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Make these procedural changes to ensure worker safety in a COVID-19 world

Here are five policies and procedures that can help operators safely reopen their restaurants.

Sponsored by Saputo Foodservice

As states and municipalities across the country give the go-ahead for restaurants to reopen, foodservice employees are naturally concerned about whether returning to work will be safe for them and their families. With 53% of furloughed foodservice employees citing a fear of getting sick as their top reason for not wanting to return to work, it’s critical that operators understand and meet workers’ expectations regarding workplace safety.

Workers are also anxious about what would happen if they did get sick from the coronavirus. The majority of foodservice workers lacked paid sick leave even before the crisis, and, according to Datassential research from late May, only 9% of restaurants have begun offering paid sick leave since the onset of the coronavirus outbreak.

 

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