COVID-19 Resources

COVID-19 Resources

The health, safety, and well-being of our members is our highest priority. Therefore, ANFP wishes to reinforce best practice with regard to preventative health and safety measures.

As experts in sanitation and safety, you understand and follow the principles of proper hygiene protocol. ANFP recommends the following health and safety actions as recommended by the World Health Organization:

  • Wash your hands frequently with soap and water.
  • Maintain social distancing (three feet) from anyone coughing or sneezing.
  • Avoid touching your eyes, nose and mouth.
  • Practice respiratory hygiene. (Cover your cough or sneeze with a tissue, then throw the tissue in the trash).

Here are links for more information on the coronavirus:

ANFP Vendor Solutions Center

The Vendor Solutions Center features ANFP Corporate Partners who wish to share their product and service information through an efficient and streamlined system. Various companies have added helpful COVID-19 resources. Access these helpful materials today!


iAdvance Senior Care Research: COVID-19 Survey for Senior Care/LTC Facilities

COVID-19 Survey for Senior Care/LTC Facilities - Slide 5

COVID-19 Survey for Senior Care/LTC Facilities - Slide 11

The Institute for the Advancement of Senior Care and its leading media brand iAdvance Senior Care are conducting surveys to uncover COVID-19’s current impact on senior care and long-term care facilities in the United States.

Download the Full Survey

ANFP Resources to Assist with Coronavirus Crisis

Top 10 Tips to Maintain Successful Dining Practices During COVID-19

How do we adjust to the Centers for Disease Control and Prevention (CDC) COVID-19 Communal Dining Restrictions in our care communities? The Centers for Medicare & Medicaid Services (CMS) memo dated March 13, 2020 includes guidance to “cancel communal dining and all group activities in your Skilled Nursing Facility.” View the top 10 list for tips to maintaining successful dining practices!

Download the Top 10 List

Additional Resources

Food Safety In-Service: Glove Use and Bare-Hand Contact Handout

The use of disposable gloves/single-use gloves in dining services operations is increasingly common. It is important to note that wearing gloves is not a substitute for appropriate, effective, thorough and frequent hand washing. Single-use gloves should be stored and dispensed in a manner that prevents contamination. Gloves should be intact and free of tears or other imperfections. Before putting on a glove, wash hands, following the established procedure. Replace gloves at least hourly; when changing food preparation tasks; or after sneezing, coughing, touching hair, face, or non-disinfected surfaces. Skin lesions, cuts on the hands, wrists, or exposed portions of the arm must be covered with an impermeable cover such as a finger cot or stall. If on the hands or wrists, a disposable glove should be worn over the impermeable cover.


Food Safety In-Service: Preventing Cross-Contamination - Cleaning & Sanitizing

Sanitizing is the process of making equipment and work surfaces sanitary. There are two major methods of sanitizing: heat sanitization and chemical sanitization.

  • Heat sanitization: The procedure is to expose an object to sufficiently high heat for a sufficient period of time to sanitize it. According to the FDA Food Code, cleaned food contact surfaces can be sanitized by immersion in water that is 171°F or above for at least 30 seconds.

  • Chemical sanitization: Sanitizers are chemicals that destroy harmful pathogens. The dilution or strength of a sanitizing solution is measured in parts per million (ppm). Dispensing equipment for sanitizers should be calibrated on a regular basis and the strength of a sanitizing solution should be checked with a chemical test strip on a daily basis. Chemical test strips are often available from the chemical supply vendor. Keep in mind that the effectiveness of a sanitizer may be affected by the temperature, hardness, and/or pH of the water in which it is mixed.


Emergency Preparedness

A Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP) should always have a written plan about how to feed clients in an emergency. Food preparation in situations where power is lost or food deliveries are impossible may require a pre-planned menu that includes foods that do not require cooking, such as peanut butter sandwiches, fresh or canned fruit, and similar items. In creating a plan, consider what supplies are likely to be on hand, how to handle a severe staffing shortage if employees cannot get to work, and whether the operation will feed extra people. In some healthcare facilities, an emergency staffing plan may include drawing on employees from other non-client care departments. Staff need to be aware of the emergency plan so they will be ready to activate it at any time.

Centers for Medicare & Medicaid Services (CMS)

In response to President Trump’s declaration of a national state of emergency Friday afternoon, March 13, 2020, CMS has again revised and updated QSO-20-14-NH...Guidance for Infection Control and Prevention of Coronavirus Disease 2019 (COVID-19) in Nursing Homes.

Included in this guidance is that ALL facilities nationwide “should restrict visitation of all visitors and non-essential health care personnel, except for certain compassionate care situations, such as an end-of-life situation. In those cases, visitors will be limited to a specific room only. Facilities are expected to notify potential visitors to defer visitation until further notice (through signage, calls, letters, etc.).”

Additional guidance includes:

  • Cancel communal dining and all group activities, such as internal and external group activities.
  • Implement active screening of residents and staff for fever and respiratory symptoms.
  • Remind residents to practice social distancing and perform frequent hand hygiene.
  • Screen all staff at the beginning of their shift for fever and respiratory symptoms. Actively take their temperature and document absence of shortness of breath, new or change in cough or sore throat. If they are ill, have them put on a facemask and self-isolate at home.
  • Facilities should communicate through multiple means to inform individuals and non-essential health care personnel of the visitation restrictions, such as through signage at entrances/exits, letters, emails, phone calls, and recorded messages for receiving calls.
  • Facilities should identify staff that work at multiple facilities (e.g., agency staff, regional or corporate staff, etc.) and actively screen and restrict them appropriately to ensure they do not place individuals in the facility at risk for COVID-19.
  • Advise visitors, and any individuals who entered the facility (e.g., hospice staff), to monitor for signs and symptoms of respiratory infection for at least 14 days after exiting the facility. If symptoms occur, advise them to self-isolate at home, contact their healthcare provider, and immediately notify the facility of the date they were in the facility, the individuals they were in contact with, and the locations within the facility they visited. Facilities should immediately screen the individuals of reported contact, and take all necessary actions based on findings.

View the Full CMS Document

Centers for Disease Control and Prevention

Overview from the CDC Coronavirus Webinar on 3/16/20

  • BIGGEST takeaway - THIS VIRUS IS NOT SHARED through food; it is spread person to person
  • CDC has not released any specific Food Guidance
  • Hand washing is the key
  • Clean and sanitize surfaces on a routine basis
  • Define your “high touch surfaces” and be diligent about cleaning them frequently
  • (those that come to mind: condiments, salt & pepper shakers, dining chair backs and arms, dining tables and any handrails leading into dining rooms)
  • High touch surfaces MUST have a regular cleaning regimen
  • Disinfectants and cleaners that are approved for healthcare use are effective agents
  • Salad bars: It is up to your establishment’s discretion. Use common sense and frequent cleaning of “high touch” areas
  • Social distancing: This is especially important for the elderly. Keep that in mind when determining congregate meals/communal dining situations. Work with your care community’s leadership to help decide how best to feed your elders
  • Check out the guidance from environmental cleaning recommendations at
  • Touch Screens -high touch surfaces- if used in the dining areas be sure they are cleaned frequently
  • Sick employees - stay home! 7 days + 72 hrs. fever free is the guide
  • Long-term care communities/hospitals: Please work closely with your healthcare community’s infection preventionist professional on how best to lead your nutrition departments. These individuals are highly skilled in infection prevention and are in contact with state, local, and federal agencies and will help us keep ourselves, staff, and those we care for safe through this epidemic.

Additional questions that you may have may be sent to the Association of Food and Drug Officials.


ANFP Live Events

ANFP is regularly monitoring the Centers for Disease Control and Prevention (CDC) guidance in an effort to learn more and will continue to monitor the situation in the coming weeks and months in regard to all our 2020 Live Events, including our Annual Conference & Expo this upcoming June 15-18 in Las Vegas. We will work with our state chapters to make the best decisions regarding their own upcoming State Meetings.

ANFP understands that many members utilize live events as a resource to gain Continuing Education hours. You can find CE opportunities in your area by visiting our Find CE webpage. You can also visit our Discounted CE page to learn about discounted and free CE opportunities through ANFP.