Hand washing and disinfection – restaurants, take-aways, bakeries and pubs understand that there’s more to hygiene strategies than just these two aspects. However, since there’s always something that can slip through the cracks even with the best hygiene routines, below is a short checklist of things to keep in mind to make the reopening as safe as possible for employees and guests alike even when it comes to outdoor dining.
7 to dos that should be on your checklist
- Inform employees AND guests of the hygiene measures and rules on site. For example, for customers this can be done in person as they are led to their table with more detail provided as an insert in the menu.
- Keep spare masks available. Masks can easily tear or become soiled. Offer a replacement.
- Ventilation. Develop a ventilation plan and install air filters if necessary.
- Reorganise and reduce the number of tables if necessary. Check that the layout of tables and their sizes comply with the rules for separation and maximum occupancy.
- Focus on reservations. This speeds up recording guest data and booking timeslots means capacities can be better
- Plan routes. Design routes for staff and guests which maintain social distancing and avoid unnecessary crossing of paths.
IMPORTANT: social distancing rules also apply to outside dining
- Provide individual work equipment. Whether in the kitchen or front-of-house work equipment such as tablets, kitchen equipment and taps should only be used by a single person. Where it is not possible to strictly enforce this single use gloves or alternative solutions such as self-adhesive films with durable antiviral properties should be This reduces the number of pathogens, including SARS-CoV-2, and lowers the risk of spreading the disease by surface contact.
You can find the full checklist and useful tips for carrying out a risk assessment along with other resources on the German Food and Catering Industry Association website