Please enable JavaScript.
Coggle requires JavaScript to display documents.
Regulations for buffet and self-service areas - Coggle Diagram
Regulations for buffet and self-service areas
Updated floor plans for common dining areas and place a safety utilities in common areas
Consider touchless sanitizing solutions
Antibacterial wipes should be at every table for guests to use it.
If it would be practical, we can install physical barriers such as partitions or Plexiglas barriers
Implement social distancing floor markings (1 meter).
Redesigning seating arrangements to ensure at least 2 meters of separation between table set up thus allowing the social distancing of 1 meter.
Limit party size at tables to no more than 4 persons.
Hand sanitizers should be on the visible place and available to all guests.
Food on the buffet (especially salads, dressing, appetizers, fruits, dessert, etc.) can be protected from contamination using a “Sneeze Guards”.
It should be located 36cm above the counter and should extend 18cm beyond the food.
All food must be covered or placing it in display cases or containers.
Ensure food containers are always cleaned and sanitized.
Change, wash, and sanitize buffets utensils Frequently (service gear, ladle, spoon, plates, etc.).
Every 20 mins clean and sanitize buffet counter surfaces or high-touch surfaces.
Limit the number of guests allowed simultaneously in the buffet areas thus prevent guests to congregate.
Post signs reminding guests about social distancing and “Thank” them for their patience as you work to ensure their safety.
Limit contact between service staff and guests by introducing self-service drop zone or areas for soiled plates
Monitor and control the clean plates at the buffet counter
Place a staff member to hand over the plate thus avoiding many guests to touch the stake of clean plates
Place chefs to dish out the food at the buffet station whenever possible
Currently encourage to use disposable biodegradable eating utensils.
All employees are required to wear a face mask and gloves
All chefs or kitchen employees and the one who Is working with buffet are required to wear single-use gloves as well as masks and it must be changed frequently.
All employees must wash hands often with antibacterial soap for at least 20 seconds and if the soap is not available must use a 70% alcohol-based hand sanitizer.
Service staff to introduce their name to the guest for traceability and build guest confidence.