Seminar 66 -- Lessons Learned from COVID-19 and what Engineering Measures can be Adopted to Reduce Infection Risks in Restaurants

This product is a zip file that contains files that consist of PowerPoint slides synchronized with the audio-recording of the speaker, PDF files of the slides, and audio only (mp3 format) as noted.

With nearly a million foodservice establishments in the US, getting America back to work safely is top of mind. These presenters will help you to understand the airborne epidemiology of COVID-19, and how to mitigate the risks with our restaurant’s ventilation systems.

1. What Should I Do to Keep Safe from COVID-19?
   Stephanie Taylor, M.D., Member, Harvard Medical School, Infection Control Consultant, Boston, MA
2. Restaurant Ventilation System Design and Effective Mitigation Methods Addressing Airborne Contaminants for Existing Buildings and New Construction
   Andrey Livchak, Ph.D., Member, Halton Group Americas, Bowling Green, KY
3. Operating Your Restaurant for the "Unknown" and Keeping up with the Latest Ashrae Guidelines
   Greg DuChane, Member, Trane, Nacogdoches, TX
4. Equipping Your Restaurant for the “Unknown” with Operational Efficiency and Increased Flexibility
   Jessica Harrington, Associate Member, Accurex, Baltimore, MD