If you’re looking for restaurant management tips, you’ll find it in this article. Big data is used to analyze operational data to give managers and operators operational insights. These reports can help identify top performers, as well as late servers. With these reports, you can make better decisions about your restaurant. Here are some tips for restaurant reporting. Also, remember to review the CDC’s No Score and P/S suspension policies to avoid a P/S suspension.
CDC’s No Score
The CDC recently updated its guidance for the restaurant industry. The organization considers the food service industry a medium risk for exposure to communicable diseases because of the number of people who frequent restaurants and the enclosed environment where they work and interact. The guidance emphasizes several prevention and response measures, including improving environmental conditions and handling sick employees. It also reiterates previous recommendations related to group gatherings. However, the guidance remains unclear about what each of these steps should entail for restaurants.
Restaurants that had been identified as the source of at least one foodborne illness outbreak in Tennessee between 1999 and 2002 received a mean No Score of 81.2 or 81.6. These mean scores were similar to the mean scores of all restaurants inspected during the study period. In addition, the rank order of critical violations was similar among outbreak-related restaurants without foodborne illness outbreaks. This suggests that a restaurant’s score isn’t always an indicator of its overall food safety practices.
CDC’s P/S suspension
While the CDC’s proposed P/S suspension for restaurants will limit potential exposure to COVID-19 and SARS-CoV-2, the temporary ban will disrupt the lives of many people, negatively impacting the economy and food services industry. The CDC’s P/S suspension is not an immediate cure-all solution, and further studies are needed to assess the economic and community impacts of this multi-component community mitigation strategy.
CDC’s guidelines for reopening a closed restaurant
Before reopening a closed restaurant, employers should improve health protocols. These can be classified into four categories, including increased cleaning and disinfecting, promoting healthy hygiene practices, ventilation, and social distancing protocols. They may also include retraining employees on health and safety protocols. Reopening a restaurant without these measures may put patrons at risk. If you want to keep the public safe, CDC guidelines suggest that you follow these steps as well.
Whether you plan to reopen a closed restaurant is up to you and your local health department. In addition to the CDC guidelines, you must follow state and local orders and regulations. Since these laws are constantly changing, the guidance may not be applicable or outdated if you closed your restaurant a few days ago. However, it’s important to remember that there is always a chance that your local guidance will be deemed outdated and you may face fines.