Hygiene and distance: Restaurants prepare for the 'new normal'

Do you miss going out for a coffee or eating in restaurants? The food industry is already preparing for the return to the "new normality", in which they will have to implement rigorous hygiene and healthy distance measures, to prevent COVID-19 infections.

This Monday, the National Chamber of the Restaurant and Seasoned Food Industry (CANIRAC) published the “Safe Table” COVID-19 Prevention Protocol, which will apply in restaurants across the country.

According to the document, "hygiene and distance between people will be the top priorities for restaurants in the new normal, once the generalized quarantine is lifted."

The measures must be effective as of June 1 and will be limited by a period of specific days, while Phase 4 is defined by the health authorities.

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Sanitization and hygiene of restaurants

-Prior to the opening of the restaurant, exhaustive sanitization work must be carried out on the entire establishment, including the ventilation ducts and kitchen hoods.

-The supply of supplies for washing and disinfection of the premises must be guaranteed.

-You must ensure that the establishment has natural or mechanical ventilation.

-Carry out continuous and specific cleaning of lamps, chairs, tables, railings, handles, doors, walls, windows and any other element available to customers, employees and suppliers.

-Pay special attention to the restroom area and completely avoid the use of cloth towels and have disposable paper towel dispensers.

-Reinforce good hygiene practices in the process of food and beverages and raw materials in order to avoid contamination throughout the process.

Read more: COVID-19: Is there a risk of infecting me if I order food at home?

Staff training and protection

-CANIRAC recommends personnel management to detect risk groups (elderly people, pregnant women, with diabetes, hypertension, respiratory or immunological diseases) to guarantee their safety and rule out risks at the time of reopening.

-Train all staff on the importance of hand washing in each change of activity, pointing out that it is the simplest and most effective measure to avoid contagion.

-Record the body temperature of all staff upon entering the facilities and before the end of their shift, and inform them when they should stay home, in case of symptoms.

-Discourage handshakes and/or kisses between employees.

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-Provide all staff with face masks and face masks, which they must use throughout the working day.

-Avoid the use of cell phones in the facilities, and if necessary disinfect them, to reduce risks of contamination through personal items.

-In the kitchen, work rules must be established to mark the flows and that each person knows their position or item, and knowing that it is difficult to maintain the 1.5 meters of interpersonal distance, a clear and organized distribution of tasks is recommended.

-Have antibacterial gel dispensers in specific workplaces.

-There should be guidelines for the control of visits, suppliers and contractors outside the restaurant.

-Establish specific areas and times for receiving products, respecting a healthy distance and with the use of mandatory face masks.

-Remove all cardboard and plastic packaging from products before they enter the warehouse.

Find out: Waiters, restaurants and shops: the most affected by COVID-19

Capacity and physical distancing

-The capacity of the restaurants must respect the social separation regime, with a distance of no less than 1.5 meters.

-Promote online reservation systems and limit the number of people to a maximum of 10 per table.

-The cabinets may be used with physical barriers.

-Set up the table in front of the client, in order to minimize the display time of the tableware, and they must eliminate unnecessary elements such as acrylics and decorations.

-Menus should be implemented that reduce physical contact, with blackboards, disposable formats or through QR. In case of using menu holders, these must be sanctified before and after each use.

-The table linen must be completely changed after each service and the textile garments must be washed with water at 90ºC.

-All condiments, sauces and extras requested by the guest must be served at the time and in individual portions.

-All children's areas must remain closed.

-In the case of having a buffet service, restaurants must implement anti-sneeze covers and designate staff to serve the diner.

-The bar counters will be allowed as long as the social distancing regime is respected and these cannot be used as a waiting area.

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input measurements

-In case of having a single access to the establishment, the use of signs or physical barriers is recommended for the entry and exit of people and suppliers, and for compliance with the healthy distance.

-It is suggested to use sanitizing mats or similar alternatives at the entrance.

-Keep, if possible, the doors of the establishment open to promote natural ventilation.

-Try to eliminate waiting areas and lobbies.

-Have antibacterial gel dispensers for employees, customers and suppliers.