Guidelines for health protection against the COVID-19 epidemic for food delivery and express delivery workers
1. Pre-job protection preparations
1. Make a good reserve of epidemic prevention materials. Reserve a sufficient amount of epidemic prevention and control materials based on the number of employees, including disinfection equipment, disinfection supplies, masks, gloves, hand sanitizer, etc.
2. Ensure daily protective equipment for employees. Regularly distribute masks, gloves, disinfectants and other anti-epidemic items to staff, replacing them every 4-6 hours of work. Register the health status of employees every day, measure body temperature, and remind employees to seek medical treatment in time if they feel unwell.
3. Carry out epidemic prevention knowledge training and publicity. Takeaway delivery and express delivery employees are aware of the epidemic prevention requirements, have personal protection awareness, are familiar with emergency response procedures, and actively cooperate with epidemic prevention and control work. 4 Employees should do a good job in self-health management. Takeaway delivery and express delivery employees must keep abreast of the epidemic risk level of takeout delivery or the area they are responsible for sending and receiving express delivery. Before starting work, check the quantity and quality of personal protective equipment such as work clothes, masks, gloves, and hand disinfectants, and measure your body temperature. If your body temperature is abnormal, you should report it to the unit and seek medical treatment in time.
2. Personal protection during business delivery and distribution
5. Clean and disinfect takeout and express delivery tools. Delivery boxes for food and beverage takeout should be kept clean and disinfected to prevent food from being left behind, and it is recommended to increase the frequency of cleaning and disinfection. Closed boxes, brake handles, handrails and other frequently touched parts of express delivery vehicles should be cleaned and disinfected. They can be wiped and disinfected with chlorine-containing disinfectant with an effective chlorine content of 500mg/L. After 30 minutes, wipe clean with clean water.
6. Strengthen personal protection in takeout and express delivery picking and delivery. Takeaway delivery and express delivery employees should wear masks and gloves when picking up takeout or express delivery and during shipment. Masks or gloves should be replaced promptly after they become wet or soiled.
7. Place takeout and express delivery in separate areas to reduce mutual contamination. During the catering takeout delivery process, it is recommended to use clean containers or independent packaging to separate direct-entry foods and indirect-entry foods, foods that need to be stored at low temperatures, and hot foods. During the express delivery process, try to separate fresh food products from other express delivery products.
8. Reduce direct contact with public equipment or facility surfaces with your hands, and perform hand hygiene in a timely manner. During takeout delivery or door-to-door express delivery, try to minimize direct contact with stair handrails, elevator buttons, door handles and other public equipment and facilities with your hands; if you take a van elevator, you must wear a mask and gloves.
9. Strengthen personal protection awareness during takeout delivery and express delivery. When signing for takeout or express delivery with customers, you must wear masks and gloves to reduce direct contact, and maintain a social distance of at least 1 meter when talking. After delivering takeout or sending and receiving express delivery in special places such as medical and health institutions, you must perform hand hygiene in time.
10. Promote the use of non-contact methods for delivery of takeaways and express delivery. In medium- and high-risk areas, takeout delivery and express delivery employees should try their best to adopt contactless delivery methods to reduce personal contact with the consent of customers.
11. Optimize takeout delivery and express delivery and receipt services. During the delivery of soup takeout or fresh food delivery, it is necessary to contact the recipient by phone in advance to determine the handover method and reduce the detention time. Pay attention to any liquid leakage during transportation. If there is liquid leakage, the outer packaging of the takeout must be replaced in time, and the delivery tools must be cleaned and disinfected.
12. Strengthen personal protection during dining. You should choose a well-ventilated, clean and hygienic restaurant. When ordering, non-contact payment methods should be selected. Before eating, you should wash your hands or use quick-drying hand disinfectant.
13. Strengthen hand hygiene. When going to the bathroom, avoid touching door handles and other public toilet facilities directly with your hands, and perform hand hygiene in a timely manner after using the toilet.
14. Pay attention to personal hygiene habits. Avoid touching your mouth, eyes, and nose with unclean hands, and cover your mouth and nose with tissues or elbows when sneezing or coughing.
15. Reduce gatherings and close conversations. During breaks, takeout delivery and express delivery workers should reduce gatherings among themselves and maintain a social distance of at least 1 meter when talking to others. Try to avoid going to closed, airless public places and crowded places.
3. Hygienic protection of living environment
16. Strengthen indoor air circulation.
When the temperature is suitable, dormitories should use natural ventilation as much as possible, or use exhaust fans to enhance air circulation. If a split air conditioner is used, it should be cleaned before use. During use, open the door or window for 20-30 minutes of ventilation every 2-3 hours of operation.
17. Keep the dormitory environment clean and tidy. Install anti-mosquito and anti-fly devices and clean up garbage and debris in a timely manner. Bathrooms should be clean and tidy, ensure the normal operation of hand-washing facilities, and be equipped with hand sanitizer and other hand-washing supplies; pay attention to check the U-shaped water seals of sewer pipes, bathroom floor drains, etc., and replenish water in time when there is a water shortage.
18. Carry out cleaning and disinfection. Surfaces of frequently touched objects such as computer keyboards and mice should be cleaned and disinfected regularly every day. Use chlorine-containing disinfectant with an effective chlorine content of 500 mg/L to wipe and disinfect. Wipe clean with clean water after 30 minutes. The floor can be wiped or sprayed with chlorine-containing disinfectant with an effective chlorine content of 500mg/L. After 30 minutes of action, wipe it clean with clean water.
19. Clean work clothes, cleaning supplies, etc. in a timely manner and disinfect them regularly. Work clothes, mops and rags can be soaked in chlorine-containing disinfectant with an effective chlorine content of 500-1000mg/L for 30 minutes, then washed as usual, dried and stored.
IV. Emergency Response Measures
20. When takeout delivery and express delivery employees develop suspected symptoms such as fever, dry cough, fatigue, nasal congestion, runny nose, sore throat, diarrhea, etc. while at work, You must take the initiative to report to the unit and seek medical treatment promptly. Try to avoid taking public transportation such as buses and subways. You should wear a mask on the way to the hospital and at all times in the hospital.
21. When exposed to suspected or confirmed cases of COVID-19, takeaway delivery and express delivery employees should promptly and proactively report to the unit and cooperate in tracking close contacts and conducting epidemiological investigations.