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Guidance for the Restaurant Industry

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Guidance for the Restaurant Industry Reopening: Guidance for the Restaurant Industry Guidance Document aiha.org 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 trans- mission 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 imple- menting 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- AIHA | 3141 Fairview Park Dr., Suite 777 | Falls Church, VA 22042 | aiha.org ©aiha 2020 DISCLAIMER: These are meant to be general guidelines to help you re-open your establishment. Page 2 of 12 Always follow local, state and federal laws and guidelines. Guidance Document Reopening: Guidance for the Restaurant Industry 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 win- dows, 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 serv- ers 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. AIHA | 3141 Fairview Park Dr., Suite 777 | Falls Church, VA 22042 | aiha.org ©aiha 2020 DISCLAIMER: These are meant to be general guidelines to help you re-open your establishment. Page 3 of 12 Always follow local, state and federal laws and guidelines. Guidance Document Reopening: Guidance for the Restaurant Industry – 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 re- strooms, 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 af- ter each use. • Consider covering chairs in a non-porous material for
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