Issue link: https://maltatoday.uberflip.com/i/1249395
3 maltatoday | WEDNESDAY • 20 MAY 2020 NEWS Coronavirus VIROLOGIST Chris Barbara has declared that re-opening restaurants and hairdress- ers will provide more opportunities for the COVID-19 virus to spread. But he has acknowledged the need to strike a balance between economy and health, calling on the general public not to let down their guard at this sensitive moment. "This is a time for greater, not less dis- cipline… the easing of restrictions on eco- nomic activities like restaurants and hair- dressers has to be accompanied by even greater vigilance and adherence to social distancing rules," Barbara, one of the ex- perts leading Malta's successful COV- ID-19 fightback, said. He insisted that the public can still keep the virus in check and even avoid a second wave if it sticks to social distancing rules. But Barbara said he was particularly tak- en aback by the irresponsibility of those already congregating in groups. "This is surely not the time to organise street par- ties or to celebrate in this way, as we will be creating more opportunities for the virus to spread. Now is the time to be even more careful than ever by keeping physical dis- tance, avoiding groups, using sanitizer to wash hands and wearing facemasks." He also warned that the risk of the sec- ond wave was still there and whether this happens or not depends on whether peo- ple stick to social distancing rules. "This virus is an opportunist. It will seize every opportunity we create for it to spread. The moment we lower our guard, it will spread with deadly consequences for those most at risk – including the elderly who have made most sacrifices by lock- ing themselves in their homes for the past weeks." Asked for his opinion on the easing of restrictions on restaurants and hairdress- ers Barbara insisted that from "a strictly a medical point of view", his advice as a virologist would have been not to reopen these activities. "These activities can create opportunities for the virus to spread… the least opportu- nities we give the virus to spread the bet- ter." However, he conceded that "we cannot afford to leave the country economically paralyzed… we do not live in a bubble." He warned that if the country's economy collapses, even the health system will col- lapse with it and other problems, including mental health will increase. "A balance has to be reached," he said. However, for a balance to be reached any reopening of economic activity has to be matched by even greater vigilance on the part of the population. Asked whether he would advise people to go to restaurants or hairdressers, he made it clear that the best way to stop the virus from spreading remains that "of closing the doors and stay as much as possible at home". "That remains my advice and nothing has changed for me to say otherwise… the more we open up, the greater the risks we face and therefore the greater the need to be disciplined," he said. "The risks of re-opening of restaurants can be somewhat mitigated by following basic common sense rules like avoiding sitting opposite someone else to avoid the virus spreading through saliva." He also dismissed any misplaced opti- mism. "The risk is still there and the virus will spread more the moment we lower our guard." And while understanding the lockdown fatigue people were feeling as well as their economic realities, Barbara was concerned that some sectors of the population – es- pecially younger people – had started to lower their guard. He called on people to refrain from con- gregating in groups describing such behav- iour as irresponsible. "It could endanger the life of elderly people and other vulner- able categories." Barbara expressed his gratitude for the elderly, who have been locked down in their homes for weeks and appealed to the public to show their solidarity by adhering to social distancing rules. "By nature I am an optimist, but the on- ly way to keep the virus at bay until a vac- cine is made available for the population, is by sticking to the rules and avoiding any physical contact with each other." Virologist's warning: 'Now's the time for more discipline, not less Chris Barbara Hotels • Rooms decluttered of unnecessary items • Hand sanitiser available as bathroom amenity or for sale in minibar • Enhanced disinfection of high contact surfaces • Use of soluble plastic bags for laundry for direct placing in washing machines • Room service use of disposable condiments and single use items • Linen from food tray removed • Staff to wash hands before and after touching tray • No air flow dryers or revolving cloth towels in bathrooms, only disposable paper towels to be used • Elevator use limited to 1 person at a time or to people in same party • Reception staff, porters to wear masks/visors • Perspex barriers to be installed at reception with a height of at least 2m from floor • Temperature control on entrance • No new or indoor child play areas are allowed Outdoor pools only • Disinfectant dispensers, liquid soap and disposable towels provided • Capacity limited to 50% of maximum bathing load • Staff to wear visors • Umbrellas, sun beds, chairs and other equipment are disinfected after every visitor leaves • Public toilets and changing rooms to be disinfected every hour and limited to maximum of 4 persons at any one time • 2m distance in every direction between each 1 umbrella/2sunbed unit in open area around pools. Only 1 person per sunbed • No water attractions to be operated • No indoor pools or spas will be allowed to operate Restaurants general rules • Guests reminded to disinfect hands with sanitiser at the entrance • Buffet service banned • Use of disposable condiments and single use items for oil, vinegar, sauces, salt and pepper, sugar and sweetener, or alternatively use single servings in bowls • Extended service time to avoid guest crowding • No self-service dispensers • All dishes, glassware have to be washed and disinfected in a dishwashing machine and in case of manual washing, adopt a wash, disinfect, rinse process and drying carried out using disposable paper towels. • Cigarette vending machines allowed as per applicable laws but hand sanitiser has to be placed next to machine Indoor dining • Maximum number of persons will be 1 client per 4sq.m, excluding staff • Back to back distance of chairs should be 2m apart between tables • Tables limited to groups of not more than 6 persons, or persons from the same household • Minimal material on guest tables for effective disinfection • Tables and chairs disinfected after each use • Staff to wear masks/visors • Menus and wine lists replaced with single-use ones • No smoking allowed at and within 10m of the seating area Outdoor dining • Maximum number of people determined by minimum distance of 2m between chairs on different tables • Tables limited to groups of not more than 6 persons, or persons from the same household queuing for rest rooms and vending machines • Put up visible signage at the entrance of the premises indicating the maximum capacity that the premises can hold at any one time • Except in the case of families with children and people from the same household, no more than 6 persons should be allowed to sit together in a group • Ensure that audiences are seated in such a way that they maintain social distancing of at least 2m from each other or from each allowed group and that the seating area is never greater than 25% of its potential capacity, or in the case of drive-in cinemas, that vehicles are parked a minimum of 2m apart • The distribution of 3-D glasses that are reused by multiple patrons is not allowed • Ensure that staff wear masks and/ or visors • Provide ongoing cleaning and disinfection operations of all common areas inside the premises • Ensure that no bar, restaurant or café facilities operate on the premises, allowing sale of refreshment only by ambulatory vendors • Ensure that the maximum number of patrons that the premises can hold at any one time is 1 person per 4sq.m of the seating area, excluding staff The new reality of eating out or staying at hotels