• Wash your hands with soap and water for at least 20 seconds. Soap and water should be used preferentially
• Clean your hands often with an alcohol-based hand sanitizer that contains at least 60-95 percent alcohol, wash your hands with soap and water for at least 20 seconds. Soap and water should be used preferentially if hands are visibly dirty
• Avoid touching your eyes, nose, and mouth with Especially unwashed hands
• Cover your mouth and nose with a tissue when you cough or sneeze, Cough and sneeze into your arm/elbow, “the Vampire Sneeze”
• Put your used tissue in a waste basket, wash hands
• If you don’t have a tissue, cough or sneeze into your upper sleeve, not your hand
• Avoid close contact with people who are sick
• Routinely clean all frequently touched surfaces in the workplace, such as workstations, countertops, and doorknobs with the cleaning agents that are usually used in these areas, following the directions on the label of the cleaning agent
• Stay home when you are sick ( see “know the symptoms of COVID-19”)
• Face masks should be used by people who show symptoms of COVID-19 to help prevent the spread of the disease to others

• We are offering “contactless” carry-out and delivery, where you never have to come in contact with or near any of our staff to get your food.
• All food and kitchenware is being handled with gloves to avoid any direct skin contact
• Glove changes occur every 30 minutes and in-between all tasks
• Staff temperatures are taken every morning
• We are regularly sanitizing everything, from the door handles to every square inch of the kitchen and equipment
• Only critical staff is on hand for meal prep, curbside pick-up and delivery
• No employee will be permitted on the premises if they begin to feel sick
• All food packaging is clean and sanitized with UV lighting and handled with gloves

All employees must wear face masks as part of uniform. As mandated by the State of Ohio “Face coverings required for employers and employees; the guidance lists exceptions. Face coverings are recommended for all people (including clients/customers) who can safely wear them. Face masks are to be utilized throughout entirety of shift/event."

One face mask will be provided by Nosh – each team member will be required take care of their face mask as you would your uniform -This is now part of your uniform. – Please see supervisor regarding care of face mask

All employees must practice social distancing whenever possible, maintain 6’ physical distance from other employees and guests. 

Wash your hands often when you onsite at a catering event. Your hands can spread germs, so wash your hands often to prevent cross-contamination. Hand washing is especially important – Utilize sanitizers if soap and water are not readily available. Here are some key times to wash in the kitchen:

• Before, during, and after preparing any food.
• After handling raw meat, poultry, seafood, and eggs.
• Before eating & after eating.
• After touching garbage.
• After wiping counters or cleaning other surfaces with chemicals.
• (In a client’s home) - After touching pets, pet food, or pet treats. 
• After coughing, sneezing, or blowing your nose.
• Touching cell phones or other socially used devices, headphones, lighters, etc. 

Hand washing is one of the most effective ways to prevent the spread of germs, but it’s important to follow these five steps every time.

1. Wet your hands with clean, warm running water, and apply soap.

2. Lather your hands by rubbing them together with the soap. Lather the backs of your hands, between your fingers, and under your nails.

3. Scrub your hands for at least 20 seconds. (Hum the “Happy Birthday” song from beginning to end twice.)

4. Rinse your hands well under clean, running water.

5. Dry your hands using a clean towel or air dry them.

Washing hands is important even if you’re wearing gloves. Be sure to wash your hands before and after using gloves to prevent the spread of germs. You can contaminate gloves with germs from your hands when you put on gloves. Contaminated gloves can spread germs to your hands when you remove the gloves.

Team Members should use food-safe gloves when handling ingredients or packaging ready-to-eat meals to minimize the spread of bacteria. Gloves provide a barrier between dangerous pathogens and the food you are preparing. However, disposable gloves can easily get contaminated which makes it vital to understand how often you should replace your gloves.

When it comes to changing your gloves, chefs, servers, team members can never be too careful. The more often you change them, the better. To ensure you’re properly using gloves, it’s important to understand when to replace them:

• When they are dirty
• When they tear or break
• Before beginning a new task
• Before handling ready-to-eat food
• After using electronics
• After handling raw meat, seafood, or poultry
• After 2 hours of continuous use
• Before putting on a new pair of gloves, make sure to wash your hands. Gloves can easily become contaminated by making contact with unwashed hands.

• Nosh Supervisor temperature check - must be below 100.4°F 
• If you become ill at work with acute respiratory illness symptoms (i.e. cough, shortness of breath), notify your supervisor so that you can be separated from other employees and be sent home immediately. If you are able to notify your supervisor by telephone or email, you should do so.
• Employees who have symptoms of acute respiratory illness are recommended to stay home and not come to work until they are free of fever (100.4° F [37.8° C] or greater using an oral thermometer), signs of a fever, and any other symptoms for at least 24 hours, without the use of fever-reducing or other symptom-altering medicines (e.g. cough suppressants). Employees should notify their supervisor and stay home if they are sick. If you believe you have been exposed to the virus causing COVID-19 and you are fever-free without the use of fever-reducing or other symptom-altering medicines for more than 24 hours, the Company may still ask you not to report to work or may ask you to work remotely. 
• If you have any Covid-19 symptoms 3 days prior to your scheduled shift, YOU CANNOT WORK and must notify your immediate supervisor 
• If you have a confirmed case of COVID-19, please contact your supervisor by phone or email. You will not be allowed to report to work for at least 14 days. 
• If you have a confirmed case of COVID-19, the Company will inform fellow employees of their possible exposure to COVID-19 in the workplace but maintain confidentiality as required by the Americans with Disabilities Act (“ADA”). 
• Any employees exposed to a co-worker or family member with a confirmed case of COVID-19 will be asked to conduct a risk assessment (“Risk Assessment”) to assess their potential exposure pursuant to CDC guidance:

1. The Risk Assessment requires employees to assess their risk level and whether they are symptomatic or asymptomatic.
2. Depending on your individual Risk Assessment, you may not be allowed to report to work for at least 14 days. During this 14-day period you may be permitted to telework or work remotely, depending on your position and in the Company’s sole discretion. 
3. Depending on your risk exposure, the Company may recommend that you self-observe your symptoms until 14 days after your last potential exposure. The Company may recommend that you check your temperature before arriving at the workplace to ensure that you are still asymptomatic.

• Employees who are well but who have a sick family member at home with COVID-19 should notify their supervisor and refer to CDC guidance for how to conduct a Risk Assessment of their potential exposure. You will not be available to work, Nosh Management team will issue notification when availability for shifts has resumed.

Please follow the Nosh’s safety policy including company rules related to the use of personal protective equipment, including the use of gloves, face protection, and respiratory protection. If you have any questions about the Company’s safety policies or the use of personal protective equipment, please contact David Holland at Hollandnosh@gmail.com.