What are the organizational prevention measures in catering?

The current legislation does not provide specific rules for the reopening of restaurants, although it is necessary to take into account the organization and management of spaces and sanitation
- It encourages the use of outdoor spaces
- Ensuring a space of 4 square meters per customer and where this distance will not be possible, the use of dividing barriers
- Reservations required to avoid assembly
- Eliminate buffets and the like to avoid contact with surfaces
- Use alternative menus: written on whiteboards, searchable via apps and sites, menu of the day on disposable sheets
- Customers must wear the mask in pre-pre-meal or post-meal activities at the table (e.g. cash payment, travel, toilet use)
- Use electronic payments with contactless and possibility of cash barriers
- Ensure sanitizing, and sanitizing bathrooms and tables and cutlery