Here’s a new posting from the FDA titled “Best Practices for Re-Opening Retail Food Establishments During the COVID-19 Pandemic”. https://www.fda.gov/food/food-safet...-food-establishments-during-covid-19-pandemic
A few of the practices follow:
Food Contact and Non-food Contact Surfaces (Clean, Disinfect, Sanitize)
Are necessary sanitizers and disinfectants that meet EPA’s criteria for use against SARS-CoV-2 available and used per label instructions to clean and disinfect the facility during hours of operation?
Are food contact surfaces and counters cleaned and sanitized? (Wash, rinse, and sanitize food contact surfaces, food preparation surfaces, and beverage equipment after use.)
Are common use areas such as restrooms being cleaned and disinfected more frequently?
Are high-touch areas and equipment cleaned and disinfected (e.g. door knobs, display cases, equipment handles, check-out counters, order kiosks, and grocery cart handles)?
Are sufficient stocks of single-service and single-use articles (e.g. tableware, carryout utensils, bread wrappers, and plastic wrap) available? If not, ensure all reusable food service items are handled with gloves and washed with dish soap and hot water or in a dishwasher. Employees should wash their hands after removing their gloves and after directly handling used food service items.
Are staff properly trained on cleaning procedures to ensure safe and correct application of disinfectants?
Has a disinfection schedule or routine plan been developed? Ensure sufficient stocks of cleaning and disinfecting supplies to accommodate ongoing cleaning and disinfection.
Handwashing Stations
Have you trained and reminded employees of effective hand hygiene practices including washing hands with soap and water for at least 20 seconds, especially after going to the bathroom, before eating, and after blowing their nose, coughing, or sneezing?
Are all the handwashing sinks accessible and fully stocked (e.g. soap, paper towels, hand wash sign, and trash bins)?
Are paper towels and trash cans available in the bathrooms so doors can be opened and closed without touching handles directly?
Are all the handwashing sinks functional and able to reach 100⁰F minimum?
Have you considered using hand sanitizers (minimum 60% alcohol), as appropriate, in multiple locations to encourage hand hygiene by both customers and employees to supplement hand washing?
Employee Health / Screening
Do you have a protocol to check employee health and personal hygiene practices within your food establishment?
Are you following CDC guidance and practices for employee health checks/screenings?
Have you checked CDC and local regulatory/health authority guidance for employees returning back to work?
Is there a plan to monitor and respond to a higher than normal level of absenteeism?
Is there a plan or policy for, and an adequate supply of, personal protective equipment (PPE) and/or cloth face coverings? Cloth face coverings should only be used if PPE is not required, and changed as needed if worn.
Social Distancing
Has the facility taken measures (e.g. tape on floors/sidewalks, partitions, and signage on walls) to minimize face-to-face contact that allows, to the extent possible, at least a 6-foot distance between workers, customers, and visitors?
Have you limited offering self-serve food or drink options, such as buffets, salad bars, and drink stations? As local regulatory/health authorities lift levels of restrictions, limit use with additional monitoring.
Have you restricted the number of employees in shared spaces, including kitchens, break rooms, and offices to maintain at least a 6-foot distance between people?
A few of the practices follow:
Food Contact and Non-food Contact Surfaces (Clean, Disinfect, Sanitize)
Are necessary sanitizers and disinfectants that meet EPA’s criteria for use against SARS-CoV-2 available and used per label instructions to clean and disinfect the facility during hours of operation?
Are food contact surfaces and counters cleaned and sanitized? (Wash, rinse, and sanitize food contact surfaces, food preparation surfaces, and beverage equipment after use.)
Are common use areas such as restrooms being cleaned and disinfected more frequently?
Are high-touch areas and equipment cleaned and disinfected (e.g. door knobs, display cases, equipment handles, check-out counters, order kiosks, and grocery cart handles)?
Are sufficient stocks of single-service and single-use articles (e.g. tableware, carryout utensils, bread wrappers, and plastic wrap) available? If not, ensure all reusable food service items are handled with gloves and washed with dish soap and hot water or in a dishwasher. Employees should wash their hands after removing their gloves and after directly handling used food service items.
Are staff properly trained on cleaning procedures to ensure safe and correct application of disinfectants?
Has a disinfection schedule or routine plan been developed? Ensure sufficient stocks of cleaning and disinfecting supplies to accommodate ongoing cleaning and disinfection.
Handwashing Stations
Have you trained and reminded employees of effective hand hygiene practices including washing hands with soap and water for at least 20 seconds, especially after going to the bathroom, before eating, and after blowing their nose, coughing, or sneezing?
Are all the handwashing sinks accessible and fully stocked (e.g. soap, paper towels, hand wash sign, and trash bins)?
Are paper towels and trash cans available in the bathrooms so doors can be opened and closed without touching handles directly?
Are all the handwashing sinks functional and able to reach 100⁰F minimum?
Have you considered using hand sanitizers (minimum 60% alcohol), as appropriate, in multiple locations to encourage hand hygiene by both customers and employees to supplement hand washing?
Employee Health / Screening
Do you have a protocol to check employee health and personal hygiene practices within your food establishment?
Are you following CDC guidance and practices for employee health checks/screenings?
Have you checked CDC and local regulatory/health authority guidance for employees returning back to work?
Is there a plan to monitor and respond to a higher than normal level of absenteeism?
Is there a plan or policy for, and an adequate supply of, personal protective equipment (PPE) and/or cloth face coverings? Cloth face coverings should only be used if PPE is not required, and changed as needed if worn.
Social Distancing
Has the facility taken measures (e.g. tape on floors/sidewalks, partitions, and signage on walls) to minimize face-to-face contact that allows, to the extent possible, at least a 6-foot distance between workers, customers, and visitors?
Have you limited offering self-serve food or drink options, such as buffets, salad bars, and drink stations? As local regulatory/health authorities lift levels of restrictions, limit use with additional monitoring.
Have you restricted the number of employees in shared spaces, including kitchens, break rooms, and offices to maintain at least a 6-foot distance between people?
