Guide for hospitality sector on dealing with Coronavirus published
The guide has specifically written to help people in the food and beverage industry reduce the risk of their businesses accidentally spreading Coronavirus and includes low or no-cost suggestions that are generally good practice and which have also been evaluated by epidemiologists, public health experts, biologists, and doctors.
Updated yesterday (15 March), the guide includes practical advice such as training all staff in proper handwash procedure; remind staff to be conscious of not touching things unnecessarily, including their own face, mobile phone, clothing, cutlery and plates; and making efforts to move business as much to takeout and delivery as possible.
Other suggestion is the guide include:
- Stop polishing cutlery and glassware altogether
- Change how chefs plate so they only use spoons and tweezers (no use of hands, whether gloved or not).
- Move to contactless payments if possible.
- Provide service stations with antiviral sanitizer wipes for use on phones, POS, payment terminals, keyboards/mice, and tablets.
- Check laundry processes for all service linens. This includes chef jackets, uniforms, towels, cloths, aprons, table linens.
- Proactively indicate where customers can wash their hands before eating, and ask if they want sharing plates and sharing utensils.
- Where you can, prop doors open so staff and customers don’t have to touch handles to enter and exit.
- Replace menus with laminated sheets if original menu material is hard to sanitise.
Restaurants are also being encouraged to minimise, eliminate, or rethink serving style for things designed to be shared at the table, such as large cuts of meat, whole fish/poultry and communal bowls of rice and pasta as well as to change serving style for dishes to be eaten with hands instead of cutlery, such as bread, sharing platters, chicken wings, finger foods (like nuggets/croquettes), shellfish and sandwiches.
To download the full report click here
