As an airline catering kitchen worker, you could be exposed to COVID-19 in situations such as having close contact with someone with COVID-19 or touching your mouth, nose, or eyes after handling frequently touched items used by someone with COVID-19 such as catering or food service carts or solid waste.
- Limit close contact with others by maintaining a distance of at least 6 feet, when possible.
- Follow your employer’s normal guidance for handling solid waste from both domestic and international flights.
- Practice routine cleaning and disinfection of frequently touched surfaces, such as desks, door handles and knobs, phones, keyboards, countertops, and cart and carrier handles. Follow the directions on the cleaning product’s label.
- Wear your normally required personal protective equipment (PPE) to perform job tasks.
- Use gloves when handling non-disposable food service items such as cups, utensils and serving trays prior to washing as usual.
- Proper hand hygiene is an important infection control measure. Wash your hands regularly with soap and water for at least 20 seconds. An alcohol-based hand sanitizer containing at least 60% alcohol can be used, but not as a substitute for cleaning hands with soap and water.
- Key times to clean hands in general include:
- Before, during, and after preparing food
- Before eating food
- After using the toilet
- After blowing your nose, coughing, or sneezing
- Additional times to clean hands on the job include:
- Before and after work shifts
- Before and after work breaks
- After handling frequently touched items, such as food service carts
- After handling food waste and non-disposable food service items
- After touching dirty surfaces like floors, walls and soiled carriers and equipment
- Avoid touching your eyes, nose, or mouth.