by BERNAMA / pic credit: google image
The story of Pak Salleh who runs a mi kolok restaurant in Kuching, Sarawak, was used today by Prime Minister Tan Sri Muhyiddin Yassin to explain the standard operating procedures (SOP) under the Conditional Movement Control Order (CMCO).
Through the implementation of CMCO from Monday (May 4) in which most of economic activities will be allowed to operate, he said Pak Salleh could go to the restaurant to start cleaning the place, wash the cooking utensils, arrange the tables and chairs and buy fresh produce.
“Make sure the tables are set at least two metres apart so that there is enough room to allow customers and employees to move, and there is a safe distance between customers who eat there.
“To ensure social distancing, Pak Salleh can put notices on each table, to indicate if it is for one, two or three persons, depending on the size of the table.
“If the table is small, maybe it will allow only one or two persons. If the table is bigger, maybe three or four. This is Pak Salleh’s decision,” he said in the Prime Minister’s special message in conjunction with the Workers’ Day today aired over local television stations today.
In announcing an additional Prihatin Rakyat Economic Stimulus Package (PRIHATIN) on April 6, the Prime Minister, among others, used Pak Salleh’s analogy to enable the people to understand the package.
Muhyiddin also said Pak Salleh should draw a line measuring one meter from each other in front of the cashier to ensure customers to practice social distancing while making payment.
Pak Salleh also needed to provide hand sanitisers and soaps for the customers apart from cleaning the table with disinfectant before the next customers sat down for a meal, Muhyiddin said.
He said Pak Salleh should buy face masks for himself and his employees and to wear them at all times.
“On the first day the restaurant opens, if possible check the temperature of the customers before they are allowed to enter,” he said.
In addition, the prime minister said the restaurant owners needed to record the customers’ names and phone numbers and the date and time they arrived at the restaurant, so that, in the event of a positive Covid-19 case involving one of the customers, others who came on the same day could be traced.
“Therefore, there is actually a lot of work that Pak Salleh has to do before he can reopen the restaurant,” Muhyiddin said, adding that restaurant owners, food trucks and other food stalls must comply with the similar SOP.
He added that if people were worried about safety, they could pack the food.
“No need to eat at the restaurant. This might be better,” he said.