Guidelines for Preventive Measures Against Virus Spread Provided to Operators

Although public food service establishments, sales points, and production facilities are required to comply with sanitary and hygienic standards that include regular disinfection, the Armenian Food Safety Inspection Body has provided operators in the food supply chain with necessary guidelines for virus prevention, considering the risk of coronavirus spread.

It has been mandated to increase the frequency of disinfection of solid surfaces, tools, equipment, trolleys, door handles, and cash registers. All areas must be ventilated, disinfectants and soaps should be placed in appropriate locations, cloth towels should be replaced with disposable paper towels, and personal hygiene rules must be established for employees. Furthermore, entry to the workplace is prohibited for employees exhibiting symptoms of droplet infections (such as sneezing, coughing, weakness, fever, etc.).

The Food Safety Inspection Body will monitor the implementation of these guidelines.