HospitalityMaine COVID-19 Readiness

Food Service Foundations

Step 1:General Best Practices

Welcome!This is all about the general best practices you should know and understand when it comes to working safely in a food service establishment.You're here to learn how to be safe and work within the guidelines developed by HospitalityMaine in response to the State of Maine’s Department of Economic & Community Development’s Covid-19 Prevention Checklist.As you go through each slide, take the time to think through how you might apply it to your everyday life at work. After all, that's what this whole experience is designed to help you do.If you're already doing something that you read – great!Use this as an opportunity for a refresher.If you're not doing something that's in this material – great!That's why you're here.Make sure to go through all 3 slide shows, and even open the optional 4th one if you want. When you're done, take the quiz so you can get credit for you hard work, time, and effort.Thanks and stay safe!

Establish protocols and best practices for regular disinfection and sanitation with focus areas of cleaning, high touch areas, and departed guest chairs and tables.

General Best Practices:Cleanliness and Sanitization

Employees must practice frequent handwashing

and hand sanitizing especially between

contact with customers and customer items.

Hand sanitizer should be available for everyone

entering the restaurant.

General Best Practices:Cleanliness and Sanitization

No one should enter an establishment showing and/or acknowledging signs of COVID-19. This includes employees and customers.

Businesses should designate a senior staff member or owner who can communicate that if guests are coughing, sneezing, or express they are feeling ill, they may not enter the establishment.

General Best Practices:Cleanliness and Sanitization

General Best PracticesCleanliness and Sanitization

Self-Quiz

High touch areas and departed guest chairs and tables should be regularly __________and_________.

Practice frequent hand washing and ____________especially between contact with customers and customer items.

______ ________ should be available for everyone.

No one should _______ an establishment showing and/or acknowledging signs of COVID-19.

Cleanliness and Sanitization

Self-Quiz Answers

General Best Practices

High touch areas and departed guest chairs and tables should be regularly disinfected and sanitized.

Practice frequent handwashing and hand sanitizing especially between contact with customers and customer items.

Hand sanitizer should be available for everyone.

No one should enter an establishment showing and/or acknowledging signs of COVID-19.

Inform your customers of your COVID policies and procedures in advance, if

possible.

General Best Practices:Customer Interaction

Employees must wear proper PPE (cloth face

coverings or a face shield) and customers must wear

face masks or shields when waiting for their table or going to the restroom.

Guests do not have to wear face coverings while

seated at a table.

General Best Practices:Customer Interaction

Keeping social distancing best practices in mind, reservations should be made in advance, online or

via call ahead, when available.Once customers have arrived, notify guests that their

table is ready by calling, using a text alert, or intercom system.

General Best Practices:Customer Interaction

Guests should not come to the restaurant if they have a fever or cough.

Guests should maintain 6 feet physical distance whenever possible and wear cloth face coverings when waiting for their table and going to the bathroom, or when social

distancing is difficult.

Only one member of a party may wait inside in the waiting area.

Guests do not need to wear face coverings when seated at the table.

Guests should supervise children so that they remain seated with their party. There will not be any play areas or shared toys.

We can only accommodate parties of 8 or less

Place signage at entrances and throughout the establishment alerting customers to COVID policies.

Signs should include the following information:

General Best Practices:Customer Interaction

Per guidance from ServSafe, a proper de-escalation process includes the following steps:

Stop what you’re doing and focus on the problem.

Look for indicators that the problem may be about to escalate.

Listen to the situation as actively as possible.

Practice empathy by asking yourself, “How can I defuse the situation?”.

Identify the designated manager/proprietor to handle the situation from this point on.

General Best Practices:Customer Interaction

Customer Interaction

Self-Quiz 1

General Best Practices

Inform your customers of your ________ policies and procedures in advance, if possible.

Employees must wear proper PPE (______ or _________) and customers must wear face masks when waiting for their table or going to the restroom.

Guests do not have to wear face coverings while seated ______.

Once customers have arrived, notify guests that their table is ready by _________, using a _________, or __________ system.

Customer Interaction

Self-Quiz 1Answers

General Best Practices

Inform your customers of your COVID policies and procedures in advance, if possible.

Employees must wear proper PPE (cloth face coverings or a face shield) and customers must wear face masks when waiting for their table or going to the restroom.

Guests do not have to wear face coverings while seated at a table.

Once customers have arrived, notify guests that their table is ready by calling, using a text alert, or intercom system.

Customer Interaction

Self-Quiz 2

Place signage at entrances and throughout the establishment alerting customers to COVID policies. Signs should include the following information:General

Best Practices

Guests should not come to the restaurant if they have a ___ or _________.

Guests should maintain _________ physical distance whenever possible and wear __________ when waiting for their table and going to the bathroom, or when ___________________ is difficult.

Only __________ of a party may wait inside in the waiting area.

Guests do not need to wear face coverings when ______________.

Guests should ______________ so that they remain seated with their party. There will not be any _________ or shared toys.

We can only accommodate parties of __________.

Place signage at entrances and throughout the establishment alerting customers to COVID policies. Signs should include the following information:

Customer Interaction

Self-Quiz 2Answers

General Best Practices

Guests should not come to the restaurant if they have a fever or cough.

Guests should maintain 6 feet physical distance whenever possible and wear cloth face coverings when waiting for their table and going to the bathroom or when social distancing is difficult.

Only one member of a party may wait inside in the waiting area.

Guests do not need to wear face coverings when seated at the table.

Guests should supervise children so that they remain seated with their party. There will not be any play areas or shared toys.

We can only accommodate parties of 8 or less

Per guidance from ServSafe, a proper de-escalation process includes the following steps:

1. _______ what you’re doing ________ on the problem.

2. Look for ________ that the problem may be about to _________.

3. Listen to the situation as ______________.4. Practice empathy by asking yourself,

“________________________”.5. Identify the designated ________________

to handle the situation from this point on.

Customer Interaction

Self-Quiz 3

General Best Practices

Per guidance from ServSafe, a proper de-escalation process includes the following steps:

1. Stop what you’re doing and focus on the problem.

2. Look for indicators that the problem may be about to escalate.

3. Listen to the situation as actively as possible.4. Practice empathy by asking yourself, “How

can I defuse the situation?”.5. Identify the designated manager/proprietor to

handle the situation from this point on.

Customer Interaction

Self-Quiz 3Answers

General Best Practices

Stay 6 feet apart whenever practical. Minimize the number of trips to your

guests’ table and limit the time that your employees spend tableside.

General Best Practices:

Food and Beverage Delivery

Single-use items should be utilized whenever possible.

General Best Practices:

Food and Beverage Delivery

Food and Beverage Delivery

Self-Quiz

General Best Practices

Stay ______ feet apart whenever practical.

Minimize the number of trips to your guests’ _____ and limit the time that your employees spend _______.

_______ items should be utilized whenever possible.

Food and Beverage Delivery

Self-Quiz Answers

General Best Practices

Stay 6 feet apart whenever practical.

Minimize the number of trips to your guests’ table and limit the time that your employees spend table-side.

Single-use items should be utilized whenever possible.

Congratulations!You made it to the end of the session for food service general best practices.

Your next step is to start learning about

physical considerations.

Click on the link for "Physical

Considerations" on the same web page

you found this information.