Navigating the Challenges of COVID-19

Health and safety are at the top of everyone’s minds right now, but for the food industry, these topics have skyrocketed in importance. Restaurants have always followed strict health guidelines, but now is the time to redouble our efforts for the good of our customers, employees, and the general public.

Though there is currently no evidence or reported cases of food being associated with COVID-19 transmission, the Centers for Disease Control (CDC), Food and Drug Administration (FDA), World Health Organization (WHO), Occupational Safety and Health Administration (OSHA) among others are asking everyone, including food service workers, to adopt preventative actions to slow the spread of the virus. You’ve probably heard these many times now but to reiterate, the current guidelines are to:
 

• Wash hands frequently with soap and water for at least 20 seconds
• If soap is not available, use hand sanitizer containing at least 60% alcohol
• Cover your mouth and nose with a tissue or bent elbow when you cough or sneeze
• Avoid touching your eyes, nose, and mouth
• Practice social distancing by avoiding large gatherings and staying at least 6ft apart
• Stay home if you are sick

Along with reinforcing hygiene and food safety training, ensure that your employees understand and follow all protocols – most importantly, staying home if they feel sick (except to receive medical care) until their symptoms are completely gone as recommended by the CDC.

The CDC, FDA, WHO and OSHA have released guidance specifically for workplaces, with tips for preventing the spread of the virus and steps to reduce the risk of exposure. At the bare minimum, restaurants should be disinfecting, not just sanitizing, “high-touch” spots like doorknobs, handrails and counters much more frequently. Keep in mind that if you’ve shifted to takeout and delivery only, these spots may have changed or increased. In addition, you should double check that the products you’re using are on the EPA’s list of disinfectants that qualify for use against COVID-19 – and that staff are trained to use them correctly. For a more detailed look at keeping your restaurant clean during these difficult times, check out our recent article Restaurant Cleanliness During COVID-19.

While these requirements may be time consuming and a bit daunting, it’s critical to listen and follow the directions of your state and local authorities and keep things clean –it’s the only way we can slow the spread of COVID-19 and protect our communities.

If you don’t already offer paid sick leave, now is the time. Without the option, some employees may be forced to choose between their income and putting others at risk. And it may seem counterintuitive, but if you usually require a doctor’s note for illness, consider adopting a more lenient stance for the near term. If your business doesn’t provide health insurance, getting a doctor’s note can be difficult to begin with, but during a pandemic when clinics are overstretched, it may be nearly impossible. In times like these, sensitivity and understanding ensure that your staff stays healthy.

This kind of consideration isn’t just the right thing to do for your employees, customers and the general public – it can have a positive impact on your reputation. Businesses that refuse to follow guidelines or help their employees won’t be seen positively after the pandemic subsides.