According to the situation of epidemic prevention and control in the whole city, with the approval of the leading group of epidemic prevention and control in the city, it is scheduled to resume restaurant business in an orderly manner from May 2 1 day. Catering units that intend to apply for resuming dining in canteens may report to the local market supervision sub-bureau and sign a letter of commitment on epidemic prevention and control, and under the premise of meeting the requirements of epidemic prevention and control and food safety regulations, they will gradually and orderly resume dining in three batches.
Filing time: On May 22nd, catering units above the district limit began to apply for filing; On May 23, large and medium-sized catering units began to apply for filing; On May 24th, small catering units began to apply for registration.
Reporting method: catering units interested in applying for resuming in-store dining can report to the market supervision sub-bureau under their jurisdiction on the spot; It can also be reported online through the merchant WeChat group established by the market supervision branch; You can also report it on the spot when market supervisors conduct daily inspections.
Catering units that intend to apply for resuming in-store dining should strictly implement the following epidemic prevention and control measures to ensure that the main responsibility for epidemic prevention and control is put in place.
First, strengthen staff management. Catering units should establish a health monitoring system, register their health status daily and make records, and all employees should be vaccinated with COVID-19 vaccine. Front-line service personnel must strictly implement the "three-piece epidemic prevention" and implement the "two points and one line" closed-loop management. 12 Before June, the employees were tested twice a week according to the local epidemic prevention and control requirements. 12 after June, the employees were tested regularly according to the nucleic acid detection requirements of key populations.
Second, strengthen the management of business premises. Catering units should carry out preventive disinfection, conduct a comprehensive inspection and maintenance of water supply, disinfection and other facilities and equipment, and conduct a comprehensive disinfection and sterilization of business premises, tableware and facilities and equipment before resuming canteen operation. The entrance of large catering units must be equipped with integrated inspection equipment for health code verification, and other hotels strictly implement "two scans and one inspection". Set up "two rice lines" at the front desk, cashier's desk, pick-up point, waiting area and other areas to remind customers to keep a safe distance. Keep the environment in the dining place clean and tidy, and thoroughly disinfect the business place before each meal every day to keep the air unobstructed. Increase the frequency of disinfection in places where customers have more contact, such as corridors, elevators, handrails, toilets and toilet seats. Diners wear masks before and after eating, adopt non-contact ordering and payment methods, advocate separate meals, and use common spoons and chopsticks.
Third, strengthen the management of high-risk raw materials. Purchasing domestic cold chain food should strictly implement the incoming inspection system and enter it into the "Hebei cold chain traceability system". It is forbidden to purchase, store, process and sell cold chain goods imported through informal channels or of unknown origin, and it is forbidden to purchase and sell wild animals and products.
Fourth, strictly control the dinner. Adhere to the principle of "postponing the wedding, keeping the funeral simple, and not holding the banquet" and follow the principle of "whoever sponsors is responsible for the undertaking and who is in charge is responsible for providing the venue". The organizer and the organizer must go through the formalities of filing and approval. Large and medium-sized catering units with single rooms are not allowed to eat in the lobby, but only in private rooms. The dining staff at each table shall keep a reasonable distance, not exceeding 10. If a small catering unit takes the hall as the dining place, it should eat at different tables. Catering units must remind people entering the store to wear masks, take their temperature, scan their health codes and travel codes, keep a safe distance, and check the negative certificate of nucleic acid test within 48 hours.
Fifth, improve emergency measures. Catering units should formulate and improve the emergency plan for epidemic prevention and control. When COVID-19 cases occur, measures should be taken immediately, such as suspension of business, closed management and full-time nucleic acid detection. Cooperate with relevant departments to do a good job in tracking and epidemiological investigation of close contacts.