Huaihua City was reduced to a low-risk area on April 6, 2022. Can the hotel catering industry operate normally? What are the rules?

It can run normally. Before the restaurant resumes eating, the catering service unit shall thoroughly clean and disinfect the business premises, equipment, facilities and tableware. Strictly control the number of people who eat, set up a "one-meter line" in the waiting area, dining area, checkout area and other areas where people are easy to gather inside and outside the store, strictly control the crowd density, and advocate customers to make reservations and non-contact order checkout.

After Huaihua City is reduced to a low-risk area, catering services in catering establishments will be opened in an orderly manner, and catering service units should thoroughly clean, disinfect and sterilize business premises, equipment and facilities and tableware before resuming dining. Clean up the inventory in time, immediately destroy expired, deteriorated, self-made semi-finished products and other foods with potential safety hazards, and do not use them, and keep disinfection and destruction records.

Catering service units should strictly implement the main responsibility of epidemic prevention and control. When resuming meals for the first time, employees need to hold valid health certificates and negative nucleic acid test certificates within 48 hours; Do a good job in employee health monitoring, strictly implement the prevention and control measures such as "wearing masks, gloves, measuring temperature and scanning code" to ensure the safety of food and personnel.

Strictly control the number of diners, and set up a "one-meter line" in the waiting area, meal taking area, checkout area and other areas where people are easy to gather inside and outside the store, strictly control the density of people, and advocate customers to make an appointment to order food and check out without contact. Diners should keep their distance, customers at the same long table should sit in different positions, and the opposite side should sit in staggered positions; The customers at the round table are seated at different places, and the actual number of diners in the dining place does not exceed 50% of the reception capacity. Promote the system of separate meals and provide public chopsticks and spoons. If there is no separate dining system, each table must be equipped with common chopsticks and spoons to prevent cross-infection.

Industry supervision departments should strictly control industry management, supervise and inspect catering service units to strictly implement the main responsibility of epidemic prevention and control, give verbal warnings if the first epidemic prevention and control measures are not implemented in place, issue a written rectification notice for the second time to rectify within a time limit, and immediately order the third time to suspend business for rectification. If the prevention and control measures are not implemented effectively, causing serious consequences such as the import, spread and spread of the epidemic, the responsibility will be investigated according to the law.