Covid 19 Safety

COVID-19 BUSINESS RISK ASSESSMENT PLAN

For Food & Beverage Operations

 

*The structure of this document follows the SLO County Best Practices for All Businessesguidance administered by the County of San Luis Obispo Public Health Department and found at:

https:// www.emergencyslo.org/en/resourcesGeneral/General-Business-Guidance.pdf

 

A cohesive approach to conducting safe events

 

While we are now well into this pandemic, we are still one of few industries without official reopening guidelines. SLOCEC offers the following best practices to help slow the spread of COVID-19 during gatherings. These best practices are meant to supplement, and NOT replace, any state or local health and safety laws, rules and regulations with which all gatherings should comply.

We hope these vendor recommendations for best practices will help our local industry make an easy and conscious shift to safer events. SLOCEC encourages any gatherings to abide by best practices. so that we can prove safer events are able to happen throughout this pandemic.

www.SLOCEC.com

  • Training – General overview for all aspects of business operation
    1. Train employees on all measures and protocols applicable to their Training areas covered:
      1. What needs to be cleaned
        • See attachment A
      2. How areas will be disinfected/appropriate cleaning products
        • See attachment B
  • Safe practices when disinfecting
    • See attachment C
  1. Practices that reduce the potential for COVID-19 exposure
    • See attachment C
  2. Self-screening for symptoms
    • See attachment D
  3. What to do if you show symptoms
    • See attachment E
  • Sample Signage
    • See attachments F- I
  • Sample waiver Wedding Guest waiver a Venue/Coordinator may ask host or guests to sign>
    • See attachment K
  1. Sample waiver Vendor waiver a Venue/Coordinator may ask to be signed.
    • See attachment K

 

  • Signage
    1. Provide signage at each entrance of the facility to inform employees, vendors, and event guests of common COVID-19 symptoms and that they must not enter the facility if they are sick with or suspect they may be experiencing COVID-19 symptoms.
      1. See Attachment F
      2. Posted at entrance to the facility from the parking lot
    2. Provide signage regarding the social/physical distancing protocol at the facility; persons to maintain a minimum six-foot distance from non-household members as much as practicable and not engage in any unnecessary physical
      1. See Attachment G
      2. Posted at the entrance to the facility from the parking lot, restrooms, kitchen, and sporadically throughout event s
    3. Provide signage regarding proper handwashing technique at all hand-wash sinks
      1. See Attachment H
      2. Posted at each sink in bathrooms and kitchen
    4. Provide signage encouraging regular hand washing in break rooms and other locations where employee information is
      1. See Attachment I
      2. Posted in the break room, kitchen, and bathrooms.

 

  • Measures to Protect Employee Health – In Kitchen/OfficeNenue
    1. Direct all employees to stay home if
    2. Direct all employees to wear face
    3. Consider checking temperature of all employees at beginning of shift, any staff member running a fever will be sent home immediately.

 

  1. Instruct employees to notify a supervisor if they are experiencing symptoms of COVID-19, such as fever, cough, gastrointestinal
  2. Direct sick employees with symptoms associated with COVID-19 to be evaluated for testing by their doctor or urgent
  3. Direct all employees to self-monitor for symptoms of COVID-19.
  4. Direct all employees to maintain at least six feet distance from guests and from each other, as much as
  5. Provide face coverings to employees and encourage employees to use face covering when physical distancing is not
  6. Encourage customers to utilize face coverings when facilitating
  7. Do not share office/kitchen supplies, tools,
  8. Provide separate seating in common areas such as break rooms and conference
  9. Utilize and encourage virtual meetings where possible with clients &
  10. Encourage telecommuting where
  11. Discourage congregation of employees during breaks and lunches, unless physical distancing can be
  12. Instruct cleaning staff to wear applicable Personal Protective Equipment (PPE) such as disposable gloves and eye protection for all tasks in the cleaning process, including handling trash. Direct staff to wash their hands immediately after removing disposable gloves.
  13. Disinfect high contact surfaces in break rooms, restrooms, and other common areas (i.e. door handles, lobbies, ) frequently. During events we will disinfect on this schedule:
    1. Employee Restrooms: Daily
    2. Other employee shared areas: Daily
  • High contact surfaces (door handles, light switches, etc.): Three times daily and more frequently if
  1. Sanitize incoming packages, products or materials as part of the receiving
  2. Direct employees to regularly clean their workstations daily, or at the start and end of their shift for shared workstations and
  3. Make sanitizer/ disinfectant and related cleaning supplies available to all employees at specified
  4. Ensure employees frequently wash hands using soap, water and single-use paper towels.
  5. In situationswhere hand washing facilities are not available, provide hand sanitizer that contains at least 60% alcohol.
  6. Provide hand sanitizer containing at least 60% alcohol to all employees and customers at common points of ingress/egress and in common areas such as conference rooms, break rooms, or other locations used by multiple
  7. Provide hand sanitizer to employees at their workstation when their role requires regular interaction with custo
  8. Post copies of measures and protocols being taken related to COVID-19 in a conspicuous place and provide to all

 

  • Measures to Prevent Crowds from Gathering/ Encourage Physical Distancing
    1. Limit table capacities to no more than 8 persons per tabl Encourage no more than 6 persons at a 60″ table and no more than 8 persons at a 72″ table.
    2. When assisting with set- up, make sure tables are at least a six-foot distance from one another – if not the venue staffs responsibility, check to ensure the planner, caterer, or rental company have distanced

 

  • Measures to Prevent Unnecessary Hand Contact/ Increase Sanitation/ Disinfection
    1. Provide contactless payment
    2. Provide disinfecting wipes containing an EPA-registered disinfectant for employee or guest use where appropriate.
    3. Assign employee(s) to disinfect high-contact surfaces frequently (counters, common tables, restroom surfaces, doorknobs, phones, keyboards, light switches, ).
    4. Sanitation stations throughout property and
    5. Face coverings worn by all employees and vendors

 

  •  Additional Measures to Protect Health
  1. Clean visibly dirty surfaces with soap and water prior to
  2. Use EPA-approved disinfectant against COVID-
  3. Venue may request: Signed acknowledgment by event vendors prior to coming on the property for
    1. See Attachment K
  4. Venue may request: Signed acknowledgment by venue employees stating that they will abide by the venue’s COVID-19 policies and CDC
    1. See item 7 of this
  5. Limit the number of employees and event staff in certain areas at one
  6. All trash cans onsite are contactless.
  7. Kitchen, barn, and bathroom doors will remain open throughout the

 

  • Food Service Recommendations
  1. While we understand the need to achieve a certain look, we recommend:
    1. No dinner plates or glassware preset on the table. This allows the minimization of the number of potential
    2. All napkins to be folded by staff members wearing gloves or pre-folded by the Gloves must be changed if any breaks are taken during the folding process.
  2. There are no self-serve beverage stations. Alcohol & non-alcoholic beverage stations must be staffed at all

times. Catering staff are the only ones allowed to dispense beverages.

  1. Recommend glassware to be single-use, not refilled, should be a new glass each
  2. All appetizers to be served in single-serving individual No self-serve appetizers or grazing stations.
  3. Consider pre-placing certain items on tables (tables should be seated by household) to anticipate guest needs to reduce server contact – e.g. carafes of waters on table, pre-pouring champagne toast before guests sit at table. Serve bread plated vs. in communal
  4. Food Service should be limited to:
    1. Plated dinners (recommend served with covers removed at time of placement)
    2. Buffet services (cafeteria style/served by staff) so only staff with PPE will be handling food
  5. Buffet Service recommendations:
    1. Buffets should have a sneeze-guard the whole length or develop a 6′ barrier between staff and the customer for buffet Only the final person on the service line has contact with the guest.
    2. To approach the buffet table, all persons must wear a
  • Have guests enter & exit the food+ beverage area in one direction.
  1. Release tables one by one with
  1. Vendors should be served a plated meal or served from the buffet by

 

  1. Servers, bussers, and other workers moving items used by customers (dirty cups, plates, napkins, etc.) or handling trash bags should use disposable gloves (and wash hands before putting them on and after removing them) and change your gloves
  2. All kitchen staff to be assigned a specific No cross-over of duties.
  3. Servers & kitchen staff always wear face coverings and

1)     Wash hands and change gloves frequently.

  1. m) Trays and tray stands should be sanitized often.

 

  • Bar & Beverage Service Recommendations
    1. While we understand the need to achieve a certain look, no glassware preset on the table. This allows us to minimize the number of potential
    2. There are no self-serve beverages Alcohol & non-alcoholic beverage stations must be always staffed. The catering staff is the only one allowed to dispense beverages.
    3. Recommend glassware to be single-use, not refilled, should be a new glass each
    4. Bartender and staff to always wear face coverings and Wash hands and change gloves frequently.
    5. When checking IDs, the bartender should have guest hold ID or discard gloves between each
  1. Bar Set-Up Recommendations
    1. Bar should have a sneeze-guard/plexiglass to avoid direct
    2. Have guests enter & exit the beverage area in one
  • To be served, guests must place their order while wearing a face covering, then order their drink 6 ft from the bar and pick-up drinks at the end of the bar continuing the 6 ft distance recommendation or pass through a plexiglass
  1. Remove guest access to garnish, ice, cocktail napkins,
  2. Prepare for additional glassware and staffing needed for clearing. Discourage any double use of
  3. Drinks can be tray-passed if they are covered with lid, cap cover, paper, or plastic glass cover and the server is wearing a
  1. Bartenders, servers, bussers, and other workers moving items used by customers (dirty cups, plates, napkins, ) or handling trash bags should use disposable gloves (and wash hands before putting them on and after removing them) and change your gloves frequently.
  2. High-Touch Items Related to Food and Beverage Service. Safe service of beverages will require frequent sanitization of many small items, such as the
    1. Bottle and can openers
    2. Cutting boards
  • Ice buckets
  1. Ice scoops
  2. Pour spouts
  1. Consider possibly eliminating any lines by implementing additional service personnel or additional bars to keep lines to a minimum and reduce
  2. No congregating at the bar area. Guests should be guided to be allowed to drink and eat when sitting down at a table at the
  3. Create signage stating you must wear your mask to order a drink.
  4. Create signage stating there will be no congregating around the

Food Service Recommendations

  1. Encourage all guests, vendors, and employees to notify the venue as soon as possible if they suspect they have symptoms of Covid 19.
  2. A person that suspects they have Covid 19 will be asked to leave the property and seek medical care.
  3. A cleaning crew will come in to disinfect all event spaces that the person came into contact with.
  4. The event host, whether venue, client or planner, will reach out to all guests/vendors that may have come in close contact with any identified Covid 19 positive guest.
  5. Inform San Luis Obispo Health Department.
(805) 929-6999