Measures for the sector of exploitation and distribution of meat prepared by Anafric from the Guide of Good Practices of the Ministry of Industry, Commerce and Tourism of Spain

From the Secretary of State for Commerce, a Guide of Good Practices has been published to respond to the concerns and doubts generated in the commercial sector to help adopt the appropriate measures that guarantee the safety of the personnel and the client. This guide is aimed at:

  • Retail commercial establishments for food, beverages, products and essential goods.
  • Pharmaceutical, health establishments, veterinary centers or clinics, opticians and orthopedic products.
  • Hygienic products
  • Press and stationery
  • Automotive fuel
  • Tobacconists
  • Technological and telecommunications equipment
  • Pet food
  • Internet, telephone or correspondence commerce
  • Dry cleaners and laundries
  • Professional exercise of the hairdressing activity

Are those establishments that will remain open as established by Royal Decree 463/2020

Regarding the meat sector in all its broad aspects, from Anafric we have summarized the Guide in the following points:

  • Maintain the security and distance measures established by the health authorities.
  • Keep the inventory of products updated to avoid, as far as possible, shortages.
  • Gather information from suppliers about their supply capacity, expanding the range of substitute products for those that are out of stock or about to do so.
  • Recommend to customers to avoid excessive hoarding of products. If necessary, limit the maximum volume to be purchased per customer when an exhaustion risk is observed.
  • Ensure a rapid replenishment of products on store shelves to avoid passing on the impression of shortage risk to customers, thus encouraging an increase in the volume of preventive purchases.
  • It is recommended that, throughout the day, preferably at noon, there be a pause in the opening to carry out maintenance, cleaning and replacement tasks. This would also serve as a recovery for the staff due to the overstrains made and the tension suffered in this exceptional situation. These closing times for cleaning must be known by the consumer.

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