Given the current COVID-19 outbreak in India, it is important that restaurants and other hospitality units take suitable measures to restrict any further transmission of the virus while providing restaurant services.
Restaurants in containment zones shall remain closed. Only those outside containment zones will be allowed to open up.
Generic preventive measures
Persons above 65 years of age, persons with comorbidities,
pregnant women and children below the age of 10 years are advised to stay at
home, except for essential and health purposes.
Restaurant management to advise accordingly.
The generic measures include simple public health measures
that are to be followed to reduce the risk of COVID-19. These measures need to
be observed by all (staff and patrons) in these places at all times.
These include:
i.
Physical distancing of at least 6 feet to be followed
as far as feasible.
ii.
Use of face covers/masks to be made mandatory.
iii.
Practice frequent hand washing with soap (for at least
40-60 seconds) even when hands are not visibly dirty. Use of alcohol-based hand
sanitizers (for at least 20 seconds) can be made wherever feasible.
iv.
Respiratory etiquettes to be strictly followed. This
involves strict practice of covering one’s mouth and nose while
coughing/sneezing with a tissue/handkerchief/flexed elbow and disposing off
used tissues properly.
v.
Self-monitoring of health by all and reporting any
illness at the earliest to state and district helpline.
vi. Spitting shall be strictly prohibited. vii. Installation & use of Aarogya Setu App shall be advised to all. viii.
All Restaurants shall ensure the following
arrangements:
i.
Takeaways to be encouraged, instead of Dine-In. Food
delivery personnel should leave the packet at customer’s door. DO NOT handover
the food packet directly to the customer.
ii.
The staff for home deliveries shall be screened
thermally by the restaurant authorities prior to allowing home deliveries.
iii.
Entrance to have mandatory hand hygiene (sanitizer
dispenser) and thermal screening provisions.
iv.
Only asymptomatic staff and patrons shall be allowed.
v.
All staff and patrons to be allowed entry only if using
face cover/masks. The face cover/masks
has to be worn at all times inside the restaurant.
vi.
Posters/standees/AV media on preventive measures about
COVID-19 to be displayed prominently.
vii.
Staggering of patrons to be done, if possible.
viii.
Adequate manpower shall be deployed by restaurant
management for ensuring social distancing norms.
ix.
All employees who are at higher risk i.e. older
employees, pregnant employees and employees who have underlying medical
conditions, to take extra precautions. They should preferably not be exposed to
any front-line work requiring direct contact with the public. Restaurant
management to facilitate work from home wherever feasible.
x.
Proper crowd management in the parking lots and outside
the premises – duly following social distancing norms shall be ensured.
xi.
Additional patrons to be seated in a designated waiting
area with norms of social distancing.
xii.
Valet parking, if available, shall be operational with
operating staff wearing face covers/ masks and gloves as appropriate. A proper
disinfection of steering, door handles, keys, etc. of the vehicles should be taken up.
xiii.
Specific markings may be made with sufficient distance
to manage the queue and ensure social distancing in the premises.
xiv.
Preferably separate entry and exits for patrons, staff
and goods/supplies shall be organized.
xv.
Required precautions while handling supplies,
inventories and goods in the restaurant shall be ensured. Proper queue
management and disinfection shall be organized.
xvi.
Maintaining physical distancing of a minimum of 6 feet,
when queuing up for entry and inside the restaurant as far as feasible.
xvii.
Seating arrangement to be made in such a way that
adequate social distancing is maintained.In restaurants, not more than 50% of
seating capacity to be permitted.
xviii.
Disposable menus are advised to be used.
xix.
Instead of cloth napkins, use of good quality
disposable paper napkins to be encouraged.
xx.
Buffet service should also follow social distancing
norms among patrons.
xxi.
Number of people in the elevators shall be restricted,
duly maintaining social distancing norms.
xxii.
Use of escalators with one person on alternate steps
may be encouraged.
xxiii.
For air-conditioning/ventilation, the guidelines of
CPWD shall be followed which inter alia emphasises that the temperature setting
of all air conditioning devices should be in the range of 24-30oC,
relative humidity should be in the range of 4070%, intake of fresh air should
be as much as possible and cross ventilation should be adequate.
xxiv.
Large gatherings/congregations continue to remain
prohibited.
xxv.
Effective and frequent sanitation within the premises
shall be maintained with particular focus on lavatories, drinking and hand
washing stations/areas.
xxvi.
Cleaning and regular disinfection (using 1% sodium
hypochlorite) of frequently touched surfaces (door knobs, elevator buttons,
hand rails, benches, washroom fixtures, etc.) to be made mandatory in all guest
service area and common areas. xxvii. Proper disposal of face covers / masks /
gloves left over by patrons and/or staff should be ensured. xxviii. Deep cleaning of all washrooms shall be
ensured at regular intervals.
xxix.
Adequate crowd and queue management to be ensured to
ensure social distancing norms.
xxx.
Staff / waiters should wear mask and hand gloves and
take other required precautionary measures.
xxxi.
Contactless mode of ordering and digital mode of
payment (using e-wallets) to be encouraged. xxxii. Tables to be
sanitized each time customer leaves.
xxxiii. In the kitchen, the staff should follow social distancing norms at work place. Kitchens area must be sanitized at regular intervals.
xxxiv. Gaming Arcades/Children play areas (wherever applicable) shall remain closed.
xxxv. In
case of a suspect or confirmed case in the premises:
a. Place
the ill person in a room or area where they are isolated from others.
b. Provide
a mask/face cover till such time he/she is examined by a doctor.
c. Immediately
inform the nearest medical facility (hospital/clinic) or call the state or
district helpline.
d. A
risk assessment will be undertaken by the designated public health authority
(district RRT/treating physician) and accordingly further action be initiated
regarding management of case, his/her contacts and need for disinfection.
e. Disinfection
of the premises to be taken up if the person is found positive.
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