What the CDC says about COVID-19
Here are some key facts about corona virus. Please note that we are sourcing all of our information directly from the most current data provided by the CDC. Please visit cdc.gov for more guidelines and resources.
What is COVID-19?
How does it spread?
- There is currently no vaccine to prevent corona virus disease 2019 (COVID-19).
- The best way to prevent illness is to avoid being exposed to this virus.
- The virus is thought to spread mainly from person-to-person.
- Between people who are in close contact with one another (within about 6 feet).
- Through respiratory droplets produced when an infected person coughs, sneezes, or talks.
- These droplets can land in the mouths or noses of people who are nearby or possibly be inhaled into the lungs.
- Some recent studies have suggested that COVID-19 may be spread by people who are not showing symptoms.
What are the symptoms?
People with COVID-19 have had a wide range of symptoms reported – ranging from mild symptoms to severe illness.
Symptoms may appear 2-14 days after exposure to the virus. People with these symptoms may have COVID-19:
- Fever or chills
- Cough
- Shortness of breath or difficulty breathing
- Fatigue
- Muscle or body aches
- Headache
- New loss of taste or smell
- Sore throat
- Congestion or runny nose
- Nausea or vomiting
- Diarrhea
Note: This list does not include all possible symptoms. The CDC will continue to update this list as they learn more about COVID-19.
Recommended for your protection
- Wash your hands often with soap and water for at least 20 seconds
- If soap and water are not readily available, use a hand sanitizer that contains at least 60% alcohol
- Avoid touching your eyes, nose, and mouth with unwashed hands
- Avoid close contact with people who are sick and when in public places - “social distancing” suggests keeping at least 6 feet apart
- Cover your mouth and nose with a face cloth/mask when around others
- Cover coughs and sneezes
- Clean and disinfect frequently touched surfaces daily
- Monitor your health - be alert for symptoms
What We Plan to Continue
Follow Proper Handwashing Practices
All staff is educated on proper handwashing practices during training. Proper washing requires wetting the hands and arms with water, applying soap, scrubbing hands and arms for at least 20 seconds, rinsing thoroughly, and then drying with a single-use paper towel or hand dryer. We require all staff to wash their hands after participating in any of the following activities:
Follow Proper Cleaning and Sanitizing Practices
The daily cleaning and sanitizing expectations of our staff are outlined in our GKM University training program. Every GKM team member participates in GKM University training upon hire, and as new and updated content is added to our library of educational resources. Cleaning logs and checklists that detail the cleanliness expectations of your facility are required from staff daily. Management closely monitors said checklist to ensure your facility is safe and sanitary, and for record-keeping. The procedures are based on the health safety standards as outlined by the U.S. National Restaurant Association.
Wear Gloves While Handling All Ready-to-Eat Food
All staff always wear single-use gloves while handling ready-to-eat food. Proper handwashing takes place before and after wearing gloves.
Promote Good Cough and Sneeze Etiquette
Proper cough and sneeze etiquette consist of covering the mouth and nose with a tissue and then proceeding to throw the tissue away and wash your hands immediately. If a tissue is not available, the best method is coughing or sneezing into the elbow (not your hands). then proceeding to wash the arms and hands immediately.
All Staff Food Safety Certified
All Unit Managers and above are required to maintain a current ServSafe Manager certification. Support staff must have either a ServSafe certification or a food handler’s card. Education to obtain such certifications is reinforced through our own version of food safety courses in GKM University. GKMU is required of all staff upon hire, and available to access for review at any time. One of the fundamental aspects of food safety certification is education on the prevention of spreading foodborne illnesses.
All staff is educated on proper handwashing practices during training. Proper washing requires wetting the hands and arms with water, applying soap, scrubbing hands and arms for at least 20 seconds, rinsing thoroughly, and then drying with a single-use paper towel or hand dryer. We require all staff to wash their hands after participating in any of the following activities:
- Using the Restroom
- Leaving and returning to the kitchen/prep areas
- Clearing tables or busing dirty dishes
- Taking out the garbage
- Handling chemicals that might affect food safety
- Handling raw meat, poultry, or seafood
- Touching clothing, aprons, hair, face or body
- Eating or drinking
- Handling money
- Touching phones, computers, or any personal items
- Sneezing, coughing, or using a tissue
Follow Proper Cleaning and Sanitizing Practices
The daily cleaning and sanitizing expectations of our staff are outlined in our GKM University training program. Every GKM team member participates in GKM University training upon hire, and as new and updated content is added to our library of educational resources. Cleaning logs and checklists that detail the cleanliness expectations of your facility are required from staff daily. Management closely monitors said checklist to ensure your facility is safe and sanitary, and for record-keeping. The procedures are based on the health safety standards as outlined by the U.S. National Restaurant Association.
Wear Gloves While Handling All Ready-to-Eat Food
All staff always wear single-use gloves while handling ready-to-eat food. Proper handwashing takes place before and after wearing gloves.
Promote Good Cough and Sneeze Etiquette
Proper cough and sneeze etiquette consist of covering the mouth and nose with a tissue and then proceeding to throw the tissue away and wash your hands immediately. If a tissue is not available, the best method is coughing or sneezing into the elbow (not your hands). then proceeding to wash the arms and hands immediately.
All Staff Food Safety Certified
All Unit Managers and above are required to maintain a current ServSafe Manager certification. Support staff must have either a ServSafe certification or a food handler’s card. Education to obtain such certifications is reinforced through our own version of food safety courses in GKM University. GKMU is required of all staff upon hire, and available to access for review at any time. One of the fundamental aspects of food safety certification is education on the prevention of spreading foodborne illnesses.
What We Plan to Change for Your Safety
Education
New training content that educates staff on what we know about COVID-19, what to do if you feel sick, the measures GKM will take to support sick staff, and the changes to daily operations that will ensure the health, safety, and comfort of all diners. All staff must complete this educational course. New content will be added as additional information is provided by the CDC, requested by your facility, or as determined by GKM.
Health Checks
Team members will have their temperature taken every morning with a contactless thermometer, and participate in a brief health-check questionnaire that is designed to help catch symptoms of COVID-19. Please find our Health-Check Questionnaire here.
Personal Protective Equipment (PPE)
GKM will provide your staff with personal protective equipment such as single-use gloves and face masks.
Proper Signage
Informational signs for both staff and diners will help remind and educate on COVID-19 symptoms and awareness, suggested safety practices, proper handwashing methods, and direction on any changes to the flow of service.
Operational Changes
Increased sanitizing schedules
All routine cleaning and sanitizing schedules will increase in their frequency, especially targeting high-traffic areas such as door handles, countertops, tabletops, and chairs.
Process for Accepting Deliveries
All vendors will receive explicit instructions on where to drop deliveries to minimize their contact in the facility. Delivered goods will undergo an explicit process of unpacking and sanitizing (when possible) to help eliminate any chances of spreading unknown contamination.
No Self-Service Areas
At this time GKM feels it is safest to eliminate all self-service areas such as salad bars, buffet lines, cereal dispensers, condiment pumps, and soda fountains where the accidental spread of germs can happen easily. Depending on your facility’s needs, our team will serve or pre-plate meals/food items for every diner. Meals will come with pre-portioned condiment cups or packets. Staff will prepare composed salads or pre-packaged options; cereal will be provided in single-serve cups. The soda fountain will remain operational if staff can easily serve to customers.
No Kitchen Access (Employees Only)
We kindly ask that no facility management or diners enter the kitchen to minimize the risk of spreading germs to our employees or unknowingly to a kitchen surface or food item.
Layout Adjustments
With your facility’s input and approval, we think adjustments to the dining room layout will help promote social distancing and safe practices. The specific changes will depend on your facility’s setup and needs. However, we hope to start by adding 1-way foot traffic patterns noted by arrow markings, one-way enter and exit areas, 6-ft barriers between diners and staff where applicable (ordering counter, checkout), and installing protective clear-barriers where frequent staff-diner interactions take place, such as the checkout.
Disposable Serving Wares
All serving containers and eating utensils will be disposable at this time. There will be no real plates and silverware, plastic food baskets, or serving trays. We understand that disposable items are not the most ideal option in the effort to eliminate waste. We will make our best effort to provide eco-friendly and compostable options when possible.
Note: Special accommodations will still be available for individuals who may require service that is ADA friendly. In these circumstances, we will ensure that any shared equipment or wares are cleaned and sanitized to a superior standard.
Minimal Employee-Diner Contact
GKM prides itself on superior customer service. Health and safety is our number one priority right now, so meetings with GKM staff will temporarily move to 100% remote. However, that does not mean your customer service will suffer. Our team is still here to listen, answer, and support every bit of feedback, question, or need. Your Account Manager will be happy to help discuss and coordinate remote communication options between you and your chef.
Remote Ordering Options
Place your order in advance to minimize your time in the dining room. It is simple using our mobile application - you can even leave notes on how you want your meal prepared in the comments section, i.e., no cheese, add tomato, extra mayo.
Contactless Checkout Options (N/A to Greek Life)
If a diner chooses, there are contactless checkout options available to eliminate that extra interaction. Pay ahead of time using online/mobile ordering features, or use your contactless payment methods such as contactless-enabled card or Apple Pay.
Health Check Questionnaire
Option 1:
Our first and foremost option is to have our employees answer the questions on the mobile app that is provided by Spectrum Health, and automatically display the results to the person who checks everyone in. Link: https://covid19symptomchecker.spectrumhealth.org
Option 2:
Our second option is to ask the COVID Screening Questions in person.
Are you experiencing any of these symptoms?
• Cough
• Shortness of breath or difficulty breathing
• Fever
In the last 3 days have you experienced two or more two of these symptoms?
• Fever
• Chills
• Repeated shaking with chills
• Muscle pain
• Headache
• Sore throat
• New loss of taste or smell
Have you, or any of your immediate family been diagnosed with COVID within the last 14 days?
Our first and foremost option is to have our employees answer the questions on the mobile app that is provided by Spectrum Health, and automatically display the results to the person who checks everyone in. Link: https://covid19symptomchecker.spectrumhealth.org
Option 2:
Our second option is to ask the COVID Screening Questions in person.
Are you experiencing any of these symptoms?
• Cough
• Shortness of breath or difficulty breathing
• Fever
In the last 3 days have you experienced two or more two of these symptoms?
• Fever
• Chills
• Repeated shaking with chills
• Muscle pain
• Headache
• Sore throat
• New loss of taste or smell
Have you, or any of your immediate family been diagnosed with COVID within the last 14 days?
What We Recommend to Our Diners
Face Coverings
The CDC recommends wearing face coverings in public settings where other social distancing measures are difficult to maintain. It is said that face coverings can help slow the spread of the virus and help prevent people who unknowingly have the virus transmit it to others. Based on these guidelines, we recommend that diners wear an appropriate face covering when in your dining facility, except when they are eating, of course.
Hand Washing
We recommend that diners wash their hands thoroughly before entering the dining room/before eating, after eating/leaving the dining room. We are happy to provide signage that depicts the proper and effective way to handwash. If water and soap are unavailable, we then suggest the use of hand sanitizer, consisting of at least 60% alcohol.
Social Distancing
It is said that limiting face-to-face contact with others is the best way to reduce the spread of COVID-19. “Social distancing” can help minimize said contact by remaining at least 6-feet apart (about two arms’ length) from other people at all times. If a room is crowded this may be difficult to achieve, so we recommend setting a limited dining room capacity. You may choose to monitor the room count by designating a person to take count of everyone who enters and exits the room.
Special Event Etiquette
If you are planning a catered event, we recommend discussing the best safe-practices with your event coordinator. We are here to help (and provide you with delicious food). Some suggestions may consist of limiting the guest headcount, using only disposable serving plates and wares, full-service staff v buffet lines, and so on. It all depends on the demands of your event.
Remove Communal Items (Greek-Life Only)
If your facility offers a shared space in your dining room, we recommend that you remove all communal items, such as shared condiment jars and large beverage containers. We also suggest that no personal leftovers are left in the community refrigerator.
The CDC recommends wearing face coverings in public settings where other social distancing measures are difficult to maintain. It is said that face coverings can help slow the spread of the virus and help prevent people who unknowingly have the virus transmit it to others. Based on these guidelines, we recommend that diners wear an appropriate face covering when in your dining facility, except when they are eating, of course.
Hand Washing
We recommend that diners wash their hands thoroughly before entering the dining room/before eating, after eating/leaving the dining room. We are happy to provide signage that depicts the proper and effective way to handwash. If water and soap are unavailable, we then suggest the use of hand sanitizer, consisting of at least 60% alcohol.
Social Distancing
It is said that limiting face-to-face contact with others is the best way to reduce the spread of COVID-19. “Social distancing” can help minimize said contact by remaining at least 6-feet apart (about two arms’ length) from other people at all times. If a room is crowded this may be difficult to achieve, so we recommend setting a limited dining room capacity. You may choose to monitor the room count by designating a person to take count of everyone who enters and exits the room.
Special Event Etiquette
If you are planning a catered event, we recommend discussing the best safe-practices with your event coordinator. We are here to help (and provide you with delicious food). Some suggestions may consist of limiting the guest headcount, using only disposable serving plates and wares, full-service staff v buffet lines, and so on. It all depends on the demands of your event.
Remove Communal Items (Greek-Life Only)
If your facility offers a shared space in your dining room, we recommend that you remove all communal items, such as shared condiment jars and large beverage containers. We also suggest that no personal leftovers are left in the community refrigerator.
Additional Services
We are happy to help provide your facility with supplies that will promote safe practices. Please see the following information on supplies and packages we can offer at your request. If you are looking for something that is not noted on any of the lists below, please contact the management team and we will look into your request(s) further and assist to the best of our abilities.
- Sanitizer stations
- Face masks
- Signage (free)
- Disposables (GL)
- Individually wrapped toast-bar items (GL)
- Pre-packaged salads (GL)
Customized Plans for Your Facility
The preventative measures and operational changes we have outlined are designed to tackle the challenges of COVID-19 to the best of our knowledge and ability. However, if there are additional requests that your facility would like us to make, we are happy to explore how to make that happen. This may include, but is not limited to, altering contracted dates of service due to changes in your facility’s operating hours. Please contact the account management department to discuss designing a customized plan for your facility:
Ali Dadian, Operations Manger
ali@gkmgmt.com
(623) 428-0476
Ali Dadian, Operations Manger
ali@gkmgmt.com
(623) 428-0476
