All kinds of catering establishments should resume dine-in services in an orderly manner on the basis of fully implementing the main responsibility of epidemic prevention and control and strictly doing the following epidemic prevention and control measures.

Before opening, the business premises should be fully and thoroughly cleaned and disinfected, and after opening, the business premises should be disinfected and disinfected once a day. At the same time set up a separate room as a temporary isolation place backup.

All employees are required to provide proof of full vaccination and proof of negative nucleic acid test for 3 consecutive days before returning to work, and after returning to work, a nucleic acid test every 48 hours, and good health monitoring.

After opening, customers should implement strict code scanning, temperature measurement and other preventive and control measures. No one with a health code other than green and a trip card with an "*" sign shall be allowed to enter.

To strictly control the number of dining staff, the implementation of "spaced seating", "scattered dining" and other control measures, the number of customers shall not exceed 50% of the maximum carrying capacity.

No large banquets and other gatherings are allowed.

Warm tips

The general public should do a good job of personal protection, correctly wear masks, wash hands, ventilation, do not gather. Vaccination of the new coronavirus vaccine is the most economical and effective means of blocking the epidemic, please do not vaccinate as well as meet the conditions of strengthening immunization vaccination of the general public as soon as possible new coronavirus vaccine, the strict implementation of the epidemic normalization of preventive and control measures, *** with the construction of the epidemic prevention and control of a solid line of defense.