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Covid-19 Hygiene Guidelines & Precautions for Restaurants – Reference Guide

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Covid-19 Hygiene Guidelines & Precautions for Restaurants Reference Guide for Directors of Food & Beverage, Food & Beverage Managers, Executive Chefs, Restaurant Managers and Bar Managers

Document Overview: The “Covid-19 Hygiene Guidelines & Precautions for Restaurants” manual is a short and comprehensive guide, 8 pages long, on how to prevent the spread of COVID-19 in a restaurant. It covers topics such as how the virus is transmitted, hygiene practices for kitchen and service staff, general hygienic rules, and guidelines for cleaning and disinfecting surfaces, utensils, and raw food. The manual also includes instructions on how to restore confidence and improve hygiene during work after a quarantine period, as well as tips for handling food that cannot be disinfected with water.


Details:

Department : Food & Beverage, Banquet Operations, Restaurant Service, Bar Service, Kitchen Operation
Who is it for: Director of Food & Beverage, Food & Beverage Manager, Executive Chef, Restaurant Manager, Bar Manager
Document Type: Reference Guide
Detail Levels / Difficulty: Concise / Intermediate
Involved Skills: Compliance, Food Safety, Infection Control, Organization, Sanitation Planning

File Format: Word (.docx)
Word Count: 2,439
Print Length: 08 Pages
File Size: 17 KB

Language: English
Editable: Yes
Ready to Print: Yes

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