With many restaurants limited to offering food and beverage carryout and curbside pickup options because of the COVID-19 pandemic, the Occupational Safety and Health Administration (OSHA) has published guidelines suggesting best practices to prevent the spread of COVID-19.

To prevent exposures with customers, OSHA recommends that food and beverage vendors:

• Avoid direct hand-offs when possible;
• Display an external sign with services available, instructions for pickup, and hours of operation; and
• Reserve parking spaces near the front entrance for curbside pickup only.

To prevent exposures between restaurant personnel, OSHA recommends that restaurants:

• Encourage workers to stay home if they are ill;
• Train workers in hygiene practices and proper controls, such as social distancing;
• Allow workers to wear masks or face coverings;
• Provide handwashing stations and alcohol-based hand rubs;
• Routinely clean and disinfect surfaces and equipment with disinfectants listed on the Environmental Protection Agency’s List N or have label claims addressing COVID-19; and
• Encourage workers to report any safety or health concerns.