What is Coronavirus?
Coronavirus (COVID-19 or CoV) is a large family of viruses that cause illness ranging from the common cold to more severe diseases such as Middle East Respiratory Syndrome (MERS-CoV) and Severe Acute Respiratory Syndrome (SARS-CoV). A novel coronavirus (nCoV) is a new strain that has not been previously identified in humans. Common signs of infection include respiratory symptoms, fever, cough, shortness of breath and breathing difficulties. In more severe cases, infections can cause pneumonia, severe acute respiratory syndrome, kidney failure and even death.
Coronavirus (COVID-19) continues to spread across the globe, experts have already started planning and prepare good food safety practices to reduce risk. We all know that Restaurants, Hotels and Bars are the places where a large group of people gather together to eat, drink and talk in close places. Though it is not safe, as this kind of mingling might repel customers and workers as the coronavirus continues to spread. People in India love to eat outside food and being a Restaurant or Bar owner it’s your duty to keep your customers safe.
Keep a Check on Your Sick Staff
Managers must keep a check and send home all the employees that come in with symptoms of respiratory illness and separate them immediately from other coworkers according to the public health experts. But remember not to disclose to other staff about staff member’s health as it is recommended to protect the privacy of workers as well.
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You can even arrange some training for your workers to train them in best practices of respiratory hygiene, proper method & frequency of washing hands as well as identification of correlated indications.
Use Routine Cleaning Method
Early researches and evidence suggest that the COVID-19 virus can survive for several days at room temperature. It is recommended to use regular household cleaners, as well as you can also use a simple bleach solution (½ cup bleach to 1 gallon of water), are effectively preventing the spread of COVID-19 and other viruses as well.
Cleaning and Sanitizing
- It is important to know that cleaning and sanitizing are not the same. Use soap and water to clean and remove dirt and food from surfaces. Sanitize with chemicals or heat to reduce germs. Many times surfaces that appear to be clean still have germs or bacteria on them and you can’t see. If you sanitize the surfaces it reduces germs to safer levels.
- Clean and sanitize surfaces that are frequently touched by everyone as remote controls, kitchen counters, doorknobs, bathroom surfaces, keyboards, tables and chairs, and phones and tablets remember that it should be cleaned often.
- Surfaces that come in direct food-contact should be sanitized, washed, and rinsed after every use.
- Ask your workers to use disposable gloves for cleaning and sanitizing. And make sure they throw those gloves away in a bin before leaving the area and wash hands.
- It is preferred to use you use disinfectant wipes, according to the directions given on their package. It is strictly prohibited to reuse the wipes or to wipe down multiple surfaces. Carefully throw used wipes in the trash.
Protect Your Customers
- Always check and keep restrooms stocked up with soap and towels or hand dryers.
- Be sure that alcohol-based hand sanitizer is easily accessible for customers to use at the reception area, in the restrooms and other common areas.
- Be sure that every surface or any objects used or touched by the customers are properly cleaned and sanitized, including restroom surfaces, menus, condiments, etc.
- Place hand sanitizer bottles on every table so your customers can use it before and after eating.
- To avoid any risk you can also get placed infrared thermometers to scan and check your customers if they have a fever or not before allowing them entry.
Read More about the WHO’s recommendations on best practices.
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