Restaurants are now more reliant on delivery than ever before—and are coming up with new ways to ensure hygiene and trust with their customers
amid nationwide quarantines are more reliant on delivery than ever before – and are now coming up with new ways to insure hygiene and trust with their customers. that coronavirus can be spread through food — what diners have to worry about is mostly who is touching what, and what germs are in the air.
Caitlin Welsh, the director of the global food security program at the Center for Strategic and International Studies. “ If you are ordering in, Welsh says ask the driver to leave the food at your doorstep and take it only once they have left. Leave a tip outside beforehand or send it through the app. If the food comes in hard packaging, wipe that down first and then wash your hands, she adds.
James Marsden, who was dispatched to Chipotle in 2016 to overhaul its food safety practices, after an outbreak of norovirus, a food-borne virus, at a location in Boston made more than 100 people sick a year before. Marsden adapted policies further after another norovirus flare-up in Virginia in 2017.
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