Nanjing Emergency Plan for Epidemic Prevention and Control (5 general articles)

?For various natural disasters and accidents that may occur, a comprehensive and highly implementable emergency plan is definitely necessary. The formulation of an emergency plan can strengthen the handling capabilities of relevant personnel. The following is my The compiled "Emergency Plan for Epidemic Prevention and Control in Nanjing (5 General Parts)" is welcome to read and I hope it will be helpful to you. Nanjing Emergency Plan for Epidemic Prevention and Control (5 General Articles) (Part 1)

?According to the requirements of the "Notice on Issuance" document, in order to prevent and control the epidemic in nursing homes in the city, during the pneumonia epidemic During the prevention and control period, when suspected or confirmed cases occur in nursing homes, each town and nursing home should carry out emergency response work in accordance with the following requirements:

?1. Establish an emergency working mechanism

?1. Elderly care institutions should establish an epidemic emergency response mechanism. The person in charge of the elderly care institution is fully responsible for the emergency response to the epidemic within the institution, formulates and implements emergency plans, divides them into zones, and assigns responsibilities to each person. Establish nosocomial infection control and isolation systems and procedures and organize their implementation. When a suspected case or infection case occurs in a nursing home, the person in charge of the nursing home should immediately activate the nursing home epidemic emergency plan and report it to the local town.

?2. After receiving an epidemic report from a nursing home, an epidemic response leadership (working) group should be quickly established, promptly contact the local health department to request guidance, and assist in relevant investigation and disposal work.

?3. Strictly implement the epidemic reporting system. When an epidemic occurs in a nursing home, the local town should immediately report to the local joint epidemic prevention and control mechanism and the superior civil affairs department, and no late reporting, concealment of reporting, or underreporting is allowed.

?2. Prepare emergency resource reserves

?1. Each town and nursing home institution has a minimum number of beds, number of elderly residents, number of staff, and prevention and control material reserves. The situation should be clear and clear, and various resource reserves of the nursing home should be coordinated. When an epidemic occurs in the nursing home, relevant resources can be quickly dispatched to provide assistance.

?2. Each town should establish an emergency support team for elderly care workers with the guidance or participation of epidemic prevention and medical professionals, coordinate the human resource reserve for elderly care services, and provide relevant assistance quickly when an epidemic occurs in the elderly care institution. Epidemic handling and professional care support in nursing homes.

?3. Implement classified and appropriate disposal

?1. When an elderly person is found to have fever, cough, sore throat, chest tightness, difficulty breathing, mild anorexia, When there are suspicious symptoms of pneumonia such as fatigue, low energy, nausea and vomiting, diarrhea, headache, palpitation, conjunctivitis, mild limb or waist and back muscle soreness, the nursing home should strictly follow our province's "Forward to the Joint Prevention and Control Mechanism of the State Council on Pneumonia Epidemic Prevention" "Notice on Medical Treatment Guidelines for the Elderly in Nursing Homes During the Control Period" (Anhui CDC Office (20__) No. 136) is implemented.

?2. When an elderly person in a nursing home is diagnosed as a suspected case or infected case, he should immediately be sent to a designated medical institution for treatment, and immediately report to the relevant department according to the epidemic monitoring requirements, and report to the local health or Under the guidance of the disease control agency, close contacts (other elderly people and staff in contact) were investigated, implemented for 14 days of quarantine observation, and assisted in comprehensive disinfection, standardized disposal of personal belongings and other disposal work. New residents are not allowed to be admitted. After suspected cases are eliminated, their close contacts can be released from isolation and observation.

?3. An isolation observation room should be preset in the nursing home. The isolation observation room should be equipped with corresponding protective equipment (protective clothing, medical masks, gloves, etc.), equipped with necessary living and nursing service conditions, and set up conditionally Isolation area and disinfection room. The isolation observation room (area) should be set up in a relatively independent, well-ventilated single room with an independent toilet, and be located downwind of the nursing home. When conducting quarantine observation on close contacts, they should avoid contact with other non-isolated persons and are strictly prohibited from going out. Carry out cleaning and disinfection of isolation and observation areas to avoid cross-infection. Domestic waste in the isolation observation room (area) should be disposed of in a unified manner.

?4. Elderly care institutions that do not have the conditions to set up isolation rooms (areas) should report to the local town, and under the coordination of the joint prevention and control mechanism at this level, through the centralized medical observation point designated by the local government, if conditions permit Elderly care institutions or newly established special places, the personnel of the elderly care institutions who are to be quarantined and observed shall be observed and quarantined in a centralized manner.

?5. Do a good job in the observation and protection of other non-close contacts in the nursing home. In the nursing home where the epidemic occurs, except for those who need to be quarantined and observed, all other personnel should be observed in the hospital and placed in single rooms. Observation, the observation period shall not be less than 14 days, and you are not allowed to go out during the observation period. After the suspected cases were eliminated, the hospital observation was lifted. Do a good job in body temperature testing, health monitoring and daily disinfection of the observation personnel in the hospital. If suspected symptoms are found, report them to the relevant departments immediately and implement isolation observation.

?4. Coordinate and mobilize emergency resources

?1. Give full play to the role of public nursing homes as the main front, when the nursing homes where an epidemic occurs cannot meet the isolation requirements of those who need to be quarantined and observed in the hospital , first of all, the public elderly care institution that can provide isolation conditions will undertake the isolation task; when the public elderly care institution cannot meet the isolation and observation conditions, the local elderly care institution's own resources will be coordinated and a nursing institution with isolation conditions will be selected to undertake the isolation and observation task; when the elderly care institution itself When there are resources that cannot meet the isolation requirements, the local government must be reported to requisition social resources to solve the isolation problem of the elderly who need to be isolated.

?2. Coordinate the human resources for the elderly care institutions. When the epidemic occurs and the service personnel of the elderly care institutions cannot meet the needs of emergency prevention and control of the epidemic and services for the elderly, the local civil affairs department should coordinate the mobilization of local elderly care institutions. Serve human resources and mobilize social organizations and relevant professionals to provide support to ensure that personnel in elderly care institutions where the epidemic occurs are in place. When necessary, the local government can be reported to request relevant departments and institutions to participate in epidemic prevention and control work. Nanjing Emergency Plan for Epidemic Prevention and Control (General 5 articles) (Part 2)

?In order to carry out the prevention and control of the new coronavirus epidemic in a scientific, standardized, timely and orderly manner, take effective measures to control the epidemic To prevent the spread and spread of the epidemic and ensure the normal work and life order of the unit, this plan is specially formulated in accordance with the relevant requirements of the central government, the municipal party committee, the municipal government and the provincial State-owned Assets Supervision and Administration Commission, based on the epidemic situation and progress, and in conjunction with the company's actual situation.

?1. Principles of prevention and control

?Follow the guiding principles of unified leadership, timely response, coordination, and standardized measures to achieve "early detection, early reporting, early isolation, early "Treat" to prevent the spread of the epidemic, ensure the effectiveness of prevention and control, and maintain normal work and life order. Prevention and control work is carried out under the unified leadership of the unit's epidemic prevention and control leading group (hereinafter referred to as the leading group).

?2. Prevention and control measures

?(1) Personnel prevention and control

?The scope of personnel detection and prevention and control is the employees of the unit.

?Category 1: People currently in Hubei. Those who are currently in Hubei and have not yet returned to Tianjin must obtain the consent of the leading group before returning. They are not allowed to return without permission. (Remarks: This unit currently does not have such personnel)

?The second type of situation: There are people in close contact. Persons who have had close contact with pneumonia patients suspected or confirmed to be infected with the new coronavirus;

?Have close contact with persons who have returned from Hubei and other areas where local cases have continued to spread (including those who have returned) , people whose children go to school in Hubei and return to work).

?1. Persons who have had close contact with self-identified suspected or confirmed cases in the 14 days before the case should be reported immediately to the protection working group, which will be registered and summarized in a register.

?2. Persons in close contact should be reported to the safeguard working group immediately, and the safeguard working group will uniformly register and summarize them in the register.

?The prevention and control working group is responsible for notifying registered personnel to be quarantined at home, and closely monitoring the home quarantine situation. It collects information such as body temperature and physical condition twice a day and reports the situation to the leadership group. In the event of any abnormality in physical condition, the local health and epidemic prevention and control department shall be promptly reported with the approval of the leading group. The time for lifting home quarantine is fourteen days from the date of the last close contact with a suspected or confirmed case without abnormality.

?The third type of situation: other personnel. Other employees of the company, before the government department announced that the epidemic was over, insisted on taking their body temperature once a day and reporting it in a timely manner through the WeChat group. Once suspected symptoms such as fever or dry cough, shortness of breath, muscle aches and weakness occur, you should immediately report to the prevention and control working group, and promptly report to the local health and epidemic prevention and control department after approval by the leading group. If they are identified as suspected cases or confirmed cases, the security working group will re-investigate the persons in the second category above.

?(2) Place prevention and control

?Carry out regular disinfection of public areas such as conference rooms and corridors on the second floor and all offices on floors where cases occur, and seek local control if necessary Technical support from the epidemic prevention department.

?The door guards are responsible for measuring the body temperature of people entering the Tenda building, and people with abnormal body temperatures are not allowed to enter;

?Everyone entering the Tengda building is required to wear a mask;

< p> ?Strengthen epidemic prevention education and management for security, cleaning and other staff.

During the epidemic, units and departments are not allowed to receive business activities or organize gathering activities without the approval of the unit leadership group, and make full use of online communication tools.

?3. Information Dissemination

?During the epidemic period, keep an eye on the municipal government health administration department’s regular announcement of epidemic information in the administrative region. After the government health administration department announces the lifting of emergency measures, this city will The execution of the plan has been stopped.

?The publicity team strengthens the publicity of protection knowledge and prevention and control measures through various media channels, and implements them in accordance with regulations. Unit system personnel should not believe or spread rumors. Necessary humanistic care must be given to isolated employees to achieve "isolation without separation".

? 4. Comprehensive coordination

? (1) Make necessary material reserves for the production and operation of the unit.

? (2) Make necessary reserves of medical protective materials for employees during the epidemic.

? (3) The support working group shall carry out specific overall coordination and management of materials.

?5. Plan guarantee

?1. Under the leadership of the unit’s leading group for responding to the pneumonia epidemic caused by the new coronavirus infection, the leading group for responding to the pneumonia epidemic caused by the new coronavirus infection The four working groups under the office work according to the division of responsibilities.

?2. Once the epidemic or epidemic-related information is discovered, all employees must report the situation to the unit leadership team truthfully and promptly. Anyone who deliberately conceals information will be severely dealt with. Nanjing Emergency Plan for Epidemic Prevention and Control (5 general articles) (Part 3)

?1. General Principles

?Promote and prevent infectious diseases knowledge, and conduct regular disinfection and epidemic prevention work, Do a good job in hygiene to reduce the occurrence of infectious diseases. When an epidemic occurs, the "Epidemic Emergency Plan" is immediately activated to control the outbreak in a timely manner, minimize the spread of the epidemic, and protect the health of employees and family members.

?2. Structure and responsibilities of the epidemic control leading group

?Team leader:

?Deputy leader:

?Members :

? 3. Emergency equipment, material library:

? Masks, rapid infrared body temperature measuring instrument, disinfectant water or alcohol, disinfection equipment (atomizing spray bottle, etc.) Temporary isolation room : When adverse reactions occur to internal personnel, Finance Office: Funds

? IV. Preventive measures

?1. Ventilate the room regularly to ensure air circulation, etc.

?2. Clean the environment frequently and remove garbage in a timely manner.

?3. Strictly abide by Shenzhen Health Management Regulations.

?4. Reduce outdoor activities and exercise indoors to enhance physical fitness.

5. Maintain good personal hygiene habits and wash hands frequently.

?6. Pay attention to a balanced diet, regular exercise, adequate rest, reduce stress, and enhance the body's resistance.

?7. Avoid going to public places with poor air circulation and dense population, and do not hold gatherings or intensive meetings.

?8. Prepare sufficient materials and accessories in a planned manner to reduce unnecessary outings.

?9. Conduct training for start-up personnel to ensure good protection.

?5. Emergency response

?1. When an epidemic occurs in the company, early detection, early isolation, early reporting and early treatment should be achieved.

? Dial "120" to request early treatment of the patient and report the Centers for Disease Control to conduct final disinfection work in the area. In accordance with the local government's unified deployment of epidemic prevention and control work, a comprehensive quarantine will be carried out.

?2. Epidemic reporting and registration

?Local government departments, local disease control centers, People’s Hospital “120”

?3. Call for help, such as: "110" and other Nanjing emergency response plans for epidemic prevention and control (5 general articles) (Part 4)

?In order to effectively and timely control and eliminate the infection and occurrence of the new coronavirus, establish and improve epidemic reporting and prevention as soon as possible Control system and combined with the actual situation of the hotel, this plan is specially formulated.

?1. Establish an organizational structure and assign responsibilities to people

?The hotel has established a new coronavirus epidemic prevention and control working group to be fully responsible for the prevention and control of the new coronavirus epidemic in the store.

?Team leader: XX

?Deputy team leader: XX XX

?Team members: XXXXXXXX

?2. Pay close attention epidemic situation, strengthen publicity and education

? (1) Emergency monitoring

?1. All departments should closely track the development of the epidemic situation at home and abroad and report the situation in a timely manner.

?2. Establish an inspection system. Each hotel department will be responsible for the prevention and control of the new coronavirus epidemic in the region.

?3. All hotel departments will pay close attention to their employees and the people they come into contact with every day and conduct timely monitoring.

?(2) Publicity and Education

?All departments should strengthen the learning of new coronavirus epidemic prevention and control knowledge, improve employees’ understanding of prevention and control knowledge, and eliminate unnecessary panic. At the same time, Accurately grasp the direction of publicity, and do not be preemptive, novelty-seeking, or hyped in epidemic publicity, so as to avoid exacerbating panic and causing adverse effects.

?3. Implement the testing system and report timely and accurately

?(1) Epidemic monitoring

?1. Each department is responsible for carrying out daily monitoring work and reporting in a timely manner Accurately warn and forecast the epidemic, establish an inspection system, identify the person who reports the epidemic, understand the attendance and health status of employees in the department, closely observe those with suspicious symptoms and report to superiors, and pursue those who delay, conceal, or omit reporting. Liability of the parties.

?2. The hotel health room measures the temperature of employees at the platform attendance office every day when they swipe their cards before going to work, and keeps records. For employees with a body temperature of N37.3C and symptoms such as fever, fatigue, dry cough, and chest tightness, they should immediately report to the local disease control department and organize employees to seek medical treatment. At the same time, standardized disinfection operations will be carried out in all places of the unit.

?(2) Epidemic reporting

?1. Strictly implement the first occurrence reporting system.

?2. A level-by-level reporting system will be implemented for the new coronavirus epidemic.

?3. Anyone who discovers or suspects a new coronavirus epidemic must immediately report to the leadership group. After receiving the report, he should immediately rush to the scene to understand the situation and report to superiors as required.

?(3) Epidemic reporting form

?1. Each department reports to the company’s leadership group by phone or as quickly as possible. The leadership group is responsible for reporting to superiors.

?2. No one may conceal, delay, make false reports or hinder others from reporting the epidemic.

?4. Actively take measures to carry out strict prevention

?Preventing the onset and possible spread of the epidemic should be the focus of the work to prevent and control the new coronavirus epidemic. Department work characteristics. The work requirements for each department are as follows:

? (1) Property Department

?1. Food commodities purchased must comply with relevant national health standards and regulations, and Provide copies of the manufacturer's industrial and commercial business license, food hygiene license with official seal, and recent test qualification report (the test qualification report should be issued by a unit recognized by the national quality supervision department)

?2. Goods The production date, shelf life and storage conditions must be strictly checked.

?3. Meat and poultry food should have “animal product quarantine certificate”.

?4. Establish reserves and storage of disinfectant, alcohol, masks and other supplies.

?(2) Kitchen

?1. Strictly meet the requirements of dedicated personnel, dedicated rooms, dedicated tools, dedicated disinfection, and dedicated refrigeration.

?2. Regularly disinfect with ultraviolet lamps and establish a registration system.

?3. Food should be stored in refrigerators covered with fresh-keeping molds, and all types of food should be classified and placed neatly. Defrost and disinfect door handles regularly.

?4. The vegetable raw materials should be prepared and used on the same day.

?5. Vegetables, fruits and other raw materials should be picked and washed, and meat, high-quality, and aquatic products should be cleaned as required; unwashed vegetables, fruits and other food raw materials as well as those with outer packaging Food and raw materials must not enter the cold meat room.

?6. Knives, piers, boards, barrels, basins, rags and other tools and containers used for raw materials, semi-finished products and finished products must be clearly marked and strictly used separately and must not come into contact with the ground. , should be stored in a location and disinfected and cleaned regularly.

?7. Regularly flush and clean pools, walls, floors and open ditches.

?8. It is strictly prohibited to store personal belongings and sundries in the kitchen.

?9. Trash cans must be stored covered and kept clean on the outside.

?10. Keep the indoor temperature appropriate.

?11. Chefs must wear masks and gloves when operating.

?12. Establish a disinfection log and keep records of each disinfection.

?(3) Restaurant

?1. All employees wash their hands and disinfect their hands before coming to work.

?2. Ventilate regularly to ensure air circulation in the restaurant.

?3. Disinfect tableware in time. It is strictly forbidden to use unsterilized tableware.

?4. Disinfection of tableware must be carried out in strict accordance with the process, and sterilized tableware must be marked.

?5. Regular sterilization and disinfection work in public areas; regular disinfection of public facilities.

?6. Establish a disinfection log and keep records of each disinfection.

?(4) The front lobby

?1. Ask and register relevant questions of hotel guests, take the initiative to check ID cards or passports, and ask whether they have passed through key epidemic areas or Do you live or have contact with anyone with suspected symptoms?

?2. Implement preliminary testing measures such as body temperature measurement for guests coming from epidemic areas. Once suspected symptoms are discovered, they should be reported immediately to the department manager, who will notify the epidemic prevention and control working group for handling. And be prepared for isolation and observation of contacts.

?3. Carry out disinfection work in public areas.

?4. Public facilities should be disinfected regularly.

?5. Establish a disinfection log and keep records of each disinfection.

?(6) Housekeeping Department

?1. Disinfect public toilets with disinfectant promptly after use.

?2. Use alcohol to disinfect public facilities such as escalator handrails, elevator handrails and buttons.

?3. Clean the room in strict accordance with the hotel's hygiene system, disinfect the cups used by the guests in a timely manner, and send the linens used by the guests to the laundry room for professional disinfection.

?4. Use a sterilization cabinet for high-temperature sterilization of cups, and use alcohol to sterilize phones.

?5. Pay attention to opening windows in the room for ventilation. Once a confirmed case occurs, immediately turn off the air conditioner and seal the room, waiting for further processing by the health and epidemic prevention department.

?6. Use laundry room equipment rationally to ensure the disinfection effect of linen.

?7. Employees should disinfect and wash their hands immediately after completing a hygiene task.

?8. Spray disinfect public areas and employee activity areas once a day, establish a disinfection log, and keep records of each disinfection.

?(7) Human Resources Department and Office

?1. Increase the publicity of epidemic prevention and control, and enhance employees’ awareness of epidemic prevention and self-protection.

?2. Staff dormitories are disinfected regularly.

?3. For employees who take leave due to illness, the cause and condition of the illness must be determined in a timely manner and registered. Conduct morning inspections at the employee sign-in area and check employees' body temperatures daily.

?4. Establish a disinfection diary and keep records of each disinfection.

Nanjing Emergency Plan for Epidemic Prevention and Control (5 General Parts) (Part 5)

?According to the xx Group Employee Epidemic Prevention and Control Guidance Manual and the requirements of the provincial and municipal epidemic prevention and control headquarters, in order to ensure the safety of employees after the holidays For normal dining, the safety prevention and control plan of the restaurant is quantified, requiring all fields, platforms, and units to coordinate implementation:

? 1. Staff restaurant:

1. Enter Restaurant:

? (1) During the epidemic period, the restaurant will provide meals normally. Wear a mask before entering the restaurant, wash your hands in the bathroom first, and consciously accept a temperature check. Your temperature will be normal before entering. If your body temperature exceeds 37.2℃, please do not enter the restaurant and go to the nearest designated hospital for medical treatment immediately.

? (2) In order to avoid cross-infection, it is recommended to bring your own tableware and meals. Bring your own tableware for high-temperature sterilization at home, seal it in food-grade plastic bags, and sterilize it at high temperature when you return home after each use.

? (3) The restaurant dining time will be extended by 1 hour, 11:00-14:00, dining at a wrong time. According to the original dining time of the restaurant, the meal will start half an hour in advance and the end of service time will be delayed by half an hour. The restaurant will make adjustments at any time depending on the dining situation.

?2. Dining methods

? (1) During the epidemic, in order to reduce the gathering time for meal selection, the restaurant will appropriately reduce the variety of dishes and suspend food festivals, promotions, birthday banquets, etc. Activities where people gather will reduce the time for meal selection. The office building restaurant will suspend breakfast and dinner. The factory restaurant will adjust the meal times at any time based on production conditions.

? (2) Dining for factory employees takes the form of on-site meal delivery in batches + set meals. Employees in the office area dine in the form of set meals + a la carte dining. The restaurant also provides disposable tableware that can be taken back to the office for dining.

? (3) In order to reduce cross-contact, when waiting for a meal in a restaurant, keep a distance of 1 meter between people. The restaurant will cancel the seats opposite the dining table and allow one-sided dining.

? (4) During the dining period in the restaurant, the restaurant provides disposable tableware and melamine tableware, which can be used by employees at their own choice. There is no conversation during dining time. Please eat quickly in the designated time and area.

?3. Disposal after meals

? (1) Wash your hands after eating in the restaurant, wear a mask and return to your work station immediately.

? (2) Place tableware and leftovers in designated places after dining at the factory workstation or business restaurant office. The food waste will be sent back to the restaurant's food waste treatment room by a designated person from the trade union.

? 2. Factories/trade unions:

?1. Dining at wrong times and ordering meals accurately:

? (1) During the epidemic, factories/trade unions Departments/lines should establish a staggered dining schedule to ensure minimal contact and crossover, and designate a dedicated person to supervise the implementation.

? (2) Divide the restaurant dining area according to departments/lines, and ensure that each employee can eat quickly in the designated area at the designated time.

? (3) The factory/union shall accurately provide the number of diners for each meal the next day before 2 pm every day. The restaurant will purchase and prepare meals in advance to ensure normal dining for employees.

?2. During the meal

? (1) Designate a dedicated person to conduct temperature checks on employees entering the restaurant. Regional security will coordinate with on-site control. If any abnormalities are found, they will refuse to enter the restaurant and report to the park immediately. administrative.

? (2) According to the requirements of the provincial and municipal epidemic prevention and control headquarters, if it is necessary to deliver meals in batches at the production site, communicate with the park administration and the restaurant in advance, and designate a dedicated person to cooperate with the restaurant service provider during the meal. Meal, meal sharing, settlement. (As required by the Hefei Epidemic Prevention and Control Headquarters, concentrated dining in restaurants is not allowed).

?3. Post-meal disposal

?The labor union organizes factories/small businesses to set up tableware and leftover recycling bins in office areas and factory lines, or provide garbage bags, and Designate a designated person to immediately return the food waste to the restaurant's food waste treatment room after the meal.

?3. Restaurant service provider:

?1. Service staff

?(1) Starting from February 1, the service provider will notify employees to return to work In the province where the restaurant is located, in accordance with the requirements of the notice of the government where the restaurant is located, home quarantine will be carried out after the neighborhood committee reports, to reduce the impact of the quarantine time after the report on February 9, and the number of returnees will be reported daily through the information system.

? (2) If the service staff is unable to meet the daily service of the restaurant due to insufficient isolation time, each service provider will coordinate the resources of the surrounding service areas to supplement Haier's regional service strength.

?2. Pre-meal preparation:

?(1) Personnel prevention and control: a. Each service provider conducts temperature checks on all employees and supplier delivery personnel every day. If the temperature test is abnormal, , refused to enter the restaurant area. b. All service providers must wear fully enclosed masks (not semi-enclosed smile masks) when performing services, and provide corresponding services on the basis of their own protection to meet the needs of employees. Each service provider is responsible for training internal employees. , publicize and supervise personal protection such as wearing masks, and provide daily feedback in the group meal satisfaction effect communication group.

? (2) Entering the work area: a. Hand sanitizer is provided next to the wash basin in the restaurant. When service personnel enter the work area (kitchen, sales area, dining area, etc.), they must wash their hands first and wear work clothes. Employees should wear a closed mask (not a semi-closed smile mask) all day and all the time. After going out to the work area for business, such as receiving goods, preparing meals, etc., wash hands before entering the work area again. b. Disposable gloves must be worn in the sales area and replaced immediately after contact with non-table kitchenware or unclean items.

? (3) Raw material acceptance: After the raw material acceptance every day, the acceptance area will be specially disinfected. All raw materials are not allowed to enter the clean processing area (such as large stove, pasta processing, cold room, etc.) before removing the packaging.

? (4) Third-level tasting: Special dining utensils must be used, and the service provider manager and head chef will follow and supervise on site.

? (5) Disinfection for each meal: a. Before each meal, comprehensively disinfect the kitchen, counter, dining area, tables, chairs, door handles, kitchen utensils and sewers and other sanitary blind spots. Hang disinfection signs, register disinfection records for security review and take photos for archiving, and provide feedback on the day's disinfection records and photos in the group meal satisfaction effect communication group. b. Open the windows in the restaurant for ventilation no less than 3 times a day and for no less than 30 minutes each time.

? (6) Tableware reserves: During the epidemic period, service providers prepare disposable tableware and packaged tableware for no less than a week in advance, and purchase them in advance according to the needs of the epidemic.

? (7) Dining area: One day before the meal, each service provider will remove the seats opposite the restaurant table for one-sided dining; one-piece dining seats are placed in an eye-catching position on the dining table for one-sided dining. hint.

?3. Dining service

? (1) According to the number of diners reported by the factory/trade union, raw materials are purchased in advance and made on demand. The number of diners will be communicated and confirmed with the factory/union in real time.

? (2) According to the requirements of the provincial and municipal epidemic prevention and control headquarters, if it is necessary to adopt on-site batch delivery method, communicate with the park administration and factory/union in advance, and the factory/union personnel will coordinate during the meal Food delivery, meal sharing and settlement.

? (3) Set meals and packaged meals are placed in advance and placed in insulated areas such as insulated boxes and heated selling tables to ensure the temperature of the meals.

?4. Restaurant suppliers:

?1. Service staff

?(1) Starting from February 1, the supplier will notify employees to return to work In the province where the case is located, the dormitory will be quarantined at home after the neighborhood committee reports to reduce the impact of the quarantine time after the report on February 9. The number of returnees is reported daily through the information system.

? (2) If service personnel are unable to meet Haier’s distribution needs due to insufficient isolation time, temporary resources will be coordinated to supplement Haier’s regional service capabilities.

?2. Delivery service:

? (1) During the epidemic, the supplier will conduct body temperature checks on all employees every day. If the body temperature test is abnormal, the abnormal employee will be sent to the nearest facility immediately Go to the hospital for treatment and register it with Tuanshan micro-enterprise.

? (2) Carry out comprehensive disinfection of delivery vehicles before delivery every day, hang disinfection signs, register disinfection records and carry them with the vehicle.

? (3) When entering various parks and restaurants, please cooperate with body temperature checks. If your temperature is abnormal, you will be refused entry to the park.

? (4) Delivery service personnel must wear masks when performing services, and provide corresponding services on the basis of good personal protection to meet the needs of employees. Each supplier is responsible for training, publicity and implementation of internal employees. Supervise the wearing of masks and other personal protection conditions.