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Work through these steps to ensure you are able to meet all new COVID-19 requirements,protect your team members, build consumer confidence, and rebuild your business.
Expand & Establish Cleaning Procedures
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o Ensure sanitizers and disinfectants are EPA-approved to kill COVID-19 and are used correctly
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o Conduct frequent kitchen cleaning
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o Conduct frequent Front of House cleaning
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o Clean all surfaces that customers contact
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o Establish and follow protocols for shutting down and sanitizing your establishment if you have employees with multiple COVID-19 systems and/or a confirmed COVID-19 case
Develop a COVID-19 Response Team
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o Consult OSHA COVID-19 Guidelines
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o Designate staff for the COVID-19 team and allocate tasks
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o Conduct Employee Training on COVID-19 policy changes
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o Designate Team Member for every shift to enforce new COVID-19 policies
Employee Health & PPE Requirements
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o Implement Employee Health Screening for each shift
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o Define protocol for symptomatic employees
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o Develop a plan to be able to identify and contact exposed employees
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o Establish handwashing stations and ensure they are properly supplied
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o Increase access to hand sanitizer
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o Ensure proper handwashing procedures
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o Procure Personal Protection Equipment (PPE) for all staff including face coverings and gloves
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o Ensure you have a policy to distribute PPE
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o Enforce use of PPE
Customer Health & Social Distancing
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o Social Distancing of 6’ is required for all guests
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o Space all seating areas to maintain social distancing guidelines
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o Mark spacing in lobbies, hostess stands, restrooms and other consumer gathering areas
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o Conduct customer health screening if owner deems necessary
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o Clean every customer contact surface
Managing Food Pick-Up & Delivery
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o Social Distancing of 6’ is required
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o Seal delivery packages
Verify Third Parties
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o Ensure the people entering your business are cleaning and sanitizing
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o Ensure you can notify the third party contacts if you have a COVID-19 case
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o Implement health screening procedures
Water Systems
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o Follow CDC guidance for reopening
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o Ensure your water system is fully pressurized and flushed before opening
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o Follow EGLE Type II well requirements if necessary
Menu & the Supply Chain
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o Adjust menu if needed to adapt to supply chain shortages
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o Update the methods that your menu can be accessed by consumers
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o Communicate with your suppliers two weeks in advance of opening
Sign Off
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Train your team.
Communicate with customers.
