COVID-19 Safe Operating Guidance

As the restaurant industry continues to operate during the pandemic, the National Restaurant Association continues to collaborate with safety experts from government organizations, academia, the public health sector, and corporations to bring operators the most up-to-date guidelines to ensure safe on- and off-premises dining.

A collaborative team of experts, led by Larry Lynch, the Association’s Senior Vice President for Science and Industry, has drafted guidance for restaurants that’s intended to complement their state government operating plans and directives.

The updated COVID-19 Safe Operating Guidance, (formerly Restaurant Reopening Guidance) builds on the original document and incorporates the latest information and best practices from the:

  • Centers for Disease Control and Prevention (CDC)
  • U.S. Food & Drug Administration (FDA)
  • Environmental Protection Agency (EPA)
  • Occupational Safety and Health Administration (OSHA)
  • American Society of Heating, Refrigerating and Air-Conditioning Engineers (ASHRAE)

… including links to these organizations’ latest guidance. Our goal is to help restaurants operate safely and this document includes recommendations concerning cleaning, sanitizing and disinfecting, personal hygiene, mask use and health monitoring, social distancing for people and spaces, what to do if an employee tests positive, and tips for optimizing indoor air quality.

Following these guidelines will help you in your efforts to reassure the public that going out for a restaurant meal is safe.

As always, the Association intends this document to complement the official guidelines put in place by your state and local authorities.

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