Food establishments (such as retail and wholesale grocery stores, but not to include food processing plants or wholesale sandwich and salad manufacturers) shall implement the industry-specific guidelines below.
Limiting the number of patrons inside the store to 50% of fire capacity occupancy or eight (8) patrons per 1,000 square feet;
Encouraging patrons to use hand sanitizer upon entering;
Encouraging non-cash payments when possible;
Sanitizing entrance and exit doors at least three times per day;
Encouraging workers to report any safety and health concerns to the employer;
Installing protective screens or other mitigation measures where worker-patron interactions are likely; and
Providing additional hand sanitizer within the business.
Food establishments (such as retail and wholesale grocery stores, but not to include food processing plants or wholesale sandwich and salad manufacturers) shall in addition to the 7 measures identified above for retail businesses, implement additional measures, which may also include, but shall not be limited to the following, which shall be implemented to the maximum extent practicable:
Scheduling specific hours of operation for vulnerable populations to shop without other patrons;
Reducing store hours to allow for increased cleaning and sanitation while the store is closed;
Enacting policies and procedures to encourage Social Distancing for patrons and employees. Measures may include: • Protective Plexiglass screens at service counters and at cash registers; • Decals on the floor or aisles with messaging on Social Distancing; • Signs throughout the store giving visuals on Social Distancing; • Limited occupancy if store becomes too crowded; and • Use of one-way aisles
Providing Personal Protective Equipment as available and appropriate to the function and location of the worker within the business location;
Encouraging patrons to wear face coverings;
Utilizing in-store messaging to educate and remind patrons and employees on recommended hygiene and Social Distancing;
Discontinuing sampling or cooking stations;
Closing self-serve salad bars and buffets;
Adding additional staff to specifically oversee increased sanitation of grocery carts, and other high-touch areas such as door handles, point of sales equipment, conveyor belts, and other surfaces;
Checking restrooms regularly, cleaning and sanitizing based on frequency of use, and ensuring adequate supply of soap and paper towels at all times;
Allowing time for frequent hand washing for employees, including cashiers, that interact directly with patrons;
Increasing or add hand sanitizing stations around stores for patrons and employees; and
Procuring options with third-party cleaning companies to assist with the increased cleaning demands as needed.