CAFETERIA HEALTH AND SAFETY PROTOCOL

A - INTRODUCTION

The global pandemic known as the coronavirus disease 2019 (COVID-19) has affected
millions worldwide. Presently in the Philippines, the most vulnerable population is comprised
of the elderly, those with co-morbidities such as diabetes, hypertension, or those who are
immuno-compromised such as people living with HIV, as well as frontline workers in health
and essential businesses.

On December 15, 2021, the CHED and the DOH issued Joint Memorandum Circular
No. 2021-004 entitled Guidelines on the Implementation of Limited Face-to-Face Classes for
All Programs of HEIs in Areas Under Alert Levels System for COVID-19 Response. Pursuant
to the guidelines, this Cafeteria Health and Safety Protocol is devised in preparation for the
plan to implement limited face-to-face classes in the CDO Campus. The Cafeteria Manager
is the focal person-in-charge in the implementation of this protocol.

B - PURPOSE

1. To minimize the risk of students, faculty, staff and visitors contracting COVID-19;
2. To minimize the risk of infecting university clients;
3. To minimize disruption of operation due to personnel sickness/isolation or
inability to service clients;
4. To take care of the students, employees, and others who may be affected by our
operations;
5. To reassure the students and other key stakeholders of our proactive and reactive
strategy for managing risks presented by COVID-19;
6. To ensure business continuity for all our clients and other stakeholders; and
7. To minimize the impact of financial and other losses while protecting the health of
the entire academic community.

C - PROACTIVE MEASURES

1. Briefings must be given to cafeteria users on:

a. Hand hygiene protocols;
b. Use of hand sanitizer;
c. To cough/sneeze into a tissue and dispose immediately and properly, or to
cough/sneeze into their elbow if a tissue is not immediately available;
d. Always maintain a safe distance wherever possible from others;
e. To avoid touching face, nose and mouth;
f. To refrain from shaking hands with others;
g. To update their professors/supervisors if they feel they are experiencing
symptoms associated with a cold, flu or virus (high temperature, headache,
aching muscles, respiratory problems); and
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 h. To avoid wherever possible using door handles / rails in public places. If
possible, cover your hands with a tissue or a piece of paper when opening
/closing doors or holding handrails on stairs. If this cannot be avoided,
wash your hands at the earliest convenience afterwards, or use sanitizer.

2. This protocol shall be widely disseminated. Information and education activities

must be conducted to ensure everyone is prepared and all members of the
community are aware of their roles and responsibilities.

3. Further, the protocol shall be tested and continuously refined. The protocol needs
to be regularly reviewed to ensure that scenarios and response actions remain
relevant and appropriate. Changes in focal persons, roles, resources should be
immediately reflected in the protocol.

D - CAFETERIA PROTOCOLS

School Canteen and Dining Area

1. In case that the cafeteria will not open on a specific day(s), the students shall be
informed to bring their food and drinks. Students shall not be allowed to leave the
campus premises between classes to buy food and drinks.

2. The personnel of the cafeteria must be fully-vaccinated against COVID-19 and

shall wear PPE to ensure food safety.

3. The cafeteria shall follow DTI-DOT JMC No. 21-02 (Annex A) for the health and
safety guidelines on the operation of food establishments. For this purpose, the
Cafeteria Manager shall take charge in the preparation of requisitions for necessary
goods and/or civil works.

4. Only packed food and drinks shall be allowed for selling. Food deliveries shall not
be allowed.

5. Students are highly encouraged to eat at their assigned seats inside their respective
classrooms. However, they may also use the dining area located beside the
cafeteria. Extra precautionary measures may be taken because face masks will have
to be removed to enable the students to eat and drink.

Break Time Period

6. The OVC Academic Affairs shall determine the break time period. There shall be
staggered break time to lessen the number of possible occupants in the cafeteria.

7. The Auxiliary Services shall determine the maximum time an individual can stay
in the cafeteria as well as the maximum number of occupants in a period of time.

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 8. Students shall not be allowed to eat in laboratory rooms where activities that
involve the use of chemical and biological agents are being done. They shall eat in
the designated dining area (i.e., cafeteria or dining area beside the cafeteria).

9. Smoking and vaping shall be prohibited inside the school premises.

10. Students shall be reminded to observe proper Water, Sanitation, and Hygiene
(WASH) protocols.

11. Disposable spoons and forks shall be sterilized and packaged in a pre-sealed plastic.

12. Proper garbage bins shall be provided in strategic places and properly maintained.
The students, teaching and non-teaching personnel shall be trained on the proper
disposal of waste according to type.

13. The Cafeteria Manager shall implement protocols for contact tracing, cleaning,
and disinfection of facilities.

14. The Cafeteria Manager shall conduct a regular assessment, including risk
assessment, with respect to the cafeteria, and submit report to the Crisis
Management Committee.

E - REFERENCE

CHED-DOH Joint Memorandum Circular No. 2021-004, dated December 15, 2021,
entitled: Guidelines on the Implementation of Limited Face-to-Face Classes for All
Programs of HEIs in Areas Under Alert Levels System for COVID-19 Response

DTI-DOT Joint Memorandum Circular No. 2021-02, dated September 28, 2021,
entitled: Health and Safety Guidelines Governing the Operations of Indoor and
Outdoor Dine-In Services Under the Alert Levels System for COVID-19 Response

Contingency Planning Checklist in Times of Pandemics and Sudden-Onset Disasters

(Assistance and Cooperation for Community Resilience and Development -
ACCORD)

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