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The FDA is sharing information on best practices for operating retail food stores, restaurants, and similar services to take out and deliver food during the COVID-19 pandemic to protect workers and consumers.It addresses key considerations about how food sold in retail stores can be safely handled and delivered to the public, as well as key and recommended practices for employee health, cleaning and sanitizing, and personal protective equipment. (EPP). This is not a complete list. We encourage you to consult the references and links below provided by the CDC, FDA, EPA, and OSHA for more detailed information. This will be updated as the FDA receives more information and questions.Control of the health of employees (including subcontracted workers)
Instruct employees with symptoms associated with COVID-19 to report them to their supervisors. Tell sick employees to stay home and follow the CDC’s recommendations in What to do if you are sick with coronavirus disease 2019 (COVID-19)External Link Disclaimer. Check with your local health department for additional advice.If an employee is sick at work, send him home immediately. Clean and disinfect all surfacesExternal Link Disclaimerand areas used by the sick person at work. Other persons in the establishment who have had close contact with the employee during this time (ie, less than 6 feet) should be considered exposed to the virus.Instruct employees who are healthy, but who know they have been exposed to COVID-19, to notify their supervisor and follow the precautions recommended by the CDC .
Inform coworkers that they may have been exposed to COVID-19 in the workplace, if an employee is confirmed to have COVID-19, while maintaining confidentiality.Implement workplace controls to reduce transmission between employees, such as those described below and included in the guide to Implement Safety Practices for Critical Infrastructure Workers Who May Have Been Exposed to a Person with COVID-19 presumed or confirmedExternal Link DisclaimerFor more information on when employees may have been exposed to COVID-19, see the guide to Implement Safety Practices for Critical Infrastructure Workers Who May Have Been Exposed to a Person with Presumed or Confirmed COVID-19External Link Disclaimer.
For more information on employee health and hygiene, and recommendations to prevent employee-to-employee transmission of a foodborne illness, see the FDA Employee Health and Personal Hygiene Manual .If the FDA’s recommendations are different from the CDC regarding employee health and COVID-19, better follow the CDC’s.For employees who have been ill and are returning to the workplace, see CDC’s Guide to Suspending Home Isolation for People with COVID-19.Follow CDC informationExternal Link Disclaimerand the FDA on PPE (eg gloves, face masks and protective gear).Frequently review the Interim Guidelines for Businesses and Employers for Planning and Responding to Coronavirus Disease 2019 (COVID-19)External Link Disclaimer.Know the hazards in the workplace — see OSHA’s Guide on Preparing Workplaces for COVID-19External Link Disclaimer (in English).Emphasize hand hygiene including washing your hands for at least 20 seconds, especially after using the bathroom, before eating, and after blowing your nose, coughing, or sneezing.Always wash your hands with soap and water. If soap and water are not available, use an alcohol-based hand sanitizer with at least 60% alcohol and avoid touching unwrapped or exposed food.
Avoid touching your eyes, nose, and mouth.Wear gloves to avoid touching food with bare hands.Before eating or preparing your meals, always wash your hands with soap and water for 20 seconds as general food safetyCover your cough or sneeze with a tissue, throw it away, and then wash your hands.Control of operations in a food service establishment or food retail storePlease continue to follow established food safety protocols and recommended practices for retail food establishments and important recommendations on COVID-19, including the following:Wash, rinse, and sanitize surfaces that touch food, such as dishes, utensils, food preparation surfaces, and beverage equipment after use.
Frequently sanitize surfaces that employees or customers touch, such as door handles, equipment handles, checkout counter, shopping carts, etc.Frequently clean and sanitize floors, counters, and other areas of the establishment using EPA-registered disinfectantsExternal Link Disclaimer.Prepare and use disinfectants according to the directions on the label.When you change your normal food preparation procedures, delivery functions using ubereats clone script, or make personnel changes, apply the procedures ensuring that:cooked foods reach the proper internal temperature before serving or cooling.hot foods are rapidly cooled for later use — check temperatures of foods that are cooled in refrigerators or using rapid cooling techniques such as ice baths and cooling sticks.the time that food is stored, displayed or delivered within the danger zone (between 41 ° F and 135 ° F) is minimized.Appropriate training is provided for employees with new or modified functions, and that they apply the training according to established procedures.Help clients maintain good infection control and social distancing by:suspend operations such as salad bars, buffets, and beverage stations, which require customers to use common utensils or dispensers.Verify that dishwashers are operating at the required temperatures, and with the proper detergents and disinfectants.Remember that you can use hot water instead of chemicals to sanitize equipment and utensils in manual dishwashers.If you donate meals to food recovery programs or charities, check your state and local guidelines. You can also find more information at the Food Protection ConferenceExternal Link Disclaimer .
