Biosafety standards

Biosafety standrads for food and beverage establishments

1 Objective: Ensure that restaurants, cafeterias, snack bars, inns, soup kitchens and other food and beverage establishments know and apply biosecurity measures for the acquisition, storage, processing and sale of prepared foods.

2 Aimed at: Owners and collaborators of food and beverage establishments.

1

General Recommendations

The use of a mask in the public space of the Metropolitan District of Quito is mandatory.

Wash and disinfect your hands frequently Comply with the cleaning and disinfection protocols of your tourist establishment.

Inform yourself from official sources The opening hours and capacity of the establishment are regulated according to the traffic lights determined by the National COE, its application is mandatory.

Drinking water must be available for hand washing, food preparation and surface cleaning. If there is a break in service, customer service will be suspended.

There should be enough liquid soap, paper towels and gel sanitizer in the toilets, kitchen and entrance to the facility.

Place a shoe disinfectant at the entrance to the establishment and change the disinfectant solution at least twice a day.

No worker should report to the facility if they have symptoms such as: fever, fatigue, difficulty breathing.

1.1

Correct use of mask: X

D on ’t l et yo u r n o se un co vered

X

Don’t let your chin uncovered

X

D on’t l et the ma sk to o l o o se

Well-covered nose, mouth and chin.

1.2

When to wash and disinfect hands?

When entering food preparation areas After using the bathroom After coughing or sneezing After handling money After picking up or handling waste Between production activities to avoid cross contamination When removing or putting on gloves and masks After using chemicals or cleaning products Before and after receiving a product After ingesting food or drinks Each time your hands get dirty from some activity

1.3

How to wash and disinfect hands?

1

2

Wash your hands for 40 seconds with soap and water

Dry your hands with a paper towelT

3

Use gel sanitizer

2 Specific Biosecurity Measures 2.1

Purchases and storage of products

When purchasing food and inputs in markets or supermarkets, the following should be considered:

A person who handles this process must be delegated, they must wear a mask at all times.

A clean and disinfected vehicle must be used for the transport of food.

All products must be disinfected prior to storage. (packs, cans, sleeves, wrappers, bottles).

The entrance protocol must be followed after your return to the facilities: hand washing, change of clothing and disinfection of footwear.

2.2

Food Processing 2 Wear a cap or mesh for the hair.

1 Do not wear watch, rings, earrings, bracelets.

X No outsider will be able to enter the kitchen.

3 Keep nails clean and short, without nail polish.

Washing and disinfecting dishes, cutlery and glasses will be done with hot water and disinfectant soap.

2.3

Customer Service 2

1

Clean and disinfect the cash area and money, after serving a customer.

Wear a mask permanently

No customer will be able to enter without a mask.

Post signs of: not sharing drinks, food or utensils with other diners; correct hand washing in bathrooms and kitchen; and correct use of mask. (Of resistant material located in a visible place).

Ask the client not to place the mask on the table.

2.4

Cleaning of surfaces

After each service, clean and disinfect tables, chairs, containers, or any other items that may have been touched by the customer.

Prior to opening, clean, shake, sweep and mop the entire establishment including bathrooms, kitchen, tables, cellars, switches, door handles, etc.

At the beginning and end of activities disinfect all surfaces with 30 ml of 5% sodium hypochlorite or commercial chlorine (to 1 liter of water add 30 ml of 5% sodium hypochlorite or commercial chlorine equivalent to 2 tablespoons).

Do not mix cleaning products.

2.5

Waste Management

Dumpsters should be kept with a lid (preferably with a pedal) and away from the kitchen area.

Liquid waste should be separated from solid waste and disposed of through the drainage system. If it is a fatty product, it should be placed in containers for proper disposal.

Waste generated as handkerchiefs and masks should be disposed of in a plastic case.

When the 3â „4 parts of the cover have been filled, it will be sprayed with alcohol and the cover will be closed with a double knot.

Personnel handling and disposing of waste should wash and disinfect their hands.