Procedures should be developed for when employees (which includes owners, managers and contractors), delivery and maintenance personnel enter the establishment to prevent contamination of the kitchen, equipment/utensils and food. It is recommended that they wear a facemask or face covering before entering the building and wash their hands immediately. If a handwashing sink is not accessible at the entry point, hand sanitizing gel (with an alcohol content of 60-95% alcohol is recommended) or wipes should be available. You may also want to stagger employee departure and arrival times to prevent close contact in the narrow space.
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