Handling food by customers is reduced to reduce risks. Installation of a food protection screen in the cafeteria bar, where customers will place orders. Customers do not have direct access to the food,but they can see the food they will choose and it will be served. Only the staff will prepare the individual or single-dose plasters. The elements and equipment of common use, and decorative elements are eliminated. To avoid crowds in certain areas and prevent contact between customers, the dining room on the ground floor is reorganized. Face mask is required. The capacity of the different common spaces is limited to 75%. Disinfectant solution is available in places of transit and intensive use facilities by customers.