Covid-19 Checklist
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Covid-19 Checklist
Food Services
Introduction
COVID-19 has been one of the most tragic developments in the modern era. The pandemic has been one of the most brutal and worst conditions the whole world had to endure and go through. Due to the pandemic, people’s lives have changed significantly and affected the normal livelihoods adversely.
The pandemic has not spared the businesses, and there is a need for collective acceptance to lead a life in a certain way as the situation is coming under control. Wearing facemasks has never been so crucial in our everyday lives, and reducing community gatherings is something we can do to avoid spreading.
Businesses need to take these measures into account to save their employees and help break the chain. It is why it is essential to have a checklist to ensure government-laid COVID-19 guidelines are being followed religiously. Wobot’s checklists help businesses do the same with a proper plan of action.
Facemask compliance is an effective way of reducing the transmission of respiratory droplets and will also monitor whether or not the staff is wearing the masks. Wearing a mask protects you and those around you.
1. Introduction
A vaccine for Covid-19 has now come into effect, but the protocols and the compliances are here to stay, and one of the most common and the first ones to get into effect post-pandemic is mask compliance.
2. Process
Sanitize your hands thoroughly before you put your mask on, as well as before and after you take it off and after you touch it at any time. Make sure it covers both your nose, mouth, and chin. If you remove your mask, store it in a clean plastic bag, and make sure that you wash it properly with mild soap if it is a fabric mask or else, you immediately dispose of the medical mask in a garbage bin.
3. Dos
a. Always wear a mask while talking to the server.
b. Carry a paper bag, if possible, to the restaurant where you can keep your mask while eating.
c. Make sure to wear your mask back as soon as you finish eating.
d. Enter and leave the premises wearing a mask.
4. Don’ts
a. Do not dangle your mask ends from one ear to the other.
b. Do not leave your mask anywhere.
c. Do not dispose of your mask publicly, especially in a restaurant or a diner.
d. Do not keep the mask on the table after removing it, as that is the exposed area.
Social distancing compliance is the act of maintaining a safe space between yourself and the people around you. It is advised to stay at least 6 feet apart from other people to practice effective social distancing.
1. Introduction
The lockdown brought about many changes in how we lead our social lives, and among those changes was going out to dine at restaurants. Even if we might be on the verge of resuming these routines, there are some norms that we still need to abide by, which will be applicable for both the owners and customers alike. Those norms include the act of social distancing.
2. Process
Maintaining physical distancing will help in alleviating the spread of COVID-19. Hence, this will entail keeping a distance of at least 1m from each other and avoid spending time in crowded places or large groups of people. Substantial evidence has demonstrated that people with COVID-19 seem to have infected others who were more than 6 feet away under certain conditions.
a. Whether dining takes place outside or indoors, the CDC notes that keeping diners spaced at least six feet apart (socially distanced) is crucial to mitigate the risk of COVID-19 infections. This is because COVID-19 primarily spreads among people in close contact (within about six feet) for a prolonged period.
b. For restaurants, the most obvious tactic is to promote social distancing, which means keeping both patrons and employees safe.
3. Dos
a. Place social distancing signs at all points in your restaurant and in any place where customers may gather (like outside your front entrance) to reinforce the message.
b. If you have room in your restaurant, then place tables six feet apart to help diners maintain adequate distance while seated.
c. Try to work with QR code menus instead of physical menus that move back and forth from one customer to the next.
d. Maintain reservation-based services and encourage your customers to follow the same.
4. Don’ts
a. Avoid being in very close proximity with other diners. While it may seem like a waste of space and tables, it is better to function this way until the restaurants open at total capacity.
b. Do not let the customers linger at their tables. It is essential not to be rude to them, but it is equally important (if not more) to minimize the risk rate.
c. Do not encourage parties or large gatherings, at least till the situations go back to normal.
Covid–19 has called for stricter safety and hygiene protocols in the food industry. Such protocols involve physical, social distancing, wearing masks/facial covering, practicing cough etiquette, etc. But among the most fundamental components of these protocols is consistent hand sanitization methods which experts believe to be the best possible defense against the virus.
1. Introduction
Unsanitized hands become a prominent place for germs to travel, and any item or surface that your employees’ touch can become susceptible to contamination. The very fact that pathogens are the primary cause of foodborne diseases, hand sanitization becomes the safest method to prevent the spread of microorganisms.
2. Process
Before you begin hand sanitizing, remove all the organic matter from your hands. All the visible organic matter, such as dirt or dust, should be removed from your hands before you begin applying the waterless hand sanitizer. It is advisable to use a good quality alcohol-based hand sanitizer that contains at least 60% of alcohol. During application, use just a coin-sized amount to the palm of one hand and then rub your hands together, making sure that you cover all surfaces of your fingers and hands. Rub your hands together for 20 seconds to absorb all liquid onto your skin.
3. Dos
a. Ensure that you rub the hand sanitizer on your hands for at least 20 seconds as recommended by experts.
b. that the hand sanitizer contains at least 60 % of alcohol.
c. Remove all organic matter (dirt, dust) from your hands before the sanitizing process.
4. Don’ts
a. Do not rinse or wipe off the hand sanitizer before it dries off because this can render the sanitization ineffective in protecting you against germs.
b. Do not use an expired hand sanitizer.
For the food preparation and servicing industry, crowd management can be a critical issue to tackle. However, following the covid-19 checklist and ensuring timely detection of overcrowded spaces can enhance customers’ experience.
1. Introduction
The global pandemic has changed the various ways in which we dine out and socialize with other people. A lack of social distancing can have deadly consequences not just for ourselves but for those around us. To avoid risking an infection, we should ensure that we do not engage in large gatherings and maintain adequate social distancing of approximately 6 feet apart from one another while also donning a mask or facial covering.
2. Process
Many industries have put their business operations on hold, but the food industry was among the sectors that didn’t entirely halt their productions as food is considered essential. However, the pandemic has undoubtedly had an impact on how we maintain cleanliness and hygiene. Now we cannot even step out of our homes without donning a mask or regularly sanitizing and washing our hands. Not only that but how we mobilize and socialize has encountered significant changes. Even with the vaccinations, it is essential to be mindful about being near large gatherings of people. We should venture into restaurants while following strict safety protocols like social distancing, regular sanitization, and avoiding close contact with other people/objects.
3. Dos
a. Pay for your orders using cashless options.
b. Try to look for outdoor seating arrangements with at least 6 feet between different groups.
c. Greet people with a wave, a nod, or a bow instead of hugging and handshaking.
4. Don’ts
a. Avoid busy restaurant service times during the day or night.
b. Avoid proximity with the other employees, such as running or walking very close to them.
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