Preparing for Sick Employees

Restaurants and bars may consider implementing several strategies to prepare for when someone gets sick.

• Advise Sick Employees of Home Isolation Criteria

  • 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 point 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 sever 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 productsexternal icon, including storing them securely away from children.

• 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)external icon.

  • 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.

 

 

 

 

 

Other Resources

Cloth Face Coverings

• Require the use of cloth face coverings among all staff, as feasible. Face coverings are most essential in times when physical distancing is difficult. Information should be provided to staff and students on proper use, removal, and washing of cloth face coverings.

  • Note: Cloth face coverings should not be placed on:

    • Babies and children younger than 2 years old

    • Anyone who has trouble breathing or is unconscious

    • Anyone who is incapacitated or otherwise unable to remove the cloth face covering without assistance

• Cloth face coverings are meant to protect other people in case the wearer is unknowingly infected but does not have symptoms. Cloth face coverings are not surgical masks, respirators, or personal protective equipment.

Adequate Supplies

• Ensure adequate supplies to support healthy hygiene behaviors. Supplies include soap, hand sanitizer containing at least 60% alcohol (placed on every table, if supplies allow), paper towels, tissues, disinfectant wipes, cloth face coverings (as feasible), and no-touch/foot pedal trash cans.

Signs and Messages

• Post signs in highly visible locations (e.g., at entrances, in restrooms) that promote everyday protective measurespdf icon and describe how to stop the spreadpdf icon of germs such as by properly washing hands and properly wearing a cloth face coveringimage icon.

• Include messages (for example, videos) about behaviors that prevent spread of COVID-19 when communicating with vendors, staff, and customers (such as on business websites, in emails,  and on social media accounts).

• Find free CDC print and digital resources at the bars and restaurant page, as well as on CDC’s communications resources main page.