Katy Willis authored an article for Modern Restaurant Management discussing the January 29, 2021 guidance from the Occupational Safety and Health Administration (OSHA) on workplace safety during COVID-19 and the related obligations for employers in the restaurant industry.

OSHA issued “Protecting Workers: Guidance on Mitigating and Preventing the Spread of COVID-19 in the Workplace” on January 29, which imposed additional obligations on employers to make workplaces safe for employees during the ongoing COVID-19 pandemic. The guidance also reiterated previous recommendations, including social distancing, practicing good hygiene and following CDC guidance related to PPE.

In the release, OSHA made strong recommendations for employers to have in a COVID-19 prevention program. Among the steps recommended by OSHA and practical guidance Willis offered in the article include:

• Assign a workplace coordinator for COVID-19 efforts;
• Identify hazards of when and where employees may be exposed to the virus;
• Identify a combination of measures that will limit the spread;
• Consider additional protection for employees who are higher risk;
• Establish a system of effective communication with employees regarding COVID-19;
• Educate and train your workers on COVID-19 measures;
• Offer guidance on screening and testing;
• Require ill or exposed employees to stay home;
• Prohibit retaliation against employees who express safety concerns;
• Perform enhanced cleaning and disinfection; and,
• Make note of and comply with OSHA recording requirements.

For the full article, please click here.