Centre issue guidelines for restaurants to follow when they reopen on Monday
The government of India has put out a set of guidelines to be followed by patrons and proprietors of restaurants when they reopen on Monday, 8th June, the curb the spread of the coronavirus.
The health ministry has stated that restaurants in containment zones shall continue to be closed and those that will open will have to maintain social distancing norms.
Check out the Guidelines:
* Seating arrangement to be made in such a way that social distancing is maintained. In restaurants, not more than 50% of seating capacity to be allowed.
* Disposable menus are suggested to be used.
* In lieu of cloth napkins, use of good quality disposable paper napkins to be encouraged.
* Buffet service should also follow social distancing among patrons
* Takeaways to be encouraged instead of dine-In. Food delivery personnel should leave the packet at the customer’s door and not handover the food directly
* Staff for home deliveries shall be thermally screened by the restaurant before allowing home deliveries.
* Entrance to have mandatory hand hygiene (sanitiser dispenser) and thermal screening provisions
* Only asymptomatic staff and patrons shall be permitted.
* Staffs and patrons to be allowed entry only if using face masks, which has to be worn at all times in the restaurant.
* Posters, standees or AV media on preventive steps about coronavirus to be displayed prominently.
* Staggering of patrons to be done, if possible
* Adequate manpower shall be deployed by restaurant management for ensuring social distancing.
* All employees who are at higher risk—older employees, pregnant employees and employees who have underlying medical conditions—to take extra precautions. They should preferably not be exposed to any front-line work requiring direct contact with the public. Restaurant management to facilitate work from home wherever feasible.
* Proper crowd management in the parking lots and outside the premises – duly following social distancing norms shall be ensured.
* Additional patrons to be seated in a designated waiting area with norms of social distancing.
* Valet parking, if available, shall be operational with operating staff wearing face covers or masks and gloves as appropriate. Proper disinfection of steering, door handles, keys, etc of the vehicles should be done.
* Specific markings may be made with sufficient distance to manage the queue and ensure social distancing.
* Preferably separate entry and exits for patrons, staff and goods/supplies shall be organised.
* Required precautions while handling supplies, inventories and goods in the restaurant shall be ensured. Proper queue management and disinfection shall be organised.
* Maintaining physical distancing of a minimum of six feet, when queuing up for entry and inside the restaurant as far as feasible.
* Number of people in the elevators shall be restricted, duly maintaining social distancing.
* Use of escalators with one person on alternate steps to be encouraged.
* For air-conditioning/ventilation, the guidelines of CPWD shall be followed which among other things emphasises that the temperature setting of all air conditioning devices should be in the range of 24-30oC, relative humidity should be in the range of 40- 70%, intake of fresh air should be as much as possible and cross ventilation should be adequate.
* Large gatherings or congregations continue to remain prohibited.
* Effective and frequent sanitation within the premises shall be maintained with particular focus on lavatories, drinking and handwashing area.
* Cleaning and regular disinfection (using 1% sodium hypochlorite) of frequently touched surfaces (doorknobs, elevator buttons, handrails, benches, washroom fixtures, etc.) to be made mandatory in all guest service area and common areas.
* Proper disposal of face covers, masks and gloves left over by patrons or staff should be ensured.
* Deep cleaning of all washrooms shall be ensured at regular intervals.
* Adequate crowd and queue management to be ensured to ensure social distancing.
* Staff and waiters should wear mask and hand gloves and take other required precautionary measures.
* Contactless mode of ordering and digital payment to be encouraged.
* Tables to be sanitised every time customer leaves.
* In the kitchen, the staff should follow social distancing. Kitchen area must be sanitised at regular intervals.