| 9.1 |
Self-drive excursions must comply with any directions as may be issued in respect of private vehicles. |
[Direction 9(9.1) substituted by section 4(a) of Notice No. 452, GG43653, dated 25 August 2020]
| 9.2 |
In addition to the Directions set out above, restaurants, fast food outlets and coffee shops, Hotels, Lodges, bed and breakfast, time-share facilities and resorts and guest houses, Conference and meeting venues and Casinos must adhere to the following Directions: |
Social Distance
| 9.3 |
Every owner or person in charge of these establishments, places of attraction and facilities must ensure that all social distancing measures and health protocols are adhered to. |
[Direction 9(9.3) substituted by section 4(b) of Notice No. 452, GG43653, dated 25 August 2020]
Queuing
| 9.4 |
Every owner or person in charge of these establishments and facilities must— |
| (a) |
at any queuing point or potential queuing point, i.e., for reception, ticket kiosks, check-in and pick up counters, primary entrances, lifts, staff entrances, restaurant entrances etc, use signs or marks to manage queues and spacing at one and a half metres; |
| (b) |
monitor queuing situations and make adjustments if measures prove to be inadequate. |
Lounges & Waiting Areas
| 9.5 |
The following measures must be implemented: |
| (a) |
Furniture must be spaced out and excess furniture must be removed as far as possible; |
| (b) |
Furniture may also be taped off; |
| (c) |
Where possible multiple-seaters must be removed or be clearly designated with tape or notices to indicate the number of people that can be seated; |
| (d) |
Discretion can be used for people from the same small family who are travelling together. |
Kitchens
| 9.6 |
The following measures must be implemented: |
| (a) |
Workstations must be demarcated to indicate the physical spacing required and Perspex or similar protective shields may be used to separate facing and side-by-side stations; |
| (b) |
Equipment must be sanitised frequently using surface sanitisers. Handles, knobs, dials, switches and static equipment and utensils, pots and pans, and receptacles must undergo more frequent hot washing; |
| (c) |
Kitchen equipment and guest crockery and cutlery must be washed separately both on deep, high temperature wash cycles; and |
| (d) |
The exterior of any packaged food item, not completely used up, and of all containers of food, must be sanitised with wipes after each use. |
Goods Receiving/Loading Bays
| 9.7 |
The following measures must be implemented: |
| (a) |
Every supplier who enters a business premises must have their temperature taken, be screened for COVID-19 symptoms, be entered into a register of visitors and undergo sanitising in a procedure similar to that of employees; |
| (b) |
Employees manning the loading and off-loading must wear shoes protection/gum boots, protective boiler suits, aprons or gowns, and wash hands frequently between and before and after each delivery or offload; |
| (c) |
All goods must be fully sanitised before entering the stores and refridgerators; and |
| (d) |
The entire area, and all its surfaces must be sanitised at regular intervals. |
Training of Employees
| (a) |
regularly provide information and train employees and delivery persons on the COVID-19 health protocols issued by the Minister of Health from time to time, including protocols on the following: |
| (i) |
The procedures related to the use, reuse and wearing of masks; |
| (ii) |
the utilisation of Personal Protective Equipment; |
| (iii) |
keeping physical distance; |
| (iv) |
basic hygiene practises including the washing of hands; |
| (v) |
cleaning and disinfecting of equipment and surfaces; |
| (vi) |
contactless operations; |
| (vii) |
package handling; and |
| (viii) |
handling of orders and delivery to customers. |
| (b) |
inform employees, delivery persons on the responsibility to advice the employer if they are tested positive for COVID-19 or have been in contact with someone who is COVID-19 positive. |
National Small Business Act, 1996 (Act 102 of 1996)
