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The protection concept comprises seven pages with ten application areas. Those who can meet the requirements can reopen their businesses next Monday in accordance with the Federal Council decision. But it’s still a long way from a “normal” restaurant visit.
The protection concept was developed and approved in cooperation with three federal offices (BLV, BAG, Seco), as announced by Gastro- and Hoteliersuisse on Tuesday. The concept of protection applies to all gastronomic providers with the exception of catering in compulsory schools.
The key point is the collection and retention of personal data for 14 days. After two weeks, companies must completely destroy the data. During this period, the company must be able to provide information on which tables an employee has operated.
A maximum of four people at the table.
There are hand hygiene stations for visitors at the entrances to the bars. The maximum of four guests can sit at a table and not mix with other groups of guests. People in a group of guests should know each other. If there is no division between the tables, a shoulder to shoulder distance of two meters must be guaranteed between the groups of guests. For partitions, the concept contains exact information on dimensions and positions.
Menu cards and trays, as well as table spices, are cleaned or disinfected after each guest. There are no newspapers and magazines because they go through different hands. Entertainment offerings like live music, darts, bowling or slot machines are taboo. Individual urinals are locked in the men’s restrooms to maintain a two-meter distance in sanitary facilities. Guests must pay by card or contactless. There are floor marks in the waiting areas.
Mask recommendation for staff
Special attention is also paid to the protection of catering personnel. Employees who work side by side for longer periods must also keep a distance of two meters, or turn their backs, move around, or work in protective masks.
For service personnel, the concept of protection does not make it mandatory, but it provides an urgent recommendation to use hygiene masks as soon as the minimum distance is briefly less. Upon request, the company must allow employees to work with hygiene masks or face visors, unless they are aesthetically completely out of the ordinary. Masks should be changed at least every four hours, disposable gloves after one hour.
Whenever possible, cleaning work should be done with disposable wipes. As soon as several people use an area or object, they should be disinfected at least once a day. The work and guest rooms are regularly well ventilated.
Finally, companies and their administration are responsible for providing comprehensive information and training on protective measures against their employees.
