The National Restaurant Association released guidelines to be used in conjunction with the instructions that restaurant operators receive from authorities during their re-opening phase-in.
The guidance is a basic summary of recommended practices that can be used to help mitigate exposure to the COVID-19 virus. It focuses on food safety, cleaning and sanitizing, employee health monitoring and personal hygiene, and social distancing. Each section includes a list of actionable items an operation should consider as it evaluates its safety procedures. Download the full guidance here.
"By combining this guidance with a restaurant's existing policies gleaned from the FDA Food Code, ServSafe training, and recommendations from local health officials, they can help secure a safe opening," said Sherman Brown, executive VP, training and certification. "Adding to current best practices is an approachable way for owners and managers to put the modified protocols into practice as state and local officials begin to open communities."
To prepare to comply with opening procedures, the guidance document advises operators to update their existing policies and operating procedures in accordance with the latest FDA, Centers for Disease Control and Prevention (CDC), and Environmental Protection Agency (EPA) guidance and in accordance with local and state officials regarding:
• Social distancing and protective equipment
• Employee health