Business and Leisure Restaurants

عربي

Menu Joy

RSETRICTION STATUS

Allow indoor and outdoor dining at full capacity for all outdoor restaurants and cafes.

REGULATE ENTRY

Etheraz App to be downloaded by all staff and customers. Check that the health status is green to allow entry.
Strongly recommend continued advanced booking. Avoid close gathering of customers.

EMPLOYEE HEALTH

Establish health screening protocols for workers at the start of each shift.
Delivery staff: body temperature should be measured twice daily. Write full name of delivery employee on the order; sterilize delivery transport; place orders inside disposable plastic bag before delivering them to consumers.
Workers with COVID-19 symptoms should not be at work.

INFECTION
PROTECTION AND CONTROL

Masks to be worn by staff at all times, compelling staff preparing and delivering meals to wear masks and gloves and to properly use them. Staff to use gloves when handling tools that have been used by other people, and dispose of them properly
Minimize contact between kitchen workers and servers and delivery drivers (for example, by having zones from which delivery drivers can collect packaged food items.)
Limit contact time between staff and guests.
Provision of hand sanitizer at entrances
Promote hand hygiene practices: Hand washing stations with soap and hand sanitizer to be provided for vendor and customer use at several locations within the facilities.
Provide sanitizer hand towels for customers before and after meals to avoid use of toilets as much as possible.
Use plastic barriers between staff and customers where practical e.g. at payment desks
Use technology solutions where possible to reduce – mobile ordering, text on arrival for seating, contactless payment options
Thoroughly clean and sanitize entire facilities, especially as it has been closed. Focus on high-contact areas that would be touched by both employees and customers.
All regularly touched surfaces should be disinfected regularly using standard disinfection products
Avoid all food contact surfaces when using disinfectants
For restrooms, clean between each use, including door handles, flush, and taps.
No use of air dryers. Use disposable paper towels and dispose of them immediately.
Replace and upgrade air conditioning filters prior to re-opening and check system optimized to ensure proper ventilation is maintained

FOOD SAFETY

If providing ‘grab and go’ service, stock coolers to no more than minimum levels

FACILITIES

Isolation room made available for any member of staff who feels ill, with clear protocols for referring to emergency services.

SHIFTS AND SCHEDULES

Schedules for essential services, maintenance and contractor visits can be revised to reduce interaction and overlap between people (for example, carrying out services at night). Whenever shift or teams are working, maintain the same staff in each teams or shift groups so that where contact is unavoidable, this happens between the same people.
Maintain records of staff rosters for each shift/day to enable contact tracing if needed.
Stagger shifts and breaks to reduce number of opportunities for staff to congregate.

IN-BOUND DELIVERIES OF SUPPLIES AND MATERIALS

Revising drop-off collection points, procedures, signage and markings to minimize number of external personnel from entering facilities.
Where possible and safe, having the same worker(s) unload vehicles or transport supplies into storage areas
Creating one-way flow of traffic to and from storage rooms whenever possible.

EDUCATION AND AWARENESS

Keep staff and customers updated on COVID safety and prevention information and guidelines. Emphasis that protecting public health is paramount. Use MOPH health messages and materials. Let customers know what steps you are taking to keep them safe.
Food handlers are trained regarding the risk of virus and bacteria and how to avoid the transmission of the infection
Remind customers of social distancing requirements - Clear and visible signage at entrances
Educate all staff of importance of frequent hand washing, use of hand sanitizers and clear instruction not to touch eyes, nose and mouth.

ONLINE ORDERS

Offer to take orders online and deliver or use curb pick-up service
Customers picking up orders must remain in their vehicles and orders delivered to them.

OPENING HOURS AND PARKING

Restaurants must comply with most updated guidance on opening hours
Parking provisions should be made for pick up orders, where possible.

VULNERABLE GROUPS

Vulnerable groups advised to remain at home.
Staff with chronic conditions should not be at work.

COVID-19 recovered patients who have been infected in the last 12 months are entitled the same privileges as vaccinated individuals.

COVID-19 Services Assistant خدمة المساعدة الخاصة بكوفيد-19