Develop Procedures for Entering Establishment

Procedures should be developed for when employees (which includes owners, managers and contractors), delivery and maintenance personnel enter the establishment to prevent contamination of the kitchen, equipment/utensils and food.  It is recommended that they wear a facemask or face covering before entering the building and wash their hands immediately.  If a handwashing sink is not accessible at the entry point, hand sanitizing gel (with an alcohol content of 60-95% alcohol is recommended) or wipes should be available.  You may also want to stagger employee departure and arrival times to prevent close contact in the narrow space.