Cleaning and Disinfection:

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• Clean and disinfect frequently touched surfaces (e.g., door handles, cash registers, workstations, sink handles, bathroom stalls) at least daily, or as much as possible and as required by food safety requirements. Clean shared objects (e.g., payment terminals, tables, countertops/bars, receipt trays, condiment holders) between each use.

  • • Continue to follow all required safety laws, regulations, and rules.

    • Use products that meet EPA disinfection criteriaexternal icon and that are appropriate for the surface. Allow the disinfectant to remain on the surface for the contact time recommended by the manufacturer.

    • Establish a disinfection routine and train staff on proper cleaning timing and procedures to ensure safe and correct application of disinfectants.

    • Wash, rinse, and sanitize food contact surfaces with an EPA-approved food contact surface sanitizer. If a food-contact surface must be disinfected for a specific reason, such as a blood or bodily fluid cleanup or deep clean in the event of likely contamination with SARS-CoV-2, use the following procedure: wash, rinse, disinfectant according to the label instructions for the disinfectant, rinse, then sanitize with a food-contact surface sanitizer.

    • Ensure that cleaning or disinfecting product residues are not left on table surfaces. Residues could cause allergic reactions or cause someone to ingest the chemicals.

  • Develop a schedule for increased, routine cleaning and disinfection.

  • Ensure safe and correct use and storage of disinfectants to avoid food contamination and harm to employees and other individuals. This includes storing products securely away from children.

  • Use gloves when removing garbage bags or handling and disposing of trash. Wash hands after removing gloves.

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Shared Objects

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• Discourage sharing of items that are difficult to clean, sanitize, or disinfect.

• Limit any sharing of food, tools, equipment, or supplies by staff members.

• Ensure adequate supplies to minimize sharing of high-touch materials (e.g., serving spoons) to the extent possible; otherwise, limit use of supplies and equipment by one group of workers at a time and clean and disinfect between use.

• Avoid using or sharing items that are reusable, such as menus, condiments, and any other food containers. Instead, use disposable or digital menus, single serving condiments, and no-touch trash cans and doors.

• Use touchless payment options as much as possible, if available. Ask customers and employees to exchange cash or card payments by placing on a receipt tray or on the counter rather than by hand to avoid direct hand to hand contact. Clean and disinfect frequently touched surfaces such as pens, counters, or hard surfaces between use and encourage patrons to use their own pens.

• Use disposable food service items (e.g., utensils, dishes, napkins, tablecloths). If disposable items are not feasible or desirable, ensure that all non-disposable food service items are handled with gloves and washed with dish soap and hot water, or in a dishwasher. Change and launder linen items (e.g., napkins and tablecloths) after each customer or party’s use. Employees should wash their hands after removing their gloves or after handling used food service items.

• Avoid use of food and beverage utensils and containers brought in by customers.

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Staggered or Rotated Shifts and Sittings

• Rotate or stagger shifts to limit the number of employees in the restaurant or bar at the same time.

• Stagger and limit dining times to minimize the number of customers in the establishment.

• When possible, use flexible worksites (e.g., telework) and flexible work hours (e.g., staggered shifts) to help establish policies and practices for social distancing (maintaining distance of approximately 6 feet) between employees and others, especially if social distancing is recommended by state and local health authorities.

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