![\"\"](\"https:\/\/www.10ofthebest.com.au\/blog\/wp-content\/uploads\/2020\/06\/reserved.jpg\")
<\/p>\nTo reduce the risk of transmission and as many as touchpoints, COVID-19 have unquestionably enforced the legal authorities to re-engineer the food service businesses to define the \u2018new normal\u2019 for the hospitality industry.<\/p>\n
The following safety plans are set by the Restaurants and Catering, Australia (R&CA) to present a COVID-safe environment both for the food workers and customers.<\/p>\n
R&CA guidelines have been adopted by the QLD government. They believe that employing and executing these safety guidelines at the work premises would ensure the safety of the guests by offering them a COVID-safe environment when they step in.<\/p>\n
\u25cf\u00a0All the pre-bookings and walk-ins must share their details like name, email, contact number. The restaurant must keep this information for at least 56 days.<\/p>\n
<\/p>\n
\u25cf\u00a0For retail food businesses, a max of 20 patrons are allowed in defined venues areas following the four square metres rule, inclusive of indoor and outdoor premises.<\/p>\n
\u25cf\u00a0If a venue is spacious, the management can allow as many as customers denied by the four square metre rule.<\/p>\n
\u25cf\u00a0Every business has the right to refuse services to anyone showing any of these COVID symptoms like fever, sore throat, cough.<\/p>\n
![\"\"](\"https:\/\/www.10ofthebest.com.au\/blog\/wp-content\/uploads\/2020\/06\/unwell-customer.jpg\")
<\/p>\n
\u25cf\u00a0Workers, visitors and participants at the premises showing these symptoms must be executed from the site waiting areas.<\/p>\n
\u25cf\u00a0Placing COVID safety signs at entry points to inform and encourage the customers of the safety rules.<\/p>\n
![\"\"](\"https:\/\/www.10ofthebest.com.au\/blog\/wp-content\/uploads\/2020\/06\/waiting-area.jpg\")
<\/p>\n
\u25cf\u00a0Reorganising the waiting area by removing the seating arrangements and marking the floor for social distancing measures.<\/p>\n
\u25cf\u00a0Mark the floor for customers queuing at the counter or in the waiting area for service and employ physical distancing barriers, wherever possible.<\/p>\n
\u25cf\u00a0Segregate the entry and exit points, if applicable, to minimize customer interactions.<\/p>\n
\u25cf\u00a0Be sure of the patrons waiting outside for takeaway services to follow physical distancing.<\/p>\n
\u25cf\u00a0Frequently disinfect and clean your vehicle after each delivery, majorly the areas that are high-touch points like steering wheel, door handles, buttons, motor controls, keys and seatbelts.<\/p>\n
![\"\"](\"https:\/\/www.10ofthebest.com.au\/blog\/wp-content\/uploads\/2020\/06\/food-delivery-e1591687225223.jpg\")
<\/p>\n
\u25cf\u00a0Frequently sanitise the electronic gadget you employ to help deliver the parcel like phone, tablet etc.<\/p>\n
Businesses offering dining-in services are permitted to maximize their limit up to 20 customers per business by following the safety guidelines.<\/p>\n
\u25cf\u00a0Max of only 20 patrons are allowed in any defined venue area.<\/p>\n
\u25cf\u00a0All the patrons in the premises must follow 1.5 metres physical distancing guidelines.<\/p>\n
![\"\"](\"https:\/\/www.10ofthebest.com.au\/blog\/wp-content\/uploads\/2020\/05\/social-distance-restaurant.jpg\")
<\/p>\n
\u25cf\u00a0The guests at the premises must remain seated and not roam on the premises. The dedicated staff must provide the guests with table services in defined areas.<\/p>\n
\u25cf\u00a0After each use, all the tables, chairs and stools must be disinfected.<\/p>\n
\u25cf\u00a0The business owners must avail free sanitiser for each member on the premises.<\/p>\n
\u25cf\u00a0Hands and respiratory hygiene must be encouraged.<\/p>\n
\u25cf\u00a0Periodical and frequent disinfection of the premises must be executed and maintained.<\/p>\n
\u25cf\u00a0No condiments would be provided on any customer table like salt and pepper.<\/p>\n
\u25cf\u00a0All condiment services must be disposed of after each use.<\/p>\n
\u25cf\u00a0No communal water stations<\/p>\n
\u25cf\u00a0Businesses must not incorporate keep cups, BYO alcohol bottles to maintain safety.<\/p>\n
\u25cf\u00a0Food menus should either be laminated to be disinfected after each use or must be completely disposable after each use or can be a chalkboard as appropriate.<\/p>\n
\u25cf\u00a0No bar service, thus no waiting at the bar.<\/p>\n
\u25cf\u00a0Limit all the sharable items on the menu list.<\/p>\n
\u25cf\u00a0No \u2018serve yourself\u2019 sections such as salad bars etc. Each customer in and outside the premises must be served at their table by the staff.<\/p>\n
\u25cf\u00a0No food on display meant for consumption.<\/p>\n
\u25cf\u00a0Non-disposable utensils must be disinfected after each use.<\/p>\n
\u25cf\u00a0Each disposable cutlery must be disposed of after each use.<\/p>\n
![\"\"](\"https:\/\/www.10ofthebest.com.au\/blog\/wp-content\/uploads\/2020\/05\/restaurant-counter.jpg\")
<\/p>\n
\u25cf\u00a0No physical money transition is allowed.<\/p>\n
\u25cf\u00a0All the payments should be made digitally by the customer.<\/p>\n
\u25cf\u00a0Encourage customers at the premises to opt for online ordering and pre-payment options.<\/p>\n
\u25cf\u00a0Take an extra effort to promote these offerings to prohibit face-to-face interaction.<\/p>\n
![\"\"](\"https:\/\/www.10ofthebest.com.au\/blog\/wp-content\/uploads\/2020\/04\/care-staff.jpg\")
<\/p>\n
\u25cf\u00a0Limit or restrict the interactions between the workers, or between a worker and a client.<\/p>\n
\u25cf\u00a0Employ technology for inter-communication like phones and radios.<\/p>\n
\u25cf\u00a0Equip your staff with safety kits like disposable gloves, face masks, coveralls, face shields, shoes to ensure their safety at the premises.<\/p>\n
\u25cf\u00a0Under each stage of risk management, incorporate communication, consultation, training and interaction between your workers and supervise them to be ensured of their safety.<\/p>\n
\u25cf\u00a0Extend cleaning hours in the premises.<\/p>\n
\u25cf\u00a0Workplace amenities such as kitchens, lunchrooms, communal areas, change rooms, toilets, water stations and vending machines, must be cleaned industrially and frequently.<\/p>\n
\u25cf\u00a0At the reception and cash counter, all the high touch points must be cleaned frequently like the counter surface, doors, handles, phones, computer screen, handrails etc.<\/p>\n
\u25cf\u00a0Take measures to limit the number of touchpoints for the workers like leaving the doors open wherever applicable.<\/p>\n
\u25cf\u00a0Train your staff to deal with the customers showing COVID symptoms.<\/p>\n
\u25cf\u00a0Encourage and educate them regarding safety guidelines.<\/p>\n
\u25cf\u00a0Share a helpline number with your staff to contact the higher management in case they require any support or information concerning COVID safety plan.<\/p>\n
\u25cf\u00a0Interact with your staff to ensure their good health.<\/p>\n
\u25cf\u00a0Create a comfort zone for them to be easily open up with you, in case of any required assistance.<\/p>\n
\u25cf\u00a0Keeping ours and everyone’s safety in mind, we all can surely defeat the coronavirus.
\nStay safe and follow state government guidelines to resume your trade.<\/p>\n","protected":false},"excerpt":{"rendered":"
To reduce the risk of transmission and as many as touchpoints, COVID-19 have unquestionably enforced the legal authorities to re-engineer the food service businesses to define the \u2018new normal\u2019 for the hospitality industry. The following safety plans are set by the Restaurants and Catering, Australia (R&CA) to present a COVID-safe environment both for the food workers and customers. R&CA guidelines have been adopted by the QLD government. They believe that employing and executing these safety guidelines at the work premises would ensure the safety of the guests by offering them a COVID-safe environment when they step in. Booking and Entry Guidelines Booking and Tracking- \u25cf\u00a0All the pre-bookings and walk-ins must share their details like name, email, contact number. The restaurant must keep this information for at least 56 days. \u25cf\u00a0For retail food businesses, a max of 20 patrons are allowed in defined venues areas following the four square metres rule, inclusive of indoor and outdoor premises. \u25cf\u00a0If a venue is spacious, the management can allow as many as customers denied by the four square metre rule. Refusing Entry To- \u25cf\u00a0Every business has the right to refuse services to anyone showing any of these COVID symptoms like fever, sore throat, cough. \u25cf\u00a0Workers, visitors and participants at the premises showing these symptoms must be executed from the site waiting areas. At the Waiting Areas- \u25cf\u00a0Placing COVID safety signs at entry points to inform and encourage the customers of the safety rules. \u25cf\u00a0Reorganising the waiting area by removing the seating arrangements and marking the floor for social distancing measures. Customer Interaction Customer Interaction and Queuing- \u25cf\u00a0Mark the floor for customers queuing at the counter or in the waiting area for service and employ physical distancing barriers, wherever possible. \u25cf\u00a0Segregate the entry and exit points, if applicable, to minimize customer interactions. \u25cf\u00a0Be sure of the patrons waiting outside for takeaway services to follow physical distancing. Guidelines for Delivery Drivers- \u25cf\u00a0Frequently disinfect and clean your vehicle after each delivery, majorly the areas that are high-touch points like steering wheel, door handles, buttons, motor controls, keys and seatbelts. \u25cf\u00a0Frequently sanitise the electronic gadget you employ to help deliver the parcel like phone, tablet etc. Dining-in and Service Businesses offering dining-in services are permitted to maximize their limit up to 20 customers per business by following the safety guidelines. Table\/Seating Arrangement- \u25cf\u00a0Max of only 20 patrons are allowed in any defined venue area. \u25cf\u00a0All the patrons in the premises must follow 1.5 metres physical distancing guidelines. \u25cf\u00a0The guests at the premises must remain seated and not roam on the premises. The dedicated staff must provide the guests with table services in defined areas. \u25cf\u00a0After each use, all the tables, chairs and stools must be disinfected. Hygiene- \u25cf\u00a0The business owners must avail free sanitiser for each member on the premises. \u25cf\u00a0Hands and respiratory hygiene must be encouraged. \u25cf\u00a0Periodical and frequent disinfection of the premises must be executed and maintained. Condiments\/BYO- \u25cf\u00a0No condiments would be provided on any customer table like salt and pepper. \u25cf\u00a0All condiment services must be disposed of after each use. \u25cf\u00a0No communal water stations \u25cf\u00a0Businesses must not incorporate keep cups, BYO alcohol bottles to maintain safety. Food & Beverage Choices- \u25cf\u00a0Food menus should either be laminated to be disinfected after each use or must be completely disposable after each use or can be a chalkboard as appropriate. \u25cf\u00a0No bar service, thus no waiting at the bar. \u25cf\u00a0Limit all the sharable items on the menu list. \u25cf\u00a0No \u2018serve yourself\u2019 sections such as salad bars etc. Each customer in and outside the premises must be served at their table by the staff. \u25cf\u00a0No food on display meant for consumption. Cutlery- \u25cf\u00a0Non-disposable utensils must be disinfected after each use. \u25cf\u00a0Each disposable cutlery must be disposed of after each use. An Ultimate Guide to Keep Physical Distancing in Your Venue… Know more Payment Modes and Services \u25cf\u00a0No physical money transition is allowed. \u25cf\u00a0All the payments should be made digitally by the customer. \u25cf\u00a0Encourage customers at the premises to opt for online ordering and pre-payment options. \u25cf\u00a0Take an extra effort to promote these offerings to prohibit face-to-face interaction. For the staff \u25cf\u00a0Limit or restrict the interactions between the workers, or between a worker and a client. \u25cf\u00a0Employ technology for inter-communication like phones and radios. \u25cf\u00a0Equip your staff with safety kits like disposable gloves, face masks, coveralls, face shields, shoes to ensure their safety at the premises. \u25cf\u00a0Under each stage of risk management, incorporate communication, consultation, training and interaction between your workers and supervise them to be ensured of their safety. \u25cf\u00a0Extend cleaning hours in the premises. \u25cf\u00a0Workplace amenities such as kitchens, lunchrooms, communal areas, change rooms, toilets, water stations and vending machines, must be cleaned industrially and frequently. \u25cf\u00a0At the reception and cash counter, all the high touch points must be cleaned frequently like the counter surface, doors, handles, phones, computer screen, handrails etc. \u25cf\u00a0Take measures to limit the number of touchpoints for the workers like leaving the doors open wherever applicable. Obligations to Staff- \u25cf\u00a0Train your staff to deal with the customers showing COVID symptoms. \u25cf\u00a0Encourage and educate them regarding safety guidelines. \u25cf\u00a0Share a helpline number with your staff to contact the higher management in case they require any support or information concerning COVID safety plan. Mental Health of Employees – \u25cf\u00a0Interact with your staff to ensure their good health. \u25cf\u00a0Create a comfort zone for them to be easily open up with you, in case of any required assistance. \u25cf\u00a0Keeping ours and everyone’s safety in mind, we all can surely defeat the coronavirus. Stay safe and follow state government guidelines to resume your trade.<\/p>\n","protected":false},"author":1,"featured_media":588,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"iawp_total_views":0,"footnotes":""},"categories":[4,5,1,6],"tags":[],"class_list":["post-579","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dine","category-drink","category-events","category-venue"],"acf":[],"yoast_head":"\n