Prevention Guidelines for Establishments with Self-Service Food
No self-served unpackaged food (hot dog rollers, nacho bars, bulk bin items, salad bars, etc) are allowed.
Pre-packaged food in hot or cold holding units that is accessible to the public for self-dispensing is allowed.
Employees handling food must follow all food safety guidance (View PDF Document) established by the Kansas Department of Agriculture.
No self-serve coffee pots; coffee must be poured by the food-handling employee and new cups must be used every time (no reuse of cups and no cups brought from home).
Self-serve fountain drink stations and self-dispensing beverage machines are not allowed; drinks must be dispensed by the food-handling employee and new cups must be used every time (no reuse of cups and no cups brought from home).
Condiments normally found in a self-service bar must be packaged by employees and given to patrons with food (salsa, onions, salad dressings, hot dog/hamburger fixings, etc).
Individual unwrapped utensils shall not be available to the public. Employees will furnish utensils with food.
Communal utensils (ladles, knives, etc) are not allowed.
Lids and straws, including individually wrapped straws, should not be self-serve; they should be handed out by the food employee.
Managers shall ensure daily, and at the beginning of each shift, that no employee who presents with any symptom of illness consistent with COVID-19 be permitted to work. Symptoms of COVID-19 typically include a measured fever of 100 (F) or higher and lower respiratory symptoms including coughing or shortness of breath. Other symptoms include malaise, sudden loss of smell or taste and diarrhea.
Touchless payments should be encouraged where possible. Cash transactions should be avoided where possible.
If an employee must handle credit/debit cards or cash, the employee should frequently wash their hands with soap and water or disinfect using an alcohol-based hand sanitizer (at least 60% alcohol).
Employees handling payments may not participate in food preparation, handling or delivery until they have washed their hands.
Surfaces that are open to patrons (i.e. countertops, door handles, etc) shall be cleaned and sanitized every 30 minutes. Use an EPA registered product approved for disinfection against SARS-CoV-2, (View List / Recommendations) the virus that causes COVID-19 disease . Use each product according to the manufacturer instructions.
Line management should be enforced (distance between patrons must be 6 feet, use floor markings if necessary).
Mitchell County Kansas Emergency Management David Dohe - Director