Perkins takes its role during the current COVID-19 pandemic outbreak seriously. We understand and appreciate our shared responsibility to slow the spread of Coronavirus Disease 2019 (COVID-19), a respiratory disease caused by the SARS-CoV-2 virus, by acting in accordance with guidance from the Centers for Disease Control and Prevention (CDC), Food and Drug Administration (FDA), Equal Employment Opportunities Commission (EEOC), Occupational Safety and Health Administration (OSHA) as well as federal, state and local public health agencies (“Public Health Agencies”). Therefore, we adopted policies, protocols, and procedures for immediate implementation to regulate for the duration of the pandemic and for as long thereafter as we deem necessary and appropriate. We will play our part in helping to slow the spread of COVID-19 by complying with requirements and recommendations from federal, state, and local authorities.
COVID-19 Prevention Protocols
The best way to prevent illness is to avoid being exposed to the virus. Perkins employees will be trained and required to take the following steps to slow the spread of the virus:
- Maintain good social distance (about 6 feet) from others who do not reside in their household.
- Wash their hands often with soap and water and, in the absence of soap and water, use a hand sanitizer that contains at least 60% alcohol.
- Routinely clean and disinfect frequently touched surfaces.
- Wear PPE, such as gloves and cloth masks.
- Submit to a temperature check before each work shift and anyone who presents a temperature of 100.4°F or higher, as indicated by the CDC, will not be allowed to work and will be asked to self-quarantine.
- Required to certify at the beginning of each work week that they have not been exhibiting any COVID-19 symptoms.
- Clean the dining hall every thirty (30) minutes and, where possible, after each use of a space.
- Frequently clean doors and other contact surfaces.
The following measures will be instituted in the dining facilities to assist in reducing the spread of COVID-19:
- Install physical barriers, such as clear plastic sneeze guards and plexiglass, at checkout stations, cash registers and food stations.
- Arrange tables and seating to have at least six feet apart.
- Take out services provided.
- Permit no more than 50% of maximum occupancy as stated in fire capacity or 12 people per 1,000 square feet it there is not a fire code number available.
- Put markings on the floor in high-traffic areas noting six-feet spacings.
- Use rolled utensils or disposable products.
- Where possible, offer contactless and touchless payment options.
- Display signage for employees, students, faculty, and guests to remind them about handwashing and to refrain from touching one’s face.
- Install sanitizing stations in the dining facility for all guests to utilize before entering and while in the facility.