The South Australian Government has released helpful information for local eateries that wish to re-open, or are already open, for dining following the easing of restrictions
Eateries that provide onsite purchase and consumption of food or beverages are considered to be a 'defined public activity' and must develop a COVID safe plan online before re-opening. The plan takes about 10 minutes to complete online and once it's complete, a printed copy must be available at the business.
All businesses must comply with density requirements that are stipulated which, as of 29 June 2020, is 1 person per 2 square metre rule; anyone collecting takeaway food is not included in this figure. This means the number of people in any separate or enclosed space
Patrons and staff must do their best to maintain a space of at least 1.5 metres between themselves and each other person present in the same location. This rule should also be followed when queuing, entering or leaving a premise.
Up to date information can be found on the State Government website
A dedicated SA COVID Information Line has been established for businesses looking for guidance on how to operate their business. The SA COVID Information Line can be contacted on 1800 253 787 and operates from 9am to 5pm every day.
Help from us
To help local food businesses which have outdoor dining, Council has waived outdoor dining fees until 30 September 2020. We are also helping out by conducting risk assessments free of charge. For more information, contact us
- Minimise use of shared equipment
- Maintain and encourage good hygiene; offer hand sanitiser
- Monitoring number of patrons
- Ensure frequent cleaning and sanitising/disinfection of the premises and equipment
- Implement signage/markings to support compliance by staff and patrons
- Review aspects of their business that may increase the risk of transmission
- Ensure that any period of closure has not caused non-compliance with food safety standards.
Minimising the use of shared equipment
Businesses and organisations should endeavour to avoid or minimise the use of shared equipment. Removing shared salt and pepper containers, replacing shared or paper menus with display menus (e.g. boards etc.), and replacing all cutlery and other items on tables, including table cloths between each use are all advisable.
Good hand and respiratory hygiene
Adopt, and encourage adoption of, good hand and respiratory (coughing and sneezing) hygiene practices. Offering hand sanitiser for use by staff and patrons is strongly recommended.
Staff should continue to comply with the Food Standards Code and use warm running water, soap and paper towel to wash their hands. Staff should be encouraged to wash their hands after handling dirty plates, cutlery and crockery.
Toilet facilities should be well stocked with soap and paper towels to encourage handwashing.
Monitoring number of patrons
Monitor any entrances and exits in efforts to ensure that the total number of patrons does not exceed your venue’s maximum capacity at any one time. People collecting takeaway are not included in this figure. For people waiting for takeaway, physical distancing of 1.5 metres between themselves must be adhered to.
Cleaning and sanitising/disinfection of the premises and equipment
Ensure frequent environmental disinfection cleaning is undertaken in line with health advice available from SA Health and the Australian Department of Health. Particular attention should be paid to frequently touched surfaces, dining and service areas, and areas where food is prepared.
You should review your cleaning and sanitising practices to ensure general surfaces are also cleaned frequently and effectively. These include: door handles, refrigerator handles, tap handles, switches and other high-touch areas.
You must ensure you continue to maintain your cleaning and sanitising regime for all eating and drinking utensils, and all food contact surfaces as required by the Food Standards Code to prevent transmission of infectious disease.
Signs and markings
To support patrons in complying with the current restrictions, it is strongly recommended that businesses display signage (e.g. posters, floor markings etc.) to help promote compliance with density requirements and physical distancing principles.
The Australian Government has created a downloadable poster that businesses can use.
Temporary changes poster
We have also created some posters that you may wish to use in specific areas of your business.
- Physical distancing - area
- Physical distancing - dining
- Physical distancing - business
Tourism and hospitality training
The South Australian Tourism Commission has launched a new training program for the tourism and hospitality sector to help the sector prepare for recovery post COVID-19.
The free 30 minute training course can be accessed here
The training course was developed in partnership with South Australian-based Health Safety Environment Australia (HSEA), and in liaison with SA Health. It is not an accreditation course for businesses - it is a simple awareness course designed to help individuals understand the basics to assist them in adapting to a COVID-Safe way of operating.