Xiangyang Shang Chao Hotel and other enterprises to resume production planning guide.

Shang Chao, e-commerce enterprises, vegetable markets and urban non-star hotels.

Xiangyang Municipal Bureau of Commerce will guide commercial enterprises to make plans for limited and orderly resumption of work on the premise of ensuring the safety of prevention and control.

1. Implement protective measures before returning to work.

1. Establish a health card system for returned employees. Master the employee turnover in this enterprise and encourage the priority use of local employees. For people from areas with severe epidemic situation, it is necessary to isolate them for 14 days, and no abnormal situation is found before they can normally participate in enterprise work; Found abnormal situation, timely report and take corresponding prevention and control measures.

2. Strengthen the training of prevention and control knowledge. Combined with occupational health training and education, organize various forms of prevention and control knowledge training and publicity and education to improve employees' self-protection awareness and ability.

3. Strengthen the reserve of epidemic prevention materials. The reserve of protective materials should be kept in a dynamic balance for one week to meet the needs of epidemic prevention and control.

2. Improve the protective measures in the business process.

1. Measures for the Administration of Personnel Access

Set temperature monitoring points, equipped with infrared thermometer;

Customers who have fever symptoms or don't wear masks are forbidden to enter, and customers who don't wear masks correctly remind them to correct;

The real-time statistics of the number of people in supermarkets and shopping malls adopt the method of queuing in batches during peak hours, and the personnel interval is greater than 1 meter. Customers should try not to spend more than 15 minutes in a shopping area;

The vegetable market calculates the maximum customer capacity according to the number of operating stalls, and the number of consumers in the market should not exceed 3 times of the number of market stalls in principle.

2. Measures for the administration of sanitation and disinfection in business premises

Give priority to opening the window to ensure natural ventilation, and it is forbidden to turn on the air conditioner during business hours.

Do a good job of cleaning and disinfection. Supermarkets should carry out comprehensive and meticulous disinfection at night to ensure food safety during disinfection. The garbage removal channel is separated from the personnel access channel.

Add a trash can with harmful signs to store used masks, protective clothing and other supplies.

Hotel rooms are strictly disinfected by changing one guest to another, and sealed guest consumables can be purchased when necessary; Disinfect hotel public areas such as elevators, corridors, lobbies, front desks and public toilets at least three times a day.

The vegetable market strictly implements instant production and daily consumption. After the closing of the market every week, carry out a cleaning, leaving no dead ends.

3. Service process management measures

The hotel checks the guests every day. If fever symptoms are found, it is necessary to start the emergency plan, temporarily arrange the guests to enter the designated room for isolation, and report it in time.

Supermarkets should take measures such as increasing operators, increasing weighing stations, expanding booth area and setting up commodity booths to reduce the concentration of personnel selection. Increase the price of finished and semi-finished dishes, weigh and package them in advance, increase cashier personnel and cashier channels, encourage customers to settle accounts in self-service areas, and alleviate the queuing time of customers. Check-out area ensures that the personnel interval is greater than 1 m.

Set up inspectors in supermarkets and vegetable markets to remind and guide customers to disperse in concentrated areas in a short time through radio and speakers.

3, strengthen the epidemic response and disposal.

Make an emergency plan. When employees have suspicious symptoms such as fever, fatigue and dry cough, they should be temporarily isolated and treated in time; Disinfect workplaces and articles used under the guidance of professionals.