Seven months into the COVID-19 pandemic, we have already seen how this lethal microscopic pathogen become a huge threat not only to public health and welfare, but also to the livelihood of billions of people worldwide. As countries scramble to contain the spread of this modern-day plague, strict lockdown measures were implemented, forcing several business establishments to reduce their operations. As there is still no end in sight in this dreaded situation, many businesses incurred so much losses that they had no choice but to close shop.
The restaurant business is among the badly affected industries of the COVID-19 pandemic. Since many restaurants across the country are known public spaces, the authorities have decided to limit the dine-in capacities of these establishments. While a few restaurants are still able to thrive with only drive-thru, take-out, or delivery services available, a bulk of their usual income is from their dine-in service.
Resuming Restaurant Operations Safely Amid The COVID-19 Pandemic
At this point, people now have to learn how to co-exist with the coronavirus. The best way to fight the virus is to stop its spread, and to do so, people are advised to stay at home. However, many people also have their own businesses to take care of, or else they will end up with nothing after all this. For restaurant owners, the business must go on, but there should be stricter rules to be implemented in and out of the kitchen.
For starters, switching to disposable plates and utensils is one way to curb the spread of the disease inside the restaurant. The used plates and utensils of the customers must be disposed properly into the waste bin, and the staff in charge of handling the waste must observe proper hygiene. Washing their hands for at least 20 seconds and applying disinfectants must be done before touching the food that will be served to the customers. Click here to have a better preparation in the kitchen to fight the coronavirus infection.
It is also important to make way for proper air ventilation inside the restaurant to lower the risk of spreading the virus, just in case one of the customers or the restaurant staff has it. After all, keeping a safe dining experience for the customers is still possible, even with the coronavirus around. We just have to learn how not to let this virus get into our bodies.