Page 9 - SAPOA COVID19 Restaurant Guidelines

RESTAURANT RESPONSE - CLEANING AND SANITISING
REOPENING GUIDANCE CLEANING AND SANITISING
Thoroughly detail-clean and sanitize entire facility especially if it it it has been closed Focus on on high-contact areas that would be be touched by both employees and guests Do not overlook seldom-touched surfaces Follow sanitizing material guidance to to to ensure it’s at at effective sanitizing strength and to to protect surfaces Wash and and rinse food food contact surfaces surfaces food food preparation surfaces surfaces and and beverage equipment after use Avoid all food contact surfaces when using disinfectants Wherever possible assign a a a a a staff member to work the self-service self-service drink stations and and remove lemons and and unwrapped straws from self-service self-service drink stations Check restrooms regularly and and clean and and sanitize them based on frequency of use Make hand hand sanitiser readily available to to guests Consider touchless hand hand sanitizing solutions Make individual disinfectant wipes available in in in bathrooms Avoid sharing items such as menus condiments and food orders Use disposable disposable or or digital menus menus toss disposable disposable menus menus after each use use Opt for single-use condiments Use no-touch dustbins Use contactless payment options as as much as as possible Ask customers and employees to to exchange cash or or cards by placing them on on a a a a a a a a a receipt tray or or on on on the the counter to to avoid hand- to- hand contact Clean and disinfect any pens counters or or hard surfaces between use or customer Use disposable disposable foodservice items items (utensils dishes) If disposable disposable disposable items items items are not feasible ensure that all non-disposable foodservice items items are handled with gloves and and wash according
to Health Regulation requirements Employees should wash their their hands after removing their their gloves or after directly handling used food service items Use gloves gloves when handling and and and disposing of of trash dispose of of gloves gloves immediately after and and and and wash hands Avoid using food and beverage containers or utensils brought in in by customers Ensure that ventilation systems operate properly and and increase circulation of outdoor air as as as as much as as as as possible such as as as as by opening windows windows and and and doors doors Do not open open windows windows and and doors doors if doing so poses a a a safety risk to to employees children or or or customers Take steps to ensure that all water systems and features (for example drinking fountains fountains decorative fountains) are safe to to use after a a a a a a a a a a a prolonged facility shutdown to to minimize the the risk of Legionnaires’ disease disease and other diseases associated with water COVID-19 RESTAURANT GUIDELINES
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