While working in a kitchen and food services setting at a venue, consider how to prevent the spread of COVID-19 at work, including:
- Maintenance staff
- Install physical distancing markers throughout various area of the restaurant, including the entrance area outside the premises, if appropriate, to ensure workers and customers maintain a physical distance of 2 meters.
Limit the number of workers working in one space so that they can distance themselves from each other by:
- Staggering shifts and break times and scheduling more time for cleaning in between customers.
- Practicing physical distancing during breaks.
- Where possible, have workstations positioned to maintain the physical distance
- Consider installing hard-plastic transparent barriers where physical distancing is not an option (for example between workstations or service counters).
Limit the number of people sharing equipment or tools. Assign tools, equipment and workstations to a single user if possible or limit the number of users:
- Implement all possible measures to ensure physical distance and separation between people.
- Where appropriate, safely work/meet in outdoor spaces.
- Consider implementing an Entry App that informs customer that it is their turn to collect their order
- Follow local health authority direction regarding ventilating spaces by opening windows and/or doors.
- Consider listing menu items on a board or providing laminated menus that can be disinfected between each use/touch point (e.g. remove paper menus/items that will be touched frequently by workers and customers).
- Ensure physical distancing is maintained between servers’ tables and consider one way walkways for both customers and servers to maintain physical distancing.
- Consider having customers order online or by phone with pick up at curbside at a scheduled time or have customer call to notify of their arrival.
- If using a third party delivery service, ensure they are up-to-date with the latest COVID-19 prevention knowledge and are following safe practices.
- For any soiled uniforms and/or laundry minimize shaking and disturbance of soiled materials. If possible, arrange to
ensure the laundering of items using the warmest appropriate water setting for the items and dry items completely
and clean and disinfect hampers or other carts for transporting laundry and sanitation equipment.
Disinfection and Sanitizing
- Encourage workers to maintain clean workstations, debit machines, cash registers, counters, and equipment.
- Provide hand sanitizer and sanitizing wipes for workers and customers to use upon entry. Consider having them available near the entryway, waiting areas, and other high-traffic areas.
- Provide a safe place for individuals to dispose of used sanitizing wipes and disposable protective equipment. Empty and clean waste containers on a regular basis.
- Surfaces that come in contact with workers and customers must be disinfected prior to and after each touch point.
- Pay particular attention to frequently touched surfaces and common areas, such as entrances, counters, hand railings, child booster seats, and washrooms.
- Clean and disinfect/sterilize equipment, tables or countertops between customers/ employees.
- Clean and disinfect/sterilize equipment such as PIN/touch pads, dishwashers/dishwashing wands, freezer/cooler handles, and other equipment (i.e. tools, knives, mops, brooms, buckets etc.) between clients/employees. Public Health Ontario offers more information on cleaning and disinfection protocols.
- Consider installing contactless hand washing or sanitizing stations at entrance ways
- Where possible, assign employees to screen customers. Ensure employees and customers are utilizing sanitizing products, following physical distancing protocols and other controls and public health requirements.
- Public Health Ontario offers more information on clean and disinfect protocols.
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