A return to bars and restaurants was desirable and necessary, for the sake of the economy, but health care was still required. With an almost complete lack of definition across the country, the General Directorate of Health (DGS) has made an update of the procedures to be followed in restaurant venues (Directive 023/2020 from 05/08/2020 updated to 05/20/2021). There are guidelines for all stakeholders: companies, workers, and customers.
Companies
The DGS standard mandates that “restaurants and beverage establishments must ensure that all persons who work there and who frequent them are aware of compliance with minimum physical distance between persons, rules for correct hand washing, hand sterilization, respiratory marking, as well as as other measures of an environmental nature” .
It also stresses the importance of developing and / or updating its contingency plan for COVID19, ensuring that workers are able to put that plan into action and determine the facility’s maximum capacity, in order to ensure compliance with applicable legislation.
Organizations should also give preference to customer space use in outdoor areas AwayAnd the Connecting e Driving in. Recommendations are also given regarding space organization in order to ensure space, availability of alcohol gel, menus that do not need to be handled and the removal of decorative objects from tables, as well as proper ventilation of spaces.
Workers
It is recommended that workers in food and beverage establishments be aware of the measures in each organization’s specific contingency plan for COVID-19 and how to act in the event of a potential or probable case of COVID-19. Restaurant personnel must also comply with safety recommendations and report instances of non-compliance with measures implemented by the company or competent entities that may pose a public health risk.
It is also recommended for those who work in the field of restoration, to maintain, whenever possible, a physical distance from colleagues and clients, and to comply with hygiene measures and the correct use of a mask, as well as gloves, especially when handling food.
DGS recommends disinfection between each customer and that cutlery and other utensils be placed on the table in the presence of the customer who will use them.
Client
DGS specifies that customers are required to comply with safety standards set by catering establishments.
In the payment process, contactless channels are preferred (such as computer applications or cards). contact). If the code must be entered, the device must be disinfected between uses.
If a customer shows signs or symptoms of COVID-19, they should not go to public places.
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