I wouldn’t eat anything delivered by a waiter wearing a full face shield (Visor)!

A full face shield worn by a server or chef directs their saliva, breath, coughs and sneezes directly on to the food or drink they are serving or preparing. Take a look at the picture and you’ll see what I mean.

A full face shield worn by anyone who stands over a customer, for example a hairdresser or dentist directs their breath, coughs and sneezes directly on to the customer.

This is a REALLY bad idea and a huge risk factor.

Source: Covid 19 research Heriot-Watt University, the University of Edinburgh and NHS Lothian in Scotland

Full face shields are designed to be used in medical settings for specific procedures

Full face shields seem like a good idea and overcome many of the disadvantages of face masks.

The problem is that because they wrap around the face, are sealed at the forehead and open at the bottom, all the exhaled saliva, breath, coughs and sneezes are fired straight down onto the food, drink or even the customer.

All the evidence says that face coverings should be worn as a way of preventing infected people (who may not know they have coronavirus (COVID 19)) from passing it to others. They are NOT an effective way to protect the wearer.

Full face shields are designed to protect the wearer in specific settings. They are intended to be used in medical procedures that create potentially infected debris and aerosols which could get into the wearers eyes, they are always used together with a medical grade face mask.

As a medical device the UK Government has said full face shields these should not be used outside of medical settings.

If you really want to wear a full face shield make sure you wear a mask as well

If you want to wear a full face shield it should be used in combination with a cloth face mask negating most of the advantages of the shield, and increasing the likelihood of spreading the disease by adding additional points of infection.

The bottom line is that full face shields are totally unsuitable in most retail and hospitality settings.

About the author : David Ellis