Covid-19: Hygiene and safety in the F&B industry

As the current Coronavirus officially gets classified as a national crisis and a full on pandemic, restaurant owners are tirelessly working to keep staff and customers safe. Protecting customers from virus and bacteria is nothing new for bars and restaurants, however COVID-19 has presented its own set of challenges.

COVID-19 is a viral and contagious disease that can easily be transmitted from person to person. It is spread via airborne respiratory drops from a person who has COVID-19, through sneezes or coughs. Many who caught COVID-19 experienced mild symptoms or none at all (asymptomatic).

Staff must practice the right hygiene

CDC has worked on setting some of the best practices that may help curb the COVID-19 disease:

• Strictly no handshakes or hugs, there are plenty of other ways to greet without contact.
• Must clean hands at the door, in addition to scheduling regular hand washing reminders via text, alarm, or mail.
• Start creating habits that will act as constant reminders to not touch faces and cover all their sneezes and coughs.
• Try to have an increased air flow ventilation by opening more windows and adjusting air conditioning.

If an employee calls in sick, let them stay home

Coronavirus symptoms include cough, fever, and shortness of breath. If you spot an employee with those symptoms, directly send them home. Sick employees are still contagious, even if they only show mild symptoms.

Frequently sanitize and disinfect your kitchen equipment

One of the most efficient COVID-19 prevention measures, is to frequently sanitize and disinfect kitchen equipment.

The EPA suggests several approved cleaners that combat viral contaminants. Bleach is a popular and low cost disinfectant, readily available in the market.