There are many doubts that are arising around the hotel and catering sector and the organization and production of events after the health crisis of the COVID-19. Our main concern is safety and, therefore, we have proceeded to implement extraordinary and strict measures to take care of your health following the recommendations of the Health Authorities and the World Health Organization.
As members and founding partners of the AEC Catering Business Association, we have collaborated closely in the preparation of the Operational Manual for the Reactivation of Catering. A manual that describes a series of measures and recommendations on health and safety that reinforces the application of self-control systems based on hazard analysis and critical control points (HACCP) of companies in the sector.
The Asociación Empresarial del Catering AEC is a non-profit organization made up of professionals from the sector with the aim of promoting the profession. The crisis of the coronavirus has caused that the catering companies transform their services, giving priority to the security in the plans of de-escalation and opening of services.
In this post we want to tell you what they are and how we are complying with preventive, hygienic and sanitary measures in our kitchens, facilities and events to protect the safety of our customers, employees, suppliers and partners. These measures intervene in all our chain of production and service, from the reception of the merchandise, to the service in a space.
Measurements in Central Kitchens and Workshops
All our workers have received specific training on SARS-COV-2 (Covid_19).
-At the beginning of the working day, the temperature of all the personnel who are going to work is controlled.
-All the personnel are uniformed in the centre with disinfected uniforms.
-Product reception areas have been set up outside our workshops.
-Suppliers' product reception hours have been marked so as not to coincide.
-Batteries have been installed with optical dispensers of hydroalcoholic gels, gloves and masks.
-Disinfection mats have been installed upon entering our facilities.
-Suppliers and external customers are not allowed to enter our workshops.
-All workshop personnel will handle food with protection of gloves, masks and disposable hair covers that will be changed every 3 hours or change of activity, in addition to protective visors.
-All goods will be disinfected before entering the kitchens, all products will be moved to disinfected containers in our kitchens.
-Deliveries will be electronic, our suppliers must send them to a tablet that will have the reception of all products of the day.
-The adoption of these measures by our suppliers has been communicated, trained and guaranteed.
-A changing point for gloves, masks and disinfection of utensils has been installed in each workroom.
-At the end of the day, the kitchens are disinfected by spraying with a disinfectant approved by the Ministry of Health which is a viricide, bactericide, micro-bactericide, fungicide and sporicide with a broad spectrum that is harmless to people.
-Sterilisation of work material and personnel before and after each day.
Transportation Measures: Food, Dishes and Furniture
All our employees have received specific training against SARS-COV-2 (Covid_19).
-Our vehicles are equipped with hydroalcoholic gel for drivers, sprayers with disinfectant and disposable paper
-After each use, our transports are disinfected by spraying with disinfectant, furthermore, UV lamps have been installed in the loading boxes.
-The wheels of the transport trolleys are always disinfected before being put back into the vehicle.
-All the material is sent sealed and disinfected to guarantee its sanitization before each use, the use of textile material will be avoided, in case of using it, it will be properly sterilized.
-All our food is sent in disinfected and refrigerated trucks maintaining the cold chain at all times, vacuum packed, if not possible has been subjected to a treatment of pasteurization or sterilization in atmosphere 0.
-Our vehicles, only make a direct delivery to each service, not making additional stops from our warehouses, workshops, to the site of the event.
Measures in Catering Services and Events
All our workers have received specific training against SARS-COV-2 (Covid_19).
-At the beginning of the event, the temperature of all the personnel who are going to work is controlled.
-Two hours before starting the service, the kitchens and areas where we are going to work are disinfected by means of a mist disinfection with a disinfectant approved by the Ministry of Health which is a viricide, bactericide, micro bactericide, fungicide and sporicide with a wide spectrum which is harmless to people.
-All the material to be used in our services is sterilized from our central warehouses as we have dishwashers that exceed 80º in rinsing and individual packaging so that they do not become contaminated during transport.
-All our food is sent vacuum packed, if this is not possible it has been subjected to pasteurization or sterilization treatment in atmosphere 0.
-Staff entrance hours have been marked to avoid crowding.
-Batteries with optical dispensers of hydroalcoholic gels, gloves and masks will be installed in each space.
-The use of electronic and personal devices for workers is prohibited. Mobile devices will be delivered for disinfection.
-All kitchen personnel who will handle food with protection of gloves, masks and disposable hair covers that will be changed every 2 hours, will additionally wear protective visors.
-All staff in the lounge and reception area will work with glove protection, nitrile masks that will be replaced every 2 hours at most, in the same way, whenever possible, the minimum distance of 2 meters will be maintained with the clients.
-The staff service has been reinforced so that they can take 5-minute breaks during the events and when they are tired, do not make them neglect this protocol.
-Service procedures have been established to guarantee and make food and drink and hygiene in the bar, cocktail, buffet and table services independent.
These measures are additional and complementary to the already demanding ones in our company, such as the HACCP and the control measures for our health registration, and reinforce our system of prevention, hygiene and security against Coronavirus.
In addition, and as a general rule, we carry out PCR tests on all our workers every fortnight. At Life Gourmet Catering, we are committed to informing and training our team. We try to improve every day and we do not rule out extending and improving our protocols so that the return to normality is closer and closer and with the maximum safety guarantees.
For more information, visit the website of the AEC Catering Business Association.
There are many traditions that make Jewish weddings so special. It is the celebration where the katan and kala, the bride and groom, become one soul. A moment full of symbolism and meaning for the Jewish community, where traditions are an essential part of the celebration.Read more