Coronavirus Action Resources
COVID-19 Resources
Reopening Guidance for Cleaning and Disinfecting:
This document from the CDC includes information for all areas of business - restaurants, healthcare, schools and college & university.
DIY Sanitation Audit Checklist
Customer Education Webinars
Grants 101: Finding, Applying and Being Awarded
Presented September 21, 2020
CEUs Available: AND, ANFP, ACF, SNA
Click here to request a copy of your certificate.
Name two sources of grant funding
Provide two examples of best practices for writing grant applications
Specify two best practices for steps to take after grant funding has been awarded
COVID-19 and the Impact on Non Commercial Operations
Presented May 14, 2020
Explain how COVID-19 impacts non-commercial operators in the near future in order to help operators plan for changes related to menu, meal service or staffing
State at least three expected changes to menu service or product mix. Use this information to help identify potential changes within your operation.
Outline best practices and identify at least one action that can be applied in your operation
Safe Kitchens in Times on COVID-19
Presented May 19, 2020
Understanding the differences between foodservice sanitizing and environmental service disinfecting
Identifying EPA registered disinfectants to help fight COVID-19
Proper procedures to keep you, your employees and customers safe
Portable & Delicious: Menu Design and Food Safety for Delivery
Presented May 21, 2020
Understand how COVID-19 is impacting the demand for meal delivery in the non-commercial segment today and in the near term future
Uncover examples and best practices for delivery menu options
Recite critical food safety factors to ensure safety of delivered meals
Keeping a Good Team Together: Top Strategies to Engage and Motivate Your Foodservice As You Adapt to the Lingering Pandemic
Presented June 25, 2020
Click here to request a copy of your certificate.
Recitate at least two best practices to help with staff training and consider how those could be implemented in your operation.
Learn strategies to help make your staff more efficient in order to improve workflow in your organization.
Identify at least two new tools or resources available to help staff training, retention, or morale that would be beneficial in your operations
Signs and Posters
Handwashing:
Handwashing sign (National Restaurant Association)
Handwashing Poster
Practice Social Distancing (slide 2)
Wash Your Hands (slide 3)
Clean Credit Card (slide 4)
Disinfectants:
Array Product Information
GFS Item # 162032 - Germicidal Cleaner & Disinfectant
GFS Item # 162081 - NON-ACID RESTROOM CLEANER DISINFECTANT
GFS Item # 245208 - Ultimate Sanitizer
GFS Item # 460583 - Mint Quat Disinfectant
GFS Item # 570486 - Neutral Quat Disinfectant
GFS Item # 666807 - Quat Clean
GFS Item # 703559 - TB Quat
Idea Center Article: Disinfecting in the Time of COVID-19
Articles related to food safety
Food Handling Safety for Portability
Healthcare only - Emergency Preparedness
Resources/Training related to safety
Safety Resources and PPE - Check with Sales Rep for availability.
ServSafe and Delivery: COVID-19 Precautions - Two new, free training videos that address COVID-19 precautions for takeout and delivery. Available in English and Spanish.
Disaster Relief Food Safety Training - This free course is designed to instruct volunteer food workers on general food safety principles to ensure safe food handling while serving those in need.
Food Safety Basics Training Topic
Food Safety Training Topics Page
Academy of Nutrition and Dietetics/Coronavirus Page
-Includes food safety information and resources that may be helpful to share with your staff about keeping families safe at home.