Moving Forward: Restaurants & COVID-19

As we approach the summer, many restaurants are beginning to plan for a gradual return to normal operations. We have compiled a list of some key considerations and best practices – particularly those related to management responsibilities, food safety, sanitation, health monitoring, and social distancing.

Management Responsibilities

• Make sure that a designated person in charge is on site at all times during operating hours.
• Train employees on any newly established guidelines (in addition to the routine training program); make sure to keep a training log on file. 

Food Safety

• Ensure that the person in charge of the facility is a certified food safety manager.
• Discard all food items that are out of date.
• Place appropriate barriers in open areas to reduce physical contact between employees and guests.

Cleaning and Sanitizing

• Maintain rigorous cleaning and sanitizing procedures and practices.
  • Between seatings, clean and sanitize all common touch areas and surfaces.
  • Schedule mandatory training that covers all required disinfecting and cleaning practices; keep a record of the material covered and who all attended the session(s).
  • Maintain a daily cleaning log. 

Employee Safety & Health Monitoring

• Sick Employees
  • Make it clear that employees who are sick must stay home; include in training and ongoing employee communication.
  • If an employee becomes ill while at work, follow current Centers for Disease Control guidance: immediately send the employee home. The employee should self-isolate for ten days from the onset of symptoms and be symptom-free for three days without medication before returning to work.
• Hand Washing
  • Train all employees on the importance of frequent hand washing, the use of hand sanitizers with at least 60% alcohol content, and give them clear instruction to avoid touching hands to face.
• Protective Equipment
  • Wear a mask or face covering.
  • Follow local health department guidance on the proper use of additional Personal Protective Equipment (i.e. gloves).

Social Distancing

• Update floor plans for common dining areas, redesigning seating arrangements to ensure at least six feet of separation between table setups.
• Design a process to ensure guests stay separate while waiting to be seated. The process can include floor markings, outdoor distancing, waiting in cars, etc.
• Post Signage:
  • At the entrance, post a sign that states that no one with a fever or symptoms of COVID-19 is to be permitted in the restaurant.
  • Post signs throughout the restaurant reminding guests about the importance of social distancing.
  • Post signs that discourage customers from standing or congregating in one place. 

Source: Mutual Of Enumclaw Insurance