Order No. 149 of the National Sanitary Veterinary and Food Safety Authority validating the Regulation on establishing specific measures to prevent the spread of SARS-CoV-2 virus for the activities of preparation, marketing and consumption of food and/or alcoholic and non-alcoholic beverages in public catering establishments of the type of restaurants and cafes inside buildings, as well as in specially designed spaces outside buildings.

This Regulation establishes specific measures to prevent the spread of SARS-CoV-2 virus for food preparation, marketing and consumption activities and/or alcoholic and non-alcoholic beverages in public catering establishments of the type restaurants and cafes inside the buildings, as well as in special spaces arranged from outside the buildings, provided in the Annex which is an integral part of this Order. Economic operators carrying out activities of preparation, marketing and consumption of food and/or alcoholic and non-alcoholic beverages in restaurants and cafes inside buildings, as well as in specially designed spaces in the exterior of buildings, the local public health directorates, including Bucharest municipality, and the local sanitary-veterinary and food safety directorates shall be responsible for the implementation of this Order. Economic operation in public catering sector shall have the following obligations: (a) checking the state of maintenance of all spaces, facilities, equipment, including utensils that are used for the reception, storage, preparation, cooking and serving of food to the final consumer; (b) review of sanitation plans and procedures, disinfection and self-monitoring to increase the frequency of these operations and implementation of principles of good hygiene practices based on principles Risk Analysis System at Critical Control Points (HACCP) and, where appropriate, review HACCP plans; (c) provision of authorized biocidal products for disinfection; (d) verification of food stocks and alimentary raw materials available in the unit and disposal of those for which food safety cannot be guaranteed; (e) sanitation and disinfection of all spaces, facilities and utensils; and (f) ensuring surveillance of the health condition of workers.