Keeping Our Communities Fed

Food and beverage establishments continue to be crucial assets in their communities to ensure that no one goes hungry. Governor Kate Brown’s order for social distancing and the consequent closure of dining rooms across Oregon to help in slowing the spread of COVID-19 has had a dramatic impact on the workers and families who depend on foodservice establishments to provide their next meal. 

In recent weeks, many operators have pivoted to expand menu offerings to accommodate expanded carryout, offer curbside service, an innovate service models to serve their communities. 

Below is information on: 
Raw Food Guidance
Guidance for Selling Product in Temporary Retail Setting
 
To provide service to communities and afford restaurateurs alternative financial and employment viability during this public health crisis, restrictions on the resale of bulk foods are being lifted and new temporary permissions instituted. Restaurants can provide certain goods to consumers for purchase or donation. Allowed products include: household goods, such as toilet paper, paper towels, general cleaning supplies (sanitizing tablets, cleaning supplies, etc.), and food items such as non-perishable goods and unopened containers of milk and dairy products, packaged cheeses, raw meats and poultry. 

The FDA Provides Restaurants and Food Manufacturers Flexibility on Nutrition Labeling of Certain Packaged Food

For restaurants that wish to sell packaged food to consumers directly, or to other businesses for sale to consumers, the FDA does not intend to object if the packaged food lacks a Nutrition Facts label, provided that the food does not have any nutrition claims and contains other required information on the label, including the following, as applicable: 
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  • A statement of identity,
  • An ingredient statement,
  • The name and place of the business of the food manufacturer, packer, or distributor,
  • Net quantity of contents, and
  • Allergen information required by the Food Allergen Labeling and Consumer Protection Act.
For food manufacturers that have inventory on hand that is labeled for use in restaurants, the FDA does not intend to object to the sale of packaged food that lacks a Nutrition Facts label by food manufacturers, provided that the food does not have any nutrition claims and contains other required information on the label, including the following, as applicable: 
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  • A statement of identity,
  • An ingredient statement,
  • The name and place of business of the food manufacturer, packer, or distributor,
  • Net quantity of contents, and
  • Allergen information required by the Food Allergen Labeling and Consumer Protection Act.

​For more information on the labeling announcement, click here.
Takeout Guidance
​​Guidance for Restaurants Providing Takeout / Grab-and-Go Service 

CDC, FDA and USDA are not aware of any reports at this time that suggest COVID-19 can be transmitted by food or food packaging. Current evidence shows the biggest risk of transmission of COVID-19 is being around individuals who are symptomatic (and to a lesser extent, infected but not showing symptoms.) Food businesses should be following employee health policies and health department recommendations to keep these individuals' home. 

The Oregon Health Authority has provided the following guidance for providing acceptable takeout/grab-and-go methods:
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  • Food service facilities may take customer orders by phone or in person. Social distancing protocols must be implemented for customers order in person. 
  • Customers may stand in line inside or outside of the facility or at the host station (most sit-down restaurants) if staff monitor the line and assure social distancing of at least three feet between customers is maintained at all times while on the premises. 
  • Providing signage for customers to support this requirement is recommended but not required.
  • Customers cannot congregate inside of the facility or sit to eat after receiving their food. 
  • No consumption of any food or beverage may occur on the premises of the food facility (including outdoor seating). 
  • OHA recommends that single use items like napkins and condiments be provided directly to the consumer rather than placed in a self-service area. Self-service beverage operations should be discontinued, and beverages filled by employees. Refilling of beverage containers by the public is not allowed.
These are some steps you should consider taking to keep your employees and communities safe:
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  • Create a policy for your foodservice establishment that meets the criteria for social distancing and reflects your commitment to safety and sanitation.
  • Identify workstations with tape on the floor the complies with social distancing protocols for your back of house staff.
  • Limit or adjust your menu to avoid crossover between workstations.
  • Assign separate tables in the dining room for your staff for mandatory breaks and meal periods (if applicable).
  • Assess your capacity for curbside, digital, third-party, and phone orders. Is it feasible to take orders outside of your dining room to limit traffic in your foodservice establishment?
​Other Resources

​U.S. FDA Information and best Practices: Best Practices for Retail Food Stores, Restaurants, and Food Pick-Up/Delivery Services

COVID-19 and Food, Pool and Lodging Facilities: Questions and Answers for LPHAs on Governor’s Orders in Response to the COVID-19
QUICK LINKS / COVID-19 RESOURCES

- Announcements & Resources
​​- Commitment to Safety Checklists
​​- FAQ
​- Federal Action / CARES Act
- Guest Check-In Statement/Lodging (pdf)
​- Keep Our Communities Fed (To-Go/Retail)
​- ORLA CEO Updates
- ORLA Relief Efforts
​- Reducing Food Waste Resources
- Relief Available for Employers & Employees
- Sanitation Cards (pdf)
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- Governor Brown's Reopening Oregon Site
- Oregon Health Authority COVID-19 Updates


WEBINARS & EVENTS 

​​- Calendar 
​- Recorded Webinars
​​- ORLA Virtual Town Hall Meetings


​DOWNLOAD GUIDANCE
- Raw & Bulk Food Guidance
- Takeout FAQ
​- Public Health Order 20-12