State Food Safety Service Presents Sanitary and Hygienic Requirements for Public Food Organizations

The State Food Safety Service of Armenia has introduced the main sanitary and hygienic requirements for public food organizations, prompted by the coronavirus outbreak.

Employees must properly wear masks, covering both the nose and mouth. Hand sanitizers should be available on the tables. Employees need to be temperature-checked twice a day, with results recorded in a designated logbook.

Every customer at public food establishments must also undergo temperature checks. The details of any customer with a fever must be recorded and reported to the Health and Labor Inspection Body of Armenia.

At the main entrance, kitchen, and restroom entrances, disinfectant containers, paper towels, separate closed bins for masks and gloves should be provided.

Disinfection of common areas must occur twice a day, with appropriate entries made in the disinfection logbook. A minimum distance of 1.5 meters must be maintained between customers seated at different tables. No more than five people can be seated at the same table.

The simultaneous presence of more than ten customers is prohibited in any shared service area for every 20 square meters. The use of hookahs is also forbidden.