COVID-19: Health Dept issues guidelines to Hotels

Bengaluru, Feb 23, 2021: State Health and Family Welfare Department has issued guidelines on preventive measures for catering services & food handlers in Hotels, Restaurants, Resorts & Dabhas to contain spread of CovID-19.

“Given the current COvID-19 situation with opening up of all activities in Karnataka and imminent danger of second wave of COVID-19, it is important that the food handlers who are working in catering services for functions like marriages, birthdays, social, religious, political gatherings, etc and in Hotels, Restaurants, Resorts & Dabhas shall take suitable measures to restrict any further transmission of the virus while providing their services,” the guideline states.

Food handlers and catering services in containment zones shall remain closed. Only those outside containment zones will be allowed.

Generic preventive measures
The generic measures include simple public health measures that are to be followed to reduce the risk of CoVID-19. These measures need to be observed by all working in catering services and those who handle food.
These include:

1. Physical distancing of at least 6 feet to be followed as far as feasible.
2. Use of face covers/masks to be made mandatory.
3. Practice frequent hand washing with soap (for at least 40-60 seconds) even when hands are not visibly dirty. Use of alcohol-based hand sanitizers (for at least 20 seconds) can be made wherever feasible.
4. Respiratory etiquettes to be strictly followed. This involves strict practice of covering one’s mouth and tissue/handkerchief/flexed elbow and disposing off used tissues properly.
5. Self-monitoring of health by all food handlers and reporting any illness at the earliest to the nearest health care facility/
6. Spitting and nose blowing shall be strictly prohibited.
7. Those who prepare food should wear disposable gloves at all times, even during serving food items.

All catering services shall ensure the following arrangements:

1. Compulsory RT-PCR testing of all catering staff shall be done fortnightly. Only those with a negative RT-PCR certificate shall be permitted to provide catering services
2. Only asymptomatic staff and patrons shall be allowed.
3. All staff and patrons to be allowed entry only if using face cover/masks. The face cover/masks have to be worn at all times inside the restaurant. vi. Posters/standees/AV media on preventive measures about COVID-19 to be displayed prominently.
4. Adequate manpower shall be deployed by catering management for ensuring physical distancing norms.
5. Entrance and exit to have mandatory hand hygiene (sanitizer dispenser) and thermal screening provisions.
6. All employees who are at higher risk i.e. older employees, pregnant employees and employees who have underlying medical conditions, to take extra precautions. They should preferably not be exposed to any front-line work requiring direct contact with the public.
7. Proper crowd management in the parking lots and outside the premises -duly following physical distancing norms shall be ensured.
8. Staggering of patrons to be done, if possible. Additional patrons to be seated in a designated waiting area with norms of physical distancing.
9. Valet parking, if available, shall be operational with operating staff wearing face covers/ masks and gloves as appropriate. A proper disinfection of steering, door handles, keys, etc. of the vehicles should be taken up.
10. Specific markings may be made with sufficient distance to manage the and queue ensure physical distancing in the premises. Preferably separate entry and exits for patrons, staff and goods/supplies shall be organized.
11. Required precautions while handling supplies, inventories and goods in the restaurant shall be ensured. Proper queue management and disinfection shall be organized.
12. Maintaining physical distancing of a minimum of 6 feet, when queuing up for entry and inside the restaurant as far as feasible.
13. Seating arrangement to be made in such a way that adequate physical distancing is maintained.
14. Disposable menus, catering items like disposable plates, cups, spoons, forks, good quality disposable paper napkins, etc shall be used.
15. Buffet service should also follow physical distancing norms among patrons.
16. Number of people in the elevators shall be restricted, duly maintaining physical distancing norms.
17. Use of escalators with one person on alternate steps may be encouraged.
18. For air-conditioning/ventilation, the guidelines of CPWD shall be followed which inter alia emphasizes that the temperature setting of all air conditioning devices should be in the range of 24-30oC, relative humidity should be in the range of 40-70%, intake of fresh air should be as much as possible and cross ventilation should be adequate.
19. Effective and frequent sanitation within the premises shall be maintained with particular focus on lavatories, drinking and hand washing stations/areas.
20. Cleaning and regular disinfection (using 1% sodium hypochlorite) of frequently touched surfaces (door knobs, elevator buttons, hand rails, benches, washroom fixtures, etc.) to be made mandatory in all guest service area and common areas
21. Proper disposal of face covers/ masks/ gloves left over by patrons and/or staff should be ensured.
22. Deep cleaning of all washrooms shall be ensured at regular intervals.
23. Kitchen area must be sanitized at regular intervals. In the kitchen, the staff should follow physical distancing norms at work place. Tables to be sanitized regularly.

Click Here for the copy of the guideline