Hygiene Policy

Wimpy Hygiene Policy

  1. What is Wimpy doing to prevent COVID-19 spread?

      1. Staff wash and sanitise their hands for 20 seconds at least every 30 minutes.
      2. Specific training modules for staff have been launched, and staff have been trained practically in the workplace.
      3. Every restaurant has educational best practice notices for our staff and drivers, in accordance with the World Health Organisation and the Department of Health’s regulations.
      4. Every staff member, including our delivery drivers, are screened for symptoms every day, with temperature checks done prior to staff entering the restaurant.

  2. Do your staff wear gloves?

      1. No.
      2. Gloves are at higher risk of carrying pathogens than properly washed hands.
      3. Wearing gloves creates a false sense of security and has potential to lead to staff relaxing the strict hygiene standards we uphold at Wimpy.
      4. The person wearing gloves cannot feel dirt or greasiness on their gloves, which means that they change gloves less often than they would wash dirty hands.
      5. The wrong sized glove could tear or puncture leading to food contamination due to exposure to skin.
      6. Contamination from the gloves themselves could cause cross contamination if the glove had touched any other surfaces.
      7. Wearing gloves in our hot and steamy kitchens may cause perspiration on the hands and lead to ideal conditions for bacterial growth on the skin under the gloves.

  3. Do your staff wear masks?

      1. Wearing of cloth face masks or face shields is a legislated requirement for all people in Botswana South Africans.
      2. No one is permitted to enter our restaurant premises (including our own staff, delivery teams, suppliers, or inspectors) if they are not wearing a cloth mask / other acceptable masks such face shields.
      3. Restaurants are supplied cloth masks and face shields

  4. Do all restaurants promote regular and thorough handwashing by employees or customers?

      1. Sanitizing hand dispensers or bottles are available for drivers, staff and customers.
      2. Restaurants display posters promoting regular handwashing and sanitising.
      3. Staff have access to places where they can wash their hands with soap and water.
      4. Drivers are equipped with personal hand sanitisers for regular use on delivery trips.

  5. How do all restaurants make sure that workplaces are clean and hygienic?

      1. Cleaning schedules are followed daily.
      2. All food contact surfaces are cleaned and washed, as and when necessary: during and/or immediately after the handling of food so that contamination of the food that meets any such surface is prevented.
      3. Daily deep cleaning. This requires all equipment and surfaces to be thoroughly washed with soap and water.

  6. What are the Wimpy’s standard operating procedures when it comes to product handling?

      1. Our restaurants pride themselves in the strict personal hygiene practices supported by the Food Safety Policies, under the regulation of the national Department of Health

  7. How is Wimpy promoting social distancing?

      1. Floor markers indicating 1.5-meter safe distance for customer queues are in place. Depending on the size of restaurant and the number of floor markers that assist with social distancing, we only allow a limited number of customers inside the restaurant at a time.

  8. Why can’t we order all menu offerings we could before?

      1. Due to the strict physical distancing practices we have put in place in our kitchens, our restaurants are operating with a very limited number of staff which means that we have had to rationalise our menu to optimise our speed of service.r speed of service.