On behalf of our members, the ND Hospitality Association (NDHA) has been closely monitoring ongoing developments regarding the spread of COVID-19 (Coronavirus). The NDHA urges calm and fact-based decisions at a time when many rumors have been spread involving the Coronavirus and the hospitality industry. We want to make sure that you’re equipped with the latest information so you can make the best decisions for your business.
- Low Risk – Threshold 1 means unmitigated or uncontained community transmission of coronavirus is occurring elsewhere, but there may not be evidence of significant community transmission in North Dakota yet. At this level, authorities should consider initiating minimally restrictive, or burdensome, but effective mitigation measures. Additionally, authorities should consider canceling or postponing events where a substantive number of attendees are from high-risk locations or high-risk populations.
- Moderate risk – Threshold 2 is defined as evidence that unmitigated or uncontained community transmission of coronavirus is occurring in at least one geographic jurisdiction within the state. At this level, authorities should consider canceling or rescheduling events if located within the area that has community transmission of the disease or if a large number of attendees are anticipated to come from these impacted areas. Consider alternative attendance options such as web-based, televised only or remote attendance.
- High Risk – Threshold 3 means there is widespread community transmission of coronavirus within North Dakota. At this level, authorities should cancel or postpone all events that involve the potential for disease transmission and cannot accommodate alternative attendance options.
The full release from the Governor’s office is available here.
The hospitality industry (including restaurants, lodging, and retail beverage license holders) follows strict local public health guidelines. To meet these guidelines, the industry maintains safety protocols and best practices.
- Provide alcohol-based hand sanitizer stations throughout the operation.
- Increase cleaning and disinfecting frequency for high-touch surfaces.
- Closely monitor employee health. Reinforce personal hygiene and cough etiquette. Encourage symptomatic employees to stay home.
- Have employees disinfect all personal hard surfaces referenced on the product label.
- Educate and inform all employees of infection status and proper infection control procedures.
- Consider implement social distancing in your dining room; since guest counts may be down, remove tables and provide increased distance between guests.
- Consider marketing to customers that you are implementing this practice.
- Increase hand-washing requirements for all employees entering the kitchen and food preparation areas.
The CDC suggests that people take the same steps they would to keep from getting the flu: get a flu vaccine, take everyday preventative actions – like washing your hands often – and see a doctor when you are sick.
On March 3, the EPA released a list of registered disinfectant products that have qualified under its emerging viral pathogen program for use again the virus. You can find the list here.