A Haidilao in Xinyu, Jiangxi Province was closed for 3 days. What should the catering industry pay attention to during the epidemic?

Prepare protective materials. Enterprises should prepare protective articles before opening or when resuming business, including but not limited to: medical surgical masks, medical disinfection water/alcohol, ultraviolet air disinfection lamps, special disinfectants for air conditioning systems, hand sanitizers and other protective articles, equipped with infrared thermometers, etc.

Business service standard personnel requirements

1 All business units require all employees to wear masks correctly on their way to and from work and try not to take public transport. When taking public transport, you must always wear a mask and try not to touch the things on the bus with your hands. Before entering the business premises (work area) every day, employees should arrange special personnel to check their body temperature. If the body temperature is normal, they can work in it and wash their hands and disinfect. If the staff's temperature exceeds 37.3℃, they should be asked to go home to observe and rest. Once employees are found to have fever, cold, cough, respiratory infection and other suspected symptoms at work, they should immediately stop working and go to medical institutions in time. 37.3 degrees is a measure, and it is also a hard indicator that restaurants must monitor every customer and employee. You must always wear a mask, wash your hands frequently and drink plenty of water, and wash your hands before work, after surgery, before eating and after going to the toilet in strict accordance with the six-step method. Both sides should wear masks when receiving customers. 4 Put the discarded masks into the trash can, disinfect the trash can twice a day with alcohol or disinfectant, and try to use a covered trash can. Formulate the employee file management system during the epidemic period, and the file records shall include but not be limited to the names, physical conditions and jobs of the daily attendance personnel. Employees should try to avoid close contact with people with symptoms of respiratory diseases and avoid contact with wild animals. For collective dormitories, strengthen management and publicity, and do a good job of protection.

The environment of the business premises requires the internal environment of the dining place to be kept clean and tidy. Tableware, drinking utensils and containers directly containing food must be washed and disinfected before use, and cookware and utensils must be washed after use. Increase the frequency of disinfection in places where customers have more contact, such as corridors, elevators, handrails, toilets and toilet seats. Kitchen waste should be covered, classified and cleaned in time.

In terms of service provision, it is required to post notices and protective knowledge posters in a prominent position on the display screen or dining place.

Increase package service delivery service, increase online platform delivery service and increase delivery window.

Conditional commercial enterprises can reduce the placement of tables and chairs to increase the distance between diners.

Conditional institutions can use the catering system. Internal canteens and other business units should consider centralized supply, time-sharing peak dining and other service delivery methods.

Equipment management air conditioning and fresh air system: the normal operation of ventilation system should be maintained regularly; Air conditioners should be cleaned, disinfected and replaced with filters.

Elevator: disinfection frequency should be increased in the elevator. Tips should be posted in the elevator room to remind people to wear masks in the elevator room and avoid talking. Limit the number of people who take the elevator.

Refrigeration and fresh-keeping equipment: Food raw materials should be FIFO and stored properly. Cover with plastic wrap before storage to prevent cross contamination.

Procurement and procurement management: the system of obtaining tickets and certificates is implemented in all aspects of procurement, and raw materials are purchased from qualified suppliers.

Put an end to the procurement, feeding and on-site slaughter of live livestock and poultry. It is forbidden to purchase ingredients from unknown sources to ensure the traceability of meat sources.

Customer management has a process of measuring customer temperature. Room temperature can provide services. If consumers are found to have symptoms of respiratory infection, such as fever (body temperature above 37.3℃), cold, cough, etc., they should actively persuade them to leave the scene and remind them to go to the hospital in time.

In addition to eating, customers are required to wear masks all the way into the store. Make a traceability system for dining staff, form file management, and register the name and contact information of at least one dining guest (effective).

Takeaway service Takeaway deliveryman: 1 According to the standard of non-contact delivery service, avoid face-to-face contact with customers during delivery. 2. The frequency of food containers held by delivery staff should be increased on the basis of usual cleaning and disinfection requirements. 3. It is required to disinfect the vehicles of the delivery personnel.

Platform manager: 1 A platform information service, service process and service quality control scheme should be formulated to encourage the implementation of the takeaway platform? Contactless delivery? Operating specifications of. 2. The distribution control department is required to establish and improve the quality control system of distribution service, and monitor the situation of distribution personnel, daily order completion, sudden abnormal data monitoring, project implementation monitoring, risk control data monitoring and core indicators completion monitoring.

Impact on catering business units: 1 Require offline game meals. 2. Formulate the Notice on Preventing novel coronavirus from Reminding Takeaway Merchants. The delivery personnel shall inform the catering business unit.