Guidelines released for pubs and restaurants to re-open safely as Covid-19 Secure
/Britain’s hospitality sector, including Hotels, pubs and restaurants, will face new operating procedures set out by the government once they re-open, designed to prevent the spread of coronavirus.
Just as they have done for other areas of work, retail and educational environments the Government’s Business Department (BEIS)’s draft guidance just circulated provides guidelines for operators to help prepare for when this does happen, which could be at the beginning of July 2020 once ministers make the decision on July 4th. This will also apply to cafes, bars, mobile catering and works canteens.
We have looked at how this might apply to the way dining areas and guest management will need to be achieved to be Covid-19 Secure.
Social distancing rules will apply, with tables being spaced out at least two meters apart and a limit on the number of customers allowed at one time, in view of keeping customers apart and preventing large groups.
Risk assessments will determine how best to ensure queuing can be done safely at entry and also for toilets etc, eliminating pinch points and where possible having one-way systems in place.
Restaurants will be expected to replace condiments such as sauce bottles and salt and pepper shakers with single portion sauce sachets and salt and pepper sachets, unless they can be cleaned between each user.
This will also mean that open cups and ramekins of sauces and preserves will be seen as inappropriate, as will bowls of sugar and sugar lumps, due to the risk of both the product being contaminated and also due to the passing of the virus via the spoon handle.
Cutlery will also be brought out at the same time a meal is served to avoid knives and forks sitting on tables for long periods of time. Rather than carrying the serving plates or bowls, staff will be advised to use trays to bring food to the tables.
Canteens or more casual dining operators may choose to issue packs of wrapped disposable cutlery and condiments to provide a quick and safe way of providing diners with these items, which can reduce the need to handle potentially contaminated items for both guests and staff.
There are suggested restrictions on customers remaining at the bar after ordering food or drink and customers will be encouraged to leave empty glasses on the table rather than returning them to the bar.
The emphasis will be on strict hand hygiene, both by staff regularly washing hands and providing hand sanitiser for guests to use on entry.
Enhanced, regular sanitisation of contact points and surfaces will be necessary to eliminate any viral contamination, and at tables between the use of each guest.
We will keep this guidance up to date as and when the government gives further guidance.
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