FOOD AND BEVERAGE

SECTION 6
The purpose of this section is to provide guideline to management for the arrival of staff at staff entrance and guests into our properties.
FOOD AND BEVERAGE
BANQUETING
  • All conference venues to remain closed
  • Meeting Rooms: Removal of notepad Er pen, coasters and individual bottles of water from table set up. Leave on credenza and use ensure glasses are protected with Sani caps
  • Placement of chairs to confirm with social distancing

BARS

  • Bars to remain closed
  • Bar Stools – ensure bar stools are placed 2 metre apart from each other and place markers on the floor
  • Ice Machines: Increase hygiene standards at ice machines; decontaminate handles from scoops and en-sure that there is a scoop

BUFFET

  • Buffet CLOSED service: For health and hygiene purposes, we recommend closing all buffet services when number of guest in house is low. . Items to be offered via a la carte menu or pre packaged “grab & go” servings where possible
  • Items may continue to be offered for guest self service if they are individually packaged. (Select service hotels)
  • Semi Buffet (cold buffet with hot a la carte) – Serve hot food plated from kitchen and reduce cold buffet station items as per in-house guest segment needs
  • Cereal, yoghurts, preserves, condiments: Switch to individual serving portion
  • Buffet Breakfast: Hot food, made to order from the kitchen, close live cooking station in front of the guest
  • Reduce full breakfast buffet offerings as per guest segments staying in-house. Display buffet offerings in smaller portions/smaller container set-ups with more frequent refills as needed
  • Hot Buffet: chaffing dishes to be on display for customers to see. Food to be dished on to the plate by the Chef as per customer request. Eggs can be prepared to order. Live cooking station to be screened with a clear glass screen
BUFFET SERVICE RESTAURANT
  • Buffet Service: Switch to a la carte menu based on expected customer numbers
  • Hot Buffet: chaffing dishes to be on display for customers to see. Food to be dished on to the plate by the Chef as per customer request. Eggs can be prepared to order. Live cooking station to be screened with a clear glass screen
  • Before and after every credit card transaction, wipe the card machine with Sanitiser wipes
  • Menus: Consider removing menus and replacing with a menu board
  • Hostess to record each guest entering the restaurant for tracking & trace purposes (as required by Disaster Act regulations)
  • Queue of guests entering the restaurant to be 1 metre apart from each other
  • Remove tablecloths from all tables where possible as source of possible cross contamination
  • All cutlery to be presented wrapped in serviette fold TRIPLE POCKET as per picture prepared on the side plate. This to be kept on a side station as mese en place until guest sits down and then to be presented per diner
  • Serviette – preferable to use disposable serviette
  • Table top to be clear with only salt & pepper and centre piece decoration; all cutlery and glasses laid on table in front of the guest
  • Restaurant tables to be spaced 2 metre apart from each other – remove excess tables to storage
  • All condiment stands to be wiped with a Sanitiser wipe before each serving period and every 15 minutes during service
  • All salt & pepper on the table to be wiped with Sanitiser wipes before and after each serving period and as required during serving periods or alternatively individual salt and pepper sachets to be provided per person.
  • Butter presentation: Switch to individual sealed portion butters
  • Restaurant Harvest Table: All food to be individually wrapped and single portion
  • Wipe menus with Sanitiser wipes when they are taken from a guest
  • Hostess to control number of guest entering the restaurant to ensure hotel people in the restaurant (including staff) are no more than 50 at any one time
  • Restaurant buffet queue – place markers on the floor 2 meters apart from each other to ensure guests maintain social distance
  • Specialty restaurants: Reduce opening hours and/or meal periods for non-essential FErB outlets, e.g. specialty restaurants. Close poolside bar
  • Each hotel to only operate one restaurant unless demand dictates that social spacing requirements necessitate opening a second restaurant (be cognizant of costs of opening additional outlets)

DELI KITCHEN

  • Grab & Go or Self Service cold food items that are individually wrapped and packaged can be offered
  • Set work stations in the kitchen at least 1 meter apart, 2 meter apart where possible from each other. Reduce menu to achieve this
  • Food menus: Reduce menu items on offer for Breakfast / Lunch / Dinner. This is to achieve social distancing in the kitchen
MINI BARS IN GUEST ROOM
  • Mini Bar in bedroom – must be turned on but not stocked. Must be cleaned on guest departure with disinfectant
ROOM SERVICE
  • All Salt & pepper on the tray to be wiped with Sanitiser wipes before and after each serving period and as required during serving periods
  • Butter presentation: Switch to individual sealed portion butters
  • Close restaurants, bars, rooms service where possible
  • If required to operate; food to be prepared using disposable packaging, cutlery, crockery. All food to be covered in cling wrap or foil. Tray delivered outside of the bedroom by waiter and placed on table outside the door. Waiter knock on the door and stand back 2 meters

LAUNDRY

SECTION 7 – ON PREMISE LAUNDRY
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The purpose of this section is to provide the process when a hotel has an onsite Premise laundry. The area where PPE is to be used must be demarcated. It is important that only persons with PPE are permitted into the soiled linen area. This area is a restricted zone.

  1. TRAINING FOR ON PREMISE LAUNDRY
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  • All staff working in the laundry must be trained on COVID 19 – Refer to section for all training requirements
  • On job Training, must be conducted by the General Manager, Food and Beverage Manager or Executive f-busekeeper using the training guide and flowchart for on premise laundry – Refer to Annexure K – Flowchart On Premise Laundry.
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  • Training registers must be signed – Refer to Annexures D – Attendance registers
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  • All signed training registers are to be scanned and sent to Training/ HR departments, the originals must be kept in the hotel COVID 19 file

2. PROCESSING OF LINEN AND TOWELS FOR ON PREMISE LAUNDRY

  • All Before entering the laundry, the laundry attendant is to ensure that their hands are washed using the hand wash technique as per the training manual – Refer to Poster 1 – Effective Handwashing. The laundry attendant is then to sanitise their hands using the hand sanitised technique as per the training manual
  • The laundry attendant is mix a cap of bleach with water and place this liquid into a trigger spray bottle
  • The laundry attendant is to spray the bleach and water mixture onto a blue cloth and wipe down all surfaces. It is important that the washing machine doors inside, outside and the door handle is sanitised. The ironer is to be sanitised avoiding the belts. The tumble dryer is to be sanitised
  • The soiled linen trolley must be washed with soap and water and then sanitised
  • The laundry attendant must now dress in the PPE provided:

o Gloves
o Mask
o Boiler suit
o Shoe coverings

  • The soiled linen received from the rooms in plastic bags is to be opened one bag at a time and sorted into toweling and linen. Do not open all bags at once but only enough to fill the washing machines
  • The soiled linen is then placed in the washing machine and washed at the correct setting and temperature. There are to be no short cuts and the laundry attendant must be made aware to use the correct setting and not by pass any wash process
  • Whilst the linen is being washed the soiled linen bins are to be washed and sanitised. Bins used for soiled linen may NOT be used for clean linen
  • Whilst the washing process is taking place the linen attendant is to wipe down all surfaces, wash the floor with a disinfectant, they are to wash and sanitise hands
  • When the wash process is finished, the linen attendant must remove the PPE and place the gloves, mask and shoe covering in a bio-hazard box and the overall into a laundry bag for washing
  • Laundry attendant is to wash hands and sanitise
  • Only once all PPE removed may the laundry attendant open the washing machine and proceed to place the clean linen into clean and sanitised laundry bins to be transferred to the tumble dryer or ironer
  • It is suggested that linen changes are not all on the same day to avoid back log in the laundry and example is below

o 1st floor Monday
o 2nd floor Tuesday
o 3rd floor Wednesday

  • The washing machine area is a PPE ZONE all other areas are non-PPE ZONES and under no circumstances may the linen attendant enter a non-PPE with contaminated PPE

o It is suggested that the floor is painted or marked with tape to identity PPE zone. If PPE is worn into the clean linen area cross contamination is very possible

  • Clean linen and towels is then placed in the clean linen store
  • After all washing, ironing and folding is complete the laundry is to be sanitised working from the far section of the laundry to the exit door. A bucket of disinfectant and bleach is to be placed at the door to sanitise the mop
    and cloths at the end of the shift
EXAMPLE OF A PPE AND NON PPE ZONE
FEDHASA – ON PREMISE LAUNDRY – COVID-19

LAUNDRY

SECTION 8 – OFF PREMISE LAUNDRY
The purpose of this section is to provide the process that should be followed by an off premise laundry. All laundries must comply with SANS10146.
3. TRAINING FOR OFF PREMISE LAUNDRY
  • All staff working in the laundry must be trained on COVID 19 – Refer to section for all training requirements
  • On job Training, must be conducted by the Factory Manager on laundry processes in terms of SANS10146
  • Training registers must be signed – Refer to Annexures – Attendance registers
  • All signed training registers are to be kept on file
4. PROCESSING HOSPITALITY LINEN
  • All Off-Premise Laundry are to guarantee to industry partners that they are compliant in terms of SANS10146 by way of a letter to various partners on request.
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