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The Hygiene Lab

HealthPost Circuit Breaker Dine-in. Are Singapore F&Bs adequately prepared for phase 2?

Post Circuit Breaker Dine-in. Are Singapore F&Bs adequately prepared for phase 2?

Now, that the Circuit Breaker restrictions are lifted to phase 1, and restaurants are taking steps to re-open in phase 2, many of us are thinking of returning to our social lives by heading to our local cafe or favourite restaurants amid the restrictions. How safe are we?

Singapore’s F&B is one of the hardest-hit industry during the COVID-19 Circuit Breaker period in 2020.
Dining-in has led to several clusters worldwide.

The social nature of dining out could increase the risk. The longer people linger in a contaminated area, the more virus particles they would likely inhale. Eating is also one activity that cannot be accomplished while wearing a mask. Virus-laden droplets can be expelled into the air through breathing and talking, not just through coughs and sneezes. A restaurant’s air-conditioners can blow the virus particles around the dining room and infect the people (source: Business Insider)

This blacklight experiment shows how easily a virus-like Coronavirus can spread in restaurants.

Japanese public broadcaster NHK conducted and filmed a test to show how easily and quickly viruses like COVID-19 can spread in public. Invisible fluorescent paint was applied to the hand of one person. 10 participants then served themselves at a makeshift buffet and ate for 30 minutes. Afterwards, a black light revealed how far and wide the paint had travelled.

Watch how viruses spread in restaurants easily.

What should restaurants be doing to keep us safe?
  • Tables need to be spaced at 1.5m distances. This allows patrons to be outside others’ breathing zones and also takes into account the potential effect of air conditioning.
  • Air conditioning systems boost air flow. Droplets may travel a little further than 1.5 metres. This spacing will also reduce the number of people in the venue at the same time.
  • Tables and chairs need to be sanitized, using an effective disinfectant.
  • Cutlery and tableware cannot be left ready on the table. They must be stored to prevent contamination in the kitchen and brought to the patron with their meal. Afterward, they need to be cleaned and sanitized as usual.
  • Disposable cutlery should never be left out for self-service; it should only be provided with food or on request.
  • All frequently touched surfaces must be regularly sanitized – including door handles, refrigerator and freezer doors, taps, light switches, hand rails, PIN pads and touch screens.
  • Staff must maintain safe distances from patrons at all times and must never be allowed to work if they have respiratory symptoms or are suspected to have had contact with a COVID-19 positive person.

Restaurants are advised to use Umonium®38 product range – perfect for full restaurant disinfecting

Kitchen Usage: For central collective kitchens, processing and storage facilities of meat, fish or vegetables for the cleaning and disinfection of fridges, tables, buffet counters, conveyors, cutting machines and various equipment.

  • Kills all germs present including Salmonella, Listeria, BK, MRSA, Pseudomonas, Norovirus and Rotavirus, coronavirus with a single spray.
  • Non-toxic, no dangerous vapours, PH 7, non-corrosive
  • Certified brand approved by Singapore’s Ministry of Health (MOH) and Health Science Authority (HSA)
  • European standards: EN 1040 : 2006, EN 1275 : 2005, EN 1276 : 2010, EN 1650 : 2008, EN 14348 : 2005, EN 14476 : 2013, EN 13697 : 2001, EN 14563 : 2009, EN 13610 : 2002
  • Complies with biocide regulation 528/2012
  • Quality and traceability guaranteed by ISO 9001 : 2005
  • Suitable for HACCP processes

Dining Hall: Low and high surfaces, tables, chairs, counters and sanitary surfaces, aeration systems (filters and duct), highly touched areas ( NETS buttons, door handles), toilets bowls, sinks

  • Kills all germs present including Salmonella, Listeria, BK, MRSA, Pseudomonas, Norovirus and Rotavirus, Coronavirus with a single spray.
  • Non-toxic, no dangerous vapours, PH 7, non-corrosive
  • Certified brand approved by Singapore’s Ministry of Health (MOH) and Health Science Authority (HSA)
  • European standards: EN 1040 : 2006, EN 1275 : 2005, EN 1276 : 2010, EN 1650 : 2008, EN 14348 : 2005, EN 14476 : 2013, EN 13697 : 2001, EN 14563 : 2009
  • Complies with biocide regulation 528/2012
  • Quality and traceability guaranteed by ISO 9001 : 2005
  • Contact time of 1 min

Dining Hall & Toilets: Purifies, disinfects and cleans the air, eliminates odours in a single spray and helps to reduce the risk of airborne contamination up to 20sqm per spray

  • Purifies, disinfects and cleans the air, eliminates odours in a single spray and helps to reduce the risk of airborne contamination up to 20sqm per spray
  • Eliminates the smell of tobacco, disinfects toilets, staff changing rooms
  • Umonium®38 is a certified brand approved by Singapore’s Ministry of Health (MOH) and Health Science Authority (HSA)
  • Quality and traceability guaranteed by ISO 9001 : 2005

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