Page 8 - SAPOA COVID19 Restaurant Guidelines

REOPENING GUIDANCE - FOR EMPLOYERS AND ON FOOD SAFETY
REOPENING GUIDANCE FOR EMPLOYERS To prepare to to comply with with opening procedures procedures operators should update their existing policies and operating procedures procedures in in in in in accordance with with the the latest Health Regulations regarding:
Social distancing and protective equipment Employee health Cleaning/sanitizing/disinfecting
REOPENING GUIDANCE ON Discard all food items that are out of date Change wash and and sanitize utensils frequently and and place appropriate barriers in open areas If providing a a a a “grab and go” service stock coolers to to no more than minimum levels Ensure the the person in charge is is is is certified and that their certification is is is is up to to date (if this is is is is a a a a a a a a a requirement only) and and provide food handler training to to refresh employees Tablecloths should be removed where possible Only essential items may remain on the table in in in which event it it it it must be sanitised after each sitting
Implement cleaning and clearing protocols allowing for for separate containers for different items FOOD SAFETY
COVID-19 RESTAURANT GUIDELINES
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