Purpose: Approval of the Norms for the establishment of specific measures to prevent the spread of SARS-CoV-2 virus during the state of alert in public catering establishments.
Main measures:
- Hygienic-sanitary requirements in the production, processing, storage, transport, and disposal of food regarding packaging, containers, utensils and machinery;
- Obligation to review the functional production and delivery circuits;
- Ensuring physical distance between employees and alternative measures to protect workers.