Coronavirus (COVID-19 or CoV) is a large family of viruses that cause illness ranging from the common cold to more severe diseases such as Middle East Respiratory Syndrome (MERS-CoV) and Severe Acute Respiratory Syndrome (SARS-CoV). A novel coronavirus (nCoV) is a new strain that has not been previously identified in humans. Common signs of infection include respiratory symptoms, fever, cough, shortness of breath and breathing difficulties. In more severe cases, infections can cause pneumonia, severe acute respiratory syndrome, kidney failure and even death.
Coronavirus (COVID-19) continues to spread across the globe, experts have already started planning and prepare good food safety practices to reduce risk. We all know that Restaurants, Hotels and Bars are the places where a large group of people gather together to eat, drink and talk in close places. Though it is not safe, as this kind of mingling might repel customers and workers as the coronavirus continues to spread. People in India love to eat outside food and being a Restaurant or Bar owner it’s your duty to keep your customers safe.
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Managers must keep a check and send home all the employees that come in with symptoms of respiratory illness and separate them immediately from other coworkers according to the public health experts. But remember not to disclose to other staff about staff member’s health as it is recommended to protect the privacy of workers as well.
You can even arrange some training for your workers to train them in best practices of respiratory hygiene, proper method & frequency of washing hands as well as identification of correlated indications.
Early researches and evidence suggest that the COVID-19 virus can survive for several days at room temperature. It is recommended to use regular household cleaners, as well as you can also use a simple bleach solution (½ cup bleach to 1 gallon of water), are effectively preventing the spread of COVID-19 and other viruses as well.
Cleaning and Sanitizing
Read More about the WHO’s recommendations on best practices.
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