Nutripro Open for Business: Best Practices for Out-Of-Home

Due to COVID-19, there may be additional restrictions in place. In addition to following your local regulations, here are some tips from sources trusted by Worldchefs.^{1, 2, 3, 4}

HEALTH

• Train your whole team on COVID-19, self-screening, wearing masks, washing hands, and physical distancing.
• Encourage your employees to monitor their temperatures and learn about your sick leave policies
• Limit contact with suppliers when receiving deliveries and clean the outer packages before entering the facility.
• Look for ways to minimize contact between staff (adjust work zones or schedules to lower staff density in small spaces).

HYGIENE

• Wash hands regularly and between handling different foods, menus, or payment.
• Maintain an adequate supply of hand sanitiser and disinfectant wipes at entrance and within premises.
• Make masks available for all team members.
• If you use gloves, change them regularly.
• Increase ventilation wherever possible and raise the frequency of air renewal settings.
• Limit physical contact between employees and guests.
• Make an extra effort to keep uniforms, hair, nails, etc. spotless.

CLEANING

• If your business has been closed, thoroughly clean interior infrastructure, equipment, and utensils before you reopen.
• Schedule a thorough sanitation of all work areas, equipment (including vending and payment tools) and seating areas.
• Between seatings, clean and sanitise digital ordering devices, check presenters, self-service areas, tabletops, and common touch areas such as door handles and bathrooms.
• Provide sufficient hand sanitisers/disinfectant wipes for workers and guests.

FACILITY

• Prioritize outdoor seating and curbside pickup.
• Provide takeout, delivery, and drive through options for customers.
• Remove tables and chairs from dining areas to allow physical distancing or install physical barriers to separate parties from each other.
• Limit the number of guests at a single table.
• Show parties to their tables one at a time.
• Reconfigure space, install partitions, or mark floors to limit worker and guest interaction. When limiting close interaction is not feasible, ensure that staff wear face masks.

References:

¹ Worldchefs.org. 2020.

² Black Sheep Restaurants: SOP: Covid-19 Playbook. 2020.

³ Cal/OSHA COVID-19 General Checklist for Dine-in Restaurants. 2020.

⁴ The Conceptional. Covid-19 (re)opening Playbook. 2020.