Food and Beverge COVID19 Reopening Guidance (8 May 20).pdf

COVID-19 REOPENING

GUIDANCE

A GUIDE FOR AIR FORCE FOOD & BEVERAGE

OPERATIONS

The purpose of this guide is to offer direction, best practices and provide a framework as operations reopen on Air Force installations.

CONTENTS

General Information:

Facility Cleaning

Phased Approach to Reopening

Phase I

Phase II

Phase III

Health Protection Conditions (HPCON) LEVELS

HPCON ALPHA

HPCON BRAVO

HPCON CHARLIE

HPCON DELTA

Reconstitute the Staff:

Programming

The ‘New’ Normal Operations Plan

Resource Materials

To prepare for reopening, you need to update existing policies and operating procedures in accordance with the latest Food and Drug

Administration (FDA) codes, Centers for

Disease Control (CDC) and the Environmental

Protection Agency (EPA) guidance and in accordance with local and state officials regarding

Social distancing

Protective equipment

Employee health and monitoring

Personal hygiene

Cleaning/sanitizing/ disinfecting

All locations should follow state, regional and local guidance regarding COVID-19 procedures. The following program recommendations are for additional considerations.

For up-to-date information, please visit the following:

AFSVC Portal COVID-19 www.coronavirus.gov www.cdc.gov/coronavirus www.usa.gov/coronavirus https://www.nrn.com/operations/best-strategies-reopening-restaurants-coronavirus-era

GENERAL INFORMATION:

Be aware of current COVID-19 status and take precautionary measures to keep co-workers and customers safe

Have awareness of general COVID-19 symptoms

Have a plan and procedures ready to engage a staff member or customer that may be exhibiting symptoms of the virus

If notified of an employee or customer that has tested positive, immediately sanitize all furniture, equipment and any touch points; ensure safety of existing food items

Pay attention and follow the guidance issued by local authorities

Food service staff must wash their hands as often as possible

Wear PPE face cover when interacting with co-workers and customers o A facemask designated for a healthcare worker is not required, a cloth face cover is sufficient

Maintain at least 6-feet between yourself and others, face coverings are not a substitute for social distancing

Do not allow groups to gather within boundaries and social distancing measures o Use phones, videos, or video conferencing to reduce close personal contact

Close common use spaces; avoid break and lunchroom areas; eat at your desk https://cs2.eis.af.mil/sites/10042/Pages/HR/COVID19.aspx http://www.coronavirus.gov/ http://www.cdc.gov/coronavirus%C2%A0 http://www.usa.gov/coronavirus https://www.nrn.com/operations/best-strategies-reopening-restaurants-coronavirus-era https://www.nrn.com/operations/best-strategies-reopening-restaurants-coronavirus-era

• Reduce number of “contact points” (prop doors open, discontinue use of check-in touch pad)

Install Plexiglas at Point of Sale (POS) customer service counters

• If available, use “touchless” banking devices or accept credit cards only to eliminate handling of cash

Establish procedures for cashiers to maintain proper hygiene for each guest

Clean and sanitize reusable menus; discard paper menus after customer use

Provide hand sanitizer at entry/exit points and restrooms. Sanitizer must contain at least 60% ethanol; consider installing touchless hand sanitizer solutions

Communicate with customers explaining what service is open, hours of operation, cleaning procedures, rules for engagement, etc.

Keep the food service staff informed of changes and their required actions when transitioning from one phase to the next

Management must continually monitor facility sanitation/cleanliness and employee health

FACILITY CLEANING:

Train staff to follow CDC and National Restaurant Association (NRA) guidance on cleaning all surfaces inside your facility with the proper solid surface sanitizer or bleach solution

In high customer use facilities, consider mid-day facility closures (1-hour mid-morning and 1-hour mid-afternoon) to execute cleaning of common use areas and equipment.

Clean and sanitize furniture, equipment and various touch points between uses and at the end of each shift

• Ensure appropriate amount of “hygiene supplies,” including solid surface cleaners, disinfectant wipes, hand sanitizer, hand soap, paper towels and toilet paper are available

Regularly and frequently clean restrooms

Place readily visible signage throughout the facility to remind everyone of best hygiene practices

Clean and disinfect the area used for dining (tables, etc.) after each group of customers depart, including the disinfecting of tables, chairs, and countertops

PHASED APPROACH TO REOPENING

The reopening process will be gradual as restrictions are relaxed based on state and local policies.

Phase I

Primarily curbside and carryout services limiting customer access to the facility 3

Follow current HPCON guidance

Utilize facility checklists and food sanitization guidance

Implement tiered return to work schedule and continue to offer reduced menu

Have employees wash or sanitize their hands upon entering the restaurant, and between interactions with customers

Train all employees on appropriate cleaning and disinfection, hand hygiene, and respiratory etiquette

Check expiration dates on F&B items that have been onsite during closure (if F&B area was closed) Practice touchless delivery to the fullest extent possible

Contact Prime Vendor to adjust food orders based on menu, number of customers allowed in the facility and level of services

Limit number of patrons at the customer service counter; utilize 6-foot spacing markers

Utilize sneeze guards at cashier stations

Reduction (or removal) of self-services such as buffet, salad bar, bulk condiment stations (offer canned or bottled drinks/water only). If canned or bottled drinks are not feasible, then offer a one-time drink from dispensing machine. While self-services may not disappear completely, changing methods and dispensing styles, as well as hyper-sensitivity to sanitation to ensure safety will likely be necessary

Pay extra attention to food temperatures when holding, hot or cold items for take-out or pick-up

Offer only individual condiment packets issued by cashier Bars remain closed, but To-Go/Carryout beverage program may apply

Phase II Curbside, carryout and limited dining room services; not all stations open and limited menu

Follow current HPCON guidance

Continue tiered return to work approach, staffing as demand increases

Limit number of customers inside dining areas, adjusting capacity for social distancing o Arrange furniture to comply with social distancing guidance: reduce or eliminate tables and chairs to prevent customers from moving and rearranging dining spaces; store excess out of sight o Limit dining capacity to 50% or less to allow customers to spread out o Set a maximum number of guest allowed per table, recommend no more than 4 but make exceptions for larger families only, provided that the table arrangement is set-up by the staff only Check expiration dates on F&B items that have been onsite during closure (if F&B area was closed) Pay extra attention to food temperatures when holding, hot or cold items for take-out or pick-up

• Offer take-out service and single use disposables – individually wrapped flatware sets

Maintain single service condiments 4

• For customer service lines mark the floor to indicate ‘line begins here’ concept and place marker at 6-foot intervals

Close off drinking fountains or sanitize hourly

Ensure hand sanitizer containing at least 60% ethanol is available to employees

• Sanitize dining setting after every use; follow guidance in “Facility Cleaning” section

Bars may operate with strict physical distancing

Implement programming with strict physical distancing

Managers must be vigilant about walking through their facility at all times that guests are present to ensure that all procedures are being strictly adhered to

Managers will implement a heightened coaching atmosphere in order to maintain the safety and security of their staff and guests

Phase III Curbside and carryout continue with dining room services expanded, open all stations and full menu to the greatest extent possible

Follow current HPCON guidance

Operate with max amount of staffing to meet customer demand

Limit number of customers inside dining areas, adjusting capacity for social distancing o Arrange furniture to comply with social distancing guidance: reduce or eliminate tables and chairs to prevent customers from moving and rearranging dining spaces; store excess out of sight o Limit dining capacity to 75% or less to allow customers to spread out o Set a maximum number of guest allowed per table, recommend no more than 6 but make exceptions for larger families only, provided that the table arrangement is set-up by the staff only

Bars may operate Implement programming with appropriate physical distancing Continue to offer take-out/carry-out service

Contract Prime Vendors prior to Phase III to ensure adequate stocks of menu ingredients are on-hand in their warehouse

HEALTH PROTECTION CONDITIONS (HPCON) LEVELS

HPCON levels outline specific actions individuals can take in response to an infectious disease outbreak. Increased control measures can also apply to food retail stores and food service establishments to further reduce the potential spread of disease or disease transmission.

HPCON ALPHA

Food managers and shift leaders/supervisors increase vigilance to monitor employee health status Supply hand sanitizer containing at least 60% ethanol at each facility entrance and customer counters for staff and customer hand hygiene Supply disposable disinfecting wipes for customer use on high-touch surfaces such as shopping carts and baskets, dining tables and chairs, and restroom doors and sink fixtures Implement enhanced sanitation practices by increasing the frequency in which high-touch surfaces within common areas of the establishment are cleaned and sanitized or disinfected

HPCON BRAVO

Continue all previous recommended actions and:

Administer daily employee COVID-19 health screening prior to beginning work

Supervise/enforce hand hygiene (hand sanitizer application or handwashing) for all personnel entering the facility (customers, employees, and delivery personnel)

Discontinue all customer self-service for unpackaged food

HPCON CHARLIE

Minimize on premise dining using one or more of the following options:

Drive-thru window service Carryout dining Prepackaged meals for takeout. This option may require reducing menu options

Implement unit-phased feeding to reduce the number of customers in the facility at one time. This option may require increasing the serving time for each scheduled meal period 7

Increase spacing between dining tables and between dining chairs Encourage double-arm spacing between patrons in serving and checkout lines Consider imposing time limits for seated dining Discontinue multi-use dinnerware. Provide individually wrapped forks, spoons, knives, napkins, paper plates and cups Discontinue self-serve beverages. Provide individual packaged beverages Clean and sanitize or disinfect high-touch surfaces, as stated for HPCON Alpha, between each scheduled feeding group Discontinue retail functions such as deli, meat cutting, sushi, fresh seafood, and bakery Limit the number of patrons inside food retail stores at one time Post signs to remind customers to sanitize their hands when departing the facility Post signs near fresh produce area to remind customers to wash all produce before storing at home Modify delivery receipt procedures:

Communicate with suppliers prior to scheduled deliveries to ensure delivery drivers meet the same health screening criteria specified for HPCON Bravo Delivery drivers sanitize hands upon arrival at dock, but remain outside the establishment and leave deliveries on the dock; or Assign a limited number of establishment personnel to receive deliveries

HPCON DELTA

Coordinate for on-site medical support at food establishments that must remain open during

HPCON Delta Monitor employee and customer temperature each day before allowing entrance to the facility Discontinue dining on premises using one or more of the following options:

Close all nonessential food service establishments Minimize on premise dining as stated for HPCON Charlie; or consider Remote feeding; insulated food containers picked up by a unit representative; or Issue individual operational rations (MREs)

Require all employees to wear protective mask and gloves Maximize use of customer self-checkout, where applicable

RECONSTITUTE THE STAFF:

Contact staff to confirm eligibility

• Identify order of return for each staff member and share the plan. Look for those considered ‘low risk’ to return first

Conduct employee pre-shift health check

Certify every staff member in food safety and ensure a certified manager is on duty for each shift Develop mitigation plan if short staffed

Limit staff required to meet minimal program operation

Screen employees before they come into the restaurant:

o Send home any employee who has any of the following new or worsening signs or symptoms of possible COVID-19:

Cough Shortness of breath or difficulty breathing Chills Repeated shaking with chills Muscle pain Headache Sore throat Loss of taste or smell Diarrhea Feeling feverish or a measured temperature greater than or equal to 100.0 degrees

Fahrenheit Known close contact with a person who is lab confirmed to have COVID-19

Do not allow employees with new or worsening signs or symptoms listed above to return to work until:

o In the case of an employee who was diagnosed with COVID-19, the individual may return to work when all three of the following criteria are met: at least 3 days (72 hours) have passed since recovery (resolution of fever without the use of fever-reducing medications); and the individual has improvement in respiratory symptoms (e.g., cough, shortness of breath); and at least 7 days have passed since symptoms first appeared; or o In the case of an employee who has symptoms that could be COVID-19 and does not get evaluated by a medical professional or tested for COVID-19, the individual is assumed to have COVID-19, and the individual may not return to work until the individual has completed the same three-step criteria listed above; or o If the employee has symptoms that could be COVID-19 and wants to return to work before completing the above self-isolation period, the individual must obtain a medical professional’s note clearing the individual for return based on an alternative diagnosis

Do not allow an employee with known close contact to a person who is lab-confirmed to have COVID-19 to return to work until the end of the 14 day self-quarantine period from the last date of exposure

PROGRAMMING:

• Promote off-premise – Continue to promote and offer delivery/order ahead/takeout options for customers who are concerned about dining in

• Promote Gift Cards – According to upserve.com, gift cards have an 80% redemption rate. Continue to promote gift cards to encourage customers to visit

• Communicate – Continue to communicate with your customers via social media, website, flyers etc.

Share what’s going on with your activities and your reopen plan

• Make Customers Feel Comfortable – Continue a strict cleaning routine and reduce the number of customers in your facility by removing tables and set limits on special events. Use this time before opening to review your floor plans

• Look For Opportunities – Consider reducing your menu to the most popular dishes; review POS product mix data to identify items that are the most popular and which items are costly and require extensive labor efforts to produce, determine best menu items to meet customer needs while maintaining financial goals

• Streamline the menu – look for items that travel well include ready-to-eat, ready-to-heat, leftover-friendly meals and family style meals to adopt a comfort food slant

Resume events, parties, etc. when influenza-like illnesses and COVID-19 cases of illness have trended downward for 14 days

THE ‘NEW’ NORMAL OPERATIONS PLAN (could last 6 months to a year):

Social distancing is working and will play a role in how we operate for the foreseeable future Maintain vigilance while exercising all safety and health protocols; more hand sanitizing stations To-Go and carryout are here to stay; develop a program that caters to this segment of the market Minimize or alleviate the use of self-service stations, employees wearing gloves, fewer tables, and single-use condiments, utensil, and menus Focus on a touchless customer services and experience through innovation and implementation of technology

RESOURCE MATERIALS

CDC Handwashing Poster.pdf cleaning-ncr-hardw are.pdf

Health Priority 4.8.20 Facial coverings sign

NCP SL Store Ops Recommendations fo 10