In order to further standardize the prevention and control of the epidemic of business circulation enterprises, to protect the people's life safety and health, the city's business circulation enterprises must meet the following requirements before resuming work or continue to operate.
One, super
Strictly implement the health management of employees and health management requirements. Comprehensively collect the vacation dynamics of employees on duty and register the summary. Employees from the key areas of the epidemic are not allowed to return to work, from other areas outside the province employees should be in accordance with the requirements of home observation for 14 days before returning to work.
Set up electronic temperature measuring equipment, improve monitoring and recording equipment, and ensure normal operation. Configure special epidemic prevention materials and set up special records on the purchase, use and storage of materials.
Strictly implement the temperature measurement system at the door. All personnel entering the supermarket must measure the temperature, 1000 square meters and above supermarkets must be equipped with more than two special personnel to measure the temperature, and make a good record of registration, found that fever and other problems in a timely manner to guide the customer to the designated hospital for medical treatment.
All personnel entering the supermarket must wear masks. Each business premises to discourage consumers from entering without masks, and immediately report to the police for those who do not listen to dissuasion, and dispose of them in accordance with the law.
Strengthening the disinfection and hygiene management of business premises to ensure good ventilation of business premises. In accordance with the prevention and control of operating procedures, at least two times a day to carry out disinfection, cash registers, elevator handrails and other intensive contact with the area of disinfection time interval shall not be greater than 2 hours, and make a good record of the record, keep a file for inspection. Ventilation every day, prohibit the use of central air conditioning, preferred natural ventilation, to maintain fresh indoor air.
Regulate business behavior. Strictly enforce the "Chinese People's *** and State Food Safety Law" and other food laws and regulations, strictly prohibit the purchase, processing, sale of wild animals and products, strictly prohibit the sale of unqualified inspection and quarantine or inspection and quarantine unqualified white striped poultry and poultry products, strictly prohibit the sale of counterfeit, shoddy and deteriorated expired food. Raw and cooked foods are placed separately. Integrity and self-discipline, law-abiding operation, commodities clearly marked prices, not to inflate prices, hoarding, spreading false information. No form of promotional activities that trigger public gatherings.
Specification of trade logistics, especially cold chain logistics link epidemic prevention and control requirements, one is to do a good job of personal epidemic prevention and safety, transportation management personnel, drivers should wear gloves, masks, and wash their hands diligently. Vehicle drivers, in the process of receiving goods as far as possible do not get out of the car. Second, do a good job of vehicle disinfection and disinfection, from the key infected areas to spring vehicles to strictly implement the "first disinfection after loading and unloading" system to ensure that the means of transport does not appear secondary pollution. Third, do a good job of cold storage health management, to ensure the safety of the last link of the cold chain.
Two, the accommodation industry
Requirements for business premises. First, ventilation. There can be open windows of the premises, to maintain natural ventilation, open windows every day to maintain natural ventilation of not less than 2 hours; business period to keep the exhaust fan running normally, to maintain indoor air circulation. Second, environmental hygiene and disinfection. Keep indoor and outdoor environmental hygiene and cleanliness, reduce dust flying. The use of towels, slippers, cups, bedclothes strictly implement a guest a change a disinfection system. Frequently touched items should be washed and disinfected regularly on a daily basis. Maintain the hygiene and cleanliness of the cloth room and cup room, the cleaning and disinfection and storage of cloth and cups, the cleaning process of the bathroom, and the arrangement of items in the cloth cart are strictly in accordance with the relevant hygiene regulations. Do a good job of garbage classification, discarded masks should be placed in a separate garbage can. Garbage cans are covered and sealed, and garbage should be removed in a timely manner. Third, the public **** area is equipped with hand-washing facilities. Provide hand sanitizer, hand towels or dryers, unconditional should be placed in a prominent position free hand sanitizer.
Equipment management requirements. During the epidemic, the lodging business units in principle stop using the central air conditioning.
Staff management requirements. First, we must comprehensively collect and understand the vacation dynamics of the employees on duty, and register and summarize. Hubei and other key areas of the epidemic living history, travel history and close contact with confirmed cases of these three aspects of the situation of the staff shall not return to work; fever, cough and other symptoms of discomfort as well as from the new coronavirus-infected pneumonia endemic areas of contact with the potential risk of personnel should be reported in a timely manner, and requires that employees should be in accordance with the requirements of the 14 days of observation at home, not to return to work; Secondly, to do a good job of employee protection Knowledge training. Requirements for all employees on duty must correctly wear masks, reception of customers should both wear masks, keep washing hands, drink more water, and adhere to the six-step method of careful hand washing. Third, the strict implementation of the daily morning inspection system. On a daily basis before entering the premises, should be arranged for special personnel to detect the temperature of employees, body temperature is normal before entering the work, and hand washing and disinfection. If the employee's body temperature exceeds 37.2 ℃, employees should be required to go home to observe the rest, once the employee is found to have a fever, cold, cough, respiratory tract infection and other suspected symptoms, should immediately stop working, and promptly to the medical institutions.
Visitors, customers, outsiders management requirements. Measurement of body temperature for customers. Should be equipped with a temperature detector, fever probe on the entry into the store. If found fever, cough, fatigue and other symptoms of the guests or have 14 days in Hubei and other key areas of the epidemic travel history, immediately stop the service, to guide their immediate access to formal medical institutions, travel history of the personnel should be reported to the local neighborhood committee, and information registration. At the same time, customers are required to wear masks throughout the entire process, not to bring livestock to the place of business.
Self-examination and implementation of emergency plans. For the implementation of the emergency plan to carry out regular self-examination, do a good job related to emergency response. Occurrence of new coronavirus infected pneumonia outbreak units, should cooperate with the health sector to do a good job in dealing with the epidemic and other work, and under the guidance of the disease prevention and control agencies to carry out final disinfection, according to the requirements of the implementation of the suspension of business and other epidemic prevention measures.
Three, farmers' markets
Strengthen personnel control. Strict implementation of health management and hygiene management requirements for employees. Comprehensive collection of employees on duty holiday dynamics, and registration summary. Employees from the key areas of the epidemic are not allowed to return to work, employees from other provinces should be in accordance with the requirements of home observation for 14 days before returning to work.
Strengthen personnel protection. All people entering the market must measure the temperature, and make a good record of registration, found that the problem promptly reported to the relevant departments. Market staff and operators wear masks, good personal protection, and require customers to enter the market throughout the mask.
Implementation of the "three clear a cancel" system. Farmers market operators in the daily market, must do "three clear a cancel". Timely and airtight transportation of farmers' market garbage, garbage production day. Market public **** area floor, public **** supplies, restrooms, etc. to further strengthen the cleaning and disinfection, do a good job of market ventilation. Regulate live poultry business behavior, not in line with the conditions of animal epidemic prevention and other relevant provisions of the resolute to be banned.
Strengthen the prevention and control of epidemic publicity. The market prominently posted prevention and control of new coronavirus infected pneumonia epidemic publicity knowledge. The use of the market LED screen, bulletin boards, to the masses to publicize the knowledge of epidemic prevention, but also through cell phone text messages, WeChat to carry out epidemic prevention knowledge, prevention and control measures.
Do a good job of fire safety management. Implementation of the main responsibility for fire safety, fire safety facilities are complete and intact, fire escape routes remain open, the strict implementation of the duty system.
Four, restaurant
Service requirements. First, increase the packaged service takeaway service, increase online platform takeaway service and takeaway window. If necessary, the appropriate reduction of business hours, but should be posted in a conspicuous location to inform consumers. Second, the restaurant regardless of the size of the principle of banning the box service, street restaurants to cancel the dine-in service, the business area of the larger business units approved by the market supervision department can provide personal services in the hall, but the customer spacing should be maintained at more than one meter.
Business premises requirements. Food processing and production during the epidemic should be in line with the provisions of the "Food Safety Code of Practice for Catering Services". Keep the internal environment of the dining place clean and tidy, tableware, drinking utensils and containers holding direct-entry food must be washed and sterilized before use, and cooking utensils and appliances must be washed after use. Equipped with antiseptic hand sanitizer or provide disinfectant paper towels. Enterprises with the conditions can change the faucet to a non-contact faucet to avoid contact. Increase the frequency of disinfection for places with high customer contact, such as corridors, elevators, handrails and restrooms. Food waste is covered, categorized and cleaned in a timely manner.
Staff management requirements. First, we must comprehensively collect and understand the vacation dynamics of the employees on duty, and register the summary. Hubei and other key areas of the epidemic living history, travel history and close contact with confirmed cases of these three aspects of the situation of the staff should not return to return to work; fever, cough and other symptoms of discomfort and from the new coronavirus infected pneumonia endemic areas of the people have contact with the potential risk of personnel should be reported in a timely manner, and according to the requirements of the 14 days of observation at home, not to return to work; the second is to do a good job of employee protection knowledge training. Require all employees on duty must always wear a mask, keep washing hands, drink more water, adhere to the six-step method of strict hand-washing, no wearing masks on the customer not to receive. Third, the strict implementation of the daily morning inspection system. Every day before entering the premises, should be arranged for special personnel to test the temperature of employees, body temperature is normal can enter the work, and hand washing and disinfection. Once employees are found to have fever, cold, cough, respiratory infections and other suspected symptoms, should immediately stop work, and promptly to the designated medical institutions. Fourth, for the delivery staff, should strengthen the delivery staff health check frequency, strictly required to wear masks, gloves, not bunching, not gathering; guide the delivery staff to actively participate in the epidemic group prevention and control, obey the daily prevention and control management of the community where the delivery is made.
Visitors, customers, outsiders management requirements. First, measure the body temperature of the customer, and provide services only to customers with normal body temperature. If consumers are found to have fever, cold, cough and other respiratory tract infection symptoms in the dining place, actively persuade away from the scene and remind them to go to the hospital in time. The second is to require customers to enter the store in addition to dining, the whole wearing a mask.
Equipment management requirements. Regular maintenance of the normal operation of the ventilation system, as appropriate, to limit the number of people taking the elevator, comprehensive maintenance and cleaning of freezing and refrigeration and preservation equipment, food raw materials adhere to cover the plastic wrap and then stored to prevent cross-contamination.
Purchasing management requirements. First, the implementation of the procurement of all aspects of the system and archive records. The second is to choose to have legal business qualifications and allowed to operate during the epidemic suppliers to purchase raw materials. The third is to eliminate the procurement, rearing and on-site slaughter of live poultry and livestock animals. Procurement of ingredients from unknown sources is prohibited, as is the operation and storage of wild animals or wild animal products. Do a good job of requesting certificates and invoices for meat and meat products to ensure that the source of meat can be traced, especially to strengthen the pork "two certificates and one report" to check, and to eliminate the procurement and use of diseased, poisoned or unknown cause of death of livestock and animal meat and meat products. Fourth, all raw materials should be kept fresh, strengthen the preservation, freezing, chilling link processing and use.