GlitterBug-Gel

GlitterBug Gel out of stock until October :(

If you would like to order Gel, please call us. We will ship the order as soon as stock arrives. Orders will ship in the order they are received. Apologies for the inconvenience. We have plenty of stock of Potion and Powder.

1300 30 33 34

HAND HYGIENE TRAINING

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checklist

The Ultimate COVID-19 Cafe Checklist

Cafes and restaurants need to take extra care to ensure staff and customers are protected from COVID-19. We have compiled a dozen different checklists into the Ultimate COVID-19 Cafe Checklist to help ensure you are doing everything possible to stop the spread of COVID-19.

Management

Roles

  • Elect a COVID-19 manager to oversee all safety
  • Place a COVID-19 trained representative on each shift

Daily checks

  • Screen employees at the start of each shift
    • Ask if experiencing COVID-19 symptoms
    • If possible, check their temperature with a contactless thermometer
    • Ask if any of the staff’s family members are sick
    • Ask if any worker who has returned from leave or travel has completed their required self-isolation period
    • Hold a daily meeting to keep staff up to date on COVID-19 issues
    • Notify staff if any menu items have changed due to ingredients being substituted, especially ones containing allergens
    • Ensure staff have a means to raise concerns
    • Plan for absence of sick staff

Disaster recovery

  • Design a comprehensive hazard prevention plan if a COVID-19 case is suspected in the workplace
    • Immediate notification to the relevant government department
    • Notification to staff
    • Notification to customers if required
    • Closure and cleaning of premises if required
    • Notification to suppliers if required
    • Storage or disposal of stock and Potentially Hazardous Foods (PHF) during closure. Preferably keep a log of fridge and freezer temperatures with an electronic temperature logger

Download a printable version

Staff

Education

  • Ensure all staff are trained in:
    • Correct handwashing techniques and hand sanitiser use with a quality training product such as GlitterBug
    • COVID-19 laws and guidelines, including social distancing
  • Schedule regular training sessions with staff for hand washing, hand sanitising , social distancing measures and cleaning

Staff to staff protection

  • Streamline shifts to try and keep the same staff together
  • Allocate tools and equipment per person or small group
  • Minimise contact between home delivery staff and other staff

Staff to customer protection

  • Minimise direct contact with food
  • Use tongs and other standard food handling practices
  • No writing on coffee lids

Download a printable version

Customers

Customer to staff protection

  • Remove or minimise direct contact with customers
  • Dedicated staff member handling cash and interacting with customers
  • Consider a Perspex barrier over the counter

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Signage

  • COVID-19 warnings and guidelines displayed around the premises
  • Social distancing signs in premises
  • Floor markings indicating physical distancing
  • Signage on pick up points

Reopening After Closure

  • Check all use-by dates
  • Ensure all Potentially Hazardous Foods were stored below 5°C. Potentially invest in an electronic temperature logger.
  • Intensive clean of all areas

Download a printable version

Cleaning

  • Clean all highly touched surfaces at least hourly and more often for high traffic items
  • Additional cleaning of doors, handrails, etc
  • Additional cleaning of toilets including doors, taps, hand driers
  • Ensure easy access to rubbish bins for customers (especially in food courts)
  • Provide appropriate gloves for cleaning

Hand hygiene

  • Set strict rules staff for when to wash their hands including when starting or returning to work, before and after handling food, after handling cash, after cleaning.
  • Avoid the use of gloves as a substitute for hand washing. If gloves are worn, they must be changed as often as hand washing would have occurred
  • Make sanitiser available for customers as they enter the premises
  • Sufficient stock of soap and sanitisers for staff
  • Sufficient stock of soap and sanitisers for customers
  • Correct choice of sanitiser (≥ 70% alcohol)
  • Hand sanitiser is NOT used as soap at a sink
  • Sufficient stock of disposable towels
  • Sufficient stock of Personal Protective Equipment (PPE) for staff members
  • Contactless hand dryers in bathrooms
  • Consider contactless taps and soap dispensers

Download a printable version

Food display

  • Food behind a barrier
  • Remove all self-serve options
  • All food is handled by staff using tongs where possible
  • Correct hand washing procedures if food is to be handled by staff directly

Home delivery

  • Ensure delivery staff thoroughly wash their hands each time they enter the premises
  • Minimise contact with customers
  • Prepayment or credit card payment. Avoid contact with cash.
  • Hand sanitiser in vehicles to be used after each delivery

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Layout

  • Open doors and windows to increase air circulation
  • Ensure customers can enter and leave the premises without touching a door handle
  • Layout to allow for physical distancing between customers and staff
    • Customers can comply with social distancing requirements
    • Queues do not mix with walking areas
    • Customers can easily order and move away from the counter
  • Ensure social distancing in bathrooms, possibly by restricting to a single person at a time.
  • Create a pickup point for customer orders
  • Remove or clearly block off unavailable tables and seats

Suppliers

Deliveries

  • o Require suppliers to ensure their delivery staff are healthy and do not have a temperature
  • o Allocate an appropriate drop-off point for deliveries
  • o Enforce physical distancing measures when deliveries are made

Changes

  • Confirm with suppliers that stock is readily available
  • When sourcing stock from alternative suppliers or changing brands:
    • Ensure that ingredients are checked for potential allergens
    • Ensure an MSDS is available for all chemicals, especially cleaning products
    • Train staff in the correct storage, use and disposal of new products

Young children

  • Thoroughly clean and disinfect highchairs
  • Toys and play areas are either removed or cleaned very regularly
  • Only have items that can be disinfected

Download a printable version