Lunchrooms & Kitchens

Outline of the enhanced health and safety controls that must be in place in each of these workplaces and summary of the protocols that will be in place in each environment going forward as a result of COVID-19.

CLEANING

  • Ensure DIN approved disinfectant products are accessible.
  • Train employees on the proper use of cleaning and disinfectant products.
  • Enhanced cleaning at high-touch areas like doors, door handles, counter tops, fridge handles, microwave controls and sink taps.

PHYSICAL DISTANCING

  • Ensure employees can maintain a physical distance of two metres from others
  • Post signs indicating maximum number of people allowed in smaller spaces
  • Use signage, floor stickers or arrows to direct the flow of traffic
  • Discourage face-to-face interactions
  • Remove, restrict or rearrange seating
  • Limit users to those in the immediate work location (no visitors)
  • Stagger breaks and lunch hours for employees.

STOP THE SPREAD

  • Encourage employees to practice good hand hygiene
  • Provide soap at all sinks
  • Provide alcohol-based hand sanitizer where soap/water is not available
  • Educate employees about coughing or sneezing into their sleeves
  • Stay home if you are sick
  • Place garbage cans at entrances and exits
  • Discourage employees from sharing food
  • No communal dishes, cutlery, mugs and glasses

HEALTH SCREENING

PPE

  • Staff are required to wear face covering when traversing through lunchrooms.
  • Face covering may be removed while seated and to eat/drink.

COMMUNICATION

  • Provide employees with regular updates and information about the COVID-19 situation
  • Share all relevant Standard Operating Procedures, schedules for cleaning and disinfecting, and other key information
  • Post information about physical distancing, good hand hygiene and health screening
  • Share updates from senior management regularly