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Health Guidelines for Dine in at Restaurants from Kemenparekraf

By Isny Dewi R

27 July 2020

The Ministry of Tourism and Creative Economy has issued specific guidelines for dine-in service restaurants through the Guidelines for Implementing Clean, Health, Safety and Environmental Sustainability at Restaurants.

Photo source: Christian Mackie - Unsplash
 
It is undeniable, the COVID-19 pandemic has a tremendous impact on all sectors, including the tourism sector. In the midst of adapting new normal, the restaurant industry is asked to follow guidelines or protocols that have been established to prevent the spread of the coronavirus.
 
The Ministry of Tourism and Creative Economy (Kemenparekraf) has issued specific guidelines for dine-in service at restaurants through the Guidelines for Implementing Clean, Health, Safety and Environmental Sustainability in Restaurants. The guidebook refers to health protocols established by the Indonesian government, the World Health Organization (WHO), and the World Travel & Tourism Council (WTTC).
 
The following guidelines or health protocols that apply to restaurants from The Ministry of Tourism and Creative Economy:
 
1. Examination of body temperature
Restaurants are asked to do body temperature check at the entrance. Employees or guests who are found with a body temperature of more than 37.3 degrees Celsius with two examinations or have symptoms of fever, cough, runny nose, sore throat, and shortness of breath are not allowed to enter the restaurant area.

2. Cleaning area around the entrance
Restaurants are requested to provide areas and equipment to clean guest and employee belongings in a safe manner. Also provide hand washing facilities. Guests and employees must wash their hands before entering the restaurant area.

3. Employee equipment and periodic disinfection
Waiters are required to use face masks, gloves or food tongs at the time of serving to reduce contact with food and drinks. Restaurants must also be ensured to be clean with periodic disinfection. Disinfect restaurant areas at least twice a day, before operating hours and after operating hours.
 

Photo source: Instagram @grandindo

4. Food and drinks are served a la carte
The restaurant is recommended to serve food and drinks in a la carte and not implement a buffet system. If forced to implement a buffet system, there are a number of things to note including:
  • Placing the officer on the stall available using face mask and gloves.

  • In taking meals, guests will be served by officers while maintaining a distance of at least one meter.

  • All tableware must be cleaned and disinfected.

  • Change, wash, and sanitary equipment as often as possible.

  • Employees on duty are advised to wash their hands with soap and water as often as possible.

  • Employees on duty are advised to change gloves as often as possible.

5. Disposable tableware
Restaurants are encouraged to provide eco-friendly disposable tableware.

6. Implement physical distancing
Restaurants are encouraged to implement physical distancing in several ways as follows:
  • Set a minimum distance of one meter when waiting in line to enter a restaurant, order, or pay at the cashier by giving markers on the floor.

  • Setting the distance between chairs at least one meter or carrying out technical engineering such as the installation of the partition between guests at the dining table.

7. Maintain air quality
Restaurants must maintain air quality by optimizing air circulation and incoming sunlight. Cleaning the AC filter must also be done periodically.

8. Reservation
Guests are advised to make reservation in advance by phone, social media, or other mediums.

9. Provides online menu and cashless payments
Food and beverage menus should be prepared online. Written menus can be prepared with ingredients that are easy to clean or only used once. In addition, guests are also advised to make cashless payments.

10. Guest dining rules
Guests are encouraged not to share food and drinks with others. Guests are also advised to take off the mask and store it in a private container and not put it on the dining table.

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