Business Leisure Cleaning Hospitality Services

AIM

To provide guidance on how best to facilitate the safe and gradual resumption of cleaning and hospitality services and have effective measures in place to protect the health of customers and staff, while reducing the risk of COVID-19 transmission during the delivery of services as much as practicable.

COVID-19 COMPLIANCE MANAGER

Appoint an individual responsible for ensuring that all guidelines for physical distancing, infection, prevention and control and hygiene measures are implemented and monitored for compliance.

RE-OPENING

REGULATING ENTRY AND EXIT

Etheraz App to be downloaded by all staff. Check that the health status is green each day before work.
All staff to be tested for COVID-19 before re-starting work. Staff only permitted to work if test results are negative.
All precautions regarding physical distancing and infection prevention and control must be complied with.

PHYSICAL DISTANCING

1.5 m minimum distance between staff and customers at all times.
For hospitality events, design layout for seating to ensure 2m between tables. Limit to 4 people per table (6 if the same family group).

EMPLOYEE HEALTH

Establish health screening protocols for workers at the start of each shift (temperature and symptoms screening).
Staff must undergo regular COVID-19 testing.
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.
Staff handling food should wear masks and gloves and should know how to properly use and dispose of them properly.
Staff to use gloves when handling tools that have been used by other people and dispose of them properly.
Limit contact time between staff and clients.
Provision of personal hand sanitizer for all the staff.
Promote hand hygiene practices.
Use technology solutions where possible to reduce – mobile ordering, order (the service by phone/online/contactless payment options)
Thoroughly clean and sanitize entire equipment and wash and clean cutleries, especially as it hasn’t been used. Focus on high-contact areas that would be touched by both staff and clients.
All regularly touched surfaces should be disinfected regularly using standard disinfection products.
Avoid all food contact surfaces when using disinfectants.

CATERING AND HOSPITALITY

Food must be plated in individual portions. 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.
Do not use multi-use condiment, salt, pepper and sauce bottles and replace with single use packets.
Change, wash and sanitize utensils frequently. Consider individual hand sanitizer wipes on the tables.
Bowls of nuts, chocolates, etc, should not be permitted unless served in individual servings (sharing is a transmission risk).
Tablecloths and seat covers should be cleaned and disinfected after each event.
All regularly touched surfaces to be disinfected before and after food service.
Use bottled water, no water fountains or dispensers permitted.
Please refer to the Restaurants Guidance for more details.
For weddings, please refer to the MOPH Weddings Guidance.

CLEANING

Please refer to the MOPH Guidance for Environmental Cleaning In Non-Healthcare Facilities in Relation To Covid-19.

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.

EDUCATION AND AWARENESS

Keep staff and customers updated on COVID-19 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 physical distancing requirements.
Educate all staff of importance of frequent hand washing, use of hand sanitizers and clear instruction not to touch eyes, nose and mouth.

TRANSPORTATION & ACCOMMODATION

Transport staff to and from accommodations in batches. Ensure a minimum physical distance of 1.5 m between passengers at all times, with all passengers and drivers wearing protective masks and gloves. Further, disinfect all vehicles after each trip.
Ensure daily disinfection of common areas and strict physical distancing measures in employee accommodations.

VULNERABLE GROUPS

COVID-19 Services Assistant خدمة المساعدة الخاصة بكوفيد-19