Safety First, Last and Always

Developing a strategy for prioritizing employee safety—and making subsequent investments—can prevent costly injuries down the line.

For much of the past six months, school foodservice professionals had limited access to their facilities and were focused on managing emergency feeding operations. Employee safety concerns revolved mostly around limiting the risk for coronavirus infection, applying social distance protocols, requiring face masks and/or shields, taking temperature checks, using EPA-approved disinfectants on surfaces to destroy microscopic virus particles and making other adjustments to both meal prep and service procedures. As schools reopen for a new year, these efforts continue, but it’s important to remember that there’s more—much more—to safeguarding the health and well-being of foodservice employees than warding off COVID-19 infections...

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