What are the latest requirements for epidemic prevention and control in Deyang Shifang catering units?

First, all catering service units must arrange special personnel to scan the code of people entering the store, urge them to wear masks, and take temperature measurements.

Second, strictly control all kinds of assembly activities. According to the current epidemic situation, large-scale offline meetings, training, forums, celebrations, performances, exhibitions and other gathering activities will be suspended. Catering service business units shall not undertake collective dinners of more than 50 people. Self-organized group banquets in rural areas resolutely implement the prevention and control requirements of "who approves, who is responsible", "who holds, who is responsible" and "who is out of control, who is responsible", strictly control the number of people per meal to be less than 50, and the Township People's Government will give on-site guidance and report in advance. We advocate "delaying red affairs and keeping white affairs simple", and the number of family gatherings should not exceed 10.

3. Keep the business premises ventilated and disinfect the business premises every day; Conditional catering service units can be equipped with hand disinfectants or inductive hand disinfection facilities in elevators, cashiers and other places; If there is no hand washing facility in the dining area, it should be equipped with hand disinfection products such as hand-free disinfectant or other hand disinfection facilities; Abandoned masks should be equipped with special trash cans, and garbage storage facilities should be cleaned and disinfected every day.

Four, apply for the use of imported cold chain food catering units, should be "four certificates" complete, no "four certificates" or "Sichuan cold chain" system traceability information, shall not be used; The direct contact personnel of imported cold chain food shall conduct COVID-19 nucleic acid test every week as required.

Five, catering service units in the store waiting area, food intake area, checkout area and other areas where people are easy to gather, set up a "one-meter line", strictly control the density of people, the number of people entering the store should match the number of people eating, and must not cause people to order food, wait for meals and other people to gather. Advocate the establishment of customer reservation system, reasonably arrange the time for customers to arrive at the store, and avoid crowd gathering.