CASE STUDY

The work condition is being profoundly affected by the COVID-19 pandemic. In

addition to the threat to public health, the livelihood of thousands of Filipinos is also
threatened due to the economic and social disruption. A lot of businesses were forced
to shut down because of bankruptcy. However, some continued their operation but
limited the workforce inside their business. An example is an employee of a fast-food
chain in the Philippines. She has mentioned that their workplace is a lot different now
than before but it is all for their safety. Their employer and the government play a crucial
role in combating the outbreak, ensuring the safety of the employees and customers, as
well as the sustainability of the business and jobs.

Fast-food businesses are required to comply with the minimum health standards
set by the Inter-Agency Task Force to mitigate the spread of the coronavirus. Since the
employee’s workplace lessened their employees, the strength for business will be less
transmission of the virus. For the employees, the employer is checking and recording
their employees’ temperature check before and after work shift. IATF’s implementation
includes a strict observance of proper personal hygiene and social distancing measures
in all parts of the establishment. Employees must keep a distance of 1.5 meeting
between them. There is also a mandatory wearing of personal protective equipment
(PPE) such as face mask, face shield, gloves, and hair cap. Observance and
enforcement of client-personnel interaction protocols is also needed to mitigate the
spread of the virus in the workplace.

The weakness for the employee is the higher workload since only a few workers
must be present inside the establishment. In this case, the employer group their
employees according to task. Before, even the cashier prepares the food ordered by the
customers. But now, orders are prepared by the designated employees and will be
picked up by the cashier to give to the customers. Another remedy by the employers is
the lessened business hours. Before, employees are divided for 2 shifts in 24 hours. But
now, they are divided in 2 shifts for 12 hours. Included in the weakness is the less
human interaction inside the workplace. According to IATF, unnecessary conversations
among employees should be avoided while working. Established directional arrows are
on the kitchen floor to control flow of traffic and reduce interaction between cooking and
clearing area. There is also a restriction of access into food preparation area from
employees and other staff who are not involved in food preparation. Although both are
considered as weaknesses, these are two ways in order for the employees to avoid
infection of the virus.

Nowadays, many people are staying at home due to restricted travels. Students
are having online classes and some employees are working from home. An opportunity
for the fast-food chain is the deliveries. In the employee’s fast-food chain branch, the
employer didn’t reduce the number of delivery drivers because they expect a lot of
deliveries. IATF stated that they must implement the start times for deliveries to avoid
crowding at the location wherein the employer marked 10:00 as the start of their
delivery time. Customers must coordinate with delivery drivers regarding drop-off
locations and other instructions with regards to the delivery. There must also be an
adjusted practice for proof of delivery to avoid in-person signatures through the use of
online confirmation. The employer implemented that delivery drivers will just open the
bag containing the foods and the customers will be the one to get it. The payment will
be put in a plastic provided by the delivery driver. Vehicles and drivers are also included
in cleaning, hygiene and wearing of mask protocols.

The threat in the fast-food chain business is the possible transmission of the
virus from the customers. The employer and the IATF limited the capacity for dine-in
customers. However, they are still open for walk-in orders and drive-thru. IATF
implemented that there should be no contact when receiving the order and payment. In
the employee’s branch, the employer provided small trays for accepting cash and they
also ask offer alternative modes of payment. Regular sanitation must take place is
areas wherein customers make contact such as door handles, common tables, chairs,
etc. The fast-food branch where the interviewed employee works, customers are
assisted upon entry to a table with a corresponding number. They will choose their
orders in the menu placed on the table. The cashier will just call the corresponding
number and immediately take the order and payment. The employee must sanitize their
hands after and the customer will wait for their order on their assigned table.
 Running a food business is really hard in this pandemic. A lot of safety protocols
are needed for the safety of the employees and the customers. Efforts are made by
these types of business to make sure that the transmission can be minimized, if not
totally prevented, while still having dine-in operations. There are many considerations
for how food businesses can safely deliver services to the public and to the employees’
health, cleaning and sanitizing, and personal protective equipment. Despite the
challenges they face, they are still committed to find ways for customers to enjoy their
foods whether in the establishment or within their homes safely.

References:

FDA (2020, April 21). Best Practices for Retail Food Stores, Restaurants, and Food
Pick-Up/Delivery Services During the COVID-19 Pandemic. FDA. Retrieved from
https://www.fda.gov/food/food-safety-during-emergencies/best-practices-retail-food-
stores-restaurants-and-food-pick-updelivery-services-during-covid-19

Iglesias, I. (2020, July 23). Fast food chain reinforces commitment on safety. The
Manila Times. Retrieved from https://www.manilatimes.net/2020/07/23/lifestyle-
entertainment/life-times/flavors/fast-food-chain-reinforces-commitment-on-
safety/744392/

San Pedro, M. (2020, June 2). DTI releases reopening guidelines for dine-in
restaurants, fast food establishments under MGCQ. F&B Report Ph.
Retrieved from http://fnbreport.ph/news/dti-reopening-guidelines-dine-in-under-mgcq-
mariansp-20200602/