What: Free Webinar
Where: Online
When: On Demand Until April 8, 2022
Reopening Restaurant Dining Areas Safely During the Pandemic and Beyond
The pandemic has significantly reduced dining room sales for most of the foodservice industry with losses of 60–70% over the last 6 months. In order for the restaurant industry to fully recover these sales, it needs to fully implement the environmental health controls that the U.S. Centers for Disease Control and Prevention (CDC) recommends are necessary for the prevention of SARS-CoV-2 transmission, which will also reduce the risk of foodborne disease transmission. These controls must now include the adoption of area-specific air ventilation and filtration standards that should be augmented with air purification systems to decontaminate the immediate air between customers sitting in occupied spaces when not wearing face coverings. Customers must also participate in these public health measures to maximize the prevention of infectious disease transmission while dining in restaurants.
Attendees will learn how to:
- Implement all of the environmental health controls that the CDC recommends for occupied spaces in restaurants, including those known to reduce the risk of foodborne disease transmission in restaurants
- Begin the air purification of immediate spaces to further reduce viral transmission in occupied dining areas
- Encourage customers to participate in public health measures by improved public health communications and monitoring
Speaker
Hal King, Ph.D., CEO/Managing Partner, Active Food Safety, LLC
Dr. Hal King is Managing Partner at Active Food Safety, a Advisory Services and Digital Products company, and Founder/CEO of Public Health Innovations, a public health strategy and design company. Dr. King is also an Associate Professor of Public Health at the University of Georgia College of Public Health. Dr. King is a public health professional who has worked in the investigation of respiratory and foodborne and other disease outbreaks (at the Centers for Disease Control and Prevention, U. S. Public Health Service), performed federally funded research on the causation and prevention of infectious diseases (at Emory University School of Medicine, Division of Infectious Diseases), and worked in the prevention of intentional adulteration of foods and food defense in the United States and for Army force health (with the U.S. Army Reserves Consequence Management Unit, 20th CBRNE Command).
Moderator
Barbara VanRenterghem, Ph.D., Editorial Director, Food Safety Magazine
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