Your staff is your most important asset and your most important resource of executing your on-going sanitation plan. Following are some thoughts and recommendations we have regarding staff relations as you reopen.
Adjust HR policies to put rules into place about employees experiencing COVID-19 symptoms – not reporting to work.
Per existing FDA Food Code requirements, employees who are sick should remain at home. Consider implementing an Employee Check-in Log where a supervisor checks in each employee as they arrive for their shift which could include taking the employees’ temperature. Taking employees’ temperatures is at the operators’ discretion. The CDC has not mandated taking an employee’s temperature and any operator who chooses to do so should engage health officials first and adopt policies aligned with proper procedures. CDC guidance states the minimum temperature that indicates a fever is 100°F.  If an employee becomes ill or presents signs of illness, the operator should identify the signs during the pre-work screening and follow the business’s established policies on when the ill employee can return to work. At a minimum, however, follow CDC guidelines – tell the employee to self-isolate for seven days from the onset of symptoms and be symptom-free for three days without medication.
​Per CDC recommendations, face coverings have been shown to be effective tools to mitigate risk from individuals who show symptoms as well as those who do not, especially in close environments where it’s hard for people to maintain a six-foot distance. Those coverings worn by employees should be kept clean in accordance with CDC guidance. 
​Staff Training – conduct an ALL-HANDS Meeting prior to reopening and explain new policies and procedures.
Create a Training Check List or Manual and have the employee sign to affirm that they attended the meeting and have received the Check List/Manual. Note: You should follow this procedure for all new employees when they are hired.
Train all employees on:
  • The importance of frequent hand washing.
  • The use of hand sanitizers with at least 60% alcohol content.
  • Give them clear instruction to avoid touching hands to face.
  • Make them aware of your complete sanitation plan and their role in it.
​Develop procedures that are to be followed if a staff member becomes ill with Covid-19
  • Staff Quarantine
  • Facility Cleaning
  • Facility Shutdown
  • Communication to local government and the public (take government direction on the steps they want you to take to ensure staff and consumer health as you stake steps to reopen again)
We have put together resources and guidelines for your staff training.  If you need help with your team training call Team Four Foodservice at 888.891-3103 or complete the contact us page and we can offer you training solutions.

ServeSafe free training vidoes:  https://www.servsafe.com/Landing-Pages/Free-Courses

Handwashing