The COVID epidemic is developing very complicatedly in our country with a new variant that spreads rapidly in the community. Although there is a vaccine to prevent the disease, the current vaccination rate cannot ensure vaccination for all subjects, so we still have to comply with the epidemic prevention measures recommended by the Ministry of Health, especially in crowded areas such as communal kitchens in companies and restaurants.  

According to the advice of experts from the National Institute of Nutrition, to ensure safety in preventing the COVID epidemic, the kitchen areas of companies and restaurants need to comply with the following measures:  

Processing area:

• Food must be arranged to ensure no cross-contamination between raw and cooked foods.
• There is enough water that meets standards for food processing.
• Perform 3-step verification and save food samples.
• Drains in the processing area must be kept clear and free of stagnation.
• Tools for collecting and containing waste and garbage must ensure hygiene. Waste and garbage must be collected and cleaned daily.
• Ensure that insects and pests do not enter the processing area and raw material storage.

Processing equipment and tools:

• Have equipment to transport and preserve food safely.
• Use separate cutting boards, knives, and utensils for raw and cooked foods.
• Provide enough spoons, plates, chopsticks, and bowls for each individual to eat and drink.
• Tools and equipment for processing and eating must be safe, clean and disinfected.
• Have enough packaging, sealed and safe boxes to store food for customers to take away.
• Provide enough hand soap, disinfectant solution, cleaning solution for kitchen surfaces, floors, door handles, etc.
• Provide enough masks and specialized gloves for food processing staff and food distribution staff.

Dining area:

• Dining area must be airy and clean.
• Hand washing facilities must have enough clean water and soap or be equipped with hand sanitizer for diners.
• Do not serve too many people at the same time, need to arrange meals in shifts.
• Arrange a safe distance between diners.
• Trash can has a lid, foot pedal to open the lid and has a bag inside.

Processor, server:

• Must wear mask when preparing and serving.
• Use chopsticks, tongs, and plastic gloves to handle food.
• Keep a safe distance from people around you and from diners and buyers.
• Do not serve or prepare food if you have signs of difficulty breathing, fever, cough, runny nose, or have dysentery, typhoid, hepatitis A, E, dermatitis, tuberculosis, pneumonia, acute diarrhea, etc.

People eat:

• Hands must be washed with soap/hand sanitizer before and after eating.
• Do not talk loudly or laugh while eating, and limit movement in the dining room.
• Keep a safe distance from people sitting at the same table.
• Throw trash in the right place.

Ngoc Anh - Health & Life Newspaper