Guidelines for bar and restaurant food delivery in the time of #Covid 19. The Veterinary Service Hygiene of Food of Animal Origin and its Derivatives (SVIA) of USSL 7 Pedemontana provides the technical basis for the revival of restaurants and bars through food delivery.
A logical and simple procedure, which every public merchant can adapt to the characteristics of his or her own system, print and apply scrupulously. But also a model to be adapted and applied in every production and service delivery context, in that logic of continuity management invoked by the social partners in Italy with the signing of Protocol 14.3.20. (1)
Remote catering
Remote catering-i.e., home delivery of food-is the only activity in fact allowed for public establishments (e.g., “food delivery”) that is not allowed to be carried out in the same place. bars, trattorias, restaurants, fast-food restaurants), following the DPCM 11.3.20, so-called #RestiamoaCasa decree.
However, it is necessary to adjust self-control procedures in view of several aspects:
– activities that are not provided for in almost all self-sanitation plans for public establishments (food packaging and delivery),
– risks of coronavirus transmission among employees and between employees and others (suppliers, transporters, delivery people, customers),
– Need to ensure virus-free food and dishware delivery.
The vademecum
The vademecum (downloadable here) – prepared by Fabrizio De Stefani, director of the veterinary food hygiene service of the Azienda ULSS N. 7 Pedemontana – and Andrea Gazzetta, veterinary manager in the same Veneto facility – is framed within the context of the self-control procedures incumbent on all operators in the agri-food, feed and MOCA (Food Contact Materials and Objects).
The GHP(Good Hygienic Practices) and HACCP procedures adopted by each operator – within the aforementioned supply chains as in other sectors, with the specifics of the case (e.g., GAP, GMP, ISO matrix quality management systems) must in fact come adequate with respect to the specific microbiological risk (SARS-CoV-2. emerged with the Covid-19 pandemic. In line with the requirements set out in General Food Law (EC reg. 178/02) and Hygiene Package (EC reg. 852/04 et seq.).
Therefore, the working method proposed in the vademecum under review-intended for the ‘conversion’ of mass catering to the new scenario imposed by the coronavirus containment measures-should be followed by the representations of the various sectors and compartments, in Italy as in any other country. To offer useful guidelines to their members on how to update self-control plans, taking into account their respective specificities. (2)
Risk analysis and integrated supply chain responsibility
Attention should be paid to each activity, with an approach based on:
– Risk analysis, according to HACCP logic,
– integrated supply chain responsibility.
Covid-19 has a potential impact on both the safety of products(as it relates to fresh and raw foods, in particular) and processes, and the health of workers and all those who interact with the organization (premises and people). Namely, suppliers and logistics operators (warehousing, transportation), visitors and customers.
The responsibility of operators-in the restaurant industry, as in other areas of the supply chain- hinges on adherence to good hygiene practices. However, which must be strengthened, with special regard to the hygienic precautions and containment measures taken to deal with the COVID-19 emergency, according to the Decalogue of the Ministry of Health.
Anti-Covid Hygiene Recommendations
Hygiene recommendations to prevent coronavirus transmission, it is stressed, are based first and foremost on:
– Interpersonal safety distances , to be respected at all times,
– Frequent hand sanitization, with water or alcohol-based solutions/gel. (4) Absolutely avoid touching your eyes, nose and mouth unless immediately after sanitizing your hands. Always cover nose and mouth with disposable tissues or elbow crease when sneezing or coughing,
– Frequent sanitization of surfaces, tools and work items , cell phones and other devices.
Anyone should avoid going out and going to work in case of flu symptoms or contact (or living with) people who are COVID-19 positive. #KeepHome, whenever the risk of spreading contagion (!) can be foreshadowed.
Specific recommendations on workplaces
Work environments and tools must be disinfected, aired and sanitized at the beginning and end of each shift. Personal Protective Equipment (PPE, e.g., masks, gloves) and prudent behavior should also be adopted to prevent physical contact of the virus with objects, foods, surfaces and other people.
Personnel management, should follow the following essential criteria:
– training and raising awareness of the proper observance of hygienic precautions, including through informational signs at busy workplaces,
– Provision of appropriate PPE, such as masks and gloves, disposable overalls/trousers/ aprons, over-shoes. (5) With special attention where it is not possible to continuously ensure adequate distance between workers, which remains essential to minimize possible contacts along the production line, (2)
– Reduce the number of employees in the plant at the same time by changing the roster and avoiding close interpersonal contact in locker rooms and break rooms,
– Encourage the use of disposable tableware and cutlery in canteens, giving pre-packaged portions preference, (6)
– Arrange for the safe use of the company fleet for any travel.
Access to the premises should come as limited as possible and in any case contingent. And therefore:
– Avoid as much as possible the entry of visitors, suppliers, customers, etc. Or at least
– Establish time slots for outside vendor access. Conditions, information, ways and times, routes (and reserved restrooms) should come predefined so as to minimize opportunities for contact with staff. Workers, visitors, contractors, and transporters who have not complied with containment measures are liable, including under criminal law, for their conduct,
– Restrict drivers from getting out of vehicles. Where this is not possible, provide them with hand sanitizers and PPE (masks, gloves),
– Transmit transport documentation electronically.
Food management
Managers and those responsible for self-monitoring must follow the following hygiene practices with particular strictness:
– cooked/crude. Constant separation of cooked food from raw food (from storage to preparation to packaging for delivery),
– food storage temperatures, which must also be observed during storage and transportation,
– tools. Always keep utensils used for raw food, to be disinfected after use, separate from those used after cooking.
NB: Coronaviruses are sensitive to high temperatures, being inactivated at 70°C. Therefore, reaching the core of the product ensures food safety with respect to the relative microbiological risk.
Transportation and food delivery
Transport is a critical step, as it can allow the development of pathogenic and/or altering microorganisms originating from raw materials and/or environmental cross-contamination.
The activity of food delivery prepared by caterers, so-called food delivery, in particular, is the subject of special recommendations:
– Thorough sanitization of surfaces as well as hands,
– Separation of rooms used for food pickup from those used in its preparation,
– Use of special disposable containers or bags where to store food intended for home consumption with closure stickers, staples or other,
– Use of thermal backpacks or transport containers.
Food delivery, labeling
A template for sticker labeling-to be affixed to the plate packaging or on a summary label on the outside of the bag and/or dedicated polybox for food delivery-is another pearl of wisdom offered in the Guidelines under review. With the goal of providing consumers with essential information:
– Producer name and telephone contact,
– Recipient,
– list number and type of products, with a reminder of maximum storage temperatures during transport and storage. (9)
Allergens in each dish, we add, must also be specified based on the requirements of Regulation (EU) 1169/11.
The customer must then be informed of the need to receive the delivery person while wearing a protective mask (and gloves, if possible), maintaining a safe distance of not less than one meter. Better yet, without opening the door, pick up the package left on the landing after the delivery man has left. To this end, electronic payment is encouraged.
Precautions in premises open to the public
The lockdown measures, it should be recalled, do not extend to food and beverage establishments in service areas located on the edge of road and highway networks (e.g., Autogrill), as well as inside stations (railway, airport, lake) and hospitals. These exercises must therefore in turn take appropriate measures to prevent infection. In particular:
– Limit the number of interpersonal contacts as much as possible by limiting access and observing safe distances (including between diners). This involves the proper spacing of tables and the serving of meals without self-service, preferring single portions,
– Ensure compliance with hygiene measures by making hand sanitizing solutions available to customers. As well as frequently disinfecting tables, chairs, counters, grab bars and toilets, and other surfaces.
Privacy, personal and sensitive data
The employer, prior to entering the workplace, may subject personnel to a body temperature check. And also adopt a ban on anyone found to have a temperature of 37.5° C or higher. (7)
In the presence of fever (>37.5° C) or other flu symptoms, the worker is in turn obliged to stay at home as well as call the family doctor and the health authority.
In this regard, the Data Protection Authority has clarified that:
– employers must refrain from systematic and generalized a priori collection of information about any flu symptoms of the worker and his or her closest contacts (or otherwise outside the sphere of work,
– workers still have a duty to report to the employer any situation of danger to health and safety in the workplace. (8)
Dario Dongo and Giulia Caddeo
Notes
(1) Coronavirus, containment measures in work environments. Protocol 14.3.20, https://www.greatitalianfoodtrade.it/sicurezza/coronavirus-misure-di-contenimento-negli-ambienti-di-lavoro-protocollo-14-3-20
Employers‘ responsibility for workers’ health, https://www.greatitalianfoodtrade.it/sicurezza/coronavirus-misure-di-contenimento-negli-ambienti-di-lavoro-protocollo-14-3-20
(2) See, e.g., Covid-19 containment protocol outline, Confindustria Vicenza, Confindustria: Fac simile protocollo aziendale contrasto e contenimento diffusione Covid-19
(2) Confindustria: Privacy Information Model – Treatments Anti-contamination Protocol
(3) Food handler liability, https://www.greatitalianfoodtrade.it/salute/sicurezza-alimentare-abc-responsabilità-operatori
ABC hygiene restaurants, https://www.greatitalianfoodtrade.it/idee/igiene-nei-ristoranti-l-abc
(4) It is necessary to wash hands before and after each stage of food preparation and handling (as well as after cleaning and waste management). Gloves should be changed after using the bathroom, blowing the nose (or sneezing or coughing. But also after eating, drinking or smoking, handling cash. Entry controls on outsiders and transporters
(5) NB: The use of surgical mask certified to UNI EN 14683:2019(Facial masks for medical use – Requirements and test methods) provides presumption of conformity with general safety and performance requirements for kitchen or food-handling personnel (Directive 93/42/EEC, Annex. Regulation (EU) 2017/745)
(6) preferably made from compostable materials derived from hemp, paper and cardboard
(7) Shared protocol for regulating measures to combat and contain the spread of Covid-19 virus in workplaces;
https://www.garanteprivacy.it/web/guest/home/docweb/-/docweb-display/docweb/9282117
(8) Product type A: Cold finished products delivered in cold bond (T°<+4°C) to be consumed as is.
Product type B: Cooked products, blasted and delivered in cold bond to be consumed after cooking and/or thermal regeneration
Product type C: Cooked finished products delivered in hot bond (T°>+60°C) for immediate consumption.
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT - Food Times) and Égalité.
Graduated in law, master in Food, Law & Finance. You have explored the theme of green procurement and urban food policies in the International Cooperation and Peace sector of the City of Turin.
