PHASE 2, RESTAURANTS AND BARS: THE FIPE REGULATION FOR BUSINESSES - Foodiestrip.blog
Monday, May 25, 2020
PHASE 2, RESTAURANTS AND BARS: THE FIPE REGULATION FOR BUSINESSES
Regulations and catering

PHASE 2, RESTAURANTS AND BARS: THE FIPE REGULATION FOR BUSINESSES

The reopening of the businesses has been set for June 1, but restaurant entrepreneurs will not only have to ensure the safety of customers. Still, they will also have to guarantee the right to health of employees. Let's see the Fipe regulation on Phase 2 of the Coronavirus emergency.

We have been talking about Phase 2 for a while and how restaurants will have to organize themselves to welcome customers again when this phase opens.

In Italy, the reopening was expected for May 18 but has been moved to June 1. A further heavy blow for restaurateurs, which, however, seemed necessary precisely based on what is happening now in countries like Germany and France, which had to withdraw after an initial reopening.

Returning to the future of catering, Carlo Cracco has recently pointed out that measures for the distancing of customers are useful without checking staff.

So, we decided to illustrate the regulations proposed by Fipe that every restaurant business owner will have to follow.

Considering the necessary attention to collaborators and customers, a truly complex picture emerges for restaurateurs who want to restart, whose only solution is different forms of service, such as delivery and take-away.

1. Information

The company, through the most suitable and effective methods, informs all workers and anyone who enters the business, of the Authorities regulations, by delivering and/or posting information brochures at the entrance and in the most visible places of the company premises, assisting the participation of staff in information sessions on COVID-19.

In particular, the information concerns:

the foreclosure of access to those who, in the last 14 days, have had contacts with subjects who have tested positive for COVID-19 or come from other states at risk according to the indications of the World Health Organization;

the obligation to stay at home in case of fever (over 37.5 °) or other flu symptoms and to call the family doctor and/or the Health Authority;

the awareness and acceptance of not being able to enter or remain in the company – and to promptly declare it to the owner or, where present, to the person in charge of prevention where, even after entry, there are flu symptoms/temperature rise and, in general, health conditions for which the regulations of the Authorities require the family doctor and the Health Authority to be informed and to remain at home;

the commitment to comply with all the provisions laid down by the Authorities and the employer in accessing the company (in particular, maintaining the safety distance, observing the rules of hand hygiene, and maintaining hygienically correct behavior).

2. Entering the workplace

Before entering the workplace, the staff will undergo a body temperature check (remember that this is among the privacy rules). This in order to prevent the spread of the virus in the work environment in advance and, if an infection is found, to be able to trace the contacts made by the infected person and to prepare prevention measures adequately. If this temperature is higher than 37.5 °, access to the workplace will not be allowed.

Furthermore, to check the temperature with an infrared thermometer, you must:

1. let the device stabilize in the place of use (generally 15 minutes are enough);

2. infrared thermometers are sensitive to magnetic fields and humidity, and they must be kept away from cell phones;

The controlled person must remain still for as long as necessary for temperature measurement.

● After having undergone body temperature measurement, staff entering the company will have to disinfect their hands with hydroalcoholic gels with an alcohol concentration of at least 60%.

● The company has the possibility of identifying a person responsible for prevention with the task of distributing the prevention devices, checking the application of the prevention measures, and, in case of emergency, applying the first intervention procedures.

● As described in the scientific annex, at present, it is not considered useful to subject workers to serological tests.

3. External suppliers

For the access of external suppliers, entry, transit, and exit procedures are identified, using predefined methods, routes, and timelines, to reduce opportunities for contact with staff.

For loading and unloading activities, the transporter must comply with the strict distance of one meter and, in any case, is required to wear the necessary protective devices (mask, gloves) in case of delivery.

Suppliers are required to give priority to the transmission of transport documentation electronically but, in the event of an exchange of documents with the staff, they proceed to preventive hand sanitation while maintaining a distance in any case not less than one meter from other operators.

● In the event that the company deems it appropriate, the detection of body temperature can also be performed with suppliers.

4. General cleaning and sanitization – Technical rooms, common areas

The “cleaning” activity is aimed at removing dust, unwanted material, or dirt from surfaces, objects, confined spaces, and areas of relevance with only mechanical action until a satisfactory level of optical cleaning is achieved. The “disinfection” activity, on the other hand, destroys or renders pathogens inactive by chemical action.

For cleaning activities, products defined as detergents or sanitizers can be used, even regular soaps can be included in this definition, as it is widely demonstrated that they have an effective dissolving action on the SARS-CoV-2 virus.

For disinfection activities, disinfectant products (biocides or medical-surgical devices) must be used.

A careful check of the products used must be made by reading the respective labels as the difference between detergent, sanitizer and disinfectant are of fundamental importance.

Remember that human coronaviruses can remain infectious on inanimate surfaces for up to 9 days.

As regards the management of common areas for employees (entrances, changing rooms, canteens, etc.), it is necessary to encourage a functional organization to avoid interpersonal contacts as much as possible and ensure adequate cleaning, guaranteeing staff the presence of hand sanitizing detergents/gels, according to the procedures set out in paragraph 5 of this Protocol.

5. Behavioral and personal hygiene precautions

The scientific community has clarified that the infection occurs in the presence of infected people through coughing and sneezing. The virus, in fact, enters the body through the eyes, nose, and mouth; therefore, one must avoid touching them with inadequately clean hands.

In order to reduce the possibility of contagion also by asymptomatic subjects, it is necessary, first of all, to respect the WHO recommendations on measures of social distancing, hand cleaning, and respiratory hygiene: WHO believes that the respecting minimum distances between people, frequent hand hygiene and correct behavior in the event of coughing and sneezing, are the most effective for limiting the spread of coronavirus. Although staff and customers may be familiar with these measures, please note that:

Social distancing includes avoiding hugs, kisses, handshakes with guests, as well as between staff members. The recommended minimum distance is one meter, and it is advisable to avoid or keep as far away as possible anyone who toxic or sneezes;

● hand hygiene implies frequent and careful washing;

● Respiratory hygiene means the behavior to be followed when coughing or sneezing. The World Health Organization recommends covering your mouth with your elbow or, preferably, with a disposable tissue (which must then be immediately thrown away).

The following procedures should, therefore, be followed:

frequent cleaning of the hands with soap and water for at least 20 seconds is recommended in the dedicated rooms (alternatively, a hand disinfectant with at least 60% alcohol can also be used);

the company provides suitable hand cleaning means;

regular checks are recommended to verify the correct functioning of the soap dispensers, disinfectant solutions, disposable wipes and the like that must be made available to customers, also in various areas (entrance and toilets);

Bathrooms should favor automatic drying systems or disposable towels.

6. Personal protective equipment (PPE)

The company is required to provide:

hand cleaners and disinfectant solutions (liquid or gel) or disposable wipes soaked in disinfectant

“medical” or “FFP2” protective masks (please note that the disposable ones must be used only once) or other types that comply with the Health Authority requirements;

disposable gloves;

Digital infrared remote thermometer for temperature measurement.

7. A symptomatic person in the company

If a person in the company has fever and symptoms of a respiratory infection such as, for example, a cough, he must immediately declare it to the owner or, if present, to the personnel manager so that his temporary isolation can be carried out, ascertained that he is wearing a protective mask and proceed with the immediate warning of the competent Health Authorities, by contacting the emergency numbers for COVID-19 provided by the Region or by the Ministry of Health (see below).

To facilitate quarantine measures, the company collaborates with the health authorities for the definition of any “close contacts” in the workplace of a person present in the company tested positive for the COVID-19 buffer. During the investigation period, the company may ask any close contacts to leave the activity as a precaution, according to the indications of the Health Authority.

Numbers to contact:

The single emergency number for the Italian civil protection 800 840 840

Public utility number 1500 of the Ministry of Health

List of regional numbers specifically dedicated to COVID 19:

Basilicata 800 99 66 88

Calabria 800 76 76 76

Campania 800 90 96 99

Emilia-Romagna 800 033 033

Friuli Venezia Giulia 800 500 300

Lazio 800 11 88 00

Liguria 800 938 883

Lombardy 800 89 45 45

Marche 800 93 66 77

Piedmont 800 19 20 20

Autonomous Province of Trento 800 867 388

Autonomous Province of Bolzano 800 751 751

Apulia 800 713 931

Sardinia 800 311 377

Sicily 800 45 87 87

Tuscany 800 55 60 60

Umbria 800 63 63 63

Aosta Valley 800 122 121

Veneto 800 462 340

In short, the Protocol issued by Fipe (here the complete Italian pdf version), although it is a draft, shows how complex the treatment and management of the premises and employees will be, whose safety will not even be sufficient to guarantee that of customers. Therefore, it is essential to start thinking about a different tool to survive and start making money like delivery (for more information, contact us at [email protected])

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Pierluigi Capriotti
My name is Pierluigi Capriotti to be exact. Despite a degree in Architecture I'm a journalist. I write following temporary monomania and others that are chronic such reading, soccer, travels and food. When I write I use many asides – because I have the impression there is always something more to say. Because in those asides I talk about my passions. So that everybody will notice them but with nonchalance. I've never had a high regard for wisdom. And, thanks God, this helped me to leave for the foodiestrip journey with a spiritual-creative mathematician, an IT engineer who plays the Star Wars soundtrack with the coffee stirrers and a businessnerd. One way ticket. No return.