Volume 28, Number 3—March 2022
Research Letter
Restaurant-Based Measures to Control Community Transmission of COVID-19, Hong Kong
Figure

Figure. Use of public health and social measures (PHSMs) to reduce transmission of coronavirus disease in 2 waves of the epidemic, Hong Kong, 2020–2021. A) Incidence and implementation of PHSMs during wave 3, June 15–September 30, 2020. B) Incidence and implementation of PHSMs during wave 4, November 1, 2020–March 20, 2021. Dark and light gray bars represent the incidence of unlinked local cases and linked local cases of coronavirus disease in Hong Kong. Linked local cases are cases that are linked initially or after epidemiological investigation. Effective periods of PHSMs related to restaurants are shown in shaded areas in different colors.
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