Health and Safety Protocol for Barbershops, Salons and Dine-in Restaurants

June 8, 2020 Metro BLISTT

As the nation transitions from Enhanced Community Quarantine to General Community Quarantine early this month of June, the Department of Trade and Industry has released guidelines to be implemented for barbershops and hair salons before they can reopen.

Pending the formal announcement on the date of reopening of such businesses, DTI Secretary Ramon Lopez said there would be inspections to find out how well these establishments could implement health protocols to protect customers and employees once they resume operations under easier quarantine rules.

As a general rule, Lopes mentioned that commercial establishments that will reopen must adhere to basic infection control measures that include one meter distancing between employees and customers, wearing of face masks, and temperature checks.

The set guidelines to follow on minimum health protocols for barbershops and salons include the posting of information at the entrance and other prominent or conspicuous areas about the mandatory wearing of face masks, social distancing protocols and regular sanitation at 10-minute interval for sanitation in between clients.

In the city of Baguio, an inspection was conducted by an inter-agency group composed of operatives from the Department of Trade and Industry (DTI), Department of Labor (DOLE), the Baguio Health Department (BHD) and the city’s Business Licensing Office on the minimum health protocols for dine-in restaurants and fast food establishments.

Guided by a checklist prepared by LGU Baguio, each team inspected the various eateries and restaurants starting at the central business district (CBD) including some dining places and food stalls at SM City Baguio.

Among the things observed by the inspection teams are the establishment’s compliance to; placing of floor mat or foot bath with disinfectant at the entrance, use of calibrated thermal scanner for temperature reading and alcohol that can be easily sprayed on the clients’ hands.

As part of the “new normal” in the fight against the spread of COVID-19 pandemic, a health checklist must also be distributed for clients to fill up and this will also record the temperature from the thermal scan, the name of the customer and contact address.

This mandatory declaration of health and whereabouts prior to every duty becomes necessary in case there is a need for contact tracing.

The team also informed the establishment managers that a control officer must also be in charge of the flow of incoming and outgoing of customers that should not exceed fifty percent (50%) of their usual capacity.

They should also have the hotline numbers of the nearest health clinic or hospital should they encounter a customer or employee needing immediate medical help.

Aside from that, there should also be a system where the personal effects of clients, including bags, jackets, and gadgets, are disinfected and deposited in secured sanitary plastic bags.

The inspection team also noted the equipment found in the workplace and informed management that distancing of chairs must at least one (1) meter apart on all sides, there should be visible floor markings for guidance of clients, proper ventilation and sanitizing equipment and tools.

The health protocol also requires the sterilization of workstation before and after each service and for furniture that are made of porous materials to be covered in plastic for ease of sanitation.

For employees in the workplace, no personnel with COVID-19 symptoms or with exposure to COVID-19 patients shall be allowed to work, and there should be no wearing of pieces of jewelry like rings, bracelets, watches, earrings and exposed body piercings.

Also required by the minimum health protocol imposed to city restaurants and fast foods are the mandatory wearing of personal protective equipment (PPE) including, but not limited to face mask, face shield, eye glasses, gloves, hair caps and mandatory wearing of closed shoes.

There should be clean trash bins, clean washrooms and toilets with sufficient soap, water and toilet paper. Single-use supplies like cotton balls, Popsicle sticks and tissue must be properly disposed.

Art Tibaldo/ABN