COVID-19 Prevention for Establishments with Self-Service Food

 

  • No self-served unpackaged food (hot dog rollers, nacho bars, bulk bin items, salad bars, etc) are allowed.

 

  • Pre-packaged food in hot or cold holding units that is accessible to the public for self-dispensing is allowed.

 

 

  • No self-serve coffee pots; coffee must be poured by the food-handling employee and new cups must be used every time (no reuse of cups and no cups brought from home).

 

  • Self-serve fountain drink stations and self-dispensing beverage machines are not allowed; drinks must be dispensed by the food-handling employee and new cups must be used every time (no reuse of cups and no cups brought from home).

 

  • Condiments normally found in a self-service bar must be packaged by employees and given to patrons with food (salsa, onions, salad dressings, hot dog/hamburger fixings, etc).

 

  • Individual unwrapped utensils shall not be available to the public. Employees will furnish utensils with food.

 

  • Communal utensils (ladles, knives, etc) are not allowed.

 

  • Lids and straws, including individually wrapped straws, should not be self-serve; they should be handed out by the food employee.

 

  • Managers shall ensure daily, and at the beginning of each shift, that no employee who presents with any symptom of illness consistent with COVID-19 be permitted to work. Symptoms of COVID-19 typically include a measured fever of 100 (F) or higher and lower respiratory symptoms including coughing or shortness of breath. Other symptoms include malaise, sudden loss of smell or taste and diarrhea.

 

  • Touchless payments should be encouraged where possible. Cash transactions should be avoided where possible.

o  If an employee must handle credit/debit cards or cash, the employee should frequently wash their hands with soap and water or disinfect using an alcohol-based hand sanitizer (at least 60% alcohol).

o  Employees handling payments may not participate in food preparation, handling or delivery until they have washed their hands.

 

 

  • Line management should be enforced (distance between patrons must be 6 feet, use floor markings if necessary).

 

If you have any questions, please contact Gary Denny with Harvey County Emergency Management.