New Hospitality Industry COVID Guidelines Explained as of 1 June - - PowerPoint PPT Presentation

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New Hospitality Industry COVID Guidelines Explained as of 1 June - - PowerPoint PPT Presentation

Jul 06, 2023 464 likes •638 views

Support for Businesses New Hospitality Industry COVID Guidelines Explained as of 1 June 2020 Pauline Porter Environmental Health Coordinator 121 one-on-one consultations = Average of 5.5 businesses per day COVID-19 between Colin and local

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Support for Businesses

New Hospitality Industry COVID Guidelines Explained

as of 1 June 2020 Pauline Porter – Environmental Health Coordinator

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121 one-on-one consultations

between Colin and local businesses between 24th March & 24th April = Average of 5.5 businesses per day COVID-19

  • Coronaviruses are a family of viruses that can make people sick
  • COVID-19 is a new coronavirus disease, originated in China 2019
  • 80% people who become infected, will experience mild symptoms

& make a full recovery

  • 15% people who become in infected will experience moderate

symptoms

  • 5% may experience sever symptoms & become very sick
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121 one-on-one consultations

between Colin and local businesses between 24th March & 24th April = Average of 5.5 businesses per day

COVID-19 : Signs & Symptoms

  • Not everyone with COVID-19

show these symptoms

  • Some people with these

symptoms have another illness

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121 one-on-one consultations

between Colin and local businesses between 24th March & 24th April = Average of 5.5 businesses per day

COVID-19 : How it spreads

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121 one-on-one consultations

between Colin and local businesses between 24th March & 24th April = Average of 5.5 businesses per day

COVI

COVID-19 : Preventing the spread

  • Staff are encouraged to undertake

COVID-19 training

https://rtw.educationapps.vic.gov.au/

  • Practice good respiratory & hand

hygiene

  • Social distancing
  • Table Service only
  • Ensure staff showing symptoms to

get tested & not attend the workplace until they receive a negative result

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121 one-on-one consultations

between Colin and local businesses between 24th March & 24th April = Average of 5.5 businesses per day

COVI

Re-opening Preparation

  • COVID-19 staff training (recommended)

https://rtw.educationapps.vic.gov.au/

  • Deep clean premises

https://www.business.vic.gov.au/__data/assets/pdf_file/0020/1903601/Fact-sheet-food- business-cleaning-and-sanitising.pdf

  • Set up for appropriate number of

people & physical distancing

https://www.business.vic.gov.au/__data/assets/pdf_file/0003/1903602/Fact- Sheet-venue-set-up.pdf

  • Handwashing or hand sanitiser station

at entrance (recommended)

  • Complete Checklists:

 Before You Open

https://www.business.vic.gov.au/__data/assets/pdf_file/0019/1903600/Before- you-are-open-Checklist-for-owners-managers.pdf

 Once You are Open

https://www.business.vic.gov.au/__data/assets/pdf_file/0004/1903603/Once- you-are-open-Checklist-for-owners-managers.pdf

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121 one-on-one consultations

between Colin and local businesses between 24th March & 24th April = Average of 5.5 businesses per day

COVI

Re-opening Preparation

  • Display signage

 max no. of people permitted anyone time in premises (entrance)

https://www.business.vic.gov.au/__data/assets/pdf_file/0003/1 903305/Door-sign-Our-maximum-number-of-patrons-is.pdf

 COVID-19 symptoms & to stay home if unwell

https://www.business.vic.gov.au/__data/assets/pdf_file/0004/1 903306/Door-sign-Please-do-not-enter-this-venue-if-you-are- experiencing-symptoms.pdf

 Hygiene

https://www.business.vic.gov.au/__data/assets/pdf_file/0007/1 903318/Poster-Slowing-the-spread-of-coronavirus.pdf

 Distancing practices

https://www.business.vic.gov.au/__data/assets/pdf_file/0011/1 903358/Sign-Lets-all-keep-1.5m-apart.pdf ; https://www.business.vic.gov.au/__data/assets/pdf_file/0003/1 903359/Sign-Please-stand-here.pdf ;

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121 one-on-one consultations

between Colin and local businesses between 24th March & 24th April = Average of 5.5 businesses per day

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Premises Capacity

  • Max 20 people per enclosed space

 No more than 1 person per 4m2  Staff not included in in capacity limit  Takeaway customers not included in capacity limit but limit contact with dine in customers  Children & infant included in capacity limit  Contractor working in same space considered part of 20 person limit

  • Premises with multiple rooms can have more than 20 patrons

at any onetime but no more than 1 person per 4m2

 e.g. separate indoor and outdoors areas, upstairs & downstairs rooms, separate rooms on one level

  • Consider having separate floor staff at each dining area
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121 one-on-one consultations

between Colin and local businesses between 24th March & 24th April = Average of 5.5 businesses per day

COVI

1 person per 4m2 Calculation

  • Area M2 = Length x Width
  • Maximum number of people = Area M2 ÷ 4
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121 one-on-one consultations

between Colin and local businesses between 24th March & 24th April = Average of 5.5 businesses per day

COVI

Premises Setup

  • Record every patrons name, phone no, time of arrival & table

https://www.business.vic.gov.au/__data/assets/pdf_file/0008/1903319/Record-sheet-Visitor-and-Patron-Contact-Log.pdf & https://www.business.vic.gov.au/__data/assets/pdf_file/0006/1903308/Fact-sheet-Keeping-visitor-contacts-safely.pdf

  • Menus

 Laminated & sanitised after each use  Paper , throw out after each use  Non-contact signage

  • Max 6 persons per table

 Group of diners with more that 6 people are permitted, but must be seated in groups of 6 on tables 1.5m apart

  • Remove communal & self serve food, water canisters, cutlery &

condiments

  • Consider customers to enter one way in & one way out
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121 one-on-one consultations

between Colin and local businesses between 24th March & 24th April = Average of 5.5 businesses per day

COVI

Cleaning

  • Regularly clean & sanitise common contact surfaces

https://www.business.vic.gov.au/__data/assets/pdf_file/0020/1903601/Fact-sheet-food-business-cleaning-and-sanitising.pdf

 Door & cupboard handles  Handrails  Refrigerator handles  Tap handles  switches  Kitchen & food contact surfaces

  • After each customer has left

clean clean & sanitise

 Tables & chairs  Eating & drinking utensils  Condiments i.e. sugar salt, pepper & water jugs  EFTPOS Keypad

  • Fabric chairs wiped with a damp cloth after each patron use
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121 one-on-one consultations

between Colin and local businesses between 24th March & 24th April = Average of 5.5 businesses per day

COVI

Toilets

  • Limit queues to toilets & have

adequate spaced markers

  • Soap dispensers & disposable

hand towels / dryers

  • Toilet facilities should be

cleaned regularly throughout the day in particular high touch surfaces, toilets, hand basins & door handles.

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121 one-on-one consultations

between Colin and local businesses between 24th March & 24th April = Average of 5.5 businesses per day

COVI

Useful Web Links

  • Hospitality Industry COVID-19

Guidelines

https://www.business.vic.gov.au/__data/assets/pdf_file/0011/1903718/Hospitality-Industry- Guidelines-for-coronavirus-COVID-19.pdf

  • Business Victoria: Hospitality Industry

https://www.business.vic.gov.au/disputes-disasters-and-succession-planning/coronavirus- covid-19/hospitality-industry-guidelines-for-coronavirus-covid-19

  • Business Victoria: Re-opening

questions 13 22 15 or

https://www.business.vic.gov.au/contact-us

  • Victorian Department of Health &

Humans Services: Restaurants & Cafes Q&A https://www.dhhs.vic.gov.au/restaurants-and-cafes-covid19

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  • ph. 03 5573 0256

E7@sthgrampians.vic.gov.au www.businessgreaterhamilton.com.au www.sthgrampians.vic.gov.au

Environmental Health Service

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Thank you Questions?