NSW venue checklist for reopening

01 June, 2020 by
Annabelle Cloros

The New South Wales government has released a COVID-19 checklist for cafes and restaurants as restrictions continue to relax.

From 1 June, 50 customers are allowed to dine in at a venue. However social distancing must still be followed.

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Points covered in the checklist include staff and customer wellbeing, physical distancing, hygiene and cleaning and record keeping.

Under Public Health Orders, venues must have a COVID-19 Safety Plan in place when they reopen.

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Below, the full checklist:

Wellbeing of staff and customers

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  • Exclude staff and customers who are unwell from the premises.
  • Provide staff with information and training on COVID-19, including when to get testedphysical distancing and cleaning.
  • Make staff aware of their leave entitlements if they are sick or required to self-isolate.
  • Display conditions of entry (website, social media, venue entry).

Physical distancing 

  • Capacity must not exceed 50 customers per separate existing seated food or drink area; or one customer per 4 square metres of space on the premises, whichever is the lesser.
  • Weddings are permitted to book for a maximum of 20 guests (excluding the couple, the persons involved in conducting the service and the photographer and the videographer). Funerals and memorial services are permitted to book for a maximum of 50 mourners (excluding the persons involved in conducting the service).
  • No more than 10 customers at a table (except for gatherings immediately after a wedding, funeral or memorial service).
  • Consider a time-based booking system, with phone or online options, to limit the number of people entering the premises or waiting outside.
  • Reduce contact between customer groups.
  • Move or remove tables and seating to support 1.5 metres of physical distance.
  • Reduce crowding and promote physical distancing with markers on the floor.
  • Where possible, ensure staff maintain 1.5 metres physical distancing and assign workers to specific work stations.
  • Alcohol can only be consumed by seated customers.
  • Where reasonably practical, stagger start times and breaks for staff members.
  • Consider physical barriers such as plexiglass around counters with high volume interactions with customers.
  • Review regular deliveries and request contactless delivery/ invoicing where practical.
  • Introduce strategies to manage gatherings that may occur outside the premises.
  • Avoid group singing and wind instruments (such as flute, oboe or clarinet). Solo singers should maintain at least 3 metres physical distance from other people.

Hygiene and cleaning

  • Adopt good hand hygiene practise and ensure hand hygiene facilities are available to customers and staff.
  • Ensure bathrooms are well stocked with hand soap and paper towels.
  • Reduce the number of surfaces touched by customers.
  • No self-serve buffet style food service areas, communal bar snacks, communal condiments, or hookahs allowed.
  • Clean cutlery and tableware with detergent, or with a commercial grade dishwasher if available.
  • Menus must be laminated (clean between use), displayed or be single use. Place takeaway menus outside the venue.
  • Clean frequently used areas at least daily with detergent or disinfectant. Clean frequently touched areas and surfaces several times per day.
  • Maintain disinfectant solutions at an appropriate strength and use in accordance with the manufacturers’ instructions.
  • Staff are to wear gloves when cleaning and wash hands thoroughly before and after with soap and water.
  • Encourage contactless payment options.

Recording keeping

  • Keep name and mobile number or email address for all staff, dine-in customers and contractors for a period of at least 28 days. Records are only to be used for tracing COVID-19 infections and must be stored confidentially and securely.
  • Employers should make staff aware of the COVIDSafe app and the benefits of the app to support contact tracing if required.