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Rules regarding activity of public catering facilities during pandemics determined

02 May 2020 15:30 (UTC +04:00)

Methodical instructions in public transportation regarding prevention of coronavirus infection (COVİD-19), has been approved, APA reports.

The document has been prepared on the basis of current scientific research facts of coronavirus infection in order to protect health of employees and passengers of public transportation.

According to the current information, people are infected with coronavirus through directly air-drops or when they touch their mouths, eyes, nose, etc. after touching contaminated surfaces indirectly.

In many cases, light symptoms are observed in infected people during the disease, but severe symptoms are observed in infected elder people and/or those, who have other diseases.

Preventive measures of the disease include hygiene of hands, maintaining social distance, no-touch eyes, nose, and hygiene of the respiratory system.

Regular cleaning and disinfection of surfaces, which are jointly used in public places decrease infection risk.

General instructions:

Following should be provided:

• Informing working staff on the virus and anti-epidemic measures in order to prevent spread of the COVID-19 infection cases and the virus in public catering facilities;

• Temperature rules should be followed while cooking, people should avoid eating the meals, which have not been cooked at necessary temperature;

• Employees should regularly be informed on the cleaning of raw products before cooking, cleaning of cooking sets, kitchen furniture, and dirty surfaces;

• A person, who is responsible for cleaning and disinfection works, should be appointed.