CITY OF SAN FERNANDO, Pampanga– The Department of Trade and Industry Region 3 has issued guidelines for dine-in restos and fast-food chains during the General Community Quarantine (GCQ).
Among the measures that food establishments have to make include: Posting of information materials at the entrance and conspicuous place of the establishments regarding enforcement of ‘No Mask, No Entry” policy, social distancing, maximum number of persons allowed, sanitation schedule, alternative methods of payment, ordering and pick up, client-personnel interaction protocol and other enforcement measures; requiring placement of foot baths and floor mats, queueing areas with roving officer, calibrated thermal scanner, rubbing alcohol or disinfectant and health checklist for customers.
The guidelines also calls for the installation of the following: properly sanitized and properly distanced tables and chairs, face to face seats with dividers, visible foot markings, proper ventilation, accessible sanitizing equipment, provision of food menu per table, contactless order taking method, properly covered furniture, clean trash bins for used papers and tissues, storage area for personal effects of personnel, clean washrooms with sufficient soap and water, regularly disinfected high risk areas like order/counter areas every 30 minutes.
The establishments are also expected to escort customers to avoid clumping in one area.
In the kitchen area, workers should be grouped into tasks to avoid frequent gathering, directional signs should be visible to control foot traffic, kitchen access should be restricted especially in the food preparation area, face mask wearing is a must, unnecessary conversations should be limited while preparing food. In addition, containers and appliances in the kitchen area should be clean and high touch areas such as equipment handles should be sanitized. Regular washing of hands and “No Spitting’ policy should also be instituted.
For restaurant personnel, the guidelines also state that workers with COVID-19 symptoms or contacts with COVID-19 patients should not be permitted to work. The establishment should regularly check temperature, prohibit wearing of jewelry in the work area, observe proper hygiene, maintain social distancing, at least 1.5 meters, exercise regular washing of hands, wear personal protective equipment like gloves and face shields, exercise proper disposal of utensils, observe proper client-personnel interactions and provide health declaration.
To ensure safety, no buffet or self-service arrangement is still allowed and establishments have to provide a designated area for take-away or pick-up orders. Separate handwashing areas should also be placed for clients and restaurant personnel. Establishments also have to ensure contactless drive-thru counters for those with that kind of service. Play areas should also be closed.
For payment, physical contact during payment should be avoided. In addition to alternative methods of payment, small trays may also be provided and sanitation of high contact areas during payment should be practiced.
For food delivery services, order taking can be done remotely such as through phone, email or online. Staggered start times for food delivery should be practiced to avoid crowding. Establishments should also assign points for delivery and coordinate with delivery drivers about the delivery location. Measures should also be taken to minimize signature taking during delivery and include delivery drivers in cleanliness and sanitation measures.;
The Local Government Unit may impose stricter measures in their areas depending on the cases of COVID-19 cases.