Prevention and control measures of catering industry epidemic situation in Yuhuan city (normalization prevention and control system of catering industry epidemic situation)

Prevention and control measures of catering industry epidemic situation in Yuhuan City, and guidance on speeding up the resumption of work

I. Conditions for resumption of work

It is necessary to establish an information notification system. Let every employee know the relevant epidemic prevention regulations and requirements of the whole city, and notify the employees of Huiyu to receive the health code.

Must have legal business qualifications and obtain a valid food business license.

The catering enterprises that resume eating in the canteen for the first time must conduct a thorough and comprehensive disinfection and safety inspection of their business premises, equipment and facilities, and tableware.

/kloc-catering units above 0/000 square meters should establish epidemic prevention and control organizations and set up temporary isolation areas at the entrance.

Thermometers and enough epidemic prevention materials such as masks and disinfectants must be prepared.

Second, the catering staff management

Diners must enter the store for consumption with the obtained green health code.

You must take your temperature when you enter the store. Those with fever, cough, respiratory infection and other symptoms are not allowed to enter the dining place, be guided to the nearest fever clinic, and report to the township headquarters or the epidemic prevention department.

Diners should wear masks all the time except during meal time, and refuse to enter the store without wearing masks.

Diners should eat in a civilized way, keep their distance, don't make any noise, don't toast at close range, and don't chat and play cards in the restaurant.

Establish a traceability system for diners, and implement planned meals and off-peak meals. Register the name and contact information of at least one diner at each table, and give priority to using the mobile phone to scan the code when checking out.

Third, the management of employees.

Employees should have their body temperature checked before the meal service time every day, and make health registration. Found fever, cough and other respiratory symptoms, should immediately stop working, guide to the nearest fever clinic, and report to the township headquarters or epidemic prevention departments.

Strengthen the publicity and education of health and epidemic prevention knowledge of employees in this unit, and improve the self-health management ability of employees. Employees should wash their hands with running water and soap before preparing meals, after processing raw or cooked food, before and after eating and defecating, and after touching waste.

All employees must wear masks to work, keep a distance from customers when serving, and minimize close contact with customers.

Strengthen the management of purchasing staff's work schedule and all employees' work schedules beyond eight hours, and don't go to places where people are easy to gather or go as little as possible.

Four. Management of business premises

Clear the relevant identification. It is necessary to publicize the prevention and control measures of the unit and the instructions for customers to eat in a conspicuous position. Set a 1.5m separation line at the entrance and checkout counter, and arrange special personnel to divert people to avoid people gathering.

Standardize dining arrangements. It is forbidden to receive large-scale group dinners, and the number of people dining in the hall and lobby shall not exceed one-third of the number of people who can eat. Diners in the lobby sit in the same direction, and customers at the round table sit at intervals, and the face-to-face distance is not less than 1 meter. There is only one table in each private room, and customers sit next to each other. The number of people dining at each table shall not exceed 50% of the number of seats.

Avoid cross infection. Male chopsticks and spoons must be provided.

Disinfect and clean in time. After each table is finished, the relevant tables and chairs should be disinfected immediately, and the next batch of customers will be arranged after 10 minutes. Provide customers with hand sanitizer and disinfectant alcohol, and remind customers to wash their hands before meals.

Ensure indoor ventilation. Open doors and windows regularly, and catering units with poor ventilation may not operate. Units that use wall-mounted air conditioners and closet air conditioners should disinfect the air-conditioning filter regularly; Don't use central air conditioning.

Strengthen elevator management. Public elevators are prohibited in restaurants below the third floor. For elevators that must be opened for use, the frequency of disinfection should be increased, tips should be posted in the elevator room to remind customers to wear masks and not to talk, and the number of elevators should be limited as appropriate to reduce the risk of agglomeration.

Verb (abbreviation for verb) Purchasing and processing management

Strictly implement the incoming inspection and ticket collection system. Do a good job in purchasing acceptance and ledger registration, do not purchase food and food raw materials that have no source or do not meet the requirements, and strictly prohibit the purchase and use of meat and its products that have died of illness or died of unknown causes and failed quarantine.

Illegal consumption and trading of wild animals are completely prohibited, and it is strictly forbidden to raise, slaughter and sell live birds.

According to the requirements of "Food Safety Operation Standard for Catering Services", the food processing and production process should be standardized, and different types of food raw materials should be stored separately and processed separately. The cooking process should be separated from raw and cooked, and cooked and cooked thoroughly. A sufficient number of hand washing facilities should be set up in the food processing area, and the cleaning frequency of food processing facilities and equipment should be increased to ensure that the facilities and equipment are clean and operate normally.

Strengthen the management of kitchen waste. Ensure that the kitchen waste collection container is intact, airtight and clean to avoid re-pollution.

VI. Implementation of Management and Service Responsibilities

Implement the main responsibility. Catering business units should fully implement the main responsibility of enterprises, the legal person of the unit is the first person responsible for epidemic prevention and control, and the manager is the person directly responsible for epidemic prevention and control.

Implement territorial management responsibilities. Towns and Yuhuan Economic Development Zone should implement territorial responsibility, organize catering units that meet the requirements in an orderly manner according to the actual situation of epidemic prevention and control, and strengthen the daily supervision and management of epidemic prevention and control.

Implement supervision and service responsibilities. All relevant departments should strengthen supervision and service guidance and implement industry supervision responsibilities; Accelerate the implementation of various policies to guide and help enterprises to return to work better.