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“Occupational Safety and Health Guidelines for Coronavirus”.
The circular states that “at least one point of contact (Coordinator) – Point of Contact (POC) may be designated. Any person within the organization and whose duties may be to collect updated contact information for all employees (ie address of residence, home phone number, mobile phone number, method of movement, Contact list with family or friends in case of suspicion of any situation, provided that this information is available to show it to the Ministry inspectors when necessary and all employees must have the contact numbers of the coordinator (supervisor) to contact them if they are sick or if they are hospitalized on suspicion of their injury and the supervisor is responsible to each employer, and the official authorities to guarantee the adherence of the personnel to the occupational safety practices to deal with the Corona virus “.
Regarding the “public safety requirements”, the circular states that “notices should be placed at the entrance indicating that no person suffering from fever or COVID-19 symptoms may enter the restaurant or cafeteria and ensure that anyone who enter the restaurant or cafeteria have In this sense, all employees, customers and contractors are subject to temperature control and verification, and a hand sanitizer (at least 70% alcohol content) must be placed at the entrance of the restaurant , cafeteria and inside the hall.
With respect to “maintaining social distance”, the circular indicated that “social separation must be met and leave a distance of one and a half meters between one person and another (except members of a family and a group of friends) and the places to sit in restaurants and cafes should be reduced to 30% of their ability to accommodate when leaving A distance of one meter and a half between one table and another, in this stage (the second stage), until it increases to 50% in the fourth stage, and clients should not be allowed to be in the waiting area or bar.Therefore, a plan should be developed to ensure social separation between clients when they expect to be seated: Includes floor marking, Foreign floors guaranteeing at the same time the safety distance from each other or stay in the car … or encourage customers to call ahead to reserve their tables. “
When it comes to cleaning, you must have a stock of cleaning materials and disinfectants approved by the relevant authority and must be used according to the manufacturer’s instructions. The building should be thoroughly cleaned and sterilized periodically. Most contact surfaces need to be repeatedly cleaned and sterilized, such as door handles, sockets, telephones, and POS machines … Tables, chairs, and condiment boxes should be cleaned and sterilized immediately after the customer leaves, and the Menu should be cleaned and sterilized immediately after use. If they are not sterilizable, encapsulate them to facilitate sterilization, replace them with single-use regulations, or resort to digital displays (easy to sterilize), and the verification folder should be cleaned and sterilized immediately after use. If it is not sterilizable, use a replacement. If possible, encourage payment with credit cards, mobile applications, or the Internet.
Taps and toilets should be regularly cleaned and disinfected. Bathrooms should always be equipped with liquid soap and paper towels, and it is preferable to use single-use utensils, plates, cups, and utensils, especially if the dishwasher is not available. If used, make sure its temperature reaches 82 degrees Celsius. Clean dishes, cups and utensils should be stored properly to avoid contamination. It is recommended to pack food utensils (for example, prohibited) to avoid contamination and to provide customers with only wrapped straw (to have a drink) and the prepared table should be prepared only when the customer is seated. Do not preset, and the coffee and soda machine should be permanently cleaned and sterilized
With regard to restaurant employees and employees, awareness must be spread among employees and trained in personal hygiene, protecting themselves and protecting others. In this regard, the union also organized free training seminars on preventative measures and posted posters and instructions throughout the workplace that indicated ways to prevent infection with the need to sterilize hands, and employees should receive education on washing. of hands. Hands should be washed thoroughly and frequently with soap and water for at least 20 seconds, especially: after using the bathroom and after inflating the nose, coughing or sneezing, and after coming into contact with any material or surface that may be contaminated, after the cleaning process, before and after eating, before preparing food, before using gloves and gags, and after removing them.If soap and water are not available, you should use a hand sanitizer that contains at least one 70% alcohol and employees should be encouraged to change gloves when necessary and adhere to good respiratory hygiene when coughing.
Additionally, all employees must wear a muzzle and cover their mouth and nose well. Food workers should wear gloves and change when necessary. Waiters should wash their hands or sterilize them frequently. Employee temperature (including restaurant hired cleaners) should be verified before starting work with a remote working thermometer (such as an infrared thermometer) and employees with fever (temperature above 37.4 ° C) should be excluded and employees they should be excluded from work if they have symptoms of illness (heat, cough …) and direct them to the nearest health center. The social distance (1.5m) between employees on the one hand and between employees and customers on the other hand should be applied. Except when you take the customer’s order and give them food, but keep a safe distance
Regarding food production, it must be ensured that food safety standards and regulations are applied and complied with, that food is cooked well to the right temperature and that vegetables and fruits are sterilized before preparation. Only when wearing clean gloves or proper tools and should not use self-service or buffet tables or salad bars.
Regarding delivery service, including service through delivery companies’ payment methods, awareness must be spread among drivers and trained to implement proper hygiene and public health protocols to protect themselves and others , and the temperature of the drivers should be checked before starting work with a remote working thermometer and excluded from work in If they have symptoms of the disease, all drivers should wear gloves and masks, and cover their mouth and nose well . Delivery containers must be sterilized before use and often during the day. Drivers must have a hand sanitizer. Drivers should wash or sterilize their hands and wear clean gloves: P L Take the order, immediately before opening the delivery bag and taking the order, and after delivery and accounting.
Likewise, we must comply with the social distance and leave a distance of one meter and a half between the driver and the client, provide contactless connections, send text alerts to the client or call him when the order arrives and leave food at the door.
