Latest update from Department of Environmental Health Food and Housing Division

March 18, 2020March 18, 2020 admin

On Monday, March 16, 2020, the Health Officer issued an Amended Order of the Health Officer and Emergency Regulations, and on Wednesday, March 18, 2020, an addendum to Amended Order of the Health Officer and Emergency Regulations, that includes but is not limited to, the following:

All bars, clubs, and other businesses that serve alcohol and do not serve food shall close.
Restaurants are prohibited from serving food to dine-in customers. Food delivery, take-out orders, and drive-thru service is allowed; however, 6 feet of social distancing must be followed.
Grocery stores, charitable feeding operations and healthcare facilities will continue operations, however 6 feet of social distancing must be followed. Grocery stores with dining areas in the facility, shall close the dining area.

All businesses are being advised to enact 6 feet of social distancing at all times and increase sanitation standards.
“Social Distancing” is maintaining a 6-foot separation from all persons except for family members.
All public or private gatherings of more than 10 people are prohibited. This includes indoor and outdoor gatherings, as well as lines formed inside and outside of food facilities.

DEH is providing additional guidance on sick food handlers, how food facilities can properly implement food delivery, pick-up and take out dining, and information on best practices for COVID-19:

Ill Food Handler Questions & Answers:

Follow the California Retail Food Code guidelines (article 3) for employee health and hygiene, which includes not working with food or utensils when sick. Below are some helpful questions and answers regarding ill food handlers and COVID-19:

If a food handler calls out sick with respiratory symptoms and a fever, what actions should the food facility take? The food facility should clean and sanitize all surfaces and touch points. Encourage the staff member to self-isolate at home and to contact their healthcare service provider. If they do not have a service provider, the food handler can call 2-1-1 and be referred to one. The staff member should self-isolate and only return to work when at least 3 days (72 hours) have passed since recovery defined as resolution of fever without the use of fever-reducing medications and improvement in respiratory symptoms (e.g., cough, shortness of breath); and, at least 7 days have passed since symptoms first appeared.

If a food handler reports that a close contact (roommate or family member) is being tested for COVID-19, but does not have the results back yet, what should the food handler or restaurant owner do (assuming they are not symptomatic)?

Close contacts can be classified as “high-risk” and a household member is considered a high-risk close contact. If the food handler is not symptomatic, the food handler should stay at home until the close contact’s COVID-19 test results have been received. If the results are positive, the food handler should self-quarantine at home for up to 14 days. If the food handler develops symptoms, the recommendations from the question above apply and the food handler should contact their healthcare provider.

What are the recommendations for all close contacts of confirmed COVID-19 cases?

For all high-risk close contacts (contacts with a confirmed COVID-19 case who shared household or other shared living space such as a dormitory, a shared work environment, or a healthcare worker): self-quarantine at home for 14 days. If during the time of self-quarantine symptoms develop, the close contact should contact his/her healthcare provider to determine recommendations for testing.

For medium-risk close contacts, defined as having had contact within 6 feet of the case for a “prolonged period of time” (defined as approximately 10 minutes): No quarantine but recommend that the individual stays home as much as possible, practices social distancing, and postpones any traveling on commercial conveyances.

If a food handler becomes a confirmed COVID-19 case, what other precautions must be taken in the food facility?

Clean and disinfect the facility, ensure the food handler is following self-isolation procedures provided by the San Diego County Public Health Services. Public Health Services will contact the case and ask for a list of all known close contacts (both high-risk and medium-risk). Recommendations will be made based on the level of contact (self-isolation for high-risk and home quarantine for medium-risk for a minimum of 14 days). The food facility will receive a notification of potential exposure to a confirmed COVID-19 case, including a window of exposure stated. No testing will be required if the close contact is asymptomatic. If the close contact becomes symptomatic, they should contact their healthcare provider or 2-1-1 if they do not have a healthcare provider. The food handler may return to work after at least 3 days (72 hours) have passed since recovery defined as resolution of fever without the use of fever-reducing medications and improvement in respiratory symptoms (e.g., cough, shortness of breath); and at least 7 days have passed since symptoms first appeared.

Restaurants/Cafeterias:

Ordering of food for pick-up and delivery is strongly recommended to be done through phone or online ordering. If customers cannot pre-order, social distancing of six feet from all persons except for family members must be maintained in waiting and ordering areas of the food facility at all times.
For food deliveries, implement the following guidance: Safe Food Transportation and Delivery
Self-service of unpackaged food is not allowed. Food, such as buffets and salad bars, can be pre-ordered and pre-packaged for customer pick-up.
Remind employees of best hygiene practices including washing their hands often with soap and water for at least 20 seconds.
Increase the frequency of cleaning and sanitizing of all hard surfaces, including tables, counter tops, and door handles being used by employees and customers during pickup/delivery options.

Food Trucks:

Increase the frequency of cleaning and sanitizing of menus, cash registers, receipt trays, condiment holders, writing instruments and other non-food contact surfaces frequently touched by employees and customers.
Ensure that customer lines have six feet of social distancing from all persons except for family members.
Increase the frequency of cleaning and sanitizing of all hard surfaces.
Remind employees of best hygiene practices including washing their hands often with soap and water for at least 20 seconds.

Grocery Stores and Charitable Food Distribution Sites:

The food distribution chain is critical to the public’s health.

Grocery stores and charitable food distribution sites should remain fully open and operational.
As with other settings, ensure that social distancing of six feet from all persons except for family members is maintained.
Limit the number of customers at any given time to reduce outdoor/indoor crowds and customer lines to follow social distancing guidance.
Increase cleaning and sanitizing frequency of restroom and other high contact areas.
Train, and remind, employees on best hygiene practices including washing their hands often with soap and water for at least 20 seconds.
If possible, provide additional hand washing or sanitizing stations.
Stores that have online ordering with outside pick-up or delivery options should encourage the use of these options in lieu of indoor shopping.

Certified Farmers’ Markets

Limit the number of customers to less than 10 people, including market staff, at all times.
Ensure social distancing of 6 feet of separation from all persons except for family members is followed at all times.
Temporary food facilities that operate within the market, must only provide food for pick-up and/or to go orders.
Space booths accordingly to increase social distancing among customers in line and walking about the market.
Increase cleaning and sanitizing frequency of restroom and other high contact areas.
Train, and remind, employees on best hygiene practices including washing their hands often with soap and water for at least 20 seconds.
Offer additional hand washing and/or sanitizing stations throughout the market.
Eliminate promotions encouraging attendance directed towards individuals that California Department of Public Health (CDPH) has identified as higher risk of serious illness for COVID-19.
Encourage vendor activities that allows for expedited purchasing such as pre-bagging.
Eliminate (OR Do not allow) all sampling activities.
Eliminate non-essential/non-related services, such as music bands or other entertainment.
The use of local food recovery systems to feed/donate extra products to populations in need is allowed.

Thank you for your ongoing attention to these important notices. If you have any questions regarding this information or your operation, please email our Duty Specialist at fhdutyeh@sdcounty.ca.gov.

For up to date information about COVID-19, including resource documents such as frequently asked questions, informational posters, and guidance, please visit www.coronavirus-sd.com.

Sincerely,

Department of Environmental Health

Food and Housing Division