Both customers, operators should follow SOPs


KUCHING: While eateries are allowed to open for dine-in effective today, they are, however, limited to only those operators who have received at least the first dose of the Covid-19 vaccine.

Based on the improved standard operating procedures (SOPs) released by the Sarawak Disaster Management Committee today, business hours are set between 6a.m and 10p.m.

In terms of workforce capacity, the SOPs released by the Ministry of Local Government and Housing (MLGH) under the Phase Two of the National Recovery Plan (NRP), every eligible operator is required to resume operation with only half of its actual workforce.

The state is currently in phase two of the NRP following a decrease in the number of positive Covid-19 cases recorded daily and also the high number of eligible Sarawakians who received at least the first dose of the Covid-19 vaccine.

It is mandatory for employees of eligible operators to scan their details via the MySejahtera app or register their names, telephone numbers, date and time manually.

In addition, the operators must also measure their workers body temperature and those found to record above 37.5 degrees Celsius should be exempted from work.

During break, employees should practise social distancing and are not allowed to eat in a group at a place determined by the employers.

Operators, employees and suppliers are required to wear face masks at all times.

For the health protocol of customers, operators need to control customers to make sure there is physical distancing of at least one metre and to provide hand sanitisers.

Operators must also make sure customers scan their attendance either using the MySejahtera app or record their names, telephone numbers, date and time on a book provided.

Customers found to have body temperature above 37.5 degrees Celsius should be prohibited from entering their premises.

Customers must wear face mask at all times while in the food premises.

Meanwhile, it is compulsory for all outlets to limit the number of customers entering their premises at any one time, and tables must be arranged two metres apart while the sitting arrangement at least one metre apart.

Depending on the size of the outlets, the number of customers at any one time must not exceed 50 percent of venue’s capacity and every outlet must not allowed more than 100 people to dine-in at any one time.

For more information on the SOPs for the food sector, guidelines can be downloaded in the ministry’s website at

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