COVID-19: Recommendations for Food Facilities WASH YOUR … · •Use an approved sanitizer to...
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03/202 WASH YOUR HANDS • Wash hands frequently with soap and warm water for at least 20 seconds at any chance of contamination before starting work, handling food and food contact surfaces, serving food, donning new gloves, eating/drinking and after coughing, sneezing, blowing your nose, using the restroom, handling money, touching hair and face, eating/drinking, and touching commonly used surfaces such as railings, faucets, door handles, food contact surfaces, and self-service equipment/utensils. • Maintain supply of liquid soap and paper towels at hand wash sinks at all times. • Use disposable, latex-free gloves when clearing the table, washing dishes, or when there is concern of contamination. • Use of gloves and hand sanitizer is not a substitute for proper hand-washing when handling food. • Avoid touching eyes, nose, and mouth with unwashed hands. • Do not shake hands. • Place hand sanitizer in an accessible area for customer use. COVER YOUR COUGH AND SNEEZE • Cover your cough or sneeze with a tissue then throw the tissue in the trash. If you do not have tissue, attempt to cough or sneeze into your elbow. STAY HOME IF SICK AND PREPARE A PLAN IN CASE OF ILLNESS • Stay at home and away from work, school, or activities if sick. • Immediately send employees home who have cold or flu like symptoms. Encourage sick employees to stay home. Develop sick leave policies that support this. • Implement an employee health policy and review the policy with employees regularly. Develop a backup plan to prepare for absent employees and start cross training. • Avoid close contact with people who are or may be sick. • Make a plan for how you can care for a sick family member without getting sick yourself. CLEAN, SANITIZE, AND DISINFECT UTENSILS AND SURFACES • Use an approved sanitizer to wash, rinse, and sanitize utensils, cookware, dishware, and food prep surfaces. • Use an approved disinfectant according to the manufacturer’s instructions to disinfect frequently touched surfaces such as restrooms, doors, faucets, tables, etc. If using bleach, prepare a solution using 5 tablespoons of bleach per gallon of water. • Use disposable gloves when disinfecting utensils and frequently touched surfaces. Wash hands and don new gloves before touching clean utensils. • When possible, minimize the use of self-service areas (i.e. food/beverage dispensers, salad bars, buffets, ordering kiosks, menus, point of sales, etc.) and use of self-service utensils. If feasible, have employees serve customers in these areas. Single-use utensils and cups are recommended. • Refer to the EPA list of approved disinfectants effective against COVID-19: https://www.epa.gov/sites/production/files/2020-03/documents/sars-cov-2-list_03-03-2020.pdf SANITIZER or DISINFECTANT STAY INFORMED • https://www.cdc.gov/coronavirus/2019-ncov/index.html • https://www.sfdph.org/dph/alerts/coronavirus.asp • Text COVID19SF to 888-777 to sign up for the City’s new alert system. • Be advised, these recommendations are subject to change as the status of COVID-19 in San Francisco and the region is rapidly evolving. COVID-19: Recommendations for Food Facilities The Food Safety Program recommends the following precautionary measures to protect public health and prevent the spread of pathogens such as the novel coronavirus (COVID-19):
Transcript of COVID-19: Recommendations for Food Facilities WASH YOUR … · •Use an approved sanitizer to...
03/2020
WASHYOURHANDS • Washhandsfrequentlywithsoapandwarmwaterforatleast20secondsatanychanceof
contaminationbeforestartingwork,handlingfoodandfoodcontactsurfaces,servingfood,donningnewgloves,eating/drinkingandaftercoughing,sneezing,blowingyournose,usingtherestroom,handlingmoney,touchinghairandface,eating/drinking,andtouchingcommonlyusedsurfacessuchasrailings,faucets,doorhandles,foodcontactsurfaces,andself-serviceequipment/utensils.
• Maintainsupplyofliquidsoapandpapertowelsathandwashsinksatalltimes. • Usedisposable,latex-freegloveswhenclearingthetable,washingdishes,orwhenthereis
concernofcontamination. • Useofglovesandhandsanitizerisnotasubstituteforproperhand-washingwhenhandlingfood. • Avoidtouchingeyes,nose,andmouthwithunwashedhands. • Donotshakehands.• Placehandsanitizerinanaccessibleareaforcustomeruse.
COVERYOURCOUGHANDSNEEZE • Coveryourcoughorsneezewithatissuethenthrowthetissueinthetrash.Ifyoudonothave
tissue,attempttocoughorsneezeintoyourelbow.
STAYHOMEIFSICKANDPREPAREAPLANINCASEOFILLNESS • Stayathomeandawayfromwork,school,oractivitiesifsick. • Immediatelysendemployeeshomewhohavecoldorflulikesymptoms.Encouragesick
employeestostayhome.Developsickleavepoliciesthatsupportthis. • Implementanemployeehealthpolicyandreviewthepolicywithemployeesregularly.Developa
backupplantoprepareforabsentemployeesandstartcrosstraining. • Avoidclosecontactwithpeoplewhoareormaybesick. • Makeaplanforhowyoucancareforasickfamilymemberwithoutgettingsickyourself.
CLEAN,SANITIZE,ANDDISINFECTUTENSILSANDSURFACES • Useanapprovedsanitizertowash,rinse,andsanitizeutensils,cookware,dishware,andfoodprep
surfaces. • Useanapproveddisinfectantaccordingtothemanufacturer’sinstructionstodisinfectfrequently
touchedsurfacessuchasrestrooms,doors,faucets,tables,etc.Ifusingbleach,prepareasolutionusing5tablespoonsofbleachpergallonofwater.
• Usedisposablegloveswhendisinfectingutensilsandfrequentlytouchedsurfaces.Washhandsanddonnewglovesbeforetouchingcleanutensils.
• Whenpossible,minimizetheuseofself-serviceareas(i.e.food/beveragedispensers,saladbars,buffets,orderingkiosks,menus,pointofsales,etc.)anduseofself-serviceutensils.Iffeasible,haveemployeesservecustomersintheseareas.Single-useutensilsandcupsarerecommended.
• RefertotheEPAlistofapproveddisinfectantseffectiveagainstCOVID-19:https://www.epa.gov/sites/production/files/2020-03/documents/sars-cov-2-list_03-03-2020.pdf
SANITIZER or
DISINFECTANT
STAYINFORMED • https://www.cdc.gov/coronavirus/2019-ncov/index.html• https://www.sfdph.org/dph/alerts/coronavirus.asp• TextCOVID19SFto888-777tosignupfortheCity’snewalertsystem.• Beadvised,theserecommendationsaresubjecttochangeasthestatusofCOVID-19inSan
Franciscoandtheregionisrapidlyevolving.
COVID-19:RecommendationsforFoodFacilitiesTheFoodSafetyProgramrecommendsthefollowingprecautionarymeasurestoprotectpublichealthand
preventthespreadofpathogenssuchasthenovelcoronavirus(COVID-19):
