Requirements for catering facilities with retail through a sales window and at outdoor (summer) gardens

The following rules must be observed at establishments:

  • Customers must be seated so that there is a distance of a least 1.5 m between them, except for customers sitting at one table;
  • Outdoor premises must be organised so that seated customers in any part of the establishment are no closer than 1.5 m from passers-by, unless the outdoor premises of the establishment are separated from the surroundings by a solid barrier that prevents the spreading of droplets from the respiratory passages;
  • The operator must actively prevent people gathering less than 1.5 m from each other, including in the waiting area of the establishment;
  • Hand disinfectant must be available to customers when entering the indoor and outdoor premises of a catering facility;
  • Customers must be permitted to access the restrooms in the indoor premises of the establishment; the operator must ensure that customers maintain the mandatory distance when moving about the indoor premises of the establishment;
  • Tables and chairs must be disinfected before every new group of customers is seated;
  • In the case of retail through a sales window, the sales window must be disinfected at least every 2 hours;
  • Customers need not wear protective respiratory equipment while consuming food and drink at their table;
  • If an employee of the establishment has a body temperature of 37°C or higher, or has other COVID-19 disease symptoms, they must be prevented from entering the establishment;
  • The operator must encourage customers to observe all these measures.

Other recommended measures:

  • Ensure minimum physical contact between people, especially in the indoor premises of the establishment.
  • If feasible, define a system of work for the indoor premises of the establishment so that the work areas allow the greatest possible distance between individual employees performing their work.
  • Ensure a minimum distance of 1.5 m between customers and between groups of customers by potentially modifying the operating conditions and system:
    • within the establishment (except for guests at the same table),
    • when queueing,
    • at terminals,
    • at cash registers,
    • at dispensing points.
  • Where operationally feasible at establishments, ensure the greatest possible distance between the waiting staff and the customers (e.g. during operation of cash registers, ordering terminals, dispensing points, etc.).
  • Personal protective equipment used to cover the respiratory passages must be kept clean, must be replaced at predefined regular intervals based on its character, and suitably hygienically disposed of or sanitized. Create an internal instruction for this purpose, so that face masks are handled in a safe manner.
  • In the indoor premises, ensure that customers consume refreshments while seated and prevent excessive overfilling of the establishment. If necessary and as appropriate, define corridors for the movement of guests in the establishment (e.g. using coloured self-adhesive tape, etc.).
  • At all establishments, including outdoor gardens, ensure a distance between tables so that the people sitting at the separate tables are at least 1.5 m apart.
  • Implement systemic measures into the internal instructions and train the staff.
  • Keep all equipment and premises clean and observe standard hygiene/sanitation procedures established at the facility pursuant to current legislation.
  • Ordinary detergents and cleaning and sanitation products used according to their instructions and approved for this purpose also contribute to preventing the spread of SARS-CoV-2.
  • Ensure increased frequency of cleaning and sanitation of premises for customers. The toilets should ideally be cleaned on an hourly basis. Ensure that toilet paper is always available in the toilets, and that there are sufficient paper towels and hand disinfectant available in the areas for washing hands.
  • Devote increased attention to the regular cleaning and washing of tables, and potentially chairs and other objects which customers touch or handle.
  • Throughout working hours, ensure the frequent washing of hands with soap under running potable water, and ensure that disposable napkins or towels are used to dry hands. Staff should wash their hands based on the activity they perform. This is recommended at least every 60 minutes, but always after handling high-risk materials and objects (e.g. transport boxes, documents from suppliers during deliveries, payment cards, money, etc.).
  • Properly inform staff that the use of hand disinfectant is not a replacement for the regular washing of hands with soap and water!
  • Strictly prohibit working in the footwear and clothing the employee wears when travelling to and from work.
  • Establishment employees must not show any signs of acute respiratory or digestive illness (fever, cold, cough, frequent sneezing or runny nose, diarrhoea, vomiting).  Ensure that the shift manager checks the observance of this important instruction. Ill staff must not have access to the workplace!
  • If permitted by operational and hygiene conditions, frequently ventilate the premises of the establishment and keep the windows open if possible. If you use HVAC equipment in all the premises of the establishment, increase the air exchange (increase the HVAC output, reduce the switching level e.g. to 400-600 ppm for systems controlled by CO2 concentration sensors). It is recommended to switch on HVAC about 2 hours before commencing operation, and to switch off/not use rotational heat exchangers (including enthalpic humidity exchangers). Use all the options for under-pressure ventilators throughout the premises, toilets and kitchen areas.
  • Switch off/do not use recirculation systems (which do not bring in fresh air) – e.g. split A/C units. Do not use air cleaners which do not have a HEPA filter. Additional information at: www.szu.cz
  • Use suitable means (e.g. leaflets on the tables, posters at the entrance of the establishment, information signs in the restrooms) to inform customers/consumers at the establishment about the observance of increased personal hygiene in order to prevent respiratory and intestinal illnesses.
  • The waiting staff should minimise the handling of cash (banknotes and coins) and should prioritise contactless payments using payment cards or mobile telephones.
  • Repeatedly train employees about the rules of personal and operational hygiene!
  • Devote increased attention to conducting regular disinfection and pest control in accordance with the defined sanitation plan at the establishment!
  • Hang posters promoting hand washing at the establishment and especially in the restrooms! If necessary, these information posters can be downloaded from the website of the National Institute of Public Health or the regional public health authorities.