This updated document continues to offer direction and to provide a science-based framework of best practices for restaurants operating under new COVID-19 rules and regulations.
The guidance focuses on food safety, cleaning and sanitizing, employee health monitoring and personal hygiene, and social distancing (people and spaces). Each section includes a list of actionable items an operation should consider as it evaluates its safety procedures.
Key updates include:
- A new section on preparing workplaces for COVID-19, which addresses layouts and ventilation.
- Additional guidance on when and where face coverings should be worn in the restaurant and how to de-escalate confrontations over policy.
- Additional information on addressing employee personal hygiene and health including updates on front-of-house glove use (discouraged) and considerations when an employee has been exposed to COVID-19 or tests positive.
- Updated guidance on providing ServSafe Food Handler training, and access to free ServSafe COVID-19 training videos for all employees.