What should the takeaway staff pay attention to during the Dazhou epidemic (what should the takeaway pay attention to during the epidemic)

1, do a good job of cleaning and disinfecting the delivery tools. The delivery box of food and beverage take-out should be kept clean and disinfected to avoid food overflow, and the frequency of cleaning and disinfection should be advocated. Closed boxes, handles, handrails and other frequently contacted parts of transport vehicles should be cleaned and disinfected. Available chlorine 500mg/L chlorine disinfectant wipe disinfection. After 30 minutes, wipe it clean with water.

2. Strengthen personal protection in take-away, pick-up and transportation. Takeaway distribution practitioners should wear masks and gloves during take-away or delivery. Masks or gloves should be replaced in time after they are wet or dirty.

3. Put takeout in different areas to reduce mutual pollution. In the process of catering distribution, it is advocated to separate direct food from indirect food, food that needs to be preserved at low temperature and hot food, and use clean containers or independent packaging. In the process of shipment, we should try to separate fresh food from other categories.

4. Reduce direct contact between hands and the surface of public equipment or facilities, and do a good job in hand hygiene in time. In the process of delivery or door-to-door, minimize direct contact with public facilities such as stair handrails, elevator buttons and door handles; If you take a van elevator, you should wear a mask and gloves.

5. Strengthen personal protection awareness during transportation. Wear masks and gloves when signing for takeout with customers, reduce direct contact, and keep a social distance of at least 1 m when talking. Hand hygiene should be done in time after delivery or receipt in special places such as medical and health institutions.

6, advocate the use of non-contact delivery take-away. In high-risk areas, take-away distribution and employees should try to use non-contact distribution in consultation with customers to reduce personal contact.

7. Optimize distribution services. In the process of delivering soup takeout or fresh food, the recipient should be contacted by phone in advance to determine the handover method and reduce the detention time. Pay attention to whether there is liquid leakage during transportation. If there is liquid leakage, the take-away package should be replaced in time, and the delivery tools should be cleaned and disinfected.

8. Strengthen personal protection during meals. You should choose a well-ventilated and clean restaurant. When ordering food, you should choose the indirect payment method. Wash your hands before eating, or choose a quick-drying hand disinfectant.

9. Strengthen hand hygiene. When going to the toilet, avoid touching public equipment such as door handles directly, and carry out hand hygiene in time after defecation.

10, pay attention to personal hygiene habits. Avoid touching your mouth, eyes and nose with unclean hands, and cover your mouth and nose with paper towels or elbows when sneezing or coughing.

1 1, reduce the accumulation of less and leave more. During the break, take-away delivery staff should reduce gathering and keep a social distance of at least 1 m when talking with others. Minimize going to closed, unventilated public places and crowded places.