The overall COVID-19 control measures varied greatly in communities during the study period, the group said, adding that the report didn’t specify if diners chose to eat inside or outside the establishment. The group also emphasized that pickup and delivery remain very low-risk options to get food from bars, taverns and restaurants.
Health and patient safety coverage at USA TODAY is made possible in part by a grant from the Massimo Foundation for Ethics, Innovation and Competition in Healthcare. As restaurants and bars resume and continue operations in some areas of the United States, CDC offers the following considerations for ways in which operators can reduce risk for employees, customers, and communities and slow the spread of COVID-19.
Masks may reduce the risk of COVID-19 spread when they are consistently used by customers and employees, especially when social distancing measures are difficult to maintain. Higher Risk: On-site dining with indoor seating capacity reduced to allow tables to be spaced at least 6 feet apart.
When people with COVID-19 cough, sneeze, sing, talk, or breathe, they produce respiratory droplets. Infections occur mainly through exposure to respiratory droplets when a person is in close contact with someone who has COVID-19.
Available data indicate that it is much more common for the virus that causes COVID-19 to spread through close contact with a person who has COVID-19 than through airborne transmission. Fortunately, there are a number of actions operators of restaurants and bar scan take to help lower the risk of COVID-19 exposure and spread.
Restaurants and bars may implement several strategies that reduce the spread of COVID-19 among employees and customers. Masks are currently recommended for employees and for customers as much as possible when not eating or drinking and when social distancing measures are difficult to maintain.
Employees should wash their hands with soap and water for at least 20 seconds after touching masks on their faces. Hand Hygiene and Respiratory Etiquette Require frequent employee handwashing (e.g. before, during, and after preparing food; after touching garbage) with soap and water for at least 20 seconds and increase monitoring to ensure adherence.
Ensure gloves are worn by employees when they are completing these activities: Removing garbage bags or handling and disposing of trash Handling used or dirty food service items Cleaning and disinfecting surfaces; read and follow the directions on the label to ensure safe and effective use of disinfectant. Encourage employees to cover coughs and sneezes with a tissue (or use the inside of their elbow).
Used tissues should be thrown in the trash and hands washed immediately with soap and water for at least 20 seconds. Employees should avoid touching their eyes, nose, and mouth with gloved or unwashed hands.
Signs and Messages Post signs in highly visible locations (e.g., at entrances, in restrooms) that promote everyday protective measures PDF icon for both employees and customers and describe how to stop the spread PDF icon of germs such as by properly wearing a mask PDF icon and properly washing hands. Include messages (for example, videos) about behaviors that prevent spread of COVID-19 when communicating with vendors, staff, and customers (such as on business websites, in emails, and on social media accounts).
Communicate the prevention steps the restaurant or bar is taking and any changes in protocols on business websites, in emails, and on social media accounts. Restaurants and bars may implement several strategies to maintain healthy environments.
Clean shared objects (e.g., payment terminals, tables, countertops/ bars, receipt trays, condiment holders) between each use. Use products that meet EPA disinfection criteria external icon and that are appropriate for the surface.
Ensure safe and correct use and storage of disinfectants to avoid food contamination and harm to employees and other individuals. Limit any sharing of food, tools, equipment, or supplies by staff members.
Avoid using or sharing items that are reusable, such as menus, condiments, and any other food containers. Use disposable food service items (e.g., utensils, dishes, napkins, tablecloths).
Change and launder linen items (e.g., napkins and tablecloths) after each customer or party’s use. Employees should wash their hands after removing their gloves or after handling used food service items.
Ventilation As noted above, available data indicate that it is much more common for the virus that causes COVID-19 to spread through close contact with a person who has COVID-19 than through airborne transmission. In general, being outdoors and in spaces with good ventilation reduces the risk of exposure to the virus that causes COVID-19.
This may include some or all of the following activities: Increase total airflow supply to occupied spaces, whenever feasible. Increase outdoor air ventilation, using caution in highly polluted areas.
With a lower occupancy level in the building, this increases the effective dilution ventilation per person. Disable demand-controlled ventilation (CV) controls that reduce air supply based on occupancy or temperature during occupied hours.
Open minimum outdoor air dampers to reduce or eliminate HVAC recirculation, if practical. Improve central air filtration to MERV-13 or to as high as possible without significantly diminishing design airflow.
Consider running the HVAC system at maximum outside airflow for 2 hours before and after occupied times. Inform customers of food pickup and dining protocols on the business’s website and on posted signs.
Discourage crowded waiting areas by using phone app, text technology, or signs to alert patrons when their table is ready. This limits the use of shared serving utensils, handles, buttons, or touchscreens and helps customers to stay seated and at least 6 feet apart from people who do not live in their household.
Barriers can be useful in restaurant kitchens and at cash registers, host stands, or food pickup areas where maintaining physical distance of at least 6 feet is difficult. Provide physical guides, such as tape on floors or sidewalks and signage, to ensure that individuals remain at least 6 feet apart.
Restaurants and bars may consider implementing several strategies to maintain healthy operations. Protections for Employees at Higher Risk for Severe Illness from COVID-19 Regulatory Awareness Be aware of local or state policies and recommendations related to group gatherings to determine if events can be held.
Communication Systems Put systems in place for: Consistent with applicable law and privacy policies, having staff self-report to the establishment’s point of contact if they have symptoms of COVID-19, a positive test for COVID-19, or were exposed to someone with COVID-19 within the last 14 days in accordance with health information sharing regulations for COVID-19 external icon (e.g. see “Notify Health Officials and Close Contacts” in the Preparing for When Someone Gets Sick section below), and other applicable privacy and confidentiality laws and regulations. Leave policies should be flexible and not punish people for taking time off and should allow sick employees to stay home and away from co-workers.
Leave policies should also account for employees who need to stay home with their children if there are school or childcare closures, or to care for sick family members. CDC’s criteria to discontinue home isolation can inform these policies.
Support Coping and Resilience Promote employees eating healthy, exercising, getting sleep, and finding time to unwind. Immediately separate employees or customers with COVID-19 symptoms (i.e., fever, cough, shortness of breath).
Managing High Potassium While on Dialysis From the WebMD ArchivesThey're everywhere! Truth be told, a nicely balanced bar can certainly come in handy.
I personally keep some around for these situations, which a family of four (or any other number) is bound to find itself in occasionally: There's no time for breakfast, and we have to grab something to eat later as we fly out the door.
We are stuck somewhere (an all-day soccer tournament, work conference, etc.) We are driving around, for work or family reasons, with no time or opportunity to stop for a snack or meal to tide us over.
Slimmest Meal Options bars, for example, have 8 grams of protein per bar, but that protein comes at a price: Each bar of Milk Chocolate Peanut also contains 3 grams of saturated fat and 44% calories from sugar. And if a bar tastes pretty good, it's likely to have at least 12 grams of sugars per serving.
I try to make sure my own breakfast and snack choices contain 5 grams of fiber. Fiber helps our bodies in many ways, but in a bar, it will slow digestion and make the energy from the bar last longer.
I also try to make sure my breakfast and snack choices contain 5 grams of protein. This helps balance the carbohydrates, so the bar seems more satisfying and the energy lasts longer.
One of the bars my daughters really like (Nature's Choice Multigrain Raspberry) has 13 grams of sugar Which, at 120 calories a bar, comes out to 43% calories from sugar. I like to calculate the percentage of calories from sugar because different brands of bars differ dramatically in size and calories.
Putting sugar into a percentage gives you a way to compare them fairly. You definitely want some fat in the bar, so that it has a more satisfying taste, texture, and helps slow digestion a bit.
I was able to find some bars with 3 or more grams of fiber, 5 or more grams of protein, lower amounts of fat, and no saturated fat. Cliff bars score really well on protein and fiber content.
They tend to be pretty low in saturated fat (1.5 grams of saturated fat or less per bar) but their percentage of calories from sugar ranges from 26% to 47%, depending on the flavor. These bars tend to have 7 grams of protein and 4 grams of fiber per bar, and their percentage of calories from sugar hovers around 30%.
But the sugar and saturated fat are high -- around 47% calories from sugar and 3 grams of saturated fat per bar. Luna bars score great for protein and sugar, but their fiber doesn't get to the 3-grams-or-more level.
But the percentage of calories from sugar ranges from 34 to 38%, depending on the flavor. (Journal as 1 cereal bar + 1 teaspoon peanut butter).