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At the weekly staff meeting, they came up with an ad hoc plan: One group of staff members developed their first COVID safety protocols, ordering hand sanitizer, scheduling hand-washing breaks, and putting lines of blue painter’s tape across the floor of the restaurant to show people how to stay six feet apart.
It covers both facilitiesmanagement on-site services (i.e. reception, cleaning, disinfection, security and maintenance services), and catering services (adapted to take in to account social distancing and contactless services).
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