Coronavirus Action Plan – Restaurants

This is a sample Coronavirus Action Plan. It is not meant to be exhaustive or construed as legal advice. Consult additional insurance and/or legal counsel for professional advice. Please modify this action plan to meet your business needs, taking all relevant federal, state and local compliance requirements into account.

To help slow the spread of COVID-19 and safeguard our staff, [insert company name] has created an action plan for responding to the circulating disease. This plan, which is based on Centers for Disease Control and Prevention (CDC) and Occupational Safety and Health Administration (OSHA) guidance, highlights the responsibilities of managers and employees, and outlines the steps [insert company name] is taking to address the hazards posed by coronavirus.

RESPONSIBILITIES

When it comes to ensuring a safe workplace during the COVID-19 outbreak, both managers and employees have roles to play. The following is a breakdown of the responsibilities for [insert company name] leadership and staff.

Managers and Supervisors

Employees who hold a position of leadership, including managers and supervisors, must familiarize themselves with the intricacies of the action plan so that they are prepared to answer questions posed by their teammates. Leadership must also set a good example by adhering to the guidance specified in the plan-this involves practicing social distancing and good personal hygiene.

Employees

Employees need to understand that they play a critical role in [insert company name]’s COVID-19 prevention efforts. To protect everyone in the restaurant, [insert company name] has compiled a list of the best practices that employees must follow:

• Understand the signs and symptoms of COVID-19, and stay home if you are feeling sick 

  Any employee who is experiencing symptoms of COVID-19 (e.g., fever, cough, shortness of breath, sore throat, runny nose, body aches, chills, or fatigue) should stay home. Individuals experiencing such symptoms should also consult guidance from the CDC on seeking medical care.

• Practice good hygiene 

  Employees must wash their hands often, preferably with soap and water however an alcohol-based hand sanitizer will do if they find themselves in a pinch. Hand sanitizers should contain at least 60%-95% alcohol, and hands should be washed with soap for at least 20 seconds. In addition, employees should avoid touching any area of their face and if they need to cough or sneeze, they should do so into their arm to shield their droplets from others.

• Practice social distancing 

  Social distancing is the practice of deliberately increasing the physical space between people to avoid spreading illness.

For specific employee safety protocols, click here.

Pandemic Response Team

The pandemic response team is a cross-functional panel of people who will recommend and oversee workplace protocol so that the spread of COVID-19 remains controlled. The team will include the following roles:

• Manager 

  [Insert name of individual or department] is responsible for working with stakeholders and relevant health and safety bodies to manage this comprehensive action plan.

• Virus prevention and protocols lead 

  [Insert name of individual or department] is in charge of recommending and developing protocols to ensure the wellness of all employees. They will also be tasked with overseeing procedures for isolating employees should someone become sick at work.

• Sanitization and disinfection lead 

  [Insert name of individual or department] manages the logistics pertaining to daily and periodic sanitation and disinfection efforts. Their responsibilities include ensuring that routine cleanings are completed and that the necessary cleaning supplies are readily available.

• Communication lead 

  [Insert name of individual or department] is tasked with managing any and all pandemic-related communications. They will work with human resources and internal communication stakeholders to ensure that COVID-19 training is completed and that employees and their managers understand each of their roles in preventing the spread of the disease. [Insert name of individual or department] will provide COVID-19 related updates on a [Insert frequency] basis and as needed.

OPERATING PROTOCOLS

In order to keep staff safe and prevent the spread of COVID-19, [insert company name] requires the following workplace protective measures:

General Safety Policies

• We will provide clear instruction and guidance so employees know what is expected in regard to opening, prep, service, and closing procedures.
• Employees who exhibit signs or symptoms of COVID-19 will be asked to leave the restaurant. Additionally, we will post signage at the entrance of the restaurant stating that anyone with a fever or symptoms of the virus will not be allowed to enter.
• Easy access to hand-washing stations and alcohol-based hand sanitizers will be provided to employees and customers. [Insert details.]
• We will monitor the number of customers on our premises.
• We will limit contact between waitstaff and customers.
• We’re considering a reservations-only or call-ahead seating process to better implement social distancing between customers and control party sizes.
• We will update our floor plant and seating arrangements to:
  • Maintain 6 feet of separation between tables.
  • Leave at least two bar stools empty between customers who are not in the same party.
• We will install physical barriers where it is practical (e.g., booth seating or partitions).
• We will ensure that customers stay separated while they are waiting for seating and that they don’t congregate in waiting or bar areas.
• Employees can voice COVID-19 concerns by [Insert details].
• We will establish flexible work practices to reduce the number of individuals in the restaurant during normal business hours.
• We will comply with the mandated occupancy limits. [Insert details. Take state and local rules into account.]
• We will provide tissues and no-touch disposal receptacles. [Insert details.]
• Posters that encourage hand hygiene will be placed at the entrance to the workplace as well as in other areas where they are likely to be seen. This will help stop the spread of COVID-19. [Insert details.]
• We will increase our ventilation rates in an effort to reduce the abundance of potentially harmful particles.
• We will perform more frequent cleanings. [Insert details.]
• We are aware that some employees, such as older adults and those with chronic medical conditions, may be at higher risk to fall seriously ill. To safeguard at-risk workers, we will take the proper steps to ensure they have minimal contact with others. [Insert details.]
• We are prepared to change our business practices if needed to maintain critical operations. [Insert details.]
• We will assess our food services and provide to-go options as well as other alternatives to traditional sit-down dining to ensure staff and customer safety. [Insert details.]
• We have identified alternate supply chains for critical goods and services. [Insert details.]
• We have contingency plans in place should absenteeism spike as a result of COVID-19. [Insert details.]
• We will modify the flow of traffic to minimize close contact with others by considering separate entrances and exits to limit customer contact with other patrons.
• We will refrain from offering valet services. [Insert details.]
• All employees will be thoroughly trained on the importance of frequent hand-washing, the use of hand sanitizers, and on avoiding touching their hands to their face.
• In order to protect staff when working around customers, [insert company name] may provide:

  • Gloves 

    Employees have the potential to contract COVID-19 by touching contaminated surfaces and then touching their face. Gloves are an effective way to prevent COVID-19 from getting on an employee’s skin. They are also a good reminder for employees not to touch their face.

  • Face masks 

    Viruses can be transmitted through the mouth via tiny viral particles known as aerosols. Face masks can help protect employees from these droplets.

Food Safety Protocols

Food safety is a top priority at [insert company name]. To ensure the safety of our customers, our staff will be instructed to:

• Change, wash and sanitize utensils after every use.
• Use gloves to avoid bare hand contact with ready-to-eat foods or unwrapped single-use items such as straws, stir sticks or toothpicks.
• Wash and rinse food contact surfaces, food preparation surfaces, and beverage equipment after each use.
• Use rolled silverware and napkins that are stored in sealed bags. Employees will roll silverware in designated sanitary areas and will not preset tables.
• Use single-use gloves or deli tissue when handling food, if appropriate.
• Discard all expired food items.
• Provide condiments by request, or offer single-use, disposable containers.
• Wrap food containers to prevent cross contamination.
• Stock coolers at minimum levels.
• Close all self-service food and drink stations (e.g., coffee carafes, fountain soda machines, salad bars and buffets).
• Provide a food handling training course refresher to all employees upon reopening.

In addition, [insert company name] will establish protocols for food delivery and pickup, including:

• Establishing a designated pickup zone
• Providing guides (e.g., tape on the floor) and signage to inform customers of social distancing measures and other food pickup protocols
• Practicing social distancing by offering to give customers their food orders by placing the food in their vehicle trunks rather than handing it to the customers directly
• Reminding third-party delivery drivers about internal distancing requirements when they are picking up orders
• Strongly encouraging no-touch deliveries
• Providing order updates via text message or phone call
• Ensuring coolers and other transport containers are consistently and frequently cleaned and sanitized
• Maintaining time and temperature controls
• Avoiding cross contamination (e.g., wrapping food during transport)
• Providing hand sanitizer or wipes that employees can use to clean their hands often while they are making deliveries

Protocols for Workers

To ensure safety at [insert company name]’s facilities, employees will be asked to:

• Educate themselves on customer protocols and procedures.
• Notify their supervisor and stay home if they are experiencing COVID-19 symptoms (e.g., fever, cough or shortness of breath).
• Stagger lunches to limit the number of individuals congregating in break areas. [insert company name] may divide work crews up to reduce the number of employees in the restaurant at a given time.
• Limit close contact with others by social distancing, aka maintaining a distance of at least 6 feet when possible. Our employees will be encouraged to remind customers to social distance from workers as well as other customers. Employees will also be encouraged to avoid job tasks that require face-to-face contact with other people when they can. If this is unavoidable, employees will be provided with face masks, physical barriers, and other workplace controls to guarantee their safety.
• Refrain from sharing equipment. In instances where this is unavoidable, [insert company name] will provide alcohol-based wipes and other cleaning materials that employees can use to sanitize equipment.
• Keep the following in mind when exchanging paper and coin money:
  • Do not touch your face after the exchange.
  • Ask customers to place the cash on tables rather than directly into your hand.
  • In return, place the money directly on the table when providing change back to customers.
  • Thoroughly sanitize tables between customers.
• Practice proper hand hygiene. Wash your hands regularly with soap and water for at least 20 seconds. An alcohol-based hand sanitizer containing at least 60% alcohol can also be used. Employees should wash their hands:
  • Before, during and after food preparation
  • Before eating food
  • After using the restroom
  • After blowing their nose, coughing, or sneezing
  • Before and after work shifts
  • After putting on, touching, or removing face masks
  • Periodically throughout the day
  • Before and after work breaks
  • After touching money or objects that have been handled by customers
• Avoid touching your eyes, nose, and mouth whenever possible.
• Avoid contact with others whenever possible (e.g., handshakes).
• When entering and exiting the restaurant, avoid gathering. Employees should only enter and exit designated areas.
• Follow any posted signage regarding COVID-19 social distancing practices.

Protocols for Customers

In order to protect our [insert company name] patrons as well as our staff, we will:

• Clearly communicate our safety protocols and explain why we are taking specific precautions. This will be done through signage, social media, and other available communication portals.
• Encourage customers to practice social distancing when they are inside the restaurant. Customers will be asked to maintain at least 6 feet of distance from staff via written signage or instructions provided prior to their visit.
• Place hand sanitation stations and wipes throughout the restaurant and encourage customers to use them frequently.
• Direct customers to use our entrances that utilize touchless, automatic doors where possible.
• Limit the number of customers allowed in our elevators at any given time. We will also use proper floor markings to promote social distancing practices.
• Encourage the use of touchless payment options to minimize handling cash, credit cards, and reward cards.
• Frequently clean and sanitize all of our high-touch surfaces (e.g., ATMs, pens, touch screens and carts).
• Minimize person-to-person contact where possible.
• Update the messaging on our websites to educate customers on operational precautions and hours.

Additional Safety Policies

• [Insert COVID-19 response protocols for specific aspects of your restaurant’s operations.]

Sick Leave Policy

•  [Insert policies specific to your restaurant’s operations.]

CLEANING AND DISINFECTING PROCEDURES

• Surfaces and equipment will be disinfected at the end of each shift, before and after use, or—for frequently touched items—multiple times a day. The following items will be cleaned regularly:
  • High-contact areas in the front and back of the house (this should be done every two hours or after each customer leaves the area).
  • Table condiments
  • Digital-ordering devices
  • Check presenters
  • Self-service areas
  • Tabletops
  • Reusable menus (Paper menus should be discarded after each use.)
  • Door handles and push plates
  • Restrooms
  • Handles on beverage dispensers
  • Refrigerator and freezer handles
  • Plastic curtains hanging in walk-in refrigerators and freezers
  • Display screens, handles, and buttons on equipment
  • Thresholds and hand railings
  • Display cases
  • Kiosks
  • Sneeze guards
  • Pens or other writing utensils
  • Clipboards
  • Employee linens
  • Ice scoops
  • Sink handles
  • Soap dispenser push plates
  • Towel dispenser push plates
  • Trash receptacle touch points
  • Cleaning tools
  • Buckets
  • Telephones
  • Computers
  • Office cabinet handles
  • Tables, chairs, booths, and other furniture
  • Counters and other surfaces
  • Vending machine buttons
  • Baby changing stations in restrooms
  • Shared work vehicles
  • Floors
  • Host/hostess stands
  • Coffee and beverage stations
  • Lamps
  • Light switches and thermostats
  • Faucets and toilet/urinal handles
  • Seat covers
  • Stall latches
  • Sanitary receptacles
  • Sharps containers
  • Stairwells
  • Carpets
  • Food preparation areas
  • Dishes and cutlery
• Staff should not use the same disinfecting wipe to clean more than one surface. Use one wipe per item or area, and discard it after each use or when it is are visibly dirty.
• The appropriate cleaning chemicals will be used in food preparation and contact areas.
• Special precautions will be taken when it comes to laundering tablecloths, napkins and other items:
  • All items will be washed at a high temperature and in accordance with CDC guidelines.
  • Dirty laundry will be stored in bags to reduce employee contact.
• Employees who are responsible for cleaning will be given the appropriate protective equipment. Cleaning should be completed using CDC-recommended products, including:
  • Environmental Protection Agency-registered household disinfectants
  • Alcohol solutions with at least 60% alcohol
  • Diluted household bleach solutions (if appropriate for the surface)
• Trash will be collected from the workplace regularly. Those who are collecting trash will be instructed to wear nitrile, latex, or vinyl gloves.
• HVAC air filters will be cleaned and disinfected regularly.
• Hand sanitizer dispensers will be refilled frequently.
• When an employee has tested positive for COVID-19, deep cleaning will be triggered and [insert company name] will ensure that the areas in which the individual worked are cleaned thoroughly. In regard to our deep-cleaning practices:
  • We will identify an approved external company to complete a deep cleaning of the facilities. This external company will be equipped with the proper training, permits, and cleaning equipment to adequately complete the task.
  • The pandemic response team will coordinate and supervise deep-cleaning efforts to ensure:
    • There is a specific plan and strategy in place that accounts for all machinery, equipment, common areas, tools, and offices.
    • Authorized individuals are the only ones granted access to the site during the deep cleaning.
    • Employees are aware of the deep-cleaning practices.
    • The company contracted to perform the deep cleaning uses the appropriate PPE throughout the process and disposes of the potentially contaminated items properly.

EXPOSURE SITUATIONS

[Insert company name] has response plans in place for situations when employees exhibit symptoms of or test positive for COVID-19.

Employee Exhibits Symptoms of COVID-19

• The employee reports their symptoms to their supervisor, who then communicates that that employee is exhibiting symptoms of COVID-19 to the relevant parties (e.g., human resources).
• The employee is given a face mask and gloves, and is sent to a designated isolation room for further evaluation by the virus prevention and protocols lead or another designated individual. This evaluation will examine an employee’s symptoms in more detail looking for the following:
  • A fever of 100.4 F or higher
  • Shortness of breath or difficulty breathing
  • A cough
  • A runny nose
  • Muscle pain
  • Tiredness
• If COVID-19 symptoms are confirmed, the employee may be asked to go home and speak with their health care provider. [Insert company name] will ensure employees are able to get home safely before dismissing them. If, after an evaluation, the employee is not exhibiting COVID-19 symptoms, they may return to work at the discretion of the virus prevention and protocols lead.

Self-quarantining and Return to Work

Employees who test positive for COVID-19 or who believe that they have been infected will be instructed to follow the advice of a qualified medical professional and self-quarantine. When self-quarantining, employees should:

• Stay away from others who live in their home-stay in a separate room and use a separate restroom if available.
• Not allow visitors.
• Wear a face mask if they have to be around people.
• Avoid sharing household items, including drinking cups, eating utensils, towels, and bedding.
• Clean high-touch surfaces daily.
• Continue monitoring their symptoms, calling their health care provider if their condition worsens.

Notably, employees who are symptomatic or who have tested positive should not return to work until the conditions outlined in the table below are met:

When an employee tests positive for COVID-19, deep-cleaning procedures will be triggered. Furthermore, employees who have been in close contact with an individual who has tested positive for COVID-19 will be instructed to self-quarantine.

OSHA RECORDKEEPING AND REPORTING  

[Insert company name] will adhere to OSHA-mandated requirements as they relate to recording and reporting certain work-related injuries and illnesses.

QUESTIONS

If employees have any questions regarding the content of this action plan, they will be instructed to speak with their supervisor. Furthermore, while the strategies highlighted in this document can protect workers from COVID-19, it is important to follow CDC guidance at all times. For more information, click here.