National Restaurant Consultants relies on multiple resources to continue to provide our clients with information to navigate Coronavirus COCID-19.
Proactivity and preparedness are key, and it is important to stay informed. The following is information provided by the Colorado Restaurant Association and the noted experts cited below. We believe this information will be beneficial to our clients and colleagues.
Pro Tips: What You Need to Know About Coronavirus (COVID-19)
( byAllison Dodd, Partner, Messner Reeves; Michelle Harden, Partner, Messner Reeves; John Shunk, Partner, Messner Reeves; and Roslyn Stone, Founder, Zedic)
Transmission
- Person-to-person
- People in close contact (about 6 feet or less)
- Respiratory droplets when an infected person coughs or sneezes
- Possibly fecal-oral similar to Norovirus transmission
- Contact with infected surfaces or objects
- Not currently believed to be transmitted via food or water
- People are thought to be most contagious when they exhibit symptoms
Symptoms
- Fever, cough and difficulty breathing
- Symptoms may resemble a normal cold or flu, but can progress to include a high fever, difficulty breathing and lung lesions
- Incubation period can range from 2-14 days, although for some it has been longer
Prevention
- Avoid contact with people who are sick
- Clean and disinfect frequently touched objects
- Wash hands often for at least 20 seconds
- Avoid touching your eyes, nose and mouth
Educate employees on CDC Travel Advisories
• https://wwwnc.cdc.gov/travel/notices
Recommendations for Restaurant Industry
- Increase handwashing
- Top and bottom of the hour
- After returning from restroom
- When changing tasks
- https://www.cdc.gov/handwashing/
- Provide alcohol-based hand sanitizer for employees and customers
- Increase sanitation on touch points within restaurant
- Develop an employee illness procedure
- Ensure employees are not working while sick
- Create a reporting mechanism where employees report symptoms
- Have manager on duty perform general wellness check for each employee before the start of any shift
- Ask whether they have any general illness symptoms such as:
- Fever, cough, runny nose, nausea, vomiting, diarrhea
- Ask whether they are caring for anyone who has any symptoms
- Exclude employees who report any symptoms or are caring for someone with symptoms
- Encourage employees to report symptoms from home (do not come to work and get sent home)
- Decision whether to exclude asymptomatic employees based upon travel history or other questions may require consultation with an attorney or health care resource
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