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Summary
FDA is sharing information on best practices for operating retail food stores, restaurants, and related pickup and delivery services during the COVID-19 pandemic to guard workers and consumers.
This addresses key considerations for a way food offered at retail can be safely handled and supplied to the public, also as key best practices for employee health, cleaning and disinfection and private protective equipment (PPE). This is often not a complete list. For more detailed information, we encourage you to review the links below and links from the CDC, FDA, EPA, and OSHA. This may be updated as FDA receives additional information and questions.
Employee health management (including contract workers)
Instruct employees with symptoms associated with COVID-19 to report them to their supervisor. Instruct sick employees to remain home and follow CDC guidelines for What to do if you are sick with coronavirus disease 2019 (COVID-19).
If an employee is feeling I’ll or sick at work, send them to their home immediately. Cleans and disinfects surfaces in their work area. Other persons within the facility who are in close contact (ie, within 6 feet) of the worker during this time should be considered exposed.
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