College and University Food Service Operational Guidelines for Preventing Problems and Controlling the Epidemic of New Coronary Pneumonia
Group Delivery
The university cafeteria provides the service of processing, maturing, distributing, and selling of large meals. Meals are kept warm within 1 hour via hot chain (no less than 60 degrees in the meal center). The campus uses an online ordering online payment platform and a campus takeaway distribution platform. The three-party distribution platforms (shopping takeout platforms, etc.) organize delivery to designated locations, such as dormitories and office buildings, and meals are received and distributed in an orderly manner by the diner.
Employee Orientation and Management
I. Strictly comply with the "Food Service Food Safety Operating Procedures" and the National Board of Health's "New Coronaviral Pneumonia Prevention and Control Program", "New Coronaviral Pneumonia Public **** Protection Guidelines" and other requirements for the prevention and control of new coronaviral pneumonitis, and to improve the prevention and control system and consolidate the responsibility for prevention and control. Strictly manage employees to prevent them from getting sick.
ii. Before employees return to work and school, online training, assessment and documentation should be conducted to ensure that employees have knowledge of prevention and control.
iii. Daily morning checks and pre-inauguration temperature monitoring to observe or ask employees if workers have fever, dry cough, diarrhea, shortness of breath, runny nose, phlegm, vomiting, rash, etc.?
Fourth, employees should have basic protection before going to work. Personnel preparing meals, portioning, selling and maintaining on-site orders must wear masks, disposable gloves and hair hats to minimize direct contact between employees and diners.
? Meal Flow Management
Order Management
An online intelligent management system is encouraged. The system should have multiple functions such as booking, payment statistics summary processing, task assignment, allocation management, self-collection, acceptance of confirmation acknowledgement, etc. in order to quickly calculate the number of people who have booked meals in each cafeteria for accurate delivery of meals and to improve management efficiency.
? Meal Delivery
(a), introduce a distribution platform (including the school's student entrepreneurial team) that does not allow the use of school personnel for the distribution of meals without permission, or the delivery of meals provided by off-campus units. (ii), clean the transportation tools, incubators and logistic equipment before delivery and disinfect them with chlorine disinfectant of 250mg / L or more and record the disinfection records. (iii) There should be a delivery label on the outside of the food holding crate indicating the type of food, time of completion, quantity, name of the person ordering, delivery person and the temperature and health status of the meal.Delivery Process
Driver: the person in charge of picking up the meals from the business and delivering them to each student's dormitory.
Upstairs Delivery Person: responsible for delivering passengers' meals to downstairs locations (except pick-up orders), delivering them promptly to each dormitory, and returning to the responsible upstairs location immediately after delivery.
With the delivery station model: meal station - centralized delivery - upstaging station (set up a centralized pickup station with a dedicated process-based delivery line to the dormitory building, and a sleeper crew on each campus to deliver to the user's bedroom).
Waste Disposal
i. Sorting and recycling of food waste, discarded lunch boxes and discarded masks at designated locations.
ii. If possible, add special waste collection containers to collect discarded masks and disposable gloves. Collection containers should be equipped with plastic bags to avoid direct contact with the container when placing discarded masks.
iii. Spray disinfectant masks with an effective chlorine concentration of 500-1000 mg / L or sprinkle trash until completely wet, then tie the mouth of the plastic bag tightly and use as ? other garbage? Dispose of it.