2. Check your temperature and health. Before entering the office and workshop, the staff should be screened for temperature and health.
3. Make sure the hand washing facilities are normal. Employees should wash their hands before entering the office area, workshop and dormitory. Keep ventilation and open the window every 2-4 hours for 20-30 minutes. In crowded offices, you can appropriately increase the number of windows for ventilation.
4. The distance between meals and intervals in the peak-staggered dining area should be greater than one meter. Off-peak dining should be taken as far as possible to avoid gathering, and the seating interval should be kept above 1 meter. If possible, a dining system can be used.