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Operating Safely GUIDE

How restaurants and foodservice operations can adopt safe practices while operating efficiently

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WHO IS THIS FOR? | FEDERAL AND LOCAL REQUIREMENTS OVERVIEW | WHAT YOU SHOULD EXPECT | BEST PRACTICES FOR RESTAURANTS AND FOODSERVICE OPERATIONS | Employee Wellness Check | Managing Employee Illness | Communications Templates | Deep Cleaning Checklist | Managing Indoor Air | A ZONAL APPROACH | FRONT-OF-HOUSE RECOMMENDATIONS | BACK-OF-HOUSE RECOMMENDATIONS | FORMAT-SPECIFIC CONSIDERATIONS

Back-OF-HOUSE RECOMMENDATIONS

 

Operations

Ensure care is taken throughout the food preparation journey

Every food item entering the site must follow normal safety procedure with increased care—especially at the inflection points between food delivery, food preparation, and food consumption. Make diners aware of your practices in social, email and website communication to build trust.

This information is guidance only. It does not constitute legal, medical or safety advice, nor is it a formal endorsement of recommendation of a particular response.

 Front-OF-HOUSE RECOMMENDATIONS

FORMAT-SPECIFIC CONSIDERATIONS