With Minnesota’s stay-at-home order extended until May 18th, we’re still left with plenty of uncertainty as to when restaurants will be able to return to normal operation. While we don’t know when or how we will be able to allow guests to dine-in in our restaurants, it’s a good idea to start preparing for the time when we’ll be able to do so. The National Restaurant Association, a premier food safety training organization, has published a guide to help restaurateurs prepare for reopening their eating establishments.
Food Safety Training Guide to Reopening Eating Establishments
In the National Restaurant Association’s recommended guidance, they’ve broken down four aspects of reopening and food safety training that certified food managers must consider before and during the reopening process.
- Food Safety
- Cleaning and Sanitizing
- Employee Health and Hygiene
- Social Distancing
While our food safety training procedures must be adjusted to account for reducing the risk of the spread of COVID-19, we must not allow food safety to take a back seat. Preventing corona virus transfer and keeping the food we serve safe can go hand in hand. Here’s a few things you should consider to prioritize food safety.
- Wash cooking and serving utensils more often than normal.
- Keep inventory at appropriate levels for reduced service to prevent spoilage.
- Promote food safety by continued training and monitoring.
Cleaning and sanitizing is a process that can be started now, even before reopening is allowed, and should continue daily as you reopen or provide take-out service as long as stay-at-home rules are in place. Knobs on equipment, light switches, door handles, countertops and other places that are constantly touched should be prioritized, but don’t forget out of the way places that are only contacted a few times a day, or even just once a week. Once we are allowed to reopen, make sure tables, self-ordering kiosks and anything else a guest may touch is sanitized before seating new guests at tables.
The health and hygiene of your staff is now more important than ever. Let your staff know that they must call in sick if they have any signs of illness. Any employee with a fever, cough or other corona or flu-like symptoms must remain home. If an employee does become ill, make sure they are symptom free for at least three days before returning to work. In the event a staff member contracts COVID-19, follow all CDC guidelines.
Finally, enact appropriate social distancing protocols. We don’t know exactly what Minnesota’s regulations on these may be just yet, but we have some things to consider:
- Separate seated tables by at least six feet
- Consider self-ordering kiosks or tablets at each table
- Promote reservations or request guests call ahead to limit waiting with other guests
- Provide sneeze guards or barriers between service staff and guest where appropriate
Once we have more concrete information from the Minnesota Department of Health, we’ll share our state-specific rules with you. Stay safe and stay healthy.
