Guidance for the Restaurant Industry

Reopening: Guidance for the Restaurant Industry

Guidance Document

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Photo courtesy of Getty Images Version 7 | December 8, 2020 Guidance Document Reopening: Guidance for the Restaurant Industry

Overview respiratory droplets at close range. Airborne transmission from exposure to very small droplets over The restaurant industry has quickly adapted to stay- long distances is unlikely. However, there is evidence at-home or shelter-in-place orders across the U.S. that this mode of transmission is possible, particular- Many establishments have come up with unique ly in crowded, indoor spaces. People may also be- solutions such as offering reduced menus, drive-thru come infected by touching contaminated surfaces. or curb-side pick-up, using apps and texts to manage The virus has been shown to survive in aerosols for orders, no contact delivery, combo or boxed meals hours and on surfaces for days. Infection can occur that fare better in to-go containers, and even implementing robotics for food handling. The industry has through eyes, nose, and mouth exposures. There is also stepped up to support communities, including also strong evidence that people can spread the virus donating food at risk of going to waste to local food while pre-symptomatic or asymptomatic. banks, and offering free coffee and snacks to essen- This document offers practical guidance for restau- tial workers such as police officers, firefighters, para- rant owners to implement measures to reduce the risk medics, doctors, nurses, and hospital employees. of transmitting COVID-19. It addresses the key ques- With stay-at-home restrictions beginning to lift, tions above and provides tips for restaurant employ- restaurant owners are faced with difficult questions ees and customers. that must be addressed before reopening, such as:

• How can we protect our employees and customers What should an Employer do to protect from COVID-19 while dining at our restaurant? themselves and their customers? • How do we assure our customers that we are do- Restaurant owners should continually monitor global ing all we can to protect them from COVID-19? (World Health Organization [WHO]), federal (Center • How can we minimize the risk of disease transmis- for Disease Control [CDC]), state, and local guidelines sion if those that are ill or those who have had con- for changes in recommendations, disinfection strate- tact with a positive case of COVID-19 dine in? gies, worker protections and other best management practices. Employers should also consider developing • What do we do if a customer is sick or not follow- a knowledgeable team to monitor, assess, and imple- ing guidelines? ment new strategies as they become available. Notably, according to the Food and Drug Administra- tion (FDA) and the Centers for Disease Control (CDC), In addition, employers should consider the following currently there is no evidence to support transmis- strategies for reducing the risk of COVID-19 trans- sion of COVID-19 associated with food. Existing food mission in regards to physical distancing, ventila- safety requirements are already stringent and reduce tion, enhanced cleaning and disinfecting practices, the likelihood of foodborne disease transmission. Ad- restrooms, food preparation areas and contact sur- ditional measures can be taken to reduce the risk of faces, personal hygiene, employee wellness, personal transmitting SARS-CoV-2 from touching surfaces or protective equipment (PPE), training, waste and laun- from person-to-person spread through respiratory dering, and communication. droplets. Due to the wide variety of restaurants, functions, and SARS-CoV-2, the virus that causes COVID-19, is sizes, it may not be possible for establishments to im- thought to be spread primarily through aerosolized plement all of the following, however, trying to tack-

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le the problem from multiple angles can help reduce If windows and doors cannot remain open, provide health risks. good indoor air quality by:

Physical Distancing – Keeping HVAC system operational to maintain thermal comfort and maximize outdoor air based • Limit the number of customers dining at one time. on system design. Consider starting with a “Reservation Only policy” to start. Limit group size to six or less. – Maintaining the relative humidity at 40-60%. • Mark distances of 6 feet for customers waiting to – Limiting the use of portable pedestal or overhead be seated. Consider having customers wait in their ceiling fans. cars until called to be seated. • If you need assistance on HVAC issues, ask an • Try to distance tables and customers so that the HVAC professional and see the American Society nearest customer at one table is at least to 6 feet of Heating, Refrigerating, and Air-Conditioning En- from another customer at another table. gineers’ (ASHRAE) COVID-19 (Coronavirus) Pre- paredness Resources updates for more informa- – If tables cannot be moved, consider putting sig- tion. nage on every other table or booth marking them as “PHYSICAL DISTANCE TABLE” or “RESERVED – AIHA Occupational and Environmental Health FOR YOUR SAFETY”. Consider Plexiglass parti- and Safety (OEHS) Science Professionals and in- tions between booths as an alternative. dustrial hygienists are also well versed in general dilution ventilation. AIHA has a consultants list of • Place plastic partitions between employees and such qualified professionals. customers wherever possible (e.g., fast food windows, host stands, and bars). • Consider using portable HEPA filtration units. • In lieu of bars, consider providing table-only ser- • If fans such as pedestal fans or hard mounted fans vice for alcoholic beverages. are used in the restaurant, take steps to minimize air from fans blowing from one person directly at – Alternatively, consider handing out signs at the another individual. If fans are disabled or removed, bar that customers can use to put on either side employers should remain aware of, and take steps of them to maintain physical distancing. to prevent, heat hazards. • Consider non-traditional ordering and payment Enhanced Cleaning and Disinfecting Practices processing to minimize contact time between servers and customers. • Select appropriate disinfectants – consider effec- tiveness and safety. – Consider an app-based system. – Consider writing a numbered menu on a wall/ – The U.S. Environmental Protection Agency (EPA) large board that can be easily communicated at has developed a list of products that meet EPA’s a distance. criteria for use against SARS-CoV-2. – Encourage credit card use over cash, when possible. – Do not mix different EPA registered chemicals together. The combination could be toxic by in- Ventilation halation. Be particularly careful when using any • Provide natural ventilation by opening windows products containing ammonia, sodium hypochlo- and doors whenever possible to increase air flow. rite (bleach), or hydrogen peroxide.

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– Review product labels and Safety Data Sheets • Any reused cloth materials should be washed and (SDS) and follow manufacturer specifications for dried on the highest temperature setting allowable cleaning/disinfecting. for the fabric. – Consider consulting an Occupational and En- • Deeper cleaning and disinfecting protocols should vironmental Health and Safety (OEHS) Science be developed and implemented in cases where Professional or Industrial Hygiene expert if addi- confirmed cases of COVID-19 are discovered. Re- tional advice is needed. AIHA has a consultants fer to AIHA’s Workplace Cleaning for COVID-19. list of such qualified professionals. Restrooms (NOTE: See Supplement guidance on • Establish a disinfection routine. use of air dryers) – Ensure disinfection protocols follow product in- • Post signage limiting restroom occupancy to allow structions for application and contact time. All for proper physical distancing and to remind cus- items should be allowed to dry thoroughly after tomers and employees to wash hands before and cleaning. after using the restroom. – Use disposable wipes or rags when available. If • Minimize touchpoints entering and existing restrooms, if possible. not available, ensure rags are maintained, han- dled, and cleaned per product instructions. • If the door cannot be opened without touching the handle, provide paper towels and a trash can • Consider developing a standard operating proce- by the door so a paper towel can be used when dure, a checklist, or audit system to consistently touching the handle and then discarded. train employees on enhanced cleaning/disinfecting practices or to track when and how cleaning and – Consider controlling access to bathrooms with a disinfecting is conducted. Note that this may be a key so disinfection measures can be better man- requirement in some states or local jurisdictions. aged. If a key is used, consider disinfecting it after each use. • Consider covering chairs in a non-porous material for easy cleaning and disinfecting. • Doors to multi-stall restrooms should be able to be opened and closed without touching handles if • Menus should be non-porous and disinfected be- possible. tween use. If paper menus are used, make them • Place signs indicating that toilet lids (if present) single use only. Consider alternatives like a menu should be closed before and after flushing. board or phone app. • Use no-touch faucets, towel dispensers, soap dis- • Single-use items and used disinfection materials pensers, and waste receptacles when possible. can be treated as regular waste, following regular safety guidelines. • Hand soap should be readily available for use by occupants. • Aprons, towels, work clothing, etc. should be 1 placed in trash bags at the end of shift, treated as • Provide paper towels and air dryers in restrooms. potentially contaminated and laundered per rec- – The WHO and CDC currently state that hands ommendations below. can be dried using a paper towel or hand dryer.

1NOTE VERSION CHANGE: In version 3 of this guidance document, in the section titled “Restrooms” it stated to disconnect or tape off the hand dryer. NOTE: See Supplement guidance on use of air dryers.

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– Due to current uncertainties surrounding the Personal Hygiene transmission of SARS-CoV-2, care should be • Establish a “before- and after-service” hand taken when using a hand dryer or paper towel. washing or sanitizing for all employees including – The use of touch or push hand dryers is discour- bar staff. aged due to possible surface contamination. If • Employees should wash hands between serving hand dryers are used, consider touchless devices. and clearing dishes or establish a dedicated per- • Businesses and employers should work with HVAC son to clear dishes and wait staff arrange for dish professionals to ensure that bathrooms are well pick up if a customer requests their dishes cleared. ventilated, and if filtration is used, that proper fil- • At minimum, employees should wash their hands tration practices are being followed. after they have been in a public place, after touch- • Increase frequency and efforts to keep bathrooms ing their face covering, after blowing their nose, clean and properly disinfected and maintain a re- coughing, or sneezing, after using the restroom, cord of sanitary work practices. after touching any common contact surfaces, and before eating. Avoid touching eyes, nose, or Food Preparation Areas and Contact Surfaces mouth with unwashed hands. • Place adhesive floor mats at entrances and at the • Employees should wash hands with clean, running entrances of food preparation areas. water, apply soap, lather and scrub for at least 20 • Cover any exposed clean silverware, dishes, glass- seconds, then rinse. Dry hands using a clean pa- es, pots, and pans. Relocate hanging bar glasses per towel or air dry. When soap and water can’t to a covered area. be used, use an alcohol-based hand sanitizer that contains at least 60% ethanol or 70% isopropyl • Silverware provided to tables should be wrapped alcohol. Any use of alcohol-based hand sanitizers or covered, and glasses turned upside down on a should follow local and State guidelines. clean napkin. • Provide hand-washing stations at the front of the • Use disposable napkins and tablecloths wherever establishment and throughout the establishment possible. for customers to wash hands before being seat- – Only use cloth tablecloths if they are changed ed or when needed, or alternatively, hand sanitizer for each customer and properly laundered after that contains at least 60% ethanol or 70% isopro- each use, per recommendations below. pyl alcohol if not feasible. • Any items left by customers should be placed in • Make hand sanitizer stations available throughout sealed bags and the bag should be disinfected and work and public places. Stations should also be isolated until customer returns. placed in convenient locations, such as at entranc- • Remove all condiments from the table (e.g., ketchup es, exits, near elevators, and restrooms. Touch- bottles, salt and pepper shakers, etc.) and consid- free hand sanitizer dispensers should be installed er providing pre-packaged condiments or provide where possible. condiments upon request and include condiments • Provide hand sanitizer that contains at least 60% in the cleaning/disinfecting routine. ethanol or 70% isopropyl alcohol at each table.

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Employee Wellness within the last 14 days? (close contact is 6 feet or • Health checks and reporting requirements of in- less for more than 10 minutes.) dividuals infected with COVID-19 should be ex- – Have you experienced any cold or flu-like symp- plained to employees prior to reopening and again toms in the last 72 hours (to include fever, short- once operations have resumed. ness of breath, cough, sore throat difficulty • Communicate to employees the importance of be- breathing, nausea, vomiting, and diarrhea)? ing vigilant when monitoring symptoms and stay- – Have you traveled to an international or domes- ing in touch with their employer or manager if or tic “hot spot” in the last 14 days? when they start to feel sick. – There are a number of examples available for • Revisit your leave or sick program to allow for time wellness questionnaires (see Resources below). off and follow all HR Policies and HIPAA/other reg- • Require employees who have symptoms or signs ulatory requirements. (i.e., fever, cough, or shortness of breath) or who • Conduct employee temperature screening and well- have a sick family member at home with COVID-19 ness checks before each shift. (NOTE: be sure to to notify their supervisor and stay home. comply with OSHA’s Access to Employee Exposure • Sick employees should follow the CDC-recom- Medical Records standard for confidentiality.) mended steps. Employees should not return to – Temperature screening methods can include work until the criteria to discontinue home isolation manual (use non-contact infrared thermometers) are met in consultation with healthcare providers or thermal camera meeting FDA recommenda- and state and local health departments. Consider tions. Additional screening information/guidance waiving requirements for medical documentation can be found on the CDC website. during the pandemic, as CDC has advised people – Assign an employee to manage and conduct the with mild illness NOT to go to the doctor’s office or temperature screenings while following CDC emergency room. guidelines in the above link. If this is not possible, • If employee is sick or receives positive COVID-19 employees can self-check their own temperature. test results, results should be reported to employer. – Screening should be done in a manner such that In the case of a positive COVID-19 test result, the the privacy of employees is respected. employee must stay home until cleared for physical return to the workplace by their medical provider, – Perform a visual inspection for other signs of following the CDC’s Discontinuation of Isolation for illness (e.g., flushed cheeks, rapid or difficulty Persons with COVID -19 Not in Healthcare Settings. breathing without recent physical activity, fa- tigue, extreme fussiness, cough). • If an employee tests positive: – Employees who have a fever of 100.4˚ F (38˚ C) – Follow federal, state, and local recommenda- or above, or other signs of illness should not be tions for reporting and communicating cases, admitted to the facility. while remaining compliant with regulations and guidelines pertaining to protecting private health • Employers can consider incorporating a wellness information such as confidentiality required by questionnaire with questions such as: the Americans with Disabilities Act (ADA). See – Have you, or a person you have been in close OSHA for guidance on reporting workplace ex- contact with, been diagnosed with COVID-19 posures to COVID-19.

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– Engage HR immediately and enforce all applica- – People with COVID-19, people who live with ble HR rules and regulations. someone with COVID-19, or who have been exposed to someone with COVID-19. – The employee shall be isolated to the area they are in currently and removed from the work site • Employers should educate employees to recognize for a minimum of 14 days. the symptoms of COVID-19 and provide instructions on what to do if they develop symptoms. At – Any individuals having “close contact” (within ap- a minimum, any worker should immediately notify proximately 6 feet) with the sick employee should their supervisor, their health care provider, and the also be isolated from the work site for 14 days; local health department, who will provide guid- and all other employees should continue to follow ance on what actions need to be taken. physical distancing rules. Communicate and rein- • Ask employees to consider the following if they force with employees, while maintaining PII and commute to work using public transportation: HIPAA requirements, that they may have been exposed and to closely monitor their health, tem- – Use other forms of transportation if possible. perature, and current symptoms as identified by – If taking public transportation, maintain physical the CDC. Contact tracing and sharing of employee distancing and wear a cloth or disposable face information should be done under the guidance of covering. Human Resources due to privacy requirements of – Change commute time to less busy times if possible. HIPAA, ADA, and EEOC. See the CDC’s “Corona- – Wash hands before and as soon as possible af- virus Disease 2019 (COVID-19) General Business ter their trip. Frequently Asked Questions”. Additional Guides for Cafeterias or Cafeteria-style – Enhanced cleaning and disinfecting should be Restaurants done immediately by trained personnel, who • Consider reducing occupant capacity during peak should wear face coverings and gloves, dis- times, or stagger breakfast/lunch or dinner sched- pose of gloves after use, and wash hands and ules when practical. face when complete. Visibly dirty surfaces shall be cleaned using a detergent or soap and water • Consider pick-up only when crowding cannot be managed or as an alternative to those who want PRIOR to disinfection. to limit their time in the space. – For disinfection, use only EPA-registered disin- • Remove self-serve food items. fectants on List-N. • Remove hot and cold food bars with open food • Encourage those who are sick or at greater risk to items and communal serving stations. stay home. This includes: • Remove dinnerware/drinkware from communal – People with underlying medical conditions. spaces and only issue as needed. – People who live with elderly people or those who • Replace communal condiments with single serv- are at risk. ing, individually wrapped items. – People with upper respiratory or flu-like symp- • Implement physical distancing by spacing out any toms or who live with someone with these clini- queues, only allowing seating at every other table, cal symptoms. or expanding the dining area to include more space.

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©aiha 2020 DISCLAIMER: These are meant to be general guidelines to help you re-open your establishment. Page 7 of 12 Always follow local, state and federal laws and guidelines. Guidance Document Reopening: Guidance for the Restaurant Industry

• Consider implementing physical barriers in be- healthy and able to return to work, be aware that tween seating. healthcare provider offices and medical facilities • Limit the number of people who can sit together. may be extremely busy and not able to provide such documentation in a timely manner. Get • Implement enhanced disinfection and sanitization more information related to the Americans with measures both in the kitchen and dining areas. Disabilities Act during the COVID-19 pandemic. • Consider adding touchless payment options and – Flexibility to stay home to care for a sick family pre-ordering of food items. member. Other Control Measures – Human resources policies consistent with pub- • Require gloves for all Back of House (BOH) em- lic health guidance, and state and federal work- ployees and ensure the gloves are changed per place laws. For more information on employer current industry standards. responsibilities, visit the Department of Labor’s • Although not necessary if hand-washing protocols and the Equal Employment Opportunity Com- are rigorously followed, consider providing gloves mission’s websites. to servers. – Employee assistance program and community – If they are worn, they must be changed regularly resources to help employees manage stress and and are not a substitution for hand washing. receive support. • Require cloth or disposable face coverings for BOH – Encourage employees at increased risk for se- employees – type depends on local requirements vere illness to request special accommodations and availability. to allow them to perform their job duties safely • Provide or encourage all other employees to wear while also protecting sensitive employee health face coverings and gloves, and to use hand sani- information. tizer. (NOTE: Cloth or disposable face coverings • Post signs and reminders at entrances and in stra- primarily protect others not yourself.) tegic places providing instruction on hand hygiene, NOTE: If an employer chooses to provide or the em- respiratory hygiene, and cough etiquette. This ployee supplies their own N95 respirator, please should include signs with images for non-English fully consider all the potential OSHA requirements. readers, as needed. • Implement and inform employees of supportive Training workplace policies as applicable: • Provide instruction and training to employees on – Flexible sick leave policies consistent with public how to: health guidance. Providing paid sick leave is an – Handle their work clothing properly at home if important way to encourage employees to stay laundry service is not provided home when sick. – Properly put on and remove gloves – Consider not requiring a COVID-19 test result – Clean and disinfect tables according to product or a healthcare provider’s note for employees who are sick to validate their illness in order to specifications qualify for sick leave. If you do require a doctor’s – Correctly use face coverings or respirators (if note from your employees to verify that they are used)

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• Provide Safety Data Sheets (SDS) for cleaning and • Communicate that the restaurant has the right to disinfection products and ensure employees are refuse service to anyone exhibiting symptoms or aware of the hazards of use. Incorporate new haz- not following guidelines (e.g., physical distancing). ards into existing OSHA Hazard Communications • Platforms for communication could include web- Program. sites, reservation processes, hand-outs, and out- • Employees should receive, at minimum, awareness door signage. training on cleaning and disinfection products used in the workplace following OSHA Hazard Commu- What should an Employee do to nication Standards. For employees who will use protect themselves and the customers? cleaning and disinfecting products, training should • Employees should evaluate their health continu- also include proper use, PPE, disposal, and all pre- ously; if they are sick, have a fever or symptoms, cautionary measures. or someone at home is sick, then they should re- • AIHA Occupational and Environmental Health and main home. NOTE: Employer HR Policies, HIPAA Safety (OEHS) Science Professionals and industri- guidelines and other laws should be followed at al hygienists have expertise in selecting personal all times. protective equipment (PPE) and training. AIHA has • Maintain cloth or disposable (or better if you have a consultants list of such qualified professionals. it) face covering, clean or replace frequently, and Waste and Laundering use at minimum when unable to maintain physical distancing of 6-feet. • Single-use items and used disinfection materials • Maintain good hygiene practices (washing hands can be treated as regular waste, following food with soap and water for at least 20 seconds or a safety guidelines. hand sanitizer with at least 60% ethanol or 70% • Cloth materials (e.g., linens, aprons, etc.) should be isopropyl alcohol). For more information, refer to washed and dried on the highest temperature set- CDC‘s handwashing guidelines. ting allowable for the fabric. • If an employee tests positive for COVID-19: Communication – Stay home and isolate until cleared for physical • Communicate to the diners what the restaurant return to the workplace by your medical provider, is doing to mitigate the spread of COVID-19 (e.g., following the CDC’s Discontinuation of Isolation disinfection routine, health policies for employees, for Persons with COVID -19 Not in Healthcare and health and safety measures in place). Settings. – Consider communicating to diners when dining – Contact your supervisor and report your results out may not be a good option (e.g. taking care as soon as possible. of someone who is COVID-19 positive, exhibiting – Notify your supervisor about others in the work- symptoms of COVID-19, being in a high-risk cat- place with whom you came into contact. egory, etc.). • Wear a cloth or disposable face covering when out – Consider placing signage on tables to show that in public and maintain physical distancing. they have been disinfected after previous cus- • Depending on local requirements, in alignment tomers. with CDC recommendations, wear a cloth or dis-

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posable face covering whenever physical distanc- • At minimum, employees should wash their hands ing cannot be maintained (indoors or outdoors). after they have been in a public place, after touch- Ensure the face covering is properly maintained ing their face covering, after blowing their nose, and cleaned. Additional information on cloth face coughing, or sneezing, after using the restroom, coverings can be found on CDC’s website. (NOTE: after touching any common contact surfaces, Cloth or disposable face coverings primarily pro- and before eating. Avoid touching eyes, nose, or tect other people. A cloth or disposable face cov- mouth with unwashed hands. ering is not a substitute for physical distancing.) • Employees should wash hands with clean, running • With the exception of children less than two, and water, apply soap, lather and scrub for at least 20 individuals who have difficulty breathing, are un- seconds, then rinse. Dry hands using a clean pa- conscious, or otherwise unable to remove a face per towel or air dry. When soap and water can’t covering without assistance, CDC recommends be used, use an alcohol-based hand sanitizer that that all people wear a cloth or disposable face cov- contains at least 60% ethanol or 70% isopropyl ering in public settings and when around people alcohol. Any use of alcohol-based hand sanitizers who don’t live in their household, especially when should follow local and State guidelines. other physical distancing measures are difficult to • Let your employer know if you have concerns about maintain. PPE that may be provided to you and that you are • Non-medical cloth or disposable face coverings or properly instructed on how to use it. The CDC has cloth or disposable face coverings are NOT Per- recommended sequences for donning and doffing sonal Protective Equipment (PPE), but they do of- PPE. fer some protection to others and should be worn • Cover your mouth and nose with a tissue when while near other people in common spaces or you cough or sneeze and throw used tissues in the shared workspaces. They are not a substitute for trash. If you don’t have a tissue, cough or sneeze physical distancing, engineering controls, cleaning into your elbow, not your hands. Immediately wash and disinfecting, proper hygiene, or staying home your hands after blowing your nose, coughing or while sick. sneezing. Learn more about coughing and sneez- • Remove cloth or disposable face coverings correct- ing etiquette. ly and wash hands after handling or touching a Worker Rights used face covering. AIHA believes that basic protections are worker • Wash cloth face coverings after each use. Cloth rights, as well as an essential ingredient of occupa- face coverings can be included with regular laun- tional health and safety systems, and that employers dry. Use regular laundry detergent and the warm- must provide a safe and healthful work environment. est appropriate water setting for the cloth used to make the face covering. Use the highest heat setting and leave in the dryer until completely dry. If What a Customer can do to minimize air drying, lay flat and allow to completely dry. If the transmission of COVID-19 possible, place in direct sunlight. • If you are sick, stay home. If you have a tempera- • Wash your hands when you arrive at work, after ture, stay home. If someone in your house is sick, each customer, after touching your face or face stay home. If you have allergies and can’t control covering and when you leave work. sneezing, stay home.

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• Use take-out/pick-up services where you can. • CDC Health Screening: “Should we be screening • Wear a cloth or disposable face covering as you employees for COVID-19 symptoms?” section of enter and leave the building. General Business Frequently Asked Questions • Wash your hands before and after you leave the • The EPA has developed a list of disinfectants for building if possible. If not, use hand sanitizer when use against SARS-CoV-2. you sit down and before you leave the building. • ASHRAE has a list of COVID resources for com- • Maintain a distance of at least 6 feet from other mercial buildings. customers and employees when waiting for a ta- • AIHA’s Indoor Environmental Quality Committee ble and when walking throughout the restaurant to developed these guidance documents about re- the extent possible. opening and cleaning buildings after closures due • Cover your mouth and nose with a tissue when to COVID-19: Recovering from COVID-19 Building you cough or sneeze and throw used tissues in the Closures and Workplace Cleaning for COVID-19. trash. If you don’t have a tissue, cough or sneeze • AIHA’s Considerations on the Safe Use of UVC Ra- into your elbow, not your hands. Immediately wash diation your hands after blowing your nose, coughing or • AIHA’s Focus on Construction Health: COVID-19 sneezing. Learn more about coughing and sneezing etiquette. • AIHA’s Effective and Safe Practices: Guidance for Custodians, Cleaning and Maintenance Staff Resources • AIHA’s Employers Guide to COVID-19 Cleaning & Disinfection in Non-Healthcare Workplaces • The National Restaurant Association has compiled information and resources for the restaurant in- • AIHA’s Reducing Risk of COVID-19 Using Engi- dustry, including employer guidelines, safety tips, neering Controls and links to news articles and state guidelines. • AIHA’s PPE for SARS-CoV-2 • Numerous wellness questionnaire examples are • AIHA’s Use of Real Time Detection Systems available online. • AIHA’s Proper Use of Respirators for Healthcare • The CDC has developed cleaning and disinfection Workers & First Responders recommendations for commercial facilities. • AIHA’s Workers Rights White Paper

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AIHA® About Occupational and Environmental AIHA is the association for scientists and profession- Health and Safety Professionals als committed to preserving and ensuring occupa- Occupational and environmental health and safety tional and environmental health and safety (OEHS) (OEHS) professionals (also known as industrial hy- in the workplace and community. Founded in 1939 gienists) practice the science of anticipating, recog- ® as the American Industrial Hygiene Association nizing, evaluating, controlling and confirming work- ® (AIHA ), we support our members with our expertise, place conditions that may cause workers’ injury or networks, comprehensive education programs and illness. Through a continuous improvement cycle of other products and services that help them maintain planning, doing, checking and acting, OEHS profes- the highest professional and competency standards. sionals make sure workplaces are healthy and safe. More than half of AIHA’s nearly 8,500 members are Certified Industrial Hygienists (CIH), and many hold • Get additional resources at AIHA’s Coronavirus other professional designations. AIHA serves as a re- Outbreak Resource Center. source for those employed across the public and pri- • Find a qualified industrial hygiene and OEHS pro- vate sectors, as well as to the communities in which fessionals near you in our Consultants Listing. they work. For more information, visit AIHA.org.

Disclaimer

AIHA is not legally responsible and shall be held harmless from all claims, causes of action, and demands, whatsoever, any third party may incur on account of damage, loss or injury resulting from adhering to these guidelines.

These guidance documents were primarily developed for those smaller business that don’t have readily available occupational health and safety resources, and designed to help business owners, employers, employees and consumers implement science-backed procedures for limiting the spread of the coronavirus. They are subject to any local, state, or federal directives, laws, or orders about operating a business and should only be used if they do not conflict with any such orders. These documents are subject to revision and shall be updated accordingly.

AIHA makes no representations or warranties of any kind concerning its Copyrighted Material, either express or implied, including without limitation any implied warranties of merchantability, title, infringement or fitness for a particular purpose. AIHA shall be indemnified, defended and held harmless by all third parties and their directors, officers, agents, employees and assigns, and anyone authorized by any of them, from and against any and all claims, liabilities, losses and damages, including reasonable attorneys’ fees, caused by or arising wholly or in part from the use of the Copyrighted Material.

| backtoworksafely.org Periodically scan this QR Code to check if any new versions of AIHA’s guidance documents have been posted, as well as to find guidance documents for other businesses and industries.

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©aiha 2020 DISCLAIMER: These are meant to be general guidelines to help you re-open your establishment. Page 12 of 12 Always follow local, state and federal laws and guidelines.