Zhenjiang issued a notice on promoting the orderly resumption of business of catering establishments

1. Basic conditions for resumption of work

1. Establish an information notification system. Catering business units should make every employee aware of the city's relevant epidemic prevention regulations and requirements, and notify employees returning to town to truthfully declare their health information on the "Zhenjiang Health Declaration" platform and obtain the corresponding health code.

2. Have legal business qualifications. Catering business units applying to resume operations must have legal business qualifications, obtain a valid food business license, and continue to maintain license compliance.

3. Comprehensive decontamination inspection. Catering establishments that resume dine-in dining for the first time after closure must conduct a thorough cleaning, disinfection and safety inspection of their business premises, equipment and facilities, and catering utensils.

4. Establish a temporary isolation area. Catering units with isolation conditions must set up temporary isolation areas. Stores that do not have the conditions to set up their own isolation places must determine the specific isolation and observation locations according to the unified local arrangements and report them to the community where they are located.

5. Prepare epidemic prevention supplies. Catering business units applying for resumption of work should prepare necessary epidemic prevention and control materials such as thermometers, disinfectant water, masks, etc. to ensure the protection needs of employees in their daily work.

6. Establish an epidemic prevention and control organization. Catering business units must establish a unit epidemic prevention and control organization, prepare epidemic prevention and control plans, employee health information forms and investigation status forms, and keep daily records.

2. Dining personnel management

1. Establish and implement a traceability system for dining personnel. Catering business units must follow the requirements of the "Notice on the Comprehensive Use of "Zhenjiang Health Code" for Scientific and Accurate Epidemic Prevention and Control" and urge and guide diners to enter catering venues by scanning the green health code obtained on the "Zhenjiang Health Declaration" platform.

2. The catering business unit must measure the body temperature of diners when they enter the restaurant. Anyone with symptoms such as fever, cough, respiratory infection, etc. will not be allowed to enter the catering establishment and will be directed to the nearest fever clinic and Report to the local epidemic prevention and control headquarters or the agency designated by the headquarters, and record their name, contact information and other relevant information to ensure traceability.

3. No entry into the store without a mask. Diners should wear masks at all times except during meal times. When you leave your seat after finishing your meal, you must wear a mask in time.

4. Diners must eat in a civilized manner when entering the restaurant, keep a distance, do not make loud noises, do not toast close to each other, and do not chat or play cards in the restaurant.

5. Implement reservations for dining and off-peak dining. Priority is given to scanning the QR code with your mobile phone to pay when checking out. Real-name registration is required for cash payments to ensure that customers can be contacted in case of emergency.

3. Management of employees

1. Employees should conduct temperature checks before catering service hours every day and conduct health registration. Those who are found to have respiratory symptoms such as fever and cough should stop immediately. On duty, guide them to the nearest fever clinic for treatment, and report to the local epidemic prevention and control headquarters or the agency designated by the headquarters.

2. Strengthen the publicity and education of health and epidemic prevention knowledge among employees within the unit, and improve employees’ self-hygiene management capabilities. Employees must strictly follow the seven-step method to wash their hands with running water and soap before preparing meals, after processing raw or cooked food, before meals and after going to the toilet, and after contact with waste.

3. All employees should wear masks at all times during work and keep a safe distance from others. Keep a distance from customers during the service process and minimize close contact with customers.

4. Strengthen the management of the work schedule of out-of-town purchasing personnel and the schedule of all employees outside eight hours, and avoid or try to minimize going to places where people are likely to gather.

4. Business premises management

1. COVID-19 publicity and prevention and control knowledge must be placed in prominent locations in the business premises, and the unit’s prevention and control measures and customer dining instructions must be publicized. Set up 1.5-meter separation signs at entrances, checkout counters, etc., and take corresponding guidance and diversion measures to avoid crowd gatherings.

2. During the business period, the number of people entering the store and the number of tables used must be strictly controlled. The number of people entering the store and the actual number of tables used in the lobby shall not exceed 50% of the usual number. Promote spaced dining, dining in the same direction and staggered dining according to different table types to ensure customer dining safety.

3. Catering units that have the conditions must implement a separate meal system, and those that do not have the conditions must provide serving chopsticks and spoons to prevent cross-contamination. Business banquets must implement separate meals.

4. Do a good job in disinfecting and cleaning the equipment and facilities in the store, increase the frequency of disinfection in places with frequent customer contact, provide disinfectant hand sanitizer, disinfectant wipes and other protective equipment, and guide diners to wash their hands before and after meals. . After each table has been cleaned by customers, the relevant tables and chairs should be disinfected immediately. Disinfection status will be announced daily.

5. Keep indoor ventilation. If natural ventilation is not possible, mechanical ventilation such as exhaust fans should be used. Catering units without good ventilation conditions are not allowed to operate. Disinfect air conditioning filters regularly, and do not use central air conditioners without air purification and disinfection devices.

6. Strengthen elevator management. Guide customers to avoid taking van elevators as much as possible, use safe passages for low-floor restaurants on the third floor and below, and use escalators first for higher floors. For elevators that must be open for use, the frequency of disinfection should be increased, and prompts should be posted in the elevator room to remind customers to wear masks and not talk. The number of people in the elevator should be limited as appropriate to reduce the risk of gathering.

7. Implement "five prevention" measures.

Implement "five prevention" measures in accordance with the "Food Safety Operation Code for Catering Services" to prevent harmful organisms from affecting food safety and personal safety.

5. Procurement and processing management

1. Strengthen the procurement management of food ingredients and strictly implement the purchase inspection and certificate and invoice request systems to ensure that the sources of all types of food ingredients and food are traceable.

2. It is completely prohibited to operate, process and eat wild animals, and it is strictly prohibited to raise, slaughter, produce and sell live poultry.

3. Before resuming work, conduct a thorough inspection of the materials stored in food warehouses and freezers, discard expired food in a timely manner, and attach prohibited signs to ensure that the food is used within the shelf life, and to prevent the use of expired and inappropriate food. Fresh raw materials.

4. In accordance with the requirements of the "Code for Food Safety Operations in Catering Services", the food processing and production process should be standardized, and different types of food raw materials should be stored and processed separately. During the cooking process, separate raw and cooked food and cook them thoroughly. Tableware, utensils, drinks and other utensils should be disinfected before use after each meal.

5. Takeaway food should be stored in an airtight container to prevent contamination during the delivery process. Clean and disinfect the insulated boxes, logistics carriages and logistics turnover equipment used for food delivery every day. Food delivery personnel should adopt a non-contact method when picking up and delivering food.

6. Strengthen the management of food waste, cover and classify food waste and clean it up in a timely manner to avoid re-contamination.

6. Safety Production Management

1. Catering units must conduct a comprehensive inspection of electrical circuits, gas and other equipment and facilities before resuming operations, and conduct a trial operation of the electrical equipment that has resumed operation. , the gas leakage alarm device is installed in place and used normally to ensure the operational safety of the equipment and facilities.

2. It is necessary to carry out a safety knowledge education and training before business to improve employees’ safety awareness and safety prevention skills. It is necessary to implement safety production responsibilities in every link, every position and every employee to ensure safety. Responsibilities are fulfilled.

3. It is necessary to strengthen the safety production management during the business period, implement the main responsibility of safety production, and ensure that safety responsibilities, safety training, safety investment, safety management and emergency rescue are in place.

4. Catering units must implement various safety production responsibility requirements before resuming business. Those that do not meet the conditions for safe production shall not resume business.

7. Implementation of epidemic prevention and control responsibilities

1. Catering business units must fully implement the main responsibilities of the enterprise. The unit legal person is the first person responsible for epidemic prevention and control, and the store manager is the person responsible for epidemic prevention and control. The person directly responsible for prevention and control work.

2. During the epidemic prevention and control period, local responsibilities must be implemented. Municipal and district governments must orderly promote the gradual resumption of business of catering units that meet the requirements for epidemic prevention and control, implement prevention and control guidance before catering units resume operations, and do Before resuming business, "the responsibility mechanism is in place, the prevention and control plan is in place, employee information is in place, the linkage prevention and control mechanism is in place, the prevention and control materials are in place, and the safety production guarantee is in place"; at the same time, we will do a good job in supervision after the resumption of business, so as to " Strengthen consumer safety control, strengthen health declaration and morning inspection, strengthen scientific wearing of protective equipment, strengthen site disinfection, strengthen health education, strengthen ventilation, strengthen cross-infection risk prevention and control, and strengthen food safety."