Safety and hygiene measures in restaurants

 

Now that we are beginning to eventually occupy leisure time in bars and restaurants, it is more important than ever to prioritize health and safety for everyone. A commitment that must be correctly managed at all times. In order to prevent the spread of the SARS-CoV-2 coronavirus, the Government has established a series of safety and hygiene measures that all restaurants and bars must follow during and after the de-escalation.

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Hygiene And Safety Measures For Restaurants And Requirements

As we know, the virus is transmitted by contact with the respiratory secretions of an infected person, when they cough, sneeze or by the small droplets of saliva that are expelled when speaking. This is why it is necessary to maintain a safety distance of 1.5-2 meters from other people and closely monitor surfaces or objects that can be impregnated and transmit the virus. Especially, you have to:

 

• avoid touching your mouth, nose or eyes
• wear gloves and masks
• and increase the frequency of personal hand hygiene.

 

With these general considerations present, establishments that handle food and that allow a greater influx of people must follow some basic rules, establish coordination of measures and identify risks for implementing appropriate measures.

 

First, the cleaning and disinfection of the surfaces of the establishments should be extreme. Likewise, it will be essential to guarantee the distance between people through the proper organization of the furniture and the monitoring of the capacity.

Second, following the general recommendations of the health authorities (masks, gloves, safe distancing…), a contingency plan must be designed and the material resources and means must be available to comply with the measures proposed in each case:

 

• soaps, disinfectant solutions, guides and posters on the hygiene rules to follow, thermometers, capacity separations, and interpersonal distance…

All the hygiene and safety guidelines and measures to be followed must be disseminated by all staff members through complete and accurate information.

General Requirements For Cleaning And Disinfection Measures In Restaurants

What guidelines are recommended for the prevention of the virus and to guarantee greater peace of mind for clients and workers?

• Mark in the establishment by signage elements how to maintain the safety distance (on terraces, bar, corridors, bathrooms…).
• Facilitate the use of disinfection solutions for everyone at the entrance and/or exit of the restaurant.
• Have informative signage on the mandatory preventive and hygiene measures to be followed by customers and workers.
• Restaurant staff must be aware of the established safety and hygiene measures and comply with them responsibly. These are some of them:
  • Put on gloves and masks (that should be updated at the end of their useful life).
  • Avoid physical contact with other people.
  • Throw away used handkerchiefs or personal hygiene items.
  • Handle money and menu cards with care, especially after touching them.
  • Make sure your work uniform is clean and your personal hygiene is impeccable.
• Control the capacity and the distance between clients and tables: Update the distribution of the room, bar, and/or terrace so that there are two meters between each table and try to provide physical barriers.

Other recommendations to follow in restaurants and bars against COVID-19

• Organize reservations to avoid crowding customers and waiting lines.
• Clean and disinfect tables and chairs between services.
• Promote electronic payments.
• Reduce the environmental exposure time of crockery and cutlery (they must be kept indoors and away from customers).
• Prioritize single-use table linen, as well as self-service products
• Avoid the use of cards: You can opt for new technologies (such as the QR code) or the traditional blackboard system.

 

Regarding the exchange of goods, great care must be taken when receiving and/or handling orders, which must be disinfected, remove the packaging or change the packaging for those items that cannot undergo a cleaning and disinfection procedure.

 

The general hygiene and disinfection measures in the premises, it is important to make sure that it is thoroughly cleaned before opening and after closing.

 

Regarding general cleaning tasks, it is advisable to disinfect each cleaning element after use, increase the disinfection of the bathrooms, and emphasize those objects and surfaces that are used the most (knobs, switches, bars, armrests, taps, etc.). latches, etc.).

It is important to guarantee good ventilation in the restaurant for air renewal. If this cannot be ensured naturally, the use of mechanical ventilation systems is recommended. 

In this sense, remember that:

 

• You have to check the air conditioning system if it has not been used for a while. Paying attention to cleaning the filters.
• The ideal room temperature is between 23-26º.

 

Other requirements that need to be informed belong to:

 

• Kitchen hygiene and disinfection measures
• Reception of raw materials
• toilets
• Service in room, bar, terrace, or buffet
• Delivery
• textile cleaning
• Requirements for professional cleaning staff

Below, I summarize the hygiene and safety measures to follow in restaurants. In order to adequately comply with all the requirements. We recommend you get in-depth information or receive specialized advice from risk prevention professionals. From office power Services, we are already beginning to apply these protocols and have helped the restaurant sector by granting the safe trade seal. You can get more information in this article on