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PRESENT
from LA PAZ IN Ed.63
by Bolivia in
LUGARES
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BIOSECURITY PROTOCOLS TO RESTART ATTENTION IN RESTAURANTS
CADEG La Paz affirms that the effects of the quarantine have affected more than 5,000 legally constituted gastronomic companies in La Paz and that up to now there has been a 70% reduction in their economic income, putting the sector in a critical situation.
The document presented to the municipal authorities of La Paz proposes a complete biosafety protocol, which involves mandatory manuals for the entire operational chain, consisting of: - Disinfection of the entire infrastructure up to the mandatory use of biosafety implements by the personnel of these companies. - Thorough disinfection system in food production environments, work areas, consumer environments and customer service. - Temperature measurement upon entering and leaving the business. - Use of the footbath to disinfect footwear. - Mandatory use of Biosafety implements for staff, such as facemasks, protective glasses, face covers and biosafety suits. - Use of marked garbage cans to dispose of personnel biosecurity material. - Social distancing, with separate tables a meter and a half apart. - Use of separating screens
in places of direct contact between staff and clients, such as the collection sector or cashier. - Available supplies necessary for frequent disinfection in common areas, such as: water, liquid soap, disposable paper towels and 70% alcoholbased disinfectant. - Cleaning staff must have soapy solutions, liquid alcohol, sodium hypochlorite (bleach) and organic disinfectants for the entire infrastructure.
This biosafety protocol includes different modalities ranging from closed restaurants, outdoor spaces, home deliveries, bakeries, cafeterias, candy stores, food courts and others. With this immediate action, it is intended to avoid the collapse of the gastronomic sector and promote the idea of a gradual reopening of hundreds of businesses in the sector and thus save thousands of direct and indirect jobs.
“It is important for all of us to be able to reopen to regain some of our economic stability with sales, but the most important thing continues to be the health and wellbeing of our work teams and our clients. We want to once again offer the La Paz family, after 5 months of quarantine, the possibility of gathering around a table, talking, laughing, getting excited and giving back joy to the people, it is our greatest wish and we want to achieve it together, in a totally safe environment that provides all the necessary guarantees ”, stated Ernesto Olivares, president of CADEG La Paz.
With the official presentation of this document, the gastronomic representatives hope that the Municipal Government authorities will consider the suggestions as the definition of a maximum capacity of attention according to each infrastructure and the opening hours.
Ph: R&B / Valencia Plaza
MANQ’A CONVOCA A PROXIMAS CLASES
ACTUALIDAD
La destacada cadena de escuelas de gastronomía, es un programa de ICCO Cooperación y Melting Pot Bolivia, ofrece una formación gastronómica técnica, reconocida y avalada por el ministerio de Educación.
Se destaca que las clases además de capacitar en aspectos técnicos de cocina y manejo de alimentos locales, también desarrolla las habilidades para la atención al cliente, administración de negocio propio, medidas de bioseguridad, reutilización de alimentos, conocimiento de los productos agrícolas, de la diversidad y dignidad de áreas rurales.
“Buscamos que la formación gastronómica no sea un fin en sí mismo, sino un medio que nos permita tener un impacto mayor en la vida de los pequeños productores rurales, la de los consumidores finales, la de los jóvenes en situación de vulnerabilidad y sus familias.”, señalan los responsables de comunicación de Manq’a. Manq’a ha contribuido a mejorar la producción sustentable de alimentos y al mismo tiempo disminuir la situación de pobreza, hambre y desnutrición de varias áreas vulnerables. Con los siguientes datos:
• 500 jóvenes formados como cocineros con enfoque en la revalorización de productos alimenticios locales y la transformación de hábitos alimenticios.
• 300 familias de pequeños productores vinculados a las escuelas Manq’a.
• 980 jóvenes participan del mercado laboral de la cadena de alimentos promoviendo la producción y el consumo local.
• 80.000 personas accedieron a alimentos saludables en los negocios sociales de Manq’a.
MANQ’A CALL FOR NEXT CLASSES
The outstanding chain of gastronomy schools, is a program of ICCO Cooperation and Melting Pot Bolivia, it offers a technical gastronomic training, recognized and endorsed by the Ministry of Education.
It is highlighted that the classes, in addition to training in technical aspects of cooking and local food handling, also develop skills for customer service, own business administration, biosecurity measures, food reuse, knowledge of agricultural products, of the diversity and dignity of rural areas.
“We seek that gastronomic training is not an end in itself, but a means that allows us to have a greater impact on the lives of small rural producers, that of final consumers, that of young people in vulnerable situations and their families.”, the communication managers of Manq’a point out.
Manq’a has contributed to improving sustainable food production and at the same time reducing the situation of poverty, hunger and malnutrition in various vulnerable areas. With the following data:
• 500 young people trained as cooks focused on the revaluation of local food products and the transformation of eating habits.
• 300 families of small producers linked to the Manq’a schools.
• 980 young people participate in the labor market of the food chain promoting local production and consumption.
• 80,000 people accessed healthy food in Manq’a’s social businesses. PRESENT
