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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