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OCT. NOV. 2020 XI techniques,” says the chef from Monza, “so we had to cut those parameters that aimed at the aesthetic which made the courses more essential and cleaner. In the organisational structure, the concept of delegation takes on a completely different value than before. If about 9 months ago, the chef, the commis and the chef de partie cohabited in the kitchen, today the brigade rarely finds itself sharing the same space at the same time. Whoever enters the kitchen has the delegation of the procedure and has a greater responsibility than in the past, since the relay is completed without the control of anyone. It is a fact. Covid-19 has conditioned the everyday life of everyone. It has made us vulnerable to attack and powerless. People can no longer hug, shake hands and work elbow to elbow. This condition inevitably reflects negatively on the production and economy of almost all activities. The most penalized, bars and restaurants, which are required to ensure safety for both workers and patrons, making them respect the distance in kitchens, changing rooms and lounges. This situation also forces some businesses, particularly those of medium and large size, to resort to double shifts to avoid redundancy in the environments where they operate. Cooking is not mathematics, it is art, and the unexpected is always lurking, at any time; those who work there must be ready to solve the problem each time. “Sticking to the principle of marching forward,” Doctor Capuano says, “the chef must change the way he thinks, the way he prepares the menu and the food itself. When the staff enters the kitchen they must know, upstream, what they have to do to avoid close contact.”. SAFETY IN THE WORKPLACE The personnel working in the kitchen, by law, are already trained in hygiene and health matters (forward march principle, cooking, contamination and so on). Today, however, it is essential to pass on to the roles involved all the necessary information regarding safety in the workplace, considering that Covid-19 is a biological risk, thus updating the risk assessment document, suggesting to the staff member what to do in the workplace to avoid further contact. For example, in a kitchen of about 40 sqm, only 3 people can work at the same time. In this case it is necessary to predict the turnover of attendance and skills, establishing precise directions in advance, avoiding that those present cross each other. In the first shift, for example, a group can take care of the preliminary tasks: cleaning, cutting vegetables, preparing products, remaining at their own counter. If it is necessary to move around, the rule requires staff to go back to back to avoid face-to-face. Then, once the work is completed, the first team can give way to the second, which will take care of cooking and finishing the dishes, ready to be served in the dining room. “Shift work is fundamental, but without neglecting the overall picture,” says the food technologist, “everything depends on the organisation, the size of the kitchen, the seating and, consequently, the dishes to be served.” The shift is therefore advantageous for the restaurateur who can better plan his work, a little less so for his employee who, while it is true that on the one hand he appreciates the anti- Covid regulations, on the other hand he is penalised economically because his full-time contract is transformed into part time. “It’s true that it rotation reduces the working hours of the staff but preserves their employment,” says Capuano. Nothing has changed about the previous ordinary parameters on cooking and food preservation. Some innovation, instead, concerning the methods of cleaning and sanitizing surfaces and equipment. “Many people mistakenly think that sanitization is carried out by passing disinfectant on surfaces and utensils instead, this is not the case,” says Capuano. “Sanitization consists of two important phases and one without the other is not effective. There is first the removal of dirt with the detergent, followed by the rinsing and, at the end, a disinfectant is required for sterilisation. In the case of Covid-19, it is advisable to use 0.1% sodium hypochlorite, bleach or Amuchina, or 75% ethyl alcohol, avoiding the classic quaternate ammonium salts that were once used.” Today we have all the tools to take full advantage of cooking technologies and we know that the virus can be broken down when cooking above 60°C. Dr. Pasqualina Capuano stresses: “Cooking only helps to break down contamination if done well. At the heart of the meat, for example, you have to reach 75°C, however, it is important to point out that if the meat, after cooking, is left on a non-sanitised surface at room temperature, the possibility that the meat may be contaminated by thermophilic bacteria that thrive at an intermediate temperature, around 40°C, is very high.” The same applies to raw food. “If a food lies on a non-sanitised surface and is eaten as it is, without cooking or peeling,” she continues, “the possibility of it being contaminated is very high. A concept very similar to the one that was widespread at the beginning of the pandemic when some experts suggested removing shoes before entering the house to avoid possible contamination.” AT PAGE 28 IN THE DINING ROOM “Covid” closure: instructions for use What do you do if, due to a case of positive-testing among employees, an outbreak in the restaurant or a distraction in compliance with preventive measures, your premises is closed? Two experts explain the technical procedures and how best to manage communication by Elena Consonni The Billionaire case this summer. In September the Michelin-starred chef David Munoz in Madrid temporarily closed his DiverXo because some employees were tested positive. These are only illustrious names, but there are many restaurants and establishments that have chosen to