HZJZ published new recommendations for the operation of catering facilities

first_imgCaterers should adhere to the highest hygiene standards and wash your hands with warm water and soap as often as possible with the use of hand sanitizer, certainly before serving guests to each new table. Opening hours of catering facilities are possible from 6 to 23 hours. In the facilities, tables are kept empty until guests arrive, and utensils are served when guests sit down. It is recommended to display the menus at the entrance or other visible place in an appropriately plasticized form, ie it is recommended to remove the classic forms of the menu. It is possible to give visitors an oral recommendation or in some other acceptable way to express the offer of food and drinks. It is possible to order and pick up food or drink at the bar without delay, ie it is not allowed to stay at the bar. Also, it is possible to serve standing guests if they keep a physical distance, without high tables, with consumption by hand. Other general measures to prevent the spread of COVID-19 are available at: https://www.hzjz.hr/wp-content/uploads/2020/03/Dodatne-upute-za-pojedince-kolektive-i-poslodavce.pdf Labour organization. Visitors can also order a meal or a drink in the restaurant, which they will take with them and consume on the terrace or outdoors. When ordering, a physical distance of at least 1,5 m between customers waiting in line must be observed. After the departure of each group of guests the table, chairs and other surfaces touched by the guests must be wiped with disinfectant, ie the tablecloths must be removed even if they are not visibly soiled.  The use of joint newspapers, magazines and other printed matter in catering establishments is prohibited.  One employee is appointed who serves a predetermined number of tables in advance in order to minimize the mixing of employees and guests. Between charging for the service and serving individual visitors, the facility employee must disinfect their hands. No COVID-19 patients: https://www.hzjz.hr/wp-content/uploads/2020/03/Ciscenje-i-dezinfekcija-prostorije-bez-oboljelih-od-COVID-19-2.4.2020..pdf An employee who serves a guest on the outside of the facility itself. Indoor areas where guests stay should be regularly ventilated.  Special rules for catering facilities in accommodation facilities and others that have buffet way of serving. Instructions for cleaning and disinfecting the area are available at the following links: In order to prevent the spread of infection during the stay in catering facilities with and without terraces and in catering facilities in accommodation facilities, it is necessary to ensure a physical distance between visitors and between visitors and employees. It is recommended to wear face masks indoors. In addition to medical masks, cloth face masks that can be washed at a minimum of 60 ° C and reused can also be used. Instructions on the proper use of masks are available at the link: https://www.hzjz.hr/wp-content/uploads/2020/03/Maske-za-lice-1.pdf. Staff should take their body temperature in the morning before coming to work. If the body temperature is higher than 37,2 ° C, if the person feels sick or has any signs of illness (applies to all symptoms and signs of illness, not just respiratory diseases), he should contact his superior and not come to work. until he calls the family doctor. Health protection of visitors and staff. center_img Adapted to the epidemiological situation, it is currently recommended that air conditioners be out of use and that the space be ventilated. Refers to sales and service staff. A disinfectant should be available to everyone at all times to periodically disinfect their hands. If possible, it is recommended to provide a space of at least 1,5 m between the server or cashier and the customer when issuing goods and paying for goods, or if possible, install a protective barrier at the place of service and at the cash register, which will physically separate the cashier from the customer. . Contactless payment by bank cards should be encouraged. Food and drink serving. Limit the total number of visitors. Cleaning and disinfection of the space. At the entrance to the facility, visitors should be provided with a dispenser with hand sanitizer and a clearly displayed notice of the obligation to disinfect hands upon entry. Also, at the entrance should be clearly displayed a notice of the obligation to maintain a distance of at least 1,5 m between visitors and between visitors and staff. Door handles and handrails, handrail surfaces and door edges on refrigerators as well as other surfaces that are noticed to be frequently touched by customers should be continuously wiped with alcohol-based disinfectant or other means with declared virucidal action according to the manufacturer’s instructions.  The limit on the number of visitors can be achieved by making available the number of tables that can be set so that the tables are 1,5 m apart. The entry of guests is regulated in such a way that the next visitor or group of visitors can enter only when the previous group of visitors leave the space of the object. The physical distance between individual groups of visitors must be at least 1,5 m. The tables should be arranged so as to maintain a physical distance of 1,5 m between the tables, ie between different groups of guests. Persons suspected or suffering from COVID-19: https://www.hzjz.hr/wp-content/uploads/2020/03/Ciscenje-i-dezinfekcija-prostora-u-kojima-je-boravila-osoba-pod-sumnjom-COVID-19-2.4.2020..pdf It is forbidden to serve snacks in bowls on tables, salt / pepper / oil / vinegar / other spices are not left on the tables, but new, previously washed or disinfected dishes are brought for each group of new guests. It is desirable that employees also wear disposable protective gloves. Face masks. It is recommended that buffet the method of serving is carried out so that there is a barrier between the guests and the food and that one employee serves the guests food according to their choice. Other measures of physical distance related to family or other groups of visitors who use the services of the facility in the group are the same as for all other catering facilities. Daily measurement of employee body temperature. Organized groups of guests can sit at tables, and the distance between individual groups of guests in the facility must be at least 1,5 m. For example, members of one family sit 1,5 m away from another group of guests, even if it is a long table that is intended for seating multiple people.  In these facilities, it is recommended that visitors maintain a physical distance of 1,5 m during their stay, and especially during the serving of meals at buffet way, unless they are members of the same family when it is not necessary for members of the same family to maintain a distance of 1,5 m during their stay in the catering facility. Today, HZJZ announced new recommendations for the operation of catering facilities. Let’s visit, from Monday, May 11, catering facilities in Croatia will start working, but only those that have a terrace.last_img

first_imgCaterers should adhere to the highest hygiene standards and wash your hands with warm water and soap as often as possible with the use of hand sanitizer, certainly before serving guests to each new table. Opening hours of catering facilities are possible from 6 to 23 hours. In the facilities, tables are kept empty until guests arrive, and utensils are served when guests sit down. It is recommended to display the menus at the entrance or other visible place in an appropriately plasticized form, ie it is recommended to remove the classic forms of the menu. It is possible to give visitors an oral recommendation or in some other acceptable way to express the offer of food and drinks. It is possible to order and pick up food or drink at the bar without delay, ie it is not allowed to stay at the bar. Also, it is possible to serve standing guests if they keep a physical distance, without high tables, with consumption by hand. Other general measures to prevent the spread of COVID-19 are available at: https://www.hzjz.hr/wp-content/uploads/2020/03/Dodatne-upute-za-pojedince-kolektive-i-poslodavce.pdf Labour organization. Visitors can also order a meal or a drink in the restaurant, which they will take with them and consume on the terrace or outdoors. When ordering, a physical distance of at least 1,5 m between customers waiting in line must be observed. After the departure of each group of guests the table, chairs and other surfaces touched by the guests must be wiped with disinfectant, ie the tablecloths must be removed even if they are not visibly soiled.  The use of joint newspapers, magazines and other printed matter in catering establishments is prohibited.  One employee is appointed who serves a predetermined number of tables in advance in order to minimize the mixing of employees and guests. Between charging for the service and serving individual visitors, the facility employee must disinfect their hands. No COVID-19 patients: https://www.hzjz.hr/wp-content/uploads/2020/03/Ciscenje-i-dezinfekcija-prostorije-bez-oboljelih-od-COVID-19-2.4.2020..pdf An employee who serves a guest on the outside of the facility itself. Indoor areas where guests stay should be regularly ventilated.  Special rules for catering facilities in accommodation facilities and others that have buffet way of serving. Instructions for cleaning and disinfecting the area are available at the following links: In order to prevent the spread of infection during the stay in catering facilities with and without terraces and in catering facilities in accommodation facilities, it is necessary to ensure a physical distance between visitors and between visitors and employees. It is recommended to wear face masks indoors. In addition to medical masks, cloth face masks that can be washed at a minimum of 60 ° C and reused can also be used. Instructions on the proper use of masks are available at the link: https://www.hzjz.hr/wp-content/uploads/2020/03/Maske-za-lice-1.pdf. Staff should take their body temperature in the morning before coming to work. If the body temperature is higher than 37,2 ° C, if the person feels sick or has any signs of illness (applies to all symptoms and signs of illness, not just respiratory diseases), he should contact his superior and not come to work. until he calls the family doctor. Health protection of visitors and staff. center_img Adapted to the epidemiological situation, it is currently recommended that air conditioners be out of use and that the space be ventilated. Refers to sales and service staff. A disinfectant should be available to everyone at all times to periodically disinfect their hands. If possible, it is recommended to provide a space of at least 1,5 m between the server or cashier and the customer when issuing goods and paying for goods, or if possible, install a protective barrier at the place of service and at the cash register, which will physically separate the cashier from the customer. . Contactless payment by bank cards should be encouraged. Food and drink serving. Limit the total number of visitors. Cleaning and disinfection of the space. At the entrance to the facility, visitors should be provided with a dispenser with hand sanitizer and a clearly displayed notice of the obligation to disinfect hands upon entry. Also, at the entrance should be clearly displayed a notice of the obligation to maintain a distance of at least 1,5 m between visitors and between visitors and staff. Door handles and handrails, handrail surfaces and door edges on refrigerators as well as other surfaces that are noticed to be frequently touched by customers should be continuously wiped with alcohol-based disinfectant or other means with declared virucidal action according to the manufacturer’s instructions.  The limit on the number of visitors can be achieved by making available the number of tables that can be set so that the tables are 1,5 m apart. The entry of guests is regulated in such a way that the next visitor or group of visitors can enter only when the previous group of visitors leave the space of the object. The physical distance between individual groups of visitors must be at least 1,5 m. The tables should be arranged so as to maintain a physical distance of 1,5 m between the tables, ie between different groups of guests. Persons suspected or suffering from COVID-19: https://www.hzjz.hr/wp-content/uploads/2020/03/Ciscenje-i-dezinfekcija-prostora-u-kojima-je-boravila-osoba-pod-sumnjom-COVID-19-2.4.2020..pdf It is forbidden to serve snacks in bowls on tables, salt / pepper / oil / vinegar / other spices are not left on the tables, but new, previously washed or disinfected dishes are brought for each group of new guests. It is desirable that employees also wear disposable protective gloves. Face masks. It is recommended that buffet the method of serving is carried out so that there is a barrier between the guests and the food and that one employee serves the guests food according to their choice. Other measures of physical distance related to family or other groups of visitors who use the services of the facility in the group are the same as for all other catering facilities. Daily measurement of employee body temperature. Organized groups of guests can sit at tables, and the distance between individual groups of guests in the facility must be at least 1,5 m. For example, members of one family sit 1,5 m away from another group of guests, even if it is a long table that is intended for seating multiple people.  In these facilities, it is recommended that visitors maintain a physical distance of 1,5 m during their stay, and especially during the serving of meals at buffet way, unless they are members of the same family when it is not necessary for members of the same family to maintain a distance of 1,5 m during their stay in the catering facility. Today, HZJZ announced new recommendations for the operation of catering facilities. Let’s visit, from Monday, May 11, catering facilities in Croatia will start working, but only those that have a terrace.last_img

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