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Bar and Restaurant Safety Steps to Reopening
- 1. A training solutions provider offering professional alcohol certification training for bartenders & managers in the hospitality industry since 2007 1 Bar and Restaurant Safety Steps to Reopening Personal Hygiene, Handwashing, PPE, Cleaning and Sanitization, Social Distancing, Training
- 2. 2 This course is designed to provide alcohol and food serving staff the proper tools to clean, sanitize, and social distance their establishment in response to COVID-19 reopenings. Introduction
- 3. 3 During this training you will learn: Personal hygiene reminder Hand washing reminder Proper use of personal protective equipment (PPE) ● Masks ● Gloves Cleaning best practices ● Surface cleaning ● Sanitization ● Masks & Clothing Social Distancing Objectives
- 4. 4 Personal Hygiene One of the best ways to stop the spread of germs is to practice personal hygiene. Personal hygiene can be as simple as washing your hands frequently, washing your clothes in between shifts, or wearing protective clothing.
- 5. 5 Handwashing The simplest form of protection is to wash your hands with warm soapy water as often as possible. But especially: ● Before starting a shift ● After handling money ● After touching your face ● After using the restroom ● In between glove changes ● Before going home
- 6. 6 Working as a team and using the pictures provided, place the steps of handwashing in order. Handwashing Activity 1 2 3 4
- 7. 7 Personal Protective Equipment (PPE) In order to protect yourself from others it is best to wear a facemask and gloves during your shift.
- 8. 8 Facemasks 1. Before putting on a mask be sure to wash your hands. 2. Pull the mask over your face placing it fully over your nose and mouth 3. Adjust the mask so it fits snuggly. Some come with a bendable insert which gives you the option to form the mask around the bridge of your nose. 4. Before starting or returning back to work make sure to perform a breathability test.
- 9. 9 Facemasks
- 10. 10 Facemask Activity Working as a team and using the pictures provided, place the steps of replacing a face mask. 1 2 3 4
- 11. 11 Glove changes should happen every time you: ● Begin a new task ● Exchange money ● Handle raw food ● Touch your face ● When the glove is visibly soiled or torn ● After four hours of continuous use Single Use Gloves
- 12. 12 Gloves
- 13. 13 When should I disinfect? You should disinfect surfaces: ● Before reopening ● Before opening each day ● In between customers ● Once something is spilled ● If a customer or employee vomits and experiences diarrhea. ● After closing each day Most experts recommend cleaning objects that have been used every four hours.
- 14. 14 Disinfectant The EPA has identified a variety of cleaning agents that can be used against SARS-CoV-2.
- 15. 15 Examples of areas of food prep include: ● Food contact surfaces ● Food preparation surfaces ● Beverage equipment Food Prep
- 16. 16 Hot Spots Examples of frequently touched surfaces and objects that will need routine disinfection following reopening are: ● PENS! ● Doorknobs ● Light switches ● Countertops ● Handles ● Desks ● Phones ● Keyboards ● Toilets ● Faucets and sinks ● Touch screens ● ATMs
- 17. 17 In between each customer, you should clean: ● Table ● Chair ● Condiments ● Partitions Dining Spots
- 18. 18 The best way to disinfect surfaces is to: 1. Wash visibly dirty areas with soap and water 2. Using an EPA approved disinfectant spray down the suface Including all crevasses and hard to see places. Be sure to read all product labels and follow the instructions and allow for the proper amount of time for the disinfectant to sit on the surface 3. Wipe the surface clean. 4. Allow the area to dry before use. How to Disinfect
- 19. 19 Soft Surfaces Pay special attention to soft surfaces where it may be hard to properly disinfect. These areas can include: ● Fabric chairs and benches ● Carpet and rugs
- 20. 20 Disinfect
- 21. 21 Disinfect Activity Working as a team and using the pictures provided, place the steps of replacing a face mask. 1 2 3 4
- 22. 22 Ventilate the Area To reduce the risk of over saturating the area with chemicals it’s suggested that windows be left open or to run a fresh air cycle system for the foreseeable future.
- 23. 23 To social distance before opening, it’s recommended that you: ● Move tables and chairs 6 feet away from each other ● Mark the floor in areas that commonly cause a queue ● Encourage outdoor seating ● Follow all size restrictions (some states are allowing a 100% occupancy while others are recommending 50% or even 25%) ● Place plastic partitions ● Limit party sizes/Do not encourage parties Social Distancing
- 24. 24 Be sure all employees are properly trained on food handling and the safety procedures needed. TAP Series: ● is the industry leader in online classes and cloud solutions ● courses engage learners with interactive relevant scenarios developed by a team of subject matter experts. ● Hundreds of thousands have passed the Food Safety Manager exam when using TAP to prepare for the Food Safety Manager exam. ● We strive to provide the most effective and efficient exam prep materials. ● Over a million trained globally. ● cost-effective solution to your organization, plus no travel time for Food Safety TAP Series
- 25. 25 Alcohol Training Serving Alcohol Be sure all employees are properly trained on alcohol selling and serving. Here at Serving Alcohol, we offer the best option to achieve your online certification for state alcohol training. We go beyond simple alcohol awareness and carding techniques to deliver everything most importantly needed as an alcohol seller-server in your state. You deserve to know all the possible implications that surround the service of alcohol. For example, you may be held personally responsible in the event of a negative or devastating experience. Knowledge of how to handle certain situations is critical. It's necessary for an individual or establishment to know all aspects that surround the service of alcohol. You have earned the right to know this information. A lot of responsibility rides on your shoulders.
- 26. 26 Disclaimer & Copyright This material was created: ● Free of copyright and as a complimentary piece of material for Serving Alcohol customers and the hospitality industry in general. Feel free to reuse this material without copyright. ● Without sanctions or approval from any organization or group either mentioned or otherwise. This material is not an official substitution for training required by state or federal government.
- 27. 27 Resources: ● https://www.michigan.gov/documents/leo/COVID- 19_Workplace_Guidelines_for_Restaurants_and_Bars_691404_7.pdf?utm_medium=email&utm_source=govdelivery ● https://www.cdc.gov/coronavirus/2019-ncov/downloads/community/restaurants-and-bars-decision-tree.pdf ● https://www.osha.gov/Publications/OSHA4017.pdf ● https://aiha-assets.sfo2.digitaloceanspaces.com/AIHA/resources/Guidance-Documents/Reopening-Guidance-for-the-Bar- Industry_GuidanceDocument.pdf ● https://aiha-assets.sfo2.digitaloceanspaces.com/AIHA/resources/Guidance-Documents/Reopening-Guidance-for-the-Restaurant- Industry_GuidanceDocument.pdf ● https://www.cdc.gov/coronavirus/2019-ncov/index.html ● https://www.youtube.com/watch?v=GCSyrSSjIY0 ● https://www.nysra.org/covid-19-info--resources.html ● https://stopfoodborneillness.org/news-from-stop-clean-sanitize-disinfect/ ● https://restaurant.org/covid19 ● https://www.epa.gov/pesticide-registration/list-n-disinfectants-use-against-sars-cov-2 ● https://www.youtube.com/watch?v=ATU383lIfT8 ● https://doh.sd.gov/documents/COVID19/BusinessScreening_Q&A.pdf ● https://www.cdc.gov/coronavirus/2019-ncov/community/clean-disinfect/index.html ● https://www.fda.gov/food/food-safety-during-emergencies/best-practices-re-opening-retail-food-establishments-during-covid-19- pandemic ● https://www.cdc.gov/handwashing/posters.html ● https://www.cdc.gov/coronavirus/2019-ncov/downloads/cloth-face-covering.pdf ● https://www.cdc.gov/coronavirus/2019-ncov/community/pdf/Reopening_America_Guidance.pdf ● https://www.cdc.gov/coronavirus/2019-ncov/php/building-water-system.html ● https://www.foodsafetyfocus.com/FoodSafetyFocus/media/Library/pdfs/Handwashing.pdf ● https://www.nysra.org/uploads/1/2/1/3/121352550/ny_restaurant_promise__1_.pdf ● https://go.restaurant.org/rs/078-ZLA-461/images/National-Restaurant-Association-COVID19-Reopening-Guidance-Update.pdf ● https://www.bphc.org/whatwedo/infectious-diseases/Infectious-Diseases-A-to- Z/Documents/Cleaning%20and%20Disinfecting%20for%20COVID%2019.pdf
Editor's Notes
- One of the best ways to stop the spread of germs is to practice personal hygiene. Personal hygiene can be as simple as washing your hands frequently, washing your clothes in between shifts, or wearing protective clothing. Some tips include: Wash and dry your hands thoroughly: Before starting your shift Before handling food After using the restroom After handling raw food After touching waste After every break After eating and drinking After cleaning After handling cash After blowing your nose, sneezing, and coughing Avoid coughing or sneezing over food or where it is being stored Wear protective clothing like aprons, gloves, and hairnets Tie back long hair Keep your fingernails short and easy to clean Avoid wearing jewelry especially on your hands Be sure to bandage all open wounds Wash your clothing regularly in between shifts Are they wearing gloves or is the pen wiped down after signing the bill.
- Steps to Handwashing Wet your hands before applying antibacterial soap. Scrub for at least 20 seconds (see the video below for the best method). Rise the soap off in clean, running water. Dry your hands thoroughly.
- Single-use latex/vinyl/plastic gloves have recently become a hot topic in the hospitality industry. There are concerns about cross-contamination. While some states such as New York and California have legislation that makes it mandatory, many other states have jumped on board, requesting that you use them to fight off viruses. If your state requires it, you should wear gloves during your shift; otherwise, management may instruct you to do so in the form of a new house policy. One thing that most legislation fails to provide is guidance on when a glove change is necessary. Glove changes should happen every time you: Begin a new task Exchange money Handle raw food Touch your face When the glove is visibly soiled or torn After four hours of continuous use
- The EPA has identified a variety of cleaning agents that are used against SARS-CoV-2. Somewhere on the label will be an EPA Reg. No. and you can cross-reference it with the list which was linked before. One important thing to note is that different cleaners have a contact time, which is required for the cleaner to be effective. The varying contact time means that the cleaner should sit on the surface in general 2-15 minutes before being wiped away, which is why most government regulations (county, state, and federal) are recommending that you follow the product instructions.
- Multiple areas will need to be a regular focus either for a person or the whole team. Many states are recommending that you hire or appoint a specific person (most likely in front of the house; FOH) that has the main job of cleaning. These areas include hotspots/high traffic, food prep, and dining spots.
- The general process of cleaning should not be difficult or time-consuming. But it does need to be thorough. The best thing to do before beginning is to put on disposable gloves and determine if the surface is hard or soft. These two areas should be cleaned differently to work with the material.
- Additional measures which have been recommended or required by counties, states, and federal agencies in regards to social distance include: Most states are no longer allowing buffet-style eating and self-service drinks. Instead, have an employee who’s available to serve the customer. To alleviate queuing in front of registers, you can encourage taking payment ahead of time. Some are even going as far as limiting bathroom use by using a bathroom key. Since activities such as dancing, games, pool tables, dartboards, and jukeboxes should cause lines, it’s suggested that these activities be discontinued or reconfigured to meet social distancing. Encourage cards over cash. Be sure to continue offering and encouraging delivery and pick up. Not all people will want to come out due to these changes but still want to show support by ordering in.