California Guide to Reopening your Business

This document provides guidance for businesses to support a safe, clean environment for workers. CDC has more guidance for businesses and employers and specific guidance for grocery and food retailers. FDA has best practices for retail food stores, restaurants, and food pickup/delivery services.

Worksite Specific Plan

Establish a written, worksite-specific COVID-19 prevention plan, perform a comprehensive risk assessment of all work areas, and designate a person to implement the plan.

Identify contact information for the local health department where your business is located for communicating information about COVID-19 outbreaks among employees.

Train and communicate with employees on the plan.

Regularly evaluate the workplace for compliance with the plan and document and correct deficiencies identified.

Investigate any COVID-19 illness and determine if any work-related factors could have contributed to risk of infection. Update the plan as needed to prevent further cases.

Identify close contacts (within six feet for 10 minutes or more) of an infected employee and take steps to isolate COVID-19 positive employee(s) and close contacts.

Adhere to the guidelines below. Failure to do so could result in workplace illnesses that may cause operations to be temporarily closed or limited.

Topics for Employee Training

Information on COVID-19, how to prevent it from spreading, and which underlying health conditions may make individuals more susceptible to contracting the virus.

Self-screening at home, including temperature and/or symptom checks using CDC guidelines.

The importance of not coming to work if employees have a frequent cough, fever, difficulty breathing, chills, muscle pain, headache, sore throat, recent loss of taste or smell, or if they or someone they live with have been diagnosed with COVID-19.

To seek medical attention if their symptoms become severe, including persistent pain or pressure in the chest, confusion, or bluish lips or face.

The importance of frequent handwashing with soap and water, including scrubbing with soap for 20 seconds.

The importance of physical distancing, both at work and off work time

Proper use of face coverings, including:

  • Face coverings do not protect the wearer and are not personal
    protective equipment (PPE).
  • Face coverings can help protect people near the wearer, but do not replace the need for physical distancing and frequent handwashing.
  • Employees should wash or sanitize hands before and after using or adjusting face coverings.
  • Avoid touching eyes, nose, and mouth.
  • Face coverings should be washed after each shift.

Individual Control Measures and Screening

Provide temperature and/or symptom screenings for all workers at the beginning of their shift and any personnel entering the facility. Make sure the temperature/symptom screener avoids close contact with workers to the extent possible. Both screeners and employees should wear face coverings for the screening.

Employers should provide and ensure workers use all required protective equipment. This includes protections for cashiers, baggers, and other workers with regular and repeated interaction with customers. Employers should consider where disposable glove use may be helpful to supplement frequent handwashing or use of hand sanitizer.

Employers should also be provided and use protective equipment when offloading and storing delivered goods. Employees should inspect deliveries and perform disinfection measures prior to storing goods in warehouses and facilities when there are signs of tampering.

Workers should have face coverings available and wear them in retail facilities, offices, parking lots or garages, or in company owned vehicles. Face coverings must not be shared.

Retailers should require the public to use face coverings before entering their stores.

Cleaning and Disinfecting Protocols

Perform thorough cleaning in high traffic areas, such as break rooms, lunch areas and areas of ingress and egress including stairways, stairwells, escalators, handrails, and elevator controls. Frequently disinfect commonly used surfaces, including shopping carts, baskets, conveyor belts, registers, scanners, register telephones, hand-held devices, counters, door handles, shelving, ATM PIN pads, customer assistance call buttons, handwashing facilities, etc.

Clean and sanitize shared equipment, including but not limited to, pallet jacks, ladders, supply carts, time clocks, payment portals, and styluses between each use.

Clean touchable surfaces between shifts or between users, whichever is more frequent, including but not limited to working surfaces, tools, and stationary and mobile equipment controls.

Equip customer entrances and exits, checkout stations, customer changing rooms with proper sanitation products, including hand sanitizer and sanitizing wipes, and provide personal hand sanitizers to all frontline staff (e.g., cashiers).

Ensure that bathrooms stay operational and stocked at all times and provide additional soap, paper towels, and hand sanitizer when needed.

Provide employees with tissues, no-touch trash cans, hand soap, adequate time for handwashing, alcohol-based hand sanitizers, disinfectants, and disposable towels.

Adjust or modify store hours to provide adequate time for regular, thorough cleaning and product stocking. Stagger stocking so that associates are in different aisles.

Provide time for workers to implement cleaning practices before and after shifts. If cleaning is assigned to the worker, they must be compensated for that time. Procure options for third-party cleaning companies to assist with the increased cleaning demand, as needed.

Install hands-free devices including motion sensor lights, contactless payment systems, automatic soap and paper towel dispensers, and timecard systems.

Encourage the use of debit or credit cards by customers, encourage customers to clean their reusable bags frequently and require customers who bring reusable bags to bag their own purchases.

Consider installing portable high-efficiency air cleaners, upgrading the building’s air filters to the highest efficiency possible, and making other modifications to increase the quantity of outside air and ventilation in offices and other spaces.

Physical Distancing Guidelines

Implement measures to ensure physical distancing of at least six feet between workers and customers. This can include use of physical partitions or floor markings, colored tape, or signs to indicate to where workers and/or employees should stand.

Take measures at checkout stations to minimize exposure between cashiers and customers, such as Plexiglas barriers. Employees and customers should also wear face coverings. Display signage at entrances, checkout lanes, and registers to remind customers of physical distancing at every opportunity.

Adjust in-person meetings, if they are necessary, to ensure physical distance and use smaller individual meetings at facilities to maintain physical distancing guidelines.

Place additional limitations on the number of workers in enclosed areas to ensure at least six feet of separation to limit transmission of the virus.

Stagger employee breaks to maintain physical distancing protocols.

Close breakrooms, use barriers, or increase distance between tables/chairs to separate workers and discourage congregating during breaks. Where possible, create outdoor break areas with shade covers and seating that ensures physical distancing.

Close in-store bars, bulk-bin options, and public seating areas and discontinue product sampling.

Dedicate shopping hours for vulnerable populations, including seniors and those medically vulnerable, preferably at a time following a complete cleaning.

Increase pickup and delivery service options for customers to help minimize in-store contact and maintain social distancing, such as online ordering and curbside pick- up.

Provide a single, clearly designated entrance and separate exit to help maintain physical distancing where possible.

Adjust maximum occupancy rules based on the size of the facility to limit the number of people in a store at one time, using no more than 50% maximum occupancy.

Be prepared to queue customers outside while still maintaining physical distance, including through the use of visual cues.

Encourage employees to practice physical distancing during pickup and delivery by talking with the customer through a passenger window, loading items directly into the customer’s trunk without contact, or leaving items at their door.

Make some locations pickup- or delivery-only to minimize employee/customer contact, where possible.

Expand direct store delivery window hours to spread out deliveries and prevent overcrowding.

Require truck drivers, delivery agents, or vendors who enter your business to weare a face covering.

Live YouTube Video Presentation

In partnership with the Salinas United Business Association (SUBA), we’ve created a live YouTube video presentation. You can view the video below and download the presentation slides here:

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