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  • Writer's pictureKola Beach

Best practices for restaurants, pubs and eateriers during COVID-19 Pandemic

According with the protocol shared on April 24, 2020 by the Ministry of Health, all restaurants must submit an application for a permit from the County Director Public Health to operate during the Corona virus Pandemic.

There is an urgent requirement for the food industry to ensure compliance with measures to protect staff and guests from contracting COVID-19, to prevent exposure to or trasmission of the virus and to strenghten food hygiene and sanitation practices.

It is a requirement that the food industry should have Food Safety Management Systems based on the Hazard Analysis and Critical Control Point (HACCP) principles in place to manage food safety risks and prevent food contamination.

Keeping all workers in the food production and supply chains healthy and safe is critical for the country to survive current pandemic.

It's demonstrated that Corona virus doesn't multiply in food because the virus needs an animal or human host to multiply. Transmission is however possible when a person touches contaminated surfaces, objects or the hand of another infected person and then touching his/her own mouth, nose or eyes.


Basically, restaurants and eateries must apply for a permit to operate food business during the COVID-19 pandemic to the County Director Public Health and wait for the inspection guided by a checklist provided by the Ministry of Health.


Restaurants must ensure sanitization and cleaning procedures in order to protect their staff and guests from any infection and spreading of the Corona virus.

  • Follow the 4 key steps to food safety: Always - clean, separate, cook and chill

  • Wash, rinse and sanitize food contact surfaces dishware, utensils, food preparation surfaces and beverage equipment after use

  • Frequently disinfect surfaces repeatedly touched such as door knobs, counters and equipment handles

  • Frequently clean and disinfect floors and other facility access areas

  • Use sanitizers

  • Help customers maintain good infection control and social distancing

  • Have adequate portable running water and accessible hand-wash basins

  • Have alcohol based-hand sanitizers at the entrance and exit points

  • The premises must be properly lit and ventilated


What the inspector will check is that all the preventive hygiene-health measures have been put in place and that people are adequately informed.

The checklist basically cares about:

  • Screening

  • Face masks

  • Social distancing

  • Visibly notices (screening - mask use - hand hygiene - social distancing - denial of entry of suspected COVID-19 cases)

  • Space between the tables (1.5m)

  • Distance from back of one chair to the back of the other (1 m)

  • Ventilation and lighting

  • Proof of contactless payments

  • Disinfectants, cleaning equipments and detergent

  • Waste management

  • Personnel

These are the protocols that will be used by the management of restaurants and eateries during this period when the spread of corona is still possible to maintain the integrity of the food chain.

"In the midst of every crisis, lies great opportunity" A. Einstein

We are taking advantage of this lockdown period to renovate some areas of Kola Beach Resort and all of us and our guests to be safe when we reopen.

We will maintain many good habits taken during the pandemic, especially regarding sanitation procedures.

Our mission has always been to make you feel at home away from home. This feeling doesn't just mean feeling good in a beautiful place but it has a much deeper meaning. You need to feel safe and comfortable in a certain environment and we are directing our efforts towards making your stay at Kola Beach even more unforgettable.

Keep safe and see you soon. We can wait!



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