Reasonable Practices: Food Services Products
For hosts, servers, cooks, dishwashers and other restaurant sector employees we recognize that the nature of the work you do may require interaction with people, including customers, suppliers and co-workers, as well as contact with surfaces. You could potentially come in contact with droplets from these interactions. COVID-19 can travel in respiratory droplets that are released into the environment by laughing, coughing or sneezing. These interactions, as well as the need to touch surfaces, could increase the likelihood that you or your customers could come in contact with the virus.
Venue Managers and Organizers should consider the protocols and measures in the following sections when mitigating risk to limit the spread of COVID-19 in relation to food services:
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