GT 2 - Standards for the operation and use of University Restaurants

GT 02 - General Regulations for the operation and use of University Restaurants during the COVID 19 Pandemic

Ordinance GR No. 40/2020, of 17/06/2020. Designates a Working Group to create standards and procedures for the operation and use of University Restaurants during the COVID-19 pandemic. GR Ordinance no. 59/2020, of 03/07/2020. Changes the composition of Ordinance GR 40/2020.

Working Group 2 was made up of the following members:

Cláudia Regina Cavaglieri (DEA) – coordinator of the GT

Luciana Aparecida da Cunha Pizatto (DEA)

Marie Antoinette Jardine Kikumoto (City Hall)

Maristela a Silva do Nascimento (FEA)

Julicristie Machado de Oliveira (FCA)

Diogo Thimoteo da Cunha (FCA)

Ketilin dos Reis Magoga (DGA)

Emília Wanda Rutkowski (FEC)

Luciane Della Rocca Daniel (SAR)

Márcia Pertese (FUNCAMP)

Luan Ramos (PG student representative)

Lucas Marques (Grad student representative)

ALTERNATE

Cleber de Lima Palmieri (DGA)

Preparation for the Gradual Resumption of University Restaurants

General considerations

Criteria and parameters defined for the gradual return of activities in Restaurants, prioritizing the health of the university community:

Avoid crowding of entrances and exits and provide staggered service in the cafeterias;
Social distancing measures with demarcation of distances between people;
Mandatory use of masks by everyone at all stages;
Measures to ensure personal hygiene by frequent hand washing; provision of alcohol gel; guidelines for personal hygiene;
Environmental hygiene measures;
Information and communication mechanisms about COVID 19 and established preventive measures.

Gradual Resumption in Phases

PHASE 0

PHASE 1 start date: é indispensable the Food/City Hall and Restaurant Division of the FCA/SAR must be informed with advance minimum 20 days, to arrange Purchase Requests (SECs) and issue Supply Authorizations (AFs) by the DGA in a timely manner for sending to the supplier and delivery of the foodstuffs to the Restaurants, respecting the deadlines established in the notice.
Breakfast: will not provide breakfast in PHASES 1 and 2 to reduce the cafeteria's operating time, providing the most thorough hygiene of the environment in the morning before opening for lunch. The return of this service will be in PHASE 3 reducing opening hours until 8am. Distribution hours will be from 7 am to 8 am.
Environmental Hygiene Measures / Floor and seat demarcation / Acrylic Barriers:

3.1 Environmental Hygiene Measures:

Main aspects to consider:

Establish public flow in a linear manner, avoiding intersections;
Hand hygiene sinks: maintenance of the hygiene of the sinks available in Restaurants, indicating an increase in the frequency of operation by the outsourced company;
Turnstiles: frequent cleaning maintaining the current standard adopted in the UK, with an Alternativa employee being maintained exclusively for this activity, sanitizing the equipment following ANVISA NT nº 49 of 02/06/2020;
Tables and seats: cleaning at the end of each restaurant use cycle, before the entry of a new user group, using 70% alcohol;
Acrylic barrier for distribution counters: cleaning at the end of each restaurant use cycle, using 70% alcohol;
Cafeteria floors: wash twice a day, before lunch and before dinner, taking all necessary precautions to avoid the dispersion of droplets and cross-contamination of the environment;
To make available dispensers (packaging pump) of alcohol gel on the tables (keep dispensers fixed to tables);
Garbage removal: it must be removed from the cafeteria by the outsourced company, on demand, as many times as necessary;
Use of disposable gloves: keep using them of disposable gloves for the kitchen maids when assembling lunch boxes and distributing meals, following the recommendations of good handling practices already established;
Use of masks: the use of surgical masks is recommended for kitchen staff; face shield (face shield) and mask for reception employees, access control to restaurants and pantries for sanitizing trays/plates and cutlery in the phase in which the use of lunch boxes is stopped;

It is recommended not to use air conditioners and fans in restaurants, due to the risk of dispersing biological agents into the environment, keeping the areas well ventilated and ventilated.

The protocols relating to hygiene are attached as an Annex:

ANNEX I - Canteen Cleaning Protocol (prepared by the DA team for analysis CVS 20/2020 - Published in the DOE on 27/06/20) - GT Alimentos/DITEP (Technical Division of Products of Interest to Health)/Health Surveillance Center.)

ANNEX II - Utensils Hygiene Protocol (trays/plates/cutlery) In the phase where the tray/plate service returns, a critical point is the return and cleaning of utensils, as well as the safety of the employee responsible for carrying out the activity.

3.2 Floor and Seating Demarcation:

University Restaurant - RU

Redo the current floor demarcations at the entrance that extend to the Basic Cycle with 1,5m distance (the current demarcation is one meter); demarcate access to card recharging stations, demarcate the floor of hand hygiene sinks indicating their alternate use when the distance between them is less than 1,5m; access ramp to the distribution counters, the cafeteria floor for access to the lunch box disposal bins and access to the pantry for returning trays.

Demarcate seats that should not be used with a minimum distance of 1,5m in all directions; demarcate the areas on the tables that cannot be used, with zebra striped tape, extending to the bench attached to the table, creating a barrier to prevent the use of the place.

Saturnino Restaurant - RS

Demarcate access to card recharge stations; the side floor of the restaurant (external area parallel to Rua Saturnino de Brito) to the entrance of the cafeteria, passing through the turnstile, continuing to the place to pick up the meal at the distribution counter, maintaining a distance of 1,5m; floor close to the packaging disposal site and access to the tray return pantry.

It is suggested to place protection against sun and rain in the external area. Without protection, in periods of rain and sun, users who wait in lines to enter the restaurant crowd together in search of a suitable space to protect themselves.

Limeira/Piracicaba - FCA/FT,COTIL/FOP

FCA Restaurant - Campus II

Demarcate, maintaining distance from 1,5m; the floor that gives access to card recharging stations (external area); floor parallel to the North-South route, going diagonally to the entrance that gives access to the cafeteria, passing through the turnstile, continuing to the lunch box collection point (F1 - P1 and P2; F2 - P3 and P4) and tray (F2- P5), at the distribution counter; floor close to the packaging disposal site and access to the tray return pantry.

FT/COTIL Restaurant - Campus I

Mark keeping distance from 1,5m; floor that gives access to charging stations (external area of the cafeteria); side floor of the COTIL building, continuing on the side of the cafeteria until the entrance, passing through the turnstile until the lunch box (F1- P1 and P2; F2- P3 and P4) and tray (F2- P5) are removed from the distribution counter; floor close to the packaging disposal site and access to the tray return pantry.

It is suggested to install protection against sun and rain (external area of Campuses I and II of Limeira). Without protection, in periods of rain and sun, users who wait in lines to enter restaurants, crowd together in search of a suitable space to protect themselves.

FOP Restaurant

Mark keeping distance from 1,5m; the floor that gives access to charging stations; walkway floor (protected with cover) to the cafeteria entrance, passing through the turnstile until the lunch box (F1- P1 and P2) and dishes (F2- P3, P4 and P5) are removed, floor close to the packaging disposal site and access to the tray return pantry.

3.3 Acrylic protective barriers for service counters:

Installation of acrylic barriers at meal distribution counters in all cafeterias. Considering the recommendations of the World Health Organization (WHO), from Centers for Disease Control and Prevention (CDC) and the National Health Surveillance Agency (Anvisa), we suggest installing a physical acrylic or glass barrier at service counters to minimize the risk of contamination of employees and users, as well as the environment, utensils and meals.

The demand for acquisition and installation of these barriers is included in the ANNEX V.

Type of Service to be adopted:

Distribution of meals in marmitex na Phase 1- P1 and P2 , with the standard menu consisting of: rice, beans, main dish (animal protein), garnish (side dish) and dessert (fruits and industrialized sweets) and a vegetarian menu consisting of: brown rice, beans, main dish (vegetable protein), garnish and dessert (fruits and processed sweets). There will be no offering of bread and juice. The use of lunchboxes is only recommended in Phase 1 due to the production and assembly capacity of lunchboxes in the UK. During the use of marmitex there will be no distribution of juice, bread and coffee.

In Phase 1 - P1 and P2, RU will be used for Unicamp employees and employees of outsourced companies and RS will produce and distribute lunch boxes for scholarship students.

Distribution of meals in trays/plates (conventional system) from the Phase 2 - P3 for RU and RS, where 25% of undergraduate and postgraduate students are expected to return. When this service resumes, the menus offered will be those normally used, with the standard menu consisting of rice, beans, main dish (animal protein), side dish, salad, dessert (fruits and sweets in general), bread and juice and a vegetarian menu. consisting of brown rice, beans, main dish (vegetable protein), garnish, salad, dessert (fruit and sweets in general), bread and juice. Coffee will not be served to avoid crowding.

There will be changes in the standard of service with suspension of auto service in all restaurants and suspension of repetitions.

Restaurant FOP in Phase 1 - P1 and P2, distribution of meals in marmitex, with the standard menu consisting of: rice, beans, main dish (animal protein), garnish (side dish) and dessert (fruits and industrialized sweets) and a vegetarian menu consisting of: brown rice, beans, main dish (vegetable protein), garnish and dessert (fruits and processed sweets). There will be no provision of bread, juice or coffee.

In Phase 2 - P3, P4 and P5, distribution of meals on plates (conventional system), with the standard menu consisting of rice, beans, main dish (animal protein), garnish, salad, dessert (fruit and sweets in general), bread and juice and a vegetarian menu consisting of rice wholemeal, beans, main dish (vegetable protein), side dish, salad, dessert (fruit and sweets in general), bread and juice. No coffee will be served.

Limeira (Campus I and FCA):

Phase1- P1 and P2; Phase 2- P3 and P4, distribution of meals in marmitex, with the standard menu consisting of: rice, beans, main dish (animal protein), garnish (side dish) and dessert (fruits and industrialized sweets) and a vegetarian menu consisting of: brown rice, beans, main dish (vegetable protein), garnish and dessert (fruits and processed sweets). No there will be bread, juice and coffee on offer.

Phase 2- P5, distribution of meals on plates and trays (conventional system) with the standard menu consisting of rice, beans, main dish (animal protein), garnish, salad, dessert (fruit and sweets in general), bread and juice and a vegetarian menu consisting of brown rice, beans, main dish (vegetable protein), side dish, salad, dessert (fruit and sweets in general), bread and juice. No coffee will be served.

In the phases/periods in which plates and trays will be used (conventional system), there will be a change in the service standard with suspension of auto service e suspension of repetitions.

Demand from Units and Bodies regarding the use of the University Restaurant (RU):

Information relating to this demand, tables and data analysis are contained in the ANNEX III.

Information mechanisms:

Creation of posters, banners and banners with instructions regarding behavioral etiquettes, hand hygiene, correct use of masks inside the cafeteria, general information regarding the symptoms of the disease, use of demarcated seats, length of stay in the cafeterias only to eat for serving a greater number of people.

The demands regarding communication for all Restaurants, including cafeterias and administrative areas, are set out in ANNEX IV.

Insertion of a standardized banner on the websites of all units and agencies for direct access to the hotsite which gathers information about the pandemic

Acquisition of materials: To establish and maintain the proposed actions: hand hygiene, supply of alcohol gel, demarcation of distances between people and meeting the needs of the moment, the acquisition of materials to meet demand will be essential. The items to be purchased for use in all cafeterias are listed in ANNEX V.

PHASE 1 and PHASE 2

For the gradual return to operation of the Restaurants, there will be a need for adjustments to the work processes involving the production and distribution of meals in order to minimize and prevent contamination risks:

University Restaurant (RU) Escalation of service in the cafeteria: to respect the proposed distance of 1,5m in all directions, it is possible to provide only 200 places in the cafeteria, 24% of total capacity which is 840.

Phase 1- P1 and P2: scheduling of 200 people every 30 minutes, including 25 minutes for meals and 5 minutes for cleaning tables and seats.

Service Hours Lunch : 10:30 am to 14:00 pm, therefore 8 service cycles (the last one starting at 14 pm).

Number of people to be served at lunch: 1.600

Opening hours Dinner from 17:30 pm to 19:45 pm, therefore 5 service cycles (the last one starting at 19:45 pm)

Number of people to be served at dinner: 1.000

Total number of people/day: 2.600

Taking into account the number of seats in the cafeteria and the total capacity to serve 2.600 meals/day, plus the production of 1.200 meals for the Health Area (HC/CAISM), totaling a production/day of 3.800 meals, the RU reaches maximum lunchbox production and distribution capacity.

Phase 2- P3: scheduling of 200 people every 20 minutes

including 15 minutes for meal and 5 minutes for cleaning tables and seats.

Service Hours Lunch : 10:30 am to 14:00 pm, therefore 11 service cycles (the last one starting at 14 pm).

Number of people to be served at lunch: 2.200.

Opening hours Dinner from 17:30 pm to 19:45 pm, therefore 7 service cycles (the last one starting at 19:45 pm)

Number of people to be served at dinner: 1.400

Considering the maximum production and distribution capacity of marmitex (3.600 meals/day), and the proposed service with 20 min cycles, the service capacity would increase to 4.800 ref/day, therefore From this stage onwards, the RU begins distributing meals using trays stamped in stainless steel and stainless steel cutlery.

2. Saturnino Restaurant (RS):

Phase 1- P1 and P2: service exclusive access to scholarship holders with production and

distribution of lunch and dinner lunch boxes no use of the cafeteria, following the current UK service model, approximately 400 meals at lunch and 400 meals at dinner.

To provide this service, there will be a need to extend the circular bus line from the house to RS (currently the final stop in the UK).

Phase 2- P3: At this stage, with the presence of students on campus, the distribution of meals begins using printed trays and stainless steel cutlery to standardize the service with the UK. To respect the distance of 1,5m in all directions, it will only be possible to provide 90 places in the cafeteria, which corresponds to 24% of total capacity which is 372.

Escalation of service of 90 people every 20 minutes

Service Hours Lunch : 10:30 am to 14:00 pm, therefore 11 service cycles (the last one starting at 14 pm).

Number of people to be served at lunch: 990

Opening hours Dinner from 17:30 pm to 19:30 pm, therefore 5 service cycles (the last one starting at 19:30 pm)

Number of people to be served at dinner: 450

Total number of people/day: 1.440

The comparison of service in the RU and RS with full capacity versus service with reduced capacity. appears in ANNEX VI - Table 1. It can be seen that from Phase 2-P3 onwards, the service capacity in the RU and RS cafeterias will continue to be reduced, with only 50% of the total meals served when compared to the service before the pandemic .

3. Escalation of service in LIMEIRA (FCA/FT, COTIL) and FOP

3.1 FCA: to respect the distance of 1,5m in all directions, it is

It is possible to provide up to 82 seats in the cafeteria, which corresponds to 25% of the total capacity of 330 seats.

Phase 1 P1 and P2: There is no need for scaling, as the quantity

estimated number of people to be served does not reach the maximum capacity of available seats in the cafeteria.

Office hours Lunch: from 11:00 to 13:00.

Number of people to be served at lunch: 13 (P1) and 18 (P2) (ANNEX VI).

Office hours Dinner: from 18:00 to 19:00.

Number of people to be served at dinner: 2 (P1) and 3 (P2) (ANNEX VI)

Phase 2- P3: lunch service scheduling: 82 people every 30 minutes, including 25 minutes for meal and 5 minutes for cleaning tables and seats.

Office hours Lunch: the 11:00AM at 13:00PM, therefore 5 service cycles (the last one starting at 12:30 pm).

Number of people to be served at lunch: 233 (ANNEX VI).

Service scheduling: 82 people every 30 minutes.

Office hours Dinner: from 18:00 pm to 19:00 pm, therefore 2 service cycles (the last one starting at 18:30 pm).

Number of people to be served at dinner: 115 (ANNEX VI)

Phase 2- P4: service schedule: 82 people every 30 minutes, comprising 25 minutes for meals and 5 minutes for cleaning tables and seats.

Office hours Lunch: from 11:00 pm to 14:00 pm, therefore 6 service cycles (the last one starting at 13:30 pm).

Number of people to be served at lunch: 453 (ANNEX VI).

Service schedule: 82 people every 30 minutes, comprising 25 minutes for meals and 5 minutes for cleaning tables and seats.

Office hours Dinner: from 18:00 pm to 19:30 pm, therefore 3 service cycles (the last one starting at 19:00 pm).

Number of people to be served at lunch: 231 (ANNEX VI).

Phase 2- P5: service schedule: 82 people every 20 minutes, comprising 15 minutes for meals and 5 minutes for cleaning tables and seats.

Office hours Lunch: from 10:40 pm to 14:20 pm, therefore 11 service cycles (the last one starting at 14:00 pm).

Number of people to be served at lunch: 883 (ANNEX VI).

Service schedule: 82 people every 30 minutes, comprising 25 minutes for meals and 5 minutes for cleaning tables and seats.

Office hours Dinner: from 17:40 pm to 19:40 pm, therefore 6 service cycles (the last one starting at 19:20 pm).

Number of people to be served at dinner: 458 (ANNEX VI).

3.2 COTIL/FT: To respect the 1,5m distance in all directions, it is possible to provide up to 70 seats in the cafeteria, which corresponds to 26% of the total capacity of 268 seats.

Phase 1 - P1 and P2: There is no need for scheduling, as the estimated number of people to be served does not reach the maximum capacity of seats available in the cafeteria.

Office hours Lunch: from 11:00 pm to 13:00 pm

Number of people to be served at lunch: 14 (P1) and 18 (P2) (ANNEX VI).

Office hours Dinner: from 18:00 to 19:00.

Number of people to be served: 2 (P1) and 4 (P2) (ANNEX VI).

Phase 2- P3: service schedule: 70 people every 30 minutes, comprising 25 minutes for meals and 5 minutes for cleaning tables and seats.

Office hours of Lunch: 11:00 am to 13:00 pm, therefore 4 service cycles (the last one starting at 12:30 pm).

Number of people to be served at lunch: 232 (ANNEX VI).

Service schedule: 70 people every 30 minutes, comprising 25 minutes for meals and 5 minutes for cleaning tables and seats.

Office hours Dinner: from 18:00 to 19:00, therefore

2 service cycles (the last one starting at 18:30 pm).

Number of people to be served: 106 (ANNEX VI).

Phase 2 - P4: service schedule: 70 people every 20 minutes, comprising 15 minutes for meals and 5 minutes for cleaning tables and seats.

Office hours Lunch: from 11:00 am to 14:00 pm, therefore 7 service cycles (the last one starting at 13:20 pm).

Number of people to be served at lunch: 450 (ANNEX VI).

Service schedule: 70 people every 30 minutes, comprising 25 minutes for meals and 5 minutes for cleaning tables and seats.

Office hours Dinner: from 18:00 pm to 19:30 pm, therefore 3 service cycles (the last one starting at 19:00 pm).

Number of people to be served at dinner: 208 (ANNEX VI).

Phase 2- P5: service schedule: 70 people every 20 minutes, comprising 15 minutes for meals and 5 minutes for cleaning tables and seats.

Office hours Lunch: from 10:30 am to 14:10 pm, therefore 12 service cycles (the last one starting at 14:10 pm).

Number of people to be served at lunch: 880 (ANNEX VI).

Service schedule: 70 people every 30 minutes, comprising 25 minutes for meals and 5 minutes for cleaning tables and seats.

Office hours Dinner: from 17:40 pm to 19:40 pm, therefore 6 service cycles (the last one starting at 19:20 pm).

Number of people to be served at lunch: 410 (ANNEX VI).

3.3 FOP (only lunch served): To respect the 1,5m distance in all directions, it is possible to provide up to 30 seats in the cafeteria, which corresponds to 17% of the total capacity, equivalent to 180 seats.

Phase 1- P1 and P2: There is no need for scheduling, as the estimated number of people to be served does not reach the maximum capacity of seats available in the cafeteria.

Office hours Lunch: from 11:00 pm to 13:00 pm

Number of people to be served: 17 (P1) and 24 (P2) (ANNEX VI).

Phase 2- P3: service schedule: 30 people every 30 minutes, comprising 25 minutes for meals and 5 minutes for cleaning tables and seats.

Office hours Lunch: from 11:00 am to 13:00 pm, therefore 4 service cycles (the last one starting at 12:30 pm).

Number of people to be served: 111 (ANNEX VI).

Phase 2- P4: service schedule: 30 people every 20 minutes, comprising 15 minutes for meals and 5 minutes for cleaning tables and seats.

Office hours Lunch: from 11:00 am to 14:00 pm, therefore 7 service cycles (the last one starting at 13:30 pm).

Number of people to be served: 198 (ANNEX VI).

Phase 2- P5: service schedule: 30 people every 20 minutes, comprising 15 minutes for meals and 5 minutes for cleaning tables and seats.

Office hours Lunch: from 10:40 am to 14:00 pm, therefore 10 service cycles: 10 (the last one starting at 13:40 pm).

Number of people to be served at lunch: 295 (ANNEX VI).

All statements of the estimated quantity of meals to be served in Phases 1 and 2 in Limeira and Piracicaba can be found on ANNEX VI.

Change in service standard in all Phases: suspension of auto service, and repetitions. The trays/plates will be assembled by waiters and delivered to the customer at the end of the distribution counter, aiming to reduce the risk of cross-contamination.
Adequacy in the distribution system adaptation of equipment (distribution counter) to suspend self-service with the installation of acrylic barriers in all cafeterias as previously mentioned.
Doormen and/or Security Guards: reinforcement of the framework to monitor and control access to the RU, RS (Campinas) and Campi I and II (Limeira), mainly regarding the necessary distance in the queue and avoiding crowds at the entrance and exit of the cafeterias, preventing the presence of informal street vendors, especially when leaving the UK.

As for informal street vendors, usually present when leaving the UK, request a GR ORDINANCE prohibiting staying in that location.

Given the specificity of the customer service in Restaurants, respect for distancing, mandatory use of masks among other monitoring needs, training is suggested for Security Guards and Doormen in the face of these new situations. Training demand is included in the ANNEX VII.

Using RA: only use when other restaurants cannot meet the service needs. (Phase 2 Period 5) following all guidelines adopted for other restaurants.

Sending information of the competent bodies So that we can plan meals appropriately, especially the quantity, when students return, from Period 3 of Phase 2, it is essential that the responsible bodies receive a list with the data of students who will be returning in each of the foreseen periods, given that the release of restaurant turnstiles takes place by user profile and, in the case in question, we will create a specific subgroup for students per resumption period, in order to control access to that user profile, preventing students with exclusively distance classes from accessing university restaurants.

Final Words

Demands for the return of activities:

Extension of the housing circular bus line: for exclusive service to scholarship holders in RS at Phase 1 P1 and P2 with the production and distribution of lunch and dinner lunch boxes, there will be a need to extend the circular bus line from the house to RS (currently the final stop in the UK).
Study of the layout of the RU and RS cafeteria: study to be carried out by the relevant area to verify the possibility of readjusting the distribution of tables in order to increase service capacity.
Quantitative indication related to student return: how much represents 25% of Undergraduate and Postgraduate students scheduled to return in PHASE 2 - Period 3 and for the other phases.
Definition of service in Canteens in Phase 2 Period 5: 100% resumption of workers and students, as well as Restaurant activities, is indicated, but maintaining a maximum capacity of 50%, making full service impossible to the university community. It is necessary to provide other spaces to meet this demand, maintaining the suggested distance of 1,5m.
Creation of an electronic form to request meals: due to the reduction in service capacity to respect the 1,5m distance, mainly in the RU and RS, it is suggested that an electronic form be created and made available to request a meal by servers/students. The form would be accessed on the City Hall website where the request would be completed daily by 9:00 am, using name and registration number (in the case of servers), indicating the type of menu desired (standard or vegetarian). After the established time, access would be suspended, and a report would be presented indicating the amount of meals for service. Need to check with CCUEC and City Hall's IT department whether this demand is feasible.

Report Attachments

ANNEX I – Cafeteria Hygiene Protocol

ANNEX II - Utensils Hygiene Protocol (trays/plates/cutlery)

ANNEX III - Demand from Units/Agencies regarding the use of Restaurants (Campinas)

ANNEX IV - Demands GT 09 - Communication

ANNEX V - Demands GT 01 - Acquisitions

ANNEX VI - Meal Tables

ANNEX VII – Demand GT 07 - Training