Covid-19 risk for restaurant workers: cramped kitchens

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

Masks can slip, especially in hot environments, and become contaminated, while social distancing is not practical, said Davidson Hamer, a professor at Boston University School of Public Health and the School of Medicine.

“It takes one person in that environment to get rid of 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 US workforce who are unable to perform their services remotely. Fast food kitchens, which are generally smaller than those in full-service restaurants, have remained open for much of the year.

No comprehensive data are 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 reported thousands of cases of coronavirus or probable infections among restaurant workers.

Colorado data show that more than 1,000 employees at the restaurant this year could have been infected at work in the middle of this month. This is three times the average number of potential infections of employees at work in almost 70 different types of jobs with cases pursued by the state.

Connecticut investigated 21 Covid-19 clusters related to restaurants between July and the end of December. Connecticut Deputy 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, said Dr. Sosa.

Restaurants and bars accounted for a tenth of the 47,357 coronavirus complaints at work this year since this month, according to the Department of Labor’s Occupational Safety and Health Administration.

Restaurant kitchens vary greatly 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 do not wear one continuously, including cooks who have to try food, said Dr. Russo.

Many restaurant managers say they are working hard to protect their employees. Taco Bell has created a quarterback position to help coordinate services, while managers focus on safety and cleanliness, according to Mike Grams, president and chief operating officer of Taco Bell, a division of the Yum brands. Inc.

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The chain has also distributed production line workers to its kitchens and requires employees with symptomatic Covid-19 to stay home.

“I will not say that it is perfect or that it cannot be better,” said Mr Grams.

McDonald’s Body.

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and its U.S. franchisees began conducting inspections last month to make sure restaurant managers and crew meet the company’s health and safety standards. Suggested changes to operations made earlier during the pandemic, with guidance from the Mayo Clinic hospital system, include raising barriers to barbecue lines – where workers typically mount sandwiches next to each other – and moving employees to opposite sides of tables to add space between them.

The company advised operators to have their employees build a whole sandwich on their own, which is less efficient but safer, said Bill Garrett, McDonald’s senior vice president of US operations. Previously, employees sat next to each other at a table, and one person passed the sandwich to the next person. Usually, at least two people assembled a sandwich.

Recent OSHA complaints against Starbucks Body.

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, Chick-in-A Inc., Dunkin ‘Brands Group Inc. and McDonald’s included those from some employees who said their colleagues tested positive for the virus, but managers did not communicate or address the issues properly. Insufficient social distancing has frequently appeared in complaints.

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

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

Companies say they follow government guidelines and have taken a variety of measures, including increasing social distance, adding billboards to separate workers from each other and customers, and keeping many dining rooms closed.

Shonda Harris, a 46-year-old manager of a 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 believed restaurants should have done more to protect workers.

Taco Bell was saddened by Mrs. Harris’ death, said a Taco Bell spokeswoman, who added that the owners of the Taco Bell where Mrs. Harris worked donated to her family and considered her a beloved employee.

Burger King, part of Brands International Restaurant Inc.,

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

For many restaurants, finding workers and keeping them healthy will likely remain a challenge. Some employees worried about contracting the virus refuse job exchanges, leading companies to boost pandemic bonuses and organize employment events.

“Some people don’t want to leave their homes,” said Jack Hartung, chief financial officer of Chipotle Mexican Grill Inc. “Some people will pass on their classes. He may request a temporary leave of absence. “

Starbucks, which this month postponed several happy-hour promotions after some bartenders complained that they caused crowds in stores, is increasing salaries for US store employees by at least 10%. He said the increase is aimed at maintaining and retaining employees and is part of a multi-annual commitment to increase wages. Meanwhile, Chipotle said it has provided more than $ 40 million in pandemic-related wages and assistance bonuses.

At a Starbucks in San Bernardino County, California, at least four bartenders usually make drinks behind the counter, said Jay Josef, a 28-year-old bartender. The stickers on the floor show employees where to stand separately, but he said he hit his co-workers.

“Is very difficult. We are all so close, ”said Mr. Josef, who often makes up to 500 drinks in exchange.

Kevin Johnson, chief executive of Starbucks, said the company has paid employees who are quarantined at home and is analyzing local infection rates to establish a safe level of staff. “We have no problem closing a store to do this,” said Johnson.

Ken Gonthier, 20, left his managerial job at a McDonald’s in New Hampshire 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 at his new home in Nevada.

The owner of New Hampshire McDonald’s said he was asking employees to wear masks and offered training on social distancing.

Mr Gonthier said he was glad there weren’t nearly that many people in an enclosed space for hours. “People come and realize that they can do so many things to be safe,” he said.

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