Employee Hygiene and Health Policies
Require frequent handwashing with soap for at least 20 seconds and provide accessible hand sanitizer. Staff should stay home when experiencing symptoms such as fever, cough, or shortness of breath. The CDC outlines basic respiratory hygiene and handwashing guidance for food service settings.
Cleaning, Sanitizing, and Ventilation
Disinfect high-touch surfaces like counters, door handles, and payment terminals regularly using approved sanitizers. Ensure adequate ventilation in dining and kitchen areas by increasing outdoor air intake and maintaining HVAC systems. Clean and sanitize reusable items according to established food safety procedures.
Customer-Facing Protocols and Training
Use physical barriers at registers, promote contactless payment, and encourage physical distancing where feasible. Provide clear signage about hygiene expectations and train employees on proper mask use and glove changes. Consistent communication helps customers understand the prevention measures in place.
