The COVID-19 epidemic has spread around Wuhan, and Wuhan has also become the focus of national attention. At present, the epidemic situation in Wuhan has been well controlled and improved, and the daily traffic in Wuhan is gradually recovering. According to the latest news, the catering industry in Wuhan will gradually resume normal business. Let's pay attention to the details and requirements of the opening.

From April 26th, 2111 to April 26th, 2111, the Municipal Catering Industry Association issued the Detailed Rules for Restaurants in Wuhan, which clearly explained the table spacing, dining mode and disinfection management after the restaurant was opened. Liu, president of the Municipal Catering Association, said in an interview that catering enterprises need to be managed in strict accordance with this rule before they can open in an orderly manner.

Wuhan catering industry resumes eating in the dining room

It is clearly stated in the Detailed Rules that customers must take their temperature before entering the dining area. Customers with fever (temperature 37.3), dry cough and other symptoms are not allowed to enter. Suggest that they go to the nearest fever clinic for medical treatment; Customers need to scan Hubei health code when entering or leaving; Before entering the dining area, the staff should spray and disinfect the soles and hands of customers with alcohol; Customers can enter the dining area without wearing a mask; Customers should wash their hands with running water before eating. The "Detailed Rules" clearly stated that the table spacing should be 1.5-2m, the passenger flow per unit time should be controlled, and ordering should be advocated.

standards and requirements for dining

at the same time, the detailed rules also put forward relevant requirements for dining places. The restaurant needs to add temperature measuring area, disinfection area, running water hand washing area and temporary observation isolation room. For the dining area, customers should be disinfected after eating.

In terms of employee management, the Detailed Rules require all employees to wear masks correctly on their way to and from work.

Disinfection of restaurant area

Epidemic prevention and control concerns everyone, and the detailed rules also restrict customer management. Catering enterprises shall inform customers to obey and cooperate with the measures taken by catering enterprises during the epidemic; Dining customers must have their body temperature measured before entering the dining area, and set up a temperature monitoring post at the entrance. Customers with fever (body temperature 37.3) and dry cough are not allowed to enter; Customers need to scan the Hubei health code when entering or leaving, and the "green code" passes, and the time and place of entry and exit are recorded in the background; The soles and hands of corporate customers can be disinfected with alcohol spray before entering the dining area; Customers can enter the dining area without wearing a mask; Guide customers to wash their hands in a standardized way. Before meals, customers wash their hands with tap water; The table spacing is 1.5-2m, and the seating space at the table is suitable to control the passenger flow per unit time. It is recommended to make an appointment for dinner, and it is not recommended to make a noise.

In terms of dining mode, the dining mode can be divided into three parts: one meal, buffet, nutrition package and dining table with chopsticks and spoons.