Updates For Standard Operating Procedures For Catering Or Dining In Industry

Updates For Standard Operating Procedures For Catering Or Dining In Industry

As we all understand that following the SOP standard rules set by the government are important to combat against the Covid-19 pandemic. The government has just released an update on the seating arrangement SOP for all dine-in or catering business.

This is to ensure the safety of all business owners and also patrons.

Restaurant Standard Operating Procedure (SOP)

• All staff/suppliers must take temperature measurements before entering the restaurant, and those with a temperature of 37.5ºC or higher are not allowed to enter the restaurant
• If the employee has the following sore throat, cough, cold and other symptoms, they are not allowed to work
• All staff/vendors must wear masks before entering the restaurant
• There must be a distance of 2 meters between tables and ensure that customers maintain a safe social distance of 1 meter-Susun atur meja dengan jarak 2 meter antara meja bagi membolehkan penjarakan sosial sekurang kurang 1 meter
• There should be a seat between each customer—Penjarakan satu tempat duduk antara setiap pelanggan (even a family/couple cannot sit close together)
• Must wear a mask and maintain social distancing
• It is recommended that businesses use biodegradable disposable tableware
• It is recommended that businesses use cleaning agents that comply with the regulations of the Ministry of Health

• Merchants need to be prepared to provide hand sanitizer or alcohol-based hand sanitizer, and ensure that employees wash their hands regularly
• Merchants must give security staff and staff a briefing on COVID-19 and how to prevent Covid-19-Setiap pengawal dan kakitangan hendaklah diberi taklimat berhubung penyakit COVID-19 dan langkah-langkah pencegahan
• Businesses need to prepare enough masks for employees , and every employee must wear a mask
• Mandatory MySejahtera APP for all national merchants, (attach the MySejahtera method for merchant Business registration- link )
• Ensure that all people entering the store must be recorded (staff/suppliers/customers)
• Need to record each customer’s name, phone number , time and date of arrival, and record it in Buku Daftar/Encourage restaurants to use MySejathera to record
• Here is a reminder that businesses cannot record your body temperature and IC number (Source: MOH )
• All customers must take a temperature measurement before entering the restaurant. People with a temperature of 37.5ºC or higher are not allowed to enter the restaurant
• Provide customers with hand sanitizer, especially before and after filling in Buku Daftar, use alcohol-based hand sanitizer
• Draw a 1-meter line at the cashier counter to ensure customers keep a safe distance when queuing

You can also watch the following video to learn more about the standard operating procedures (SOP) of the catering industry. The following video is produced by Berita RTM .

During the epidemic. Everyone remember to follow the SOP. Regardless of whether it is a business or the public, if you find that a business has not followed the SOP, you can report it to protect others and yourself. The responsibility for epidemic prevention is not only the government and medical staff, everyone has a responsibility. In order to prevent the epidemic from coming back, please be sure to follow the epidemic prevention SOP.