From May 30, 2020 the restaurant business started to work under new rules – from that moment the “Recommendations on organization of work of public catering enterprises in conditions of preservation of risks of spreading COVID-19” came into force.
The uncomplicated list of innovations consisting of 16 items, despite its deceptively recommendatory nature, forced restaurateurs to rethink their approach to ensuring the safety of visitors.
Pre-shift staff screening
Every employee should undergo a body temperature test before starting work. If an elevated body temperature is detected, the employee should be turned around 180 degrees and sent away. However, the document does not explain on what principle to differentiate elevated temperature and whether it is necessary to make allowance for other possible illnesses of the employee, leaving freedom for interpretation.
In addition to temperature, it is necessary to pay close attention to signs of respiratory disease, as well as to inquire about the health of the employee’s roommates and possible contacts with other persons who have returned from other countries.
Providing staff with personal protective equipment
From now on, all restaurant staff must be provided with masks and gloves. If the mask is disposable, it is assumed that it can be worn for no more than 3 hours. Alternatively, reusable masks can be used and the filters in them can be changed.
This also includes disinfectant wipes, skin antiseptics for hand treatment and disinfectants.
Disposable masks must not be reused. After use, they should be packed in two plastic bags and only then placed in the general waste collection container.
It is recommended to have a five-day supply of personal respiratory protection equipment and gloves.
Organization of hand treatment places with skin antiseptics
At the entrance to the restaurant, it is desirable to give the visitor the opportunity to disinfect the skin of the hands. Dispensers or disinfectant wipes can be used for this purpose. It is advisable to keep a permanent stock of all items purchased for at least five days.
Increasing the distance between tables
From now on, the recommended distance between tables should be at least 1.5 meters. Alas, the document does not specify whether the distance between tables should be based on the edges of the tables themselves or on the seats where visitors sit.
Regular disinfection of the premises
It is recommended that all restaurant premises (both business and public) be wet cleaned every day with virulicide disinfectants. All contact surfaces should be treated every 2-4 hours. These include door handles, switches, handrails, railings, surfaces of tables, chair backs, office equipment.
For disinfection it is necessary to use disinfectants registered in accordance with the established procedure and authorized for use in catering organizations, whose instructions specify the modes of disinfection of objects for viral infections.
It is advisable for the restaurant to have at least a five-day supply of disinfectants.
Air disinfection and ventilation of premises
It is advisable to disinfect the air in all enclosed areas of the restaurant where staff are regularly present.
Disinfection of utensils
The utensils used by the restaurant shall be free of scratches, chips, cracks and other deformities. All utensils shall be sanitized either by dishwashers with disinfectant effect or by hand with treatment with disinfectants.
If for any reason the restaurant is unable to sanitize dishes by either of the above methods, the restaurant must suspend operations or use disposable tableware. After use, disposable tableware should be collected in disposable bags and disposed of.