Decree No. 4 of the Regional Chief Sanitary Inspector “On measures for the prevention of the spread of new coronavirus infection caused by COVID-19”.

Regional Chief Sanitary Inspector, in connection with the spread of new coronavirus infection caused by COVID-19 sets out rules for organization of nutrition for workers. In order to avoid a large number of workers gathering in the canteens, the period of their work should be extended and a schedule of their visits to the canteens should be established. Mostly disposable tableware should be used, collection of used disposable tableware shall be done in disposable tightly lockable plastic bags that are disinfected at the end working day. The use of reusable tableware is authorized when using specialized washing machines, with the application of treatment mode that disinfects dishes and cutlery at a temperature of at least 60 degrees for 90 minutes. At the end of the canteen shift or at least after 6 hours ventilation and wet cleaning are performed using disinfecting agents. An option for organizing work is cooking for take-away by workers in individual disposable boxes or the use of disposable tableware. An option for the nutrition of workers can be provision of catering with the help of dry rations issued by the enterprise. Place of food consumption should be designated in the accessibility distance of the premises, equipped with a sink for washing hands. If necessary, by agreement with workers, shall be envisaged monetary compensation for nutrition. In the absence of a canteen a ban on eating at workplaces shall be imposed and allocation of specially designated room for food consumption or part of premises with equipped hand wash basin and dispenser for treating hands with a skin antiseptic shall be envisaged.