This flyer is best viewed as a PDF. It provides guidance for food service establishments to prevent the spread of COVID-19. Updated March 30, 2020.
There is no CDC report that COVID-19 is transmitted through food, but evidence suggests it may remain viable for hours to days on surfaces. CDC recommends cleaning followed by disinfection as a best practice for prevention of COVID-19.
WHAT DISINFECTANTS SHOULD BE USED?
CDC advises using compounds on the list of EPA recommended disinfectants, found at go.ncsu.edu/epacovid-19. (Note: this list is based on current data, but compounds have not been validated for inactivation of the virus causing COVID-19).
Check with chemical suppliers to see if currently used compounds are on the list and if changes need to be made for them to be used effectively.
To use heat, run utensils or equipment through a commercial dishwasher that will heat to 145°F (65°C) or higher for five minutes or longer. Alternatively, hot water maintained at or above 145°F (65°C) can be used.
HOW SHOULD SURFACES BE HANDLED?
EPA recommended commercial disinfectants should be used on the following as often as is practical:
Tables, chairs, counter, handrails, etc.
All self-service surfaces, including: buffet/salad bar lines, shakers, bottles, condiments, etc.
Restroom surfaces, including: doorknobs, faucets, handles, etc.
Avoid wiping surfaces with water only; use a disinfectant.
HOW SHOULD SELF-SERVICE AREAS BE HANDLED?
Utensils in self-service areas should be changed as often as possible. Management should assess how frequently they are used and make decisions.
Consider moving self-serve items like condiments and utensils to behind the employee counter to minimize contact, if possible.
WHAT SHOULD BE DONE IF A GUEST IS DIAGNOSED WITH COVID-19?
Contact and coordinate with the health department, as they will want to trace both employee and guest contacts and can advise on guest messaging.
CDC recommends if a facility has a known case of COVID-19 in their restaurant they should close that area off and wait as long as practical to begin cleaning and disinfecting.
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