buffets
self- serve
Personal hygiene.
Handwashing
Time & temperature management.
Cross-contamination.
immediate stoppage/closure
Follow proper glove, masks and hair restraint procedures when in use.
All employees in contact are urged to wash hands after contact with either a customer or colleague or minimum every 30 to 45 minutes.
Social distancing in the preparation area must be adhered to as much as possible.
All contact surfaces are required to be sanitized at least every (hour) 60 minutes for non-food contact surfaces and every 30 minutes or after every use for food contact surfaces.
Any employee that displays flu like symptoms must not be allowed to work in any establishment offering any food or food related products to the public.
All establishments offering these services and requiring clarification of what is permitted please contact the inspector at Ph. 721 520 8809 or at
inspectoratevsa.sxm' + '@' + 'gmail' + '.' + 'com
'+addy_texte56bab8fa08dd032aa82a35bf05512da+'';
for further information.
Source: Souliga Newsday
https://www.soualiganewsday.com/index.php?option=com-k2&view=item&id=30587:inspectorate-ministry-vsa-recommends-all-open-buffets-and-self-service-condiments-be-terminated-during-covid-19-crisis&Itemid=451
