FAQ During COVID-19

No. Late fees shall not be assessed during the 2020–2021 license year.

Yes. A special transitory temporary food unit license holder will be allowed to apply for the 2020–2021 licensing year, even if the license holder received only 1 evaluation during the 2019–2020 licensing year. If you did obtain operational inspections during the 2019-2020 license year, please provide copies of your inspection reports with the application or e-mail your inspection reports to [email protected]. 

Yes. Any individual who enters a food-selling establishment who is able to medically tolerate a face covering must wear a covering over his or her nose and mouth, such as a homemade mask, scarf, bandana, or handkerchief.

No. Ensure hands are washed with soap and hot water (100F) for at least 20 seconds – hand sanitizer is not an approved substitute for hand washing at food service establishments. Hand sanitizer may be applied only to hands that are cleaned as specified under Food Code 2-301.12. 

Use best efforts to provide employees and customers access to an alcohol-based hand sanitizer that contains at least 60% alcohol, as recommended by the Centers for Disease Control and Prevention (CDC);

Yes. See List N: Disinfectants for Use Against SARS-CoV-2. All products on this list meet EPA’s criteria for use against SARS-CoV-2, the virus that causes COVID-19.
https://www.epa.gov/pesticide-registration/list-n-disinfectants-use-against-sars-cov-2 

Yes. Ensure that both employees and customers remain at least six (6) feet apart to the maximum extent possible, including during employee breaks. Consider reviewing floor plans, creating temporary barriers, designating aisles as one-way only, and establishing queueing distances.

No. 

No. 

Yes.

The main difference between cleaning and sanitizing is that cleaning is the act of clearing debris and deposits on a surface, while sanitizing involves killing bacteria after the surface has already been cleared or wiped off.

When comparing cleaning vs sanitizing, you’ll want to make sure that cleaning happens first regardless of the surface, and that sanitizing follows depending on the area. Items that come into contact with foods and that are often touched should be sanitized.

The difference between sanitizing and disinfecting is based on the amount of bacteria each process eliminates. While sanitizing is meant to kill the majority of germs, it cannot make antiviral claims. Disinfecting is more potent than sanitizing and can kill nearly 100% of bacteria, viruses, and fungi while targeting specific disease-carrying microorganisms like the flu virus, norovirus, and coronavirus.

Note: Continue use of approved sanitizers as stated in the 2009 MI Food Code. *If a disinfectant is used in addition to sanitizer on food contact surfaces, ensure it is approved for use on this type of surface.

Prohibit employees who are sick from reporting to work and send employees home if they display symptoms of COVID-19. Employees who test positive for COVID-19 or who display one or more of the principal symptoms of COVID-19 should stay home and contact the local health department. 

Yes.

1. The screening procedures must include the following questions:
   1. Do you have any of the following symptoms?
      1. Fever of 100.4 degrees or higher (as measured by a touchless thermometer if available, but a verbal confirmation of lack of fever is sufficient if a touchless thermometer is not available);
      2. Cough (excluding chronic cough due to a known medical reason other than Covid-19);
      3. Shortness of breath; or
      4. Sore throat
   2. Have you travelled internationally or outside of Michigan in the last 14 days, excluding commuting from a home location outside of Michigan? For purposes of this order, commuting is defined as traveling between one’s home and work on a regular basis.
   3. Have you had and close contact in the last 14 days with someone with a diagnosis of Covid-19?
2. Any affirmative response to screening questions (1)(a) or (b) above requires the individual to be excluded:
   1. For at least 72 hours with no fever (three full days of no fever without the use of medicine that reduces fever) and other symptoms have improved (for example, when cough and shortness of breath have improved) and at least seven days have passed since symptoms first appeared.
   2. Except for necessary workers engaged in travel related to supply chain and critical infrastructure, for 14 days following travel unless that travel was due to commuting from a home location outside of Michigan.
3. An employee who provides an affirmative response to question (1)(c) above may be allowed to continue work at the employer’s discretion provided they remain asymptomatic and the employer implements the following additional precautions to protect the employee and the community:
   1. Employers should measure the employee’s temperature and assess symptoms each day before the individual enters the facility. A touchless thermometer, or a dedicated thermometer for the employee if not touchless, should be used. Sharing of any thermometer other than a touchless thermometer is strictly prohibited.
   2. As long as the employee does not have a fever or other symptoms, they should self-monitor under the supervision of their employer’s occupational health program in place to protect employee health and safety.
   3. If the employee begins to experience symptoms during the day, they should be sent home immediately.
   4. The employee should wear a face mask at all times while in the workplace for 14 days after exposure. Employers can issue facemasks or can approve employees’ supplied cloth face coverings in the event of shortages.
   5. The employee should maintain at least six feet of distance from other people as work duties permit.
   6. Beyond standard cleaning protocol, clean and disinfect all areas such as offices, bathrooms, common areas, and shared equipment routinely known to be impacted by the exposed employee for 14 days after last exposure.