Page 91 - SAMUI+MODEL STANDARD OPERATING PROCEDURES_P_V_6

SOP 17 : COOKING CLASSES 88

SAMUI MODEL

Measures for Managing Cooking Classes

Operational guidelines

1.1 Cooking schools and similar food establishments joining the programme must be
accredited for achieving standards of COVID-19 vaccination and herd immunity and
other required standards such as SHA+, SAMUI+ and others. They also need to
attend and pass the MOPH training.
1.2 Customers must make a reservation with COVID Managers at least 1 day in advance.
1.3 Cleaning staff must clean the service area and frequently touched surfaces with
disinfectant.
1.4 Cooking equipment used in the classes must be cleaned and disinfected properly.
1.5 Cooking instructors must be fully vaccinated.

1.6 All customers must wear face masks during the entry screening. All staff and
customers must pass temperature checks every time before accessing the venues.
1.7 Limit the number of customers to one group per service round. If guests are
from different group, limit the numbers as appropriate to the classroom size and
strictly follow the D-M-H-T-T-A precautions.
1.8 Provide one class in the morning and another class in the afternoon. Leave time
between each service round for cleaning the area and frequently touched surfaces

with disinfectant.