Ho Chi Minh City: Restaurants Required to Measure Customers' Body Temperature Before Entry

09:59, 10/07/2024

The Ho Chi Minh City Covid-19 Prevention and Control Steering Committee has just issued Decision 1369/QD-BCD promulgating the set of criteria for assessing safety in the prevention and control of Covid-19 for food and beverage service business activities in Ho Chi Minh City.

Evaluation criteria include 10 safety criteria as follows:

No.	Criteria	Evaluation	Points
1	Ingredient origin record with self-inspection in 3 steps; invoices proving the origin of ingredients or food supply contracts; self-declaration documents (if required)	Complete	10
		Incomplete	0
2	Receiving area and food storage must ensure elevation of food; have specific storage areas; separate storage tools for fresh and processed foods; policies monitoring suitable storage temperatures; regular cleaning policies ensuring cleanliness; organized arrangement; no insect intrusion	Complete	10
		Incomplete	0
3	Preparation area fully equipped ensuring safe preparation; drainage system clear, not congested, and covered; elevated food and food ingredients; trash collection tools with lids; separate preparation tools for fresh foods	Complete	10
		Incomplete	0
4	Cooking area equipped with insect and pest control measures; clean and dedicated cooking tools for processed foods; cooking on tables at least 60 cm above ground; hand washing facilities for food handlers; trash collection tools with lids	Complete	10
		Incomplete	0
5	Dining area must ensure a minimum distance of 1 meter between 2 people and allocate a minimum area of 3 m^2^/person or a fixed partition of 1 meter height between 2 diners on the dining table	Achieved	10
		Not achieved	0
6	Dining area must be well-ventilated; equipped with handwashing facilities, soap, or sanitizer; hand drying tools or single-use towels	Implemented	10
		Not implemented	0
7	Tables and chairs must be disinfected regularly before and after use	Implemented	10
		Not implemented	0
8	Eating utensils must be stored in separate cabinets; chopsticks, spoons, forks, etc. must be clean, dry, and covered; not placed on tables when not in use	Implemented	10
		Not implemented	0
9	Food handlers, servers, transporters must wear masks; temperature measured with specialized thermometers for staff entering for work and customers entering to dine	Implemented	10
		Not implemented	0
10	Full supply of handwash, soap, or sanitizer for food handlers, diners, and food delivery personnel	Implemented	10
		Not implemented	0

Safety evaluation will be calculated using the following formula:

A store will be allowed to operate if it has a Safety Evaluation Score (SES) from 50% to 100% and criteria 5, 9, 10 in the table above are all achieved or implemented.

Thus, according to the above criteria, dining establishments must ensure at least 5 out of 10 criteria, ensure minimum safe distance, food handlers, servers, and transporters must wear masks, measure the temperature for staff before entering for work and customers when entering to dine. Additionally, there must be sufficient handwash, soap, or sanitizer.

Lan Anh

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