What should I be doing in my business?
Actively encourage sick employees to stay home if they are sick
• Employees who have symptoms of acute respiratory illness are recommended to stay home and not come to work until they are free of fever (100.4° F [37.8° C] or greater using an oral thermometer), signs of a fever, and any other symptoms for at least 24 hours, without the use of fever-reducing or other symptom-altering medicines (e.g. cough suppressants). Employees should notify their supervisor and stay home if they are sick.
• Ensure that your sick leave policies are flexible and consistent with public health guidance and that employees are aware of these policies.
• Talk with companies that provide your business with contract or temporary employees about the importance of sick employees staying home and encourage them to develop non-punitive leave policies.
• Do not require a health care provider’s note for employees who are sick with acute respiratory illness to validate their illness or to return to work, as health care provider offices and medical facilities may be extremely busy and not able to provide such documentation in a timely way.
• Employers should maintain flexible policies that permit employees to stay home to care for a sick family member. Employers should be aware that more employees may need to stay at home to care for sick children or other sick family members than is usual.
Separate sick employees:
• CDC recommends that employees who appear to have acute respiratory illness symptoms (i.e. cough, shortness of breath) upon arrival to work or become sick during the day should be separated from other employees and be sent home immediately. Sick employees should cover their noses and mouths with a tissue when coughing or sneezing (or an elbow or shoulder if no tissue is available).
Emphasize staying home when sick, respiratory etiquette and hand hygiene by all employees:
• Place posters that encourage staying home when sick, cough and sneeze etiquette, and hand hygiene at the entrance to your workplace and in other workplace areas where they are likely to be seen.
• Provide tissues and no-touch disposal receptacles for use by employees.
• Instruct employees to clean their hands often with an alcohol-based hand sanitizer that contains at least 60-95% alcohol, or wash their hands with soap and water for at least 20 seconds. Soap and water should be used preferentially if hands are visibly dirty.
• Provide soap and water and alcohol-based hand rubs in the workplace. Ensure that adequate supplies are maintained. Place hand rubs in multiple locations or in conference rooms to encourage hand hygiene.
Perform routine environmental cleaning:
• Routinely clean all frequently touched surfaces in the workplace, such as workstations, counter tops and doorknobs. Use the cleaning agents that are usually used in these areas and follow the directions on the label.
• No additional disinfection beyond routine cleaning is recommended at this time.
• Provide disposable wipes so that commonly used surfaces (for example, doorknobs, keyboards, remote controls, desks) can be wiped down by employees before each use.
Use this list from the United States Environmental Protection Agency of registered anti-microbial products for use against coronavirus.
How can we communicate with customers?
• My business follows the strict guidelines set forth by the health department. (As applicable) We have more than XX employees who are ServSafe certified in proper food safety handling.
• We follow the CDC’s guidance and encourage everyone to get a flu vaccine, take preventative actions like washing their hands often and staying home when you are sick. This is our advice for customers and employees.
• Our food supply is stable and safe. Supply chains presently are not impacted by travel bans. Cargo planes and ships from restricted countries (Italy, China, South Korea and Iran) are permitted into the United States to deliver cargo; however individuals on the planes and ships will not be permitted to disembark.
(Provided by the National Restaurant Association)
What should we do if a guest shows flu-like symptoms?
According to the CDC, the spread of COVID-19 occurs when people are in close contact (less than 6 feet) with an infected person. Some basic steps that could be taken are:
• Ensure that additional napkins or tissues are available for customers who may need them when they cough or sneeze.
• Make sure alcohol-based hand sanitizer is available for customers to use.
• Be sure to clean and sanitize any objects or surfaces that may have been touched.
(Provided by the National Restaurant Association)
The foodservice industry follows strict local public health guidelines. To meet these guidelines, restaurants have safety protocols and best practices in place, including guidance from ServSafe.
Download Safety Tips on Coronavirus from ServSafe (English & Spanish)
Click here to visit the Coronavirus Resouce Page (National Restaurant Association)
General Prevention Measures for Employers
1. Place posters at entrance and around the workplace encouraging employees to:
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Stay home if they are sick, or may be sick (especially if experiencing fever, cough, or shortness of breath).
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Engage in appropriate cough and sneeze etiquette.
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Maintain hand hygiene.
2. Employees who appear to have symptoms of respiratory illness (including cough or shortness of breath) should be separated from other employees and be sent home immediately.
3. Employees should remain home until they are free of a fever, or symptoms of a fever, for at least 24 hours without the use of medication (including over the counter treatments).
4. Ensure that employees are aware of any paid/unpaid sick time and personal leave policies.
5. Be flexible about work-from-home policies for any employees who are sick or who are staying home to care for a sick family member.
Click here for more information for employers from Saul Ewing.
Additional Resources:
FDA Information Update on Supply Chain
Latest News from the Centers for Disease Control (CDC)
World Health Organization (WHO) - Workplace Readiness |
