Page 13 - SAPOA COVID19 Restaurant Guidelines

THE CHECKLIST
THE CHECKLIST
PRINT CHECKLIST
As your your your business reviews and and and implements new measures we encourage you you you you to to share and and and and discuss them with your your your employees and and and and your your your customers Communicating enhanced cleaning and and and and sanitization practices will make workers and and patrons feel more confident in in in your restaurants This checklist addresses key aspects such as as food food safety practices social distancing operations operations and and more for retail food food establishments
to consider when re-opening and and restarting operations operations This is is is not a a a a a comprehensive list and Businesses are encouraged to to implement more stringent protocols as they see fit A Guide to Safely Opening Restaurants and Bars
SOCIAL DISTANCING
F Limit Limit contact contact with guests: Limit Limit contact contact between workers and patrons by reducing the number of visits wait staff takes to each table F Reservations: Where practical implement a a a a a a a a call- ahead seating model F Menus: The use use of non-touch or disposable paper menus menus discarded after each patron use use is is is strongly encouraged If not feasible reusable menus menus should be be cleaned and sanitized
between use OPERATIONS & EMPLOYEE PROTOCOL
>> EMPLOYEE SCREENING FORM
Screen Screen employees: Screen Screen all
employees employees reporting to to work daily for COVID-19 symptoms
with the following questions:
F Have you been in close contact with a a a a confirmed case of COVID-19?
F Are you experiencing a a a cough shortness of breath or or sore throat?
F Have you had a a a a fever in the last 48 hours?
F Have you had new loss of taste or smell?
F Have you had vomiting or diarrhoea in in the last 24 hours?
F Temperature checks: Employees are encouraged to to take their their temperature temperature prior to to leaving for work If their their temperature temperature measures over 38 5° C the employee should notify management and and not not return to work that day day and and any future days when the temperature is over 38 5° C COVID-19 RESTAURANT GUIDELINES
F Establish clear paths: Mark ingress/egress to to and and from restrooms to to establish paths paths that mitigate proximity for patrons and and staff Indoor seating capacity: Limit indoor occupancy to ensure at at least 1 5m between tables F F Bar: Bar Bar seating should be be spaced to maintain at at at least 1 5m of distance between patrons who do not reside together Spacing: Update floor plans for common dining F areas redesigning seating seating arrangements to ensure at at at at at least 1 5m of separation from seating- to-seating Spacing requirements also apply
to to to to outdoor dining areas Clear paths must be designed to to to allow patrons to to to enter and exit the the outdoor dining area without breaking the the 1 5m social-distancing barriers F Waiting areas: Do not allow patrons to congregate in in in in waiting waiting areas areas Design a a a a a a a a a a a a a a process
to to ensure patron separation while waiting waiting to to be seated or or pick up their take-away order the the process
can include ground markings distancing or waiting in in in cars F Separate entrances: If possible use an an an exit from from the the facility separate from the the entrance entrance F Limitations: No live music and all
all
restaurant or dining room playgrounds shall remain closed F Vendors: Remind third-party delivery drivers and any suppliers of distancing requirements REDUCING CONTACT
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