Restaurants, fast food outlets and coffee shops must comply with the following Directions:
Records to be kept
| 5.1 |
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. |
Screening, Sanitising and Personal Protective Equipment
| 5.2 |
In addition to applying all COVID-19 health protocols, before and during every shift, restaurants, fast food outlets and coffee shops must— |
| (a) |
ensure that every employee and delivery person is screened on arrival for shifts and on departing after shifts; |
| (b) |
ensure that the workplace, delivery transport, containers, are regularly sanitised and follow cleaning procedures; |
| (c) |
provide employees with masks to wear and hand sanitiser; |
| (d) |
ensure that every employee wears the relevant Personal Protective Equipment; and |
| (e) |
ensure that delivery persons sanitise before and after handling card or cash payment. |
| (f) |
ensure that employees and delivery persons practice hand washing— |
| (i) |
when an employee or a delivery person arrives at a restaurant, fast food outlet or café/coffee shop; |
| (ii) |
before and after every delivery; |
| (iii) |
after touching shared surfaces; |
| (iv) |
after a meal or a break; |
| (v) |
after a bathroom break; |
| (vi) |
after cleaning the restaurant, fast food outlet or cafe; and |
| (vii) |
when the employees and delivery persons leave at the end of a shift; |
| (g) |
ensure that where hand washing is impractical, the employees and delivery persons sanitise regularly and sanitise regularly the surface on which they work and the delivery vehicle. |
Social Distancing, Sanitisation
| 5.3 |
Restaurants, fast food outlets and coffee shops must in respect of employees and delivery persons ensure that— |
| (a) |
employees and delivery persons (where applicable), maintain a distance of at least one and a half meters apart at all times; |
| (b) |
employees occupy scullery areas, and use hand wash basins, one at a time; |
| (c) |
employees that work in clearly defined spaces stay in their space as far as possible; |
| (d) |
employees move about using clear pathways with care and attention not to come in close contact with one another; and |
| (e) |
where contact between employees takes place, employees wash hands and go back to safe-spacing as quickly as possible. |
Collections
| 5.4 |
Restaurants, fast food outlets and coffee shops must— |
| (a) |
ensure that an area is demarcated for the collection of orders for delivery that is separate from the place where food is prepared; and |
| (b) |
ensure that a contactless pick up zone for customers whose orders are ready to be collected is designated. |
Deliveries
| 5.5 |
Restaurants, fast food outlets and coffee shops must ensure that when taking an order from a customer, the customer is informed to— |
| (a) |
wear a mask when accepting orders from the delivery person; and |
| (b) |
sanitise hands after handling the package. |
Entry and Sit Down
| 5.6 |
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; |
| (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; |
| (d) |
ensure that all customers or guests are sanitised before entering the premises; |
| (e) |
demarcate in a visible manner a distance of a line of at least 1.5 (one and a half) meters— |
| (i) |
from the point of sale or serving counter towards the guest or customer; |
| (ii) |
between customers or guests queuing next to each where two payment tills are opened; |
| (f) |
ensure that customers or guests queue at least one and a half meters apart behind each other or sideways; |
| (g) |
remove excess chairs/stools and tables or tables combined to enlarge the floor space while reducing and spreading seat capacity to enforce distancing of one and a half meters between guests or customers; and |
| (h) |
consider a reservation system to manage demand, and help ensure that capacity limits are adhered to. |
Food Service
| 5.7 |
The following measures must be implemented: |
| (a) |
No buffets may be offered to guests for self-service; |
| (b) |
Food may only be plated and/or provided in covered single portions; |
| (c) |
Guests may pick-up pre-portioned items and any other buffet service should be handled by food service employees only from behind Perspex or similar protective shields; |
| (c) |
Menus to reduce complexity e.g., reduced buffet options, Table d'Hôte meals, offering deli-type take-away/grab-and-go style meals and option, with disposable containers, crockery, cups and cutlery should be instituted where possible; |
| (d) |
Menus must be replaced with non-touch options or sanitised after each guest use; |
| (e) |
Tables must be sanitised before and after each guest use; |
| (f) |
Where possible and for instance while taking orders, waiting staff must stand at least a meter from tables; |
| (g) |
Where possible, tablecloths should be removed from tables. Only essential items such as salt and pepper, should remain on tables and be sanitised after each guest; |
| (h) |
Items on waiting stations must be minimised; |
| (i) |
Clearing and cleaning systems with designated containers for different items and sealable refuse containers for food waste must be implemented and used; |
| (j) |
Room service must be encouraged in order to limit contact in restaurants. |
National Small Business Act, 1996 (Act 102 of 1996)
