Nutripro
Article

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

Friday, October 9, 2020

When it comes to keeping guests safe, it’s always good to start with hygiene, cleaning, and sanitation—practices that are already very familiar to restaurants.

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:

Worldchefs.org. 2020.

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

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

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