KUALA LUMPUR: All food and beverage outlets can now open for dine-ins but several strict conditions have been set by the authorities under the Conditional Movement Control Order (CMCO) beginning May 4.
Based on an the infographic provided by the National Security Council (NSC), the standard operating procedures (SOP) for the food sector involve all premises situated in a building, roadside stalls and farmer's market.
This includes wholesale markets, mobile food trucks, grocery stores and hawker stores aside from restaurants.
Below is the information and protocols that must be adhered to:
1. Restaurant, food court, hawker centre, covered food stall and kiosk
- Operating hour is from 5am to 12am; customers allowed from 7am to 10pm; workers capacity is 100 per cent
- To record employees' body temperature upon arrival
- To educate employees on personal hygiene at the premise
- To arrange tables with two metres distances between one another to ensure social distancing
- To state clearly the number of customers the premise receives each day by taking their full names, identification cards number, phone numbers and their body temperature
- To make the usage of alcohol-based hand sanitisers compulsory or to provide an area for hand wash
- To encourage the usage of biodegradable tableware
- To use washing liquids that contain sodium hypochlorite
2. Food truck, mobile hawker, temporary roadside hawker
- Operating hour is from 5am to 12am; customers allowed from 7am to 10pm; workers capacity is 100 per cent
- To record employees' body temperature upon arrival
- To ensure one-meter distance between customers when making purchases
- To make the usage of alcohol-based hand sanitisers compulsory
- To encourage the usage of biodegradable tableware
- To use washing liquids that contain sodium hypochlorite
- To limit the number of customers at a time
3. Covered public market, wholesale market (Kuala Lumpur only)
- Operating hour is from 5am to 7pm; customers allowed from 6am to 6pm; workers capacity is 100 per cent
- To record employees' body temperature upon arrival
- To ensure one-metre distance between customers when making purchases
- To make the usage of alcohol-based hand sanitisers compulsory or to provide an area for hand wash
- To use washing liquids that contain sodium hypochlorite
- Health screening for all local and foreign workers who have working permits (wholesale market)
- To disinfect the building on a daily basis
- To limit the number of customers at a time
- Operational hours may change (eg: Kuala Lumpur Wholesale Market is operational 24 hours a day)
4. Controlled fresh market
- Operating hour is from 6am to 12noon; customers allowed from 7am to 11am; workers capacity is 100 per cent
- To record employees' body temperature upon arrival
- The distance between tables and stalls are two metres
- To ensure one-metre distance between customers when making purchases
- To make the usage of alcohol-based hand sanitisers compulsory
- To use washing liquids that contain sodium hypochlorite
- To educate employees on personal hygiene at the premise
- Hawkers shall take turns (eg: Set 1 is Tuesday-Thursday-Saturday and Set 2 is Wednesday-Thursday-Sunday)
- To do disinfection process after each operation
5. Mini market, convenient store and sundry
- Operating hour is from 7am to 9pm; customers allowed from 8am to 8pm; workers capacity is 100 per cent
- To record employees' body temperature upon arrival
- Premise to state the exact number of customers allowed at a time
- To use floor tape marking as guides for customers when queueing at payment counters to ensure one-metre distance
- To make the usage of alcohol-based hand sanitisers compulsory
- To do frequent cleaning by using cleaning liquids that contains sodium hypochlorite
- To encourage cashless transactions
- All employees must wear face masks when working