Safe To Work Plan

SAFE TO WORK
BEST PRACTICES FOR SAFELY REOPENING

BUSINESS AND RESTORING CONSUMER
CONFIDENCE
Produced in consultation with private business, commercial cleaning

experts, and public health officials
April 2020
GOALS:
Back to work;
keep the curve flat
As the voice of business in Utah Valley, we advocate for a return to

economic activity in accordance with public health and safety
and in conjunction with the state's Utah Leads Together plan. Any
business that can have employees work remotely is still encouraged
to do so.
The following best practices are drawn from conversations with

business owners and local public health officials. Business practices
should be implemented in parallel with CDC and local and state
Department of Health guidelines.
We urge policymakers at the local and state level to consider

businesses that follow this criteria as part of the phased reopening
of our economy. These guidelines are not exhaustive, nor do they
encompass every industry, but rather represent a robust starting
point for how general businesses can operate again safely, while
protecting employees and customers.
-1-
Safe practices
and
Consumer Confidence
Businesses should aggressively communicate their safe to work

practices to their customers. Demonstrating that it is safe to work,
safe to shop, and otherwise safe to do business once again will be
key in the coming weeks and months.
Again, any phased reopening must be in accordance with sound

public health decisions, and with proper safety protocols outlined
here and by local and state health departments. More information
from the experts and elected leaders may add to or alter these
guidelines.
In support of the Utah Leads Together plan, as well as version 2.0

that plans for economic reopening, the business community of Utah
Valley stands ready to move our region and state towards economic
prowess once again, while protecting against the renewed spread of
coronavirus.
-2-
BEST PRACTICES
For general businesses,
including offices and production or
manufacturing facilities
1) All on-site workers have their temperatures taken each
day prior to entering the building. Anyone with a fever will
be required to self-isolate at home for 14 days.
2) Employees wear masks, and safety glasses if needed.
3) Breaks and lunches staggered in groups of 10 or less; and

break rooms or common areas arranged so individuals are
all at least six feet apart. Also consider breaks outdoors.
4) Create staggered or rolling employee work groups that work

on different days, with no "cross-pollination" between groups.
5) Every two hours, employees stop working and wipe down their
work areas with sanitizing/disinfecting cleaning supplies, and
wash hands with soap and water for at least 20 seconds
6) Regularly disinfect or sanitize all handles and flat surfaces in

common areas, preferably with a substance approved by the
EPA for fighting SARS-CoV-2. Click here for that list.
7) Weekly on a non-working day or non-working time, disinfect buildings

through fogging, electrostatically spraying, or something similar, and
emphasize high-traffic areas. We recommend using an experienced
contractor that uses both EPA approved disinfectants and methods, as
well as using an established commercial janitorial company or disaster
response company for these services.
-3-
ADDITIONAL PRACTICES
For food service industries,
like restaurants and bars
Restaurants and food

establishments already
comply with many
sanitation and hygiene
regulations. With some
1) Dining rooms should be sanitized with a simple additions to current
quat sanitizer, bleach water mixture, or practices, dining rooms
other commercial grade sanitizer before could begin to safely
service, through-out service by a dedicated reopen dependent on
employee, and at the end of service. This public health data.
includes all tables, chairs, door handles and
any hard surface touched by the public.
This is an additional list of
recommendations that
2) Gloves should be provided upon request
provides more detail for this
of the customer. Latex gloves may be
industry. Individual
provided, but Nitrile or Vinyl gloves should
establishments should review
be available for customers with a Latex
and make decisions in
allergy. It is not required for customers to
accordance with their needs
wear gloves, but is strongly encouraged.
and in consultation with local
and state health department
3) Masks and gloves shall be worn by all
guidelines.
service staff. Gloves must be changed at the
time limits set by the local and state health
departments. Every 30 minutes is
recommended.
-4-
4) Non Signature methods of payment are encouraged. Where signature

credit card slips, cash, and checks are used, these should be placed in a
clean envelope delivered by the server to limit contact with the
customer’s payment method. Checkbooks are not to be used (only single
use disposable envelopes that are discarded when customer is finished).
5) Credit cards should be handled as little as possible. Gloves should be

changed frequently by staff handling the payment method. Cards and
payment stations shall be sanitized after each use.
6) Kitchen and Service staff shall use gloves when handling ready-to-eat
foods, and must wash hands frequently and consistently. Guidelines
from local and state health departments for safe food handling shall be
followed at all times. Gloves are not required for foods that have yet to
be cooked, but are encouraged. Gloves are not required when handling
dough in bakeries, pizza shops, or restaurants where it will be baked
before serving to the public. If serving raw cookie dough, that has the
potential to be eaten before baking, gloves must be worn while handling
it.
-5-
7) Service Staff must have temperature taken before the shift and a log
must be kept. This log must be available for inspection by the local or
state health department upon request. Thermometers must be no
contact or forehead thermometers. Infrared thermometers are
acceptable.
8) Gloves must be available inside and outside bathroom doors, so

patrons can put on a fresh set of gloves going into the bathroom and
coming out of the bathroom. This will help maintain safe hard surface
contact.
9) Cups, lids and straws will be available for drinks, but must not be out
for the public to take. Paper products must be provided by the
restaurant upon request and be kept where the public cannot have
access to them. Communal type dispensers (i.e. napkin dispensers)
cannot be available to the public. Single use dispensers are acceptable.
10) Plastic flatware must come pre-wrapped. Loose plastic flatware is

unacceptable.
-6-
11) To go boxes, pizza boxes, paper cups, and any other paper product
that touches food, must be treated as food. Any time they are handled,
gloves and should be worn to prevent bare hand touching, especially in
regards to folding pizza boxes..
12) Ice is a ready-to-eat food and must be treated as such. Hands must
be gloved when filling ice machines, and masks must be worn.
13) Servers and service staff must submit to COVID-19 testing before
being allowed back to work. In the case of a positive test, service staff
should follow instructions given by the local health department before
being cleared to return to work.
14) Ensure patrons not in the same party are more than six feet apart
from one another. This can be accomplished by spacing tables out or by
placing patrons at every other table, with the minimum required
distance. In restaurants where customers seat themselves, tape should
be placed at tables not to be used.
-7-
15) Playgrounds in restaurants should remain closed.
16) Restaurants with queues or lines should ensure social distancing

procedures with visual or physical markers, and not allow more than 10
people in their waiting area at a time. A list should be kept, and names
and numbers taken. Customers should then be asked to wait outside or
in their cars. Text messages should be sent when their table is ready.
18) Menus, tables, chairs, salt shakers, or any other objects used by
customers shall be sanitized between each use. Single use paper menus
are highly recommended.
19) Large, non immediate familial parties are discouraged.
20) All You Can Eat Buffets should have attendants to serve food. Social
distancing should be maintained at all times.
-8-
21) Buffet Lines should be sanitized at all times. Single use plates should
be used.
22) Table spacing is important at buffet dining rooms, and should

maintain a six foot minimum between patrons not in the same party.
23) Buffet queues for payment should have six foot gaps. A wait list shall
be made for customers in the event that the restaurant is full, and
customers should be asked to wait outside or in their cars. When a table
opens up, customers should be sent a text to alert them that they are
ready.
Business owners: check guidelines from

OSHA on safety in the workplace for
employees and customers:
Click Here
-9-
SAFE TO WORK
These guidelines are not exhaustive, but offer a valuable starting

point for discussing how best to reopen our economy. More
information will come out from state and local health departments in
conjunction with the Utah Leads Together plan. We will continue to
foster dialogue among businesses, health officials, and elected
leaders to ensure we get our businesses and our residents back to
work in a safe manner. Please visit our website at thechamber.org for
ongoing information on these and other practices.
Nic Dunn
Director of Public Policy
[email protected]
www.thechamber.org

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SAFE TO WORK

BEST PRACTICES FOR SAFELY REOPENING

Produced in consultation with private business, commercial cleaning

As the voice of business in Utah Valley, we advocate for a return to

The following best practices are drawn from conversations with

We urge policymakers at the local and state level to consider

Businesses should aggressively communicate their safe to work

Again, any phased reopening must be in accordance with sound

In support of the Utah Leads Together plan, as well as version 2.0

2) Employees wear masks, and safety glasses if needed.

3) Breaks and lunches staggered in groups of 10 or less; and

4) Create staggered or rolling employee work groups that work

6) Regularly disinfect or sanitize all handles and flat surfaces in

7) Weekly on a non-working day or non-working time, disinfect buildings

Restaurants and food

4) Non Signature methods of payment are encouraged. Where signature

5) Credit cards should be handled as little as possible. Gloves should be

8) Gloves must be available inside and outside bathroom doors, so

10) Plastic flatware must come pre-wrapped. Loose plastic flatware is

15) Playgrounds in restaurants should remain closed.

16) Restaurants with queues or lines should ensure social distancing

19) Large, non immediate familial parties are discouraged.

22) Table spacing is important at buffet dining rooms, and should

Business owners: check guidelines from

These guidelines are not exhaustive, but offer a valuable starting

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