{"id":14422,"date":"2020-06-03T17:55:26","date_gmt":"2020-06-03T17:55:26","guid":{"rendered":"https:\/\/gruptravi.com\/2020\/06\/03\/medidas-covid\/"},"modified":"2022-02-11T11:38:52","modified_gmt":"2022-02-11T11:38:52","slug":"protective-measures-against-covid-19","status":"publish","type":"post","link":"https:\/\/gruptravi.com\/en\/protective-measures-against-covid-19\/","title":{"rendered":"Protective measures against COVID-19"},"content":{"rendered":"<div class=\"limit-wrapper\"><div class=\"row \"><div class=\"vamtam-grid grid-1-1  vamtam-first-level grid-1-1  first unextended no-extended-padding\" style=\"padding-top:0.05px;padding-bottom:0.05px;\" id=\"vamtam-column-1443003978f6a3c9a0fe857c563907ba\" ><p>In view of the forthcoming reopening of the restaurants, these are the measures that Grup Travi&#8217;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.<\/p>\r\n<p><!--more--><u style=\"font-size: inherit;\"><\/u><\/p>\r\n<p><u style=\"font-size: inherit;\">Internal health measures<\/u><\/p>\r\n<p><u style=\"font-size: inherit;\">Sanitary measures of an internal nature<\/u><\/p>\r\n<p>Staffing:<\/p>\r\n<p>Staffing table:<\/p>\r\n<ul>\r\n<li style=\"list-style-type: none;\">\r\n<ul>\r\n<li>Body temperature measurement and disinfection of each member of staff on entry to the workplace by means of temperature control and disinfection booths.<\/li>\r\n<\/ul>\r\n<\/li>\r\n<\/ul>\r\n<ul>\r\n<li>Compulsory use of Personal Protective Equipment (PPE) against COVID (gloves, masks, protective screens, hydroalcoholic gel) for the entire workforce.<\/li>\r\n<li>Training on Occupational Risk Prevention (ORP) against COVID for the entire workforce prior to opening.<\/li>\r\n<li>Dissemination of information on COVID for the entire workforce.<\/li>\r\n<li>Disseminate with posters the hygiene rules with complete information to be used in the workplace, before, during and after work.<\/li>\r\n<li>The uniform and footwear may only be worn in the workplace.<\/li>\r\n<li>Leave personal belongings in the locker.<\/li>\r\n<li>Wear your hair up, do not wear rings, bracelets, earrings or similar.<\/li>\r\n<li>Wear your nails and fingernails in the locker.<\/li>\r\n<li>Wear short, manicured fingernails.<\/li>\r\n<li>Wear short, manicured fingernails.<\/li>\r\n<li>Wear clean work clothes every day.<\/li>\r\n<li>Staff should encourage customers to disinfect their hands before entering.<\/li>\r\n<li>Staff should encourage customers to disinfect their hands before entering.<\/li>\r\n<\/ul>\r\n<p>Kitchen, storerooms and staff use areas:<\/p>\r\n<ul>\r\n<li>\u00a0<\/li>\r\n<li>Staff are to wear clean work clothes daily.\r\n<ul>\r\n<li>Cleaning and disinfection, prior to thorough opening. Environmental disinfection of storage rooms, surfaces and kitchen utensils on a daily basis.<\/li>\r\n<li>Daily disinfection.<\/li>\r\n<li>Daily thorough disinfection of work spaces, changing rooms, common areas and reception bays.<\/li>\r\n<li>Daily thorough disinfection of work spaces, changing rooms, common areas and reception bays.<\/li>\r\n<li>Cleaning of crockery, glassware and cutlery at more than 90 degrees.<\/li>\r\n<li>Controls on goods reception and extension of reception bays to maintain safe distance with delivery drivers.<\/li>\r\n<li>Daily and more frequent ventilation of the different spaces.<\/li>\r\n<li>Daily and more frequent ventilation of the different spaces.<\/li>\r\n<li>Washing and disinfection of cutlery and crockery at temperatures above 80\u00ba.<\/li>\r\n<\/ul>\r\n<p>Room, terrace and spaces for customers:<\/p>\r\n<ul>\r\n<li>Shift service, capacity control.<\/li>\r\n<li>Shift service, capacity control.<\/li>\r\n<li>The maximum capacity of the restaurant must be displayed to the public and this capacity must be ensured.<\/li>\r\n<li>Separation of 2 metres between tables.<\/li>\r\n<li>Maximum of 10 tables per restaurant.<\/li>\r\n<li>Maximum of 10 tables per restaurant.<\/li>\r\n<li>Maximum 10 people per table in Phase 1.<\/li>\r\n<li>Respect the safety distance from the customer, avoiding greeting with physical contact.<\/li>\r\n<li>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.<\/li>\r\n<li>Lifts shall be limited to essential use.<\/li>\r\n<li>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.<\/li>\r\n<li>Clothing washing: table linen washed at a temperature of &gt;60\u00ba, as well as the staff uniform.<\/li>\r\n<li>Disinfection of tables and chairs after each use.<\/li>\r\n<li>Daily overnight general disinfection of all facilities.<\/li>\r\n<\/ul>\r\n<p><strong>External Sanitary Measures:<\/strong><\/p>\r\n<p><strong>Outdoor Sanitary Measures:<\/strong><\/p>\r\n<p><strong>Sanitary Measures:<\/strong><\/p>\r\n<ul>\r\n<li>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.<\/li>\r\n<li>Introduction of digital cards to allow reading from customers&#8217; 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.<\/li>\r\n<li>Remove any decorative elements from tables.<\/li>\r\n<li>Remove any decorative elements from tables.<\/li>\r\n<li>Remove any decorative elements from tables.<\/li>\r\n<li>Incentivise the use of mobile devices for &#8220;contact-less&#8221; payment to avoid contact with dataphones. Disinfection of the POS if the person using it is not always the same person.<\/li>\r\n<li>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).<\/li>\r\n<li>Centralisation of cash collection to a single worker.<\/li>\r\n<\/ul>\r\n<p><\/p>\r\n<p><\/p>\r\n<\/li>\r\n<\/ul><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>De cara a la pr\u00f3xima re-apertura de los restaurantes, estas son las medidas que los restaurantes de Grup Travi adoptan frente al COVID-19 siguiendo el protocolo sanitario de la Secretar\u00eda de Estado de Turismo y el Instituto para la Calidad Tur\u00edstica Espa\u00f1ola.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[246],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.5 - 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