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Coronavirus.health.ok.gov

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Twitter.com/HealthyOklahoma Facebook.com/OklahomaHealth

• Encourage use of carry out, curbside or delivery dining options.o Encourage reservations and call ahead orders to reduce time in facility. (removed at Phase 3)

• Proper distancing for customers (i.e. every other table occupied, 6 ft. spacing markings on floor atregisters).o Recommend removing chairs from tables or blocking entrances to booths to ensure physical

distancing requirements are met (removed at Phase 3).• Outdoor dining areas such as patios may resume regular capacity as long as the 6 ft. physical distancing

can be maintained.• In waiting areas, a 6-foot distance must be maintained between parties, whether indoor or outdoor

(removed at Phase 3).• Limit or remove use of reused customer items (i.e. menus, condiment containers on tables, etc.).

Disposable menus or single use items preferred.o Sanitize reusable items such as menus and condiment bottles after each table change (removed at

Phase 3).• Increased cleaning of frequently touched surfaces (tables, restrooms, doors, menus, armrests, chair seats

and backs, phones, etc.) in accordance with the CDC recommendations.o Recommend sanitizing each dining area between guests.

• Make hand sanitizer bottles or stations available to customers.• During Phases 1-2, if the food service operational plan includes buffet or customer self-service dining

options, provide designated staff and physical distancing (i.e. 6 ft. spacing markings on floor in these areas)• Inform customers to refrain from visiting the establishment if they feel sick, have been exposed to someone

with COVID-19, or are exhibiting symptoms.o Encourage curbside, delivery, or takeout dining options for these customers.

• Recommend screening of employees and vendors for symptoms (cough, fever, shortness of breath, andclose contact with someone who has tested positive for COVID-19). Removed at Phase 3.o If unable to take temperatures on-site at start of shift, verbal temperature acknowledgment screening

can be taken if employee self-monitors temperatures at home.• Recommend wearing masks for staff interacting with customers and for kitchen staff if unable to

maintain physical distancing due to the workspace constraints (removed at Phase 3).• Allowed in Phase 2 (goal of May 15th) - Banquets-Maximum of six people for 60-inch round tables and

eight people for 72-inch round tables. Must continue to follow 6 ft. physical distancing requirements.

COVID-19 Food Establishment Reopening Guidance

The following interim guidance is to assist food establishments reopening to the public after restrictions from the Governor’s Executive Order are lifted.

Note: Please check with your local municipality for rules related to reopening, as they may have additional requirements.

“Bars” are listed to reopen during Phase 2 (goal of May 15th) at reduced capacity with physical distancing measures. • The definition of “Bars” are standalone establishments that primarily serve alcohol with 65% or more total

sales deriving from alcohol. This does not prevent restaurant bars from operating as long as the following restaurant guidelines are followed:

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Coronavirus.health.ok.gov

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Twitter.com/HealthyOklahoma Facebook.com/OklahomaHealth

Employees:

• Increased washing of hands with soap and water for at least 20 seconds.o Even with hand washing, recommend using barriers such as tongs, gloves, tissues, or other utensil

to prevent direct hand contact with ready-to-eat foods.• Remind employees to cover coughs and sneezes and use a disposable tissue when possible then follow

immediately with washing hands for at least 20 seconds.• Avoid touching eyes, nose, mouth, or facemask.• Workers that are possibly sick with COVID-19 symptoms (Fever over 100.4F) are required to stay home or

be sent home immediately.• Workers who have COVID-19 symptoms should not return to work until they are symptom free for 72

hours without taking any fever reducing medication.

Employers:

• Limit use of high-risk staff (age 65+ or immunocompromised).o If assigned to work, have them perform duties with limited contact to others (removed at Phase 3).

• Ensure that sick leave policies are flexible and consistent with public health guidance and that employeesare aware of these policies.

• If an employee is confirmed to have COVID-19, employers should inform fellow employees of possibleexposure to COVID-19 in the workplace but maintain confidentiality as required by the Americans withDisabilities Act (ADA).

• Employees exposed to a co-worker with confirmed COVID-19 should refer to CDC guidance for how toconduct a risk assessment of their potential exposure.

• Cross-train personnel to perform essential functions so that the workplace is able to operate even if keystaff members are absent.

Department of Health and Human Services

“Helping People Living Better Lives” | pg. 1

Restaurant In-Room Dining Reopening Guidelines

The following requirements found in the most recently issued Directed Health Measures (DHM) must be followed at all times if a restaurant provides dine-in service:

● Limitof50%ofmaximumoccupancyratingatatime● Eachdiningpartymustmaintainaminimumofsix(6)feetofseparationfromeachdiningparty● Maximumofsixindividualsineachdiningparty(groupslargerthansixwillneedtosplitintomultipletables)● Self-servebuffetsandsaladbarsareprohibited.Restaurantstaffmustservefooddirectlytocustomersor

implementbuffetordersfromthecustomertable.Nocustomerself-service● Eachdiningpartymustbeseatedatindividualtables.Barandcounterseatingarenotpermitted● Patronsmayonlyconsumealcoholonpremiseifalsoconsumingameal

In addition to the requirements found in the DHM as outlined above, restaurants are asked to adhere to the following guidelinesdevelopedbytheDivisionofPublicHealthandtheNebraskaRestaurantAssociation.

● Postthisdocumentatentrytothefacility.● Allemployeesshouldwearfacecoverings(cloth mask) that are washable and must be laundered or replaced

daily.Employeesmustwashhandsbeforeandafterputtingonthefacemaskandaftereverytimetheytouchit.● Wheneverpossible,restaurantstaffshouldnotperformmultipleroles(Example–serversshouldnotalsotake

money).Ensurepropertrainingforfoodemployeeswithneworaltereddutiesandthattheyapplythetrainingaccordingtoestablishedprocedures.

● DisinfecttablesandchairsaftereachcustomeruseusinganEPA-registereddisinfectant.● Disinfectallhightouchsurfacesatleastonceeveryfour(4)hours.● Completeemployeepre-screening(e.g.,taketemperatureandassessforanysymptomsconsistentwith

COVID-19)priortostartingwork.● Considerusingstickersafterfevercheckandaconfidentialsymptomslog.Communicatedailywithstaffthat

theymustimmediatelyinformamanageriftheyfeelsickorexperienceany symptoms, including, but not limited to:onsetoffever,cough,orshortnessofbreath.

COVID-19 Coronavirus

4/28/2020

● EmployeeswhoarewellbutwhohaveasickfamilymemberathomewithCOVID-19(eitherlab-confirmedorclinicaldiagnosis)shouldnotifytheirsupervisorpriortothestartoftheirworkshift.Theemployershouldconsultwith their local health departmenttoassesswhethertherewasanexposuretothefamilymemberathome(example:iftheindividualtakescareofthesickfamilymember)orifthereisnoexposure(example:individualresides in a separate room and bathroom) before determining if it is appropriate to come into work or needs toself-quarantine.ContinuetomonitoremployeehealthduringtheirshiftforCOVID-19symptoms (including, butnotlimitedto:fever,cough,shortnessofbreath).Ifanemployeebecomessickatwork,sendthemhomeimmediatelyandthencleananddisinfectsurfacesintheirworkplace.Otheremployeesandcustomersatthefacilitywithclosecontact(within6feet)ofthesickemployeeduringthistimeshouldbeconsideredexposed.InstructsickemployeestostayhomeandfollowtheCDC’sWhattoDoIfYouAreSick precautions and consult withtheirlocalhealthdepartmentonadditionalguidance.

“Helping People Living Better Lives” | pg. 2

● Createaresponse planforanyinstanceofanemployeewithasuspectedorconfirmedcaseofCOVID-19. If needed, consult your local health departmentforadditionalguidance.● Createemployees“contactpods”thatonlyworktogetherandredesignworkflowtoeliminatecross-pod

interactionsthatmeettheclosecontactcriteria(contactwithinsix(6)feetforseveralminutesormore).ClosecontactsofaCOVID-19positiveindividualarerequiredtoself-quarantine.Workingin“contactpods”mayreducethenumberofemployeesthatmustself-quarantinefor14daysintheeventthatanemployeeisdiagnosedwithCOVID-19.

● Wheneverpossible,practicesocialdistancingbetweenstaff.Redesignworkflow,designatetasksandworkstationstospecificemployeesorcontactpodstominimizecominglingandmaximizesocialdistancing.

● Createandimplementanenhancedcleaning/sanitizingscheduleforallfoodcontactsurfaces,andcleaning/disinfecting of non-food contact surfaces using an EPA-registereddisinfectant.Increasedisinfectionfrequencyof commonly touched surfaces throughout entire facility (both front and back-of-house) such as door handles, creditcardmachines,bathrooms,etc.Althoughthefoodcodedoesnotemphasizefront-of-housesanitation,COVID-19requiresenhancedcleaning/disinfectionofanyfrequentlytouchedbutnon-foodcontactsurface,inadditiontoenhancedsanitizationoffoodcontactsurfaces.

● Enhanceemployeesafetytraining,emphasizinghygieneetiquette(avoidtouchingyour eyes, nose, and mouth), and proper hand hygiene including washing hands foratleast20seconds,especiallyaftergoingtothebathroom,beforeeating,andafteranysneezingorcoughing,oraftertouchinghightouchsurfaces(e.g.,doorhandles,chairs,andtables).

● Ifanemployeeneedstoremovetheirfacemaskandsetitdown(eithertotakeadrinkoreat),theyshoulddisinfectthesurfacethemaskwasplacedon.Again,employeesshouldwashtheirhandsbeforeandafterputtingontheirfacemask.

● Havehandsanitizerandsanitizingproductsreadilyavailableforemployeesandcustomers.Ifpossible,haveanautomated,touchlesshandsanitizingstationtoavoidfrequenttouchingofhandsanitizerdevice.Haveemployeesusehandsanitizerbetweencustomers.

● Designatewithsignage,tape,orbyothermeansappropriatesocialdistancingspacingforemployeesandcustomers.Facilitateanddesignatesocialdistancingforthosewaitingtoenteryourestablishment.

● Ifpossible,providedistinctwalkinglanestominimizeclosecontactascustomersarebeingseatedtoconformwithsocialdistancingpractices.Forexample,inatable/boothlayout,centraltablescanberemoved,andmarkingscanbeinstalleddesignatingthepathforseating.

● Pooltables,dartboards,shuffleboard,arcadesandothergamingareasinarestaurantmustbekeptclosed.

● Ifpossible,implementpartitionwallstoseparatehightrafficwalkingareasfromtablesandcustomers.

● Implementtouchlesspaymentorpay-at-tableoptionsifpossible.● Implementdigitalmenuboardsortabletswithanti-microbialscreensinlieuof

papermenus.Ifdigitaloptionsarenotavailable,switchtosingleusemenus.● Forrestaurantswithouttouchlesspayment,considerdisinfectionofthecreditcard

uponreturntothecustomer.● ConsidercleaninganddisinfectionofthePOSterminalbetweentransactionsorwhenadifferentemployee

usesit.

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COVID-19 REOPENING GUIDANCE RESTAURANT RESPONSE

INITIAL SUBJECT MATTER EXPERT TEAM Frank Yiannas, Deputy Commissioner, Food Policy, FDA Dr. Mark Moorman, Director, Food Safety, FDA Dr. David McSwane, Executive Director, Conference for Food Protection Dr. Benjamin Chapman, Professor, Food Science, North Carolina State University Dr. Donald Schaffner, Distinguished Professor, Food Science, Rutgers University Patrick Guzzle, Idaho Department of Health, Past Chairman, CFP Greg Cocchiarella, Vice President, Industry Relations, Ecolab

The restaurant industry has a history of focus on creating a safe e perience for guests and employees ali e.

At the heart of that food safety culture is the FDA’s own Food Code which has, for decades, directed restaurant operating procedures related to food safety. While the Food Code’s purpose is to prevent and reduce the incidence of foodborne illness, the requirements of the code related to sanitation and personal hygiene form a base to combat the ris s related to the spread of COVID-19.

The Food Code becomes the basis for local, state and federal regulators to develop their own rules to ensure consistency with national food regulatory policy.

Among the requirements of the Food Code that apply today are:

• Prohibiting sic employees in the wor place

• Strict handwashing practices that include how and when to wash hands

• Strong procedures and practices to clean and saniti e surfaces

• The person in charge of a food service facility must be a certified food safety manager

• The person in charge must be onsite at all times during operating hours

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For over 0 years the National Restaurant Association’s ServSafe program has provided training in safe food management practices for both managers and food handlers.

In addition, ServSafe provides an independently developed certification e amination for food safety managers following standards adopted by the Conference for Food Protection. The Conference for Food Protection is one of the recogni ed organi ations that collaborates with the FDA in the development of the Food Code.

The purpose of this guidance is to build on the already established best practices and requirements to address specific health and safety concerns related to the spread of COVID-19 and the planned opening of communities according to rules to be determined by state and local officials.

Operators should address this guidance as it relates to their e isting policies and procedures as they received instructions on what will be permitted during their phase of opening.

ONGOING GUIDANCE | EMPLOYERS

• State and local officials may need to tailor the application of opening criteria to localcircumstances e.g., metropolitan areas that have suffered severe COVID outbrea s, rural and suburban areas where outbrea s have not occurred or have been mild .

• To prepare for compliance to opening procedures, operators should update e isting policiesand operating procedures in accordance with CDC FDA EPA guidance in accordance with local and state officials regarding:

o Social distancing and protective equipment

o Employee ealth

o Cleaning Saniti ing Disinfecting

• This document will serve to provide minimum basic guidance for use by operators to modify theirpolicies and procedures. Guidance is designed to provide you with a summary of recommendedbusiness practices that can be used to mitigate e posure to the COVID-19 virus. Using youre isting policies gleaned from the Food Code, ServSafe training as well as partnerships with localhealth officials now combined with this base guidance to build additional policies will serve as apath forward to opening safely.

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OPENING|OPERATING GUIDANCE

OOD SA E Y • Discard all food items that are out of date.

• Where salad bars and buffets are permitted by local state officials, they must have snee eguards in place, utensils changed, washed and saniti ed frequently and appropriate barriers inplace to open areas. Alternatively, cafeteria style wor er served is permissible with appropriatebarriers in place.

• If providing a grab and go service, stoc coolers to no more than minimum levels.

• Ensure the ServSafe certification of the person in charge is up-to-date and provide food handlertraining to refresh employees.

CLEANING AND SANI I ING • Thoroughly detail clean and saniti e entire facility, especially if it has been closed. Focus on

high contact areas that would be touched by both employees and guests. Do not overloo seldom-touched surfaces. Follow saniti ing material guidance to ensure effective cleaning and to protect surfaces.

Avoid all food contact surfaces when using disinfectants

• Between diners, clean saniti e table condiments, digital ordering devices, chec presenters,self-service areas, tabletops and common touch areas. Single use items should be discarded. Consider rolled silverware and eliminating table presets.

• Remove lemons and unwrapped straws from self-service drin stations

• Clean and saniti e reusable menus. If paper menus are in use, they should be discarded aftereach customer use.

• Implement procedures to increase cleaning and saniti ing frequency of surfaces in the bac -of-house. Avoid all food contact surfaces when using disinfectants.

• Chec restrooms regularly and clean and saniti e based on frequency of use.

• a e hand saniti er readily available to guests. Consider touchless hand saniti ing solutions.

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MONI OR EMPLOYEE EAL AND PERSONAL YGIENE • Per e isting FDA Food Code requirements, employees who are sic should remain home.

• If an employee should become ill or present signs of illness the operator should identify that duringa pre-wor screening and follow their established policies on when they are allowed to return towor . At a minimum to follow, CDC guidelines: self-isolate for seven days from the onset ofsymptoms and be symptom free for days without medication.

• Ta ing employees’ temperatures is at the operators’ discretion. The CDC has not mandated ta ingan employee’s temperature and any operator who chooses to do so should engage health officialsfirst and adopt policies aligned with proper procedures. CDC guidance on a minimum temperatureindicative for fever is 100 F.

• Per CDC recommendations, face coverings have been shown as an effective tool to mitigate risfrom both symptomatic and as asymptomatic individuals. This mitigation is especiallycritical in close environments where establishments have challenges maintaining a to -foot clearance. In some states and local urisdictions face coverings are required by government officials. In all cases, those coverings worn by employees should be ept clean in accordance with CDC guidance. CDC provides overall cleaning guidance ERE. Employers requiring face coverings should develop a policy based on CDC guidance.

• Train all employees on the importance and e pectation of increased frequency of handwashing, the use of hand saniti ers with at least 0 alcohol, and, clear instruction to avoid touching hands to face.

MONI OR SOCIAL DIS ANCING • Update floor plans for common dining areas, redesigning seating arrangement to ensure at least -

feet of separation from seating to seating. Limit party si e at tables to no more than the established guideline ma imums approved recommended by CDC or approved by local and state government. Where practical, especially in booth seating, physical barriers are acceptable. Consider a reservations-only business model or call-ahead seating to better space diners.

• Where the volume of people in an operation guest and employee is directed by government onthe si e of the establishment, the total square footage of the facility should be used to determinethe total area, both front and bac of house.

• Remind third-party delivery drivers and any suppliers of your internal distancing requirements.

• Post signage on entrance door that no one with a fever or symptoms of COVID-19 is to bepermitted in the restaurant.

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MONI OR SOCIAL DIS ANCING CON INUED • Limit contact between wait staff and guests and, where face coverings are not mandated, consider

requiring wait staff with direct customer contact to wear face coverings as recommended by theCDC.

• If practical, physical barriers such as partitions or Ple iglas barriers at registers are acceptable.

• Use technological solutions where possible to reduce person-to-person interaction: mobile orderingmobile access to menus to plan-in-advance te t on arrival for seating contactless paymentoptions.

• Provide hand saniti er for use by guests including contactless hand saniti ing stations and postsignage reminding guests about social distancing and than ing them for their patience as you worto ensure their safety.

• Do not allow guests to congregate in waiting areas or bar areas. Design a process to ensureguest separation while waiting to be seated. This can include floor mar ings, outdoor distancing, waiting in cars, etc. Consider an e it from the facility separate from the entrance. Determine ingress egress to and from restrooms to establish paths that mitigates pro imity for guests and staff.

• Where possible, wor stations should be staggered to avoid employees standing directlyopposite one another or ne t to each other. Where si feet of separation is not possible, consider spacing options that include other mitigation efforts e.g., face coverings with increased frequency of cleaning and saniti ing surfaces.

o Note: Face coverings may be required by government officials and or restaurantoperators to mitigate the distancing gap. If not mandated, face coverings are recommended by CDC and when worn they should be cleaned daily according to CDC guidance cited above.

• Establish limit numbers to reduce contact in employee brea rooms.

• With larger staffs, use communication boards to or digital messaging to convey pre-shiftmeeting information.

SOURCES: https: restaurant.org Covid19

https: www.whitehouse.gov openingamerica criteria

https: www.cdc.gov coronavirus 2019-ncov prevent-getting-sic cleaning-disinfection.html CDC_AA_refVal https: www.cdc.gov coronavirus 2019-ncov prepare cleaning-disinfection.html

© 2019 National Restaurant Association. All rights reserved.

Every dollar spent in the tableservice segment contributes $1.79 to the state economy.

Every dollar spent in the limited-service segment contributes $1.59 to the state economy.

HOW DOES THE RESTAURANT INDUSTRY

IMPACT THE NEBRASKA ECONOMY?

FOR MORE INFORMATION: Restaurant.org • Nebraska-Dining.org

$3.3 billionEstimated sales in Nebraska’s

restaurants in 2018

4,113Eating and drinking place

locations in Nebraska in 2018

96,900Restaurant and foodservice jobs

in Nebraska in 2019 = 9% of employment in the state

And by 2029, that number is projected

to grow by 7.5%= 7,300 additional jobs, for a total of 104,200

NebraskaRESTAURANT INDUSTRY AT A GLANCE

Restaurants are a driving force in Nebraska’s economy. They provide jobs and build careers for thousands of people, and play a vital role in local communities throughout the state.

Nebraska’s RestaurantsJOBS AND ENTREPRENEURIAL OPPORTUNITIES IN EVERY COMMUNITY

Deb Fischer (R)

Ben Sasse (R)

EATING AND DRINKING PLACES:

Establishments Employees U.S. SENATORS in the state in the state*

1 Jeff Fortenberry (R) 1,307 22,849

2 Don Bacon (R) 1,462 25,557

3 Adrian Smith (R) 1,344 23,495

TOTAL 4,113 71,900

*Nebraska’s 71,900 eating-and-drinking-place jobs

represent the majority of the state’s total restaurant and

foodservice workforce of 96,900 jobs, with the remainder

being non-restaurant foodservice positions.

EATING AND DRINKING PLACES:

Establishments Employees U.S. REPRESENTATIVES in the state in the state*

4,113 71,900

FOR MORE INFORMATION: Restaurant.org • Nebraska-Dining.orgSource: National Restaurant Association, based on data from the Bureau of Labor Statistics & U.S. Census Bureau, 2018