In order to coordinate the prevention and control of epidemic situation and economic and social development, and promote the orderly resumption of work and production of catering service units in Zhangdian District, according to the Notice on the Orderly Resumption of Work of Catering Service Units in the City issued by the Municipal Epidemic Command on March 3, 2022 1 day, all types of catering units in the whole district will resume work and resume meals in an orderly manner from April1day.
In order to promote the safe and orderly resumption of dining by catering enterprises in the whole region, ensure food safety and implement the main responsibility of epidemic prevention and control, all types of catering units in Zhangdian District are required to implement the normalized epidemic prevention and control measures in strict accordance with the requirements of the Clear Document on Orderly Resumption of Dining by Catering Enterprises, and the orderly resumption of dining by catering enterprises. Zhangdian District Market Supervision Administration will intensify law enforcement inspection. Units that fail to implement the main responsibility of epidemic prevention and control and food safety as required after resuming eating in restaurants shall take measures such as public exposure, suspension of business for rectification and administrative punishment in strict accordance with relevant laws and regulations and relevant provisions on epidemic prevention and control, depending on the circumstances and impact. If the circumstances are serious enough to constitute a crime, they will be handed over to judicial organs for criminal responsibility.
According to the requirements of the Notice on Orderly Dining of Catering Service Units in the City issued by the Municipal Epidemic Command on March 3, 20221day, in order to promote the safe and orderly resumption of dining of catering service units in the whole region, ensure food safety and implement the main responsibility of epidemic prevention and control, the relevant requirements are hereby notified as follows:
Catering service units resumed eating paper in an orderly manner.
The first is to implement normalized epidemic prevention and control measures.
All kinds of catering service units should strictly implement various epidemic prevention and control measures, arrange special personnel to take charge of entrance temperature measurement, scan "place code", check health information, and remind consumers to wear masks and do personal protection all the time except during meals. By setting up a "one-meter line" in areas where people are easy to gather, such as the waiting area, the dining area and the checkout area, the distance between dining seats should be kept above 1 meter, and the dining time should be reserved and limited, the time for customers to stay in the restaurant should be reasonably arranged, and the crowd density in the dining place should be strictly controlled, so that the number of diners should not exceed 50% of the number of diners to avoid crowd gathering. Take the initiative to provide meal sharing service by "sharing table", "sharing spoon" and "sharing rice by yourself", and take the initiative to provide packaging service.
Second, strictly control the gathering of catering activities.
Do not organize or participate in dinner activities unless necessary, and dinner is strictly controlled within 10 people. In accordance with the principle of "not holding unless necessary", we will strictly control large-scale banquets and other gathering catering activities, and advocate slow red and simple white. Strictly implement the filing system. According to the principle of "whoever holds the event is responsible", the organizer shall report to the local community neighborhood committee or village committee 1 day in advance, and the catering service provider who undertakes more than 5 tables shall report to the local market supervision office 1 day in advance.
Third, carry out environmental sanitation and food cleaning.
Catering units should carry out "moving" cleaning and disinfection of processing and business premises before resuming the canteen, remove sanitary dead corners and keep it clean and tidy; It is necessary to conduct a thorough inventory of stored food and raw materials, and take measures such as harmless treatment and destruction of expired and deteriorated ingredients; It is necessary to thoroughly clean and disinfect facilities, equipment, kitchen utensils and tableware. During the operation period, according to the epidemic prevention requirements, do a good job in ventilation and disinfection of processing sites and business premises.
Fourth, strengthen employee health management.
Employees in catering units strictly implement the morning and afternoon check-up system, measure their body temperature, wear masks and gloves all the time, and do a good job of personal protection. Catering service units should compact the main responsibility, strictly implement the requirements of nucleic acid detection in key places and key populations, and catering service units should carry out full-time nucleic acid detection at least once a week.
Fifth, strict food storage.
Catering units should strictly implement the voucher and ticket purchase inspection system, establish and improve the purchase ledger of food raw materials, and strictly prohibit the use of foods that are corrupt, spoiled, expired and do not meet food safety standards. Encourage the use of domestic cold chain food. If it is really necessary to purchase, store and use imported cold-chain food due to the needs of processing and operation, it must be declared 24 hours in advance, and the electronic sales vouchers of "Cold Chain Three Certificates" and "Shandong Cold Chain" should be checked and entered into the "Shandong Cold Chain" system in time.
Six, standardize the processing operation process.
Catering units should do a good job in food cleaning, rough processing, cooking, catering and sample retention in strict accordance with the "Food Safety Operation Specification for Catering Services". Cross contamination between raw and cooked foods is strictly prohibited. Food processing should be thoroughly cooked, and the food center temperature should reach above 70℃ during processing. Strictly implement the system of tableware cleaning, disinfection and cleaning, and make disinfection records. Units that fail to implement epidemic prevention and control and the main responsibility of food safety as required after the canteen resumes eating will be strictly dealt with according to relevant laws and regulations and relevant provisions on epidemic prevention and control, and measures such as public exposure, suspension of business for rectification and administrative punishment will be taken depending on the circumstances and impact. If the circumstances are serious enough to constitute a crime, they will be handed over to judicial organs for criminal responsibility.
Zhangdian district market supervision management bureau
April 2022 1 day