Guidance for Restaurants and Bars related to COVID-19 Missouri

Guidance for Restaurants and Bars related to

COVID-19 Missouri

DHSS

Department of Health

and Senior Services

COVID-19 transmission in public settings has become a major concern for

ALL restaurants, bars, and other food service providers. Anywhere that people

gather in large numbers poses a risk. Food establishments need to have a plan

for appropriate best practices to minimize the risk of transmission of disease.

This guidance outlines some basic practices to consider during your planning

and implementation.

Practice Social Distancing

Covid-19 is a respiratory infection. The Missouri Department of Health and Senior

Services (DHSS) states

people shall practice social distancing to reduce the risk of transmission. Social

distancing is described as

remaining six feet apart (about two arm’s lengths). Recommendations and

requirements for restaurants and

food services establishments include:

• The Missouri Department of Health and Senior Services (DHSS) states people shall has directed people to
practice social distancing to reduce the risk of transmission.

• No self-service buffet style dining should be allowed.

• Consider protective measures such as only offering drive thru, curbside pick-up or delivery.

• For waiting lines, consider adding visual markers to assist patrons in determining an appropriate distance
from other patrons.

• Delivery service should maintain food safety during transportation. Patrons should have deliveries left at
the door.

• The establishment should limit the number of patrons that are in the facility to allow for social distancing
of at least 6 feet with no more than 10 people in the establishment at a time. The establishment can have
patrons wait in their cars and contact them by phone when they can enter.

• The operator must monitor employees’ health for symptoms and follow the Missouri Food Code
requirements. Employees should also practice social distancing where possible.

Communicate

• Operators need to be flexible about canceling or rescheduling reservations and events.

• If an establishment has employees who are at a higher risk for complications from COVID-19, consider
finding positions that minimize contact with the public.

• It is also recommended, if possible, to create flexible sick leave policies so employees stay home from work
when they are sick.