{"id":7485,"date":"2020-06-01T02:45:53","date_gmt":"2020-05-31T18:45:53","guid":{"rendered":"https:\/\/pnl-law.com\/blog\/?p=7485"},"modified":"2020-06-09T23:20:59","modified_gmt":"2020-06-09T15:20:59","slug":"guidelines-for-dine-in-restaurants-and-fastfood-establishments-dti-mandated-minimum-health-protocol","status":"publish","type":"post","link":"https:\/\/pnl-law.com\/blog\/guidelines-for-dine-in-restaurants-and-fastfood-establishments-dti-mandated-minimum-health-protocol\/","title":{"rendered":"Guidelines for Dine-in Restaurants and Fastfood Establishments: DTI-Mandated Minimum Health Protocol"},"content":{"rendered":"\n

[No more buffet or self-service when you visit your favorite restaurant or fastfood chain. And you are required to fill up a medical checklist. On 31 May 2020, the Department of Trade and Industry (DTI) released the Guidelines on Minimum Health Protocol for Dine-in Restaurants and Fastfood Establishments<\/em>. Dine-in is allowed at 50% capacity<\/a> during the Modified General Community Quarantine (MGCQ<\/a>) period. The full text of the guidelines is reproduced below.]<\/p>\n\n\n\n\n\n\n\n

\n\n\n\n

GUIDELINES ON MINIMUM HEALTH PROTOCOL FOR DINE-IN RESTAURANTS AND FASTFOOD ESTABLISHMENTS <\/h2>\n\n\n\n

The following minimum health standards shall be implemented in dine-in restaurants and fastfood establishments: <\/p>\n\n\n\n

A. Posting of information materials at the entrance and other prominent or conspicuous areas on the following: <\/strong><\/p>\n\n\n\n

  1. Enforcement of a no mask, no entry policy; <\/li>
  2. Social distancing protocols of the establishment; <\/li>
  3. Maximum number of allowable persons <\/li>
  4. Regular sanitation schedule and procedures (a 10-minute interval for sanitation in between customers dining-in is required); <\/li>
  5. Availability of alternative methods of payment, if applicable; <\/li>
  6. Availability of alternative methods of ordering and picking-up of orders (e.g., online,via text); <\/li>
  7. Client-personnel interaction protocols; and, <\/li>
  8. Enforcement measures. <\/li><\/ol>\n\n\n\n

    B. Requiring the placing of the following at the entrance: <\/strong><\/p>\n\n\n\n

    1. Floor mat or foot bath with disinfectant, unless other entrances such as mall entrances leading to the dine-in restaurants have already provided this; <\/li>
    2. Queueing area while waiting to be seated with a Roving Officer for compliance with social distancing of one (1) meter between persons and that face masks are worn; <\/li>
    3. A calibrated thermal scanner for temperature reading (Customers with a temperature of more than 37.5 degrees Centigrade, or a cough, colds or shortness of breath shall not be allowed inside the restaurant and shall be advised to proceed to the nearest hospital); <\/li>
    4. Rubbing alcohol that can be easily sprayed on the hands; and <\/li>
    5. Health checklist for customers to fill-up. <\/li><\/ol>\n\n\n\n

      C. Installing the following equipment and system at the workplace: <\/strong><\/p>\n\n\n\n

      1. Properly-sanitized tables and chairs (after each customer\u2019s use); <\/li>
      2. Distancing of tables and chairs to at least one (1) meter apart on all sides; <\/li>
      3. Face to face seating allowed only with proper dividers; <\/li>
      4. Visible floor markings for guidance of clients in queueing, preferably color-coded; <\/li>
      5. Proper ventilation in the establishment; <\/li>
      6. Visibility and accessibility of sanitizing equipment and tools; <\/li>
      7. Provision of food menus per table; <\/li>
      8. Contactless order-taking; <\/li>
      9. Cover pieces of furniture of porous materials in plastic for ease of sanitation; <\/li>
      10. Personal effects of personnel in plastic bags and stored in an area inaccessible to clients;<\/li>
      11. Clean trash bins for used papers and used tissue; <\/li>
      12. Clean washrooms and toilets with sufficient soap, water and tissue and toilet paper; <\/li>
      13. Disinfection of high risk areas such as order and bar counters, every 30 minutes. <\/li><\/ol>\n\n\n\n

        D. Taking dine-in orders: <\/strong><\/p>\n\n\n\n

        1. For counter menus, counter calls the assigned number, immediately takes customer\u2019s order\/s, receive payment, sanitize hands and advise customer to sanitize hands and to wait for order at their assigned table; <\/li>
        2. For single-use table menus, upon entry, customers shall be escorted to assigned table with corresponding number, who will select order by checking choices in the menu placed on the table; <\/li>
        3. For non-single use menu, upon entry, shall be escorted to assigned table with corresponding number, who will select orders from the menu placed on the table;<\/li>
        4. For b and c, both customer\/s and server sanitizes hands after placing order and\/or payment; <\/li>
        5. For b and c, handing of payment to server after confirming orders is encouraged. <\/li><\/ol>\n\n\n\n

          E. Kitchen protocols: <\/strong><\/p>\n\n\n\n

          1. Group workers according to task to reduce transmission throughout the workplace in the event one of them become ill; <\/li>
          2. Establish directional arrows on the kitchen floor to control flow of traffic and reduce interaction between cooking and clearing area; <\/li>
          3. Restrict access into food preparation area from workers and other staff who are not involved in food preparation; <\/li>
          4. Wearing of mask is a must; <\/li>
          5. Unnecessary conversations among workers should be avoided while in the process of preparing or cooking food; <\/li>
          6. Clean appliances, containers, and equipment between use; <\/li>
          7. Sanitize high touch equipment, such as freezer\/refrigerator\/oven handles and knobs in accordance with applicable government protocols; <\/li>
          8. Workers should wash their hands properly before and after leaving the kitchen and using or touching any equipment; <\/li>
          9. Employees should not spit on kitchen floors and sinks, only on trash bins and areas designated for trash. <\/li><\/ol>\n\n\n\n

            F. Ensuring proper health and safety of all personnel at all times: <\/strong><\/p>\n\n\n\n

            1. No work for personnel with COVID-19 symptoms, or with exposure to COVID-19 patients;<\/li>
            2. Checking and recording of personnel\u2019s temperature check before and after work shift, as well as whereabouts before work to be sent to the restaurant or fastfood manager via SMS; <\/li>
            3. No wearing of pieces of jewelry (e.g., rings, bracelets, watches, earrings, exposed body piercings, etc.); <\/li>
            4. Observance of proper personal hygiene (e.g. clipped fingernails, observance of company-imposed personal sanitation, etc.); <\/li>
            5. Strict observance of social distancing measures in all parts of the establishment including cashier counter, beverage bar, kitchen and back areas; <\/li>
            6. Washing of hands at least once every hour or after every encounter with guests; <\/li>
            7. Keeping the distance of 1.5meters between personnel; <\/li>
            8. Mandatory wearing of personal protective equipment (PPE) such as, but not limited to face mask, face shield, gloves, and hair cap; <\/li>
            9. Mandatory wearing of closed shoes; <\/li>
            10. Observance of the proper disposal of disposable equipment, utensils and plates; <\/li>
            11. Observance and enforcement of the client-personnel interaction protocols; <\/li>
            12. Mandatory declaration of health and whereabouts prior to every duty in case contact tracing becomes necessary. <\/li><\/ol>\n\n\n\n

              G. Setting-up of service stations: <\/strong><\/p>\n\n\n\n

              1. No buffet and self-service areas for food bars, condiments and utensils; <\/li>
              2. Designated area for take away\/pick up; <\/li>
              3. Separate hand washing sink\/basin for kitchen staff and dine-in customers; <\/li>
              4. Contactless drive-thru counters; <\/li>
              5. Closure of play areas. <\/li><\/ol>\n\n\n\n

                H. Mandatory procedures upon exit: <\/strong><\/p>\n\n\n\n

                1. No physical contact during payment <\/li>
                2. Provision of small trays for accepting cash; and <\/li>
                3. Offering alternative modes of payment, if applicable. <\/li>
                4. Regular sanitation of high-contact areas and surfaces (e.g., door handles, common tables, etc.) <\/li><\/ol>\n\n\n\n

                  I. Delivery whenever applicable: <\/strong><\/p>\n\n\n\n

                  1. Take orders through phone calls, emails or any online mode; <\/li>
                  2. Implement staggered start times for food delivery drivers to prevent crowding at dispatch locations; <\/li>
                  3. Assign drop-off sites right outside a door outside the building with easily noticeable signage or markers; <\/li>
                  4. Coordinate with delivery drivers regarding drop-off locations and other instructions prior to date of delivery; <\/li>
                  5. Adjust practices for proof of delivery to avoid in-person signatures through the use of online confirmation; <\/li>
                  6. Include vehicles and drivers in cleaning, hygiene and wearing of mask protocols. <\/li><\/ol>\n\n\n\n

                    The Manager on Duty shall ensure compliance of all customers and personnel inside the restaurant or fastfood establishment with the minimum public health standards. <\/p>\n\n\n\n

                    Dine-in restaurants and fastfood establishments need to comply with these health standards to operate. This will be the new normal. <\/strong>Please wait for further announcements on the date of reopening. <\/p>\n\n\n\n

                    NOTE: These guidelines shall be on top of the DTI-DOLE Interim Guidelines on Workplace Prevention and Control of COVID-19<\/a> dated 30 April 2020, as well as the Good Manufacturing Practices in restaurants and fastfood establishments. <\/p>\n","protected":false},"excerpt":{"rendered":"

                    [No more buffet or self-service when you visit your favorite restaurant or fastfood chain. And you are required to fill up a medical checklist. On 31 May 2020, the Department of Trade and Industry (DTI) released the Guidelines on Minimum Health Protocol for Dine-in Restaurants and Fastfood Establishments. Dine-in is allowed at 50% capacity during […]<\/p>\n","protected":false},"author":7,"featured_media":7589,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[808,1672,1245,824,1354,90,1671],"class_list":["post-7485","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-corporate-investments-law","tag-community-quarantine","tag-fastfoods","tag-gcq","tag-general-community-quarantine","tag-health-protocols","tag-philippines","tag-restaurants"],"_links":{"self":[{"href":"https:\/\/pnl-law.com\/blog\/wp-json\/wp\/v2\/posts\/7485","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pnl-law.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pnl-law.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pnl-law.com\/blog\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/pnl-law.com\/blog\/wp-json\/wp\/v2\/comments?post=7485"}],"version-history":[{"count":5,"href":"https:\/\/pnl-law.com\/blog\/wp-json\/wp\/v2\/posts\/7485\/revisions"}],"predecessor-version":[{"id":8200,"href":"https:\/\/pnl-law.com\/blog\/wp-json\/wp\/v2\/posts\/7485\/revisions\/8200"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pnl-law.com\/blog\/wp-json\/wp\/v2\/media\/7589"}],"wp:attachment":[{"href":"https:\/\/pnl-law.com\/blog\/wp-json\/wp\/v2\/media?parent=7485"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pnl-law.com\/blog\/wp-json\/wp\/v2\/categories?post=7485"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pnl-law.com\/blog\/wp-json\/wp\/v2\/tags?post=7485"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}