Corona measures | Blind spots of community-acquired infections seen in restaurants

Measures against infectious diseases in restaurants

Actual measures

Recently, I often eat lunch at a set meal shop.

Until now, I didn't notice it because there were many convenience store lunch boxes, but the risk of getting infected with corona is hidden in restaurants.

The people in the hall are both responsible for serving the finished dishes and cleaning up the dishes that have been eaten.

Naturally, saliva is attached to the tableware that has been eaten.

It is said that there is a much higher probability of infection than droplet infection or aerosol infection.

Some people pinch the mouth of the teacup with their fingers or put their fingers in the bowl to clean it up.

It's no wonder that the virus attaches to them because they're directly attached to our mouths.

There are many restaurants that have windows and doors open to arouse them, even though they have partitions.

This is probably because they are receiving guidance from the government.

However, I would like this administrative guidance to be a little more specific now.

If the food and beverage industry can take fatal measures such as shortening the working hours and requesting self-restraint, it should be possible to make efforts to block the infection route in this store.

for example,

Do not make the person who serves and the person who cleans up the same person.

The serving is handled by the person in the hall, and the return is done by the customer.

The food is brought by the customer, and the people in the hall clean it up.

And so on.

One thing to keep in mind is that the above method does not apply to every store.

In some stores, keeping customers away from the kitchen is an infection control measure.

It depends on the store and the number of employees.

By the way, there are shops where alcohol disinfectants are placed on all tables, so I thought it would be nice to be able to disinfect by myself, but I concluded that I could not cut off the infection route with the hall where tableware and dishes touch.

Current infectious disease control focuses on customer-to-customer infections.

However, the current situation is that people in the hall are vectors that carry pathogens from customer to customer.

To change this, both restaurants and customers must change their lifestyles.

Even so, it seems that it is not a big change than refraining from doing so.

It seems that the problem can be solved by washing and sterilizing the hall one by one, but I don't know if it is practically possible.

Slowing down the work speed is substantially the same as requesting a shorter working time because the turnover rate of customers is worse for restaurants.

According to this theory, if a restaurant is crowded with customers by shortening working hours and wants to work faster, it is like helping to increase the infection rate.

It may be possible to reduce the number of visitors.

However, it is the site that cannot drop sales or refuse customers who come to the store looking forward to it.

I have seen some stores that have not actually been able to limit the number of people.

Therefore, I think it is the job of the government to present a concrete, effective, and reasonable lifestyle.

Even so, when I think that I used to eat pickles with saliva from strangers, I think it's because of my awareness of hygiene management, and it makes me feel strange.