Regions open, “7 million Italians on vacation in June”
Where possible, book by phone or via app; in premises with take-away products, he prefers online or telephone ordering; if you are waiting in the club, keep the distancing from other customers; when not possible, wear the mask.
Inside the club
follow directions for access and for internal movements, limiting the latter as much as possible; always keep your distance; respect the obligatory routes to reach the table or the point where to consume; always wear the mask, even when you turn to the staff, take it off only when consuming; always use sanitizing sprays or gels for the hands made available; if you use the toilet, always wash your hands thoroughly after use; avoid the promiscuous use of dishes, cutlery and bottles; in premises with counter consumption or take-away products, limits the stay in the room to what is strictly necessary; if possible, avoid using cash.
Rules for managers and operators
Among the main ones are: limit the number of accesses to the premises for avoid overcrowding; provide separate routes, when possible, for the entry and exit of customers from the premises; enforce the safety distance between people, also by adopting 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; to adopt alternative methods to the use of menus and the paper wine list, for example through the posting of signs or screens or the use of applications for smartphones or the use of disposable paper menus; eliminate the modalities of buffet service and avoid the administration of appetizers with shared dishes, favoring single portions. Furthermore, provided that those who accuse symptoms of Covid-19 compatible respiratory infection (cough, cold and fever above 37.5 C) among staff must abstain from work, precautions and procedures are described to prevent contamination. of the foods and surfaces with which they come into contact.
Rules for kitchen and food workers
AStake stringent hygiene measures such as wash your hands very often and never touch your eyes, nose and mouth and wear glasses when handling irritant foods (onions, chilli, etc.). always refer to the five key points for safe food indicated by the WHO (adherence to hygiene practices and cleaning, cleansing and disinfection procedures, separation of raw from cooked food, careful cooking of food, keep food at the right temperature, use only water and safe raw materials); to guarantee adequate sanitation, with appropriate cleaning and disinfectant 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 surfaces, containers , dishes).
Table service staff
It is necessary to use the surgical mask throughout the shift and where possible, the use of gloves (which are however always to be used during sanitation activities at the end of each table service). The administrative staff and those in charge of the cashier must wear the surgical mask also providing separation barriers (e.g. plexiglass separator).
2020 holidays abroad: where we can go to Europe
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