Dimapur, April 30 (EMN): The department of Municipal Affairs
has issued a number of guidelines for food and catering service operators to follow
as a precautionary measure against the Covid-19 pandemic.
Administrators of urban local bodies are directed to disseminate
the information to the food and catering service operators, a press release
from Principal Secretary Himato Zhimomi stated on April 30, Thursday.
- Clean and disinfect food service areas after
every meal has been prepared. Disinfect high-contact points such as door knobs,
equipment handles etc., repeatedly.
- Disinfect high-contact points such as working
counters, door knobs, equipment handles, billing counters, card machines etc., repeatedly.
- Provide hand washing or sanitising facilities at
the entrance to retail stores.
- Food handlers must use tongs, gloves and utensils’
to prevent contact with food.
- Food handlers must wear clean uniforms, gloves,
masks or ‘face cover,’ and head covers.
- Wash all food items thoroughly with clean,
potable water. Use 50ppm chlorine with clean, potable water for fruits and
vegetables that are to be consumed raw.
- Promote hand hygiene and practice social
distancing among staff.
- Encourage pre-ordering food online or over the ‘telephone’
to reduce the waiting time. Establish designated pick-up zones for customers, and
maintain a minimum distance or gap of one meter.
- Avoid eating or selling “pets” and wild animals
for human consumption.
- Maintain hygienic and disinfected storage facilities
for food items.
- Ensure strict compliance to the advisories, directives
or standard operating procedures issued by the government as precautionary
measures.
