WHAT CAN YOU DO?

What is COVID-19 Coronavirus?

Coronavirus is a respiratory illness first detected in Wuhan, China, and believed to have initially spread from animals to humans but now is spreading from person-to-person contact. According to the Centers for Disease Control and Prevention (CDC), it’s unclear how easily or sustainably this virus is spreading between people. 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.

HOW IT SPREADS / SYMPTOMS

COVID-19 Coronavirus Spreads:

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The virus primarily spreads via respiratory droplets produced when an infected person sneezes or coughs.

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It spreads between people who are in close contact (within about 6 feet).

Symptoms may appear in as few as 2 days to as long as 14 days after exposure:

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Fever, cough and/or shortness of breath

PREVENTION

Currently there is no vaccine for COVID-19. The best measure is to avoid coming in contact with the virus:

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Wash hands with soap and water for at least 20 seconds or use an alcohol based hand sanitizer that contains 60-95% alcohol when water and soap are not available.

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Avoid touching your eyes, nose, and mouth with unwashed hands.

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Stay home if sick.

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Clean and disinfect objects and surfaces that have been touched (counters, doorknobs, toilets, phones, etc.).

MONITORING

Keeping Employees Safe: What to do if an employee shows flu-like symptoms

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It is highly recommended that any employees who are showing flu-like symptoms should be excluded from the operation until they are symptom free.

Keeping Customer Safe: What to do if a customer shows flu like symptoms in the restaurant

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Provide the customer with additional napkins or tissues to use when they cough or sneeze

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Make sure alcohol-based hand sanitizer is available for customers to use

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Be sure to clean and sanitize any objects or surfaces that may have been touched

According to the CDC, the spread of COVID-19 occurs when people are in close contact (less than 6 feet) with an infected person. Some basic steps that could be taken are:

Bodily Fluid Event: What to do if there is a bodily fluid event

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Ensure the employee who is cleaning up the area is using Personal Protective Equipment (PPE)

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Segregate the area that has been contaminated

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Dispose of any food that has been exposed

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Ensure any utensils that might have been exposed are cleaned and sanitized

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Frequently clean and sanitize the area to include the floor, walls and any other objects contaminated by the incident

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Properly dispose any of the equipment that was used to clean up the area

If a customer or employee vomits or has diarrhea it is recommended (AT THIS TIME) that the operations follows protocols that are in place for Norovirus be used

For additional recommendations and resources, please visit

www.cdc.gov/coronavirus

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Cover nose and mouth when coughing and sneezing with a tissue, then immediately dispose of the tissue and wash hands for at least 20 seconds..

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It’s currently flu and respiratory disease season and CDC recommends getting a flu vaccine, taking everyday preventive actions to help stop the spread of germs, and taking flu antivirals if prescribed.

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The CDC does not recommend the routine use of respirators (facemasks): https://www.cdc.gov/coronavirus/2019-ncov/hcp/respirator-use-faq.html

updated 2/27/20

For people who are ill with COVID-19, please follow CDC guidance on how to reduce the risk of spreading your illness to others: https://www.cdc.gov/coronavirus/2019-ncov/about/steps-when-sick.html

Corporate Rates available for groups of 10 or more!

Call 919-357-4758 for more information!

Food Manager’s Certification Classes

Our food manager’s certification classes are taught utilizing the ServSafe® program, the industry’s leading food safety training and certification program. This course offers the strongest combination of current information, industry focus, operational focus, operational relevance and real-world examples.

It emphasizes the importance of:

• Preventing foodborne illness and ultimately an outbreak in the food service industry

• The flow of food and proper food-handling techniques

• The importance of safe personal hygiene for food handlers, proper cleaning and sanitizing

• Accommodating food-allergic guests

• Working with reputable suppliers

• Preventing cross-contamination

• Time/temperature control for the safety of food 

At the conclusion of this course, participants will be prepared to take the ServSafe® Food Protection Manager Certification Exam accredited by the American National Standards Institute (ANSI) – Conference for Food Protection (CFP). Successful completion of the exam will result in a food safety certification (valid for five years) awarded by the National Restaurant Association Solutions, LLC.

This ServSafe® Managers Certification meets the NC requirements to avoid the 2 point deduction on health inspection grades!

Point of Contact Consulting has an 88% Pass Rate for the Students we train in one day!

The program blends the latest FDA Food Code, food safety research and years of food sanitation training experience. Students learn to implement essential food safety practices and create a culture of food safety. All content and materials are based on actual job tasks identified by foodservice industry experts.