Dining in the time of Covid-19

The Inter-Agency Task Force (IATF) for the Management of Emerging Infectious Diseases has approved the health protocols for dine-in operations in restaurants.

In a statement, Department of Trade and Industry (DTI) Secretary Ramon Lopez said he and National Task Force (NTF) against Covid-19 chief Implementer Carlito Galvez Jr. visited McDonald’s, Shakey’s, and Tim Ho Wan in SM North Edsa on Sunday, May 31, to observe dine-in demonstrations with social distancing and minimum health protocols.

Based on the guidelines on minimum health protocols for dine-in services, restaurants must install the following equipment and systems:

• Properly sanitized tables and chairs (after each customer’s use);
• Distancing of tables and chairs to at least one meter apart on all sides;
• Face-to-face seating allowed only with proper dividers;
• Visible floor markings for guidance of clients in queueing, preferably color-coded;
• Proper ventilation in the establishment;
• Visibility and accessibility of sanitizing equipment and tools;
• Provision of food menus per table;
• Contactless order-taking;
• Covering pieces of furniture made of porous materials with plastic for ease of sanitation;
• Clean trash bins for used papers and used tissue;
• Clean washrooms and toilets with sufficient soap, water, tissue, and toilet paper; and
• Disinfection of high-risk areas, such as order and bar counters every 30 minutes.