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.