COVID-19 FAQ for Food Banks: Best Practices and Communication

WHAT SHOULD BE COMMUNICATED TO CUSTOMERS?

• Staff, volunteers and customers should not come to the food bank if they are displaying symptoms of COVID-19, or have come in contact with someone who has had symptoms.
• Cloth face coverings should also be encouraged for customer use, based on local guidance.
• Consider communicating to customers through signs, social media or newsletters.
• Proactively reach out to county health departments.

IS THERE A PROTOCOL IN THE EVENT AN EMPLOYEE OR CUSTOMER IS DIAGNOSED WITH COVID-19 OR THINKS THEY HAVE IT?

• Each food bank should have policies and procedures in place for employee health and wellness.
• You should be sure that sick employees and volunteers do not report to work and you should suggest they see a doctor.
• If you have a sick employee or customer, report it to the health department.
• CDC advises that you should provide instructions to employees/guests on what to do if they develop symptoms within 14 days after their last possible exposure to the virus.

WHAT SHOULD BE DONE IF A WORKER IS EXPOSED TO COVID-19?

• Businesses should follow CDC and FDA guidance for screening employees who have been exposed to COVID-19.
• Pre-screen employees for symptoms or fever before starting work.
• Employees with fever and symptoms should be advised to see a doctor for evaluation and should be deferred to Human Resources for next steps.

Stay informed: ext.vt.edu/covid-19updates
www.cdc.gov/coronavirus/2019-ncov
Updated April 28, 2020