Protocols in restaurant
Kitchen
1. have continuous ventilation
2. have an area for hand washing and disinfection
3. have the kitchen areas divided
4. have a clean and complete uniform
5. keep tools clean and disinfected
6. maintain the correct temperature
7. have refrigerators and machines in good condition
8. continuous cleaning of the environment
Service area
1. keep the distance between tables and chairs
2. have a separate and clean area for cutlery and extras.
3. disinfect tables and chairs before and after use
Deposit and freezers
1. maintain the correct temperatures
2. have continuous ventilation
3. organize by dates to avoid deconposioration
Kitchen
Service area
Deposit and Freezers
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