The Ultimate COVID-19 Checklist for Cafes and Restaurants!
Management
Roles
Elect a COVID-19 manager to oversee all safety
Place a COVID-19 trained representative on each shift
Daily checks
Screen employees at the start of each shift
Ask if experiencing COVID-19 symptoms
If possible, check their temperature with a contactless thermometer
Ask if any of the staff’s family members are sick
Ask if any worker who has returned from leave or travel has completed their required self-isolation period
Hold a daily meeting to keep staff up to date on COVID-19 issues
Notify staff if any menu items have changed due to ingredients being substituted, especially ones containing allergens
Ensure staff have a means to raise concerns
Plan for absence of sick staff
Disaster recovery
Design a comprehensive hazard prevention plan if a COVID-19 case is suspected in the workplace
Immediate notification to the relevant government department
Notification to staff
Notification to customers if required
Closure and cleaning of premises if required
Notification to suppliers if required
Storage or disposal of stock and Potentially Hazardous Foods (PHF) during closure. Preferably keep a log of fridge and freezer temperatures with an electronic temperature logger
Staff
Education
Ensure all staff are trained in:
Correct handwashing techniques and hand sanitiser use with a quality training product such as GlitterBug
COVID-19 laws and guidelines, including social distancing
Schedule regular training sessions with staff for hand washing, hand sanitising , social distancing measures and cleaning
Staff to staff protection
Streamline shifts to try and keep the same staff together
Allocate tools and equipment per person or small group
Minimise contact between home delivery staff and other staff
Staff to customer protection
Minimise direct contact with food
Use tongs and other standard food handling practices
No writing on coffee lids
Customers
Customer to customer protection
Hand sanitiser available for customers
Minimise commonly touched items on customer’s tables (e.g. salt and pepper shakers, condiment bottles and laminated menus)
Clean tables, chairs and table items thoroughly between customers
Insist on contactless payment methods
Substitute re-usable items for single use items
Avoid reusable menus. Consider a menu board or online menu. Bulk print menus and dispose of after use
Minimise counter areas where customers can touch or lean. Ensure they are regularly cleaned.
Customer to staff protection
Remove or minimise direct contact with customers
Dedicated staff member handling cash and interacting with customers
Consider a Perspex barrier over the counter
Signage
COVID-19 warnings and guidelines displayed around the premises
Social distancing signs in premises
Floor markings indicating physical distancing
Signage on pick up points
Reopening After Closure
Check all use-by dates
Ensure all Potentially Hazardous Foods were stored below 5°C. Potentially invest in an electronic temperature logger.
Intensive clean of all areas
Cleaning
Clean all highly touched surfaces at least hourly and more often for high traffic items
Additional cleaning of doors, handrails, etc
Additional cleaning of toilets including doors, taps, hand driers
Ensure easy access to rubbish bins for customers (especially in food courts)
Provide appropriate gloves for cleaning
Hand hygiene
Set strict rules staff for when to wash their hands including when starting or returning to work, before and after handling food, after handling cash, after cleaning.
Avoid the use of gloves as a substitute for hand washing. If gloves are worn, they must be changed as often as hand washing would have occurred
Make sanitiser available for customers as they enter the premises
Sufficient stock of soap and sanitisers for staff
Sufficient stock of soap and sanitisers for customers
Correct choice of sanitiser (≥ 70% alcohol)
Hand sanitiser is NOT used as soap at a sink
Sufficient stock of disposable towels
Sufficient stock of Personal Protective Equipment (PPE) for staff members
Contactless hand dryers in bathrooms
Consider contactless taps and soap dispensers
Food display
Food behind a barrier
Remove all self-serve options
All food is handled by staff using tongs where possible
Correct hand washing procedures if food is to be handled by staff directly
Home delivery
Ensure delivery staff thoroughly wash their hands each time they enter the premises
Minimise contact with customers
Prepayment or credit card payment. Avoid contact with cash.
Hand sanitiser in vehicles to be used after each delivery
Layout
Open doors and windows to increase air circulation
Ensure customers can enter and leave the premises without touching a door handle
Layout to allow for physical distancing between customers and staff
Customers can comply with social distancing requirements
Queues do not mix with walking areas
Customers can easily order and move away from the counter
Ensure social distancing in bathrooms, possibly by restricting to a single person at a time.
Create a pickup point for customer orders
Remove or clearly block off unavailable tables and seats
Suppliers
Deliveries
Require suppliers to ensure their delivery staff are healthy and do not have a temperature
Allocate an appropriate drop-off point for deliveries
Enforce physical distancing measures when deliveries are made
Changes
Confirm with suppliers that stock is readily available
When sourcing stock from alternative suppliers or changing brands:
Ensure that ingredients are checked for potential allergens
Ensure an MSDS is available for all chemicals, especially cleaning products
Train staff in the correct storage, use and disposal of new products
Young children
Thoroughly clean and disinfect highchairs
Toys and play areas are either removed or cleaned very regularly