Establish policies and practices for social distancing: Remind employees that people may be able to spread COVID-19 even if they do not show symptoms. Consider all close interactions (within 6 feet) with employees, clients, and others as a potential source of exposure. Discourage handshaking, hugs, and fist bumps.
BARS & RESTAURANTS
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. Restaurants and bars can determine, in collaboration with state, local, territorial, or tribal health officials, whether and how to implement these considerations, making adjustments to meet the needs and circumstances of the local community. Implementation should be guided by what is feasible, acceptable, and tailored to the needs of each community. These considerations are meant to supplement—not replace—any state, local, territorial, or tribal health and safety laws, rules, and regulations with which businesses must comply.
Guidance for customers on reducing the risk of spreading COVID-19 when dining at a restaurant can be found here.
Guiding Principles to Keep in Mind
The more an individual interacts with others, and the longer that interaction, the higher the risk of COVID-19 spread. 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. The risk of COVID-19 spread increases in a restaurant or bar setting as interactions within 6 feet of others increase, as described below. Masks may reduce the risk of COVID-19 spread when worn in any of these risk scenarios.
Lowest Risk: Food service limited to drive-through, delivery, take-out, and curb-side pick up.
More Risk: Drive-through, delivery, take-out, and curb-side pick up emphasized. On-site dining limited to outdoor seating. Seating capacity reduced to allow tables to be spaced at least 6 feet apart.
Higher Risk: On-site dining with indoor seating capacity reduced to allow tables to be spaced at least 6 feet apart. And/or on-site dining with outdoor seating, but tables not spaced at least six feet apart.
Highest Risk: On-site dining with indoor seating. Seating capacity not reduced and tables not spaced at least 6 feet apart.
COVID-19 is mostly spread when people are physically near (within 6 feet) a person with COVID-19 or have direct contact with that person. 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.
There is evidence that under certain conditions, people with COVID-19 seem to have infected others who were more than 6 feet away. This is called airborne transmission. These transmissions occurred within enclosed spaces that had inadequate ventilation. 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.
Respiratory droplets can also land on surfaces and objects. It is possible that a person could get COVID-19 by touching a surface or object that has the virus on it and then touching their own mouth, nose, or eyes. Spread from touching surfaces is not thought to be a common way that COVID-19 spreads.
Fortunately, there are a number of actions operators of restaurants and bars can take to help lower the risk of COVID-19 exposure and spread. Personal prevention practices (such as handwashing, staying home when sick, and wearing masks) and workplace prevention practices, like environmental cleaning and disinfection, are important principles of preventing the spread of COVID-19.
Promoting Behaviors that Reduce Spread
Restaurants and bars may implement several strategies that reduce the spread of COVID-19 among employees and customers.
Staying Home when Appropriate
Educate employees about when they should stay home and when they can return to work.
Actively encourage employees who are sick or have recently had a close contact with a person with COVID-19 to stay home. Develop policies that encourage sick employees to stay at home (for example, sick leave) without fear of reprisal, and ensure employees are aware of these policies. See the Maintaining Healthy Operations section below for suggestions.
Employees should stay home if they have tested positive for or are showing COVID-19 symptoms.
Employees who have recently had a close contact with a person with COVID-19 should also stay home and monitor their health.
CDC’s criteria can help inform when employees may return to work:
Masks
CDC recommends masks to reduce the risk of COVID-19 spread. 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. These masks (sometimes called cloth masks) are meant to protect other people in case the wearer is infected. They are not appropriate substitutes for masks used by workers for personal protective equipment (PPE) such as surgical masks or respirators. (More information on masks used for PPE can be found here.)Consider requiring the use of masks among all staff. Masks are most essential in times when physical distancing is difficult. Information should be provided to staff on proper use, removal, and washing of masks.
Note: Masks should not be placed on:
Babies and children younger than 2 years old
Anyone who has trouble breathing or is unconscious
Anyone who is incapacitated or otherwise unable to remove the mask without assistance
Employees should avoid touching their masks once they are on their faces. 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.
Employees should always wash their hands with soap and water for at least 20 seconds after removing gloves.
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.
If soap and water are not readily available for handwashing, use hand sanitizer that contains at least 60% alcohol.
Employees should avoid touching their eyes, nose, and mouth with gloved or unwashed hands.
Adequate Supplies
Ensure adequate supplies to support healthy hygiene Supplies include soap, hand sanitizer containing at least 60% alcohol (placed on every table, if supplies allow), paper towels, tissues, disinfectant wipes, masks (as feasible), and no-touch/foot pedal trash cans.
Signs and Messages
Post signs in highly visible locations (e.g., at entrances, in restrooms) that promote everyday protective measurespdf icon for both employees and customers and describe how to stop the spreadpdf icon of germs such as by properly wearing a maskpdf 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.
Find free CDC print and digital resources at the bars and restaurant page, as well as on CDC’s communications resources main page.
Maintaining Healthy Environments
Restaurants and bars may implement several strategies to maintain healthy environments.
Cleaning and Disinfection
Clean and disinfect frequently touched surfaces (e.g., door handles, cash registers, workstations, sink handles, bathroom stalls) at least daily, and as much as possible. Clean shared objects (e.g., payment terminals, tables, countertops/bars, receipt trays, condiment holders) between each use.
Continue to follow all required safety laws, regulations, and rules.
Use products that meet EPA disinfection criteriaexternal icon and that are appropriate for the surface. Allow the disinfectant to remain on the surface for the contact time recommended by the manufacturer. Always read and follow the directions on the label to ensure safe and effective use.
When cleaning and disinfecting, wear gloves appropriate for the disinfectant being used. Additional personal protective equipment may also be needed.
Establish a disinfection routine and train staff on proper cleaning timing and procedures to ensure safe and correct application of disinfectants.
Wash, rinse, and sanitize used or dirty food contact surfaces with an EPA-approved food contact surface sanitizer. If a food-contact surface must be disinfected for a specific reason, such as a blood or bodily fluid cleanup or deep clean in the event of likely contamination with SARS-CoV-2, use the following procedure: wash, rinse, disinfect according to the label instructions with a product approved for food contact surfaces, rinse, then sanitize with a food-contact surface sanitizer.
Ensure that cleaning or disinfecting product residues are not left on table surfaces. Residues could cause allergic reactions or cause someone to ingest the chemicals.
Develop a schedule for increased routine cleaning and disinfection.
Ensure safe and correct use and storage of disinfectants to avoid food contamination and harm to employees and other individuals. This includes storing products securely away from children.
Use gloves when removing garbage bags or handling and disposing of trash. Wash hands after removing gloves.
Shared Objects
Discourage sharing of items that are difficult to clean, sanitize, or disinfect.
Limit any sharing of food, tools, equipment, or supplies by staff members.
Ensure adequate supplies to minimize sharing of high-touch materials (e.g., serving spoons) to the extent possible; otherwise, limit use of supplies and equipment by one group of workers at a time and clean and disinfect between use.
Avoid using or sharing items that are reusable, such as menus, condiments, and any other food containers. Instead, use disposable or digital menus (menus viewed on cellphones), single serving condiments, and no-touch trash cans and doors.
Use touchless payment options as much as possible, if available. Ask customers and employees to exchange cash or card payments by placing on a receipt tray or on the counter rather than by hand to avoid direct hand to hand contact. Clean and disinfect frequently touched surfaces such as counters, or hard surfaces between use. If pens are needed for some purposes, disinfect between uses and/or encourage customers to use their own pens.
Use disposable food service items (e.g., utensils, dishes, napkins, tablecloths). If disposable items are not feasible or desirable, ensure that used or dirty non-disposable food service items are handled with gloves and washed, rinsed, and sanitized to meet food safety requirements. 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.
Avoid use of food and beverage utensils and containers brought in by customers.
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. There is evidence that under certain conditions, people with COVID-19 seem to have infected others who were more than 6 feet away. This is called airborne transmission. These transmissions occurred in indoor spaces with inadequate ventilation. In general, being outdoors and in spaces with good ventilation reduces the risk of exposure to the virus that causes COVID-19.Ensure that ventilation systems operate properly and increase circulation of outdoor air as much as possible, for example by opening windows and doors and prioritizing outdoor seating. Do not open windows and doors if doing so poses a safety or health risk to customers or employees (e.g., risk of falling or triggering asthma symptoms).
Consider improving the engineering controls using the building ventilation system. Consult with experienced heating, ventilating, and air-conditioning (HVAC) professionals when considering changes to HVAC systems and equipment. 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 (DCV) 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. In mild weather, this will not affect thermal comfort or humidity. However, this may be difficult to do in cold, hot, or humid weather.
Improve central air filtration to MERV-13 or to as high as possible without significantly diminishing design airflow.
Inspect filter housing and racks to ensure appropriate filter fit and check for ways to minimize filter bypass.
Check filters to ensure they are within service life and appropriately installed.
Consider running the HVAC system at maximum outside airflow for 2 hours before and after occupied times.
Additional guidance can be found in Ventilation in Buildings and ASHRAE Standard 62.1, Ventilation for Acceptable Indoor Air Qualityexternal icon.
Water Systems
To minimize the risk of Legionnaires’ disease and other diseases associated with water, take steps to ensure that all water systems and features (e.g., sink faucets, decorative fountains, drinking fountains) are safe to use if there has been prolonged facility shutdown.
Modified Layouts and Procedures
Change restaurant and bar layouts to ensure that all customer parties remain at least 6 feet apart (e.g., removing tables/stools/chairs, marking tables/stools/chairs that are not for use).
Limit seating capacity to allow for social distancing.
Offer drive-through, curbside take out, or delivery options as applicable. Prioritize outdoor seating as much as possible.
Ask customers to wait in their cars or away from the establishment while waiting to pick up food or when waiting to be seated. 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. Avoid using “buzzers” or other shared objects.
Consider options for dine-in customers to order ahead of time to limit the amount of time spent in the establishment.
Avoid offering any self-serve food or drink options, such as buffets, salad bars, and drink stations. 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.
Physical Barriers and Guides
Install physical barriers, such as sneeze guards and partitions, particularly in areas where it is difficult for individuals to remain at least 6 feet apart. 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. Consider providing these guides where lines form, in the kitchen, and at the bar.
Communal Spaces
Close shared spaces such as break rooms, if possible; otherwise stagger use, require mask use, and clean and disinfect between use.
Consistent with applicable law, develop policies to protect the privacy of persons at higher risk for severe illness in accordance with applicable privacy and confidentiality laws and regulations.
Maintaining Healthy Operations
Restaurants and bars may consider implementing several strategies to maintain healthy operations.
Protections for Employees at Higher Risk for Severe Illness from COVID-19
Offer options for employees at higher risk for severe illness (including older adults and people of all ages with certain underlying medical conditions) that limits their exposure risk (e.g., modified job responsibilities such as managing inventory rather than working as a cashier, or managing administrative needs through telework).
Consistent with applicable law, develop policies to protect the privacy of persons at in accordance with applicable privacy and confidentiality laws and regulations.
Regulatory Awareness
Be aware of local or state policies and recommendations related to group gatherings to determine if events can be held.
Staggered or Rotated Shifts and Sittings
Rotate or stagger shifts to limit the number of employees in the restaurant or bar at the same time.
Stagger and limit dining times to minimize the number of customers in the establishment.
When possible, use flexible worksites (e.g., telework) and flexible work hours (e.g., staggered shifts) to help establish policies and practices for social distancing (maintaining distance of approximately 6 feet) between employees and others, especially if social distancing is recommended by state and local health authorities.
Gatherings
Avoid group events, gatherings, or meetings where social distancing of at least 6 feet between people who do not live in the same household cannot be maintained. See the Modified Layouts and Procedures section above for suggestions on social distancing.
Travel and Transit
Encourage employees to use transportation options that minimize close contact with others (e.g., walking or biking, driving or riding by car—alone or with household members only).
For employees who commute to work using public transportation or ride sharing:
Ask employees to follow the CDC guidance on how to protect yourself when using transportation and to wear masks on public transportation.
Ask them to wash their hands as soon as possible after their trip.
Consider allowing employees to shift their hours so they can commute during less busy times.
Designated COVID-19 Point of Contact
Designate a staff person for each shift to be responsible for responding to COVID-19 concerns. All staff members should know who this person is and how to contact them.
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-19external 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.
Notifying staff, customers, and the public of business closures, and restrictions in place to limit COVID-19 exposure (e.g., limited hours of operation).
Leave (Time Off) Policies
Implement flexible sick leave policies and practices that enable employees to stay home when they are sick, have been exposed, or are caring for someone who is sick.
Examine and revise policies for leave, telework, and employee compensation.
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.
Develop policies for return-to-work after COVID-19 illness. CDC’s criteria to discontinue home isolation can inform these policies.
Back-Up Staffing Plan
Monitor absenteeism of employees, cross-train staff, and create a roster of trained back-up staff.
Staff Training
Train all employees in safety actions.
Conduct training virtually, or ensure that social distancing is maintained during training.
Recognize Signs and Symptoms
Conduct daily health checks (e.g., temperature screening and/or symptom checking) of staff safely and respectfully, and in accordance with any applicable privacy laws and regulations.
Consider using examples of screening methods in CDC’s General Business FAQs as a guide.
Support Coping and Resilience
Promote employees eating healthy, exercising, getting sleep, and finding time to unwind.
Encourage employees to talk with people they trust about their concerns and how they are feeling.
Consider posting signs for the national distress hotline: call or text 1-800-985-5990.
Preparing for Sick Employees
Restaurants and bars may implement several strategies to prepare for when someone gets sick.
Advise Sick Employees of Home Isolation Criteria
Communicate to sick employees that they should not return to work until they have met CDC’s criteria to discontinue home isolation.
Isolate and Transport Those Who Are Sick
Make sure that employees know they should not come to work if they are sick, and they should notify their manager or other designated COVID-19 point of contact if they become sick with COVID-19 symptoms, test positive for COVID-19, or have been exposed to someone with COVID-19 or have been exposed to someone with COVID-19 symptoms or a confirmed or suspected case.
Immediately separate employees or customers with COVID-19 symptoms (i.e., fever, cough, shortness of breath). Individuals who are sick should go home or to a healthcare facility, depending on how severe their symptoms are, and follow CDC guidance for caring for oneself and others who are sick.
Clean and Disinfect
Close off areas used by a sick person and do not use these areas until after cleaning and disinfecting them.
Wait at least 24 hours before cleaning and disinfecting. If 24 hours is not feasible, wait as long as possible. Ensure safe and correct use and storage of cleaning and disinfection productsexternal icon, including storing them securely away from children.
Notify Health Officials and Close Contacts
In accordance with state, territorial, tribal, or local laws, restaurant and bar operators should notify the health officials in their jurisdiction and staff immediately of any case of COVID-19 among employees, while maintaining confidentiality in accordance with the Americans with Disabilities Act (ADA)external icon.
Advise those who have had close contact with a person diagnosed with COVID-19 to stay home and self-monitor for symptoms, and follow CDC guidance if symptoms develop. Critical infrastructure workers may refer to CDC Guidance for Critical Infrastructure Workers, if applicable.
Consider collaborating with health officials in your jurisdiction to determine whether and how to implement employee COVID-19 testing strategies and which one(s) would be most appropriate for your circumstances.
COVID-19 WORKPLACE HEALTH & SAFETY
Educate Employees and Supervisors about Steps They Can Take to Protect Themselves at Work
Create a COVID-19 workplace health and safety plan.
Start by reviewing the CDC Interim Guidance for Businesses and Employers.
Before resuming business operations, check the building to see if it’s ready for occupancy.
Evaluate the building and its mechanical and life safety systems to determine if the building is ready for occupancy. Check for hazards associated with prolonged facility shutdown such as mold growthexternal icon, rodents or pestspdf iconexternal icon, or issues with stagnant water systems, and take appropriate remedial actions.
Ensure that ventilation systems in your facility operate properly. For building heating, ventilation, and air conditioning (HVAC) systems that have been shut down or on setback, review new construction startup guidance provided in ASHRAE Standard 180-2018, Standard Practice for the Inspection and Maintenance of Commercial Building HVAC Systemspdf iconexternal icon.
Increase circulation of outdoor air as much as possible by opening windows and doors if possible, and using fans. Do not open windows and doors if doing so poses a safety or health risk for occupants, including children (e.g., a risk of falling or of breathing outdoor environmental contaminants such as carbon monoxide, molds, or pollens).
To minimize the risk of Legionnaires’ disease and other diseases associated with water, take steps to ensure that all water systems and features (e.g., sink faucets, drinking fountains, decorative fountains) and water-using devices (e.g., ice machines, cooling towers) are safe to use after a prolonged facility shutdown.
Identify where and how workers might be exposed to COVID-19 at work.
Employers are responsible for providing a safe and healthy workplaceexternal icon.
Conduct a thorough hazard assessmentexternal icon of the workplace to identify potential workplace hazards that could increase risks for COVID-19 transmission.
Identify work and common areas where employees could have close contact (within 6 feet) with others — for example, meeting rooms, break rooms, the cafeteria, locker rooms, check-in areas, waiting areas, and routes of entry and exit.
Include all employees in communication plans — for example, management, staff, utility employees, relief employees, janitorial staff, and maintenance staff.
If contractors are employed in the workplace, develop plans to communicate with the contracting company about changes to work processes and requirements for the contractors to prevent transmission of COVID-19.
Develop hazard controls using the hierarchy of controls to reduce transmission among workers. Use a combination of controls noted below.
Engineering controls: Isolate workers from the hazard
Modify or adjust seats, furniture, and workstationspdf iconexternal icon to maintain social distancing of 6 feet between employees, where possible.
Install transparent shields or other physical barriers where possible to separate employees and visitors where social distancing is not an option.
Arrange chairs in reception or other communal seating areas by turning, draping (covering chair with tape or fabric so seats cannot be used), spacing, or removing chairs to maintain social distancing.
Use methods to physically separate employees in all areas of the building, including work areas and other areas such as meeting rooms, break rooms, parking lots, entrance and exit areas, and locker rooms.
Use signs, tape marks, or other visual cues such as decals or colored tape on the floor, placed 6 feet apart, to show where to stand when physical barriers are not possible.
Replace high-touch communal items, such as coffee pots and bulk snacks, with alternatives such as pre-packaged, single-serving items. Encourage staff to bring their own water to minimize use and touching of water fountains or consider installing no-touch activation methods for water fountains.
Consider taking steps to improve ventilation in the building, in consultation with an HVAC professional, based on local environmental conditions (temperature/humidity) and ongoing community transmission in the area:
Increase the percentage of outdoor air, (e.g., using economizer modes of HVAC operations) potentially as high as 100% (first verify compatibility with HVAC system capabilities for both temperature and humidity control as well as compatibility with outdoor/indoor air quality considerations).
Increase total airflow supply to occupied spaces, if possible.
Disable demand-control ventilation (DCV) controls that reduce air supply based on temperature or occupancy.
Consider using natural ventilation (i.e., opening windows if possible and safe to do so) to increase outdoor air dilution of indoor air when environmental conditions and building requirements allow.
Improve central air filtration:
Increase air filtrationexternal icon to as high as possible without significantly diminishing design airflow.
Inspect filter housing and racks to ensure appropriate filter fit and check for ways to minimize filter bypass.
Consider running the HVAC system at maximum outside airflow for 2 hours before and after occupied times, in accordance with industry standardsexternal icon.
Generate clean-to-less-clean air movements pdf iconexternal iconby re-evaluating the positioning of supply and exhaust air diffusers and/or dampers and adjusting zone supply and exhaust flow rates to establish measurable pressure differentials. Have staff work in “clean” ventilation zones that do not include higher-risk areas such as visitor reception or exercise facilities (if open).
Consider using portable high-efficiency particulate air (HEPA) fan/filtration systems to help enhance air cleaningpdf iconexternal icon (especially in higher-risk areas).
Ensure exhaust fans in restroom facilities are functional and operating at full capacity when the building is occupied.
Consider using ultraviolet germicidal irradiation (UVGI)pdf iconexternal icon as a supplemental technique to inactivate potential airborne virus in the upper-room air of common occupied spaces, in accordance with industry guidelines.
Administrative controls: Change the way people work
Encourage employees who have symptoms of COVID-19 or who have a sick family member at home with COVID-19 to notify their supervisor and stay home.
Employees who appear to have symptoms when they arrive at work or who become sick during the day should immediately be separated from others, provided a face mask if they are not using one, and sent home with instructions and guidance on how to follow-up with their healthcare provider.
Sick employees should follow CDC-recommended steps. Employees should not return to work until they meet the criteria to discontinue home isolation, in consultation with their healthcare provider.
Perform enhanced cleaning and disinfection after anyone suspected or confirmed to have COVID-19 has been in the workplace.
Consider conducting daily in-person or virtual health checks (e.g., symptoms and/or temperature screening) of employees before they enter the work site.
See CDC’s COVID-19 General Business FAQs for guidance on how to safely conduct employee screening.
Develop and implement a policy to prevent employees from gathering in groups while waiting for screening, and maintain a 6-foot separation between employees.
Alternatively, consider having employees perform self-checks at home before heading to the office.
Stagger shifts, start times, and break times as feasible to reduce the number of employees in common areas such as screening areas, break rooms, and locker rooms.
Consider posting signs in parking areas and entrances that ask guests and visitors to phone from their cars to inform the administration or security when they reach the facility.
Provide directions for visitors to enter the building at staggered times.
Consider posting signs in parking areas and entrances that ask guests and visitors to wear cloth face coverings if possible, to not enter the building if they are sick, and to stay 6 feet away from employees, if possible.
Clean and disinfect high-touch surfaces.
Follow the Guidance for Cleaning and Disinfecting to develop, follow, and maintain a plan to perform regular cleanings of surfaces to reduce the risk of people’s exposure to the virus that causes COVID-19.
At least daily, clean and disinfect all surfaces that are frequently touched by multiple people, such as door handles, desks, light switches, faucets, toilets, workstations, keyboards, telephones, handrails, printer/copiers, and drinking fountains. More frequent cleaning and disinfection may be required based on level of use.
If hard surfaces are dirty, clean them using a detergent or soap and water before you disinfect them.
Disinfect using products that are EPA-approved for use against the virus that causes COVID-19.external icon Follow the manufacturer’s instructions for all cleaning and disinfection products (e.g., concentration, application method, and contact time).
If products on EPA’s List N: Disinfectants for Coronavirus (COVID-19)external icon are not available, bleach solutions can be used if appropriate for the surface and will be effective against coronaviruses when properly diluted. Most household bleach contains 5%–9% sodium hypochlorite. Do not use a bleach product if the percentage is not in this range or is not specified, such as some types of laundry bleach or splash-less bleach as these are not appropriate for disinfection.
Follow the directions on the bleach bottle for preparing a diluted bleach solution. If your bottle does not have directions, you can make a bleach solution for disinfecting by mixing:
5 tablespoons (1/3 cup) of bleach per gallon of room temperature water OR
4 teaspoons of bleach per quart of room temperature water
Follow the manufacturer’s application instructions for the surface. If instructions are not available, leave the diluted bleach solution on the surface for at least 1 minute before removing or wiping. This is known as the “contact time” for disinfection. The surface should remain visibly wet during the contact time.
Ensure proper ventilation during and after application (for example, open windows).
Never mix household bleach (or any disinfectants) with any other cleaners or disinfectants. This can cause vapors that may be very dangerous to breathe in.
Make a new diluted bleach solution daily. Bleach solutions will not be as effective after being mixed with water for over 24 hours.
Give employees enough time to wash and dry their hands and provide accessible sinks, soap, water, and a way to dry their hands (e.g., paper towels, hand dryer).
Remind employees to wash their hands often with soap and water for at least 20 seconds. If soap and water are not available, they should use hand sanitizer with at least 60% alcohol.
Establish policies and practices for social distancing:
Remind employees that people may be able to spread COVID-19 even if they do not show symptoms. Consider all close interactions (within 6 feet) with employees, clients, and others as a potential source of exposure.
Discourage handshaking, hugs, and fist bumps.
Encourage the use of outdoor seating areas and social distancing for any small-group activities such as lunches, breaks, and meetings.
For employees who commute to work using public transportation or ride sharing, consider offering the following support:
If feasible, offer employees incentives to use forms of transportation that minimize close contact with others (e.g., biking, walking, driving or riding by car either alone or with household members).
Ask employees to follow the CDC guidance on how to protect yourself when using transportation.
Allow employees to shift their hours so they can commute during less busy times.
Ask employees to wash their hands as soon as possible after their trip.
Post instructions and reminders at entrances and in strategic places on hand hygiene, COVID-19 symptoms, wearing cloth face coverings, and cough and sneeze etiquette. This should include signs for non-English speakers, as needed.
Use no-touch trash cans when possible.
Remind employees to avoid touching their eyes, nose, and mouth.
Educate Employees and Supervisors about Steps They Can Take to Protect Themselves at Work
Communication and training should be easy to understand, be in preferred languages spoken or read by the employees, and include accurate and timely information. Topics should include signs and symptoms of infection, staying home when ill, social distancing, cloth face coverings, hand hygiene practices, and identifying and minimizing potential routes of transmission at work, at home, and in the community.
CDC has free, simple posters available to download and print, some of which are translated into different languages.
Provide information and training on what actions employees should take when they are not feeling well (e.g., workplace leave policies, local and state health department information).
CDC recommends wearing a cloth face covering as a measure to contain the wearer’s respiratory droplets and help protect others. Employees should not wear a cloth face covering if they have trouble breathing, cannot tolerate wearing it, or can’t remove it without help.
Cloth face coverings are not considered personal protective equipment and may not protect the wearers from exposure to the virus that causes COVID-19. However, cloth face coverings may prevent workers, including those who don’t know they have the virus, from spreading it to others.
Remind employees and clients that CDC recommends wearing cloth face coverings in public settings where other social distancing measures are hard to maintain, especially in areas of significant community-based transmission. Wearing a cloth face covering, however, does not replace the need to practice social distancing.
Develop Special Considerations for Elevators and Escalators
Encourage occupants to take stairs when possible, especially when elevator lobbies are crowded or when only going a few flights.
Where feasible, designate certain stairwells or sides of stairwells as “up” and “down” to better promote social distancing.
Use floor markings in elevator lobbies and near the entrance to escalators to reinforce social distancing. Place decals inside the elevator to identify where passengers should stand, if needed.
Use stanchions (for lobbies only; not inside elevators) or other ways to mark pathways to help people travel in one direction and stay 6 feet apart.
Encourage the use of cloth face coverings by all elevator and escalator occupants. Ask elevator occupants to avoid speaking, when possible.
Consider limiting the number of people in an elevator and leaving steps empty between passengers on escalators, where possible, to maintain social distancing.
Post signs reminding occupants to minimize surface touching. They should use an object (such as a pen cap) or their knuckle to push elevator buttons.
Encourage elevator and escalator passengers to wash their hands and avoid touching their face after holding on to handrails or touching buttons.
Consider adding supplemental air ventilation or local air treatment devices in frequently used elevator cars.
Take Actions to Maintain a Healthy Work Environment for Your Employees and Clients
Read the CDC Interim Guidance for Businesses and Employers to learn about more recommendations for creating new sick leave policies, cleaning, and employee communication policies to help protect your workers and clients.
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Essential workers: protect yourself from flu this fall and winter with a flu vaccine. While getting a flu vaccine will not protect against COVID-19, it can protect you from becoming sick with flu and needing medical care. Flu is another serious respiratory illness that can cause missed work, hospitalizations, and, in some cases, even death. The combination of flu and COVID-19 could overwhelm healthcare settings.