From NYC SBS:
What are some good practices for food businesses, including restaurants and grocery stores?
- If you are not already on a delivery platform, consider joining one or advertising phone orders on your social media channels.
- Offer contact-less delivery. If you or your customers prefer, you can offer to leave food just outside their doors instead of waiting for them to open the door for you.
- Follow NYC Health Code requirements for food preparation to prevent foodborne illness. No additional food protection protocols are required for COVID-19.
- Do not make deliveries if you are sick. You should be at home if you are sick.
- Wash hands thoroughly with soap and water or use hand sanitizer before and after each delivery.
- Practice social distancing, keeping 6 feet between you and others.
- Ask customer before delivering food whether the food can be left at the door or with a doorman, if there is one.
- In buildings with elevators, only get into a car where you can maintain a safe distance from others. Otherwise, wait for the next elevator. If possible, take the stairs.
- If you do interact with a customer, remember to wash hands or use hand sanitizer after every transaction.
- What should I do if I feel sick or my employee feels sick?
- Stay home and call your doctor. If you are experiencing any cold or flu-like symptoms — coughing, sneezing, fever, shortness of breath, sore throat — call your doctor. If you are not feeling better after 3 or 4 days and do not have any preexisting conditions, consult your doctor. If you are over 50 years of age and have preexisting conditions and you begin to feel symptoms, consult your doctor – they may want to monitor you more closely.
- If you are an essential employee and have been authorized to continue to work out of your office, do not go back to work until you have been home for seven days and fever-free for 72 hours without the use of fever-reducing drugs like acetaminophen (e.g., Tylenol) or ibuprofen (e.g., Advil).