The objective of the study was to determine the effectiveness of a virtual training program in the knowledge and application of sanitary measures to prevent COVID-19 in a grill restaurant, Trujillo, 2021. The research design was pre-experimental, with pre-test and post-test of a single group. The restaurant was selected using a convenience sampling method. Information was collected from 18 workers of a grill restaurant in the city of Trujillo, over 18 years of age, who agreed to participate in the study. The data collection to determine the level of knowledge was carried out through a 20-question questionnaire; and to determine the application of preventive health measures for COVID-19, through on-site observations and using the COVID-19 surveillance checklist, both instruments designed based on the COVID-19 Operation Sanitary Protocol for restaurants. and related services in the salon care modality. The SPSS version 25 statistical program was used for data analysis. The results showed that the training program was effective and had a significant influence on improving the level of knowledge and the application of sanitary measures to prevent COVID-19 in the restaurant.