The restaurants are always the busiest place where the dining area requires maximum sanitization. This starts from the frequent cleaning and sanitization that helps to prevent the spreading of microbes. Polishing the dining tables and chairs is not enough now; this has to be achieved by practicing hygiene procedures and protocols as well.
Dining area
Tables are commonly wiped with an unclean cloth and kept ready for the next service. Also, customers sometimes adjust themselves to having their meal beside an unclean table if they don’t find anyone to clean. Tables should be sanitized by the ‘cleaning staff’ after each use, as the use of a suitable sanitizer minimizes contamination. The risk of microbial contamination is more if a food service boy handles soiled plates.
Social distancing and exchange of cash also play a major role, prefer digital mode of payment.
Does COVID-19 spread through food?
There has not been any scientific evidence as to the date of Coronavirus being transmitted through the food. However, there is a chance of transmitting from food handlers, vessels used for serving, and packaging materials. Pre-made sandwiches/rolls contain ingredients like cheese, egg, fish, meat, and chicken. Check or ask for the temperature maintained of these ingredients by the food handlers. Takeaway food should be served in appropriate takeaway containers and at the appropriate temperature only.
- Hot foods to be served at 60 degrees Celcius and above.
- Cold foods to be consumed at 4 degrees Celcius or less and kept at room temperature for less than four hours.
Water & Ice quality:
The water used for cooking, washing vegetables, drinking and ice cubes used to prepare beverages should be potable. This would prevent water-borne diseases. Ice cubes purchased from approved ice-banks are free from microbial and chemical contamination. The display of the authorized certification of supplier and also water test reports helps with greater understanding and is trustworthy too.
Beware of High Touchpoints:
These are the points which are used very frequently in the restaurants such as lift buttons, door handles, knobs, etc.
Mandatory Display boards:
The display boards mentioning the protocols to be followed before entering the restaurant must be initiated. Those include;
- customers wearing masks
- mandatory handwashing practice
- use of sanitizer
- digital payment method (optional)
- maintaining social distance
Display boards should also mention protocols initiated and practiced in the respective restaurants. These include;
- confirmed health check-ups of staff
- hygiene practices followed/initiated in the kitchens
- highlighting the facilities provided to their staff to maintain good practices.
- use of safety gears (gloves, mask, aprons before handling food)
- refresher training to staff on Safe food handling procedures and Awareness on Covid-19.
Food Packaging:
The research evaluated that Coronavirus is actively staying on food packaging materials and other surfaces for a specific time. Hence, a separate storage area to be allocated to keep all materials before using for transporting the food in restaurants/hotels to prevent the spread of Coronavirus.