FLORIS Hygiene Concept

In order to protect our guests and our employees from further spread of the Covid-19 virus, we have created
a FLORIS Catering hygiene concept for events.

1. Measures for a hygienic food and drink presentation
- Food is pre-portioned, sealed and offered for "take away"
- Use of disposable tableware (alternatively lockable reusable tableware)
- Installation of transparent acrylic protective walls in the food and drink distribution area
- Packed cutlery bags (to be found at the buffet if necessary)
- Pre-portioned salt and pepper
- Food and drinks are provided with clearly legible labels
- Cold drinks are served by our employees in small bottles
- Hot drinks are served by our employees in "take away" cups

2. Measures to ensure the minimum distance of 1.5 m in the catering area
- Employees are briefed in detail about the distance rules
- More catering stations (defined takting into account the number of guests)
- Alternatively, food and drinks can be provided fully packed on the charis/tables in the meeting area
- Use of aids such as trays when serving and clearing up
- Cleaning and disinfection of hands after clearing the dishes
- Clearing station for contact minimization

3. Mouth-and-nose mask
- Employees are informed about the necessity of wearing a mouth-and-nose mask
- Mouth-and-nose mask is always worn by all our employees within the venue

4. Instruction of employees and active communication
- Instruction of the head waiter about the FLORIS hygiene concept
- Instruction of the employees about the hygiene and behaviour rules
- Sensitisation of employees and guests to be addressed in the same way as guests in order to comply with the distance rules

5. Hand hygiene and disinfecation at FLORIS Catering
- Instructions on hand hygiene are available in the back office for the employees
- Instructing employees on hand hygiene and the correct use and disposal of disposable gloves
- Provision of disinfectants for hand disinfection for our employees
- Skin-friendly soap for hand washing is available
- Provision of disposable gloves and paper towels for single use
- Work equipment is disinfected with a higher frequency than before
- Increased frequency of cleaning and disinfection of catering surfaces

6. Accreditation of employees
- Accreditation of all trades and service providers involved in catering to enable the tracing of possible chains of infection
- All relevant data are recorded and can subsequently be made available to the health authorities if there is a justified need
(in compliance with data protection)
- Additionally, the temporal presence and absence of all persons working for the catering at the event location are recorded and documented