Entering is limited to fully vaccinated individuals according to the health status in Tawakkalna application (Immune), except for the groups who are not obligated to take the vaccine as appears in Tawakkalna application.
- The health status in Tawakkalna is automatically verified by obliging visitors to scan the code that assigned for the automated health status verification permits before entering.
- Place that code at the entrances, with considering their spacing to ensure that there is no crowding.
- Assign employees at the entrances to ensure that visitors complete the process of scanning that code before entering.
- Eating inside restaurants is allowed.
- Working hours shall be the same as before the precautionary measures, except if there are any new regulations in this regard.
- Limit providing hookah and waterpipe in outdoor areas (refer to the protocols of providing hookah and the waterpipe).
Hygiene and health
- Customers should wear masks inside food or beverage serving facilities unless the person is eating or drinking in the designated place.
- All employees in restaurants are always obligated wear masks.
- Alcohol-based hand sanitizers should be provided wherever food is served in a visible and easily accessible place.
- Emphasize washing hands routinely and repeatedly for at least 40 seconds during work shifts, or using an alcohol-based hand sanitizer for a period of no less than 20 seconds in the absence of soap and water, especially at the following times:
- Before starting food preparation.
- Before serving food to customers.
- After using toilet.
- After touching body fluids and secretions.
- After direct contact with co-workers or customers.
- After touching potentially contaminated items (such as gloves, clothing, masks, and garbage).
- Immediately after removing gloves or masks.
- It is allowed to use food menus (whether plastic, paper or electronic touch screens) or use barcode scanners to obtain food menu via smart phones in order to reduce touching paper or electronic touch screens by customers.
- Clean utensils well and make sure to disinfect them with an approved disinfectant and dry them before reusing them for serving or cooking food.
- It is allowed to serve food in buffets in all restaurants, including hotels, provided that there are workers specialized in serving food by choosing from the electronic food menu while adhering to the implementation of social distancing (one and a half meters) or offering foods through a mobile table (trolley) to individuals in their seats, provided that there is a worker responsible for serving the food and is committed to wearing personal protective equipment (gloves, masks) and customers should not touch the covers or foods in the mobile table.
- Disinfestation of surfaces that frequently touched (such as door handles, water taps, public seats, etc.). Apply solutions that limit contact as much as possible (such as making them work by sensing or replacing them in ways that do not require direct contact).
- It is allowed to use tablecloths with an emphasis on changing and cleaning them after each use.
- Surfaces must be disinfected frequently with disinfectants approved by the Food and Drug Authority (sodium hypochlorite such as chlorine disinfectant or the like).
- Clean surfaces at first by removing dirt with a brush and then using water and soap or detergent.
- Provide personal protection equipment for employees such as fabric masks or what covers the nose and mouth, hair nets and single-use gowns.
- Employees who work in high-risk departments such as cooking, food production and beverages preparation, should wear personal protective equipment routinely and change them frequently.
- Antiseptic solutions should be prepared and used according to the manufacturer’s instructions. Emphasize following the manufacturer’s Instructions to ensure the safety and health of disinfection employees, use of personal protective equipment, and avoid mixing different chemical disinfectants together.
- Ensure that the hand sanitizer contains 60-80% of alcohol and meets the requirements of the Food and Drug Authority.
- Paper tissue should be distributed and placed at visible places.
- Clean and disinfect toilets daily, ensure good ventilation and reduce the temperature in them. Keep a schedule of cleaning and disinfecting times.
- Air filters for ventilators, especially air conditioners, must be cleaned or changed periodically.
- Provide no-touch waste bins. Waste must be disposed of continually.
Social distancing and remote work
- Apply social distancing in the restaurant (in receiving orders places and waiting areas) to ensure a distance of one and a half meters between individuals. Family members should be considered as one individual, and social distancing is not required between them.
- Establish a mechanism to manage the waiting line to prevent customers from crowding at the entrance of restaurants, cafes or waiting areas, using pre-booking through electronic applications, by phone or waiting in the car.
- Redistribute food preparation and processing places to ensure the application of social distancing.
- Reduce the number of employees in food preparation areas and prevent overcrowding.
- Organize the work of employees into groups in the form of shifts, to reduce direct contact between groups.
- Prevent crowding in toilets and ablution sinks by placing floor stickers or disabling a number of toilets or sinks to ensure a safe distance of one and a half meters between each person.
- Prevent crowding at entrances and exits.
- Crowding must be prevented at the escalators and stairs by placing floor stickers to ensure social distancing of no less than one and a half meters.
- Arrange the tables where food or drink are served in a way that ensure a distance of not less than 3 meters between each table in the same hall (if there are more than one hall they should be completely separated), in case it is not possible to apply 3 meters space between tables it must be prohibited to serve the food inside restaurants.
- Floor stickers should be placed to ensure social distancing of at least one and a half meters between individuals.
- In regarding floor seating restaurants, the following must be followed:
- If the restaurant is designed in the form of floor seating separated by partition so that they cannot be reformed, a number of seats shall be closed between every two seats, at least one and a half meters.
- Ensure that CCTV surveillance cameras are activated and that they are covered all areas of the restaurant, cafes, and the like, especially table areas, the accounting area. Keep the recording for a minimum of three days and allow the government monitoring teams to access to them at any time to ensure the implementation of preventive measures.
- Establish a checkpoint at all entrances to verify the health status in Tawakkalna.
- Any employee responsible for providing food and beverage services with flu-like symptoms (fever, cough, runny nose, sore throat) must be prevented from working or entering the facility until the symptoms stop, according to the attending physician’s report.
- Prepare an isolation room for suspected case in the workers housing.
- communication channels should be established for those in charge of food services to report violations of requirements in order to avoid them.
- With the continuous screening and isolation procedures that occur according to the approved protocols, (Tawakkalna) application is used to ensure the employee’s health status concerning COVID-19 disease. If the employee’s status is positive or in contact with a positive case, all this will appear at the application, will not be allowed to enter the workplace.
- The employee can return to work after completely recovers and checking his health status in Tawakkalna application.
- Report cases among workers who have fever or respiratory symptoms (cough or shortness of breath), and are suspected of having COVID-19. Prevent them from entering the facility. Register their information and contact numbers, and call 937 immediately to obtain the directions required to refer them to hospital.
- If a confirmed infection is registered among workers, the protocols approved by Public Health Authority and the Ministry of Health must be applied.
- Place posters at the entrances of restaurants and cafes to prevent customers who have respiratory symptoms similar to COVID-19 from entering.
- Employees in charge of providing food and beverage services must be educated about the symptoms of the disease, means of disease transmission and its dangers. They must be educated to avoid going to work in case they experienced any respiratory symptoms (coughing or shortness of breath) or a high temperature.
- Educate employees and food service providers about the need to disclose any respiratory symptoms (coughing or shortness of breath) or high temperature by calling 937 and following the home isolation instructions.
- Distribute awareness brochures in all restaurants and cafes at visible places, including the following:
- Methods of disease transmission and prevention.
- Raise awareness of washing hands and avoiding touching the eyes, nose and mouth before washing hands, and urge attention to personal and health care.
- Follow the etiquette of sneezing and coughing (use a tissue and dispose it as soon as possible, use the elbow by bending the arm).
- Continuous reminder of the importance of adhering to the safety instructions, protection from disease, and limit costumers overcrowding in the facility.
- Educate and urge elderly customers and those with chronic diseases to stay home, and postpone visiting restaurants and cafes.
- Restaurants and cafes should place a panel that includes a statement of the violation and the method for reporting them.
- Assign employees responsible for organizing the use of elevators and stairs.
Appendix (A): People that are at a higher risk of contracting the virus
|Health Protocols for suspending attendance at workplaces to be attached to a medical report during the Covid-19 pandemic|
|Those above the age of 65||–|
|Chronic lung disease, or severe asthma||Those who have been admitted to the hospital at least once in the past six months.|
|Chronic Heart Disease|
1. Myocardial insufficiency.
2. Coronary artery disease with a single cardiac episode in the past year.
1. Acquired immunodeficiency.
2. The use of immunosuppressive drugs.
3. Use of cancer treatment drugs.
|Chronic medical conditions|
1. Uncontrolled diabetes, which required admission at least once in the past six months.
2. High blood pressure disease, which required admission at least once in the past six months
3. Renal failure (dialysis).
4. Liver cirrhosis.