In order to do a good job in the prevention and control of the epidemic situation in canteens of various organs, enterprises and institutions in the whole region, the relevant matters are hereby notified as follows after the study of the prevention and control headquarters of pneumonia in novel coronavirus, luqiao district:

I. Implementing personnel prevention and control measures

Before the opening of the unit canteen, conduct a comprehensive health survey on all employees, and it is strictly forbidden to take up posts with suspected infection and risk.

All employees must have their body temperature tested before each meal and always wear work clothes, protective masks and gloves.

Everyone who enters the restaurant must take a temperature test and wear a mask except during meals.

Unit canteens with more than 20 people dining in the same space for each meal should try to avoid centralized dining, which can be scattered and eaten at the wrong time, and encourage the packing of tableware.

The second is to implement cleaning and disinfection measures in places.

Before the opening of the unit canteen, the dining place, business premises, facilities and equipment shall be thoroughly and effectively cleaned and disinfected.

Strengthen the environmental disinfection during meals, thoroughly disinfect and clean the operating place before or after operation every day, and maintain good ventilation conditions.

Three, the implementation of catering operation specification requirements

The procurement of raw materials and ingredients must be fixed-point distribution and quantitative procurement, with complete tickets and samples to be investigated; It is strictly forbidden to purchase livestock and poultry products that have not been inspected and quarantined, and it is strictly forbidden to purchase wild animals.

The processing and cooking of ingredients must be standardized and raw and cooked separately. The ingredients that need to be cooked must be cooked thoroughly to ensure that the central temperature of the heated food is not lower than 70℃. It is strictly forbidden to serve cold dishes.

The food sample retention system shall be implemented. Samples of raw materials and finished products of each meal shall be kept separately, with the sample retention amount of 125g and the sample retention time of 48 hours, and corresponding records shall be made.

Tableware and public appliances should be fully disinfected and cleaned.

Fourth, implement protective education measures.

To strengthen the training of employees' awareness of prevention and control, we must master the basic knowledge of prevention and control and the food safety operation norms of catering services.

Strengthen popular science publicity and education to form self-prevention knowledge. Actively publicize the knowledge of prevention and control in novel coronavirus, and implement hygiene systems such as personal hygiene, changing clothes and washing hands to avoid cross-infection.

Luqiao district infects novel coronavirus.

Pneumonia epidemic prevention and control headquarters

February 2020 1