Good Lifestyle

The scientific community seemed to the alarm on theAirborne quality of coronavirus As of July, but the main public health agency of the Nation has recently caught up with its official guidelines.

Last week, after some initial confusion, theDisease and Prevention Control Centers (CDC) recognized that coronavirus can be widespread in the air, which means that people can be infected with the virus even when they were six feet from an infected person. Because the virus remains viable in tiny aerosol dispersed if the air for hours, it can browse longer distances, especially inside. (In touch:9 restaurant chains that have closed hundreds of locations this summer.)

These new knowledge can end up having an impact on social distancing guidelines that could in turn have major repercussions on the type of interior gathering considered safe. Just like restaurants and other companies that work in closed spaces have begun to find soldiers with prudent re-openings, the new directive could launch a key in their efforts.

While a narrow-person contact still remains the main way people contract the virus, the fact that there is a chance, as weak, from a boss contractoring the virus if an undetectable fog of small droplets, Can encourage the National Restaurant Association (NRN) to revise their reopening guidelines for American restaurants. In fact, revisions on the air circulation guidelines and the ventilation of restaurants havebeen in standby since September, while the association has waited for clarity on the CDC issue.

Some local jurisdictions have already addressed the potential airborne transmission in restaurants with their mandates. For example, the reopening of restaurants in New York was required to test their CVC systems and certified by authorized professionals. The restaurants in San Francisco were advised to operate their air conditioning, even when they were closed and preferably 24 hours a day and 7 days a week.

In addition to keeping their interiors well ventilated, restaurants should be able to keep their occupation as low as possible this winter. In the aforementioned cities, this allowance is currently 25% of the total capacity of the restaurant.

Larry Lynch, senior vice president of NRN certification and operations, remains optimistic about relatively low risk for guests, even in the face of this new information. "We know that when when rules bearing rules, without eating or drinking, keeping social distances and staying at home in case of illness, the risk in restaurants stays low for guests and employees," A-T- He stated inA statement to the restaurant Tuesday.

do not forget toSubscribe to our newsletterTo get the latest news from the restaurant delivered directly to your inbox.