Even if essential purchases remain authorized, our food purchases have not escaped the upheaval of our daily lives.
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Tou concerned. Faced with the spread of the coronavirus epidemic, the daily life of the French has been turned upside down and will continue to be so due to an uncertain and worrying health situation.
1 A routine to change
Can you continue to do your shopping through the store where you used to? The exceptional travel certificate, first put into circulation via the decree of March 16, 2020 and then amended on March 23, does not mention geographic constraints.
However, the rule in force concerning your comings and goings remains “Short travel and close to home. Everyone must show responsibility. However, if there is no other way to get supplies, these people can go shopping far from their homes for basic necessities ”, specifies the prefecture of the Marne on this subject.
This is particularly the case for the population living in rural areas or deprived of local shops. The question of the cost of shopping is necessarily at the heart of concerns, because it is different between mini markets, often closer to home, and supermarkets. Supply is also an issue. “The prefect asks the police to use their best judgment when people travel to do their shopping”, completes the Marne prefecture.
2 Bread in complete safety
Is there a risk of contracting the virus by going to get a baguette from your baker? This anxiety, many bakeries have felt it from their customers. “There is concern but we are doing enough things for people to be reassured, exposes Anthony Sattin, owner of the eponymous brand in Rethel. We put in place markings on the ground so that people are at a distance. I am also lucky to have an entrance and an exit with an automatic door each time. Thus, crossings of people and contacts are almost nil. There is a plexiglass plate to avoid any particles, and my sales assistants change gloves for each customer. “
Barrier measures that reassure. “People are also happy that we are open”, feels Patrice Petiteaux, president of the Hauts-de-France bakery-pastry federation, whose son runs the Passerelle bakery in Soissons, where strict rules are also in force.
“So far, it’s going well. Customers come at different times, are patient and far-sighted, sometimes taking two days to spare, adds the axon craftsman.
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The National Agency for Food, Environmental and Occupational Health Safety (ANSES), recalls that “The bread is baked at a high temperature during preparation, which eliminates all traces of the virus. When the rules of hygiene are respected, there is no risk of transmission. Heating your bread is not necessary. “
3 Redesigned devices
The supermarket chains have also reviewed their organization to best meet the needs of their customers. They also equipped their staff with protective equipment (masks, gloves, hydroalcoholic gels), affixed markings on the ground to ensure that distances are respected, etc. “We can see that people are generally self-disciplined”, observes Régis Tuaillon, director of the Château-Thierry Intermarché.
Higher-traffic stores also apply an entry screening process. At the Carrefour de Laon, “People return in clusters of 30, with priority to the nursing staff who come”.
“We feel a certain tension among customers, and that’s normal, people are locked up, adds Fabienne Jenny, director of Cora Cormontreuil. Suddenly, we changed a bit. In the morning, where it is the rush, people are brought in in groups of fifty, then in packs of ten. To have a maximum of 200 people at the same time in the store. “
And the latter to launch an appeal to encourage people to come and do their shopping “During the day and not just in the morning. The supply remains the same ”. More than ever, we are all responsible.
Retailers in full disinfection operation
In addition to barrier measures to reduce the risk of virus transmission, the brands apply a strict disinfection operation. This is the case at the Super U of Sainte-Ménehould. “I had the chance to change my fleet of trolleys recently. I thus benefit from trolleys dedicated to the drive and others to the main store ”, introduces Cyril Bonnier, the director.
Its trolleys are disinfected twice a day, in the morning and at the beginning of the afternoon. “Once they have been used, customers are asked to pass them to the right of the store, so that they are not reused, adds Cyril Bonnier. As I have a lot of them, we hardly use the same cart in a day. “ An approach fully in line with the current health situation, in addition to a complete cleaning “Checkout spaces and all cold furniture doors”. As with the trolleys, the process is repeated in the morning and early afternoon.
“The rush is in the morning at 8:30 am I bring people in in groups of ten. Once 60 people, I wait five minutes for them to spend the second part of the store, and bring in another 40. I limited myself to 100 customers in the store because beyond that, people can cross and touch. Beyond that, there are ten that come in, ten that go out ”, adds the boss of the Menehildian brand. “All my staff in the store wears masks and gloves, he adds. Those who put the products on the shelves come in the evening when they close or in the morning, and leave when they open. “ The idea, in these two cases, is to limit the number of people present in the building at the same time.
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