FDA and CDC as the COVID-19 Experts Set Guidelines Westchester Food Safety


Personal Hygiene for Employees

  • Emphasize effective hand hygiene including washing hands for at least 20 seconds, especially after going to the bathroom, before eating, and after blowing your nose, coughing, or sneezing.

  • Always wash hands with soap and water. If soap and water are not readily available, then use an alcohol-based hand sanitizer with at least 60% alcohol and avoid working with unwrapped or exposed foods.

  • Avoid touching your eyes, nose, and mouth.

  • Use gloves to avoid direct bare hand contact with ready-to-eat foods.

  • Before preparing or eating food, always wash your hands with soap and water for 20 seconds for general food safety.

  • Cover your cough or sneeze with a tissue, then throw the tissue in the trash and wash hands after.

Managing Employee Health (Including Contracted Workers)

  • Instruct employees with symptoms associated with COVID-19 to report them to their supervisors. Instruct sick employees to stay home and to follow the CDC’s guidelines. Consult with the local health department for additional guidance.

  • If an employee is sick at work, send them home immediately. Clean and disinfect surfaces in their workspace. Others at the facility with close contact (i.e., within 6 feet) of the employee during this time should be considered exposed.

  • 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).

  • Inform fellow employees of their possible exposure to COVID-19 in the workplace, if an employee is confirmed to have COVID-19, while maintaining confidentiality.

https://www.fda.gov/food/food-safety-during-emergencies/best-practices-retail-food-stores-restaurants-and-food-pick-updelivery-services-during-covid-19#employeehygiene

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