Safe hospitality plan

In force since September 15, the new plan that sets the security levels in the hospitality industry in Galicia.

LEVEL 1C

Obligatory for all establishments regardless of the level of restriction of the municipality in which it is located.

  • Closing at 1:00 am.
  • Indoor capacity: 50% (8 people per table)
  • Outdoor capacity: 75% (15 people per table)
  • Public display of the gauges using the posters made available from the application of 👉 Turespazo.

Compliance with the minimum health security requirements at LEVEL 1C:

  • Prepare a contingency plan for COVID-19 that includes all the hygienic-sanitary measures that will be applied in the establishment, known to the staff and available to the health authorities.
  • Distance of 1.5 meters between tables and groups of tables.
  • Indicate the capacity of the toilets and disinfect them at least 2 times a day.
  • Water meter CO 2 , with annotations at least every four hours 👉 Guide to good ventilation practices in the hospitality industry.
  • Surgical masks for staff, to be changed every 4 hours.
  • 2 hours of training in COVID protocols for staff.
  • Specific work clothing for staff.

LEVEL 2C

For those establishments that undertake to apply additional security measures.

  • Close at 1:00 am.
  • Indoor capacity: 75% (8 people per table)
  • Outdoor capacity: 100% (15 people per table)
  • Allowed use of bars, always for individual use or for two people if they are living together.
  • Public exhibition of the gauges using the posters made available from the application of 👉 Turespazo.

Compliance with the minimum health security requirements in LEVEL 2C:

  • Prepare a contingency plan for COVID-19 that includes all the hygienic-sanitary measures that will be applied in the establishment, known to the staff and available to the health authorities.
  • Distance of 1.5 meters between clients of a table and the next one.
  • Indicate the capacity of the toilets and disinfect them at least 3 times a day.
  • CO2 meter, continuous 👉 Guide to good ventilation practices in the hospitality industry.
  • Surgical masks for staff, which must be changed every 4 hours, offering the possibility of FP2 masks with change every 8 hours.
  • 4 hours of training in COVID protocols for staff.
  • Specific work clothing for staff.
  • Offer staff the possibility of conducting COVID tests every 15 days. The frequency will drop to 7 in the event that the level of the town hall is high or maximum. Testing will be voluntary for staff.
  • Digital letter, QR or blackboard.
  • Restaurants with customer registration.

SECURITY LEVEL

Only when the health authorities so decide due to the epidemiological severity.

  • Closing at 11pm.
  • Indoor capacity: 30%
  • Outdoor capacity: 50%
  • Public exhibition of the gauges using the posters made available from the application of 👉 Turespazo.

Compliance with the minimum health security requirements:

  • Informational signs with the allowed capacity.
  • Distances between furniture.
  • Mandatory use of masks by staff and customers, they can only be removed at the exclusive time of consumption.
  • 1.5m interpersonal distance.
  • Disinfection of tables, chairs … preferably between clients.
  • Periodic cleaning of toilets.
  • Dispensers of hydroalcoholic gels to the public.
  • Periodic ventilation tasks and placement of CO2 meters.