30 Oct

  • By Lisa Marie LeDuc
  • In News
  • Comments Off

Best practices

Everyone working in the restaurant and food services sector needs to consider how to prevent the spread of COVID-19 at work, including:

  • cashiers
  • chefs
  • dishwashers
  • administrators
  • drive-thru operators
  • maintenance staff

To help stop the spread of COVID-19, follow:

  • requirements under the Occupational Health and Safety Act and associated regulations
  • public health direction
  • guidance issued by the Chief Medical Officer of Health or your local public health unit
  • The first step to control risks in a workplace is to identify them. For COVID-19, the risks are related to how the virus spreads.

COVID-19 can be spread at the workplace in two main ways:

  • person to person, by people who are in close contact
  • by surfaces or objects, when people touch their face with contaminated hands

The risk of getting COVID-19 is higher if you:

  • spend more time with potentially infected people
  • work in closer proximity to others
  • interact with more people
  • work in more enclosed spaces (working indoors is riskier than working outdoors)

It is possible for COVID-19 to be spread by people who do not have any symptoms. Act as if everyone is infected when setting up controls.

 

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