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Cover your cough or sneeze with a tissue, then throw the tissue in the trash and wash hands after.Before preparing or eating food, always wash your hands with soap and water for 20 seconds for general food safety.Use gloves to avoid direct bare hand contact with ready-to-eat foods.Avoid touching your eyes, nose, and mouth.If soap and water are not readily available, then use an alcohol-based hand sanitizer with at least 60% alcohol and avoid working with unwrapped or exposed foods. Always wash hands with soap and water.Emphasize effective hand hygiene including washing hands for at least 20 seconds, especially after going to the bathroom, before eating, and after blowing your nose, coughing, or sneezing.Understand risk at the workplace - use OSHA’s Guidance on Preparing Workplaces for COVID-19.Frequently review CDC’s CDC's Interim Guidance for Business and Employers to Plan and Respond to Coronavirus Disease 2019.Follow CDC and FDA information on PPE (i.e., gloves, face masks/coverings, and protective gear).For returning previously sick employees to work, refer to CDC’s Guidance for Discontinuation of Home Isolation for Persons with COVID-19.If FDA recommendations differ from CDC’s regarding employee health and COVID-19, follow CDC.For additional information on employee health and hygiene and recommendations to help prevent worker transmission of foodborne illness, refer to FDA’s Employee Health and Personal Hygiene Handbook.For additional information when employees may have been exposed to COVID-19, refer to CDC’s CDC's Interim Guidance for Implementing Safety Practices for Critical Infrastructure Workers Who May Have Had Exposure to a Person with Suspected or Confirmed COVID-19.Employees - Practice social distancing and stay at least 6 feet from other people whenever possible.Employees - Wear a mask or face covering.Employees - Regularly self-monitor (e.g., take temperature and assess symptoms of coronavirus).Employers - Disinfect and clean work spaces and equipment, and consider more frequent cleaning of high touch surfaces.Employers - Pre-screen (e.g., take temperature and assess symptoms prior to starting work).Implement workplace controls to reduce transmission among employees, such as those described below that are included in CDC's Interim Guidance for Implementing Safety Practices for Critical Infrastructure Workers Who May Have Had Exposure to a Person with Suspected or Confirmed COVID-19.

Inform fellow employees of their possible exposure to COVID-19 in the workplace, if an employee is confirmed to have COVID-19, while maintaining confidentiality.Instruct employees who are well, but know they have been exposed to COVID-19, to notify their supervisor and follow CDC-recommended precautions (see below).Others at the facility with close contact (i.e., within 6 feet) of the employee during this time should be considered exposed. Clean and disinfect surfaces in their workspace. If an employee is sick at work, send them home immediately.Consult with the local health department for additional guidance. Instruct sick employees to stay home and to follow the CDC’s What to do if you are sick with coronavirus disease 2019 (COVID-19). Instruct employees with symptoms associated with COVID-19 to report them to their supervisors.Managing Employee Health (Including Contracted Workers)

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Listen to a recording of the call (5MB, MP3) or download the transcript (66KB, PDF).įor additional resources, see Food Safety and the Coronavirus Disease 2019 (COVID-19). On April 10, 2020, FDA held a call with industry members to discuss these best practices.

Managing Operations in a Foodservice Establishment or Retail Food Store.

Managing Employee Health (Including Contracted Workers).

This will be updated as FDA receives further information and inquiries. We encourage consulting the references and links provided below by CDC, FDA, EPA, and OSHA for more detailed information. This addresses key considerations for how foods offered at retail can be safely handled and delivered to the public, as well as key best practices for employee health, cleaning and sanitizing, and personal protective equipment (PPE).

FDA is sharing information about best practices to operate retail food stores, restaurants, and associated pick-up and delivery services during the COVID-19 pandemic to safeguard workers and consumers.