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Best Practices for your Restaurants, Pick-Up & Delivery Services During the COVID-19 Pandemic



Every restaurant must implement controls in the workplace to reduce the transmission of COVID-19 among their staff, this is where the safety and hygiene measures you can take will never be too much, this is thinking about the safety of your staff and customers.

Talk to and educate your staff about the symptoms associated with COVID-19. This topic must be part of employee induction programs.

Observe established food safety practices for time/temp control, preventing cross-contamination, cleaning hands, no sick workers, and storage of food, etc.

  • Have employees wash hands often with soap and water for at least 20 seconds, especially after going to the washroom, before eating, after blowing their nose, coughing or sneezing, or after touching high touch surfaces, e.g., shelves, racks.

  • Restaurant managers; Pre-screen (e.g., take temperature and assess symptoms before starting work).

  • Staff: Disinfect and clean workspace and equipment, and consider more frequent cleaning of high touch surfaces.

  • Staff: Regularly self-monitor (e.g., take temperature and assess symptoms of COVID-19

  • Staff: Wear a mask or face covering.

  • Staff: Practice social distancing and stay at least 6 feet from other people whenever possible.

  • If employees are sick at work, send them home immediately. Clean and disinfect surfaces in their workspace and everything around.

  • Others at the facility with close contact (i.e., within 6 feet) of the employee during this time should be considered exposed.

  • It will help a lot to apply the thru-put system flow at each work station.

  • Sanitizer dispensers need to be available in the washrooms as well as all entrances.

Personal Hygiene for Employees


Emphasize effective hand hygiene including washing hands for at least 20 seconds, especially after going to the bathroom, before eating, and after blowing your nose, coughing, or sneezing.

  • Always wash hands with soap and water. If soap and water are not readily available, then use an alcohol-based hand sanitizer with at least 60% alcohol and avoid working with unwrapped or exposed foods.

  • Avoid touching your eyes, nose, and mouth.

  • Use gloves to avoid direct bare hand contact with ready-to-eat foods.

  • Before preparing or eating food, always wash your hands with soap and water for 20 seconds for general food safety.

  • Cover your cough or sneeze with a tissue, then throw it away and wash your hands immediately afterwards.

  • Make sure you have your cleaning stations ready with everything you need (Liquid soap, paper towels, disposable gloves, disinfectants, etc.). If you are going to install new hand sinks, consider those with goose-neck, wrist blade handles, and side splashes.

  • As a general rule hand washing sinks should be no more than 15-20 feet travel distance from a workstation in the same room or area.

  • Each workstation must have its sanitizing pail, using different colour helps to avoid cross-contaminating buckets and solutions as well as its disposable cleaning towels.

Procedures For Home Delivery, Take Away, Curbside, Walk-Thru Window, Drive-Thru.


Increase the frequency of cleaning and disinfecting of high-touch surfaces such as counter-tops, by wiping down surfaces using professional cleaning solutions with spray or wipes.

  • Establish designated pick-up/take away zones for customers to help maintain social distancing.

  • The areas intended for home delivery, take out, etc. should be different from the common areas of work and food preparation as far as possible. If possible, set aside an exclusive area for staff entering and leaving for third-party home deliveries.

  • Make sure that all wrappings and packaging used for food delivery are made in such a way to avoid cross-contamination.

  • Monitoring your external home delivery providers checking bags and means of transportation.

  • Routinely clean and sanitize coolers and insulated bags used to deliver foods.

  • Keep hot foods hot, and cold foods cold by storing in right and appropriate transport vessels.

  • Keep cold foods cold by keeping enough coolant materials, e.g., gel packs.

  • Keep hot foods hot by ensuring insulated cases are properly functioning

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