Guidelines for restaurant operators Guidelines for restaurant operators
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Guidelines for restaurant operators

    This is part 45 of our coronavirus FAQ. Click here to read other installments: #Coronavirus the facts. Find the latest information and answers from experts on everything COVID-19.

    Industry guidelines

    We introduce industry guidelines on what restaurant operators should do to strike a balance between preventing the spread of the virus and sustaining social and economic activity.

    Food safety, good hygiene and social distancing

    A restaurant industry group in Japan has compiled guidelines for fully resuming business. The group is urging restaurant operators to maintain food safety and good hygiene, while maintaining social distancing.

    Specifically, the guidelines say operators should prepare hand sanitizers for customers and ask people who have fevers, coughs and other symptoms to refrain from using their facilities.

    Limit the number of customers

    The guidelines also urge operators to limit the number of customers, arrange seats so they do not sit face-to-face, and maintain a distance of at least one meter between diners. Sharing a table with other customer groups should also be avoided.

    Encourage customers to eat delivery orders soon

    As the food-service industry is relying more on take-out and delivery orders during the pandemic, the guidelines urge operators to encourage customers to eat such meals soon after receiving them to avoid food poisoning.

    Takaoka Shinichiro, chairman of the Japan Food Service Association, says the guidelines are a goal to aim for. He also says he hopes operators take appropriate measures depending on their own situations so that customers can dine in safety.

    Information accurate as of July 28.

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