after research, it is decided to resume catering business activities in an orderly manner in the whole region from 1: 11 on February 6, 2122. In order to do a good job and ensure the orderly recovery of catering business, the work plan is now formulated as follows:

1. Orderly recovery of catering business units in the whole region.

second, the time for orderly resumption of catering business will start from 1: 11 on February 6, 2122.

Third, the epidemic prevention and control requirements for orderly resumption of catering operations

Strict inspection should be carried out. Investigate employees, who are key personnel in high-risk areas, home management and have symptoms such as fever, and may not return to their posts; Those who do not hold the negative certificate of nucleic acid detection for more than 3 times within 5 days shall not return to their posts. All streets should coordinate, safely and orderly arrange for the employees of the units that have resumed catering operations to conduct nucleic acid testing at the "willing to check" point before returning to their posts. During the business period, employees should be fully inspected and must strictly follow the nucleic acid detection requirements of key personnel of provincial and urban headquarters.

disinfection in strict places. Before the catering unit resumes its catering business, it must thoroughly disinfect and ventilate the kitchen, dining place, elevator room, bathroom, etc., and thoroughly disinfect and check the business place, equipment and facilities, catering utensils, etc. During the business period, it is necessary to increase the frequency of disinfection and ventilation of the business premises, equipment and facilities, personnel passages, bathrooms, storage rooms, etc., to ensure that the business premises are clean and hygienic, with good indoor air circulation and ventilation, and make a record of disinfection.

strict personnel management. Catering units should strictly implement the location code inspection and temperature measurement of employees, suppliers, takeaways and customers entering and leaving the catering place. Anyone with abnormal red or yellow health codes or symptoms such as fever, cough and respiratory infection are not allowed to enter the dining place.

strict dining management. Strictly control the number of diners. The number of diners in the dining hall shall be restricted according to 71% of the reception capacity. The distance between tables in the hall shall be more than 1 meters or every other table.

The number of diners at a single table shall be strictly controlled within 11

. Each private room shall be limited to 1 tables, and the buffet shall be served with masks. It is recommended that the meal time should not exceed two hours.

strict emergency management. Catering units should scientifically formulate epidemic prevention and control work plans and emergency response plans, and strengthen training exercises. Those who find that the health code is red and yellow are not allowed to enter the store, and immediately report to the local community neighborhood Committee or village Committee, actively cooperate with relevant departments to do all kinds of epidemic prevention and control requirements, and do a good job of control and disinfection under the guidance of professionals.

strict subject responsibility. Catering units should strictly implement the epidemic prevention and control requirements such as site code scanning inspection and site disinfection, take the initiative to accept the inspection, and voluntarily accept the punishment and assume all responsibilities if they fail to perform the main responsibility of epidemic prevention and control.

strictly implement the territorial responsibility. All streets should strictly implement the territorial responsibility, and public security, market supervision, health and other departments should strengthen their work guidance. District authorities and streets should intensify inspections, do their best to restore the food in the hall in an orderly manner, and maintain the normal order of epidemic prevention and control.

strict supervision and inspection. Business and cultural tourism departments should strictly do a good job in supervision and inspection, and relevant issues should be handed over to relevant departments in a timely manner. The market supervision department stepped up law enforcement inspection and implemented measures to shut down and rectify catering units that violated the relevant provisions on epidemic prevention and control. If there are violations of laws and regulations, the public security department will severely investigate and punish them according to law. Incorporate units and individuals with dishonesty into credit management.