ELILLY INTERNATIONAL HOTEL

CORONAVIRUS SAFETY
PRECAUTIONS FOR
RESTAURANTS

BY MUHAMMED ADEM
RESTAURANT REOPENING TRAINING

STAY SAFE!
 RESTAURANT REOPENING TRAINING

As the number of coronavirus (COVID-19) cases continues to

climb, it’s important to know how you can best protect your
restaurant customers and employees from potential infection.
The virus is highly contagious — it is able to linger in the air for up
to 3 hours after an infected person coughs; and its presence is
seen on some surfaces for up to 17 days after initial contact.
Knowing what to do if you think your restaurant property has
been in contact with an infected person is crucial in curbing the
spread of the COVID-19 pandemic.

STAY SAFE!
 QUICK FACTS ABOUT CORONAVIRUS

• Coronavirus (COVID-19) is a respiratory illness that spreads from person-to-

person
• Severe cases can cause pneumonia and/or organ failure
• Main symptoms include fever, dry cough, and shortness of breath
• Its incubation period is about 2 weeks long, meaning it takes 2 weeks for
symptoms to show
• Some infected people are asymptomatic, meaning they will not experience
symptoms
• People infected by the virus are contagious during the incubation period
• The virus can last up to 3 hours in the air and is found after up to 17 days on
surfaces
• There is not yet a vaccine for the virus
• It is far more dangerous than the seasonal flu

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 SAFETY PRECAUTIONS FOR RESTAURANT EMPLOYEES

As COVID-19 develops, make sure to stay up-to-date with the Ministry of

health advice on safety precautions.
Currently, the best ways our restaurant employees can combat the spread
of infection include:
1. Washing your hands frequently.
• The virus particle itself is held together by a lipid bilayer that acts as “glue”
that holds each part of the virus together. Antibacterial soap and water are
very effective at dissolving this bilayer, thus disassembling the virus and
making it inactive.
2. Disinfecting commonly touched surfaces often.
• Use disinfectant wipes to clean door handles, tabletops, food prep surfaces,
POS systems, and other frequently touched surfaces.
3. Social distancing.
• The virus’ main mode of transmission is from person-to-person contact and
airborne droplets caused by coughing and sneezing. Ensure employees remain
at least 6 feet away from other people when possible.

STAY SAFE!
4. Quarantining if you feel symptoms.
• If employees feel symptoms of COVID-19, require them to stay at home for
2 weeks and to self-isolate. If symptoms get worse or if they start severe,
they should call a doctor before going in to get tested. Showing up
unannounced can put others at risk.
5. Avoiding touching your face.
• Although the virus is mainly transmitted through the air, the health minister
has said the virus can live on surfaces. If you touch an infected surface and
then touch your eyes, nose, or mouth, the virus can enter your body.
6. Covering coughs and sneezes.
• Instruct employees on how to cough and sneeze into their elbow or
a tissue and to wash their hands immediately.
Here . We have to use mask and glove

STAY SAFE!
 PREPARING THE WORKPLACE
• Distancing
The workplace we return to will need to look and feel very different than it
did before COVID-19. Although we are reentering the workplace,
maintaining social distance will still be important for the safety of our
employees.
 Social distancing means avoiding large gatherings.
 Physical distancing means maintaining distance (at least 6 feet or 2
meters) from others when possible. Both social and physical distancing
are important precautions. Businesses should consider the following
distancing strategies:
› Set limits on how many people can accommodate our restaurant at one
time. This may mean changing our policies to allow flexible worksites
(e.g., work-from-home) and flexible work hours (e.g., staggered shifts).

STAY SAFE!
 Cont.…
› Increase physical space between employees at the workplace. This may
include:
.Adding extra space between workplaces to ensure 6 feet of distance
between workers.
• Encouraging employees to avoid elevators.

STAY SAFE!
 Managing Symptoms

• As employees return to work, they may still have concerns about

possible exposure to COVID-19 — and how to tell the difference
between symptoms of the virus and other common illnesses.
 Patients with confirmed infection with COVID-19 reported these
respiratory symptoms (as of May 12, 2020):

Cough S h o rtn e ss o f B re a th Fever C h ills M u s c le P a in

o r D i ffi c u l t y B r e a t h i n g

O t h e r le s s co m m o n
sy m p to m s:
N a u s e a , v o m i ti n g
o r d ia rr h e a

Sore Throat
New Loss of Taste or
Smell STAY SAFE!
 Restaurant Specific Guidance

•Clean
› Clean and disinfect tables and chairs between seating,
including high-touch areas (e.g., pens, serving trays, menus
[if they are not disposable], credit card machines, sides of
tables, rims of chairs) using an EPA-approved product.
Single-use items should be discarded. Institute daily deep
cleaning for the entire establishment.
•› Provide sanitizing wipes and alcohol-based hand
sanitizer stations with at least 60% alcohol in high-traffic
spaces (e.g., public and personnel entrances, restrooms and
other common spaces). Consider touch less hand sanitizing
stations.
•Launder all linens and napkins with disinfecting laundry
detergent
•Employees should wash their hands or sanitize after
each table interaction
•Avoid all food contact surfaces when using disinfectants.
•Don’t place clean items on anything dirty,
including arms.

STAY SAFE!
 Conti…

•Separate
› Ensure 6 feet of space between all individuals, and install barriers if
this is not possible. Consider reducing occupancy to accommodate
adequate physical distancing.
› Require employees to wear face coverings or masks at all times.
› Require customers to wear masks when they are away from their table.
› Provide a clean place at the table for customers to remove and place
their masks while they are dining.
› Ensure all bar items (e.g., glassware, barware) are covered and not
within 6 feet of customers sitting at the bar.
› Color code trays used to clear dirty dishes, utensils and glasses.
Use separate clean trays for serving.

STAY SAFE!
 Conti..

Consider removing:
• Adjust
• Reduce or remove items that can be potentially
shared between customers (e.g., check folio, salt and
pepper shakers, sugar packets, ketchup bottles, table Napron) and
consider using single-use alternatives (e.g., paper menus). Clean
and disinfect items that must be reused between guests.
S a lt a n d P e p p e r S u ga r a n d
S h a ke rs S w e e te n e r P a cke ts
.Eliminate table presets and lay out table settings after
customers are seated (e.g., silverware, plates and glasses).
• Avoid self-serve stations or only allow buffets to be served by
employees with appropriate physical distancing
• Limit unnecessary visits requiring physical interaction with each
table.
• Provide a break room space for your employees to allow them
C h e c k Fo lio s to remove their masks and drink water while maintaining
T a b le P re se ts
physical distancing.
STAY SAFE!