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  • HOME
  • CLASSES & EXAMS
    • Which training is right for me?
    • Private On-Site ServSafe Classes
    • On-Site Private Exams
    • ServSafe Certificate & Online Course
    • Choke Save Classes
    • ServSafe Exam Info
    • ServSafe Practice Test
    • Check my Exam Score
    • Food Safety for Managers Textbook
  • CONSULTING
    • OUR SERVICES
      • ServSafe Managers Certification
      • Food Safety Training
      • On-Site Private Classes
      • Online Course & ServSafe Certificate
      • Choke Save Classes
      • HACCP Plan Development
      • Audits (Inspections)
      • Plan Review
      • Foodborne Illness Complaint Investigation
      • Allergy Awareness
    • OUR STAFF
      • Lisa M. Berger MPH, CP-FS
      • Eileen M. Hicks CP-FS
      • Tiffany Todd-Cahill CP-FS
      • Pedro A, Diaz MBA
      • Robin Williams BS, CP-FS, REHS, RS
      • Cindy Parenteau CP-FS
      • Dr. Darin Detwiler, LP.D., M.A.Ed.
    • RESOURCES
      • FDA Food Code
      • Food Safety Links
      • Eat Here – Our Clients
      • News
      • Registration
      • MAKE A PAYMENT
  • TRAINING AIDS
    • Food Safety Training Videos
    • Food Safety for Managers Textbook
    • Food Safety for Managers Textbook with ServSafe Answer Sheet
    • ServSafe Managers 7th Edition Textbook
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COVID-19 Action Plan

COVID-19 Reopening Action Plan (RAP) - a complete reference guide for retail food service establishments to operate safely during the COVID-19 pandemic.

  • COVID-19 Knowledge Base

The Plan

3
  • Introduction
  • How to use the RAP
  • Action Steps for Re-opening
View all 3 articles

Step-1 Order Supplies

2
  • Supplies Ordered
  • COVID-19 Posters
View all 2 articles

Step-2 Develop Procedures

13
  • Develop Procedures for Entering Establishment
  • “Before Entering” Employee Poster
  • Cleaning, Sanitizing and Disinfecting Procedures
  • Table Linens
  • Procedures for Disinfecting Menus
  • Procedures for Dispensing Individual Condiment Packets
View all 13 articles

Step-3 Training Staff

3
  • Staff Training
  • Food Employee Reporting Agreement (FERA)
  • Are Your Certifications up to Date
View all 3 articles

Step-4 Notifying Vendors and Services

3
  • Regulatory Authority Notified of Opening Date
  • Vendors Notified of Opening Date
  • Trash, Recycling & Pest Control Notified of Opening Date
View all 3 articles

Step-5 Preparing Your Kitchen

25
  • Back of House Distancing
  • Stagger/Space Work-Stations if Possible
  • Social Distancing in Break Rooms
  • Frequent touch surfaces disinfected
  • Food Contact Surfaces Cleaned and Sanitized
  • Method(s) Used for Warewashing
View all 25 articles

Step-6 Preparing the Front of House

11
  • Table/Chair Spacing in Dining Room(s)
  • Restroom Etiquette – Notices Posted
  • Social Distancing in Checkout Counters and High Risk Areas
  • Self-Service Eliminated
  • Sanitizing Wipes at Entrances
  • Disinfecting Menus
View all 11 articles

Step-7 Using the RAP Inspection

1
  • The RAP Inspection
View 1 article

FAQ

8
  • “What should I do if my employee has been exposed to someone diagnosed with COVID-19?”
  • “When can an employee return to work?”
  • "What should I do if my employee is contact of a “close contact” with COVID-19?”
  • “What is a close contact?”
  • "Should I have my employees sign an illness reporting agreement?"
  • "How can I deliver food safely?"
View all 8 articles
  • The Plan
    • Introduction
    • How to use the RAP
    • Action Steps for Re-opening
  • Step-1 Order Supplies
    • Supplies Ordered
    • COVID-19 Posters
  • Step-2 Develop Procedures
    • Develop Procedures for Entering Establishment
    • “Before Entering” Employee Poster
    • Cleaning, Sanitizing and Disinfecting Procedures
    • Table Linens
    • Procedures for Disinfecting Menus
    • Procedures for Dispensing Individual Condiment Packets
    • Developing Procedures for Disinfecting Frequently Touched Surfaces
    • Logs Developed / Available
    • Re-Useable Shopping Bags
    • Procedures on Social Distancing for Retail
    • Procedures for Maintaining Sanitizing Wipes
    • Procedures for Routinely Cleaning and Disinfecting Carts and Baskets
    • New Services Added
  • Step-3 Training Staff
    • Staff Training
    • Food Employee Reporting Agreement (FERA)
    • Are Your Certifications up to Date
  • Step-4 Notifying Vendors and Services
    • Regulatory Authority Notified of Opening Date
    • Vendors Notified of Opening Date
    • Trash, Recycling & Pest Control Notified of Opening Date
  • Step-5 Preparing Your Kitchen
    • Back of House Distancing
    • Stagger/Space Work-Stations if Possible
    • Social Distancing in Break Rooms
    • Frequent touch surfaces disinfected
    • Food Contact Surfaces Cleaned and Sanitized
    • Method(s) Used for Warewashing
    • High Temp Dish Machine (Final Rinse 180°F-194°F)
    • Irreversible Test Strip/Temp Measuring Device
    • Low Temp Dish Machine(s) (Chlorine)
    • Three Bay Sink Set Up
    • Proper Test Strips for Sanitizers Provided
    • Soap and Sanitizer in Prep Areas
    • Chemical dispensers working properly
    • Refrigerators and Freezers Cleaned
    • Refrigerated Food at 41°F (5°C) or Lower
    • Exp. Dates / Date-Marking
    • Expired or Unsafe Food
    • Food Stored to Prevent Cross-contamination
    • Cold Holding Equipment- Maintain Product at 41°F (5°C) or Lower
    • Mechanical Thermometer in Refrigerated Units
    • Hot Holding Equipment- Keeps Product at 135°F (57°C) or higher
    • Food Thermometers Ready and Calibrated
    • Cleaning and Sanitizing Ice Machine(s)
    • Hoods Tested and Serviced
    • Flushing Your Water System
  • Step-6 Preparing the Front of House
    • Table/Chair Spacing in Dining Room(s)
    • Restroom Etiquette – Notices Posted
    • Social Distancing in Checkout Counters and High Risk Areas
    • Self-Service Eliminated
    • Sanitizing Wipes at Entrances
    • Disinfecting Menus
    • Condiment Containers Eliminated
    • Forks, Knives and Spoons
    • Cleaning and Disinfecting Grocery Carts and Baskets
    • Hand Sanitizing Wipes/Gel Near Entrances
    • Electronic Pagers ("Buzzers")
  • Step-7 Using the RAP Inspection
    • The RAP Inspection
  • FAQ
    • “What should I do if my employee has been exposed to someone diagnosed with COVID-19?”
    • “When can an employee return to work?”
    • "What should I do if my employee is contact of a “close contact” with COVID-19?”
    • “What is a close contact?”
    • "Should I have my employees sign an illness reporting agreement?"
    • "How can I deliver food safely?"
    • What do I need to do to protect take-out orders?
    • "What are the Massachusetts Specific Requirements for reopening a restaurant?"
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