RESTAURANTE TELERO GANDIA
July 03, 2020


Index of contents

Introduction 3
OBJECTIVES OF PLAN 4
RISKS AND EMERGENCIES WORKING GROUP 4
CONTENT OF PLAN 5
RESPONSIBILITIES 5
GENERAL ASPECTS 5
STAFF REQUIREMENTS 5
REQUIREMENTS FOR THE PROVISION OF THE SERVICE 7
CLEANING AND MAINTENANCE PLANS 7
ACTION IN CASE OF PEOPLE WITH SYMPTOMATOLOGY COMPATIBLE WITH COVID-19 8
MEASURES IN RELATION WITH SUPPLIERS OR OTHER PEOPLE EXTERNAL TO THE ORGANIZATION 8
DISSEMINATION OF THE PLAN 8
MONITORING THE PLAN 9
MODIFICATION OF THE PLAN 9






INTRODUCTION
The SARS-CoV-2 coronavirus has led to the appearance of a new disease called COVID-19 that has led to a global pandemic.

Its highly contagious nature, the inexistence of a vaccine and the number of deaths that it has caused make it imperative to define and implement measures aimed at minimizing the risks of disease transmission, in accordance with existing scientific knowledge at all times, as well. as with the measures determined by the competent authorities.

This Contingency Plan derives from a previous analysis of the health risks associated with the tourist service provided, from the evaluation of said risks as well as the conclusions drawn accordingly. These actions have been carried out by…. DESTISAFOR.

- Provision of food and beverage service

 
OBJECTIVES OF THE PLAN
The objectives of this Contingency Plan are:

The present Contingency Plan aims to:
- Guarantee safety against the reduction of COVID-19 infections, between employees and customers, in the hospitality establishment, minimizing the risk of contagion to the maximum. To do this, the verification of compliance with the hygienic-sanitary regulations and preventive control measures will be carried out in the hotel establishments ruled by the Ministry of Health, after the state of emergency published in RD 463/2020 later modified by RD 465 / 2020, as well as its modifications.
- Sensitize employees and customers in hygiene and prevention measures against
COVID-19. Train, inform and raise awareness of the importance of the application of good hygiene practices and preventive measures in the hospitality sector to preserve the health of both employees and customers.
- Reduce the economic impact of the hospitality industry. Create an environment of security and
customer confidence and thus contribute to the prompt recovery of the sector.
This Contingency Plan is prepared based on the adaptation of the Occupational Risk Prevention Plan to the current context of COVID-19 (external prevention service), as well as the training, information, advice and verification tasks carried out by the Department of Quality and Hygiene of DestíSfaor-ASEMHTSA (Association of hotel and tourism businessmen of La Safor) in the hotel and restaurant business.



RISKS AND EMERGENCIES WORKING GROUP
The working group set up to manage the risk of contagion of the SARS-CoV-2 coronavirus is made up of:

Manager - José Raúl Fenollar Martínez
Chef de Cuisine - Dorotea Monzó Escrivá
Head of Chamber - José Raúl Fenollar Monzó

The functions of this Group are:
● Establish the objectives to be pursued.
● Establish the mechanisms to gather the information that allows you to make the best decisions (consultations with the authorities, workers' representatives, if any, employees, specialists, etc.)
● Establish the way in which they will coordinate between the committee components, with the employees, with the competent authorities in each matter, with the suppliers, with the workers' representatives, with the PRL service or the person with those functions depending on the type of preventive organization chosen by the organization, suppliers or subcontractors.
● Carry out the risk assessment and draw conclusions.
● Design, according to these conclusions, the measures to be included in the contingency plan that may consider various phases of evolution with possible restrictions.
● Implement the contingency plan, depending on the size and complexity of the establishment and supervise its compliance, assessing its effectiveness and modifying it if necessary, depending on the demonstrated effectiveness.

● Guarantee that workers, IF ANY, receive sufficient and adequate information and training for the implementation of the contingency plan.

The Committee will meet periodically, once a month, as well as when requested by any of its members.
CONTENT OF THE PLAN
RESPONSIBILITIES
In relation to this Contingency Plan, the following functions and responsibilities are established:

Manager:
- Dissemination of the Contingency Plan among employees.
- Training of employees and management of the records derived from it.
- Proportion of PPE equipment and other protection elements.
- Supervise compliance with the recommendations and guidelines issued by the
health authorities and in relation to special measures against COVID-19, both by employees and customers.
Kitchen manager:
- Complete the Cleaning and Disinfection Plan of the facilities and equipment of the
kitchen area and adjacent areas.
- Supervise compliance with the sanitation guidelines in this area or item.
- Verification of the maintenance of equipment, soap and hydroalcoholic gel devices,
paper dispensers for hand drying, operation of taps in batteries and the operation of pedals of waste bins in this zone or game.
- Control compliance with the safety distances between kitchen workers, as well as
such as the use of PPE and other protection elements.
- Monitor the cleaning and disinfection of equipment and facilities after use or service.
Responsible for reception of suppliers:
- Collect from suppliers the documents of the technical sheets of the products
chemicals used for cleaning and disinfection.
- Control compliance with the standards in the reception of raw materials and
ingredients.
- Inform and coordinate suppliers.
Head of living room / dining room / bar:
- Complete the Cleaning and Disinfection Plan of the facilities and equipment of the
living room / dining room / bar area.
- Monitor the cleaning and disinfection of facilities after use or service.
- Supervise compliance with the hygiene guidelines in this area.
- Verification of the maintenance of equipment, soap and hydroalcoholic gel devices,
paper dispensers for drying hands, operation of taps in batteries and the operation of pedals of waste bins in this area (bar, dining room, public toilets and changing rooms).
- Control compliance with safety distances between room operators, as well as
such as the use of PPE and other protection elements.
- Inform customers of the rules of access to the establishment.
- Control of reservations and capacity.
- Inform clients of the rules of use of public toilets.

GENERAL FEATURES
In general lines for the provision of the service the following issues will be taken into account:


REQUIREMENTS FOR STAFF
All personnel at the service of Restaurante Telero must comply with the following aspects:

As organizational measures the following are established

-: Grouping of the same people in the same shifts

As collective protection measures, the following are established

The use of the staff changing rooms and toilets should be limited to a capacity of 1 person.
- Before accessing the changing rooms or toilets of some of the staff, you must use
of hydroalcoholic gel with virucidal activity authorized by the Ministry of Health.
- All employees must use hygienic or surgical masks.
- Facilitate times for the correct sanitation of the employees' hands.
- The time control of employees will be carried out in a way that guarantees the
sanitization of the method.
- The temperature of the employees will be taken and recorded before accessing the
work as well as before leaving it, in each of the passes or shifts.
- Personal items such as mobiles will be left in the lockers or wardrobe bags.
Sunglasses…
- Devices and equipment (pens, bottle openers,
tablets, POS…). If this is not possible, they will be disinfected after each use.
- Employees must be trained and informed of the guidelines and guidelines to
continue to be established by the Ministry of Health. This training will be updated according to current legislation at all times. Informational signs and reminders regarding the rules will be posted.
As individual protection measures the following are established

- Delivery of FFP2 masks to all staff
- Provision of hydroalcoholic gel for disinfection

In relation to sensitive and / or vulnerable people
In the event that any worker is considered "vulnerable" in accordance with the provisions of the Ministry of Health (cardiovascular disease, including hypertension, chronic lung disease, diabetes, chronic kidney failure, immunosuppression, cancer in the active treatment phase, disease severe chronic liver disease, morbid obesity, pregnancies and over 60 years), he should follow the following instructions:

- Contact the Valencian Health Service, according to your reference center.



The staff of Restaurante Telero must follow the following Hygiene Guidelines:

- Wash your hands frequently and thoroughly after sneezing, before and after
- handling masks or gloves, coughing, dismantling or picking up a table, after cleaning and disinfection tasks, after handling money, when entering the workplace. If it is not possible to wash your hands with soap and water, they will be disinfected with hydroalcoholic gel.
- - The operator must have exclusive work clothes and will change in the changing room,
- by keeping it in the locker or in the wardrobe bag. This clothing must be sanitized daily at temperatures between 60ºC and 90ºC.
- Do not share work equipment or devices of other employees and, if this is not possible, frequently disinfect the elements of the workplace with the change of shift.


The staff of Restaurante Telero is trained and informed of all the previous measures, leaving evidence of said training.

REQUIREMENTS FOR THE PROVISION OF THE SERVICE
In providing the service, the following aspects must be met:
- A special section is included on the website dedicated to disseminating the measures implemented to prevent contagion as well as the mandatory measures for the client as well as other recommendations.
- The reservation confirmation email summarizes the main measures that concern the client and links them to the specific section of the website.
- Upon arrival of the client, they are reminded of the mandatory measures, which are: wear a hygienic or surgical mask during their entire stay in the establishment (or throughout the development of the activity, or whatever is appropriate)
- The client is invited to make use of the hydroalcoholic solution located at the entrance of the establishment.
- The use of electronic means of payment will be favored (Eg: enabling new forms of payment by smartphone).


CLEANING AND MAINTENANCE PLANS
In accordance with the new risks identified, the respective Cleaning and Maintenance Plans have been modified in the following aspects:

Cleaning plan
The frequencies in the areas of greater contact have been increased and the products to be used have been modified. Specifically, the following is established:

Follow Plans described in the attached documents:
L + D Warehouse Plan.pdf
Plan L + D Public Toilets.pdf
Plan L + D Barra.pdf
Plan L + D Kitchen.pdf
Plan L + D Dining room and terrace.pdf

Maintenance plan
The review of the equipment used for the prevention of COVID-19 (soap / hydroalcoholic solution dispensers, paper dispensers, partitions, etc.) has been included, as well as an increase in the cleaning of filters and air conditioning grills. Specifically, the following is established:

Included in the cleaning plan described above


ACTION IN CASE OF PEOPLE WITH SYMPTOMATOLOGY COMPATIBLE WITH COVID-19
In the event that an employee presents symptoms compatible with COVID-19 (cough, fever or respiratory distress), and in order to protect her and the rest of the staff, the following action plan must be followed:
- The employee with symptoms should not remove the surgical mask at any time
moment and work activity should be stopped, avoiding contact within 2 meters with other colleagues.
- The employee with a symptom will immediately contact their Center for
Health by calling 900 300 555.
- The container where tissues or other products have been deposited must be isolated
used. This garbage bag must be extracted and placed in a second garbage bag, with closure, for its deposit in the remainder fraction.
- We will proceed to the cleaning and disinfection of equipment and devices, as well as the area
work of the person who has shown symptoms.
- All employees who have been in close contact with the
symptomatic employee and transmit it to someone else's Prevention Service.

MEASURES IN RELATION WITH SUPPLIERS OR OTHER PEOPLE EXTERNAL TO THE ORGANIZATION
Restaurante Telero informs the main suppliers, subcontractors or people outside the organization who access its facilities of the safety and health measures especially referred to COVID-19 for their knowledge.

Likewise, in the case of subcontractors and certain special suppliers (for example, those who perform maintenance tasks), Restaurante Telero may require you to present your Action Protocol against COVID 19


DISSEMINATION OF THE PLAN
This Contingency Plan will be disseminated as follows:

- In relation to Personnel
o Signature of the CONTINGENCY PLAN

- In relation to customers and / or users

or Informative posters
o Information on the web

- In relation to suppliers
o Information on the web

In addition, and whenever requested, it will be available to the competent authorities.

SUPERVISION OF THE PLAN
All the activities contained in this Plan will be subject to supervision in order to guarantee that they are carried out as defined.

The responsibility for carrying out this supervision rests with the following people:

SUPERVISOR TASK
Dissemination of the Contingency Plan among employees.
- Training of employees and management of the records derived from it.
- Proportion of PPE equipment and other protection elements.
Manager
Complete the Cleaning and Disinfection Plan for the facilities and equipment of the
kitchen area and adjacent areas.
- Supervise compliance with the sanitation guidelines in this area or item.
- Verification of the maintenance of equipment, soap and hydroalcoholic gel devices,
paper dispensers for hand drying, operation of taps in batteries and the operation of pedals of waste bins in this zone or game.
- Control compliance with the safety distances between kitchen workers, as well as
such as the use of PPE and other protection elements.
- Monitor the cleaning and disinfection of equipment and facilities after use or service.
Chef
Collect from suppliers the documents of the technical sheets of the products
chemicals used for cleaning and disinfection.
- Control compliance with the standards in the reception of raw materials and
ingredients.
- Inform and coordinate suppliers.
Head of Kitchen and Head of Room
Complete the Cleaning and Disinfection Plan for the facilities and equipment of the
living room / dining room / bar area.
- Monitor the cleaning and disinfection of facilities after use or service.
- Supervise compliance with the hygiene guidelines in this area.
- Verification of the maintenance of equipment, soap and hydroalcoholic gel devices,
paper dispensers for drying hands, operation of taps in batteries and the operation of pedals of waste bins in this area (bar, dining room, public toilets and changing rooms).
- Control compliance with safety distances between room operators, as well as
such as the use of PPE and other protection elements.
- Inform customers of the rules of access to the establishment.
- Control of reservations and capacity.
- Inform clients of the rules of use of public toilets.
Head of Chamber


MODIFICATION OF THE PLAN
This Plan will be subject to periodic review and update depending on the evolution of circumstances, applicable legislation, advances in knowledge about the virus and the best measures to prevent its spread, as well as the recommendations made. dictate about it.