1. Normalization is not equal to normalization, and low risk is not equal to zero risk. All catering service operators should always tighten the string of epidemic prevention and control, and alarm bells should be sounded to prevent problems before they happen.
second, strictly implement the main responsibility of epidemic prevention and control. Catering service operators should consciously implement various epidemic prevention and control measures, consciously accept the supervision of regulatory authorities and consumers, consciously engage in service operations according to laws and regulations, and strictly implement the "Code of Practice for Food Safety in Catering Services" to ensure food safety.
third, strengthen the hygiene management of business premises. Catering service units need to conduct a comprehensive and thorough cleaning and disinfection of business premises, equipment and facilities, tableware, etc. before resuming operations. During the operation period, the place should be ventilated, cleaned and disinfected every day, the tableware and dining table should be disinfected once, and the kitchen waste should be treated in time according to the regulations; Keep the dining place ventilated, strengthen the indoor air flow, and ventilate at least 3 times a day for at least 3 minutes each time; Public toilets should be equipped with sufficient hand sanitizer and cleaned and disinfected not less than 3 times a day; High-frequency contact surfaces such as elevator buttons, switches, escalator handrails, door handles and faucets shall be disinfected at least once every 2 hours.
4. Strictly manage the return of employees. Employees are required to provide a 48-hour negative certificate of nucleic acid test before returning to their posts. After returning to their posts, they must participate in nucleic acid testing according to regulations and do a good job in health monitoring. They must wear masks during their posts. It is strictly forbidden for employees with abnormal body temperature or symptoms of respiratory infection such as fever and cough who have not been vaccinated in the whole process to return to their posts.
5. Strictly implement the measures of "one test, one sweep, one wear and three inspections". Catering service operators must post the fixed place code and itinerary code in a prominent position at the door, and strictly implement prevention and control measures such as checking health code, checking negative proof of nucleic acid, checking itinerary code, measuring body temperature and wearing masks for consumers entering the store. Found fever, red or yellow code personnel and high-risk areas to return personnel, to immediately register and report to the competent department of industry or local communities. Remind consumers to wear masks and do personal protection except during meal time.
six, strictly control the number of people eating. Catering service enterprises should take measures such as reducing the placement of tables and chairs, appropriately increase the distance between diners and strictly control the number of diners. Dining people should actively cooperate with the prevention and control requirements, leave as soon as possible after eating, and do not stay or gather. Continue to implement the requirements of "delayed marriage, simple things, no banquets".
seven, insist on civilized dining. Consumers should consciously implement the relevant prevention and control policies when eating in the store, actively cooperate with the prevention and control requirements of catering operators, avoid the hidden dangers of contact infection while doing personal protection, act on compact discs, consume rationally, and have a civilized meal.
VIII. Strengthen supervision and inspection. Industry supervision departments should strictly control industry management, supervise and inspect catering service units to strictly implement the main responsibility of epidemic prevention and control. For catering service units whose prevention and control measures have not been put in place, they shall be immediately ordered to shut down for rectification. If the circumstances are serious, the corresponding responsibilities shall be investigated according to the law.
9. Strengthen garbage sorting. Collect and clear away in time, and set up special garbage bins for discarded masks. Clean and disinfect the garbage storage facilities every day.