Historic Estate & Farm of Marie Zimmermann

This Safety Manual is to create standardized operational procedures and provide best practices to open and operate MZH Hospitality Group in a safe manner to minimize the risk of COVID-19. The goal is to allow our employees and vendors to work in a safe business and our guests to dine in a safe business. The health and safety of our employees, vendors and guests is paramount and following these standard operating procedures and best practices will allow us to continue to operate in a hospitable and safe manner. MZH COVID-19 Safety Standards: Indoor Occupancy: MZH Hospitality has limited its indoor occupancy in compliance with NPS guidelines. No more than 80 persons will be allowed in the business at any time, providing for 6 linear feet perfectly spaced in the occupiable area. PPE Use Guidelines: Personal Protective Equipment, commonly referred to as “PPE”, is equipment worn to minimize exposure to hazards that cause serious workplace injuries and illnesses. Following the COVID-19 outbreak, MZH will require use of masks and gloves for employee PPE to ensure the safety of our guests and employees. Wearing a Mask • A mask must be worn during preparation of ALL food and beverage, anytime an employee is inside the business. Masks should be: o Clean and in good repair o Fit snugly, but comfortably against the side of the face o Be secure o Be positioned so there is no need to adjust it frequently o Not have holes or tears o Not be shared with others • MZH will provide each employee with reusable masks which must be cleaned after every wearing. o Reusable masks are machine washable and can be put in the dryer on a cool cycle or line dried. o Reusable masks can also be hand washed with hot, soapy water. Scrub the mask for at least 20 seconds and put in the dryer on a cool cycle or let air dry. o Please consider using a non-scented laundry detergent if you are sensitive to perfumes so it is easier to wear the masks. o If ironing your mask, do not iron the elastic ear bands. • Employees may wear their own masks as long as the masks don’t have any inappropriate writing or images on them. Reusable masks must be cleaned after every wearing. • To put mask on: o Wash hands following Hand Safety Guidelines. o Do not touch face until hands are washed. o Loop elastic bands around ears so colored side of mask is facing out and mask is covering the nose, mouth, and chin. o Pinch the mask at the bridge of the nose to secure its fit. • To remove mask: o Wash hands following Hand Safety Guidelines. o Do not touch face until hands are washed. o Pull elastic bands away from ears and pull mask away from face, being sure not to touch the face of the mask. o Properly dispose of mask in a garbage can. o Wash hands following Hand Safety Guidelines after disposing of mask and putting on another one if needed. • Masks should be changed if it becomes dirty or wet. • When mask is not in use for eating or other reasons, it should be stored safely in a clean bag, envelope or similar. Hand Safety Guidelines: Proper hand washing is critical in keeping yourself, your co-workers, your guests and your community safe. As a result of COVID-19 health & safety, we are requiring all employees to wash their hands every 30 minutes. Management will ensure hand soap is checked and refilled every two hours. Per Department of Health and MZH Guidelines, employees must wash their hands for a minimum of 20 seconds the following times: • As soon as they enter the establishment at a hand sink away from food prep (restroom or other designated area). • Before starting work • When hands are visibly soiled or feel soiled • After touching face, hair or clothing • After touching garbage • Before, during and after food/non-food item receiving, unpacking, preparation, packaging, and service • After touching high touch surfaces such as doorknobs/handles, light switches, phone/computer touchscreens and keyboards, sink faucet, handles, etc. • After going to the restroom. Hand Sanitizer • Hand sanitizer must be at least 60% alcohol based and must be available in all restrooms. • Hand sanitizer stations will be available at the following locations for guests and employees: • All business entrances/exits • Other key locations designated by the business • Use of hand sanitizer does not replace hand washing. Sanitizer is to be used in addition to hand washing or if hand washing is not available. Cleaning Guidelines: While all normal cleaning and sanitizing procedures apply, we have enhanced our cleaning guidelines and requirements to ensure safety in the post COVID-19 world. For proper cleaning, employees will be required to wear a mask and gloves. Front of House & Guest Facing Areas • FOH and guest facing areas must be disinfected prior to opening for service for the day and at the end of service. • All counters and high touch FOH points must be disinfected at least once every hour during service. • All guest tables and chairs must be disinfected. • All touch points on guest tables must be disinfected. • Guest restroom checks must occur every hour to ensure a neat and tidy space. • All hand soap, hand sanitizer, and paper towels must be checked to be refilled every two hours. • Floors swept and mopped as normal. BOH & Employee Areas • BOH must be disinfected prior to beginning food prep for the day and at the end of service. • All counters, food prep tables and high touch BOH points must be disinfected at least once every hour during prep and service. • Dressing rooms must be disinfected in between shifts of employees changing. • All hand soap, hand sanitizer, and paper towels must be checked to be refilled every two hours. • Floors swept and mopped as normal.