Frequently asked questions

COVID 19 UPDATES

What contact details do I have to provide?


UK pub and hospitality bodies have published guidance for bars and restaurants on how to operate contact tracing. Contact details only need to be taken from one person in a group The details must be kept for 21 days Customers only need to give their name and phone number. Owners should note when they arrive and how long they stay Data can be taken in any way - paper, online or during a phone booking




Restaurant Services


During the current period of national restrictions, the government has ordered certain businesses and venues to close or restrict how they provide goods and services. Hospitality will be limited to takeaway and delivery.




Is there a risk of contracting coronavirus (COVID-19) from food?


It is very unlikely that you can catch coronavirus from food. You should follow good hygiene and preparation practices when handling and eating raw fruit, leafy salads and vegetables. This includes washing fresh produce to help to remove any contamination on the surface. Peeling the outer layers or skins of certain fruits and vegetables can also help to remove surface contamination.




Whitehart Safety Precausions


Allowing kitchen access to as few people as possible. Minimising interaction between kitchen staff and other workers, including when on breaks. Putting teams into shifts to restrict the number of workers interacting with each other. Spacing working areas to maintain social distancing guidelines (2m, or 1m with risk mitigation where 2m is not viable) as much as possible, recognising the difficulty of moving equipment such as sinks, hobs and ovens. Consider cleanable panels to separate working areas in larger kitchens. Providing floor marking to signal social distancing (2m, or 1m with risk mitigation where 2m is not viable). Using ‘one way’ traffic flows to minimise contact. Minimising access to walk-in pantries, fridges and freezers, for example, with only one person being able to access these areas at one point in time. Minimising contact at ‘handover’ points with other staff, such as when presenting food to serving staff and delivery drivers.




Customer Safety Precautions


Wash your hands thoroughly with soap and water for 20 seconds or use hand sanitiser before putting a face covering on, and before and after removing it When wearing a face covering, avoid touching your face or face covering, as you could contaminate them with germs from your hands Change your face covering if it becomes damp or if you’ve touched it continue to wash your hands regularly Change and wash your face covering daily If the material is washable, wash in line with manufacturer’s instructions; if it’s not washable, dispose of it carefully in your usual waste Practise social distancing wherever possible





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