Coronavirus Resources

As COVID-19 continues to impact our industry in Michigan, we are continuously sharing all available resources to the entire hospitality industry as they become available. The information below is from the Centers for Disease Control and Prevention (CDC) and other reputable resources. If you are a business owner and would like to be added to our alert distribution list, please send your contact information to edaunt@mrla.org.

For all media requests please contact:
Emily Daunt
Sr. Director of Marketing & Communications
517-377-3933
edaunt@mrla.org

Restaurant Impact Survey Data - April

Restaurant Impact Survey Data - March

WHAT IS CORONAVIRUS?

Coronavirus is a respiratory illness first detected in Wuhan, China, and believed to have initially spread from animals to humans but now is spreading from person-to-person contact. According to the Centers for Disease Control and Prevention (CDC), it’s unclear how easily or sustainably this virus is spreading between people. Typically, respiratory viruses are most contagious when an individual is most symptomatic, but there have been reports of the virus spreading when the affected individual does not show any symptoms

HOW IT SPREADS & SYMPTOMS

COVID-19 Coronavirus Spreads:

The virus primarily spreads via respiratory droplets produced when an infected person sneezes or coughs.
It spreads between people who are in close contact (within about 6 feet).

Symptoms may appear in as few as 2 days to as long as 14 days after exposure:

Fever, cough and/or shortness of breath

For people who are ill with COVID-19, please follow CDC guidance on how to reduce the risk of spreading your illness to others: https://www.cdc.gov/coronavirus/2019-ncov/about/steps-when-sick.html

PREVENTION

Currently there is no vaccine for 2019-nCoV. The best measure is to avoid coming in contact with the virus:

Wash hands with soap and water or use an alcohol based hand sanitizer when water and soap is not available
Avoid touching your eyes, nose, and mouth with unwashed hands
Stay home if sick
Cover nose and mouth when coughing and sneezing with a tissue, then immediately dispose of the tissue
Clean and disinfect objects and surfaces that have been touched

EPA List of Registered Disinfectants
Here are some of the registered disinfectants on the EPA’s list.

Clorox Disinfecting Wipes
Clorox Commercial Solutions
Clorox Disinfecting Spray
Clorox Multi-Surface Cleaner + Bleach
Klercide 70/30
Lonza Formulation
Lysol Clean & Fresh Multi-Surface Cleaner
Lysol Disinfectant Max Cover Mist
Lysol Heavy-Duty Cleaner Disinfectant Concentrate
Oxycide Daily Disinfectant Cleaner
Peak Disinfectant Wipes
Peroxide Multi Surface Cleaner and Disinfectant
Peroxide Disinfectant and Glass Cleaner
Purell Professional Surface Disinfectant Wipes
Sani-Prime Germicidal Disposable Wipe
Sani-Prime Germicidal Spray

MONITORING

Keeping Employees Safe: What to do if an employee shows flu-like symptoms

It is highly recommended that any employees that are showing flu-like symptoms should be excluded from the operation until they are symptom free.

Keeping Customer Safe: What to do if a customer shows flu like symptoms in the restaurant
According to the CDC, the spread of 2019-nCoV occurs from person-to-person that is in close contact, approximately 6 feet. Some basic steps that could be taken are:

Provide the customer with additional napkins or tissues to use when they cough or sneeze
Make sure alcohol-based hand sanitizer is available for customers to use
Be sure to clean and sanitize any objects or surfaces that may have been touched

Bodily Fluid Event: What to do if there is a bodily fluid event
If a customer or employee vomits or has diarrhea it is recommended (AT THIS TIME) that the protocols that have been in place for Norovirus be used:

Ensure the employee that is cleaning up the are area is using Personal Protective Equipment (PPE)
Segregate the area that has been contaminated
Dispose of any food that has been exposed
Ensure any utensils that might have been exposed are cleaned and sanitized
Clean and sanitize the area to include the floor, walls and any other object that came in contact with the incident
Dispose any of the equipment that was used to clean up properly