Protective measures against COVID-19

In view of the forthcoming reopening of the restaurants, these are the measures that Grup Travi’s restaurants are adopting with regard to COVID-19 following the health protocol of the Secretary of State for Tourism and the Spanish Institute for Tourism Quality.

Internal health measures

Sanitary measures of an internal nature

Staffing:

Staffing table:

• • Body temperature measurement and disinfection of each member of staff on entry to the workplace by means of temperature control and disinfection booths.

• Compulsory use of Personal Protective Equipment (PPE) against COVID (gloves, masks, protective screens, hydroalcoholic gel) for the entire workforce.
• Training on Occupational Risk Prevention (ORP) against COVID for the entire workforce prior to opening.
• Dissemination of information on COVID for the entire workforce.
• Disseminate with posters the hygiene rules with complete information to be used in the workplace, before, during and after work.
• The uniform and footwear may only be worn in the workplace.
• Leave personal belongings in the locker.
• Wear your hair up, do not wear rings, bracelets, earrings or similar.
• Wear your nails and fingernails in the locker.
• Wear short, manicured fingernails.
• Wear short, manicured fingernails.
• Wear clean work clothes every day.
• Staff should encourage customers to disinfect their hands before entering.
• Staff should encourage customers to disinfect their hands before entering.

Kitchen, storerooms and staff use areas:

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• Staff are to wear clean work clothes daily.
  • Cleaning and disinfection, prior to thorough opening. Environmental disinfection of storage rooms, surfaces and kitchen utensils on a daily basis.
  • Daily disinfection.
  • Daily thorough disinfection of work spaces, changing rooms, common areas and reception bays.
  • Daily thorough disinfection of work spaces, changing rooms, common areas and reception bays.
  • Cleaning of crockery, glassware and cutlery at more than 90 degrees.
  • Controls on goods reception and extension of reception bays to maintain safe distance with delivery drivers.
  • Daily and more frequent ventilation of the different spaces.
  • Daily and more frequent ventilation of the different spaces.
  • Washing and disinfection of cutlery and crockery at temperatures above 80º.

  Room, terrace and spaces for customers:

  • Shift service, capacity control.
  • Shift service, capacity control.
  • The maximum capacity of the restaurant must be displayed to the public and this capacity must be ensured.
  • Separation of 2 metres between tables.
  • Maximum of 10 tables per restaurant.
  • Maximum of 10 tables per restaurant.
  • Maximum 10 people per table in Phase 1.
  • Respect the safety distance from the customer, avoiding greeting with physical contact.
  • Lifts shall be limited to essential use, with a maximum occupancy of one person, unless it is possible to guarantee a separation of two metres between them, or in the case of persons who may require assistance, in which case the use of the person accompanying them shall also be permitted.
  • Lifts shall be limited to essential use.
  • Toilets shall be cleaned and disinfected at least 6 times a day. The maximum occupancy of the toilets by guests shall be one person, except in the case of persons who may require assistance.
  • Clothing washing: table linen washed at a temperature of >60º, as well as the staff uniform.
  • Disinfection of tables and chairs after each use.
  • Daily overnight general disinfection of all facilities.

  External Sanitary Measures:

  Outdoor Sanitary Measures:

  Sanitary Measures:

  • Disinfection control for compulsory use by customers at the entrance of each restaurant. Making available to the public dispensers of hydroalcoholic gels at the entrance to the premises.
  • Introduction of digital cards to allow reading from customers’ mobile devices to avoid the use of physical cards as well as disposable cards for each use and laminated cards that are disinfected after each use.
  • Remove any decorative elements from tables.
  • Remove any decorative elements from tables.
  • Remove any decorative elements from tables.
  • Incentivise the use of mobile devices for “contact-less” payment to avoid contact with dataphones. Disinfection of the POS if the person using it is not always the same person.
  • Post in visible areas the COVID prevention measures taken by the restaurant, as well as the control sheets for monitoring these protocols (daily disinfection reports for the different areas).
  • Centralisation of cash collection to a single worker.