Restaurant and Cafes Protocols



  • Checking temperature at entrances is not required.
  • Allow events inside restaurants and cafes and follow the designated protocols for that with the need to coordinate with the competent authorities, if necessary.
  • Workers and customers will no longer need to practice social distancing in all places (indoor and outdoor areas) in all activities and events.
  • Wearing mask is not required in outdoor or indoor areas, but it is recommended to wear it indoors.
  • It is recommended to follow (The Scientific Guidelines of Disinfection) when cleaning and disinfecting of surfaces, facilities and toilets.
  • It is recommended to distribute hand sanitizers in prominent places inside the restaurant.
  • 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:
    1. Before starting food preparation.
    2. Before serving food to customers.
    3. After using toilet.
    4. After touching body fluids and secretions.
    5. After direct contact with co-workers or customers.
    6. After touching potentially contaminated items (such as gloves, clothing, masks, and garbage).
  • Good ventilation inside the facility is recommended.
  • Regularly waste disposal.



  • Rely on official sources to obtain information regarding COVID-19 such as Ministry of Health and Public Health Authority.
  • Distribute the awareness brochures issued by the Ministry of Health and the Public Health Authority, about the following:
    1. Methods of disease transmission and prevention.
    2. Washing hands and avoiding touching the eyes, nose and mouth before washing hands, with paying attention to personal and health care.
    3. Follow the etiquette of sneezing and coughing (use a tissue and dispose it as soon as possible, use the elbow by bending the arm).



  • It is recommended to appoint supervisor to monitor the implementing of the preventive requirements.