![]() ![]() ![]() 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) 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. ![]()
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