DTI recommends reopening of dine-in services in GCQ areas

The Department of Trade and Industry (DTI) said Friday it will be recommending to the Inter-Agency Task Force on Emerging Infectious Diseases (IATF) the gradual reopening of food establishments’ dine-in services on general community quarantine (GCQ) areas provided they comply with strict health protocols.

During the virtual hearing of the House committee on Trade, DTI Undersecretary Ruth Castelo said a review has been conducted by the National Task Force against COVID-19, the Trade department, and local industry leaders on how health protocols will be applied in a dine-in setup.

She said they found out that protocols are “satisfactory, reasonable, and doable, by any size of business in the industry —whether it is fast food or quick service restaurant, casual or fine dining restaurant.”

Castelo said the DTI-issued protocols as well as the recommendation for reopening of dine-in stores will be presented for approval of the IATF.

“Only those who can comply with DTI-issued protocols can resume operations,” she said.

For his part, Trade Secretary Ramon Lopez clarified that the DTI will not be implementing an accreditation process before a dine-in establishment can reopen.

“We don’t want to go into accreditation. ‘Yung bago ka mag-open kailangan accredited ka, we see that as another form of bureaucratic layer na baka maging cause pa for harassment,” Lopez said.

“What we will do is as soon as we have the agreed protocols, we will farm it out immediately to the industry for them to prepare and comply. We will allow them to open subject post-operation or during operations audits. ‘Pag may insufficiency that’s the time we will call their attention,” he said.

Likewise, Castelo said all operations are subject to post-audit from the Department of Labor and Employment, DTI, Department of Tourism, LGU health officer, and other deputized organizations.

“We can do random inspections as we normally do...,” she said.

The DTI recommended the following protocols:

Entrance
    The following information shall be posted at the entrance and other conspicuous areas:

•         Enforcement of a no mask, no entry policy
•         Social distancing protocols of the establishment
•         Regular sanitation schedule and procedures (a 10-minute interval for sanitation in between customers dining-in is required
•         Availability of alternative methods of ordering and picking-up of orders (e.g., online, via text)
•         Client-personnel interaction protocols
•         Enforcement measures for clients who refuse to comply with the protocols in a manner consistent with the law
•     Floor mat or foot bath with disinfectant
•     Mandatory use of thermal scanner
•     Alcohol that can be easily sprayed on the hands of customers dining in
•     A health checklist given to customers which includes spaces for name and contact details in case of contact-tracing becomes necessary
•     Wearing of face mask and observance of social distancing at all times

Workplace - equipment

•     Properly-sanitized tables and chairs (after each customer’s use)
•     Distancing of tables and chairs at least one meter apart on all sides
•     Visible floor markings for guidance of clients in queuing
•     Proper ventilation in the establishment
•     Sanitizing equipment and tools that are visible to, and can be accessed by customers
•     Pieces of furniture that are made of porous materials are covered in plastic for ease of sanitation

Workplace - personnel

•     No personnel with COVID-19 symptoms, or with exposure to COVID-19 patients shall be allowed to work
•     No wearing of pieces of jewelry
•     Observance of proper personal hygiene
•     Strict observance of social distancing measures in all parts of the establishment including counter, kitchen, and back areas
•     Frequent handwashing/sanitizing
•     Mandatory wearing of personal protective equipment such as mask, face shield, gloves, hair caps
•     Mandatory wearing of closed shoes
•     Observance of proper disposal of disposable equipment, utensils, and plates
•     Observance and enforcement of client-personnel interaction protocols
•     Mandatory declaration of health and whereabouts prior to every duty in case contact tracing becomes necessary

Workplace - stations

•     Self service/customer refill station is highly discouraged
•     Provision of designated area for take away/ pick up
•     Provision of separate handwashing sink/basin for kitchen staff

Exit

•     No physical contact during payment as personnel are provided with small tray for accepting cash, and establishments are encouraged to offer alternative modes of payment such as credit card, non-cash digital payment if applicable
•     Regular sanitation of high-contact areas and surfaces (e.g., pens used for filling out forms, door handles, common tables, chairs, etc.)

Castelo said there are an estimated 6,700 fine and casual dine-in restaurants, 4,500 fast food restaurants, 1,500 cafes, and 3,800 food kiosks in the country.

“Restaurant dine-in operations will serve as a baseline for issuance of new health protocols for other high-risk industries,” she said.—AOL, GMA News