The new rules on how to open cafes and restaurants


In “Full Resume Guide for Foodservice” issued by the  in cooperation with the Association of Greek Food Industries (SEVT) and Business Greek Union Regulated Service (EPOES) in view of the reopening of restaurants planned for the 25th May. 

The guide contains useful instructions for restaurant owners and staff and is based on the new reality that has arisen due to the Coronavirus . The guidelines are based on the analysis of the risk of the virus in public catering facilities and good practices, as evidenced by international and national recommendations. The outline of the instructions is as follows:

Organizational measures

  1. Avoid congruence and compliance with distance requirements: The interior should be rearranged according to the instructions and reorganization of the table seats indoors and outdoors.
  2. Formation of a program for the gradual arrival and departure of employees: The workflow should be reorganized and working groups should be created. 
  3. Creating a controlled access program in public areas: It concerns the spaces for breaks and rest, the toilets and the locker rooms.
  4. Cash transactions : Encouragement of contactless transactions, placement of antiseptic in the positions of cashier and customer, placement of plexiglass, marking on the floor for the delimitation of distances and appointment of a person responsible for continuous supervision. 

Hygiene measures 

  1. Washbasins should be adequate, foot-operated and photocell-operated. 
  2. Washing points should include soaps, dryers, disposable towels and an antiseptic solution. 
  3. Antiseptic solution should be present at the entrances, exits and all common areas. 
  4. Employees should be provided with personal protective equipment such as masks, gloves, fillets, etc. Employees should be trained in their proper use and storage. 
  5. A person responsible for the observance and observance of the means of protection must be identified.
  6. Pedestrian trash cans should be used for used disposable personal protective equipment, handkerchiefs, handkerchiefs and other means used to disinfect work surfaces. 
  7. Work clothes should be washed well and employees should be instructed on how to wash their clothes at home. 
  8. Appropriate detergents and disinfectants should be used and the surfaces touched by many people should be located. Also, a cleaning and disinfection program should be developed that will have a specific frequency. The places that need to be thoroughly cleaned are the switches, the handles, the handrails on stairs and corridors, the keyboards, the toilets, the cupboards and the surfaces where the food touches.

Special measures

  1. Service: disposable catalogs or disinfected catalogs should be used. Tablecloths and place mats must be disposable. If the tablecloths are fabric, they should be changed after each use. Orders must be made without contact. 
  2. Take Away – Delivery: Deliveries must be made without touch. The distributor must wear a mask and gloves upon delivery. The distribution vehicle, transport containers and isothermal bags should be cleaned and disinfected at a specific frequency.

Special measures per job

  1. Recruitment and warehouse workers: Must disinfect or use disposable membranes on the wheels of wheeled carts or clarks. They should also receive at the lowest possible frequency, have a pen that they will use themselves and place the documents in an envelope and at a specific point in the office. 
  2. Laundry workers: They should use the appropriate detergents and disinfectants for hand washing. They should also be given clear instructions for proper management of clean utensils after washing. 
  3. Cleaning workers: They should constantly use personal protective equipment and receive clear instructions for collecting potentially contaminated materials and managing waste. 
  4. Employees in the transaction and cash register: They must disinfect the POS when using a PIN, touch the banknotes on the counter and disinfect the cash register regularly. 
  5. Service workers: They should wear a mask, clean and disinfect the table at each customer change and give individual packages of salt, pepper, sugar, etc. 
  6. Distribution workers: They should use personal protective measures, encourage intact transactions and constantly have disinfectant wipes or antiseptic fluid with them. 


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