COVID 19: LAGOS ISSUES GUIDELINES FOR OPERATORS OF RESTAURANTS, EATERIES
As the COVID-19 pandemic continues to hit the tourism sector with its attendant effects on the operators, the Lagos State Government has issued fresh guidelines on the operations of Restaurants and Eateries.
These new set of guidelines, according to the Special Adviser to the Governor on Tourism, Arts and Culture, Mr. Solomon Bonu, are designed to provide basic summary of recommended practices that can be used to mitigate exposure to Coronavirus and return to full operations safely.
He reiterated that the directive of Governor Babajide Sanwo-Olu on the operation of Eateries and Restaurants between 9a.m and 7p.m daily due to Ramadan subsists, stressing that their operations are restricted to take-away packs and orders only.
Bonu asserted that the State Government understands the challenges confronting the sector at this crucial period but has decided to make restaurants and Eateries operate under very strict conditions for safety, cleanliness and overall quality services to their customers, assuring that there will be close monitoring by the Ministry of Tourism, Arts and Culture.
He said that the Ministry has set up a Task Force to monitor, arrest and prosecute erring facilities for non-compliance, saying that comprehensive guidelines will be issued and made available to the operators.
While maintaining that hotels, bars and clubs remain shut until the State Government decides otherwise, Bonu revealed that as part of the new guidelines, employees of Restaurants and Eateries are now required to wear face coverings and gloves at all times, adding that such coverings must be cleaned or replaced daily.
The Special Adviser also pointed out that temperature checks must be conducted on all employees and customers, being one of the critical means of identifying sick and suspected cases of the COVID-19, warning that any operator who failed to adhere to the directive will be sanctioned.
Highlighting the sanitation procedures expected at these facilities, the Special Adviser called for adherence to all written safety, sanitisation and physical distancing protocols (specific to COVID-19) on the business premises as it affects their customers, workers and the operating environment, calling on employers to provide hand-washing equipment or sanitisers at customer entrances and in communal spaces.
Speaking on Social Distancing and Occupancy Restrictions, Bonu said the Staff of these facilities should limit the number of customers in the Restaurants and Eateries to those that can adequately stand six feet apart, insisting that the waiting area must be marked so that social distancing standards are observed.
On other operational guidelines, the Special Adviser said businesses owners must “post a sign at their entrance stating that individuals who have fever, cough, or any sign of sickness should not enter. They should also post a description of their sanitation and social distancing measures, implement staggered shifts for all workers, and whenever possible, restaurant staff should not perform multiple roles”.