April 17 from zero hour.

Circular on the orderly resumption of food service units in the region's dining hall food:

In order to co-ordinate the prevention and control of the epidemic and economic and social development, after research, it was decided that the Wenchang Lake District food service units orderly resumption of the dining hall food, the relevant precautions are now notified as follows:

An orderly resumption of dining hall food service

1. On the premise of preventing and controlling the disease, the food service units in the whole region should resume the food service in an orderly manner from zero hour on April 17th.

2. Strictly control the gathering, strict reporting

2. Strictly control the gathering of catering activities. Non-essential not to organize, do not participate in the gathering of activities, gatherings and gatherings are strictly controlled within 10 people. In accordance with the principle of "non-essential not to organize", strictly control large banquets and other gatherings of catering activities, and advocate the slow red affairs, white affairs simple.

3. Strict implementation of the reporting system. In accordance with the principle of "who organizes, who is responsible for", held more than 5 tables of aggregated catering activities, the organizer must be 1 day in advance to the village committee of the location of the report, hosting more than 5 tables of aggregated catering activities of the catering unit must be 1 day in advance to the District Market Supervision Bureau for the report.

Three, the strict implementation of normalized epidemic prevention and control measures

4. normalized implementation of measures. Various types of food service units to strictly implement environmental hygiene, food purchasing and processing, customer service, emergency response and other epidemic prevention and control measures, at the entrance to arrange for a person in charge of temperature measurement, scanning the "place code", test health information, to remind consumers to wear masks in addition to the entire meal time, do a good job of personal protection.

5. Avoid the gathering of people in the premises. Through the waiting area, pick up area, checkout area and other people easy to gather area delineated "one meter line", dining seats to maintain a distance of more than 1 meter, as well as customer appointments, dining time limit and other measures to reasonably arrange customers in the store time, strict control of the density of people in the dining place, the number of people shall not be more than the number of seats 50%, to avoid the gathering of people. Encouragement to take the initiative to take the "meal on the" "meal spoon" "meal take" and other ways to provide meal service, and take the initiative to provide packaging services.

Four, strengthen the health management of practitioners

6. Strictly implement the key places and key populations nucleic acid testing requirements. To further strengthen the main responsibility, the new resumption of catering units should be in strict accordance with the district service enterprises orderly resumption of business work program, by the town government or the competent authority of the industry after acceptance of the orderly resumption of work; the new return to work employees, must be held within 48 hours of the proof of a negative nucleic acid test can be on the job; contact with the import of cold-chained food employees, the operation period every 7 days for two nucleic acid test; other employees at least once a week to carry out a nucleic acid test The employees who have contact with imported cold chain food should be tested for nucleic acid twice every 7 days during the operation period; other employees should carry out nucleic acid test at least once a week.

7. Employees strictly protect themselves. Strictly implement the morning and afternoon inspection system, measuring body temperature, wearing masks and gloves throughout the period of duty, good personal protection.

Fifth, to carry out health cleanup, standardize processing and production

8. Clean up environmental health and expired food. Food service units in the resumption of canteen food before the processing and operation of the premises to carry out a major cleaning and decontamination, remove health corners, continue to do a good job and maintain good hygiene and tidiness; to inventory food and raw materials for a thorough inventory of expired or spoiled and other ingredients to take harmless treatment, destruction and other measures; to facilities and equipment, kitchen utensils, food and beverage utensils, such as a comprehensive cleaning and disinfection. During the operation, in accordance with the requirements of epidemic prevention, do a good job of ventilation and disinfection of processing places and business premises.

9. Strictly regulate the processing operation process. Food service units should be in strict accordance with the "Code of Practice for Food Safety in Catering Services" to do a good job of food cleaning, roughing, processing and cooking, meal preparation, sampling, etc., and strictly prohibit cross contamination of raw and cooked, food processing should be cooked and boiled through, processing and making the center of the food temperature should be more than 70 ℃. Strictly implement the cleaning and sanitizing of food and beverage utensils and cleaning system, make a good record of disinfection.

Six, strict food purchase, storage and use of each link

10. Strictly food purchase and storage. Food service units to strictly implement the system of food inspection and receipt and purchase inspection, the establishment of a sound food ingredients purchase account, is strictly prohibited the use of corruption, spoilage, expiration date and does not meet food safety standards of food.

11. Strictly implement the requirements related to the operation and use of cold chain food. Encourage the use of domestic cold chain food, due to the processing and operation needs of the procurement, storage, use of imported cold chain food is necessary, must be reported 24 hours in advance, and check, retain the "cold chain three certificates" and "Shandong cold chain" electronic sales vouchers, and timely entry into the "Shandong cold chain" electronic sales vouchers. "Shandong cold chain" system.

Seven, the strict implementation of supervision and management responsibilities

12. The towns should strictly implement the local responsibility, comprehensive and accurate grasp of the situation of food service units under the jurisdiction, and supervise the implementation of small catering units in accordance with the requirements of epidemic prevention and control measures. Industry authorities should strictly fulfill their supervisory responsibilities, strengthen the supervision and inspection of large food service units to ensure that the catering industry to resume dine-in in a steady and orderly manner.

13. The resumption of canteen after the requirements of the main responsibility for the implementation of epidemic prevention and control and food safety units will be strictly in accordance with the relevant laws and regulations and epidemic prevention and control of the relevant provisions of the public exposure, suspension and rectification, administrative penalties, and other measures to be dealt with severely. The circumstances are serious constitute a crime, will be transferred to the judicial organs according to law, to pursue criminal responsibility.

District Work Committee to coordinate epidemic prevention and control and economic operation work

Leadership Group Office

April 15, 2022