Our sanitary measures

To face the epidemic and protect ourselves, we follow a strict sanitary protocol

Basic principles

Preparation

  • Wear a protective mask if the distance cannot be respected

  • Allocate, as far as possible, individual work tools specific to each employee (utensils, knives, etc.)

Cleaning, disinfection

Reinforce the periodicity and follow-up of the cleaning and disinfection plan for surfaces and all work equipment, using appropriate products and respecting their conditions of use.

When applying the cleaning/disinfecting agent, make sure to follow the following steps:

  • Rubbing to ensure its mechanical action during the contact time of the product

  • Rinse thoroughly with potable water

  • Scrape the water off the surfaces and then onto the floor, so as not to leave any standing water

  • Provide a sufficient number of non-manually operated trash cans and dispose of waste regularly

  • Wash your hands before handling clean dishes and utensils

  • Wash with suitable products and if possible use a professional dishwasher with a 60°C cycle

  • Store clean dishes and utensils in a place safe from contamination

Professional clothing
  • Alternation of employees between the evening and the morning and arrival and departure of staff at staggered times
  • Organize, as far as possible, the staggered start of employees' shifts to limit their interaction in the dressing and undressing areas
  • Provide in the dressing/undressing areas:

  • A non-manually operated trash can for waste, ...

  • A water point for washing hands and/or wipes adapted to the food sector and/or hydroalcoholic gel

For deliveries, distancing will be applied.

The wearing of a mask will be respected.

Disinfection with hydroalcoholic gel of the hands before and after each handling and of the payment terminal before and after each use.