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Health & Safety Information from the New Orleans Ernest N. Morial Convention Center
Creating a healthy and safe environment for all persons at the New Orleans Ernest N. Morial Convention Center is of the utmost importance and concern.
Following the use of the facility as a Medical Monitoring Station for patients recovering from COVID-19, the NOENMCC will undergo a thorough restoration and remediation process, with our efforts supported by a global consulting firm with expertise in environmental health and safety.
Our COVID-19 response team is led by a noted epidemiologist and toxicologist who worked for the Centers for Disease Control and Prevention (CDC) on the SARS pandemic team. The team is also supported by a Certified Industrial Hygienist and Certified Safety Specialist who specializes in remediation protocols for cleaning and disinfection, a toxicologist who leads the company’s infection control and healthcare practices group, and a former Assistant Surgeon General of the United States.
The NOENMCC will be following the American Industrial Hygiene Association’s (AIHA) guidance on building closures as well as all CDC protocols to clean and re-occupy the facility. Disinfectants from the EPA N list will be used use for cleaning and efficacy testing will also be performed to confirm appropriate disinfection for biological activity, including the Novel Coronavirus.
As a central pillar to these plans, the NOENMCC has achieved the GBAC STAR™ Facilities Accreditation through the Global BioRisk Advisory Council, a division of the worldwide cleaning industry association ISSA. We are able to attain this certification because our facility is implementing the industry’s highest standards of cleaning for all infectious diseases, and is safe to welcome guests and hold events. The program is backed by 10 industry organizations, including the International Association of Venue Managers, International Facility Management Association, International Association of Exhibitions and Events, and the Go LIVE Together Coalition.
The NOENMCC had already instituted Post-Cleaning Verification (PCV) and incorporated the latest technology, among other protocols, with the guidance of an industrial hygienist in advance of seeking accreditation. As an example, regular environmental testing will be performed by sampling high-touch surfaces throughout the building using a Hygiena SystemSURE Plus Adenosine Triphosphate (ATP) that ensures a safe environment for all of our guests, clients and employees.
Additional preventative measures have been implemented to ensure the health and safety of all guests and staff:
Before Entering the Building
Face coverings are required for all staff.
Lobbies and Public Areas
All public surfaces in high-traffic areas such as door handles, elevator buttons, and escalator hand rails will be sanitized with anti-viral disinfectant every two hours by cleaning staff.
Hand sanitizing stations have been placed throughout lobbies, meeting room corridors and other high-traffic public areas.
We are in the process of establishing guidelines for show management to manage traffic and allow social distancing by utilizing one-way aisles, signage and floor markings among other efforts.
All surfaces will be sanitized with an anti-viral disinfectant on an hourly basis by cleaning staff.
All Food and Beverage managerial staff are Servsafe certified, ensuring that the regulations provided by the Louisiana Department of Health are strictly adhered to, inclusive of sanitation requirements.
Plexiglass partitions will be installed in food and beverage areas to ensure the standard of care for both staff and guests.
Individually sealed and packaged disposable utensils and condiments will be provided.
Tables and chairs will be spaced to allow for social distancing during meals and disinfected on a regular basis.
Coffee stations will be attended.
Rooms will be set to exceed distancing standards of care.
We are in the process of establishing guidelines for show management to manage traffic and allow social distancing in meeting room areas.
High-traffic surfaces will be sanitized with an anti-viral disinfectant between sessions.
Individual water service will be provided for speakers.
We Are Investing in A Healthy Future
At the New Orleans Ernest N. Morial Convention Center, our top priority is the health and safety of our guests. In light of recent events, we are working to improve our cleaning processes and ensure we codify refined practices for the continued safety and protection of every guest. Please click here to see our updated protocols to create a healthy, safe environment and improved customer services for all of our guests and employees.
Our Public Safety Department is available to assist show managers with the development of health and safety plans that are appropriate for their event. Please contact our Public Safety Department at email@example.com for more information.
These Guidelines may be subject to change.
These deliciously easy to make light and fluffy fried beignets covered in powdered sugar will make you feel like you’re right at Café du Monde in New Orleans.
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This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine.
Ingredients for this recipe:
• 1 cup warm water (105° to 110°)
• 2 teaspoons active yeast
• 1/3 cups of sugar + 1 tablespoon
• 2/3 cup whole milk • 1 large egg + 1 yolk
• 3 tablespoons melted unsalted butter
• 1 teaspoon sea salt
• 4 1/3 cup Bob’s Red Mill All Purpose Flour
• neutral oil for frying
• powdered sugar
Prep Time: 15 minutes
Resting time: 90 minutes
Cook Time: 20 minutes
1. Add the warm water, yeast, and 1 tablespoon of sugar to a standing mixer bowl and whisk until combined. Let sit for 7-10 minutes until it forms a raft on top.
2. Next, pour in the remaining sugar, milk, eggs, and melted butter and whisk until combined.
3. Attach the bowl the stand mixer with the hook attachment and add in the salt and flour and mix on medium speed until smooth and the dough has pulled away from the inside of the bowl, about 2-3 minutes.
4. Cover the dough with plastic wrap or a towel and let sit at room temperature until it has doubled in size, about 90 minutes.
5. Transfer the dough to a large clean surface dusted with flour and roll out until it is ½” to ¾” thick and cut into 1 ½” to 2” squares or rectangles.
6. Add 5-6 of the beignets to a pot with hot oil or a deep fryer set to 350° and cook for 1 1 1/2-2 minutes per side or until golden brown.
7. Cook in batches until the beignets have all been fried and set on a sheet tray lined with parchment paper or paper towels and drain.
8. Coat heavily in powdered sugar and serve.
• Café Du Monde is the most traditional place in the United States to eat a beignet at.
• You can absolutely make the dough by hand in a large bowl, just be prepared to knead it with your hands until it is smooth.
• You can cover with plastic wrap or a light towel, which is what I did.
• I used canola oil, but the most traditional oil used is cottonseed oil. Make sure to use a neutral flavored oil.
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The recipe, video, and content of this blog post belong to the original owner, Chef Billy Parisi.