ORGANIZATION OF INTERNAL ROUTES AND DEFINITION OF AREAS OF OBLIGATION OF MASKS WHERE IT IS NOT POSSIBLE TO ENSURE DISTANCING OF 2 METERS

DISINFECTANTS WILL BE USED SUCH AS BLEACH DILUTIONS (1:50) OR ANY OF THE DISINFECTANTS WITH VIRUCIATED ACTIVITY THAT IS ON THE MARKET

INFORMATION POSTERS IN ALL SPACES

DISINFECTION OF TOILETS AND POINTS OF GREATEST CONTACT WITH SPECIFIC PRODUCTS 6 TIMES A DAY

VENTILATION WITH ACTIVE CARBON FILTERS AND UV LIGHT BEFORE AND AFTER EACH SHIFT

ALCOHOL-BASED SANITIZING LIQUID DISPENSERS

CLOSED CONTAINERS FOR WASTE

VENTILATION OF SPACES WITH OZONE GENERATOR BEFORE AND AFTER EACH SHIFT

GLOVES AND MASKS AVAILABLE TO CUSTOMERS WHO REQUEST THEM

Avoid touching your eyes, nose, and mouth.

Outside of work, avoid close contact with sick people.

Wash your hands after using the sink.

Do not go to work if you feel unwell.

Cover coughing or sneezing with a tissue, then throw the tissue in a closed container and wash your hands immediately.

Avoid touching high-frequency points of contact.

Wash your hands often with soap and water or an alcohol-based hand sanitizer with at least 60% alcohol.

After each production, everything will be disinfected again, the kitchen floor will be cleaned with bleach and hot water and all the containers will be left in place.

Before each production session, the worktops will be disinfected and everything that has stainless steel will be reviewed with a food bactericide product, with special kitchen paper and it will be ventilated.

The entrance door to the kitchen will always remain closed.

Before entering the kitchen, you will proceed to change from street clothes to work clothes in the dressing room: pants, t-shirt, apron and shoes and once all the clothes and regulatory shoes have been placed, you will proceed to wash your hands with hot water and soap. in the bathroom area, drying hands and applying the hydroalcoholic sanitizing gel.

Avoid touching high-frequency points of contact.

When entering the kitchen, the overhead doors will be opened with the elbow without touching the surface of the door with the hands.

Any product that enters the space will be registered with the following data: date, day, time, supplier, product, reference…. And all the labels of each reference with the no. of LOT.

The chef will be responsible for verifying through the control of temperature, appearance, possible damage to cans, bags, etc., that everything is in perfect condition and within the regulatory sanitary parameters and will reject those that are not in conditions.

Any product received by an external supplier may not enter the kitchen with the box or packaging, the box or packaging will be left in the garbage can at the entrance and the products will be disinfected or placed in a container and disinfected at the sink. the kitchen.

In the transport vehicle the two people who go inside will go with the mask and gloves different from the ones they wore in the kitchen.

Upon arrival at the event, the client will be notified via telephone to proceed to open the door and maintain the safety distance between us and our client.

Another person from the team will fetch the transport van and disinfect the cargo section with the regulatory products special for the commercial vehicle. The same procedure will be repeated in each delivery and collection service.

The trunks will be disinfected again externally with the special food bactericidal products before entering the room.

A coffee break each attendee will have their kraft bag with the coffee product inside, the same for lunch, which due to the state we are in cannot be a FINGER FOOD service and a menu will be prepared with a first, a second and some desserts for each attendee.

Upon arrival at the event, the entire team will proceed, before entering the room where the service will be performed, to wash and disinfect hands, change gloves and masks, and work shoes.

The trunks will be disinfected again externally with the special food bactericidal products before entering the room.

The cafeteria service may not be with dishes, it will be served with single-use material and the worker is the one who will provide the sugar and what is necessary for the service to each attendee.

A coffee break each attendee will have their kraft bag with the coffee product inside, the same for lunch, which due to the state we are in cannot be a FINGER FOOD service and a menu will be prepared with a first, a second and some desserts for each attendee.

All individual bags will be left in one area and each attendee will take their pack keeping the safety distances that must be respected according to the regulations of the Ministry of Health.

Un coffee break cada asistente tendrá su bolsa kraft con el producto del coffee en su interior, lo mismo para el lunch, que debido al estado en que nos encontramos no podrá ser un servicio FINGER FOOD y se procederá a la elaboración de un menú con un primero, un segundo y unos postres para cada asistente. Se admiten cambios hasta 72 horas antes del servicio.