1. Introduction
The health and safety of employees and customers are the top priority, especially during a public health crisis such as the COVID-19 pandemic. This SOP outlines the essential procedures to follow to prevent the spread of infectious diseases, including COVID-19, and to ensure a safe working environment. These guidelines will apply to all staff members, customers, and third-party contractors or delivery personnel.
As health guidelines may evolve based on local regulations and the status of the pandemic, it is critical to stay updated with government and health authority guidance and adapt procedures accordingly.
2. General Health and Safety Practices
2.1 Personal Hygiene and Handwashing
Handwashing: All employees must wash their hands thoroughly with soap and water for at least 20 seconds:
Before and after handling food or drinks.
After using the restroom.
After coughing, sneezing, or touching their face.
After touching common surfaces (e.g., door handles, menus, POS terminals).
Hand Sanitizer: Hand sanitizing stations must be placed in high-traffic areas (e.g., near the entrance, kitchen, and bathrooms) with a minimum of 60% alcohol content. Employees must use hand sanitizer when soap and water are unavailable.
Face Masks:
Employee Guidelines: Depending on local regulations, employees must wear face masks when interacting with customers, handling food, or when social distancing is not possible. Masks should be clean, and employees should change them regularly.
Customer Guidelines: If local regulations require masks to be worn indoors, post signage and encourage customers to wear face coverings when inside the restaurant.
Personal Protective Equipment (PPE): Employees working in food preparation or delivery roles should wear appropriate PPE, including gloves, face shields, or additional protective gear where required by health regulations.
2.2 Symptom Screening and Health Checks
Daily Health Checks: All employees must undergo daily symptom screening before starting their shift, including:
Temperature checks (employees with a temperature of 38°C (100.4°F) or higher should not be allowed to work).
Self-reporting any symptoms related to COVID-19, such as coughing, shortness of breath, or fatigue.
Employee Health Policy: If any employee exhibits symptoms of COVID-19 or has been in close contact with someone who has tested positive, they should not report to work and must follow local health authority guidelines for quarantine and testing.
Staffing Adjustments: If an employee shows symptoms during their shift, they should immediately inform management, wear a mask, and leave the premises. A replacement staff member should be called to fill their shift as needed.
3. Social Distancing and Customer Interaction
3.1 Social Distancing Measures
Workplace Layout: Rearrange the store layout to allow for social distancing:
Maintain a minimum of 1 meter (3 feet) between employees working in food prep and service areas.
Ensure that customer seating is arranged to maintain a safe distance (at least 1 meter apart), with signage to indicate the layout.
Queue Management:
Mark floor spaces with tape to guide customers on where to stand while waiting to order or pay.
Limit the number of people allowed inside the restaurant at a time, ensuring that customers can maintain appropriate distance while waiting in line.
Delivery and Pickup: Encourage contactless pickup and delivery services to minimize face-to-face interaction. Use designated pickup areas for customers to collect food safely.
3.2 Modifying Customer Service Procedures
Table Service Adjustments: If possible, reduce direct interaction with customers:
Preferably use disposable or digital menus to avoid contact.
Consider self-order kiosks or mobile ordering options for in-store dining.
Contactless Payment: Encourage the use of contactless payments (e.g., credit/debit cards, mobile wallets) to minimize handling of cash. Staff should wear gloves when handling cash, change, or credit card terminals.
Customer Signage: Post clear signage regarding safety measures (e.g., mask-wearing, social distancing, entry restrictions) at entrances, tables, and in other visible areas.
4. Cleaning, Sanitization, and Disinfection
4.1 Cleaning and Sanitizing Protocols
High-Touch Surfaces: Increase the frequency of cleaning and disinfecting high-touch surfaces such as:
POS terminals, door handles, menus, condiments, and seating areas.
Kitchen surfaces, countertops, cutting boards, and utensils.
Disinfecting: Use an EPA-approved disinfectant against COVID-19 or a recommended solution (e.g., diluted bleach, alcohol-based products) to clean surfaces regularly. Follow the manufacturer’s instructions for use and proper dwell time.
Bathrooms: Clean and sanitize restrooms at least every hour, paying attention to high-touch areas like faucets, door handles, and paper towel dispensers.
4.2 Kitchen Sanitization
Food Prep Areas: Clean and sanitize food prep areas frequently throughout the day, particularly after handling raw ingredients.
Shared Equipment: Sanitize shared equipment such as knives, cutting boards, and mixers between each use.
PPE for Kitchen Staff: Ensure that kitchen staff wear gloves and face masks while preparing food, especially when handling ready-to-eat foods. Gloves should be changed frequently.
5. Ventilation and Air Quality
Proper Ventilation: Ensure the restaurant is well-ventilated by opening windows, using exhaust fans, or running air filtration systems. This reduces the concentration of airborne viruses in the restaurant.
Air Purifiers: Consider installing air purifiers with HEPA filters, especially in areas with limited airflow, to help reduce airborne pathogens.
6. Reporting, Tracking, and Compliance
6.1 Record Keeping
Employee Health Logs: Keep a daily log of employee health checks and any sick leave or absences due to COVID-19 symptoms.
Customer Interaction Logs: Track customer interactions for possible contact tracing, in case an exposure event occurs. This may include retaining customer phone numbers for delivery or reservations.
6.2 Reporting Incidents
Employee Exposure: If an employee has been exposed to COVID-19 or tested positive, inform the local health authorities and follow the required quarantine or testing protocols. Ensure that employees are informed without violating privacy regulations.
Customer Exposure: If a customer or employee reports a positive COVID-19 test after visiting the restaurant, follow local public health guidelines for informing other customers or employees who may have been exposed.
7. Temporary Closures and Adjustments
Temporary Closure for Cleaning: If an employee or customer tests positive for COVID-19, consider temporarily closing the restaurant for deep cleaning and sanitization. Follow local health authority guidelines for reopening after a potential exposure.
Adjusting Service Hours or Format: Based on government mandates or local regulations, adjust service hours, capacity limits, or service formats (e.g., offering only takeout and delivery).