Restaurants & Cafés GUIDELINES FOR RE-OPENING - GUIDELINES FOR RE-OPENING RESTAURANTS & CAFÉS
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GUIDELINES FOR RE-OPENING RESTAURANTS & CAFÉS
GUIDELINES FOR RE-OPENING
Restaurants
& Cafés
First Issued June 2020
GUIDELINES FOR RE-OPENING RESTAURANTS & CAFÉS
Note:
This is a living document which means as Government restrictions and Public Health guidelines evolve, this
document will also evolve to reflect new Government advice and changes to protocols when they emerge. All
sectoral guidelines have been developed in line with the Government’s Roadmap for Reopening Society and
Business and the Return to Work Safely Protocol, based on the latest health guidance available from the
Department of Health and the HSE. The links to latest guidelines will be included throughout the document.
Disclaimer
The information contained within these operational re-opening guidelines can change from time to time, it must
not by itself be relied upon in determining obligations or other decisions. Users of this document must
independently verify any information on which they wish to rely. It is expected that all business owners and
management will have familiarised themselves with the Return to Work Safely Protocol prior to re-opening and
implemented all relevant requirements.
Fáilte Ireland, their servants or agents, do not assume legal or other liability for any inaccuracy, mistake,
misstatement, or any other error of whatsoever nature contained herein. Fáilte Ireland hereby formally disclaim
liability in respect of such aforesaid matters.
The information accessible in this document has been compiled from many sources that are not controlled by
Fáilte Ireland. While all reasonable care has been taken in the compilation and publication of the contents of this
document, Fáilte Ireland makes no representations or warranties, whether express or implied, as to the accuracy
or suitability of the information or materials contained in this document. Due to the evolving nature of the COVID-
19 pandemic this document will be subject to change.
Access to and use of the information herein is entirely at the risk of the user. Fáilte Ireland shall not be liable,
directly, or indirectly, to the user or any other third party for any damage resulting from the use of the information
contained or implied in this document.
Fáilte Ireland has endeavoured to attribute copyright or other intellectual rights to the rightful owners where such
course has been appropriate. Where any attribution has been missed or overlooked Fáilte Ireland, on being
informed, will correct this omission. By proceeding to use this Fáilte Ireland document you are accepting this
disclaimer.
Revision History:
Version Date Changes Changes from previous version
1.1 09/06/2020 Document Published.
1.2 10/06/2020 Section 10.
2.1 19/06/2020 Additions from HPSC COVID-19: Guidance for Food Service Businesses v0.3 15.06.2020 and
reordering of content.
2.2 23/06/2020 Appendix updated and clarification on inclusion of service personnel in NPHET guidance.
2.3 06/07/2020 Updates to Appendix 1 of COVID-19: Guidance for Food Service Businesses (HPSC) V1.1.
2.4 24/07/2020 Clarification for contact tracing requirements and pre-booking time limited slots and information on
government travel advice.
2.5 24/08/2020 Updated in line with Government Public Health advice.
2.6 02/09/2020 Addition of Regulation S.I. No. 326 of 2020.
2.7 18/09/2020 Updated in line with Resilience and Recovery 2020-2021: Plan for Living with COVID-19
2.8 22/09/2020 Further clarification on Organised Indoor & Outdoor gatherings.
2.9 25/09/2020 Update of Resilience and Recovery 2020-2021: Plan for Living with COVID-19 – clarification on
restrictions for county Donegal.
3.0 06/10/2020 Update of Resilience and Recovery 2020-2021: Plan for Living with COVID-19
4.0 22/10/2020 Update of Resilience and Recovery 2020-2021: Plan for Living with COVID-19 for Level 5.
2 BACK TO CONTENTS PAGE
GUIDELINES FOR RE-OPENING RESTAURANTS & CAFÉS
Resilience and Recovery 2020-2021
Plan for Living with COVID-19
The Government launched the ‘Resilience and Recovery 2020-2021: Plan for Living with COVID-19 to
manage the pandemic for the coming 6-9 months. A numbered framework of levels has been
implemented in order to manage the pandemic in the medium-term.
Each numbered level will provide clarity on what restrictive measures are appropriate around the
country, based on the pattern and progress of COVID-19 in a particular area at a particular time. These
Levels are applied to each county, or the entire country, based on its current COVID-19 situation.
The levels outlined in the plan are subject to prevailing Public Health advice. Further measures for each
level may be implemented in line with Government advice for certain regions and counties.
To view the latest information on COVID-19 in Ireland click HERE
Ireland is moving to Level 5
The Government announced that the entire country will move to Level 5 at midnight on Wednesday 21
October 2020. These restrictions will remain in place for a period of 6 weeks.
Protective Measures
Throughout all levels within the plan, Tourism & Hospitality businesses must ensure that ongoing
protective measures are in place. The following protective measures are outlined in further detail
throughout these Re-Opening Guidelines.
• Maximum Capacity
• Physical Distancing Protocols
• One-Way Traffic Systems
• Contact Tracing
• Table Service
• Face Coverings
• COVID-19 Signage
• Cleaning & Disinfection Protocols
• Noise Control Measures
GUIDELINES FOR RE-OPENING RESTAURANTS & CAFÉS
Resilience and Recovery 2020-2021
Plan for Living with COVID-19
IRELAND MOVES TO LEVEL 5
Social & Family Gatherings
No social or family gatherings should take place.
Social Gatherings However, it is possible to meet with 1 other household in an outdoor setting which is not a home or
garden, such as a park, including for exercise.
Up to 25 guests can attend a wedding ceremony and reception, whether indoors or outdoors.
Weddings
Further details for Weddings can be found here.
Hotels and Accommodation
Hotels & Accommodation May remain open but only to support provision of essential services
Gyms, Swimming Pools and
Closed
Leisure Centres
Transport & Travel
Public transport will operate at 25% capacity for the purposes of allowing those providing essential
services to get to work.
Transport Face coverings are mandatory.
Walk or cycle where possible.
School transport is unaffected
STAY AT HOME. Exercise within
Social & 5km
Family of home.
Gatherings
Domestic Travel There will be a penalty for movement outside of 5km of your home, with exceptions.
Pubs, Wet Pubs*, Cafés & Restaurants (including Hotels Restaurants and Bars)
Pubs, Wet Pubs*, Cafés,
Take-away or delivery only.
Restaurants (including hotel * DUBLIN – WET PUBS REMAIN CLOSED.
restaurants and bars)
Maximum Table Capacity No Indoor or Outdoor Service permitted. Take away or delivery only
Formal & Informal Events Not permitted on these premises.
Closing Time Closing Time of 11:30pm
Nightclubs, Discos & Casinos Closed
Attractions & Activities (Museums, galleries and other cultural attractions)
Attractions All venues closed.
Activities Closed.
Outdoor Parks & Play Areas Open with protective measures in place.
These are Controlled Environments with a named event organiser, owner or manager.
For example: business, training events, conferences, events in theatres and cinemas or other arts events (excluding sport).
Organised Indoor Gatherings No organised indoor gatherings should take place.
Organised Outdoor Gatherings No organised outdoor gatherings should take place.
Non-Social Meetings, Training
Only permitted to take place when considered an essential service.
and Educational programmes
GUIDELINES FOR RE-OPENING RESTAURANTS & CAFÉS
Table of Contents
1. Introduction: Meeting & Overcoming Equipment Shared by Employees 17
the COVID-19 Challenge 8 Water Disinfection 17
Control of Waterborne Hazards 17
2. Business Response/Action Plan 9
Monitoring & Supporting 9 9. Front of House 18
Policies & Processes 10 Cleaning & Disinfection Protocol 18
Communication 10 Physical Distancing Protocol 18
Training 10 Bookings 19
Cleaning & Frequency 10 COVID-19 Contact Tracing 19
Staffing Resources 11 Bar/Waiting Area 19
Table Service 19
3. Employee & Customer Health 11 Order Taking 20
Face Coverings 11 Service of Meal 20
Physical Distancing 11 Self-Service Carvery/Buffet 20
Employee Physical Distancing 12 Glassware 20
Providing Hand Sanitisers 12 Service Stations 20
Information Signage 12 Ice Machines 21
Employee & Guest Health Concerns 12 Payment Facilities 21
Isolation Area 12 Guest Considerations 21
Customer & Service Elevators 21
4. Employee Responsibilities 13 Toilet Facilities 21
Hand Hygiene 13 Air Conditioning/Ventilation 21
COVID-19 Training 13
Personal Protective Equipment (PPE) 13 10. Kitchen 22
Employee Welfare Facilities & Timekeeping 14 Cleaning & Disinfection Protocol 22
Reception Desk 14 Physical Distancing Protocol 22
Kitchen & Food Handling Personnel 22
5. Physical Distancing 14 Wash-Up 22
Queuing 14
Restaurants 14 11. Back of House 23
Self-Service/Buffet Style 15 Cleaning & Disinfection Protocol 23
Back of House 15 Physical Distancing Protocol 23
Bars, Function Rooms & External Smoking Areas 15 Employee Toilet Facilities 23
Timekeeping Facilities 15 Cellars, Cold Rooms & Store Rooms 23
6. Locations for Distribution of PPE 16 12. Reception Desk & Offices 24
Front Office 16 Cleaning & Disinfection Protocol 24
Back Office 16 Physical Distancing Protocol 24
7. Employee Uniforms 16 13. Suppliers of Goods & Services 25
Cleaning & Disinfection Protocol 16 Deliveries 25
Physical Distancing Protocol 16 Dealing with Drivers 25
Entering the Restaurant 25
8. Cleaning Products & Protocols 16 Accepting Deliveries 25
Public Spaces & Communal Areas 16
Laundry 17 Appendix 1 26
Back of House & Staff Areas 17 Controlled and Uncontrolled Environments 26
NOTE: These guidelines are designed to
support the operations of of food service
businesses which include, but are not
limited to, restaurants, cafés and any other
food service operation.GUIDELINES FOR RE-OPENING RESTAURANTS & CAFÉS
1. Introduction: Meeting & Overcoming
the COVID-19 Challenge
COVID-19 is an unprecedented challenge for the ▪ Focusing on best practice in food & beverage service
tourism sector. Tourism businesses must follow HACCP**, service and
physical distancing to promote the health of employees
Before re-opening, restaurants will need to review how they and guests.
work and employ new practices and procedures to ensure
everyone stays safe. As a result, Fáilte Ireland has developed ▪ Food and beverage service businesses as ‘controlled’
operational guidelines in line with the Health Service environments
Executive (HSE), Health Protection Surveillance Centre (HPSC) Public and private venues or workplaces are considered
and the Food Safety Authority of Ireland (FSAI) and the Food controlled environments. This includes food and
Safety Authority of Ireland (FSAI). consumption businesses such as restaurants and cafés.
As part of this, Fáilte Ireland has created this set of specific Uncontrolled environments are settings where people
guidelines. You can be reassured that these have open access to the premises and generally don’t
recommendations are underpinned by advice made available know each other and are unlikely to be in close contact
from the HSA, HSE, HPSC, FSAI, World Health Organisation with each other for an extended period of time. Examples
(WHO) and other relevant bodies. include supermarkets, retail stores, shopping malls and
takeaway-only food outlets.
Businesses must follow the Return to Work Safely Protocol.
The National Protocol has been developed under the aegis of Additional details on controlled and uncontrolled
the Safety Health and Welfare Act 2005. The Health and environments can be found in Appendix 1.
Safety Authority (HSA) is the compliance body and has full
powers as set out in this legislation designated in relation to
▪ Food Safety and COVID-19 Safety
the implementation of the National Protocol. Non-compliance There are no reports of transmission of COVID-19 via food.
The main mode of transmission is from person to person.
can result in the closure of a business.
Food business operators must continue to apply their food
Businesses and services where intoxicating liquor is sold or safety management systems, based on the principles of
HACCP. There is a requirement in legislation to have a
supplied for consumption on the premises must keep a
Food Safety Management System in place based on the
record of the time and date of arrival at the premises of a
group/sole customer and the name and telephone number of principles of HACCP. ISO 340:2007 is one of the available
approaches to achieve this. A Health and Safety statement
the lead person in a group/sole customer for COVID-19
was already required, and is still a requirement. The
contact tracing. This information must be kept for a minimum
of 28 days. COVID-19 Response is a requirement of the Return to
Work Safely Protocol.
The guidelines were developed based on the following
considerations: In addition, food and beverage business operators will be
required to introduce COVID-19 safety management
▪ Restructuring operations
systems in the form of enhanced hygiene, cleaning and
disinfection, employee training and health checks, as well
Tourism businesses of all types need to adapt their
as physical distancing. This is to protect against the
operations, review employee practices and consider the
transmission of the virus to or between employees,
design of their business to ensure physical distancing and
the prevention of the spread of COVID-19. customers and other people who enter their premises.
Any COVID-19 precautions must not compromise food
▪ Putting dedicated resources in place
safety.
Tourism businesses must ensure that they have dedicated
For advice and information on food safety during COVID-
personnel to implement and operate a robust system that
19 and for food businesses re-opening, the Food Safety
prevents the spread of COVID-19. Equally importantly,
businesses need to put processes in place that can deal Authority of Ireland (FSAI) website is a useful resource
which is regularly updated See HERE for more information.
with individual and multiple cases of the disease that may
occur.
▪ Adapting and enhancing hygiene practices
Tourism businesses must adapt and implement enhanced
procedures in general cleaning, storage and cleaning of
equipment. In particular, they must introduce and
implement touchless solutions where possible.
*Current physicaldistancing guidance is in line with Public Health advice. This document will evolve to reflect new Public Health advice and changes to protocols as and when they emerge.
**References to HACCP in this guidance is for the purposes of food safety and not the prevention of COVID-19.
6 BACK TO CONTENTS PAGEGUIDELINES FOR RE-OPENING RESTAURANTS & CAFÉS
The physical distancing measures outlined in these This is a document that will evolve in line with the roadmap,
guidelines are based on the HPSC COVID-19: Guidance for taking into account any changes to the restrictions or
Food Service Businesses. Physical distancing of 2 metres* physical distancing.
should be maintained. However if this is not possible, this
can be reduced to 1 metre* in controlled environments if While we have attempted to cover all relevant issues, you
must bear in mind that this is a non-exhaustive document
the risk mitigation requirements outlined in Appendix 1 have
and it may not cover all situations you may encounter. As
been met.
circumstances change, any procedures you implement must
As far as reasonably possible, a distance of 2 metres* and a be monitored to ensure they remain up-to-date and in line
minimum of 1 metre* should be maintained between with international best practice guidance and the
employees. Where 2 metres* is not possible all other Government’s Public Health advice.
measures to protect employees should be in place.
For further information on travel advice for international
These guidelines have been created in line with the visitors view the Government’s COVID-19 Travel Advice
Government’s Roadmap for Reopening Society and Business. HERE.
2. Business Response/Action Plan
Creating an Action Plan will help to clarify what is required to overcome the threat of COVID-19 and give your
employees and guests confidence that they are safe.
In developing one, the first step that the restaurant’s Experience will also tell you how appropriate and effective
management must take is to familiarise themselves with the the original plan is.
latest guidelines from the following sources:
For further information on the development of your Action
▪ Health and Safety Authority (HSA) Plan see HERE.
▪ Health Services Executive (HSE)
Monitoring & Supporting
▪ Health Protection Surveillance Centre (HPSC)
▪ Irish Government Departments
A COVID-19 Response Team/Coordinator must be appointed
to ensure new procedures are adhered to. Adherence to this
▪ Food Safety Authority of Ireland (FSAI) protocol will only be achieved if employers and workers have
a shared responsibility to implement the measures
▪ World Health Organisation (WHO). contained in this protocol in their place of work. A
collaborative approach to the implementation of the
Information from these sources will help to shape your plan
protocol is essential to achieve success and maximum buy
of action. You must also:
in.
▪ Complete a risk assessment to identify what operational
changes you need to make in your business. Each workplace should appoint at least one lead worker
representative charged with ensuring that COVID-19
▪ Review all standard operating procedures (SOPs) to measures are strictly adhered to in their workplace. The
define and note what you are changing. person(s) undertaking the role must receive the necessary
▪ Create a communication plan to inform employees and training and have a structured framework to follow within
the organisation to be effective in preventing the spread of
visitors of what you are changing, what you need them to
do and how you expect everyone to act and behave. the virus. Employers should have regular and meaningful
engagement with their worker representative, workers
▪ Visit the HSA website for templates, checklists and and/or their recognised Trade Union or other representative
advice on the Return to Work Safely Protocols. Please see (including health and safety committee where it exists)
HERE for more information. about the measures being put in place to address the
occupational exposure to COVID-19 in the workplace.
A number of activities will require review e.g. workflows, Employers should provide COVID-19 induction training for all
operations, etc. For advice on reopening, visit the FSAI workers on their return.
website.
Please see HERE for more information. The number of worker representatives for COVID-19
appointed should, ideally, be proportionate to the number
The plan must reassure employees and customers that of workers in the workplace and this person(s) should be
safeguarding their health and safety is of the utmost clearly identifiable in the workplace. Employers and worker
importance. It will also assist in ensuring that your representatives will work together to ensure that all the
operations continue to run in an appropriate manner. actions in this protocol are fully adhered to in order to
ensure the suppression of COVID-19 in the workplace.
You must review the plan regularly and amend it as new
regulations, guidelines and procedures come into force.
*Current physical distancing guidance is in line with Public Health advice. This document will evolve to reflect new Public Health advice and changes to protocols as and when they emerge.
7 BACK TO CONTENTS PAGEGUIDELINES FOR RE-OPENING RESTAURANTS & CAFÉS
Section E of the National Protocol sets out the steps for Make sure an up-to-date list of the contact information of all
employers and workers to reduce the risk of exposure to employees, including emergency telephone numbers, is
COVID-19. always readily available across all departments in the
restaurant.
These provisions include:
Regularly review all COVID-19 related signage and notices
▪ Consulting with the workplace representatives in the throughout the premises to ensure they display the latest
development of a COVID-19 response plan. Government recommendations. Signs must be placed in
prominent and relevant positions, be legible and, where
▪ Developing/Amending policies and procedures for appropriate, be offered in multiple languages.
prompt identification and isolation of workers who may
have symptoms of COVID-19.
▪ Developing, consulting, communicating and Training
implementing workplace changes or policies. Specific
reference is made to agreeing with workers any The management must inform all employees of the
temporary restructuring of work patterns that may be measures being adopted to manage the threat of COVID-19.
required to implement the COVID-19 prevention Use the most appropriate training channels to do this and
measures in the workplace. There is also provision for the ensure all employees remain at home and seek medical
lead worker representative to be involved in attention if they have key symptoms such as a high
communicating the health advice around COVID-19 in the temperature, coughing or shortness of breath.
workplace.
There is an obligation on employers to ensure that
A link for the HSA Templates and Checklists can be found employees are aware that they must not attend work if they
HERE. have symptoms. This is essential to ensure that the virus
does not spread.
You must organise information briefings that cover all the
Policies & Processes basic protective measures against COVID-19 and the signs
and symptoms of the disease. For specific procedures,
Restaurant owners and managers need to review all business training will be required and this must be tailored to your
policies and standard operating procedures across each business. However, in general you must consider training
department to reflect operational changes. In particular, this employees in relation to:
means: ▪ Hand and respiratory hygiene and physical distancing
measures.
▪ Defining and documenting a clear plan of action in the
event of a suspected case of COVID-19 among guests ▪ Correct use of PPE.
and/or employees. ▪ Cleaning regimes (incorporating front and back office
areas
▪ Defining and documenting the correct use of Personal if relevant).
Protective Equipment (PPE) where required. This must be
in line with the Government’s Public Health advice. ▪ Employee health and what to do if feeling unwell.
▪ Developing a policy for the care of employee uniforms.
▪ Unwell guests/dealing with suspected cases/
liaising with authorities.
▪ Reviewing and updating cancellation and refund policies Cleaning & Frequency
in line with the restaurant’s requirements.
▪ Developing and updating policy relating to the standards
▪ Ensure contact/touch surfaces such as table tops, work
equipment, door handles and handrails are visibly clean
of behaviour expected from employees and customers to at all times and are cleaned and disinfected at least twice
prevent the spread of COVID-19. Strict management
daily.
controls must be in place to ensure compliance with
Public Health advice at all times. ▪ Implement modified cleaning intervals for rooms and
work areas. This applies especially for washroom facilities
and communal spaces. Cleaning must be performed at
least twice per day and if facilities are visibly dirty.
Communication
Cleaning of work areas must be conducted at regular
You must share the Action Plan with all employees prior to intervals. Further information on cleaning in non-healthcare
them returning to work. If it’s updated at any time, ensure
settings is available from the ECDC HERE and from the
everyone knows what has changed.
Government website HERE.
Giving guidelines to employees on how they must
communicate the Action Plan to guests will ensure everyone
gives the same message and there is no inconsistency.
*Current physical distancing guidance is in line with Public Health advice. This document will evolve to reflect new Public Health advice and changes to protocols as and when they emerge.
8 BACK TO CONTENTS PAGEGUIDELINES FOR RE-OPENING RESTAURANTS & CAFÉS
Staffing Resources You will also need to plan for the impact of employee
absences; this may involve reallocating employees from non-
Property owners/management should review rotas in line essential tasks. Where appropriate, cross-training employees
with The National Protocol E, subsection 3 which provides will help maintain employee levels within your property.
that full consultation on these matters is required to ensure Employees who have not had close contact with a confirmed
sufficient employees are available to maintain physical case should continue taking the usual precautions and
distancing while completing the tasks to the required attend work as usual.
standards. Employee scheduling must ensure more time is
allocated for cleaning and encourage employees to work As far as reasonably possible, a distance of 2 metres* and a
alone if possible. minimum of 1 metre* should be maintained between
employees. Where 2 metres* is not possible all other
To achieve this, you should: measures to protect employees should be in place. You must
apply the Return to Work Safely Protocol. For more
▪ Implement phased shifts. information, see HERE.
▪ Schedule small teams.
▪ Keep the same team combinations where possible to
limit employee interaction. This will assist should contact
tracing be required.
3. Employee & Customer Health
The health and safety of employees and guests is the number one priority for restaurant owners and managers. The
following steps will help ensure everyone remains fit and well:
Face Coverings Physical Distancing
It is recommended that face coverings should be worn by Physical distancing guidelines (following Government’s
employees in customer facing roles where no other Public Health advice) must be incorporated into the Action
protective measures are in place e.g. protective screens and Plan for each department within a restaurant. Specific areas
where physical distancing of 2 metres is not possible. must also comply with mandatory capacity limits.
It is recommended that face coverings should also be worn Following updated Government Public Health measures,
by customers when arriving to and leaving their table. businesses must ensure that they implement the required
measures, subject to the level of their specific region, in
As part of your business risk assessment, you should relation to maximum capacity at a table. These measures are
determine the requirement for face coverings in all applicable to pre-bookings and walk-in customers.
individual business activities. Ensure that customers are
clearly informed of your policy in advance of arriving at your Customers must be advised to stand 2 metres* away from
property. Notices should be placed in prominent areas to other groups of people who are not from the same
signify the requirement to wear face coverings. household while queuing, using elevators, stairs or moving
around the restaurant.
The Return to Work Safely Protocol states:
In a controlled environment, such as pubs, bars, gastropubs,
restaurants and cafés, physical distancing of at least 2
Make face masks available to the worker in line with Public metres* is required, unless the requirements outlined in
Health advice. If masks are worn, they must be clean and Appendix 1 have been met, in which case a minimum of 1
they must not be shared or handled by other colleagues. metre* is sufficient.
Employers and employees must keep up to date with the
latest Government Public Health advice issued in regard to Careful consideration needs to be given when using
face coverings. communal areas. Ensure there are systems in place to
prevent intermingling in these areas (e.g. entrances, exits
For guidance on the safe use of face coverings please see and toilet facilities). See Appendix 1.
HERE.
Restaurant tables, seating and couches in public areas and
other physical layouts must be arranged to ensure
appropriate distancing is adhered to.
*Current physical distancing guidance is in line with Public Health advice. This document will evolve to reflect new Public Health advice and changes to protocols as and when they emerge.
9 BACK TO CONTENTS PAGEGUIDELINES FOR RE-OPENING RESTAURANTS & CAFÉS
Employee Physical Distancing Providing Hand Sanitisers
Where possible, on arrival and departure from work, Hand sanitiser dispensers (touchless whenever possible)
employees should be able to enter and exit through must be placed at all restaurant entrances, at employee
separate doors. entrances and at specific points within the public areas of
the restaurant. Following updated Government advice for
As far as reasonably possible, a distance of 2 metres* and a businesses serving food, consider providing hand sanitiser on
minimum of 1 metre* should be maintained between each table.
employees. Where 2 metres* is not possible all other
measures to protect employees should be in place. Where All hand sanitisers must have a minimum alcohol content
the food services environment makes it difficult to physically of 60%.
distance, employers need to consider what measures to put
in place to protect employees.
Minimise any direct employee contact and provide hand Information Signage
washing facilities, and other hand hygiene aids such as hand
sanitisers, wipes, etc. Ensure these are readily accessible so You must display appropriate COVID-19 signage relating to
employees can perform hand hygiene as soon as a task is hand and respiratory hygiene and physical distancing
complete. measures throughout the restaurant. Where feasible,
television screens and monitors can communicate these
Measures to control noise levels effectively.
According to the WHO, transmission of COVID-19 can occur
through direct, indirect, or close contact with infected
people through infected secretions such as saliva and Employee & Guest Health Concerns
respiratory secretions or droplets, which are expelled when
an infected person coughs, sneezes, talks, etc. When they return to work, employees must be trained on
what to do if they or a guest becomes unwell. All employers
In adherence with WHO evidence, recent Public Health and employees must follow the Return to Work Safely
Protocol.
advice states that there must be a restriction on noise levels
within restuarants to prevent transmission of COVID-19. Please see HERE for more information
High noise levels within a premises can impact conversation If management is alerted to a suspected case of COVID-19 at
negatively and encourage customers to raise their voice to the restaurant, a clinician from a local medical centre should
communicate thus encouraging possible transmission of the be contacted. The clinician will advise on the next steps.
virus. Further information is available on the HSE website.
Straining to hear others due to high volumes can cause Note: Your restaurant needs to have the telephone numbers
people to move closer to each other and not adhere to social of the health authorities, medical centres plus public and
distancing. To avoid this, businesses must put in place a plan private hospitals readily available in case a guest or
and take appropriate measures to control noise levels, to employee falls ill.
ensure volumes do not rise to a level where people are
required to take such measures to hear others.
Isolation Area
Signage relating to these COVID-19 preventative measures
must be displayed in visible locations to inform customers. If possible, identify an area / room on the premises where
any customer or employee showing possible COVID-19
Intervention will be required by management in a situation symptoms can be isolated from other people. From there,
where customers do not follow this advice. Restaurant the individual can travel home to seek medical attention
owners and management should be aware that permitting elsewhere. It is essential to clean and disinfect this isolation
increased noise levels within their premises is an area thoroughly after it has been used.
unnecessary risk as it forces customers into close proximity
and encourages raised voices. Restaurant owners and
management are responsible for keeping noise at an
appropriate level to help prevent the spread of COVID-19.
*Current physical distancing guidance is in line with Public Health advice. This document will evolve to reflect new Public Health advice and changes to protocols as and when they emerge.
10 BACK TO CONTENTS PAGEGUIDELINES FOR RE-OPENING RESTAURANTS & CAFÉS
4. Employee Responsibilities
For the purpose of this document, employees refers to food workers and non-food workers. Food workers include food
handlers, kitchen staff, waiting staff and people who directly touch open food as part of their work. It also includes
employees who may touch food contact surfaces or other surfaces in rooms where open food is handled. The term can
therefore also apply to managers, cleaners, maintenance contractors, delivery workers, etc.
The effective delivery of the restaurant’s Action Plan depends on how management and employees act. Paying attention
to the following issues is especially important:
Hand Hygiene Personal Protective Equipment (PPE)
Correct hygiene and frequent handwashing with soap is vital Personal protective equipment (PPE), can be effective in
to help combat the spread of COVID-19. Food and beverage reducing the spread of viruses and disease within the food
businesses need to ensure that adequate sanitary facilities industry, but only if used properly. If required by their roles,
are provided and that employees thoroughly and frequently appropriate PPE must be worn by employees. Each section
wash their hands. of the restaurant must be assessed to decide what is
needed. Training on how to properly use, apply and dispose
This involves hand washing with soap and water, for a of all PPE is mandatory.
minimum of 20 seconds or the use of hand sanitiser (if hands
are visibly clean), as required and frequently. As part of the business risk assessment consideration needs
to be given to the level of PPE required for various tasks,
Hands must also be washed as often as necessary and (e.g. power hosing which can cause an aerosol effect).
always:
▪ Before starting work Handwashing is a greater protective barrier to infection than
wearing disposable gloves. Correct hand hygiene is
▪ Before handling cooked or ready-to-eat food extremely important, whether using gloves or not. However
▪ Before eating the following must be applied when using disposable gloves:
▪ After handling or preparing raw food ▪ Gloves may be used by food workers for food handling,
▪ After handling waste according to usual food safety guidance, but they must
ensure that the gloves are changed frequently and that
▪ After cleaning duties including sweeping/mopping etc. hands are washed before putting gloves on, between
▪ After using the toilet glove changes and when gloves are removed.
▪ After blowing nose, sneezing or coughing ▪ Gloves must be changed after carrying out non-food
▪ After eating, drinking or smoking related activities such as opening / closing doors by hand,
▪ After handling money emptying bins, handling money, etc.
▪ At the end of a shift ▪ Food workers should be aware that wearing gloves can
allow bacteria to build up on the surface of the hands, so
This list is not exhaustive. hand hygiene is extremely important when gloves are
removed to avoid subsequent contamination of food.
Please see HERE for more information from FSAI.
▪ It is acceptable to prepare and handle food with bare
For additional COVID-19 hand hygiene measures, hands hands provided proper hand washing procedures are in
must be washed before putting on or after removing PPE. place. Hand sanitisers can be used as an additional
Please see HERE for more information from the HSE. measure but should not replace handwashing.
COVID-19 Training
All employees must receive training on COVID-19 safety and
disinfection protocols. More comprehensive training must
be given to teams in frequent guest contact including Front
of House, Operations and Security.
*Current physical distancing guidance is in line with Public Health advice. This document will evolve to reflect new Public Health advice and changes to protocols as and when they emerge.
11 BACK TO CONTENTS PAGEGUIDELINES FOR RE-OPENING RESTAURANTS & CAFÉS
Employee Welfare Facilities & Timekeeping Reception Desk
All employers and employees must follow the Return to The reception desk must always have a medical kit available
Work Safely Protocol. Please see HERE for more information. that includes:
It’s also essential to display signage relating to hand and
▪ Germicidal disinfectant/wipes for surface cleaning,
tissues.
respiratory hygiene as well as physical distancing
prominently at Back of House. ▪ Face/eye masks. Note that disposable face coverings can
only be used once.
Employee welfare facilities (such as employee areas and
locker rooms) need to be re-organised to suit physical ▪ Gloves (disposable).
distancing measures and be frequently cleaned and ▪ Protective apron (disposable).
disinfected. Staggered start times and break times can also
be very helpful and you must review the use of clocking-in ▪ Biohazard disposable waste bag.
machines.
Staff meetings should be held online if possible. If physical
meetings need to take place, physical distancing measures
must be taken.
Please see HERE for more information.
5. Physical Distancing
Physical distancing is very important to help slow the spread of COVID-19. This is achieved by minimising contact between
potentially infected individuals and healthy individuals. In a controlled environment, such as pubs, bars, gastropubs,
restaurants and cafés, physical distancing of at least 2 metres* is required between tables, unless the requirements
outlined in Appendix 1 have been met, in which case a minimum of 1 metre* is sufficient.
The restaurant owner or management needs to meet Public Health advice on maintaining current physical distancing
guidance between people at all times.
Capacity Management Use floor markings inside the premises to facilitate
compliance with the physical distancing advice of 2 metres*,
The capacity of your business must be reviewed prior to re- particularly in the most crowded areas. Use vertical signage
opening and at all times when your business is operational. to direct customers to facilitate movement within the
Overall capacity will depend on the size of the floor space premises while maintaining 2 metre* distance.
within the premises where customers will be seated.
Seating layout and table plans need to be reviewed to Restaurants
ensure the recommended physical distancing and other
protective measures can be strictly adhered to. Physical distancing of 2 metres* should be maintained
between tables. However, if this is not possible, this can be
The employee and customer flow of the business must be reduced to 1 metre* in controlled environments if the other
carefully managed, particularly at entrances, exits and other risk mitigation requirements outlined in Appendix 1 have
areas where customers might potentially congregate but are been met.
not permitted to do so. If all risk mitigation requirements have been met, and
physical distancing is reduced to 1 metre*, pre-booked time
Following updated Government Public Health measures, limited slots must be in place for customers, which are a
businesses must ensure that they implement the required maximum of 105 minutes duration plus 15 minutes to allow
measures, subject to the level of their specific region, in for adequate cleaning.
relation to capacity management.
Queuing
Any area where guests or employees queue must be clearly
marked for appropriate recommended physical distancing.
This includes tills, stairs, elevator lobbies, public areas, drop
off areas, etc.
*Current physical distancing guidance is in line with Public Health advice. This document will evolve to reflect new Public Health advice and changes to protocols as and when they emerge.
12 BACK TO CONTENTS PAGEGUIDELINES FOR RE-OPENING RESTAURANTS & CAFÉS
Pre-booking and time limited slots of 105 minutes duration ▪ Organise employees into working groups or teams to
are not a requirement if physical distancing of 2 metres* is facilitate reduced interaction between groups.
strictly maintained.
Physical barriers such as sneeze guards / plexiglass and
Following updated Government Public Health measures, partitions can be useful, particularly in areas where it is
businesses must ensure that they implement the required difficult for individuals to remain apart, for example in
measures, subject to the level of their specific region, in kitchens and at cash registers, host stands or food pickup
relation to maximum capacity at a table. These measures are areas. These physical barriers need to be regularly cleaned
applicable to pre-bookings and walk-in customers. and disinfected.
Businesses should ensure that they implement the required
measures, subject to the level of their specific region, in
relation to formal or informal events within their premises. Bars, Function Rooms & External
Restaurants and bars need to reduce seating capacities to
Smoking Areas
meet the current physical distancing guidance outlined by In these areas, the capacity must be reviewed and the
HPSC between each seated group of customers.
amount of seating reduced to ensure the recommended
It is the responsibility of supervisors and managers to ensure physical distancing measures are adhered to.
that customers do not congregate in groups. Customers
should be seated at a table except when using the toilet, Following updated Government Public Health measures,
paying, and departing. businesses must ensure that they implement the required
measures, subject to the level of their specific region, in
relation to the capacity of the smoking area.
Self-Service/Buffet Style
Management must use the Government’s Public Health
This style of service must only be provided where physical
advice to calculate the maximum number of people allowed
distancing and other Public Health advice can be followed.
to enter these areas at any one time.
Physical distancing guidance must be followed while
queuing. See Queuing section above to ensure appropriate
risk mitigation measures are in place. Customer access to Timekeeping Facilities
carvery / buffet / open food display should be staggered and
a one-way system introduced. If queuing takes place at the clocking-in machine, ensure
that physical distancing guidance between employees is
maintained. See Queuing section above to ensure
Back of House appropriate risk mitigation measures are in place. If you use
clocking-in machines, a strenuous cleaning and disinfection
Physical distancing protocols that follow Government’s regime must be put in place.
Public Health Advice must be observed in the staff room,
shared office spaces, employee locker rooms, retail store
rooms, delivery areas, stock rooms, IT areas, bar support
areas such as cold/keg rooms, kitchens and other areas
where employees gather and work.
As far as reasonably possible, a distance of 2 metres* and a
minimum of 1 metre* should be maintained between
employees. Where 2 metres* is not possible all other
measures to protect employees should be in place.
Where the food service environment makes it difficult to
physically distance, employers need to consider what
measures to put in place to protect employees.
Examples of practical measures to adhere to physical
distancing guidance in the food services environment are to:
▪ Stagger workstations on either side of service area so
that food workers are not facing one another
▪ Provide PPE if required, such as face masks, disposable
gloves and clean aprons / uniforms. The use of PPE would
be routine in high-risk areas of food premises that
produce ready-to eat and cooked foods. When
employees are dressed in PPE it is possible to reduce
distance between workers
▪ Limit the number of employees in a food preparation
area at any one time
*Current physical distancing guidance is in line with Public Health advice. This document will evolve to reflect new Public Health advice and changes to protocols as and when they emerge.
13 BACK TO CONTENTS PAGEGUIDELINES FOR RE-OPENING RESTAURANTS & CAFÉS
6. Locations for Distribution of PPE
If required, PPE should be distributed at the following locations:
Front Office Note: Hand sanitiser must be provided in all entry and exit
points of the public areas including reception. Hand
▪ All entrances and exits. sanitiser must only be used on visibly clean hands. If hands
▪ Reception area. are visibly dirty, they must be washed. Following updated
Government advice for businesses serving food, consider
providing hand sanitiser on each table for customer use.
Back Office
▪ Employee entrances.
▪ Specific department offices.
▪ Food preparation areas
▪ Store rooms and cellars
7. Employee Uniforms
Cleaning & Disinfection Protocol Physical Distancing Protocol
The policy on the care of uniforms must be updated to If a locker or changing room is provided, mark the floors to
ensure every employee is clear on the standards of indicate available and unavailable spaces that must be used
appearance and dress expected whilst at work. when changing into work attire/PPE. It may be necessary to
roster access times to these rooms so physical distancing
takes place.
8. Cleaning Products & Protocols
Cleaning products and protocols must be suitable and manufacturer approved for use against viruses, bacteria and similar
risks.
It’s important to follow manufacturer instructions with Public Spaces & Communal Areas
regard to dilution, application and duration of use.
Restaurants must review cleaning procedures within all The frequency of cleaning and disinfecting must be increased
departments and update these if any cleaning products are in all public spaces to at least twice daily. Particular attention
changed. must be paid to frequently touched surfaces which must be
visibly clean at all times. These include counters, door
It’s also important to work with suppliers, vendors and handles, public bathrooms, stair handrails, dining surfaces
distribution partners to ensure an uninterrupted supply of and seating areas.
cleaning supplies.
* Current physical distancing guidance is in line with Public Health advice. This document will evolve to reflect new Public Health advice and changes to protocols as and when they emerge.
** Government Public Health Advice on gatherings on 19-6-2020 advised that service personnel should be included in the capacity limits on gatherings on 19-6-2020 advised that service personnel should be
included in the capacity limits.
14 BACK TO CONTENTS PAGEGUIDELINES FOR RE-OPENING RESTAURANTS & CAFÉS
Laundry Control of Waterborne Hazards
All linen must be washed at a high temperature and in It is critical that restaurants review the guidance on ‘Control
accordance with the Government’s Public Health advice. of Legionella Bacteria During and After the COVID-19
Dirty linen must be bagged immediately to eliminate excess Pandemic’ and review their own systems in line with this.
contact while it’s transported to the restaurant’s laundry
facility. This guidance highlights the requirement to continue
managing Legionella control to avoid the potential for
Click HERE for more information. Legionnaires’ disease.
The following is a non-exhaustive list relevant to the tourism
sector of potential sources of aerosols which may contain
Back of House & Staff Areas Legionella bacteria: wet cooling systems (for example,
cooling towers and evaporative condensers); spa pools;
Back of House areas must be cleaned and disinfected as showers, taps and toilets; machine cooling systems; spray
regularly as required but at least twice a day. Particular booth water curtains; humidifiers in food cabinets;
attention must be paid to employee areas including the ornamental fountains and water features; dust suppression
canteen, employee entrances, employee toilet facilities, systems; horticultural misting systems; lawn sprinklers;
uniform control rooms, loading areas, offices, kitchens and clinical humidifiers; sprinklers and hose reels; and power
employee relations service desks. hoses.
Legionnaires’ disease can be fatal and hospitalisation is
generally required to treat symptoms. With the health
Equipment Shared by Employees service currently dealing with a Public Health emergency, it
is vital that employers take appropriate action to maintain
▪ Clean and disinfect shared equipment and tools before, and operate their water systems especially wet cooling
during and after each shift or anytime the equipment is systems, so far as reasonably practicable.
transferred to another employee.
Please see HERE for more information.
▪ This includes items such as phones, computers and other
communication devices, keys, payment terminals, kitchen For further advice please visit HERE.
implements, tools, safety buttons, cleaning equipment,
time clocks and all other direct contact items used.
▪ Shared food and beverage equipment in Back of House
areas (e.g. kettle, microwave, etc.) need to be cleaned
and disinfected after each use.
Water Disinfection
Maintain the concentration of disinfectant in water for
consumption within the limits recommended according to
international norms and standards. Preferably this should
be at the upper limits of the range.
* Current physical distancing guidance is in line with Public Health advice. This document will evolve to reflect new Public Health advice and changes to protocols as and when they emerge.
15 BACK TO CONTENTS PAGEGUIDELINES FOR RE-OPENING RESTAURANTS & CAFÉS
9. Front of House
The restaurant owner or management must follow the Governments Public Health advice throughout Front of House. To
achieve this, the following steps should be taken:
Where possible, customers should be able to enter and exit ▪ Ensure regular checks are carried out to ensure the
through separate doors. Minimise the number of access proper functioning of soap and hand sanitiser dispensers,
points for arriving and departing guests. Doors should be disposable tissue dispensers, and other similar devices
propped open if fire regulations allow. throughout the restaurant. Repair or replace any
defective units.
Hand sanitiser (touchless where possible) must be readily at
each access point. Consider providing hand sanitiser on each
table. Signage must encourage all customers to use this Capacity Management
when they enter and leave.
The capacity of your business must be reviewed prior to re-
Any area where customers queue must be clearly marked for opening and at all times when your business is operational.
appropriate physical distancing. Use floor markings inside Overall capacity will depend on the size of the floor space
the premises to facilitate compliance with the physical
within the premises where customers will be seated. For
distancing advice of 2 metres*, particularly in the most
crowded areas. Use vertical signage to direct customers to further guidance on Capacity Management click HERE.
facilitate movement within the premises while maintaining 2
metre* distance. This includes elevators, the entrance to bar
and lounge areas, at entrances to toilets, function rooms, Physical Distancing Protocol
smoking areas, etc.
▪ Physical distancing of 2 metres* should be maintained
When a group arrives and needs to queue, only one member between tables. However, if this is not possible, this can
should do so. The others must adhere to physical distancing be reduced to 1 metre* in controlled environments if the
until the group can be seated. other risk mitigation requirements outlined in Appendix 1
have been met.
Ensure procedures compliant with the Government’s Public
Health advice are in place for the Meet, Greet and Seat ▪ If all risk mitigation requirements have been met, and
process. For example, a friendly verbal greeting should physical distancing is reduced to 1 metre*, pre-booked
replace a physical greeting. time limited slots must be in place for customers, which
are a maximum of 105 minutes duration plus 15 minutes
to allow for adequate cleaning.
Cleaning & Disinfection Protocol ▪ Pre-booking and time limited slots of 105 minutes
The frequency of cleaning and disinfecting must be increased duration are not a requirement if physical distancing of 2
to at least twice daily and all areas must be visibly clean at all metres* is strictly maintained
times.
▪ In a controlled environment physical distancing of at least
▪ Greeting podiums at the entrance (plus all associated 1 metre* should be maintained between people seated
at tables. Physical distancing is required between
equipment) must be cleaned and disinfected regularly.
individuals who are not from the same household. It is
▪ Service stations, service trollies, beverage stations, not required between members of the same household.
counter tops, handrails and trays must be cleaned and
disinfected regularly. ▪ Peak-period queuing procedures must be implemented if
customers cant be seated immediately.
▪ Dining tables, bar tops, stools and chairs must be cleaned
▪ Consider an online reservation option for customers, as
and disinfected regularly.
not only will this communicate new procedures and
▪ Storage containers must be cleaned and disinfected practices, but it will also limit the requirement for
before and after each use. queuing.
▪ Food preparation stations to be cleaned and disinfected
regularly.
▪ Bill tip trays, pens and all other reusable guest contact
items must be cleaned and disinfected after each use.
▪ Follow in-house standard operating procedures regarding
food preparation and service. These must adhere to
HACCP standards.
* Current physical distancing guidance is in line with Public Health advice. This document will evolve to reflect new Public Health advice and changes to protocols as and when they emerge.
16 BACK TO CONTENTS PAGEGUIDELINES FOR RE-OPENING RESTAURANTS & CAFÉS
Bookings Bar/Waiting Area
Encourage bookings rather than walk-ins and allocate Divide the bar into areas/zones and allocate a zone to each
specific times people will spend in the restaurant. Doing so employee. Minimise and control the movement between
will assist physical distancing, contact tracing and maximise these areas. As far as reasonably possible, a distance of 2
revenue. metres* and a minimum of 1 metre* should be maintained
between employees. Where 2 metres* is not possible all
Following updated Government Public Health measures, other measures to protect employees should be in place.
businesses must ensure that they implement the required
measures, subject to the level of their specific region, in All employees must wash their hands frequently and as
relation to maximum capacity at a table. These measures are
applicable to pre-bookings and walk-in customers. required. The following must also be cleaned and disinfected
more frequently:
Businesses should ensure that they implement the required - Beer taps, handles and optics
measures, subject to the level of their specific region, in
relation to formal or informal events within their premises. - Drip trays and washable bar mats
- Glass mats
If the risk mitigation requirements for a controlled - Handheld measures
environment, as outlined in HPSC COVID-19: Guidance for
- Cocktail equipment
Food Businesses, have been met the distance between
tables can be reduced to 1 metre*. In this case pre-booked - Ice buckets, scoops and tongs
time limited slots should be in place for customers, which - Fruit preparation equipment
are a maximum of 105 minutes duration plus 15 minutes to - Storage containers, etc.
allow for cleaning.
Straws should be individually wrapped. Embellishment or
Pre-booking and time limited slots of 105 minutes duration decoration of glasses (e.g. cocktail umbrellas) should be
are not a requirement if physical distancing of 2 metres* is minimised.
strictly maintained. See Appendix 1.
Where fruit garnishes are required, good hand hygiene
practices must be in place while preparing the fruit. Keep
garnishes refrigerated and in a covered container until
COVID-19 Contact Tracing required and serve using tongs/scoop. Each scoop must have
its own covered receptacle.
Businesses and services where intoxicating liquor is sold or
supplied for consumption on the premises must keep a In advance of re-opening, the cleaning of beer lines must be
record of the time and date of arrival at the premises of a arranged as a notice period may be required by breweries or
group/sole customer and the name and telephone number suppliers.
of the lead person in a group/sole customer for Covid-19
contact tracing.
Details must be securely retained for 28 days. Table Service
The name and contact details of one person in each party There must be adequate spacing between customers at each
must be recorded for both walk-ins and pre-bookings. table in accordance with Government physical distancing
guidelines and HPSC COVID-19: Guidance for Food Service
Businesses.
Customer facing personnel allocated to serve individual
tables must adhere to physical distancing where possible.
Attention must be paid to hand and respiratory hygiene
during order taking and table service.
It is recommended that face coverings should be worn by
staff in customer facing roles where no other protective
measures are in place e.g. protective screens and where
physical distancing of 2 metres* is not possible.
Before serving a table and after clearing a table, all
employees must wash their hands for a minimum of 20
seconds or use sanitiser if hands are visibly clean.
* Current physical distancing guidance is in line with Public Health advice. This document will evolve to reflect new Public Health advice and changes to protocols as and when they emerge.
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