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The coronavirus pandemic has put public health and safety at the top of the agenda, in many industries, and the restaurant industry in particular.
As restaurants struggle to re-mobilise, strategise and realise, there's also a whole lot of new health and safety procedures for industry workers to digest and apply, designed to minimise risk for both restaurant teams and their customers.
If you're a restaurateur, chef or owner Safety First: A Guide to Serving Food and Protecting People During Covid 19 is a great resource, put together by the Aspen Intitute, and highlights "a baker's dozen of 13 commandments —basic operating rules any kitchen should follow."
It's a comprehensive 47-page document, but easy to dip in and out of by category, detailing how COVID-19 spreads and then goes on to advise managers and all workers on how to organize workspaces and workflow.
