COVID-19 is already changing the way we interact with and produce food. As we each look to control the spread and impact of COVID-19, there are many questions around the risks associated with food production and to our employees to ensure that a safe and robust food supply is maintained for the public.
The link below has useful links to expert resources to help address your specific questions.
A PDF file from NYS – Recommended methods for cleaning and sanitizing food surfaces in retail stores.
New York State Liquor Authority
Restrictions for Licensees in Response to COVID-19 Outbreak
Effective Monday, March 16, 2020 at 8:00PM until Further Notice
Pursuant to the Governor’s order, effective Monday, March 16, 2020 at 8:00PM, all licensed on-premises establishments (e.g. restaurants, bars, taverns, clubs, arenas, catering establishments, etc.) must cease on-premises sales of alcoholic beverages and/or food. Additionally, all licensed manufacturers with on-premises privileges must also cease on-premises sales of alcoholic beverages and/or food; however, a licensed manufacturer may continue all manufacturing operations. This restriction shall continue until April 15, 2020 but may be extended or reduced depending upon the circumstances.
NYS has put out Guidance for Large Gatherings and Public Spaces
Effective March 13, 2020 at 5:00PM, organizers hosting large gatherings must postpone or cancel any events with in-person attendance of more than 500 participants.
Effective March 13, 2020 at 5:00PM, private and public operators of establishments or organizers of events with fewer than 500 occupants or attendees must operate at no more than 50% of their maximum occupancy.
For more information CLICK HERE