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Biden issues coronavirus response plan including orders for national guidance on worker safety and restaurant operating regulationsBiden issues coronavirus response plan including orders for national guidance on worker safety and restaurant operating regulations

Administration to invoke Defense Production Act to ramp up testing, and to hire at least 100,000 contact tracers

Bret Thorn, Senior Food Editor

January 21, 2021

3 Min Read
joe biden covid plan 2021
President Biden has issued a COVID-19 response plan.Alex Wong / Staff /Getty Images News

President Joe Biden issued a plan to combat the novel coronavirus pandemic and, among other things, provide clear guidelines for how and when restaurants and other businesses can operate. For businesses, the plan stresses prioritizing getting funds in the current $285 billion Paycheck Protection Program to businesses that need it most.

“The United States will immediately work to prioritize funds under the recent COVID relief package to the companies hardest hit by COVID-19 and in compliance with public health restrictions, ensuring that small businesses have the funds they need to operate safely,” according to the plan.

The full plan can be found here.

It said clear national guidelines would be developed regarding worker safety, and under what circumstances, and at what capacity, restaurants should be allowed to operate.

The administration has directed the Occupational Safety and Health Administration, or OSHA, to provide updated guidance on workplace safety requirements during the pandemic. It also has directed the Centers for Disease Control and Prevention, or CDC, to provide guidance on what conditions must be met for restaurants, bars and other businesses to operate.

“Social distancing is not a light switch. It is a dial,” according to a summary of the plan issued by the White House. “President Biden will direct the CDC to provide specific evidence-based guidance for how to turn the dial up or down relative to the level of risk and degree of viral spread in a community, including when to open or close certain businesses, bars, restaurants, and other spaces, when to open or close schools, and what steps they need to take to make classrooms and facilities safe; appropriate restrictions on size of gatherings; when to issue stay-at-home restrictions.”

Related:President-elect Joe Biden unveils $20 billion national vaccine distribution plan

The summary also indicated that the White House would seek additional funding for businesses and state and local governments. It said it planned to “establish a renewable fund for state and local governments to help prevent budget shortfalls, which may cause states to face steep cuts to teachers and first responders.”

Additionally, it proposed providing “a ‘restart package’ that helps small businesses cover the costs of operating safely, including things like plexiglass and PPE.”

More broadly, the Biden administration plans to work with state and local authorities on a nationwide mask mandate that would require people to wear face coverings whenever they’re near people who are not members of their household.

The Biden administration also plans to use the Defense Production Act to ramp up manufacture of personal protective equipment so that supply exceeds demand. This, it said, should mitigate price fluctuations in masks, gloves and other gear.

Related:President-elect Joe Biden unveils $1.9 trillion COVID-19 relief plan; includes $1,400 stimulus checks and $15 minimum wage

It also plans to establish a U.S. Public Health Jobs Corps that would hire at least 100,000 people to work in contact tracing in ways that are “culturally competent” in at-risk communities.

Testing is also being ramped up, including more drive-thru testing sites, new instant and at-home tests and a Pandemic Testing Board, “like [President Franklin] Roosevelt’s War Production Board” to produce tens of millions of tests.

Contact Bret Thorn at [email protected] 

Follow him on Twitter: @foodwriterdiary

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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