A man wearing a mask improperly. While masks are key to stopping the spread of Covid-19, they are useless unless they cover both the nose and mouth. － Reuters
Our mantra for Covid-19 prevention should be three things: masks, ventilation and physical distancing. These are the key measures and all SOPs should be focused around them. All three relate to airborne transmission, which is the primary mechanism for Covid-19 spread.By now, we are all accustomed to the temperature checks required at all premises.
Hence infrared thermometer screening is inaccurate and provides a false reassurance. In addition, we have seen locations where you have to get very close to the device, often touching it, to get a reading – this is high risk, of course. Queuing for a temperature check also slows movements and reduces physical distancing. It is best that we stop this SOP.Ventilation is key to reducing Covid-19 risk, especially in buildings. Here, we are focusing on F&B outlets.
The US Centers for Disease Control and Prevention have good guidance on improving ventilation in buildings and considerations for restaurants. The CDC suggests that restaurants prioritise outdoor dining with 2m spacing between tables. Small outdoor “bubbles” for dining are not safe as they restrict airflow.
Restaurant bathrooms remain a high risk location and should be avoided by patrons. Other useful tips include avoiding reusable menus or other items where surface spread may happen, enabling strict booking times and limited eating times to reduce crowding. Do not use straws for drinks as they pose a high contamination risk.
> When compliance with mask-wearing by the public is high, spread of the virus is effectively reduced.
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