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May 30, 2020 At the bar or restaurant, in times of Covid-19, it is good to follow some rules before entering the club, as well as once inside. Starting from trying to reduce the use of cash. The recommendations for the citizen are contained in the Report "Interim indications on the containment of the infection by SarsCov2 and on food hygiene in the restaurant and food administration" of the Higher Institute of Health. These are the tips.- BEFORE ENTERING: where possible, book by telephone or via app on the premises with take-away products, prefer online or telephone ordering; if you are waiting in the restaurant, keep your distance from other customers, when not possible wear the mask.
- INSIDE THE ROOM: follow the directions for access and for movements inside, limiting the latter as much as possible, always keep your distance, respect the obligatory routes, always wear a mask, even when you turn to the staff, take it off only when you consume, always use the hand sanitizing sprays or gels available, if you use the hand washed toilets, avoid the promiscuous use of crockery, cutlery and bottles. In places with counter consumption or take-away products, limit the stay in the room to what is strictly necessary, avoid the use of cash.
- RECOMMENDATIONS FOR MANAGERS: limit the number of accesses to the premises to avoid overcrowding; provide separate routes for customer entry and exit; enforce the safety distance between people, also with specific signs; advise against accepting customers who use filter half-masks equipped with a valve (FFP2 / FFP3 with exhalation valve) which, by not providing an exhalation barrier for their specific manufacturing principle, do not guarantee respect for risk situations; adopt alternative methods to the use of paper menus and wine lists, for example through the posting of signs or screens or the use of smartphone applications or the use of single-use paper menus; eliminate the buffet service and avoid appetizers with shared dishes, favoring single portions.
- TO PREVENT THE CONTAMINATION OF FOOD AND SURFACES: workers in the kitchen and therefore in the preparation of food must adopt stringent hygiene measures such as washing hands very often and never touching the eyes, nose and mouth and wearing glasses during handling of irritating foods (onions, chili peppers, etc.). Always refer to the five key points for safe food indicated by WHO (adherence to hygiene practices, separation of raw and cooked food, careful cooking of food, keep food at the right temperature, use only water and safe raw materials); ensure adequate sanitation, with appropriate products and with adequate frequency, of the rooms assigned to the administration and storage of food, of the service rooms, as well as of all the tools and surfaces with which the food comes into contact (work plans, containers, dishes).
For the staff in charge of table service it is necessary to use the surgical mask for the whole shift and, where possible, to use gloves. Administrative and cash staff must wear the surgical mask and also include separation barriers such as plexiglass separators.