The National Restaurant Association and ServSafe updated their COVID-19 guidance for businesses on Wednesday in conjunction with requirements and guidance from the Food and Drug Administration and Centers for Disease Control and Prevention to include best practices for safe layouts and ventilation. Now renamed the “COVID-19 Safe Operating Guidance,” the guidelines also update sections on employee personal hygiene and when and where face masks should be worn.
“This update reflects the latest proven science and best practices available for restaurants operating during this public health crisis,” said Larry Lynch, senior vice president for science and industry for the National Restaurant Association. “Restaurant operators are focused on creating safe and welcoming environments for their employees and patrons. […] These guidelines provide straight-forward practices — like wearing masks when not eating or drinking, keeping social distances, and staying home when sick — that help keep risk low for diners and employees.”
ServSafe is also suggesting that all employees are trained and certified in ServSafe’s Food Handler safety courses and have been educated on the organization’s COVID-19-era precaution trainings.
Here are some of the updated rules and guidelines for restaurant operators…