GENERAL RECOMMENDATIONS FOR CATERING ESTABLISHMENTS
General recommendations for catering establishments related to the infection (COVID-19) caused by new coronavirus (SARS-CoV-2)
o To prevent people from gathering at one place and in the same time, make sure to accept customers only by pre-booking system (pre-booking service), and if: o If the service is provided by the on-site delivery service representative (representative of the legal entity), the waiting process must be carried out outside the building, in compliance with the appropriate safe distance; o If the service is provided by a person, it is allowed to carry out the waiting process in a closed space using a face mask and in compliance with the relevant regulations of the social distance. o Pre-determine a place for guests (by marking the floor and keeping a distance); o Provide information to employees and users about preventive measures related to the virus; o Provide daily video screening or thermo screening of employees and customers; o Control the number of employees and customers; o Place the disinfection barrier at the entrance, indicating the appropriate binding mark; o Install a protective transparent barrier at the cash register - to avoid direct contact with the customer; o In the workplace, ensure to have at least 70% alcohol-based hand sanitizer or other disinfectant solution with the same effect is required for periodic hand disinfection; o Give preference to cashless payments.
Requirements for public catering facilities with open space (terrace / veranda / open restaurant): Definition:
Terrace / veranda - a covered / semi-covered or uncovered space, at least 1 side of which is connected to the open space and which can be reached through passing the internal space of the food facility. Open Restaurant - Roofed / semi-roofed or roofless space with at least 1 side connected to the open space and that can be reached with an independent entrance. o Keep a safe distance between the customer tables, not less than 2 meters; o Between the backs of the chairs - a distance of not less than 1 meter; o Let no more than 6 customers at 1 table; o Additionally, as an exception, a child under the age of 12 can be placed at one table; o If it is not possible to maintain a safe distance of 2 meters, a temporary protective barrier may be used. Use the individual hosting method;
o In order to avoid direct contact of customers with bartenders in the beverage service area (bar), provide beverage services individually, with a table delivery service; o Ensure a safe distance between the tables and walking space outside buildings.
Requirements for public catering facilities with closed space:
Make sure the tables and seating areas in the hall meet the following requirements: o Keep a safe distance between the tables, not less than 2 meters; o A distance of at least 1 meter must be provided between the customers of one table; o The area required for one customer should be at least 2.25 m2. o The distance between the backs of the chairs should not be less than 1 meter; o Place no more than 6 customers at one table; o It is possible to place family members and a child under the age of 12 at one table as an exception; o In case of failure to maintain a safe distance of 2 meters, a temporary protective barrier may be used. However: o The dining areas up to 30 m2 are not allowed to use protective barriers; o The dining areas above 31 m2 are allowed to use protective barriers in not more than 50% of the total dining area (in this case, the accommodation area for 1 person should be not less than 1.8 m2). o Provide closed spaces with natural ventilation. If this is not possible, use artificial ventilation, with increased concentrations of air entering from the outside, circulating and extracting. Establish engineering control over its operation; o Use the individual hosting method; o Provide a printed (single-use) menus for guests. In case of offering an electronic menu, place the disinfectants for hygienic hand processing with the menu board, indicating the appropriate mandatory mark; o In order to avoid direct contact of customers with bartenders in the beverage service area (bar), provide beverage services individually, with a table delivery service; o To illustrate the above-mentioned requirements, it is mandatory to mark the layout and distance of the tables, with the appropriate markings.
The following procedures should be kept while hand washing:
o Kitchen utensils should be washed and dried in a specially designated area: o The utensils must be mechanically freed from food waste; o Wash with at least 40C water and detergent in the first kitchen sink; o Wash again with at least 40C water and use a smaller amount of detergent in the second kitchen sink; o Rinse with hot running water at a temperature of not less than 65C; o To dry up and drain on a sieve;
o Smaller inventory - boards, spatulas, mixers, etc. should be dried after washing with hot water. Kitchen utensils are washed in hot water with detergents. The utensils should pass at least 65C in hot water and be drained; o Hand washing should include three compartment sinks for dining utensils and two compartment sinks for glass utensils and dining utensils. It is permissible to wash dining utensils and appliances in two compartment kitchen sinks in organizations with a limited range; o In beer bars, cups and glasses are washed with hot water at a temperature of not less than 45-50C and using detergents and disinfectants; o Instructions for washing dishes and inventory rules should be posted on the wall in the washing departments, indicating the concentrations of detergents and disinfectants used.
Rules for tablecloths and napkins hygienic regime:
o Use disposable tablecloths, or limit their use as much as possible, as cleaning and disinfecting dining tables is more convenient and hygienic after each use; o Used wipes should be collected in a bag specially allocated for this purpose or in another covered space.
Cleaning and disinfection:
o Toughen the rules of cleaning and disinfection measures in common areas (toilets, corridors, halls, elevators, etc.). Set a periodic 2-hour mode for cleaning; o While cleaning, especially pay attention to items that are often touched by hand, such as: handles, elevator buttons, switches, door buttons, etc. o Additional instruction should be given to the staff responsible for cleaning; o Any cleaning agent (e.g. floor cleaning cloth) made of the material should be disinfected after use; o Disinfect non-porous cleaning materials with 0.5% sodium hypochlorite solution or other chlorine-containing solution in accordance with the law; o Cleaning / disinfection of common areas should be carried out in a wet manner. Based on the order of the Minister of IDPs, Labor, Health and Social Affairs № 01-123 / O. to prevent the spread of infection (COVID-19) caused by the new Coronavirus (SARSCoV-2). In accordance with the appropriate annex to the measures to be taken for the purpose.
Obligations of the employer:
o Post ads about COVID-19 preventative measures in a prominent place; o At the entrance to the facility, for employees and guests, place hand antiseptics; o Ensure hand hygiene for employees and guests with water and liquid soap; o Ensure placing of disposable wipes at work;
o Provide employees, depending on the specifics of the job, with the necessary personal protective equipment (gloves, gloves, protective headlights/glasses, aprons, special shoes); o After hosting each customer, clean the tables using a disinfectant solution; o Provide information to employees on the proper use of personal protective equipment and hygiene and their subsequent storage/removal; o Periodically, several times a day (at least two hours apart), ventilate work spaces; o Provide cleaning of frequently touched surfaces (including door handles, on/off buttons) several times a day (at two-hour intervals) with the appropriate concentration disinfectant solution; o Ensure that disposable wipes or other hygienic waste containers used by employees/customers contain disposable plastic bags. Remove and dispose of the waste park using disposable gloves. o Ensure timely disposal of such waste by the appropriate person/service; o After each working day, ensure that the work area is cleaned in a wet manner using disinfectants; o Provide centralized washing of special clothing; o Frequently wash and disinfect all surfaces and inventory that come in contact with food; o Use the maximum concentration allowed for all disinfectants and detergents; o The employer is obliged to monitor the implementation of the recommendations.
Obligations of employees:
o Follow the rules of hygiene in your workplace; o When performing the work, use the personal protective equipment provided by the employer; o At the end of the job, clean the work areas and the tools you use during the work process with disinfectants; o Carry out hand hygiene often; o Use alcohol-based hand sanitizers if you are unable to wash and dry your hands. Remember that washing your hands with soap and water is preferable; o Avoid touching your eyes, nose or mouth with your hands. During the work period, ensure that the hair is tightened firmly so it can not touch your face (it is possible to use a tweezers or a special head scarf); o Change gloves often. When changing, it is necessary to wash your hands. Do not consider gloves as a substitute for hand washing. Hand washing is a more effective protective barrier to infection than a disposable glove; o Replace gloves after handling non-food items, such as opening/closing doors manually and emptying boxes.
FOR ADDITIONAL INFORMATION, PLEASE CALL 1505 OR 116001