Assam govt issues new advisories for restaurants, bars, banquet halls & other eateries

May 3: In order to tackle the rising cases of Covid-19 in the state, the Assam State Disaster Management (ASDM) on Monday issued a new COVID-19 advisory for restaurants, bars, banquet halls and other eateries.

1. Protocol for Vulnerable Groups: Persons above 65 years of age, persons with comorbidities, pregnant women, and children below the age of 10 years are advised to take necessary precautions in terms of maintaining physical distancing, wearing masks properly, etc. Restaurant management to advise accordingly.

2. Wearing a Mask: Compulsory wearing of masks by customers/staff/delivery executives.

3. Reduce Seating Capacity: Reduce seating capacity to 50%, by removing/marking tables/stools/chairs that are not to be used.

4 COVID Smart Seating Place: Adopt COVID smart seating place and ensure 6 ft. social distancing between tables.

5. Encourage Online Delivery: Takeaways and home-delivery of food items should be encouraged at all times. The staff for home deliveries shall be screened thermally by the restaurant authorities prior to allowing home deliveries.

6. Follow Govt. Instructions: Keep a check on timings for opening and closing of restaurants, related advisories etc. as per Govt. instructions.

7. Seating Arrangements: Outdoor seating arrangements should also be encouraged as far as feasible.

8. Cashless Payment: Cashless payment modes may be adopted like online payments etc.

9. Maintain Hand Hygiene: Build a culture of safety in the premises by promoting hand hygiene. Wash hands with soap or liquid soap for at least 40-60 seconds or use alcohol-based hand sanitizers for 20 seconds.

10. Respiratory Etiquettes: Maintain a strict practice of covering one’s mouth and nose while coughing/ sneezing with a tissue/ handkerchief/ flexed elbow and disposing of used tissues properly. Spitting to be strictly prohibited. If required signage or notice for maintaining such etiquette by all staff & customers should be reinforced.

11. Use Audio Visual, Print Advisories: Promote Govt. advisories/safety messages for COVID-19 through display/TVs, run audio reminders/messages, etc. if feasible.

12. Use a Digital/Disposable Menu: The menu can be displayed in digital forms/display boards instead of circulating menu cards to promote a contactless system. Disposable menus can also be used.

13. Thermal Screening: Thermal screening of all staff and visitors should be ensured at the restaurant entrance. Only asymptomatic persons should be allowed on the restaurant premises.

14. Sanitization: Restaurant premises should be sanitized frequently or at regular intervals.

15. Queue Management: Proper queue management at the entrance and at billing counters should be arranged with specific markings for social distancing measures. The number of persons in the queue at a time can be specified as per the size availability of the restaurant.

16. Management of Parking Lots: Proper crowd management inside the premises, parking lots, and outside the premises – duly following physical distancing norms shall be ensured by the management/any out-sou reed agencies.

17. Valet Parking: Valet parking, if available, shall be operational with operating staff wearing face covers/masks and gloves as appropriate. Proper disinfection of steering, door handles, keys, etc. of the vehicles should be taken up.

18. Use Disposable Napkins: Use good quality disposable paper napkins instead of cloth napkins.

19. Buffet: Buffet service should also follow physical distancing norms.

20. Elevator Safety: The number of people in the elevators shall be restricted, duly maintaining physical distancing norms.

21. Air-Conditioning Norms: The temperature setting of all air conditioning devices should be in the range of 24-30-degree centigrade, relative humidity should be in the range of 40-70%, intake of fresh air should be as much as possible, and cross ventilation should be adequate.

22. Gatherings: Gatherings/congregations related to functions and celebrations should be in accordance with the SOPs issued by the State Government from time to time.

23. Sanitization of Common Areas: Effective and frequent sanitation within the premises shall be maintained with a particular focus to lavatories, drinking, and hand washing stations/areas.

24. Disinfection: Cleaning and regular disinfection (using 1% sodium hypochlorite) of frequently touched surfaces (door knobs, elevator buttons, handrails, benches, washroom fixtures, etc.) to be made mandatory in a ll guest service area and common areas.

25. Dining Tables: Every table to be sanitized after every customer.

26. Protective Gears: The restaurant authorities shall provide the serving staff of restaurants with face shield, hand gloves, and face mask to wear while serving food to the customers

27. Kitchen Management: In the kitchen, the staff should follow physical distancing norms at the workplace. The kitchen area must be sanitized at regular intervals. The area must have a hand washing facility, soaps, and sanitizers for kitchen staff, specifically.

28. Gaming Arcade Protocols: Gaming Arcades/Children play areas (wherever applicable) shall function in accordance with the SOPs of the State Government.

29. Suspected or Confirmed Case: In case of a suspected or confirmed case in the premises, the person should be immediately isolated and immediately inform the nearest medical facility (hospital/ clinic) or call the State or District helpline.