In order to implement the overall requirements of "both hands must be hard, both battles must be won", Ningbo City, "new crown pneumonia" epidemic prevention and control work leading group issued a "notice on the adjustment of the negative list of the resumption of work". The relevant matters are as follows:

I. The negative list continues to be implemented in theaters, chess and card rooms, Internet cafes, KTVs and other places.

Two, attractions, Nongjiale and other tourism and leisure enterprises, professional markets, catering enterprises, bookstores, beauty salons, foot baths, and other service businesses, business households in the resumption of work before the resumption of business, you can report online, such as really fill out the online "practitioners of health information registration form", and the resumption of work to implement the various anti-epidemic measures to make a commitment (you can go to the townships and villages belonging to the local community (streets), the Chinese Ningbo Eco Park, Economic Development Zone, Plastic City). Eco-park, economic development zones, plastic city management committee for reporting), you can resume work.

Three, enterprises, operators must strictly implement the epidemic prevention and control of the main responsibility to implement the protective measures.

1, all personnel to implement the "code + temperature measurement" to enter, according to the "Yongxing code" management approach.

2, do a good job of daily disinfection and disinfection, direct contact with the guests of the public service supplies to do "a guest a change a disinfection", public **** supplies and utensils should be disinfected at any time when contaminated.

3, strengthen the ventilation of the premises, as far as possible to choose natural ventilation, mechanical ventilation. Air conditioning system according to the State Council to deal with the new coronavirus pneumonia epidemic joint prevention and control mechanism integrated group "new coronavirus pneumonia epidemic during the office and public **** place air conditioning ventilation system operation and management guidelines" the provisions of the use.

4, found with fever, dry cough and other symptoms of guests should be promptly discouraged, not received, and the first time to report the local government.

4, the local government, the competent departments at all levels to effectively fulfill the responsibility of local management and industry supervision, and strengthen the guidance beforehand and supervision during and after the incident.

Meanwhile, the Municipal Bureau of Commerce has also issued implementation rules regarding the orderly resumption of work in the catering industry.

Yuyao catering industry resumption of work conditions, processes and health protection

Notice on the promotion of orderly resumption of work and health protection guidance for catering service units

In order to guide a good job of orderly resumption of work for the city's catering service units, and gradually open up dine-in to the community, according to the Ningbo Municipal Bureau of Commerce, the Ningbo Municipal Commission of Health and Health, and the Ningbo Municipal Bureau of Market Supervision and the other three departments of the Ningbo City, the new crown pneumonia epidemic prevention and control during the food service industry health protection guidelines notice" spirit, combined with the city's actual, the relevant matters are now notified as follows:

A resumption of work conditions

1, low risk. In accordance with the five-color map of the risk of epidemic in Ningbo townships (streets), lower risk, low-risk areas of food service units, can be resumed in an orderly manner and gradually open to the community.

2, full license. Food service units must have legal business qualifications, obtain a valid food business license license, service personnel must also obtain the appropriate license to serve and for the green health code.

3, material enough. Food service units in accordance with the requirements of the specified number of corresponding masks, disinfectants, thermometers and other protective materials to protect the daily work of employees protection needs.

Second, the resumption of work process

Press "City Joint Prevention and Control Leading Group Office on further accelerating the resumption of work and adjust the enterprise resumption of work process notice" (Yu Lianfeng Office [2020] No. 71) the spirit of the notice is implemented.

Three, site management

1, temperature measurement. Daily morning and evening staff temperature measurement. The admission of customers and takeout food pickup personnel must be measured temperature, and make a good record for the archives. Employees with fever or respiratory symptoms are not allowed to work.

2, control the flow of customers. Into the place of personnel to check the code verification, green code and body temperature normal personnel can enter.

3, wear a mask. All staff must wear masks throughout. Customers are not allowed to enter the store without a mask, non-meal period should wear a mask throughout.

4, spacing. Standardized dining, long tables with rows of customers sitting across from each other, across the staggered sitting; round table customers sitting across from each other, face-to-face distance are not less than 1.5 meters.

5, ventilation. Business premises to ensure indoor air circulation, well-ventilated lobby and windows can be opened to ventilate the box can be used.

6, often disinfection. The first resumption of operations of the food service units on the premises, equipment and facilities, food and beverage appliances for a comprehensive and thorough cleaning and disinfection. After the opening of the place at least 1 daily disinfection; elevators, desktops, food and beverage appliances to strengthen the disinfection; washroom handrails, handles, buttons, faucets and other key parts of the disinfection to be carried out every 2 hours, do a good job of the relevant disinfection records and disinfection of the daily publicity.

7, traceability. The development of dining staff traceability system, each table at least one registered dining staff's name and contact information.

8. Use of chopsticks. Encourage the implementation of separate meals, place meals, provide the use of public spoons, public chopsticks.