Guidelines for Reopening

from Bar Business April/May 2020

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THE FDA & NRA OFFER GUIDELINES A t press time, the U.S. is focusing on how to reopen safely—especially within the hospitality industry. A number of outlets have released guidance for reopening bars and restaurants, including the National Restaurant Association (NRA) and the U.S. Food & Drug Administration (FDA). Both agencies have released guides covering employee health and hygiene, social distancing, cleaning and sanitizing, and pickup and delivery. The biggest takeaways are ones you’ve heard before—encourage frequent hand washing and monitor employees for illness. If employees show signs of illness, tell them to stay home. We’ve compiled some additional advice from the FDA & NRA. To view the full guidelines, visit https://bit.ly/35Bto72.

Cleaning & Sanitizing If your business has been closed, the NRA recommends cleaning and sanitizing the entire facility before opening. Avoid all food contact surfaces when using disinfectants.

Make sure the person in charge has an up-to-date ServSafe Food Manager certification.

Once open, bars should clean and sanitize high-contact areas like table condiments, digital ordering devices, check presenters, self-service areas, tabletops, etc. between seatings. Discard single-use items and consider using rolled silverware and eliminating table presets. Also consider single-use paper menus and condiments versus reusable ones that will need to be frequently cleaned.

The FDA says to verify that warewashing machines are operating at the required wash and rinse temperatures and with the appropriate detergents and sanitizers.

When it comes to food areas that share utensils and dispensers—such as salad bars and beverage service stations—the FDA recommends discontinuing operations. However, the NRA says where such stations are permitted by local/state officials, they

GUIDELINES F Reopening

must have sneeze guards in place. Change and sanitize utensils and place appropriate barriers in open areas.

Employee Health & Hygiene To keep employees safe, the NRA says to use physical barriers such as partitions or Plexiglas at practical locations like registers. Where possible, workstations should be staggered.

Employers should also consider using face coverings, even in states and jurisdictions where they are not required. Per CDC recommendations, face coverings have been shown to mitigate risk from individuals who show symptoms as well as those who don’t, especially in close environments where it’s hard to maintain distance.

Also consider taking employees’ temperatures. The CDC has not mandated this practice, but the NRA says that any operator who chooses to do so should engage health officials first and adopt policies aligned with proper procedures. areas and redesign seating arrangements to ensure at least six feet of separation between tables. Limit party sizes to no more than the established “maximums approved” as recommended by CDC or local/state government. Consider a reservationsonly business model or call-ahead seating to better space diners.

Discourage congregating in waiting or bar areas. Ensure guests stay separate with floor markings, outdoor distancing, waiting in cars, etc. Consider an exit from the facility separate from the entrance and determine ingress/egress of restrooms.

Takeout/Delivery The FDA says when offering delivery/ takeout, ensure hot and cold foods are stored in appropriate transport vessels. Ensure that any wrapping and packaging used for food transport is done so that contamination of the food is prevented. Also, routinely clean and sanitize coolers and insulated bags used to deliver foods.

Establish designated pick-up zones to maintain social distancing. Offer “no touch” deliveries and send text alerts or call the customer when deliveries have arrived.

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