How Restaurants are addressing the safety & hygiene related issue Post COVID ?

Mr. Rahul Sarin, Co-Founder and CEO, CartoonyPlanet

Chief Minister Arvind Kejriwaladdressed Restaurateur and taking Delhi Model as an example of doing business,it was announced that the initiation of a process to abolish police licensesfrom local restaurants. It was stated in the meeting that "On the requestof restaurateurs to allow 24x7 business, it was agreed that the restaurantswill be allowed to operate at all hours subject to the condition that theysubmit an undertaking that they will take care of the health and security oftheir entire staff."

On the basis on the meeting detailsand taking in consideration both safety and hygiene in terms of food safety andenvironment and pollution but also taxes and safety/security of customers andworkers.

The following considerations for waysin which operators can reduce risk for employees, customers, and communitiesand slow the spread of COVID-19. Restaurants and bars can determine, incollaboration with state, local, territorial, and healthofficials.

Guidance for customers and employees

Guiding principles to keep in mind toreduce the risk of spreading COVID-19 when dining at a restaurant. Avoidingdirect contact is the main focus in this post corona times to restrict thehigher the risk of COVID-19 spread. Compulsion on mask wearing helps incoping with this situation. The risk of COVID-19 spread increases in arestaurant or bar setting as interactions within 6 feet of others increase, asdescribed below.

To maintain social distancingfollowing precautions are taking up in terms of risk scenarios. Lowest Risk isat food service limited to drive-through, delivery, take-out, and curb-side pickup.

·        Masks

Ø  Masks are currentlyrecommended for employees and for customers as much as possible when not eatingor drinking.

Ø  Use masks among all staff.Masks are most essential in thesetimes when physicaldistancing is difficult.

Ø  Information should beprovided to staff on proper use, remove and washing of masks.

Ø  Avoid touching their masksonce they are on their faces.

Ø  Wash their hands with soapand water for at least 20 seconds after touching masks on their faces.

·        Hand Hygiene and Respiratory Etiquette

Ø  Frequent employee hand-washing(e.g., before, during, and after preparing food; after touching garbage) withsoap and water for at least 20 seconds and increase monitoring to ensure adherence.

Ø  Employees will ensuregloves all the time.

Ø  Proper sanitation will betaken after removing garbage bags or handling and disposing of trash.

Ø  Handling used or dirtyfood service items.

Ø  Disinfecting surfaces; read and follow the directions on the label to ensure safeand effective use of disinfectant.

Ø  Encourage employees tocover coughs and sneezes with a tissue (or use the inside of their elbow). Usedtissues should be thrown in the trash and hands washed immediately with soapand water for at least 20 seconds.

Ø  If soap and water are notreadily available for handwashing, use hand sanitizer that contains at least60% alcohol.

Ø  Employees should avoidtouching their eyes, nose, and mouth with gloved or unwashed hands.

·        Ensuring adequate supplies

Ø  Ensure adequate suppliesto support healthy hygiene.

Ø  Supplies include soap,hand sanitizer containing at least 60% alcohol (placed on every table, ifsupplies allow), paper towels, tissues, disinfectant wipes, masks (asfeasible), and no-touch/foot pedal trash cans.

·        Spreading awareness by signs

Ø  Post signs inhighly visible locations (e.g., at entrances, in restrooms) that promote everydayprotective measures.

Ø  Include messages (forexample, videos) about behaviours thatprevent spread of COVID-19 when communicating with vendors, staff, andcustomers (such as on business websites, in emails, and on social media accounts).

·        Maintaining Healthy Environments restaurants may implement severalstrategies to maintain healthy environments.

Ø  Continue to follow allrequired safety laws, regulations, and rules.

Ø  Always read and follow thedirections on the label to ensure safe and effective use.

·        Sharing of Objects

Ø  Discourage sharing ofitems that are difficult to clean, sanitize, or disinfect.

Ø  Limit any sharing of food,tools, equipment, or supplies by staff members.

Ø  Avoid using or sharingitems that are reusable, such as menus, condiments, and any other foodcontainers. Instead, use disposable or digital menus.

Ø  If pens are needed forsome purposes, disinfect between uses and/or encourage customers to use theirown pens.

Ø  Use disposable foodservice items (e.g., utensils, dishes, napkins, tablecloths). If disposableitems are not feasible or desirable, ensure that used or dirty non-disposablefood service items are handled with gloves and washed, rinsed, and sanitized tomeet food safety requirements.

Ø  Avoid use of food andbeverage utensils and containers brought in by customers.

·        Ventilation

Ø  As the virus that causesCOVID-19 to spread through close contact with a person who has COVID-19 thanthrough airborne transmission.

Ø  Increase total airflowsupply to occupied spaces, whenever feasible.

Ø  Improve central airfiltration and disinfect the air design airflow.

·        Water Facility

Ø  To minimize the riskof Legionnaires’ disease and other diseases associated withwater, take steps to ensure that all water systems and features(e.g., sink faucets, decorative fountains, and drinking fountains) are safe touse if there has been prolonged facility shutdown.

·        Modified Layouts and Seating Arrangement

Ø  Limit seating capacity toallow for social distancing.

Ø  Discourage crowded waitingareas by using phone app, text technology, or signs to alert patrons when theirtable is ready. Avoid using “buzzers” or other shared objects.

Ø  Limiting the amount oftime spent in the establishment.

Ø  Avoid offering anyself-serve food or drink options.

·        Physical Barriers and Guides

Ø  Install physical barriers,such as sneeze guards and partitions, particularly in areas where it isdifficult for individuals to remain at least 6 feet apart.

Ø  Communal Spaces, Close shared spaces suchas break rooms, if possible; otherwise stagger use, require mask use,and clean and disinfect between use.

Beside maintaining precautions, CMassured in the meeting that “over regulation” and “license raj” will be alsotaken care of by the concerned authorities. In the light of these precautionsrestaurants are welcoming customers to cherish moments in safe manner.