Notice on Regulating the Resumption of Work in Cafeterias

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The following is my collection of notices on regulating the resumption of work in the cafeteria, I hope it will help you!

The catering business units, enterprises and institutions canteens:

Currently is the prevention and control of new coronavirus epidemic critical period, the town is about to enter the resumption of production and return to work in the peak period, in order to put an end to the risk of spreading the epidemic, to ensure the safety of food and drink, will do a good job of catering services epidemic prevention and control of the work of the notification is as follows.

First, strengthen the staff health monitoring

Second, standardize food processing and production

Good procurement of food ingredients from the formal channels of purchase, procurement of food and food ingredients in accordance with the provisions of the certificate and check; strictly prohibit the operation and storage of wild animals or wild animal products, shall not be purchased, raised and slaughtered live animals and poultry; cooking food to achieve cooked Cooking food to cook through; the implementation of food sampling system, each meal for each type of food sampling amount of not less than 125g, sampling time of not less than 48 hours. According to the requirements of the treatment of kitchen waste, the implementation of kitchen waste disposal and destination registration work, to achieve the number of kitchen waste, destination can be found.

Third, strengthen the personal protection and disinfection

enterprises and institutions should be prepared to adequate protective masks, disposable gloves, cleaning and disinfectant and other protective supplies, in the dining place, bathroom entrance equipped with hand-washing and disinfection facilities and cleaning and disinfection guidelines. Hand washing and disinfection should be done before and after food processing and production and meals. Practitioners on duty should wear masks and regular replacement, contact with direct access to food staff should also wear disposable gloves, and try to maintain a safe distance between people to prevent cross-infection.

Fourth, strengthen the place of cleaning and disinfection

Strict implementation of the operating premises and food utensils disinfection cleaning system, to prevent the entry of disease by mouth. Dining places and processing places should pay attention to ventilation, daily dining places, tables and chairs, operating places, restrooms, wash basins, facilities and equipment for a comprehensive and effective cleaning, disinfection and keep clean and dry. Dining tables and chairs are sterilized after use, and tableware must be sterilized at high temperatures. Enhance the cleaning and disinfection of air supply and return vents of air-conditioning facilities. Provide network ordering food delivery service business units should be sent out of the food insulation box, logistics carriages and logistics turnover utensils for daily cleaning and disinfection.

Disinfection methods: (1) object surfaces: frequent contact with the surface of the object can be used chlorine disinfectant (chlorine concentration of 250mg / L ~ 500mg / L) wipe, the role of 30min, and then wiped with water; (2) the ground: the use of chlorine disinfectant (chlorine concentration of 250mg / L ~ 500mg / L) mopping wet mopping, the role of 30min, and then washed with water. Then wash with water.

V. Prevent the risk of centralized dining

Reduce the risk of cross-contamination arising from centralized staff dining. Cafeteria meals, advocating time-sharing meals, meals more than 1 meter apart, delivery of meals to the departments and other ways to encourage their own tableware packing, to avoid crowded. Suspension of potluck dinners, training and other group congregation activities, especially food service units, try to avoid consumers dine-in, suggesting the use of self-take home, take-away form of dining, to stop taking over large-scale potluck dinners, to minimize the number of dining staff, to prevent cross-infection. Encourage the production of convenient and easy to take the package, easy to take that is to go, reduce the personnel waiting for food queuing time.

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