Food Service Safety Measures during COVID-19 Pandemic

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What comes to your mind when you heard that businesses are planning for their reopening after the lockdown? I personally wonder what extra precautions that businesses are required to take to keep their doors open. I imagined that foodservice businesses need to take a lot more safety measures because they constantly serve foods to customers. Even though currently there is no evidence that suggests the association between food handling or consumption and COVID-19, extra precautions are very important to lower the transmission risk. The Centers for Disease Control and Prevention (CDC) released guidelines for businesses and workplaces to plan their reopening. One of the guidelines that they released is for restaurants and bars. Let’s look at some of the extra measures that the CDC recommends food service businesses to practice!

  • Face coverings: Face coverings are most essential. Staff should be provided with education on proper use, removal, and washing cloth face coverings. Masks should always cover the nose and mouth and should not be touched without prior hand disinfect.
  • Hand hygiene: The standard 20 seconds rule for handwashing with soap and water is required. Gloves are required when removing garbage bags, followed by proper handwashing. Coughs and sneezes should be covered with a tissue that is immediately thrown in the trash. If soap and water are not readily available, hand sanitizer that contains at least 60% alcohol is advised.
  • Employees are enforced to stay home: CDC recommends businesses to educate their employees so that they pay attention to any signs and symptoms of COVID-19 and encourage them to stay home if they are sick. High-risk employees include older adults and those with certain underlying medical conditions, should be offered with positions that limit their exposure to the virus. There should be a designated staff who is responsible for COVID-19 concerns within the department.
  • Adequate supplies: Recommended supplies include soap, hand sanitizer (at least 60% alcohol) on every table, paper towels, tissues, disinfectant wipes, cloth face coverings, and no-touch/foot pedal trash cans.
  • Signs, messages, guides, and physical barriers: Signs on how to promote everyday protective measures, properly washing hands, as well as tape on floors to ensure that individuals can remain at least 6 feet apart.
  •  Cleaning and disinfection: Frequently touched surfaces need to be cleaned and disinfect on a schedule. It is expected that foodservice businesses use List N disinfectant according to the EPA. List N disinfectants are expected to kill COVID-19 on surfaces and should not be used on humans.
  • Shared objects: It is recommended to avoid any usage of difficult to clean items. Staff members should limit any sharing of food, tools, equipment, and supplies. Individually wrapped utensils, dishes, tablecloths, and condiments are recommended. Any shared items should be properly disinfected every after use.
  • Modified layouts: Layouts should be changed so that all individuals can stay at least 6 feet apart at all times. Drive-through, curbside pick-up, delivery options, and outdoor sittings are highly recommended. Self-serve food or drink options should be avoided. Sneeze guards and partitions should be utilized when appropriate.

Ever wonder what would be the safest option to purchase foods from a restaurant? The CDC provided a guide on the lowest to the highest risk of transmission for foodservice operations:

  • Lowest: limited to drive-through, delivery, take out, and curbside pick-up.
  • More risk: Outdoor seating if choosing to dine in. Tables and seating are 6 feet apart.
  • Even more risk: Indoor and outdoor seating options while tables and seating are 6 feet apart.
  • Highest risk: Indoor and outdoor seating without layout modifications.

 

Resources:

https://www.cdc.gov/coronavirus/2019-ncov/community/organizations/business-employers/bars-restaurants.html

https://www.cdc.gov/coronavirus/2019-ncov/prevent-getting-sick/how-to-wear-cloth-face-coverings.html

https://www.epa.gov/pesticide-registration/list-n-disinfectants-coronavirus-covid-19 

- SP

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