Business Leisure रेस्टोरेंट

عربي

AIM

To provide guidance on how best to facilitate the safe and gradual reopening of restaurants, and have effective measures in place to protect the health of customers and staff in restaurants, and at the same time reducing the risk of COVID-19 transmission during eating out as much as practicable.

Regulate Entry

Selected restaurants permitted to open at up to 50% capacity if accepted for pre-registration and certification by Qatar Clean Program.
To restrict capacity of customers and staff in restaurants, calculate 16 m2 per person.
Thermal screening of staff and customers on entry. No entry for those with temperature 38 degrees or above.
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. Walk-in customers allowed to certified restaurants only if the physical distancing precautions can be complied with. Avoid close gathering of customers.

Physical Distancing

Update floor plan to redesign seating to ensure 2m between tables.
Limit to 4 people per table (6 if the same family group).
1.5 m minimum distance between customers on table, in queues or other shared areas. (Except the family groups)
Where practical, especially in booth seating, use physical barriers.
Use floor markings to maintain social distancing.

Employee Health

Establish health screening protocols for workers at the start of each shift.
Staff must undergo regular COVID-19 testing as per MOPH guidance.
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.
Limit the number of staff allowed simultaneously in break rooms (physical distancing 1.5m, or allow 9 m2 per person).
Stagger shifts and breaks to reduce number of opportunities for staff to congregate and maintain 1.5m physical distancing in staff areas.

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.
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.
Between customers, clean and sanitize table condiments, digital ordering devices, clean and sanitize reusable menus, table tops and common touch areas. Single use items should be discarded (including paper menus after each customer use).
For restrooms, clean between each customer 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

No buffet or self-service food to be offered. Staff wearing masks and gloves to serve all food. Ensure all employees refresh their food handling certification and change gloves frequently.
Remove all multi-use condiment, salt, pepper and sauce bottles and replace with single use packets
Change, wash and sanitize utensils frequently.
If providing ‘grab and go’ service, stock coolers to no more than minimum levels

Facilities

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

Shifts and Schedules

Isolation room made available for any member of staff or customer who feels ill, with clear protocols for referring to emergency services.
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 team 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
Make regular announcements to remind customers to follow social distancing advice
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 for dine-in restaurants should be restricted to comply with maximum allowed capacity.
Parking provisions should be made for pick up orders, where possible.

To Remain Closed

Food Courts and restaurants not registered through Qatar Clean Program remain closed, except for pick-up and delivery.
No shisha.

Vulnerable Groups

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

COVID-19 Services Assistant خدمة المساعدة الخاصة بكوفيد-19