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.
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.
Below, the full checklist:
Wellbeing of staff and customers
- Exclude staff and customers who are unwell from the premises.
- Provide staff with information and training on COVID-19, including when to get tested, physical 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.