WASHINGTON – Responding to the prediction by medical experts of a return of the H1N1 virus (swine flu) this fall, the National Restaurant Association together with the U.S. Centers for Disease Control and Prevention and Ecolab are recommending steps that foodservice operators can implement to help control the spread of the virus, Nation’s Restaurant News reports.
Among the recommendations:
- Base all prevention and response strategies on information from state and local health officials, and communicate your plans to employees.
- Encourage your employees to be vaccinated against the flu.
- Keep workers exhibiting flu-like systems to remain homebound for at least 24 hours after the fever has passed. Expect workers in such situations to be out for three to five days, and implement sick policies that are flexible, not punitive.
- Remind employees to cover their mouth and nose when they cough or sneeze. Provide tissues for both employees and customers.
- Advise employees to wash their hands regularly.
- Cross-train personnel in critical areas in the event that key employees are sick.
- Increase cleaning and disinfection frequencies.
- Depending on the severity of the outbreak, consider closing public gathering areas like condiment dispensers and buffets.