Building Immune Systems in Restaurants

Conclusion: Applications for Restaurants

Infection control is about controlling risk. It includes a multi-level systems approach, with consideration to complex variations in transmission, people, the environment they interact with and purposeful redundancy. SARS-CoV-2 has four known paths of transmission. We must take adequate steps to reduce the risk of transmission through purposeful and meaningful measures for each path. Some measures we take will positively affect each path. For example, if measures are taken to not allow infected individuals to enter

the property the risks for all paths are reduced. These may include: • Staff Survey and Temperature Check • Guest Temperature Check Our team of experts has identified a plan to strategically reduce the risk of transmission in restaurant environments. This plan is detailed below.

Path One (Large Droplets)

Path Two (Surfaces)

PRIORITY • Separation (e.g., glass partitions between dining booths) • Social distancing • Protection of nose and mouth (e.g., staff face mask)

PRIORITY • Protection of nose and mouth (e.g., staff face mask) • Personal hygiene and frequent handwashing • Electrostatic Spray Applied Disinfectant to all surfaces • Frequent sanitation of high touch surfaces • Employee to wear gloves at touchpoint activities

• Contactless payment systems • Contactless public facilities • Separate “cash” payment station

ADDITIONAL SYSTEM MEASURES • Ionization in the HVAC System • Localized Unoccupied UVC treatment on high contact surfaces • Portable UVC wand surface treatment

Building Immune Systems in Restaurants | July 2020