COVID-19 Industry Guidelines
Visit Governor Wolf’s newsroom for the most up to date information from the State of Pennsylvania.
In all phases PA Hotels and Bed & Breakfasts can continue to operate, with limited staff, in accordance with the guidelines set forth by the CDC.
- Use franchise-approved hospital grade disinfectant/cleaning products.
- Enhance cleaning frequency in all public areas and all public hard surfaces to be cleaned and sanitized after every use.
- Extra disinfection of high touch areas in guest rooms and common areas.
- Limit or temporarily close self-serve and other communal serving/seating areas within recommended guidelines.
- Add hand sanitizing stations/wipes at guest entrances and high traffic areas.
- Add signage and/or floor markings indicating 6 fts. distancing in common areas.
- Provide masks for all employees.
- Provide training for staff on new protocols.
- Require employees and guests to mask while on-site.
- Install plastic barriers at reception areas to physically separate hotel staff and guests.
- Increase length of time between vacancy and cleaning rooms.
- Institute contactless check-in/out and room access if able.
- Offer flexibility in cancellation & booking policies to encourage guests with any symptoms to stay home.
- Have each staff member complete a health survey prior to their shift and enforce strict guidelines for staff that are sick to stay home and quarantine for 14 days.
- Pennsylvania Restaurant Lodging Association (PRLA)
- American Hotel & Lodging Association (AHLA)
- The Pennsylvania Association of Bed & Breakfast Inns (PABBI)
In-Person Retail Allowed. Limit the number of people inside your establishment to no more than 75% of totally maximum occupancy.
- Enhanced cleaning frequency in all public areas and sanitization of high touch areas.
- If indoor shopping permitted, install plastic barriers at check-out areas to physically separate cashiers and customers.
- Provide masks for staff.
- Provide training for staff on new protocols.
- Require customers and staff to wear masks at all times, with some exceptions for infants and those with medical conditions.
- Use floor decals and other visual cues to encourage spacing by customers.
- Use non-contact payment methods if possible.
- Close registers if needed to separate cashiers by at least 6 feet.
- Modify hours so that there is enough time to clean and restock.
- Place handwashing stations or hand sanitizer at entry and outside communal bathrooms for all staff and visitors with prominent signage promoting use.
- Give staff hourly handwashing breaks.
- Encourage online ordering by providing delivery or pick-up options.
RESTAURANTS & RETAIL FOOD SERVICE BUSINESSES (Wineries, Breweries, Private clubs, and Bars)
Effective April 4, restaurants may resume bar service; alcohol service will be allowed without the purchase of food; the curfew for removing alcoholic drinks from tables will be lifted; and indoor dining capacity will be raised to 75 percent for those restaurants that are currently self-certified and those that undergo the self-certification process. Restaurants that do not self-certify may raise capacity to 50 percent. Outdoor dining, curbside pick-up and takeout are still encouraged.
Business owners should keep a copy of the self-certification confirmation they will receive by e-mail. Social distancing, masking, and other mitigation measures must be employed to protect workers and patrons. Restaurant owners with additional questions about the self-certification program can contact firstname.lastname@example.org
Private event spaces and wedding venues which do not offer food service are not subject to this guidance, but must follow all applicable provisions of the commonwealth’s Guidance for Businesses Permitted to Operate During the COVID-19 Disaster Emergency to Ensure the Safety and Health of Employees and the Public.
- Reduce seating capacities to allow for a minimum of 6 ft. between each seated group/party of guests, although shielding may be used if unable to maintain proper distancing between tables.
- Don’t use shared tables among multiple parties unless the seats can be arranged to maintain six feet of distance between parties.
- Spacing must also allow for physical distancing from areas outside of the facility’s control (i.e. such that pedestrians on a sidewalk can pass with at least six feet of distance to customer).
- All individuals who are seated at a restaurant or other establishment that offers food and beverage service need to wear a face covering when not eating or drinking with some exceptions for infants and those with medical conditions.
- Provide physical guides, such as tape on floors or sidewalks and signage on walls to ensure that customers remain at least six feet apart in lines or waiting for seating or in line for the restroom.
- Must use disposable or digital menus that can be sanitized. Prohibited from refilling food and beverage containers or implements brought in by customers, unless the container or implement can be refilled without contact with the tap or dispenser, containers are sanitized before use, or the tap or dispenser is sanitized before and after each use.
- If live musicians are performing at a restaurant, facility or venue, they must remain at least six feet from patrons and staff.
- All employees will receive training on COVID-19 safety and sanitation protocols.
- All wait staff, hosts, takeout window, and register staff must be masked. Staff may choose between masks or face shields as appropriate. Either gloves (with changes at frequent intervals) must be worn, or frequent handwashing/hand sanitizer use with at least 60% alcohol must be done on a regular basis.
- Assign employee(s) to monitor and clean high touch areas frequently while in operation including entrance doors, bathroom surfaces, host stands etc., and continue to regularly clean all other areas of the restaurant or retail food service businesses. Clean and disinfect any shared items with which customers will come in contact such as tabletops, digital menus, check presenters, and digital payment devices after each customer use.
- Implement procedures to increase cleaning and sanitizing frequency in the back of house. Avoid all food contact surfaces when using disinfectants.
- Sanitize all menus after every seating or use single use/disposable menus. Consider replacing placemats with single use disposable or do away with.
- Tables, bar tops and chairs to be sanitized after each use.
- Condiments to be served in single use containers (either disposable or sanitized after each use).
- Check presenters, pens and other reusable guest contact items to be sanitized after each use.
- Stagger work stations to avoid employees standing adjacent or next to each other when possible.
- Establish a limit for the number of employees in shared spaces to maintain at least a six-foot distance.
- Ensure employees do not share equipment to the extent possible.
- Verify that dishwashing machines are operating at the required wash, rinse and sanitize temperatures and with appropriate detergents and sanitizers.
- Reservations should be required, if possible.
- Buffets are allowed in green. High touch areas must be cleaned and disinfected regularly in addition to changing utensils (tongs) on a regular basis.
- Self-service area (coffee dispensers, soda machines, etc.) are permitted to fully operate with frequent cleaning and sanitizing of high touch points.
This guidance does not authorize any specific external area near or adjacent to a business in the restaurant industry for outdoor dining. Businesses must obtain any permits or other authorization, as required, to serve food and beverages outside of physical indoor service areas.
Attractions may operate at 75% of totally maximum occupancy.
- Customers must wear masks at all times, with some exceptions for infants and those with medical conditions.
- Increase frequency of cleaning and disinfecting throughout the day in high traffic areas.
- Reducing capacity in accordance to state guidelines.
- Social distancing must be maintained and clearly communicated to the guest/customer.
- Provide PPE for all employees based on their role and responsibilities to adhere with state/local regulations.
- Provide training for staff on new protocols.
- Closing some areas/seats to maintain social distancing.
- Plexiglass shields should be installed between seats/ in front of all register areas.
- Addition of hand sanitizing stations/wipes at guest entrances and high traffic areas.
- Addition of signage and/or floor markings indicating 6 ft. distancing in common areas.
- Move to mobile ticketing if able.
- Institute of Museum & Library Services
- American Alliance for Museum
- Association of Children’s Museums
CELEBRATION VENUES (Weddings, reunions, etc.)
Effective May 17, revised maximum occupancy limits for indoor events will allow for 50% of maximum occupancy, regardless of venue size, and maximum occupancy limits for outdoor events to allow for 75% of maximum occupancy, regardless of venue size.
- Venues must require attendees and workers to comply with 6-foot social distancing requirements.
- Tables should be six feet from the backs of chairs to the backs of chairs at adjacent tables,
- The only time a mask should be removed inside is when a seated person is consuming food and drink
- It is recommended to implement timed entry, advanced ticket sales, staff monitors, multiple entry and exit points, multiple restrooms and hygiene stations and frequent cleaning of restrooms
See additional guidelines under restaurants.
SPORTS (Collegiate, Pre-K to 12 School Sports
- Indoors Children under 12 should be masked if in groups on the sidelines waiting to play.
- Outdoors: No masks required for athletes in play or vaccinated coaches and spectators.
- Guidelines may vary at each school district and venue/field.
- CDC Guidance for Businesses and Workplaces
- Bucks Back to Work and Activities Guidelines
- PRLA COVID-19 Webinars
- AAHOA COVID-19 Webcasts
- Pennsylvania SBDC webinars
Download the new COVID Alert PA app