Café Safety Protocols

Food Prep:

• All staff and volunteers are required to wear face masks, hair nets, beard nets, gloves, and aprons while working.

  • Wash hands upon entering the building, and frequently during their shift.

  • Change gloves as prescribed by SERV-safe standards.

  • Avoid touching eyes, nose, mouth, and face.

  • Cough and or sneeze into a tissue, and throw it carefully in a garbage can. Then mandatory hand washing and glove change are required.

• Comply with SERV-safe guidelines for cleanliness and hygiene. Frequent handwashing and glove changes are required.

• Wear an apron and change their apron if contaminated with raw meat, allergens, or foodstuffs.

• Only work if you have no symptoms of cough, sneezing, congestion, fever, or diarrhea.

• Hang outer garments on the coat rack. Please leave your valuables at home or in your car

During Meals:

• Volunteers and Staff:

  • Prep & Cooking crews are spread out across the kitchen and dining hall. Shifts are staggered so that fewer people are working at a time.

    • Multiple shifts on Saturday consisting of the following:

      • Cooking crew - 4 people in kitchen

      • Pickup and Delivery set up crew - 3 people in the parish hall

      • Meal Packing crew - 6 people on the serving line - 1 item per 6” table - all meals are boxed and labeled and sent out the window to curbside or placed on the delivery team table for bagging.

      • Delivery Team - 2 people will fill orders and pack bags

      • Cleanup Crew of 3 people in the kitchen, 2 people in the parish hall

      • Curbside Pickup and Pantry - 7 person crew - 2 “hosts”, 3 meal handlers, 2 curbside pantry - these people access the building:

        • to check-in

        • Move tents, tables, and set up the meal and pantry locations

        • To bring all supplies and equipment back into the building.

    • 2 prep shifts on Friday (2:00-4:30 and 4:30 - 6:00)

• There are 3 meal options created for a "to go" format of dining: Vegan, Vegetarian, Meat. Meals are simple, hot, and nutritious.

• Meals are served pre-boxed for curbside pickup on Saturdays from 12pm - 1:30pm from tables outside of the building under a tent.

• Only volunteers and staff will be allowed access inside the building.

• Public bathroom use is suspended.

• Council is canceled until further notice.

Curbside Pickup:

• At 11:00 am we set up a pop-up tent outside of the café - We use an 8 ft table set up under the tent - Donations will be allowed.

• Meals are packed in to-go boxes, soups will be in cups with lids, salads and desserts in their own boxes, additional items (packaged bread, kombucha, Samara) will be handed out by placing the can into the bag - no physical contact will happen.

• Volunteers oversee the table, line, and supplies.

  • 2 hosts monitor the line, greet our guests, take orders, check off RSVPs and hand out masks to those who need them

• Volunteers wear gloves and face masks during this activity. In case gloves become soiled, Hand Sanitizer and fresh gloves will be available to allow a change of gloves.

• All orders are taken and filled by the curbside team - no patrons touch the food containers or bags until they are handed their completed order

Delivery:

• Delivery Coordinators will work to create delivery routes, labels, and pickup lists for each Saturday meal

  • RSVP lists, Blank forms for guest information and future orders, drive routes and labels for each order are printed and delivered to the Café by that days’ delivery team captain.

• All orders are packaged at the Café and double-checked before being given to the delivery driver

  • The team captain and one expediter pack all bags according to drivers routes.

• Drivers are emailed the evening before to ascertain if they are still available for making deliveries and will be given the following information:

  • Drivers are called and/or texted when their orders are ready for delivery

  • Drivers pick up the packaged meals and address from the Café - Café staff bring the food out to a table that is set up outside for drivers to take their orders - handsfree handoff of all orders

  • Drivers will deliver the meals to the stated address(es)

    • Drivers leave the bag of food at the door.

In case of illness and/or suspected COVID-19 infections:

• 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 points 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 products.

• Notify Health Officials and Close Contacts

  • In accordance with state and local laws, restaurant and bar operators should notify local health officials and staff immediately of any case of COVID-19 among employees, while maintaining confidentiality in accordance with the Americans with Disabilities Act (ADA)

  • 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.

This document was created using the CDC Considerations for Restaurants and Bars resource found here:

https://www.cdc.gov/coronavirus/2019-ncov/community/organizations/business-employers/bars-restaurants.htm