Covid-19 risk for restaurant workers: reduced kitchens

However, some workers, infectious disease experts, and local health officials say it can be difficult to avoid the tight, tight kitchen conditions that can promote coronavirus transmission.

Masks can slip, especially in warm environments, and become contaminated, while social distancing is often impractical, said Davidson Hamer, a professor at Boston University School of Public Health and the School of Medicine.

“It only takes one person in this environment to remove the virus and everyone is at risk,” he said.

Chefs and food preparation workers — more than 2 million according to 2019 federal data — are among the majority of the U.S. workforce who cannot do their job remotely. Fast food kitchens, which are generally smaller than those in full-service restaurants, have remained open for much of the year.

Comprehensive data are not available to show whether restaurant workers have been infected with Covid-19 at higher rates than other groups of workers. Many local governments do not provide detailed information on outbreaks in the workplace, including the types of employees affected.

Some states and counties, including Oregon, Maryland and Los Angeles County, have together recorded thousands of cases of coronavirus or probable infections among restaurant workers.

Colorado data shows that more than 1,000 restaurant employees this year could have been infected at work by the middle of this month. That is, three times the average number of possible infections per employee per job among nearly 70 different types of jobs with cases tracked by the state.

Connecticut investigated 21 Covid-19 clusters linked to restaurants between July and late December. Connecticut assistant epidemiologist Lynn Sosa said most of these outbreaks are likely to be related to kitchen-restaurant staff. Most of these kitchens are not large and often not well ventilated, Dr. Sosa said.

Restaurants and bars accounted for a tenth of the 47,357 coronavirus-related complaints earlier this month, according to the Department of Labor’s Occupational Safety and Health Administration.

Restaurant kitchens vary widely in size and airflow, factors that affect the possible transmission of the virus, said Thomas Russo, head of infectious diseases at the Jacobs School of Medicine and Biomedical Sciences at the University of Buffalo. The risk increases when kitchen workers take off their masks or don’t wear them continuously, including chefs who need to taste food, Dr. Russo said.

Many restaurant executives claim that they are making great efforts to protect their employees. Taco Bell has created a “quarterback” position to help coordinate service while managers focus on safety and cleanliness, according to Mike Grams, president and chief operating officer of Taco Bell, a division of Yum Brands. Inc.

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The chain also distributes production line workers to their kitchens and requires employees with symptoms of Covid-19 to stay home.

“I won’t say it’s perfect or that it can’t be better,” Grams said.

McDonald’s Corp.

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and its U.S. franchisees last month began conducting checks to make sure restaurant managers and crew met the company’s safety and health standards. Suggested changes to operations conducted prior to the pandemic, with guidance from the Mayo Clinic’s hospital system, include the erection of barriers on the grid lines, where workers often mount sandwiches side by side, and change some employees on opposite sides of the tables to add space to them.

The company has advised operators to build their employees a complete sandwich on their own, which is less efficient but safer, said Bill Garrett, senior vice president of U.S. operations at McDonald’s. Previously, employees would sit next to a table and one person would pass the sandwich to the next. Normally, at least two people gathered a sandwich.

Recent OSHA lawsuits against Starbucks Corp.

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, Chick-in-A Inc., Dunkin ‘Brands Group Inc. and McDonald’s included those of some employees who said co-workers tested positive for the virus, but managers did not communicate or handle matters properly. Insufficient social distancing often appeared in complaints.

Employees who believe they are working in unsafe working conditions can file a claim with OSHA online or through a confidential phone number. Agency officials are investigating all allegations of safety and health violations within their jurisdiction, an OSHA spokesman said.

Chick-fil-A, McDonald’s, Starbucks and Dunkin ‘, now a division of Inspire Brands Inc., said that in the event a worker tested positive, employees who were in close contact with the individual would be notified as soon as possible. possible and may need to be quarantined.

Companies claim that they follow government guidelines and have taken various measures, such as increasing social distancing, adding panels to separate workers from each other and customers, and keeping many canteens closed.

Shonda Harris, a manager of a 46-year-old Taco Bell in Louisiana, died in July after contracting the virus, according to relatives. Mrs. Harris also worked a few shifts at a nearby Burger King, said her husband, Michael Harris. He said he was not sure how his wife contracted the virus, but said he believes restaurants should have done more to safeguard workers.

Taco Bell was saddened by the death of Mrs. Harris, a Taco Bell spokeswoman said, adding that the owners of the Taco Bell where Mrs. Harris worked gave her family and considered her a beloved employee.

Burger King, which is part of Restaurant Brands International Inc.,

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he said the health and safety of workers and customers are his top priorities.

For many restaurants, finding workers and keeping them healthy will remain a challenge. Some employees concerned about contracting the virus reject work shifts, leading companies to increase pandemic-related bonuses and organizing hiring events.

“Some people don’t want to leave home,” said Jack Hartung, chief financial officer of Chipotle Mexican Grill Inc. “Some people will spend hours. They could ask for a temporary leave.”

Starbucks, which this month postponed some promotions to happy hour after some bartenders complained that it had caused crowding in stores, is increasing the pay of employees at its U.S. store by at least 10%. He said the rise is aimed at helping retain and retain employees and is part of a multi-year commitment to raise wages. Meanwhile, Chipotle said he has given more than $ 40 million in pandemic-related pay and assistance bonuses.

At a Starbucks in San Bernardino County, California, at least four baristas usually have drinks behind the counter, said Jay Josef, a 28-year-old barista. Floor stickers show employees where to stay apart, but he said he has run into coworkers.

“It is very hard. We’re all together, ”said Mr Josef, who said he often makes up to 500 drinks per shift.

Kevin Johnson, chief executive of Starbucks, said the company has paid employees who work in quarantine at home and analyzes local infection rates to determine safe staffing levels. “We have no problem closing a store to do that,” Johnson said.

Ken Gonthier, 20, left a manager position at a New Hampshire McDonald’s in April, in part because he was worried he might become infected with the coronavirus and spread it to his father. He now works in a call center from his new home in Nevada.

The owner of New Hampshire McDonald’s said he requires employees to wear masks and has imparted training on social distancing.

Mr Gonthier said he is glad he is no longer close to so many people for hours in an enclosed space. “People come in and realize they can only do so much to be safe,” he said.

Write to Heather Haddon at [email protected] and Micah Maidenberg at [email protected]