You must take into account that:
The following article has been written by the Center for Disease Control (CDC) of the United States, focused on the actions to be carried out in this country. Because of their important content, we share them so that each country and administrator of restaurant adapt it to the environment in which it operates. The Management team of Restaurants hope it will be very useful

Considerations for restaurants and bars

How restaurants And bars have resumed activities in some areas of the United States, the CDC offers the following considerations for operators to consider to protect employees, customers and communities and slow the spread of COVID-19. The restaurants and bars can determine, with the collaboration of local and state health officials, whether and how these recommendations can be implemented, and whether adjustments need to be made according to the needs and circumstances of the local community.

Implementation must be guided by what is possible, practical, acceptable and necessary in each community. The purpose of these considerations is to complement -do not replace- any state, local, territorial or tribal health, safety and law, norm and regulation that companies must comply with.

Guiding principles to consider

The more interaction between people and the longer they interact, the greater the risk of spreading COVID-19. The following are the ways in which the risk of spreading COVID-19 increases in restaurants or bars:

  • The lowest risk: Food service is limited to counter service, delivery, takeout, and sidewalk pickup.
  • More risk: the one-stop service, delivery, takeaway and sidewalk pickup. On-site food service is limited to providing care outdoors. The capacity in the seating areas should be reduced so that the tables are at least 6 feet from each other.
  • Even more risk: Food service is offered indoors and outdoors. The capacity in the seating areas should be reduced so that the tables are at least 6 feet from each other.
  • The highest risk: Food service is offered indoors and outdoors. Capacity in sitting areas No. it is reduced and the tables No. They are at least 6 feet apart from each other.

COVID-19 is spread mainly through respiratory droplets released by people when speaking, coughing, or sneezing. It is believed that the virus could be transmitted to the hands through a contaminated surface and from there to the nose or mouth, causing an infection. Consequently, personal prevention practices (such as washing hands, stay home if they are sick) and perform the tasks of environmental cleaning and disinfection they are important principles mentioned in this document. Fortunately, there are a number of measures that operators of restaurants and bars can adopt to help reduce the risk of exposure to COVID-19 and its spread.

Encourage behaviors that reduce spread

Restaurants and bars may consider implementing various strategies to encourage behaviors that reduce the spread of COVID-19 among employees and customers.

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Maintain healthy environments

Restaurants and bars may consider implementing various strategies to promote healthy environments.

  • Cleaning and disinfection
    • Clean and disinfect surfaces that are frequently touched (eg door handles, cash registers, workstations, faucets, bathroom compartments) at least once a day or as many times as possible and as required by safety requirements of food. Clean shared objects (eg, payment terminals, tables, counters / bars, receipt trays, condiments) every time they are used.
      • Comply with current safety rules, regulations and laws.
      • Use products that meet the EPA disinfection criteriaexternal site icon and that they are suitable for the surface. Let the disinfectant act on the surface for the manufacturer's recommended contact time.
      • Establish a disinfection routine and train staff on proper cleaning procedures and periods to ensure safe and proper application of disinfectants.
      • Wash, rinse, and sanitize food contact surfaces with an EPA approved food contact surface sanitizer. If you need to disinfect a food contact surface for any specific reason, such as cleaning blood or other body fluids or performing a deep clean in case of probable SARS-CoV-2 contamination, follow this procedure: wash the surface, rinse and disinfect as directed on the disinfectant label; Rinse it and then disinfect it with a disinfectant for food contact surfaces.
      • Make sure there are no residues of cleaning or disinfection products on the table surfaces. These products can cause allergic reactions, or the ingestion of chemicals by someone can occur.
    • Create a schedule to increase routine cleaning and disinfection tasks.
    • Guarantee the application safe and correct of disinfectants and their adequate storage to avoid food contamination and damage to the health of employees or other people. This includes storing products out of the reach of children.
    • Wear gloves to remove garbage bags and to handle and dispose of waste. Immediately wash your hands when removing gloves.
  • Objects to be shared
    • Avoid sharing items that are difficult to clean or disinfect.
    • Limit sharing of food, tools, equipment, or supplies by staff members.
    • Ensure adequate supplies to avoid the need to share frequent contact materials as much as possible (eg, serving spoons) or limit the use of supplies and equipment to only one group of workers at a time, and clean them and disinfect them after each use.
    • Avoid using or sharing items that are reusable, such as menus, condiments, and any other food containers. As an alternative, use digital or disposable menus, individual serving condiments, doors, and trash cans that do not require hand contact.
    • If available, use contactless payment methods whenever possible. Ask customers and employees to exchange cash or cards through receipt trays or the counter instead of passing it by hand to avoid direct contact. Clean and disinfect Frequently touched surfaces such as pens, counters, or hard surfaces between use and use and recommend customers to use their own pens.
    • Use disposable tableware and utensils (eg, plates, glasses, silverware, napkins, tablecloths). If disposable utensils are not feasible or inconvenient, make sure all dishes and non-disposable utensils are handled with gloves and dishwasher or hot water and soap are used for washing. Change and wash the table linen (napkins and tablecloths) after each customer uses it. Employees must washing hands Gloves are hardly removed or after handling used utensils or dishes.
    • Avoid using utensils kitchen or containers brought by customers.
  • Ventilation
    • Make sure that the ventilation systems are working properly and increase the air circulation outside as much as possible, for example by opening doors and windows and prioritizing the occupation of outdoor tables. Do not open doors and windows if doing so poses a health or safety risk (eg, risk of falling or risk of causing asthma symptoms) to customers or employees.
  • Water systems
    • To minimize the risk of legionnaire's disease and other diseases associated with water, take action to ensure that all water systems (eg faucets, decorative fountains, drinking fountains) are fit for use after prolonged closure of the facility.
  • Modification of provisions and procedures
    • Change the provisions of the bars and restaurants to ensure that all groups maintain a distance of at least 6 feet (eg, point out tables / stools that are not enabled).
    • Limit capacity in sitting areas to promote social distancing.
    • Offer window-based, curb pickup, or home delivery options, as appropriate. Prioritize the occupation of the outdoor tables as much as possible.
    • Ask customers to wait in their cars or away from the property while waiting for a table to be served or to pick up food. Inform customers of protocols for eating on-site and picking up food through posters and the commercial website.
    • Avoid crowding in waiting areas by using phone apps, text messaging, or signs that alert customers when their tables are available. Avoid using alarms or buzzers or other shared objects.
    • Consider options so that customers can pre-order what they want to eat to limit the amount of time they stay at the property.
    • Avoid offering self-service food or drinks, such as a buffet service, salad bar, or drinks.
  • Guides and physical barriers
    • Install physical barriers, such as guards or dividers, especially in areas where it is difficult for people to maintain a distance of at least 6 feet. Barriers can be useful in restaurant kitchens and cash registers, at reception or in areas where food is collected as it is often difficult to maintain a distance of at least 6 feet in these locations.
    • Provide physical signs such as tape on floors or sidewalks and signs to ensure people keep a distance of at least 6 feet from each other. Consider providing these signs where they form rows, in the kitchen and at the bar counter.
  • Communal spaces
    • Close shared spaces such as break rooms, if possible; otherwise, make a phased use of the site and clean and disinfect every time it is used.
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Maintain healthy operations

Bars and restaurants may consider implementing various strategies to maintain healthy functioning.

  • Protections for employees at increased risk of becoming seriously ill from COVID-19
  • Regulatory awareness
    • Consider local or state policies and recommendations related to congregations or group meetings to determine if an event can be organized.
  • Rotating or staggered shifts and separate seats
    • Rotate or stagger shifts to limit the number of employees in the restaurant or bar at the same time.
    • Stagger or limit meal times to minimize the number of customers within the establishment.
    • If possible, flexibilize workspaces (eg, via telecommuting) and schedules (eg, with staggered shifts) to help implement social distancing policies and practices (maintain a distance of approximately 6 feet) between employees and others, especially if state and local health authorities recommend social distancing.
  • Congregations
    • Avoid group events, congregations, or meetings where it is not possible to maintain a distance of at least 6 feet between people.
  • Travel and public transport
    • For employees who commute to work in public transportation or carpooling, encourage them to use transportation options that minimize close contact with other people (eg, walking or biking, driving alone or with household members only), or consider offering the following support:
  • Designated contact point for COVID-19
    • Designate one staff member from each shift to be responsible for answering questions related to COVID-19. All staff members should know who this person is and how to contact them.
  • Comunication system
    • Implement systems to:
        • In accordance with current law and privacy policies, have staff inform the establishment's contact point if they have the symptom COVID-19 test positive for COVID-19 or have been exposed to someone with COVID-19 in the past 14 days, according to health information exchange regulations for COVID-19external site icon (eg, see “Notify Health Officials and Close Contacts” in section Prepare for when someone is sick below), and other applicable privacy and confidentiality laws and regulations.
          • Notify staff, customers, and the general public of business closings and restrictions imposed to limit exposure to COVID-19 (eg, limited hours of operation).
  • License policies (rest)
    • Implement flexible sick leave policies and practices that allow employees to stay home if they are sick, have been exposed or take care of a sick person.
      • Review and review employee leave, telework, and compensation policies.
      • Leave policies should be flexible and not punitive, that is, they should not penalize employees for being absent, and they should authorize sick employees to stay at home and away from their colleagues. Leave policies should also consider employees who should stay home with their children if there are school or child care program closings, or if they must care for sick family members.
    • Create policies for returning to work after being infected with COVID-19. The criteria for suspending insulation at home CDC can help create these policies.
  • Staffing Support Plan
    • Monitor employee absenteeism, train staff to accomplish different tasks, and create a list of backup staff.
  • Staff training
    • Train all employees on safety measures.
    • Take virtual trainings or make sure that the social distancing during training.
  • Recognition of signs and symptoms
    • Perform daily health checks (eg, temperature monitoring and / or the symptoms) of staff in a safe and respectful manner and in accordance with current privacy laws and regulations.
  • Support and resilience
      • Promote good eating habits among employees and make time for exercise, sleep and relaxation.
      • Encourage employees to speak to someone they trust about their concerns and how they feel.
      • Consider putting up posters for the National Helpline: Call 1-800-985-5990 or text TalkWithUs to 66746.
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Prepare in case employees get sick

Restaurants and bars may consider implementing various strategies to be prepared in case someone becomes ill.

I am a dreamer and in my dreams I believe that a better world is possible, that no one knows more than anyone, we all learn from everyone. I love gastronomy, numbers, teaching and sharing all the little I know, because by sharing I also learn. "Let's all go together from foundation to success"
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