New MD at Musgrave Wholesale Partners

Keeping coronavirus from the shop door

In a statement, Musgrave told Retail News: “As part of our existing business continuity plans, we have worked with suppliers to build up stock levels and increased our own stockholding. As a result, we are advising consumers that there is no need to change their shopping habits, as there is sufficient stock within the supply chain.”

Paul Kelly, Director of Food Drink Ireland, illustrated three points to ensure uninterrupted supplies. These involve: information and guidance from the Department of Health and HSE to the grocery supply chain; continuation of business contingency planning by individual food, retail and logistics businesses; and the continuation of dialogue between government departments and the grocery supply chain to ensure the implementation of business contingency plans. Nevertheless, retailers are concerned about possible eventualities. Jennings said: “What would happen if the drivers of a particular freight firm are struck down? What happens if entire warehouses are under threat of closure?”

Ibec's advice for retailers involves familiarising staff with the Crisis Management Plan, Business Disruption Planning, and attendance and absence management. Most importantly, shopkeepers should prioritise in-store hygiene.

Following a business briefing with Tony Holohan, the Chief Medical Officer at the Department of Health, RGDATA advised its members to follow HSE advice around hand-washing. Shops with delis should proceed under normal HACCP and food safety regulations.

“We are always trying to ensure we are to the letter of the law, and complying with regulations in regard to the safe handling of food,” said Buckley. “Staff working in a deli would be very aware of cleanliness and managing hand washing. Other back office staff might not be as aware. We're advising our members to put up posters in areas where staff and customers congregate.”

The Food Safety Authority of Ireland told us “it is unlikely the virus is passed on through food and there is no evidence yet of this happening with Covid-19 (coronavirus) to date.” Vincent Jennings, CEO, CSNA.

Arnold Dillon, Director, Retail Ireland. However, “it is possible that infected food workers could introduce virus to the food.”

Under WHO guidelines, illustrated on the FSAI website, people working in food preparation should ensure proper hand hygiene before starting work, before handling cooked or readyto-eat food, after blowing their noses, sneezing or coughing, and also after handling money.

For anyone working at a till, hand hygiene when handling money might be a trickier affair. The advice here appears more vague, although the Chief Medical Officer has advised against employees wearing gloves. “The advice around regular hand washing [should cover the handling of cash],” said Buckley. “There may be good cause for hand sanitiser where people don't have easy access to wash their hands.” What if a staff member is displaying signs of illness? “We're not health professionals,” pointed out Jennings. “Make immediate contact with the HSE and they will direct you for the best route forward. If a person tells us they are not feeling well, and if they are displaying certain symptoms, our obligation is to ensure they contact the HSE and carry out whatever directions the HSE give them.” The Government has introduced emergency legislation to amend the rules on sick pay to deal with Covid-19, which sees Illness Benefit rise from €203 per week to €305. This will be available from the first day of illness, rather than after six days as at present, and will also be available for selfemployed workers. There will be no minimum number of PRSI contributions, but medical certification will be required.

Buckley warned that this was not a time for profiteering or for retailers to raise prices on certain in-demand products. “It's a hugely competitive market,” she said. “I don't think there's anybody who would even consider that. At the moment there is no problem with the supply chain. It is working as usual. A few tweaks would be required if things escalate, but it should be possible.

MUSGRAVE has announced the appointment of Michael McCormack as the Managing Director of Musgrave Wholesale Partners. Michael was Managing Director of Musgrave in Northern Ireland and took up his new role on March 2, succeeding Noel Keeley, who became CEO of Musgrave Group at the start of this year.

Michael first joined Musgrave in 2007 and has held senior positions in the Wholesale Foodservice business prior to joining the business in Northern Ireland in 2015.

“We are very pleased to appoint Michael McCormack as Managing Director of Musgrave Wholesale Partners,” noted Musgrave CEO Noel Keeley. “He has led significant growth in our business in Northern Ireland as part of our Growing Good Business strategy. With Michael’s leadership, Musgrave is ideally placed to respond to exciting opportunities in the wholesale and foodservice sectors. This includes meeting the demand for changing food tastes and leveraging our digital technology to deliver worldclass customer experiences.”

Prior to joining Musgrave, Michael held a number of domestic and international roles with Statoil, including Vice President Customer Offer, where he was responsible for Statoil Europe’s shop and forecourt brand portfolio. He holds an MBA from the Michael Smurfit Business School and he is a Fellow of the Chartered Certified Accountants. New MD at Musgrave Wholesale Partners

Michael McCormack, MD, Musgrave Wholesale Partners.