Emergency plan for epidemic prevention and control in snack bar

Emergency plan for epidemic prevention and control in snack bar 1 In order to coordinate epidemic prevention and control with economic and social development, further optimize epidemic prevention and control measures in catering industry and do a good job in catering industry development. According to the actual situation of Li Qun, the emergency plan for the prevention and control of this epidemic situation is formulated.

I. Emergency Response Team

Team leader: Liu Xin

Deputy Head: Wang Xiaoqing Du Qi

Members: Pan, Deng Haitao, Liu Lei,, Jiang Jianguo, Jiang Wei,, Duan, Luo Yi.

Second, strengthen catering management.

(1) Dam banquets are prohibited.

(2) family dinners should be controlled to single person 10 person; For postponed weddings and simple funerals, the number of people who really need to hold banquets should be controlled within 50, and relevant procedures should be handled and improved in advance as required.

(3) Customers entering catering service units shall wear masks, take their body temperature or show their health codes. If the catering unit finds symptoms such as fever and cough, the health code is yellow or red, and the personnel are not wearing masks, they shall be refused to enter the catering place. Customers must wear masks all the time except during meals.

(4) Only 1 table is available in each box, and customers sit at intervals. The surface distance shall not be less than 1 m, and the number of people at each table shall not exceed 10. The number of desks and chairs in the hall should be reduced. The actual number of dining tables should not exceed 50% of the usual number. Table spacing should not be less than 1 m. Customers should sit staggered, and the face-to-face distance should not be less than 65,438+0 meters.

(5) Disinfect the tables and chairs immediately after each table and each batch of customers eat, and then arrange the next batch with an interval of not less than 20 minutes.

(6) Establish a dining personnel registration ledger, and register at least 1 customer's name, contact information and dining time at each table.

(7) Civilized dining, advocating sharing meals, using public chopsticks and spoons, and giving each table a pair of chopsticks or public chopsticks and spoons.

(eight) keep the environment clean and tidy, and clean up the garbage in time.

(9) It is completely forbidden to eat and trade wild animals illegally, and it is strictly forbidden to raise, slaughter and sell live birds. The processing and production of food meet the requirements of the Code of Practice for Food Safety in Catering Services.

Third, implement the main responsibility of epidemic prevention and control.

(a) the person in charge of the catering service unit is the first responsible person, to formulate and improve the epidemic prevention and control measures and emergency plans, and to clarify the responsibility for epidemic prevention and control. Employees should have morning check-ups and body temperature monitoring every day, and always wear masks. Employees with fever, cough and other symptoms are strictly prohibited from taking up their posts. Disinfect and clean the facilities in public places such as restaurants and aisles regularly, and keep the air circulation in food processing places and restaurants.

(2) Li Qun Economic and Information Office implements the management responsibility of catering industry, Li Qun Market Supervision Office implements the food safety supervision responsibility, and Li Qun Health Center implements the guidance responsibility of epidemic prevention work. All relevant departments should perform their duties, cooperate closely, form a linkage mechanism, and promote the catering industry to strengthen epidemic prevention and control.

The second emergency plan for epidemic prevention and control in snack bars is to implement the decision-making arrangements of the central, provincial, municipal and county governments on epidemic normalization prevention and control, promote epidemic prevention and control and economic and social development as a whole, standardize catering service business activities under epidemic normalization prevention and control in accordance with the overall prevention and control strategy of "spreading abroad and preventing rebound inside", and ensure the health and safety of consumers and employees.

I. General requirements

In accordance with the Law of People's Republic of China (PRC) on the Prevention and Control of Infectious Diseases, Emergency Regulations on Public Health Emergencies and other laws and regulations, we will implement the policy of "safety first, prevention first", scientifically carry out epidemic prevention and control work in the catering industry according to law, implement detailed prevention and control measures, give full play to the important role of the catering industry in safeguarding people's livelihood, increasing employment, stimulating consumption, etc., and comprehensively and solidly do the "six stabilities" work.

Second, the basic principles

(1) Territorial management principle. All towns and streets should implement territorial responsibility, strengthen organizational leadership, improve and refine various measures, increase publicity, urge catering service units to strictly implement the main responsibility, and do a good job in prevention and control in light of the actual situation.

(2) The principle of group prevention and control. Adhere to the bottom line thinking and firmly establish the awareness of group prevention and control. Catering service units and their employees and consumers should overcome the paralysis of epidemic prevention and control, consciously implement prevention and control requirements, strictly perform prevention and control duties, and ensure full participation, comprehensive coverage and full prevention and control.

(3) The principle of dynamic adjustment. According to the change of epidemic situation and the adjustment of emergency response level of local public health emergencies, according to the overall requirements of local epidemic prevention and control, adjust and improve the standards and measures for epidemic prevention and control of catering services according to local conditions and time.

Third, strictly implement the prevention and control responsibilities of all parties.

(a) the local people's government should implement the territorial responsibility. Towns and streets should combine local conditions, put forward the principles of prevention and control of catering industry according to the principle of accurate prevention and control by zoning and grading, and strictly implement the responsibility of prevention and control of epidemic situation. County Bureau of Commerce and Economic Cooperation, County Health Bureau, County Market Supervision Bureau and other relevant departments shall, in accordance with the requirements of the epidemic prevention and control headquarters, do a good job in epidemic prevention and control in the catering field, and guide catering service units to formulate and strictly implement various prevention and control measures.

(two) catering service units should implement the main responsibility of epidemic prevention and control. Catering service units should implement the main responsibility of epidemic prevention and control in accordance with the requirements of the epidemic prevention and control headquarters of Daying County, and scientifically formulate targeted and operable epidemic prevention and control work plans and emergency plans; Ensure that epidemic prevention and control materials such as masks, hand sanitizers, disinfectants and thermometers are in place; Train employees on epidemic prevention and control knowledge to ensure that all employees should know the contents of the meeting.

(3) Customers and other personnel entering the store should implement the responsibility of group prevention and control. Customers and other personnel entering the store should actively cooperate with catering service units in accordance with local prevention and control requirements, wear masks scientifically, do a good job in temperature detection and information registration, show information such as "Epidemic Prevention Health Code" and "travel itinerary", and do a good job in personal protection.

Four, compact catering service unit epidemic prevention and control responsibility

(A) the responsibility of prevention and control in employee health management

1, catering service units shall establish employee health records, conduct daily temperature tests on employees, and do a good job in disinfection of public areas.

2. Employees should keep their work clothes clean and tidy, clean and disinfect their hands in time, wear disposable medical masks or surgical masks and change them in time. When sneezing or coughing, avoid touching your nose and mouth, eyes and nose with unclean hands, and cover your nose and mouth with paper towels or elbows.

3. Once employees have typical symptoms suspected of COVID-19, such as fever, fatigue and dry cough, they should report to the county epidemic prevention and control headquarters or the local community, go to the designated medical institutions in time and notify relevant personnel, isolate them according to regulations, and try to avoid taking public transport on the way to prevent cross infection. If employees find that people living with * * * or close contacts have typical symptoms suspected of COVID-19, they should report to the county emergency headquarters or the community in time, and make personal protection and isolation.

(2) Responsibility for prevention and control in food procurement and processing.

1. Strictly implement the incoming inspection and ticket collection system to ensure the traceability of ingredients. Purchasing personnel should do personal protection. It is strictly forbidden to buy and sell wild animals and their products.

2. The selection of raw material suppliers, food processing and production, and the cleaning of tableware and processing utensils shall comply with the relevant provisions on ensuring food safety. Pay close attention to the epidemic changes in the location of raw material suppliers. If the employees of raw material suppliers are diagnosed, the purchased raw materials shall be sealed and investigated in accordance with relevant prevention and control regulations.

(3) Responsibility for prevention and control of environmental sanitation

1, according to the requirements of the county epidemic prevention and control headquarters, regularly clean and disinfect the food processing area, dining area, personnel passage, food elevator, staff locker room and dormitory area. When strengthening environmental sanitation and disinfection, we should avoid polluting food. When there is a confirmed case of COVID-19 in the place, the catering service unit shall immediately suspend business, and carry out terminal disinfection on the environment and air conditioning (system) of the place under the guidance of the CDC, and can resume normal business only after being confirmed by experts and approved by relevant departments.

2. When the temperature is appropriate, try to use natural ventilation to strengthen indoor air circulation. Do a good job in the operation management and use of air conditioners in accordance with the relevant guidelines for the operation management and use of air conditioners. If central air conditioning is used, it should be operated under the maximum fresh air volume, and the key components of air conditioning should be cleaned, disinfected or replaced at least once a month. Catering service units operating in high and medium risk areas shall clean and disinfect the air handling units, air supply outlets and condensation trays of air conditioning and ventilation systems every week, and replace key components of air conditioning when necessary.

3, in accordance with the relevant provisions of the comprehensive and accurate environmental sanitation disinfection work, do a good job in the disinfection of catering service places, formulate the cleaning and disinfection system of catering and public * * * areas, make cleaning and disinfection records and display them in public * * * areas; Regularly clean and disinfect the surfaces of high-frequency contact objects such as cashiers, elevators, public toilets and door handles; Conditional catering service units can be equipped with hand disinfectants or inductive hand disinfection facilities in elevators, cashiers and other places; If there are no hand washing facilities in the dining area, hand disinfection products such as hand-free disinfectant or other hand disinfection facilities should be equipped.

4. Ensure that the bathroom is well ventilated, the hand washing equipment operates normally, and the water seals such as wash basin and floor drain are effectively isolated. Clean, disinfect and kill insects regularly every day, keep the floor, wall and sink free of dirt, urinal free of feces and dirt accumulation, and indoor free of mosquitoes and flies.

5, strengthen the management of garbage classification, timely collection and removal. Discarded masks should be equipped with special trash cans. Clean and disinfect the garbage storage facilities every day. The disposal of kitchen waste shall comply with the requirements of laws, regulations and rules.

(D) Responsibility for prevention and control in customer service

1. The catering service unit shall require the personnel entering the store to wear disposable medical masks or surgical masks, and check the "Epidemic Prevention and Hygiene Code" or "Travel Permit" of the personnel entering the store according to the requirements of the county-level epidemic prevention and control headquarters. The above information meets the requirements and the body temperature is normal before entering the store; By scanning the "epidemic prevention health code" of people entering the store, record their names, contact information and arrival time, and at the same time do a good job in information protection according to law.

2. Operating catering units, set up a "one-meter line" in areas where people inside and outside the store are easy to gather, such as waiting area, taking area and checkout area, strictly control the density of people, and the number of people entering the store should match the number of people eating, so as not to cause people such as ordering food to gather. Advocate the establishment of customer reservation system, reasonably arrange the time for customers to arrive at the store, and avoid crowd gathering. Advocate non-contact ordering and checkout.

3, catering service business units should control the number of restaurants (kiosks), open the table spacing, to ensure that the interval is greater than 65438 0 meters; Do not arrange non-peer customers to eat at the same table.

4. Business catering service units are limited to one table in each private room, and the distance between dining seats should be greater than 1 meter. Diners are encouraged to wear masks before and after eating. After each meal, customers must clean, disinfect and ventilate the private room.

5, catering service units should provide "one dish, one chopstick, one soup, one spoon" or "one person, one chopstick, one spoon" service, and public chopsticks should be distinguished by different colors, materials or distinctive signs. Encourage the provision of toothpicks in sealed packages. Conditional restaurants (museums) should actively promote the dining system. It is recommended that the meal time should not exceed two hours.