New Covid-19 Risk Based Guidelines
Official Return to Work State Guidelines for Foodservice Establishments
Updated on 11/19/20 with updates for Maine, New Mexico, Rhode Island, Tennessee, and Texas.
Main Auction Services invites you to read the following article printed from the National Restaurant Association Law Center - The NRA has listed the Official Return to Work State Guidelines for Foodservice Establishments. Please make sure you review your state and city notices for particular guidelines for all your locations.
• Maine: Governor Mills announced on 11/19 that certain businesses, including restaurants, will be required to close nightly by 9:00 p.m.,
effective November 20 through December 6. The relevant health and safety checklists have been updated to reflect this step: Seated Food
and Drink Service. The full set of checklists can be found here. https://www.maine.gov/decd/covid-19-prevention-checklists
• New Mexico: On 11/18, Governor Grisham and State health officials announced that they issued a new Public Health Emergency Order
that among other things, prohibits restaurants from providing any indoor or outdoor dine-in service. Carryout and delivery services may
still be provided. The Order is effective Thursday, 11/19 through 11/30. An overview of the definition of “retail space” is available in the
announcement, here. Further details re “Essential Businesses” are available here. Updated FAQs are available here. https://www.maine.gov/decd/covid-19-prevention-checklists
• Rhode Island: On 11/19, Governor Raimondo announced a two-week pause, from November 30 through December 13. As discussed in
this news article, the pause will include a reduction of indoor dining capacity to 33%. When issued, her executive order should appear
• Tennessee: Nashville Mayor Cooper announced a restriction on all gatherings, effective Monday, November 23. The “rule of 8” limits
gatherings (including restaurant tables) to no more than 8 people. Further details should appear here when posted. https://governor.ri.gov/newsroom/orders/
• Texas: Austin & Travis County Officials announced on 11/19 that Austin is moving out of Stage 3 and into Stage 4 based on case metrics.
Under the Austin guidelines, higher-risk individuals are advised to stay home, people should avoid non-essential travel and gatherings in
excess of 10 people, and businesses (including restaurants) should voluntarily reduce their capacity to 25-50%. http://www.austintexas.gov/news/austin-travis-county-enters-stage-4-covid19
The Official Return to Work Guidelines for Foodservice Establishments is also available online or you may contact Angelo I. Amador, Executive Director of the
Michael J. Lotito and Walt Mullon from Littler’s Workplace Policy Institute for their assistance in drafting this document
In addition, the ServSafe Compliance team has created this document on State Reopening Training & Certification Requirements/Recommendations. This
document is updated regularly and covers all training and certification requirements for restaurants by state as each enters new reopening phases—outlined
below. It also covers any state food protection manager and food handler certificate expiration extensions and required recertification deadlines.
TO RESTAURANT OPERATORS OPEN AND READY TO OPERATE UNDER LOCAL REQUIREMENTS… The purpose of this updated guidance is to continue to offer you direction and provide a framework for best practices as you as you operate under new COVID-19 operating rules.COVID-19 is a new, novel virus meaning there is more health officials are learning. Good guidance will update over time to incorporate new information as it comes in. As a restaurateur, stay flexible; COVID-19 is transmitted person to person, not through food, so make use of your Food Safety Management systems to build and maintain the infection controls that help protect against transmission. To help you manage your food safety plan, download the U.S. Food & Drug Administration’s Food Safety Checklist. o.restaurant.org/rs/078-ZLA-461/images/National-Restaurant-Assocation-COVID19-Safe-Operating-Guidance.pdf