Rules for the organization of the production process

In order to comply at all times with the measures required by the Ministry of Health, in relation to the minimum safety distance to be maintained, some of the working conditions within the food processing centers should be modified, such as the distribution of spaces between furniture, aisles, shelves, checkout lines, etc., as well as the arrangement of work stations, the circulation of personnel within the areas and the organization of work shifts.

In order to maintain adequate cleanliness and hygiene within the facilities, the possibility of alternating hand washing with the use of alcoholic solutions and disinfectant gels must be provided at ea