As winter holidays approach, so do the chances of increasing numbers of covid-19 cases, said Janette Wheat, Cooperative Extension Program specialist at the University of Arkansas at Pine Bluff. But, this doesn’t have to be the case if individuals follow guidelines from the Centers for Disease Control and Prevention.
Guidelines are meant to supplement, and not replace any state, local, territorial or tribal health and safety laws, said Wheat, who is also an associate professor of human development and family studies.
Celebrating virtually or with members of the same household poses the lowest level of risk. Several factors contribute to the risk of infection at a holiday celebration so people should consider them individually and together.
Community levels of covid-19 cases and community spread in gathering locations and where attendees are coming from is among risk factors. Information on case numbers can be found on the area’s Health Department website.
Indoor gatherings, especially in places with poor ventilation, are riskier than outdoor gatherings. Weather permitting, people should open windows, eat outside, or on a screened in porch or patio.
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Longer gatherings are riskier than shorter ones.
The number of people at the gathering is also a risk factor. People should use local guidelines and determine the size of the gathering based on the ability to limit contact among attendees. Limited numbers is best.
“The CDC advises that if you are hosting an in-person gathering with people outside your household, you should ask all guests to self-quarantine or strictly avoid contact with people outside their households for 14 days before attending your gathering,” Wheat said. “Also, provide extra masks, hand sanitizers and tissues at the gathering.”
Food is a part of most gatherings. There is no evidence that food handling or eating is associated directly with spreading covid-19, according to the CDC. But it is possible that a person can get covid-19 by touching a surface or object, including food, food packaging or utensils that have the virus on them and then touching their own mouths, noses or eyes. This is not the main way the virus is spread, however.
“To reduce the risk of illness from foodborne germs, hosts should follow good food hygiene,” Wheat said. “Be sure everyone washes hands with soap and water for 20 seconds before and after preparing, serving and eating food.”
Instead of potluck gatherings, encourage guests to bring food and drinks for their households only, she said.
But, if this is not the case, follow these safety tips:
Limit people going in and out of areas where food is being prepared or handled — such as in the kitchen, around the grill or in serving areas.
Wear a mask while preparing or serving food to others who do not live in the same household.
If serving food at a gathering, have one person serve all the food so that multiple people are not handling the serving utensils.
Use single-use or have one person serve sharable items, such as salad dressings, food containers, plates, utensils and condiments.
Avoid self-serve food or drink options, such as buffets or buffet-style potlucks, salad bars, and condiment or drink stations. Use grab-and-go options.
For reusable items such as tablecloths or cloth napkins, people should wash and disinfect them after the event.
If someone is notified after the event that he was in close contact with someone who tested positive for covid-19, the person should stay home for 14 days from the last time he had contact with the person, monitor for symptoms of coronavirus and get information about covid-19 testing if he feels sick.