The following guidelines for food and safety on the transport and delivery of food are provided by the County of San Diego, the Department of Environmental Health (DEH).
You can review this directly by visiting https://www.sandiegocounty.gov/content/dam/sdc/deh/fhd/food/pdf/publications_foodtransportguidance.pdf.
These are also available in English, Spanish, Mandarin (Chinese), Vietnamese, Tagalog, and Arabic at https://www.sandiegocounty.gov/content/sdc/deh/fhd/food/publications.html.
- Drivers should never touch food, all food must remain in its original packaging and should not be handled by a driver.
- Restaurants have been instructed to have all to-go items packaged and bagged, including utensils, napkins, and condiments. This ensures drivers do not need to touch any additional items during the pick-up transaction.
- Drivers picking up food are allowed to use a restaurant’s restroom, as required by State law (California Retail Food Code).
- Drivers should wash their hands often with soap and water for at least 20 seconds.
- Drivers must wash their hands after engaging in any activity that might pose a contamination risk, such as handling money or using a restroom.
- Drivers should utilize an alcohol-based hand sanitizer that contains at least 60% alcohol in between each delivery, before picking up food and after dropping off food to a customer.
Outside a Food Facility
- Follow each facility’s procedures to maintain social distancing of six feet between non-family members.
- Some restaurants may implement a numbering system or texting system (like restaurant table availability notifications) that will require the public, including delivery drivers, to wait in their vehicles, rather than in a line.
- If the food order is not ready upon arrival, drivers should wait in their car, not in the food facility.
- Drivers must maintain the interior of vehicles in a clean and sanitary manner, including the trunk and/or rear storage areas.
- Drivers must store food inside a clean and disinfected secondary container for transportation. Maintain clean, insulated carriers in the vehicle for storage of food during transportation.
- Drivers should use, in accordance with label directions, a disinfectant approved by the EPA, such as wipes that contain bleach, to clean and disinfect common touch points, including the steering wheel, radio buttons, gear shift, and door handles, in their vehicle on a frequent basis.