COVID-19 General Info
The Oklahoma Restaurant Association urges calm and fact-based decisions at a time when many rumors have been spread involving the Coronavirus and the restaurant industry. We want to make sure that you're equipped with the latest information so you can make the best decisions for your business.
What is 2019-nCoV Coronavirus?
2019-nCoV (Coronavirus) is virus that causes the COVID-19 respiratory illness. It was first detected in Wuhan, China. Typically, respiratory viruses are most contagious when an individual is most symptomatic, but there have been reports of the virus spreading when the affected individual does not show any symptoms.
Can the Coronavirus be spread through food, including refrigerated or frozen food?
According to the CDC, “Coronaviruses are generally thought to be spread from person-to-person through respiratory droplets. Currently there is no evidence to support transmission of COVID-19 associated with food.” View their most up-to-date list of resources here.
How are restaurants responding?
The foodservice industry follows strict local public health guidelines. To meet these guidelines, restaurants have safety protocols and best practices in place.
Recommendations for the Industry
- Follow city guidelines on take-out and delivery, if applicable.
- Provide alcohol-based hand sanitizer stations throughout the operation.
- Increase cleaning and disinfecting frequency for high-touch surfaces.
- Closely monitor employee health. Reinforce personal hygiene and cough etiquette. Encourage symptomatic employees to stay home.
- Have employees disinfect all personal hard surfaces referenced on the product label.
- Educate and inform all employees of infection status and proper infection control procedures.
- Consider implement social distancing in your dining room; since guest counts may be down, remove tables and provide increased distance between guests.
- Consider marketing to customers that you are implementing this practice.
- Increase hand-washing requirements for all employees entering the kitchen and food preparation areas.
What can we do?
The CDC suggests that people take the same steps they would to keep from getting the flu: get a flu vaccine, take everyday preventative actions – like washing your hands often – and see a doctor when you are sick.
Other Resources: Printable Posters from the NRACoronavirus: What You Can Do (Spanish Included)Handwashing 101 Poster (Spanish Included) Handwashing InfographicBefore You Come To Work PosterCleaning vs. Sanitizing Poster (Spanish Included)U.S. Centers for Disease Control and PreventionCDC's Most Up-To-Date List of ResourcesEnvironmental Cleaning and Disinfection RecommendationsSituation Summary & What May HappenInterim Guidance for Businesses and Employers to Plan and Respond to Coronavirus Disease 2019 – Feb. 2020Occupational Safety and Health AdministrationGuidance on Preparing Workplaces for COVID-19World Health OrganizationRolling Updates on Coronavirus DiseaseJohns Hopkins CSSECoronavirus COVID-19 Global Cases MapImpact on Our IndustryResources for Restaurants and Workers Coping with the COVID-19 Emergency If you have any questions about this email or the above resources, please don't hesitate to contact Jim Hopper by
email or at 405-942-8181.
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