In order to prevent the spread of the virus or infection in public catering establishments operating in the open air during the coronavirus (COVID-19) pandemic, a number of necessary rules must be followed in those establishments. According to the relevant legislation, the number of customers in public catering establishments operating in the open air should be twice less than the norms and rules in force, and the area per capita should be doubled accordingly. The distance between the seats in the dining halls should not be less than one meter behind the same table, and the distance between the tables should not be less than two meters.
According to the Azerbaijan Food Safety Agency (AFSA), in order to prevent the spread of the virus or infection in public catering establishments operating during the coronavirus (COVID-19) pandemic, it is necessary to periodically clean and disinfect the facilities. rules of use must be followed. Cleaning and disinfection works should be carried out during working hours mainly in working areas (entrance-exit, cash register, etc.), and after working hours in all areas.
The territory of the catering establishment, food reception areas, warehouses, doors and door handles, windows and window sills, floor and wall surfaces, sanitary facilities, waste collection areas and waste containers, as well as table and chair surfaces, kitchen area and equipment must be disinfected. When carrying out disinfection works, the application of disinfectants permitted for use on surfaces and in space must be observed in accordance with the instructions. Thus, the shelf life and instructions for use specified in the instructions for use of disinfectants must be taken into account. The environment in which the disinfection is carried out must be ventilated.