WITH the relaxation of the MCO, there must be some new norms observed when dining/buying food from a restaurant. These ideas may seem very obsessive or compulsive, however, if we are to beat this virus, we need to ensure that we are game with the methods to avoid its spread.

Generally:

* When queuing in restaurants either for seating/food selection/bill paying, one must observe strict social distancing, for example following taped markings on the floor will suffice. 

* All workers attending to customers (food or attendants) must wear gloves and masks. Customers should wear masks before entering.

* Hand sanitisers must be made available to customers upon arrival – just a worker providing a dash of it to the customer from the bottle will suffice. The worker should also check customers’ temperature upon arrival.

* Customers that are unwell are strictly advised not to shop. If they live alone, they can always call and order or order via an app. If that is not possible, the customer is advised to come in, order and wait in their vehicles/designated area. If they present to the restaurant unwell, they will only be allowed to pack their food. 

* No sharing of food and drinks among customers. Drinks served should be in different coloured glasses/cups/straws so that each customer will be able to recognise their own drinks/avoid mixing. 

* As much as possible, try paying/accepting e-wallet payments as there is no handling of monies (potential fomites). This includes all forms of monetary collection – food, parking etc. We must do away with punch-in (key-in) parking coupon systems (via machines) and use e-wallet systems/scratch coupons/payment card scanning (contactless). 

* Toilets must be equipped with hand sanitisers – toilet attendants must provide a dash of hand sanitiser upon entry and exiting toilets. Toilets to be cleaned regularly and not just once a day. This includes disinfecting common contact, areas like doorknobs, taps, faucets etc. 

* There must be a special bin to discard used/spoilt/unwanted protective equipment, like masks and gloves, in restaurants and toilets.  

For dining in:

* As far as possible, plate to general utensil contact must be avoided at all times. Some of the ways to counter this is to provide a transfer bowl for everyone to scoop the food in and transfer it to their plate. After each dish, there must be a change of bowls. This will require high cooperation and consideration of the customers. If not possible, do not buy shared dishes. For fluid material (soups, desserts), the waiter can serve each individual.

* Do not share food utensils. Don’t use the same spoon to scoop food from the main serving plate or to serve others. All eating utensils must come with a small hot water bowl to soak the utensils individually.

* Hand sanitisers must be available on the table and each customer given a dash of it by the waiter before and after each dish. 

* Seating between each individual must be spaced. A cramped 10 to a table should not be an option. 

* Limit the number of tables in each restaurant so that overcrowding can be curbed. 

* All tables, chairs, baby chairs must be sanitised with disinfectant after each usage (best done before and after usage). Floors of the restaurant must be cleaned at least 2-3 times a day with disinfectant. 

For takeaways/economy rice-style shops:

* For food packing, all forms of spoon sharing for scooping curries/dishes must not be allowed. Each customer is to be given gloves to handle these items as they receive their packet of rice. Once food selection is done, they must discard the gloves (into appropriate bins), wash and sanitise their hands before eating.

* Fast-food outlets where food comes in bulk – i.e. many pieces of chicken in one packing – there should be spatulas given by the outlets so that customers can use it when they are serving members at home/place of event. Again, the question of using one’s hands to eat and then scooping an additional helping will be an issue.  Best to opt for utensils or wash and sanitise hands before opting to add food. 

These steps seem a little out there, but we need to comply with them to ensure that we win this battle. – May 1, 2020.

* Dr Arvinder-Singh HS is a medical officer pursuing a PhD in community health.

* This is the opinion of the writer or publication and does not necessarily represent the views of The Malaysian Insight. Article may be edited for brevity and clarity.