The deliverers who come to provide you with meals and home shopping may find themselves on the front line in the days or weeks to come. One approach to preventing the spread of the Covid-19 epidemic is isolation. While not all patients with symptoms of the new coronavirus can be tested, doctors should avoid becoming infected and may quarantine their patients without a medical exam.,

An increasing number of people, therefore, find them at home and must avoid contact. And to eat and get essential products while avoiding leaving home, the option of restaurant takeaway may seem attractive. But if this prevents isolated people from coming into contact with people in restaurants or supermarkets, couriers see their risk of contamination with the new coronavirus considerably increased.

Stay at home; while benefiting from the delivery of meals brought on-demand, from groceries delivered to your home, it is possible at a time when platforms allow you to have no longer to travel from home to benefit from all the products that you wish.

No contact! The now golden rule applies, including in trade. And home meal delivery is no exception. It remains authorized provided that it is done without physical interaction between preparers, deliverers, and customers.

Separate meal recovery area

In this useful practice guide, the entire meal distribution chain is concerned.

It starts with the development, for the restaurant owner, of a meal recovery zone, separate from the kitchen for the smart restaurant: the delivery person who collects the meal and the person or persons responsible for preparing it must not have contact.

In the delivery bag directly

The delivery man deposits his open bag, and the smart restaurant staff places the meal directly in it. And when waiting in front of a restaurant, they must ensure compliance with the safety distance of one meter between them.

Then at the time of delivery, he warns the customer of his arrival by knocking or ringing. He immediately leaves or departs a distance of at least 2 meters from the door before the customer opens the door.

“Properly closed” bags

Barrier gestures (washing your hands very regularly, coughing or sneezing in your elbow or a handkerchief, using a disposable tissue and throwing it away, greeting without shaking hands and kissing) are, of course, expressly reminded. All staff must permanently apply them.

Finally, the restaurateur must pay particular attention to the cleaning and disinfection of all surfaces and utensils in contact with food, and ensure that the bags containing the meals are correctly closed for restaurant takeaway.

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