Fishaways – Seafood Take away – Mossel Bay Claimed

No.
• Gloves are at higher risk of carrying pathogens than properly washed hands.
• Wearing gloves creates a false sense of security and has potential to lead to staff relaxing the strict hygiene standards we uphold at *brand*
• The person wearing the gloves cannot feel dirt or greasiness on their gloves, which means that they change gloves less often than they would wash dirty hands.
• The wrong sized glove could tear or puncture leading to food contamination due to exposure to skin.
• Contamination from the gloves themselves could cause cross contamination if the glove had touched any other surfaces.
• Wearing gloves in our hot and steamy kitchens may cause perspiration on the hands and lead to ideal conditions for bacterial growth on the skin under the gloves.

• Wearing of cloth face masks is a legislated requirement for all South Africans.
• No one is permitted to enter our restaurant premises (including our own staff, delivery teams, suppliers, or inspectors) if they are not wearing a cloth mask.
• Fishaways is supplied cloth masks by local South African suppliers, and we do not use surgical masks in our restaurants as this will reduce the availability of surgical masks to our brave healthcare workers in South Africa.
• In addition to the cloth face masks, our staff who engage with delivery drivers also wear a face shield as an extra precaution.

• Sanitizing hand dispensers or bottles are available for drivers and staff.
• Restaurants display posters promoting regular handwashing and sanitising.
• Staff have access to places where they can wash their hands with soap and water.
• Drivers are equipped with personal hand sanitisers for regular use on delivery trips.

• Staff members, when they are feeling unwell or showing signs or symptoms of Coronavirus, should stay at home and quarantined until symptoms have cleared.
• Our staff are working in separate teams which have zero physical contact between the teams. Should one of our team members start to show symptoms, the entire team will be isolated and sent for testing.
• Depending on the severity of the case, we might have to close our doors to sterilise the restaurant and reopen with approval from the Department of Health.

• Cleaning schedules are followed daily.
• All food contact surfaces are cleaned and washed, as and when necessary: during and/or immediately after the handling of food so that contamination of the food that meets any such surface is prevented.
• Daily deep cleaning. This requires all equipment and surfaces to be thoroughly washed with soap and water.