Qualitaly_117

JUN. JUL. 2020 VIII this pandemic has taught me is that you have to appreciate what you have, trying to improve yourself and taking advantage of all the opportunities that are offered. Even when everything seems lost, you always have to find the strength to get back up by focusing on passion and initiative. Qualities that fortunately we Italians are not lacking! ______________________________ BOX MY CARAMEL Turmeric Pagnotta, Fassona Piemontese burger, crispy bacon, dop pecorino cheese waffle, caramelized onion, iceberg salad, tomato and bbq sauce. ______________________________ AT PAGE 26 IN THE PANTRY Guidelines, what to follow Restaurants and agri-food activities are itching to get back to work, trying not to succumb to the economic crisis caused by the Coronavirus. Many requests have been made to the institutions to safeguard the sector and there are still many regulations to be improved. Let’s shed some light on a few things with Nicolino D’Alessandro, tax specialist by Maddalena Baldini Catering has raised its shutters with quite a few difficulties. From protective devices to RAD, a basic document for the safety of the employer, employees and customers, increasing operating costs. We talk to tax expert Nicolino D’Alessandro. by Maddalena Baldini The path to “normality” has now begun. Premises have opened, the shutters are up, a shy come and go that grows day by day and tables set, strictly separated from each other by a space of two meters. Obviously, many others are linked to this fundamental requirement, starting with the measurement of body temperature at the entrance, continuing with the use of disinfectants, up to the mandatory use of the mask and gloves by customers - until food arrives at the table - extended to all the staff of the restaurant, including suppliers of goods and ingredients. Essential measures for the containment of contagions and the restart of an engine that, even if with difficulty, has the desire and the strength to change gear immediately. Between protests and the desire to start cooking, the confusion continues to create many problems, not only in terms of logistics but also (and above all) from an economic and bureaucratic point of view, the sore point of many catering activities that continue to clash with an insurmountable wall of regulations that seem to change from one day to the next, causing discontent and further difficulties. We talk about it again with the tax expert Nicolino D’Alessandro, to give some clarifications and useful suggestions. CARE AND CONFIDENCE “The regulations for reopening have been issued and are those shared between INAIL, local health authority prevention services, trade unions and national employers’ associations, guidelines that we are all complying with to cope with the reopening phase,” says D’Alessandro. “Then, each region has expanded or reduced these guidelines according to their needs, such as different distances in bathing establishments, for example”. Italians, in spite of the setbacks, have shown the willingness to follow indications even if, as is often repeated, an essential role in this game is played by the common sense of the users who follow to the letter the vademecum that that has been with us for some time. “People are still scared and careful but, at the same time, the desire to go to a restaurant or a bar is clearly felt, and this is a sign of positivity! After all,” he continues, “the contagion curve is going down, reassuring opinions are voiced and the clientele returns a lukewarm optimism looking for habits of pre-Covid-19 life”. THE QUESTION OF EMPLOYEES Inside the RAD (Risk Assessment Document), there is the Covid card with all the indications for conduct to be kept at the bar counter or in the kitchens of a restaurant, including relations with suppliers and therefore all the material that comes from outside and the management of warehouses. “The RAD also includes the medical assurance, with the help of a qualified doctor,” says D’Alessandro, “i.e. if the employer is alarmed for an employee, such as having a temperature outside the established parameters, he notifies the third party who enables all the required procedures. Additionally, there’s the obligation to work with masks, cap and even disposable TNT gowns and protective footwear”. PROTECTIVE DEVICES Maximum attention to protective devices but also attention to their manufacture, since they are subject to very serious regulations, activated by Italian manufacturers, not only for single use but also for the product that can be washed, sterilised and reused up to eight to ten times, a sector in which Italy is a European leader. “Just to give a concrete example, there’s a prestigious accredited body dealing with the certification of protective clothing, Centrocot, notified by ACCREDIA, a body under the Ministry of Economic Development that issues UNI certifications for the production of Personal Protective Equipment”. A trend that every restaurateur has MAGAZINE