A Number of Rules Must Be Followed When Operating Public Catering Establishments, According to the Chief Sanitary Doctor

According to the decision of the Chief Sanitary Doctor of Armenia, Tigran Avinyan, it is necessary to follow the rules outlined below while operating public catering establishments:

1. General Work Organization Rules:

1. In public catering establishments, a responsible person is appointed for the prevention of coronavirus, who maintains records of disinfections, health status of employees and visitors (additional records at their discretion).
2. The responsible person supervises compliance with general sanitary-epidemiological safety rules and hygienic standards at the public catering organization site.
3. The responsible person ensures the availability of necessary items, materials, and facilities for maintaining compliance with general sanitary-epidemiological safety rules and hygienic standards.
4. As much as possible, avoid engaging employees from high-risk groups for severe disease development from coronavirus, in compliance with Article 186 of the RA Labor Code. The high-risk groups include:
• a. Individuals with weak immune systems (e.g., cancer),
• b. Persons aged 65 and above,
• c. Individuals with chronic diseases (respiratory diseases such as asthma, chronic lung disease (COPD), emphysema or bronchitis, chronic heart failure, chronic kidney disease, chronic liver disease (hepatitis), chronic neurological disease (Parkinson's disease, multiple sclerosis), cerebral palsy),
• d. Individuals with diabetes.
5. The company ensures the proper awareness of employees and customers about safe behavior and sanitary-epidemiological safety requirements by posting information posters in visible places and/or other preferred means, containing at least the information specified in Appendix N12 of this decision.

2. Rules Regarding Public Catering Sites:

1. Public catering establishments must provide opportunities for handwashing with running hot and cold water, elbow or foot-operated faucets (if this is not possible, immediate disinfection opportunities), and soap.
2. Disinfectant containers, paper towels, and waste bins must be placed near the main entrance, toilets, and kitchen entrances of the public catering establishment.
3. Employees are provided with a supply of disposable masks and gloves (based on the length of the work shift and assuming masks are changed at least every 3-4 hours), skin disinfectants for hand sanitization, disinfectant products, as well as paper towels.
4. A separate room equipped with a sink, permanent hot and cold water, and mandatory availability of skin disinfectants for hand treatment must be designated for employees' food intake.

3. Disinfection of the Work Area:

1. Disinfection of the area must be carried out at the start and end of work using disinfectants with an alcohol base of 60-80%. All contact surfaces and frequently used items must be thoroughly disinfected.
2. Door handles and railings must be frequently (at least every 3 hours) cleaned with a damp cloth using disinfectants.
3. After each visitor, all types of contact surfaces (door handles, chair backs, switches, etc.) must be damp treated with disinfectants in accordance with viral control protocols.
4. Avoid fabric-covered chair cushions; chair backs must be disinfectable.
5. Hand sanitizers using skin disinfectant must be placed and made mandatory at each table for use by guests.
6. Every 2-3 hours, ensure:
• Ventilation of all enclosed spaces.
• Damp cleaning of door handles, railings, tables, chair backs, washbasins, self-service display cases using disinfectant products.
• Cleaning and disinfection of toilets.
7. Disinfectants must be used as prescribed and approved for use in public catering establishments, following the protocols indicated in the instructions for disinfecting environment objects from viral infections.
8. Disinfectants must be stored in their original packaging, tightly sealed, in specifically designated dry, cold, dark places inaccessible to children. Precautionary measures during disinfection and first aid measures during accidental poisonings must be outlined in the instructions for each specific disinfectant.
9. It is necessary to organize the daily washing of towels and hygiene items by specialized organizations according to contract or, where appropriate, directly at the public catering establishment.

4. Disinfection of Dishes and Kitchen Utensils:

1. It is advisable to use disposable dishes or reusable dishes under mandatory disinfection conditions.
2. The number of dishes and utensils used simultaneously must meet all demand. Using chipped, broken-edge, deformed, damaged enamelware is prohibited.
3. Public catering establishments should be equipped with modern dishwashing machines with disinfection effects for mechanized washing of dishes and utensils. Dishwashing must be conducted in specialized washing machines according to their operation instructions, applying processing regimes that ensure disinfection of the dishes and tableware at temperatures of at least 65°C for 90 minutes.
4. Three-compartment sinks must be designated for manual washing of dishes, two-compartment for glassware and utensils.
5. Manual dishwashing must be conducted in the following order:
• Mechanical removal of food residues,
• Washing with the addition of detergents in the water of the first compartment,
• Washing in the second compartment with water no less than 40°C with two times less detergent than in the first compartment,
• Rinsing the dishes in the third compartment with hot running water no less than 65°C using a flexible rubber hose with a shower head,
• Treat all dishes and utensils with disinfectant products according to their instructions,
• Rinse with flowing water in the third compartment using the shower head from a flexible rubber hose,
• Dry the dishes on rack shelves.
6. If the dishwashing machine malfunctions, the organization must stop its operations until conditions for manual dishwashing and disinfection technology are created or disposable tableware is available.
7. When using disposable dishes, used dishes must be collected in disposable, tightly sealed plastic bags, which are transported to landfills.

5. Staff Rules:

1. The temperature of each employee is measured at least twice daily (remotely or with individual thermometers, including employees' personal thermometers), one measurement being at the time the employee arrives at work with proper recording in a logbook.
2. Employees must always wear personal protective equipment—gloves and disposable medical masks, which are changed every 3-4 hours. Reusing gloves and masks and using damp masks is not allowed.
3. Leaving the workplace during breaks is prohibited.

6. Customer Service Rules:

1. Before serving, customers' temperatures are checked at the entrance, and data is recorded in the logbook.
2. Employees are prohibited from serving visitors with acute respiratory infection symptoms—fever, cough, cold, or difficulty breathing. In such cases, it is necessary to immediately inform the RA Ministry of Health through the hotline by calling 8003.
3. A distance of at least 1.5 meters must be ensured between customer service tables.
4. Holding events with more than 5 people is prohibited in public catering establishments.