New infections, quarantine, cancelled fairs and major events: Fear of the coronavirus is growing. In Germany, too, measures to stem the spread are being discussed. But what really helps and what protective measures should gastronoms implement?

Types of Infection

The most common type of infection with the corona viruses is the droplet infection, e.g. by coughing, sneezing or saliva drops. A smear infection is also possible: an infected person holds his hand in front of his mouth when coughing and then touches the door handle, for example. If the infectious secretions reach the hands of another person, who then touches e.g. the face, transmission is possible.

Whether one can also become infected by eating food has not yet been scientifically proven. Nevertheless, special attention should be paid to hygiene. Both in the kitchen and in the guest room.

Transmission via Food

Corona viruses are not transmitted by the consumption of food. Nevertheless, the handling of raw and fresh food is currently subject to even stricter regulations. Because other pathogens must not be given a chance either. In this context, the hygienic handling of raw meat and meat products must be observed in particular. To be on the safe side, they should be stored separately and cooked through completely. Increased cleaning of the equipment and surfaces is also important here. An infection through imported goods from China is unlikely, because the virus would have to survive the long transport. In addition, an infection through objects is not known so far.

Sneeze Guard and Washing Hands

The top priorities are certainly the observance of hand hygiene as well as sneezing and coughing protection:

  • Remind your employees to wash their hands regularly and carefully with soap, and disinfect them if necessary.
  • Touch your face as little as possible.
  • Always cough and sneeze in the crook of your arm and not in your hand.
  • Make sure to provide sufficient hand disinfectant. Not only for the staff, but also for your guests.
  • In addition, door handles and surfaces that are often touched should be disinfected more frequently.
  • When using protective gloves, make sure to change them regularly.

Further Information

A detailed leaflet with important information on the coronavirus for entrepreneurs in the hotel and catering industry can be found here.
Further information is also available from the Robert Koch Institute and the Federal Centre for Health Education.