The staff in charge of food preparation will be competent in food hygiene training, in accordance with current legislation.
The staff will wear masks and gloves that will be changed frequently (according to the frequency indicated by the manufacturer).
Two masks will be worn in the kitchen when the interpersonal distance of one meter cannot be respected.
Gloves will be changed after carrying out activities not related to food, such as opening / closing of cells, entry and exit doors of the kitchen premises and emptying of the containers.
At each change of gloves, it will be necessary to wash hands with soap and warm water. Only after a thorough handwashing, disinfectant gels can be used.
In the event that the premises do not allow social distancing, alternative measures will be put in place to protect workers such as:
- Alternating workstations;
- Providing PPE such as masks, hair caps, disposable gloves, non-slip shoes;
- Spacing workstations;
- Limiting the number of workers employed at the same time;
- Organizing staff into working groups to reduce interactions between groups.
All surfaces and utensils in contact with food will be washed and sanitized frequently.