As we continue to reopen restaurants, bars and other eating establishments, certified food managers now have both the responsibility to keep the food they serve safe and to help prevent the spread of the Corona Virus. We’ve covered protocols such as social distancing, limited capacity and the reservation requirement, but the guidance provided in the Stay Safe MN for food businesses details more than just how to serve your guests. This guidance also involves specific rules regarding the ventilation systems in eateries, we’d like to take the time to outline Minnesota’s guidelines for HVAC systems during COVID-19 restrictions for certified food protection managers in food businesses.
Certified Food Protection Manger’s Guide for COVID-19 HVAC Regulations
The Stay Safe MN plan has four basic rules that certified food protection managers should initially consider concerning their current HVAC system:
- Can the outdoor air percentage be increased to reduce reliance on circulated air?
- If your establishment relies on recirculated air, are your filters MERV-13 or better?
- Have my HVAC filters been replaced before reopening?
- Have I had an HVAC professional evaluate my ventilation?
The theory behind some of these rules is that if we can provide an environment the lowers the risk of COVID-19 circulating through our air, we might be able to greatly reduce the risk of infection. If we limit the amount of recirculated air and introduce air from the outside, the atmosphere in our dining areas are constantly diluted and replaced with fresh air from the outside. In an environment where air is constantly recirculated, we run the risk of simply recirculating contaminated air.
If you must rely on recirculated air, there’s no reason to give up hope of reducing the risk of the spread of COVID-19 in your establishment. The recommends your filters be MERV-14 rated, however, MERV-13 filters are allowed. Your filters also should be replaced before reopening. Not only should filters be replaced, but you must also ensure they’ve been installed properly in order to prevent air from bypassing the filters and entering your dining room potentially contaminated.
Finally, it’s important to have a trained HVAC professional evaluate your system. As a certified food protection manager, Certified Food Protection Managers already have a lot on your plate, especially during COVID-19 restrictions, so bringing in someone who is more prepared to evaluate your HVAC system, change filters and make any adjustments necessary would be prudent.
Have you made sure you’re ventilation system is compliant with the Stay Safe MN plan?
