You should consult your attorney, insurance company and your state/local health department before you create your policies to insure that your policies are legal, do not create undue legal risk and are in line with health department and CDC guidelines and labor laws. Talk to your insurance company and attorney about liability, their advice on continuing to operate (without any closure) or closure for a period of cleaning, paid or unpaid sick-leave for any employee (the infected employee or co-workers) for any quarantined period.
Introduce or amend an Employee Handbook
Introduce policies and the procedures to ensure food and personal safety. Below are some suggestions of policies that you may need to develop:
Employee temperatures upon arrival for their shift
The temperature taking should be done by a manager or supervisor – a peer taking a peer’s temp is unfair to both employees (can cause tension between them)
The person taking the temp should wear a mask and glove
Establish an Employee Temp Log
Facial Mask Policy
Gloves policy (only for certain positions and certain tasks)
PPE Policy (train on proper use)
Policy if an employee is infected with COVID-19
Notice to the business
Other steps for the employees to take if infected
Conduct an employee meeting to introduce the Handbook
Have employees sign that they had received and read the Employee Handbook
Foodservice CEO is provided for informational purposes only. It is intended to offer foodservice operators’ guidance regarding best practices in running their operations. Adherence to any recommendations included in this Guidance will not ensure a successful operation in every situation. Furthermore, the recommendations contained in this website should not be interpreted as setting a standard of operation or be deemed inclusive of all methods of operating nor exclusive of other methods of operating.
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