Snack bar epidemic prevention and control emergency plan

(a) prohibit the organization of dam dam banquets

(b) family meal control in a single 10 people; happy to slow down, funeral simple to do, do need to hold a banquet meal control within 50 people, and in accordance with the requirements of the application in advance and improve the relevant procedures.

(C) customers into the food service units, should wear a mask, temperature measurement or health code. Food service units found to have fever, cough and other symptoms, health code for yellow, red and not wearing a mask personnel, should be refused to enter the food premises. Customers are required to wear masks for the rest of the day, except during the dining period.

(D) each box only 1 table, customers sit apart, face to face distance of not less than 1 meter, the number of people at each table does not exceed 10 people. Hall to reduce the placement of tables and chairs, the actual number of tables not more than 50% of the usual number of tables, the distance between the tables is not less than 1 meter, the customer seated in isolation, staggered, face-to-face distance of not less than 1 meter.

(e) Each table immediately after each batch of customers to disinfect the tables and chairs, and then arrange the next - batch, the interval is not less than 20 minutes.

(F) the establishment of dining personnel registration account, each table registered at least 1 customer's name, contact information, dining time.

(VII) to civilized dining, promote meal sharing, the use of public chopsticks and spoons, to give each table guests double chopsticks and spoons or public chopsticks and spoons.

(h) Keep the environment clean and tidy, clean up the garbage in time.

(ix) Comprehensively prohibit illegal consumption and trade of wild animals, strictly prohibit the captive breeding, slaughtering, production and sale of live poultry, in accordance with the requirements of the "Code of Practice for Food Safety in Catering Services" food processing and food production.

Third, the implementation of epidemic prevention and control of the main responsibility

(a) the person in charge of the food service unit is the first responsible person, to develop and improve the prevention and control of the epidemic work measures and contingency plans, clear epidemic prevention and control of the work of responsibility. Practitioners daily morning inspection and temperature monitoring, wearing masks throughout, strictly prohibit fever, cough and other symptoms of practitioners on duty. Regularly on the dining place, aisle room and other public **** place facilities for disinfection and cleaning, to maintain food processing places and dining places of air circulation.

(b) Qunli business office to implement the catering industry management responsibility, Qunli market supervision to implement the food safety supervision responsibility, Qunli health center to implement the epidemic prevention work guidance responsibility. All relevant departments should perform their respective duties, close cooperation, the formation of a joint mechanism, *** with the promotion of the catering industry to strengthen the prevention and control of epidemics.

For the implementation of the central, provincial, municipal and county on the grasp of the epidemic normalization of prevention and control work decision-making and deployment, integrated promotion of epidemic prevention and control and economic and social development, in accordance with the "outside the prevention of inputs, inside the rebound" of the overall prevention and control strategy, in the epidemic normalization of the prevention and control of the standardization of food service Business activities, to protect the health and safety of consumers and practitioners, combined with the actual Bureau, the development of this program.

First, the overall requirements

According to the "Chinese People's *** and State Infectious Disease Prevention and Control Law" "Emergency Regulations for Public **** Health Emergencies" and other laws and regulations, the implementation of "safety first, prevention first" ` policy, according to the law of the scientific catering industry to prevent and control the epidemic work, implement the "safety first, prevention first" ` policy. prevention and control of the epidemic, implement detailed prevention and control measures, give full play to the important role of the catering industry in safeguarding people's livelihood, increasing employment and stimulating consumption, do a good job of the "six stabilizers", fully implement the "six guarantees", and strive to overcome the adverse impact of the new Crown pneumonia epidemic. The company's main objective is to support the development of the food and beverage industry and to accelerate its recovery.

Two basic principles

(a) the principle of territorial management. The townships, streets to implement the territorial responsibility, strengthen organizational leadership, improve the refinement of the initiatives, increase awareness, urge food service units to strictly implement the main responsibility, combined with the actual prevention and control work.

(B) group prevention and control principles. Adhere to the bottom line thinking, firmly establish the group prevention and control awareness, food service units and their employees, consumers should overcome the epidemic prevention and control of paralysis, consciously implement the requirements of prevention and control, strict implementation of prevention and control duties to ensure full participation, full coverage, the whole process of prevention and control.

(C) the principle of dynamic adjustment. According to changes in the epidemic situation and the local public **** health emergency response level adjustment, in accordance with the overall requirements of the local epidemic prevention and control, according to local conditions, according to time, dynamic adjustment and improvement of food service epidemic prevention and control standards and measures.

Three, the strict implementation of all parties to prevent and control responsibility

(a) the local people's government to implement the local responsibility. The townships, streets should be in accordance with the principle of sub-district grading precision prevention and control, combined with the local situation, the catering industry prevention and control principles and the strict implementation of epidemic prevention and control responsibilities. County Business and Economic Cooperation Bureau, County Health Bureau, County Market Supervision Bureau and other relevant departments in accordance with the requirements of the epidemic prevention and control command, do a good job in the field of food and beverage epidemic prevention and control work, food service units to guide the development and strict implementation of the prevention and control measures.

(B) food service units to implement the main responsibility of epidemic prevention and control. Food service units in accordance with the requirements of the Daying County Epidemic Prevention and Control Command, the implementation of epidemic prevention and control of the main responsibility, scientific development of targeted and operational epidemic prevention and control of the work program and emergency response plan; to ensure that masks, liquid hand sanitizer, disinfectant and thermometer and other epidemic prevention and control of supplies in place; to carry out the epidemic prevention and control of knowledge training for the staff to ensure that all employees should be aware of the knowledge.

(C) customers and other shoppers to implement the responsibility of group prevention and control. Customers and other shoppers should be in accordance with local prevention and control requirements, and actively cooperate with the food service units, scientific wear masks, do a good job of temperature detection, information registration, show the "epidemic health code" "trip card" information and other related work, do a good job of personal protection.

Fourth, the pressure to tighten the food service unit epidemic prevention and control responsibility

(a) in the employee health management of the prevention and control of responsibility

1, the food service unit should be the establishment of the employee health records, the staff of the daily temperature test, do a good job of public **** area disinfection work.

2, employees on duty during the work to keep their work clothes neat and tidy, timely hand cleaning and disinfection, wear single-use medical masks or medical surgical masks and replace them in a timely manner, to avoid touching the mouth, eyes, nose with uncleaned hands, sneezing, coughing with a tissue to cover the mouth and nose or use the elbow arm to cover, etc..

3, once the employees have fever, malaise, dry cough and other suspected new coronary pneumonia typical symptoms, should be reported to the county epidemic prevention and control command or the community, timely to the designated medical institutions and notify the relevant personnel, according to the provisions of the isolation, on the way to the clinic to try to avoid taking the public **** transportation, to prevent cross-infection. If employees find *** with the resident or close contacts appear suspected of new crown pneumonia typical symptoms, to be promptly reported to the county emergency command or community, and do a good job of personal protection and isolation.

(B) in the food procurement and processing of prevention and control responsibility

1, the strict implementation of the purchase inspection and demand for certificates and invoices system, to ensure that the source of ingredients can be traced. Outside the procurement staff to do a good job of personal protection. Procurement and sale of wild animals and their products are strictly prohibited.

2, raw material supplier selection, food processing production, cleaning of food utensils and processing equipment to comply with the relevant provisions of food safety. Pay close attention to the raw material supplier location of the epidemic changes, such as raw material suppliers have employees diagnosed, according to the relevant provisions of the prevention and control of purchased raw materials sealed pending investigation.

(C) in the environmental health of the prevention and control responsibility

1, according to the county epidemic prevention and control headquarters requirements, regular food handling areas, dining areas, personnel access, food ladder, staff locker room, collective dormitory area for cleaning, disinfection work. Enhance environmental sanitation disinfection treatment when to avoid contamination of food. When the premises appeared new crown pneumonia confirmed cases, food service units should immediately shut down, under the guidance of the CDC agency on the premises environment and air conditioning (system) for final disinfection, until the expert confirmation of the qualified and agreed by the relevant departments, before resuming normal business.

2, when the temperature is appropriate, try to use natural ventilation to strengthen indoor air circulation. In accordance with the relevant guidelines for the operation, management and use of air conditioning, the operation, management and use of air conditioning can be improved. If you use centralized air conditioning, run at maximum fresh air volume during operation, and clean, disinfect or replace key air conditioning components at least once a month. Food service units operating in high and medium risk areas, weekly cleaning, disinfection of the air conditioning ventilation system air handling units, air supply outlets and condensate trays and other parts, and if necessary, replacement of key air conditioning components.

3, in accordance with the comprehensive and accurate implementation of environmental health and disinfection of the relevant provisions of the food service establishments to do a good job of disinfection, the development of dining and public **** area cleaning and disinfection system, clean and disinfection records and display in the public **** area; do a good job of cash registers, elevators, public **** bathroom and other public equipment and facilities and door handles and other high-frequency contact with the surface of the object of the regular cleaning and disinfection; conditional Food service units can be equipped with hand sanitizer or inductive hand sanitizing facilities at the elevator entrance, cash registers, etc.; dining area without hand washing facilities, should be equipped with hand sanitizer free hand sanitizer hand sanitizing supplies or other hand sanitizing facilities.

4, to ensure that the bathroom is well ventilated, hand washing equipment normal operation, wash basin, floor drain and other water seal isolation effective. Regular daily cleaning, disinfection and insecticide for the bathroom, keep the floor, walls, hand washing sinks without dirt, no fecal dirt accumulation in the commode, no flies indoors.

5, strengthen the classification of garbage management, timely collection and removal. Waste masks should be set up special garbage cans. Daily cleaning and disinfection of garbage storage facilities. Kitchen waste disposal should be in accordance with laws, rules and regulations.

(D) in customer service prevention and control responsibility

1, the operation of the food service unit should be required to enter the store personnel to wear single-use medical masks or medical surgical masks, in accordance with the requirements of the County Epidemic Prevention and Control Command in their entry into the store to check the entry of personnel, "epidemic prevention and control of health code" or "trip card".

2, the operation of the catering unit, inside and outside the waiting area, food area, checkout area and other people easy to gather the area delineated "one-meter line", strict control of the density of the flow of people, the number of people entering the store to match the number of meals, not to cause ordering and other meals and other people gathered. Promote the establishment of customer reservation system, rationalize the time of customer arrival to avoid the gathering of people. Promote non-contact ordering, checkout.

3, the operation of the food service unit should control the number of restaurants (museums) dining, spacing tables to ensure that the interval of more than 1 meter; not to arrange non-peer customers dining at the same table.

4, the operation of the food service unit of each private room is limited to open a table, dining seats to maintain a distance of more than 1 meter between the advocate dining staff before and after the meal to wear a good mask. After each meal customers leave, the package room must be cleaned, disinfected and ventilated.

5, food service units should provide "a dish, a public chopsticks, a soup, a public spoon", or "a person, a public chopsticks, a person, a public spoon" service, public spoons and public chopsticks are appropriate to use a different color, material, or highlighting the logo and other eye-catching way to distinguish. Encourage the provision of toothpicks in sealed packages. Restaurants with the necessary conditions should actively promote the sharing of meals. Promote dining time of no more than two hours.