Operations under
New Normal
Under Memorandum Circular No. 2020 - 002, the Department of
Tourism, provide guidelines to institutionalize updated health and
safety protocols in the operations of accommodation
establishment under a New Normal Scenario.
Kitchen Sanitation and Disinfection
A separate handwashing area for kitchen staff must be provided or installed. Kitchen
staff should wash hands (including fingernails) up to the forearms thoroughly with
warm water and soap as often as necessary.
Kitchen staff must wear face shields when handling food. Hands and exposed portions
of arms must be washed before any food preparation or packaging. Food handlers
must use proper PPE to avoid contamination.
Use of bare hands must be minimized by using utensils, gloves, or tongs especially
when preparing or packing ready-to-eat foods.
Kitchen staff must be provided with PPE such as face masks, disposable gloves,
hairnets, clean overalls, and slip reduction work shoes.
Kitchen Sanitation and Disinfection
All dishes, silverwares, and glassware must be washed and disinfected, including
items that have not been used, as they might have been in contact with the hands of
the guest or staff.
Kitchen staff must ensure that clean and sanitized cloths, towels, linens, aprons, and
mop heads are used at appropriate intervals during the work period.
Kitchen surfaces must be properly cleaned and sanitized after every use.
All food contact surfaces, equipment and utensils must be washed, sanitized and
rinsed before each use to avoid contamination.
Food must be protected from dirt, pests, unnecessary handling, droplet
contamination, overhead leakage, or other environmental sources of contamination.
Safety Seal
Certification
Program
• The
Safety
Seal
affirms
that
an
establishment has been found compliant
with the minimum public health standards
set by the government, including the
adoption
or
integration
with
the
StaySafe.ph in contact tracing application
• valid for six (6) months from the date of
issuance, except for those issued to
tourism enterprises which shall be valid for
one (1) year
• Accommodation Establishments (Hotels,
Resorts, Apartment Hotels, and other
Accredited
Accommodation
Establishments) may apply at Department
of Tourism
• It
is
renewable,
revokable
and
reinstatable.
Source: DOLE-DOH-DILG-DOT-DTI JOINT MEMORANDUM CIRCULAR NO. 21-01 Series of 2021
Eligibility Requirements
Compliance with registration
or accreditation
requirements (e.g., Mayor’s
permit, DTI/SEC registration,
or DOT accreditation)
Use of Staysafe.ph or
contract tracing tool
integrated with the same
Screening or Triage Area
Establishment of a referral
system for medical and
psychosocial services
Availability of
handwashing stations,
soap and sanitizers, and
hand drying equipment or
supplies
Observance of physical
distancing or spacing
through installation of
physical barriers
Ensure adequate air
exchange in enclosed
(indoor) areas
Facility for proper storage,
collection, treatment, and
disposal of used
facemasks and other
infectious waste
Source: DOLEDOH-DILG-DOTDTI JOINT
MEMORANDUM
CIRCULAR NO. 2101 Series of 2021
with the Covid-19 crisis,
how is the industry changing?
Local farms
shops are
booming
Move to
healthier eating
habits
Advanced
online ordering
system
Quick Response
(QR) code
menus
Shifting to takeaway or delivery
models
Contactless
payment system
Independent
business are
embracing the
opportunity
Updates on Restaurant
Business
Educating Employees
Communicate and training employees on everything your operation is doing to mitigate the
spread of COVID-19 and why (e.g., sanitation routines, customer service safety measures, and
employee health policies including vaccination).
Using team meetings, emails, texts, automated phone calls, websites, and signs to convey
policies and procedures on a regular basis.
Created official and informal channels for employees to voice their issues, ask questions,
remark, and offer feedback.
Assure that existing and returning workers understand the health check policy and reporting
procedures that must be followed if they are infected with COVID-19.
Inform workers who are returning to work of all new policies and modifications before
completely reopening and resuming normal operations.
Purchasing & Requisition
Delivery frequency might range from daily to twice a
week.
Imported products such as vegetables are subject to a
temporary restriction.
Purchases of local ingredients have increased.
Purchases of common ingredients have increased.
Hotels and resorts are turning to tiny gardens to raise their
own vegetables.
Dine-in and Serving Food
Vaccine checks are
required at some
places.
Displaying a
vaccination card
entitles you to
discounts and
freebies.
More spicy meals,
plant-based menu
items, and functional
foods are desired by
diners.
Outdoor eating, often
known as al fresco
dining
Using common
components or
stretching the
ingredients
Buffet-style ala carte
— guests may select
an item and have it
prepared ala minute.
Donation of meals —
"purchase two, we
donate one"
promotion
Plated dishes
Reduced the amount
of menu options and
offered top sellers
Indoor Dining Area
Social distancing
and
protective
equipment
Installation of
HVAC system
filters with a
Minimum
Efficiency
Reporting Value
(MERV) rating of
13 or higher,
Thorough
cleaning,
sanitizing,
disinfecting
Have hand
sanitizer on hand,
and consider
about touchless
hand sanitizing
options.
Bringing in
customers' food
and beverage
containers and
utensils were be
avoided.
Food Delivery
Hotels are increasing the availability of food delivery services.
Allowing consumers to purchase gift cards in advance, often with
a loyalty discount or a complementary drink included.
Changing from a service to a product provider, offering bread,
coffee, deli items, and delivery meals.
During delivery, employees have coolers and insulated bags on
hand. After 4 hours of continuous usage, insulated bags were
cleaned and sanitized.
The packages are closed and intact, and the seals/stickers are in
place.
Sanitizing commonly touched surfaces in delivery trucks, such as
steering wheels, shifters, and door knobs
Take Out
Customers have designated
takeout zones.
Biodegradable food
containers
Creative lockdown specials –
include cleaning wipes and
hand sanitizer
"Pantry Minimart" orders —
some restaurants have
begun selling their products
in bulk such as spreads, side
dishes, and entrees.
#takeouttuesday is a hashtag
campaign designed to
increase sales.
Meal packages are
promoted by the restaurant
for the ordinary family or
group of friends.
Restaurants have started
selling wine by the case,
combining it with their
favorite meals, and offering
wine subscriptions that ship
monthly or bimonthly.
Source/s:
DOT Memorandum Circular No. 2020 - 002
DOLE-DOH-DILG-DOT-DTI JOINT MEMORANDUM
CIRCULAR NO. 21-01 Series of 2021
Kitchen Department