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RESTAURANT GUIDELINES

COVID19

VERSION 1

FOR LANDLORDS AND TENANTS

COVID-19 RESTAURANT GUIDELINES

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CONTENTS

REOPENING GUIDANCE - ON MONITORING EMPLOYEE HEALTH & PERSONAL HYGIENE

TO FIND OUT MORE INFORMATION ABOUT THE ROLE OF ARCHITECTURE IN FIGHTING COVID-19 PLEASE CLICK BELOW

Spatial Strategies for Restaurants in Response to COVID-19”

REOPENING GUIDANCE ................................................................................................................... 2

HOW CAN LANDLORDS HELP?...................................................................................................... 4

RESTAURANT RESPONSE ................................................................................................................. 5

REOPENING GUIDANCE - FOR EMPLOYERS ............................................................................. 6

REOPENING GUIDANCE - ON FOOD SAFETY .......................................................................... 6

REOPENING GUIDANCE - CLEANING AND SANITISING ...................................................... 7

REOPENING GUIDANCE - ON MONITORING EMPLOYEE HEALTH & PERSONAL HYGIENE .......................................................................................................................... 8

REOPENING GUIDANCE - ON SOCIAL DISTANCING ............................................................. 9

REOPENING GUIDANCE - BEST PRACTICES ...........................................................................10

THE CHECKLIST .................................................................................................................................11

REOPENING GUIDANCE - FAQS...................................................................................................14

EXAMPLE OF LETTER TO RESTAURANT GUESTS ..................................................................17

GUESTS MEDICAL SCREENING - PRINTABLE FORM ............................................................18

EMPLOYEE MEDICAL SCREENING - PRINTABLE FORM ......................................................19

STAYING COVID-19 SECURE IN 2020 - PRINTABLE POSTER .............................................20

HANDWASHING 101 ........................................................................................................................21

COVID-19 RESTAURANT GUIDELINES COVID-19 RESTAURANT GUIDELINES

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The purpose of this guidance is to continue to offer Landlords direction and provide best practices and guidelines for your restaurant tenants as they reopen.

This document is presented to both landlords and their tenants to develop a set of opening and operating guidelines to help restaurants return to full operation safely.

Landlords can support restaurants with various measures beyond possible lease negotiations by providing additional marketing resources, infrastructure for curb-side pickup and space for the storage of more takeout containers, cleaning supplies, table, and seating during reduced capacities.

The restaurant industry’s revival will require collaboration, communication, and compromise between landlords and restaurateurs during the reopening and long-term stabilization phases.

We therefore present this Guide to help our members to meet the challenge ahead, but more so to assist their tenants in the restaurant sector, with respect to cleaning and sanitation, personal hygiene, social distancing, health monitoring and other ideas. Properly executed, these plans will demonstrate social responsibility to reopen safely and help ease any reluctance by consumers to dine out.

Together, we will need to consider plans to coincide with the easing of restrictions before, during and after the COVID-19 emergency. This will involve a significant amount of pre-planning to ensure that members of the public feel safe. Constant physical checks will be required, but also good communication and planning so that employees, tenants, visitors etc know what to expect and have the confidence to return.

SAPOA is committed to:

1. help slow the spread of the virus by communicating coronavirus information early and consistently so that our Industry can move quicker towards being fully operational;

2. ensuring that collectively as the Commercial Property Industry, we are setting exemplary demonstration of the principles of effective crisis management;

3. creating a collective narrative of hope and catalyze action so that we can demonstrate what we as the Industry are doing responsibly to mitigate the present and future risks.

No two restaurants are alike, so we cannot recommend a single one-size-fits-all approach nor can the approach below capture every single consideration. As such, not every opening scenario will align.

This guidance is designed to provide you with a basic summary of recommended practices that can be used to help mitigate exposure to the COVID-19 virus, including:

Food safety

Cleaning and sanitizing

Employee health monitoring and personal hygiene

Social distancing

We hope that this report will assist individual Property Owners, Managers and Restaurateurs to both adapt and adopt. We also urge all members to consult with relevant local governmental Heath Regulations, the Occupational Health and Safety Act (“OSHA”), including public health authorities.

In addition to the recommendations above, each restaurant should, at a minimum:

Make sure every facility has a person in charge on site during open hours;

That your front line staff are well trained and well versed with the health and regulations, that you protect them, so that they can protect your guests;

Make technology your friend. Contactless payment systems, automated ordering systems, mobile ordering apps, website updates and simple texts can help you to communicate and conduct business with reduced need for close contact.

As you begin to reopen, keep communicating with customers (your hours, menu items, reservations, etc.), and help promote your social distancing and safety efforts.

As we continue to learn more about operating businesses during the COVID-19 pandemic, it is important to share with us your experiences so that this document can continue to reflect those best practices and continue to be updated.

REOPENING GUIDANCE

REOPENING GUIDANCE REOPENING GUIDANCE

COVID-19 RESTAURANT GUIDELINES COVID-19 RESTAURANT GUIDELINES

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RESTAURANT RESPONSEAMONG THE REQUIREMENTS THAT APPLY TO CORONAVIRUS MITIGATION ARE

Prohibiting sick employees in the workplace

Strict handwashing practices that include how and when to wash hands

Strong procedures and practices to clean and sanitize surfaces

Ensuring the person in charge of a foodservice facility is a certified food safety manager (best practice) and complies with the OSHA

Ensuring the person in charge is on site at all times during operating hours

HOW CAN LANDLORDS HELP? RESTAURANT RESPONSE

This time could be used for landlords and restaurants to collaborate on the following:

OutreachThere are many different aspects to marketing efforts which can take many forms. One solution is to reach out to local customers and update them on the safety precautions being implemented at the restaurant to reassure them they can come back. It also makes sense to ask local residents for their support for the businesses, particularly those customers who are regulars. Using neighbourhood contacts and doing emails blasts can help restaurants increase business. Along with upfront notices, regular website updates, social media communication etc, both landlords and tenants can collaborate towards finding workable solutions.

Create Outdoor Dining AreasWhile in many places in-house dining will be limited for the foreseeable future to prevent the spread of infection, creating or expanding restaurants’ outdoor dining areas can partially make up for that reduced capacity. Shopping centre owners can work local municipalities to use centre parking lots and sidewalks to create outdoor dining areas, providing they adhere to the applicable zoning conditions. Of course, social distancing guidelines will have to remain in place in outdoor areas, as well as indoors. This will also be subject to the provision of current lease arrangements with tenants.

Stagger Operating Hours for the Centre’s RestaurantsFor retail centers that house multiple restaurant tenants, perhaps coordinating their operating hours is important so that they are not all open at the same time. This can help limit sales cannibalization and ensure that all of the tenants benefit from the centre’s shopper traffic.

Encourage Them to Pare Down the MenuA simplified restaurant menu can help restaurant operators in several ways. One, it can cut down on food waste and aid in reducing expenses. Two, it can improve operating efficiency, allowing the restaurant to speed up customer turnaround. Some restaurants have already started doing this. For example, the US national chain Red Robbin Gourmet Burgers has reduced its menu by 55 items, a move that has reportedly worked so well the company has no plans of bringing those

items back. The latest Regulations also recommend reducing menu sizes where possible.

Suggest Reducing Staff HoursThis may be a rather difficult step to take, but slashing down overall operating expenses can help restaurant operators stay financially viable and that includes cutting labour costs when it won’t negatively impact sales levels.

Review Customer Traffic Patterns and Encourage Corresponding Staggering of Staff HoursRestaurant owners should also be encouraged to examine their sales data by day of the week and hour of the day and vary staffing levels based on how busy the restaurant gets during specific times.

Faster Customer TurnoverA way to make up for sales lost to restrictions on dining capacity is to speed up the time it takes to serve each customer, especially during peak traffic times like lunch and dinner. To achieve that goal, restaurant owners will have to look at their operations and possibly make physical changes to kitchen layouts to make them more efficient, downsize dining stations (smaller stations take less time to serve than larger ones) and institute tablet menus that use QR codes instead of paper ones for ordering, which can both cut down on the potential spread of infection and speed up the ordering process.

Disposable MenusProvide disposable menus to guests and make menus available digitally so that customers can view on a personal electronic device, if possible. If disposable menus cannot be provided, properly disinfect menus before and after customer use. Consider options for customers to order ahead of time. Since printing disposable menus aren’t ideal given the rising costs, contactless QR Code menus are a viable option. It takes less than a minute to upload a menu in the PDF format and convert it into a QR Code but it goes a long way in keeping customers engaged and safe.

Promote Gift CardsPurchasing a gift card is a great way for customers to support a restaurant even if they can't leave their homes. A gift card acts as a temporary loan by providing immediate financial support. Guests can use the gift certificate at a later date or gift it to someone they know in financial need. Perhaps link these to other promotions in your shopping centre.

HOW CAN LANDLORDS HELP?Whilst the natural inclination may be to adapt quickly to the changing needs of customers and staff to maintain sales and provide a valuable service, the reality is that many operators would likely plan for an extra two to four weeks after easing of restrictions to gauge consumer patterns and fully institute best practices before resuming business.

Screening of all employees, delivery drivers and patrons before entering the premises

Social distancing measures - 1.5m

Regular handwashing and sanitising

Wearing the necessary PPE

Separate collection areas for take-aways

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REOPENING GUIDANCE

FOR EMPLOYERSTo prepare to comply with opening procedures, operators should update their existing policies and operating procedures in accordance with the latest Health Regulations regarding:

ON FOOD SAFETY

Discard all food items that are out of date.

Change, wash and sanitize utensils frequently and place appropriate barriers in open areas.

If providing a “grab and go” service, stock coolers to no more than minimum levels.

Ensure the person in charge is certified and that their certification is up to date (if this is a requirement only), and provide food handler training to refresh employees.

Tablecloths should be removed where possible

Only essential items may remain on the table, in which event it must be sanitised after each sitting

Implement cleaning and clearing protocols, allowing for separate containers for different items.

REOPENING GUIDANCE - FOR EMPLOYERS AND ON FOOD SAFETY

REOPENING GUIDANCE

REOPENING GUIDANCE

CLEANING AND SANITISING

Thoroughly detail-clean and sanitize entire facility, especially if it has been closed. Focus on high-contact areas that would be touched by both employees and guests. Do not overlook seldom-touched surfaces. Follow sanitizing material guidance to ensure it’s at effective sanitizing strength and to protect surfaces.

Wash and rinse food contact surfaces, food preparation surfaces, and beverage equipment after use.

Avoid all food contact surfaces when using disinfectants.

Wherever possible, assign a staff member to work the self-service drink stations and remove lemons and unwrapped straws from self-service drink stations.

Check restrooms regularly and clean and sanitize them based on frequency of use.

Make hand sanitiser readily available to guests. Consider touchless hand sanitizing solutions.

Make individual disinfectant wipes available in bathrooms.

Avoid sharing items such as menus, condiments and food orders. Use disposable or digital menus; toss disposable menus after each use. Opt for single-use condiments. Use no-touch dustbins.

Use contactless payment options as much as possible. Ask customers and employees to exchange cash or cards by placing them on a receipt tray or on the counter to avoid hand- to-hand contact.

Clean and disinfect any pens, counters, or hard surfaces between use or customer.

Use disposable foodservice items (utensils, dishes). If disposable items are not feasible, ensure that all non-disposable foodservice items are handled with gloves and wash according to Health Regulation requirements. Employees should wash their hands after removing their

gloves or after directly handling used food service items.

Use gloves when handling and disposing of trash, dispose of gloves immediately after and wash hands.

Avoid using food and beverage containers or utensils brought in by customers.

Ensure that ventilation systems operate properly and increase circulation of outdoor air as much as possible such as by opening windows and doors. Do not open windows and doors if doing so poses a safety risk to employees, children, or customers.

Take steps to ensure that all water systems and features (for example, drinking fountains, decorative fountains) are safe to use after a prolonged facility shutdown to minimize the risk of Legionnaires’ disease and other diseases associated with water.

RESTAURANT RESPONSE - CLEANING AND SANITISING

Social distancing and protective equipment

Employee health

Cleaning/sanitizing/disinfecting

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REOPENING GUIDANCE

ON MONITORING EMPLOYEE HEALTH & PERSONAL HYGIENETo prepare to comply with opening procedures, operators should update their existing policies and operating procedures in accordance with the latest Health Regulations regarding:

Employees who are sick should remain at home.

If an employee becomes ill or presents signs of illness, the operator should identify the signs during a pre-work screening and follow the business’s established policies on when the ill employee is allowed to return to work. At a minimum, however, follow the relevant Heath guidelines – tell the employee to self-isolate for 14 days from the onset of symptoms.

Taking employees’ temperatures is at the operators’ discretion. Guidance states the minimum temperature that indicates a fever is 38.5° C.. >> EMPLOYEE SCREENING FORM

If an employee is at high-risk for severe illness, consider assigning them duties that minimize their contact with customers and other employees (e.g., managing inventory rather than working as a cashier, managing administrative needs).

Inform those who have had close contact to a person diagnosed with COVID-19 to stay home and self-monitor for symptoms. Follow Health guidance if symptoms develop. If a person does not have symptoms, follow appropriate guidance for home isolation.

Establish procedures for safely transporting anyone sick to their home or to a health care facility.

Immediately notify local health officials, staff, and customers (if possible) of any possible case of COVID-19, but maintain confidentiality that’s consistent with the applicable privacy laws.

Close off areas used by a sick person and do not use until the areas have been cleaned, sanitized and, in non-food-contact areas, disinfected. Ensure safe and correct application of disinfectants and keep disinfectant products away from children.

Advise sick staff members not to return until they have met Heath Regulations criteria to discontinue home isolation.

Face coverings have been shown to be effective tools to mitigate risk from individuals who show symptoms as well as those who don’t, especially in close environments where it’s hard for people

to maintain a 1,5m distance. In all cases, those coverings worn by employees should be kept clean in accordance with Health Regulations.

Train all employees on the importance of frequent hand washing, the use of hand sanitisers with at least 70% alcohol content, and give them clear instruction to avoid touching hands to face.

Ensure adequate supplies to support healthy hygiene practices for both employees and customers including soap, hand sanitiser (on every table, if supplies allow), paper towels, and tissues.

Restaurants, fast food outlets and coffee shops must -(a) keep a daily record of:

(i) the full names, Identity Number or Passport Number, nationality, nature of position (i.e. temporary, casual or permanent), residential address, and cell phone numbers of employees, delivery persons (including third party delivery agents);

(ii) every delivery, including the name and address of the person to whom the delivery is made.

(b) make such record available, should it be required in terms of the Regulations;(c) keep the record for the duration of the national state of disaster and retain the record for a period of six weeks after the end of the national state of disaster.

REOPENING GUIDANCE - ON MONITORING EMPLOYEE HEALTH & PERSONAL HYGIENE

REOPENING GUIDANCE

ON SOCIAL DISTANCING

Update floor plans for common dining areas, redesigning seating arrangements to ensure at least 1,5m separation between table setups. Where practical, especially in booth seating, physical barriers are acceptable.

Restaurants, fast food outlets and coffee shops must, in respect of guests or customers:

(a) conduct a screening questionnaire and take precautionary measures to protect the person and other persons on the premises. Such measures may include denying such a person access to the premises; >> GUEST SCREENING FORM FOR COVID-19 (b) not allow any person onto their premises, if that person is not wearing a cloth mask, or a homemade item that covers the nose and mouth or another appropriate item to cover the nose and mouth;(c) ensure that customers or guests wear masks at all times while they are on their premises except when eating or drinking;Consider a reservations-only business model or call-ahead seating to better space diners.

Provide physical guides, such as tape on floors or sidewalks to ensure that customers remain at least 1,5m apart in lines or ask customers to wait in their cars or away from the establishment while waiting to dine or pick up food. Post signs to inform customers of food pickup and waiting protocols.

Any social distancing measures based on square meterage should take into account service areas as well as guest areas.

Remind third-party delivery drivers and any suppliers that you have internal distancing requirements.

Post signage at the entrance that states that no one with a fever or symptoms of COVID-19 is to be permitted in the restaurant.

Limit contact between waitstaff and guests by 1m. Where face coverings are not mandated, consider requiring waitstaff to wear face coverings if they have direct contact with guests.

Install physical barriers, such as sneeze guards and partitions at cash registers, bars, host stands, and other areas where maintaining physical distance of 1,5m is difficult.

If practical, physical barriers such as partitions or plexiglass barriers at registers are acceptable.

Use technology solutions where possible to reduce person-to-person interaction: mobile ordering and menu tablets; text on arrival for seating; contactless payment options. Consider options for dine-in customers to order ahead of time to limit the amount of time spent in the establishment.

Provide hand sanitiser for guests to use, including contactless hand sanitizing stations, and post signs reminding guests about social distancing. Thank them for their patience as you work to ensure their safety.

Try not to allow guests to congregate in waiting areas or bar areas. Design a process to ensure guests stay separate while waiting to be seated. The process can include floor markings, outdoor distancing, waiting in cars, etc. Consider an exit from the facility separate from the entrance. Determine ingress/egress to and from restrooms to establish paths that mitigate proximity for guests and staff.

Where possible, workstations should be staggered so employees avoid standing directly opposite one another or next to each other. Where 1,5m of separation is not possible, consider other options (e.g., face coverings) and increase the frequency of surface cleaning and sanitizing.

Limit the number of employees allowed simultaneously in break rooms.

Train all employees in the above safety actions while maintaining social distancing and use of face coverings during training. With larger staffs, use communication boards or digital messaging to convey pre-shift meeting information.

REOPENING GUIDANCE - ON SOCIAL DISTANCING

COVID-19 RESTAURANT GUIDELINES COVID-19 RESTAURANT GUIDELINES

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BEST PRACTICES

BEST PRACTICES

BE HEALTHY, BE CLEAN

CLEAN & DISINFECT

SOCIAL DISTANCE

PICK-UP & DELIVERY

• Never touch Ready-to-Eat foods with bare hands

• Use single service gloves, deli tissue, or suitable utensils

• Wrap food containers to prevent cross contamination

• Follow 4 steps to food safety Clean, Separate, Cook, and Chill

• Prepare and use sanitisers according to label instructions

• Offer sanitisers and wipes to customers to clean grocery cart/basket handles, or utilize store personnel to conduct cleaning/sanitizing

• Establish designated

• pick-up zones for customers

• Offer curb-side pick-up

• Practice social distancing by offering to place orders in vehicle trunks

• Shorten customer time in store by encouraging them to:

» Use shopping lists » Order ahead of

time, if offered• Set up designated

pick-up areas inside or outside retail establishments

• Employees - Stay home or leave work if sick; consult doctor if sick, and contact supervisor

• Employers - Instruct sick employees to stay home and send home immediately if sick

• Employers - Pre-screen employees exposed to COVID-19 for temperature and other symptoms

• Train employees on cleaning and disinfecting procedures, and protective measures.

• Have and use cleaning products and supplies

• Follow protective measures

• If offering delivery options:

» Ensure coolers and transport containers are cleaned and sanitized

» Maintain time and temperature controls

» Avoid cross contamination; for example, wrap food during transport

• Help educate employees and customers on importance of social distancing:

» Signs » Audio messages » Consider using

every other check-out lane to aid in distancing

• Wash your hands often with soap and water for at least 20 seconds

• If soap and water are not available, use a 70% alcohol-based hand sanitiser per regulations

• Avoid touching your eyes, nose, and mouth with unwashed hands

• Wear mask/face covering.

• Disinfect high-touch surfaces frequently

• Use registered disinfectant

• Ensure food containers and utensils are cleaned and sanitized

• Encourage customers to use “no touch” deliveries

• Notify customers as the delivery is arriving by text message or phone call

• Avoid displays that may result in customer gatherings; discontinue self-serve buffets and salad bars; discourage employee gatherings

• Place floor markings and signs to encourage social distancing

SOCIAL DISTANCING

F Indoor seating capacity: Limit indoor occupancy to ensure at least 1,5m between tables.

F Bar: Bar seating should be spaced to maintain at least 1,5m of distance between patrons who do not reside together.

F Spacing: Update floor plans for common dining areas, redesigning seating arrangements to ensure at least 1,5m of separation from seating-to-seating. Spacing requirements also apply to outdoor dining areas. Clear paths must be designed to allow patrons to enter and exit the outdoor dining area without breaking the 1,5m social-distancing barriers.

F Waiting areas: Do not allow patrons to congregate in waiting areas. Design a process to ensure patron separation while waiting to be seated or pick up their take-away order; the process can include ground markings, distancing, or waiting in cars.

F Separate entrances: If possible, use an exit from the facility separate from the entrance.

F Limitations: No live music, and all restaurant or dining room playgrounds shall remain closed.

F Vendors: Remind third-party delivery drivers and any suppliers of distancing requirements.

REDUCING CONTACT

F Establish clear paths: Mark ingress/egress to and from restrooms to establish paths that mitigate proximity for patrons and staff.

F Limit contact with guests: Limit contact between workers and patrons by reducing the number of visits wait staff takes to each table.

F Reservations: Where practical, implement a call-ahead seating model.

F Menus: The use of non-touch or disposable paper menus discarded after each patron use is strongly encouraged. If not feasible, reusable menus should be cleaned and sanitized between use.

OPERATIONS & EMPLOYEE PROTOCOL

>> EMPLOYEE SCREENING FORM Screen employees: Screen all employees reporting to work daily for COVID-19 symptoms with the following questions:

F Have you been in close contact with a confirmed case of COVID-19?

F Are you experiencing a cough, shortness of breath, or sore throat?

F Have you had a fever in the last 48 hours?

F Have you had new loss of taste or smell?

F Have you had vomiting or diarrhoea in the last 24 hours?

F Temperature checks: Employees are encouraged to take their temperature prior to leaving for work. If their temperature measures over 38.5° C, the employee should notify management and not return to work that day and any future days when the temperature is over 38.5° C.

THE CHECKLISTAs your business reviews and implements new measures, we encourage you to share and discuss them with your employees and your customers. Communicating enhanced cleaning and sanitization practices will make workers and patrons feel more confident in your restaurants.

This checklist addresses key aspects such as food safety practices, social distancing, operations and more, for retail food establishments to consider when re-opening and restarting operations.

This is not a comprehensive list and Businesses are encouraged to implement more stringent protocols as they see fit.

A Guide to Safely Opening Restaurants and Bars

PRINT CHECKLIST

THE CHECKLIST

>> EMPLOYEE SCREENING FORM

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F Sick employees: Direct any employee who exhibits COVID-19 symptoms (i.e., answers yes to any of the screening questions or who is running a fever) to leave the premises immediately and seek medical care and/or COVID-19 testing, per the Health Regulations. Employers should maintain the confidentiality of employee health information.

F At-risk individuals: Consider special accommodations for employees that are members of a vulnerable population, like senior citizens or immunocompromised people, including encouraging teleworking to the maximum extent possible among other measures.

F Tracing: Develop and implement policies and procedures for employee contact tracing following employee with a positive COVID-19 test and inform the local health department of such positive test and tracing.

F Training: Train all employees on the importance and expectation of increased frequency of handwashing and the use of hand sanitisers with at least 70% alcohol; provide clear instruction to avoid touching hands to face.

F Face coverings: Employees must wear cloth or disposable face coverings at all times, to the greatest extent possible. Such coverings shall be cleaned or replaced daily.

F Preparation: Thoroughly detail, clean, and sanitize the entire facility prior to resuming dine-in services and continue to do so regularly, focusing such cleaning and sanitation on high contact areas that would be touched by employees and patrons.

F Cleaning solutions: Cleaning products and protocols shall include those approved disinfectants that meet Health Regulation requirements for use and effectiveness against viruses, bacteria and other airborne and bloodborne pathogens. For more information, please refer to the Health regulations and guidelines on disinfecting buildings and facilities.

F Sanitizing between each customer: Between diners, clean and sanitize table condiments, digital ordering devices, check presenters, self-service areas, tabletops and bar tops, chairs and commonly touched areas. Discard any single-use items left by the last patron.

F Back-of-house cleaning: Implement procedures to increase cleaning and sanitizing frequency of surfaces in the back-of-house. Avoid all food contact surfaces when using disinfectants.

F Restroom cleaning: Clean and sanitize restrooms regularly, check restrooms based on the frequency of use, and ensure adequate supply of soap and paper towels at all times.

F Hand sanitisers: Provide hand sanitiser for use by patrons, including contactless hand sanitizing stations when available. If hand sanitiser is unavailable, ensure an adequate supply of hand soap is available for patrons.

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THE CHECKLIST

FOOD SAFETY

F Disposable plates and utensils: The use of disposable containers and utensils is strongly encouraged. If disposable utensils are not available, silverware must be pre-rolled. Eliminate table presets.

F Trash bins: Where restaurants use disposable containers and utensils, restaurants must place designated trash bins where patrons can dispose of all trash at the completion of their meal to minimize contact with wait staff. Bins should be placed in areas that do not create lines for patrons practicing proper social distancing.

F Beverages: Drinks should be served in cans or bottles. If cans or bottles are not available, disposable cups are strongly encouraged.

F No buffets: Do not offer self-serve salad bars or buffets in indoor or outdoor dining areas.

F Self-service Drinks: Self-service beverages are permitted, and all equipment and/or materials for self service should be cleaned and sanitized frequently.

F Grab & go coolers: If providing a “grab and go” service, stock coolers to no more than minimum levels.

COMMUNICATING WITH CUSTOMERS

F Post signage: Post signage on entrances that no one with a fever or symptoms of COVID-19 is permitted at the facility.

F Install barriers: Where practicable, physical barriers such as partitions or plexiglass at cash registers or ordering windows should be used.

F Use technology: Use technological solutions where possible to reduce person-to-person interaction: mobile ordering, mobile access to menus to plan in advance, text on arrival for seating, and contactless payment options.

THE CHECKLIST

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Q1: Can tables be pre-set? It seems like pre-setting tables reduces additional exposure opportunities for employees and customers? A1: No. Tables cannot be pre-set and left to sit without patrons. If an employee wants to pre-set a table immediately prior to seating a party, particularly if this minimizes interaction between staff and customers, that is an acceptable practice.

Q2: In bathrooms, do we need a door monitor? If yes, should this person be full time? A2: To the extent possible, businesses should, but are not required to assign an employee(s) to monitor customer access to common areas such as restrooms to ensure that customers do not congregate. Businesses may also post clear signs to remind patrons to maintain physical distance.

Q3: Do we clean with bleach or peroxide solution? Does it need to be stronger in certain places? How often, with what product and when should we clean? A3: Cleaning food contact surfaces in the kitchen and “back of house” should be done in accordance with the Health Regulations. For “front of house” areas, disinfectant products that meet this standard are located here. Not all disinfectants are approved for food contact surfaces and should be rinsed and sanitized following the label. Look for the “Disinfection” section on the label of the product chosen and use the maximum contact time and most concentrated dilution rate (amount of disinfectant to mix with water) in this section.

Q4: Will my dishwasher, when run on its usual cycle, kill the COVID-19 virus? A4: Yes, dishwashers that meet the current standards in food code by using chlorine or a high temperature at 71Degrees C at the dish rack are effective in killing viruses.

Q5: Are people required to be seated for on-site food and beverage consumption? A5: Counter service is permitted for the purposes of ordering and/or picking up food. Seating for

consumption is strongly preferred to help ensure adherence to the 1,5mof distancing requirement.

Q6: Does a restaurant have to develop a written plan? A6: Yes, all workplaces need to prepare a plan on reopening, taking into account floor size, return to work, and measures to combat the spread of the virus.

Q8: Are restrooms required to be disinfected between each customer use? A8: No. Restrooms should be cleaned and disinfected frequently and as necessary, but it is not required between use by each customer.

Q9: Linen napkins versus paper napkins. What is the suggested preference? A9: Clean linen napkins are an acceptable practice. Pay careful attention to the storage of the used/dirty linens. Dirty linen should be stored in a plastic bag or other container with a lid.

REOPENING GUIDANCE FAQS Restaurants and bars OPERATIONS

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REOPENING GUIDANCE - FAQS

Q10: Would you suggest that restaurant silverware be rolled into the linen napkin? A10: Yes, that is a good practice but not a requirement of food and beverage establishments.

Q11: Are customer seats upholstered with fabric or other porous material required to be disinfected between customers? A11: No. There is no requirement to disinfect fabric upholstered seating between customers.

DISTANCING AND OCCUPANCY

Q1: Can you clarify when bar/counter seating is allowed?A1: If a counter/bar backs up directly against a wall or window, seating is allowed as long as at least 1,5m of distance is maintained between parties.

Q2: If a booth has high seat backs can there be less than 1,5m between dining parties? A2: No. The physical distancing requirement of 1,5m must be maintained between customers that are not part of the same dining party.

Q3: If a restaurant installs plexiglass, plastic sheeting, or some other barrier between tables, can they be less than 1,5m apart? Can a facility install plexiglass at the bar? Does this count as a wall or window so they can allow seating at the bar with six foot spacing between customers? A3: No. The physical distancing requirement of 1,5m must be maintained between customers that are not part of the same dining party. Installing barriers in a facility to separate customers from each other or staff may restrict or alter air flow in a way that could create stagnant air pockets.

Q4: Does the 1,5m physical distancing requirement apply to outdoor seating? A4: Yes. 1,5m of physical distance must be maintained between parties regardless of whether they are seated indoors or outdoors.

Q5: Does a restaurant need to restrict access to sinks, urinals or toilets to ensure that customers meet the 1,5m physical distancing requirements? A5: No. However, to the extent possible, facilities should assign an employee(s) to monitor customer access to common areas such as restrooms to ensure that customers do not congregate.

Q6: Does the restaurant have to be set up so that customers entering a restaurant or walking through the restaurant to a table must maintain a 1,5m safety barrier between themselves and other customers throughout their trip to the table? A6: There should be 1,5m of distance between any area where a customer is likely to linger (e.g., just inside the entrance or waiting for the restroom). If possible, the dining room should be set up to allow at least 1,5m of distance at all times. However, in smaller restaurants where that is not feasible (e.g., would force the elimination of most capacity), it is acceptable for customers to briefly pass within 1,5mof seated customers as they move to or from their table.

Q7: Is the 1,5m rule from table to table? Or from seated customer to seated customer at another table? A7: Tables need to be spaced at least 1,5m apart so that there is at least 1,5m of physical distance between people not in the same party.

REOPENING GUIDANCE - FAQS

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16 CONTENTS PAGE

Q8: Does an employee have to stand 1,5m away when taking an order? A8: For the safety of employees and customers, 1,5m of physical distance between employees and customers must be maintained as much as possible.

Q9: If a table faces a wall (or other barrier), and therefore the customer’s back is to the room, do we still need 1,5m behind the customer? A9: Yes.

EMPLOYEES

Q1: Why should employees use utensils instead of bare hands when handling food? A1: Handwashing with plain soap and water may not be adequate to prevent the transmission of pathogenic microbes from hands to ready-to-eat foods during food preparation.

Q2: Restaurant workers are concerned about wearing masks all day in a hot kitchen and build up of Carbon Dioxide (C02.) Is there any data about risk of C02 and cloth face masks? A2: Cloth face coverings are not airtight therefore it’s unlikely that any CO2 will build up. Face

coverings are worn to cover the nose and mouth to prevent spread of droplets from one person to another in a community setting.

Q3: Restaurant workers are concerned about wearing masks all day in a hot kitchen. What should workers do to prevent overheating, heat exhaustion or trouble breathing if they are required to wear a face covering? A3: Workers should wear a face covering that they can freely breathe in and take breaks during the work hours to leave the hot kitchen. Businesses are required to provide masks, face shields, or face coverings for employees.

Q4: Are all employees required to wear face coverings or only front of the house employees that interact directly with customers? Are employees required to wear a mask or can they wear cloth face coverings instead? A4: All food service employees, regardless of job task, are required to wear face coverings at all times while in the establishment. This includes cooks, employees working in drive thru areas and takeout restaurants that provide no indoor seating. Employees can use cloth, paper, or disposable face coverings.

REOPENING GUIDANCE - FAQS

To our guests,

Now and always, the health and safety of our guests and employees is our top priority. We remain committed to cultivating a better world and are living that commitment more than ever in these uncertain times. We are monitoring this evolving situation very closely and working with the Heath Authorities to ensure we’re doing all we can to keep our guests, employees and food safe. This includes heightening our existing industry-leading protocols.

We already:

• Conduct wellness checks to confirm the health of each employee before entering our kitchens

• Installed advanced technology air treatment systems to reduce the risk of viruses

• Employ robust procedures around cleaning and sanitization

• Supply sanitizers for employees and guests

• Mandate handwashing every hour and between tasks

• Require managers to be certified in food safety

• Provide paid sick leave starting on the first day of employment

• Established an advisory council of esteemed specialists in the industry to provide critical oversight on policies and procedures

We are taking additional precautions, including:

• Increased sanitization of high-touch, high-traffic areas

• Elevated frequency of employee personal hygiene requirements

• Introduced a tamper evident packaging seal for mobile pick-up and delivery orders

• Increased precautions in areas of the country where there have been emergencies declared due to COVID-19

• Established an internal task force to monitor and provide guidance in real time

Although the transmission of COVID-19 has not been linked to food and food packaging, safety remains a top priority. We will continue to explore additional tools, protocols and measures as these unique circumstances evolve.

Thank you for patience, understanding and partnership during this situation and as always, we appreciate your support and commitment.

Restaurant Management

EXAMPLE OF LETTER TO RESTAURANT GUESTS FOR WEBSITES AND FRONT DESK

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1.

Surname:   First Name:   Company Number:  

Date of Birth: Occupation:   Department:  

Date Employed:   Date

Discharged:   Length of Service  

2.

VITAL DATA

Blood Pressure mmHg

Pulse Bpm

Temperature °C

HGT (for known diabetics) mmol/L

3.HAVE YOU EVER HAD A SERIOUS OCCUPATIONAL ACCIDENT OR AN OCCUPATIONAL DISEASE? Yes No

Describe

4.

CHRONIC DISEASE Yes No

Hypertension

Diabetes

Epilepsy

Asthma

TB

Psycho-social problems **

If yes and symptomatic, or any vital signs out of normal limits, refer to the medical centre

** If yes, refer to the medical centre for referral for EAP

5.DO YOU TAKE ANY MEDICATION (LIST BELOW) Yes No

6.

SYMPTOM CHECK Yes No

Fever

Cough

Sore Throat

Shortness of breath

Any contact with person diagnosed with COVID-19

If any symptoms are present refer the employee to the isolation area

7.

STATUS (TICK APPROPRIATE BOX)

Fit to work

Refer to medical centre

Refer to isolation area

I hereby declare that all the information firnished above is, to the best of my knowledge, true and correct and that no information has been omitted or withheld.

Signature of employee: __________________________________ Assessed by: _________________________________

(TO BE FILLED FOR EVERY EMPLOYEE)1. WORK AREA DETAILS

Location - Premises

Reason for visit:

2. DATE AND TIME

/ / 2020 Time:

3. PERSONAL INFORMATION OF VISITOR (NOT COMPULSORY)

ID Number

Nationality

Position

Surname

Full Names

Personal Contact Number

Residential address

4. TEMPERATURE NB – NO ENTRY IF TEMPERATURE IS 38.5°C OR MORE

Only Non-Contact Thermometer to be used ° C

5. CLINICAL INFO - SYMPTOMS (CIRCLE Y OR N)

Fever/Chills Y N Loss of smell or loss of taste Y N

Cough Y N Redness of the eyes Y N

Sore throat Y N Nausea/vomiting/diarrhoea Y N

Shortness of breath Y N Fatigue/ weakness / tiredness Y N

Body aches Y N

Did you recently travel to a country outside SA? Y | N

Did you have contact with a person that tested positive for COVID-19 in the last 24 hours? Y | N

Disclaimer: The screening does not replace professional medical consultation. Please seek professional medical advice and assistance if you showed any of the above symptoms or have had contact with a person that tested positive for COVID-19 in the last 24 hours. Hotline number 0800 029 999 or WhatsApp on 0600 12 3456.

Signature: Visitor / Employee Date Time

GUESTS SCREENING FORM FOR COVID-19

EMPLOYEE MEDICAL SCREENING FORM

FOR COVID-19

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Hand Washing 101How can you be sure you’re washing your hands regularly enough? You should always wash your hands BEFORE you handle food or begin any food-related task, but it’s also very important that you wash your

hands AFTER these activities:

Handling raw meat, poultry and seafood.

Using the restroom.

Touching your hair, face, body, clothes or apron.

Sneezing, coughing or using a tissue.

Smoking, eating, drinking or chewing gum.

Using chemicals that might affect the safety of food.

Emptying or taking out the garbage.

Clearing tables or washing dirty dishes.

Handling money and making change.

WET YOUR HANDS AND ARMS WITH RUNNING WARM WATER.

VIGOROUSLY SCRUB HANDS & ARMS for at least 10-15 seconds. Clean the finger tips, under fingernails, and between fingers.

DRY HANDS & ARMS with a single-use paper towel or hand dryer. Use a paper towel to turn off the faucet. If leaving the restroom, use a paper towel to open the door.

APPLY ENOUGH SOAP TO BUILD UPA GOOD LATHER.

RINSE HANDS & ARMS THOROUGHLY UNDER RUNNING WARM WATER.

1

3

5

2

4

10-15 secs

HAND WASHING HOW TO:

Staying COVID-19 Secure in 2020

FIVE STEPS TO SAFER WORKING TOGETHER

We confirm we have complied with the government’s guidance on managing the risk of COVID-19

We have carried out a COVID-19 risk assessment and shared the results with the people who work here

We have cleaning, handwashing and hygiene procedures in line with guidance

We have taken all reasonable steps to help people work from home

We have taken all reasonable steps to maintain a 1,5m distance in the workplace

Where people cannot be 1,5m apart, we have done everything practical to manage transmission risk

Employer ___________________________ Date ______________________

Who to contact: ________________________________________

SAMPLE POSTER FOR RESTAURANTSSAMPLE POSTER FOR RESTAURANTS

22

SAPOA is in partnership with the Return2Work Initiative.

The Return2Work Initiative offers businesses clear and simple step-by-step guidance on re-opening and staying open, incorporating the key legal

requirements and tools to minimise infection and maximise compliance.

https://www.return2work.co.za/welcome/We encourage Employers and Employees to visit the R2W website.

CORONA VIRUS(Covid19) 24-HOUR HOTLINE NUMBER:

0800 029 999

CORONA VIRUS(Covid19) WhatsApp Number:

0600 12 3456The public may, for the duration of the state of disaster, report complaints

regarding the SAPS at the nearest police station, the National Service Complaints Centre on the toll-free number 0800 333 177 or on the following email addresses,

complaintsnodalpoint@saps.gov.za or service@saps.gov.za

OFFICIAL GOVERNMENT REGULATIONS AND GUIDELINES ON COVID-19

All official government regulations and guidelines are available at https://www.gov.za/coronavirus/guidelines

OFFICIAL RESOURCES: NICD website: http://www.nicd.ac.za

COVID-19 information website: https://sacoronavirus.co.za