Operational and Staff Preparedness
A person in charge of food services must—
| (a) |
develop a prevention plan for the attraction business; |
| (b) |
implement protocols and guidelines for staff, including health checks; |
| (c) |
integrate technologies to enable automation such as contactless touchpoints and payments, where possible; |
| (d) |
introduce a COVID-19 and other related pandemics contingency plan, should a new case emerge; |
| (e) |
train staff to ensure the execution of operational plans; and |
| (f) |
monitor the well-being of the employees and encourage them to follow the latest advice of health authorities. |
Safe experience
A person in charge of food services must—
| (a) |
implement enhanced sanitation,disinfection, and deep cleaning; |
| (b) |
implement physical distancing measures with regard to seating distribution, booths, aisles and gathering size in line with government |
| (d) |
reduce the capacity of venues to a limit appropriate to allow for social distancing and as required by local regulations; |
| (e) |
implement customer processes including participant information, to ensure physical distancing; and |
| (f) |
implement measures to ensure food safety and hygiene. |
National Water Act, 1998
