2. Disinfection and ventilation of the office environment: implement strict disinfection and disinfection system for production and business premises, office rest places and closed places with dense people, operate according to the standard proportion and use method of disinfection preparations, ensure disinfection three times a day, pay attention to ventilation, maintain internal air circulation and ensure clean and hygienic working environment.
3. Health monitoring: employees monitor their body temperature at home before going to work every day, report to the person in charge of the enterprise department in time if they have fever, and isolate them at home. And when necessary, go to the nearest fever clinic for investigation, and wear a mask throughout the treatment. Strengthen the management of the doorman, arrange special personnel to carry out temperature detection on all personnel entering and leaving the enterprise, and immediately deal with it according to the emergency plan of the enterprise after finding any abnormality, and do not enter the enterprise.
4. Canteen preparation: confirm the safety and hygiene measures of centralized canteens in various factories. It is forbidden to purchase live poultry and meat that have not been slaughtered and quarantined, and it is forbidden to provide lettuce and tableware for steam disinfection. Processing links are strictly separated from raw and cooked. Restaurant service personnel must have a health check, take body temperature and make test records before work every day, and must wear gloves, protective glasses, medical masks and protective shoes at work.