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Best Practices for Re-Opening Retail Food Establishments During the COVID-19 Pandemic

We encourage retail food establishments and their employees to follow these best practices and refer to the CHECKLIST – Best Practices for Re-Opening Retail Food Establishments During the COVID-19 Pandemic for more details. Work closely with State and local regulatory/health authorities where the business is located to ensure all requirements are met.


    • Clean and disinfect high-touch surfaces and common use areas more frequently, such as door knobs and handles, display cases, check-out counter, order kiosks, grocery cart handles, restrooms, and waiting areas. Clean and sanitize equipment like ice machines and ice bins.
    • Prepare and use sanitizers and disinfectants according to label instructions.
    • Avoid high-touch containers and items like ketchup bottles, utensils, salt/pepper
      shakers, and reusable menus by using single service items, when possible.

    • Restrict the number of workers, customers and visitors in sit-in dining areas, bars and in shared spaces like kitchens, break rooms, waiting areas, and offices to maintain at least a 6-foot distance between people.
    • Increase spacing for customers and increase utensil disinfection and cleaning frequency at self-service stations/buffets.
    • Minimize contact at check-out and pay stations. Mark 6-foot distances with floor tape and temporarily move workstations to create more distance, consider installing partitions, if feasible.

    • Maintain food time and temperature controls.
    • Initiate “no touch” deliveries and payments.
    • ZONE Designate pick-up zones.

    • Ensure premises are operational and in good working order.
    • Clean, disinfect, and sanitize throughout the facility before re-opening.
    • Monitor for pests.