Restaurants, Bars & Hotels: Safety and Social Distancing FAQs and Recommendations

According to the there is no evidence yet to prove that Covid-19 can spread through food or food containers and packaging. Nevertheless, you should follow safe practices and wash your hands after handling food containers/packaging, removing food from it, before preparing/heating food, and before eating.

Keeping contamination in check in the kitchen can be tricky but it can be managed if you adopt a few preventive measures as listed below:
1. Limit the number of staff members in the kitchen by implementing shift rotations.
2. Make the use of masks and gloves mandatory, in accordance with the guidelines issued by the CDC, FDA, OSHA, and relevant local authorities.
3. Maintain an adequate stock of cleaning supplies and EPA-recommended disinfectants.
4. Ensure strict compliance of a comprehensive cleaning and disinfecting procedure that is repeated multiple times a day and takes into account all contact surfaces including doorknobs and switchboards, dishware and utensils, counters, floors, etc.
5. Educate and train the staff, and use proper COVID safety signage to remind them of frequent handwashing, respiratory etiquette, and maintaining social distancing.
6. Ensure all food is handled at the recommended temperature, and thoroughly cleaned before preparation.

This can be done by ensuring patrons are timely informed about the new policies and practices being followed and the reasons for doing so. You can appoint a person to handle this communication and answer any COVID-19 related customer queries.
You can also use signage to visually communicate the new seating arrangement. Signs act as constant yet subtle reminders.

The highly contagious nature of coronavirus and the fact that it can be asymptomatic make threat screening and exposure prevention a tough task. Nevertheless, there are ways you can adopt to mitigate the risks.
1. Set up temperature screening stations at the entrance.
2. Install signs that provide information about the disease, its symptoms, and preventive measures.
3. Use signs that urge customers and staff members to avoid entering if they feel unwell.