Maharashtra Government issues Standard Operating Procedures (SOP) for restaurants. Restaurants are to reopen from October 5 with 50% occupancy. All customers could screened at the entry point, only asymptomatic customers shall be allowed.
Table of Contents
SOP from Maharashtra Government regarding Tourism and Restaurants are as follows:
Protocols mandated by Maharashtra Tourism
Apart from the guidelines in Section 2, 3 and 4, these additional measures as mandated by Government of Maharashtra shall be followed.
The detailed guidelines have been prepared to ensure the health and safety of the staff and patrons in the sector and reassure the public towards hospitality services in Maharashtra.
In addition to this, these protocols endeavor to make the traceability of the visitors easier, in case a situation in future warrants so.
As per the directions issued in the order by the Chairperson, State Executive Committee under Mission Begin Again No. DMU/2020/C.R. 92/DisM-1, dated 30 Sep 2020, restaurants are directed to operate at 50% capacity, until further notice.
5.1. General Guidelines
i. All customers may be screened at the entry point for symptoms of COVID-19 such as temperature (using thermal guns), cough, cold, etc.
i. Only asymptomatic customers shall be allowed.
i. Those with temperature more than 38.0 °C (100.4 °F) and/or flu like symptoms shall not be permitted. The service provider should record their contact details and be empathetic towards such visitors while advising to return.
iv. Social distancing should be followed while waiting for offering service. v. Consent for sharing of their details with the administrative / health authorities should be taken from visitors, as and where required for contact tracing related activity
vi. Customers will be allowed to enter premises only if using face cover/masks. Customers are always required to wear face mask while in the premises (except during eating).
vii. Hand Sanitizers must be made available for customers to use. They must be placed in all public areas of the premises for guest use. vii. Payment via digital mode for purchases to be encouraged as much as possible and precautions shall be taken in case of handling cash.
ix. Check restrooms and handwash areas regularly and clean and sanitize them based on frequency of use.
x. In order to prevent interaction between customers and cashiers/front of house staff a. Consider using physical barriers, such as plexiglass screens, at counters where interactions with customers frequently occur
b. If practicable, set up separate venue entry and exit points
xi. Delivery drivers and other contractors visiting the premises should minimize interaction with staff. Use electronic paperwork where possible and, instead of a signature, send a confirmation email or take a photo of the goods onsite as proof of delivery
xii. Where possible, open windows and adjust air conditioning to enhance fresh airflow, instead of using the HVAC. If not possible, continuous disinfection process of HVAC systems should be followed.
xii. If possible, consider installing portable high-efficiency air cleaners, upgrading the operation area’s air filters to the highest efficiency possible, and making other modifications to increase the quantity of outside air and ventilation in all working areas. xiv. CCTV cameras at the accommodation unit must be fully functional.
x. Valet parking, if available, shall be operational with operating staff wearing face covers/ masks and gloves as appropriate xvi. Disposable menus to be used to reduce the chances of transference of virus. Contactless Menu through QR Code recommended
xvii. Instead of cloth napkins, use of good quality disposable paper napkins to be encouraged xvii. Guests may be requested to make the payment via digital mode as much as possible. xix. Modification of Restaurant / Bar Layout keeping minimum 1 metre distance between tables.
xx. Bottled water where outer side of the bottle is disinfected to be used for providing water to guests / or water from water-filter may be served as per the preference of the customer. xxd. Only cooked food to be included in the menu and to avoid inclusion of raw or cold food like salads etc. as far as possible. (In case of any contravention with guidelines issued by FSSAI, the guidelines by FSSAI shall prevail)
xxii. Guest service areas shall be thoroughly cleaned and disinfected before and after every shift. The furniture and fixtures of the restaurant dining facility like tables, chairs, workstations, buffet tables, linen etc. to be thoroughly cleaned with disinfectants on daily basis.
xxi. Buffet service is not permitted
xxiv. Pre-plated dishes to be encouraged in the menu wherever possible. XXv.Only designated staff to serve the food on a particular table.
xxvi. The crockery, cutlery, hollowware and service ware etc. to be washed with hot water and food grade approved disinfectants.
xxvii. The service equipment to be segregated and stored in sanitized cupboards. xxvii. If possible, use different types of warmers to keep the food and crockery on warm temperature
xxix. The soiled dishes to be immediately taken to dishwashing area and not left on side boards. The leftover food be discarded in the designated bins with lids. The garbage should be disposed of on daily basis.
HACCP/ISO/FSSAI standards to be followed for cleanliness of F&B material and hygiene. Cashiers are advised to disinfect hands regularly.
xxxi. A sign notifying customers to use hand sanitizer and to wear a face covering when not eating or drinking is also posted at all entrances. Online outlets of the establishment (website, social media, etc.) provide clear information about facility hours, required use of face masks, policies in regard to preordering, reservations,
prepayment, pickup and/or delivery and other relevant issues.
Xxxiv. Face masks must be cleaned or replaced after use or when damaged or soiled, may not be shared, and must be properly stored or discarded.
Maintain a daily log of all individual guests or of one customer from each group (at the minimum) that voluntarily provide contact information, including customer names, phone/email, and time/date they were in the facility. Maintain the log for 30 days to help with contact tracing
Xxxv. Live entertainment is prohibited., Vending and other game areas, including billiards, darts, and video games are prohibited. Indoor and outdoor card rooms are prohibited
xxxvii. Discontinue product sampling and demonstration stations, except for single portions offered in response to a consumer’s request from the service counter
xxviii. All establishments must conduct regular COVID testing of all staff at the establishment
Ensure use of N95/equivalent masks by staff and customers
Sanitize to disinfect the premises twice a day. Maintain a CCTV record of the COVID protocols being followed, wherever possible.
5.2 .Dining Facility
5.2.1. Pre-Arrival
i. Guests are encouraged to make prior reservations before going to the restaurant to avoid crowding. Guests to be seated in a designated waiting area with norms of social distancing in case of waiting
ii. Complete details of number of persons to be taken in advance by the staff and seating to be accordingly arranged by maintaining the social distancing norms. ii. Guest to request not to exceed in pre-informed numbers and any sort of deviation in number of persons be informed well in advance.
iv. Guests to be requested to carry their own Face Mask, Hand Gloves and Instant Hand Wash etc.
V. Guests to be requested not to carry any F&B item directly bought from outside.
5.2.2. Arrival
i. Preferably, the gate/door of the dining facility to be opened by an attendant
i. Customers should enter through doors that are propped open, where possible, this may be automated if possible or may be carried out by a dedicated staff member for handling the door.
Hand sanitizer should be available for guests who must touch door handles. ii. Hand sanitizers/ pedal sanitizer should be placed at the entrance and other areas such as washrooms. Guests are directed to sanitize the hands before proceeding for seating area.
iv. The guest should be reminded to sanitize their hands before entering and leaving the dining facility
V. Markings on the floor to be done to maintain Social Distance, wherever required. vi. Tables to families or a group to be allocated strategically to ensure non contamination to other guests/areas.
Vii. For Restaurant / Bar, dining entry inside restaurant / bar to be limited to the permitted seating capacity
vil. Reusable menus are cleaned and disinfected between customers. If using paper menus, discard after each customer use. Alternatives such as stationary menu boards, electronic menus, or mobile device downloadable menus should be considered.
ix. Outdoor customer seating areas should clean and sanitize after each use. Seating, tables and other items on table must be single-use or cleaned/sanitized between customers. Each table has either a top cloth replaced between guests. Or a hard-non-porous surface that sanitized between guests.
X. No flatware, glassware, dishware, menus, condiments or any other tabletop item is present on tables prior to the seating of customers. All such items are fully sanitized between seat changes and stored during nonuse in a location that prohibits potential contamination.
These are the precautions from Maharashtra Government SOP which a restaurant owner has to keep. The SOP released on 3rd October.