Enterprise cafeteria back to work epidemic prevention and control work program

First, the establishment of the canteen epidemic prevention and control of special working group

Group leader: Members:

Canteen in accordance with the overall requirements of the new crown pneumonia prevention and control, refine the program, sub implementation, modular management, block combination, graded grids, the responsibility of a person.

Second, control links and main measures

1. Strengthen the management of raw material procurement. Strictly implement the purchase of goods inspection and demand for certificates and invoices system, and do a good job of record-keeping, to ensure that the source of food and raw materials can be traced back to the legitimate way. Procurement of wild animals and other food ingredients of unknown origin is strictly prohibited. Procurement, processing and production are strictly prohibited not in accordance with the provisions of the inspection and quarantine or do not meet food safety standards of livestock and poultry.

2. Strengthen the logistics staff hygiene and health management and epidemic prevention knowledge training. Mapping of all practitioners, and in accordance with the relevant requirements of epidemic prevention and control management, strictly prohibit fever, dry cough, fatigue, diarrhea and other symptoms of practitioners on duty; strict implementation of the practitioners of the pre-service health check and daily morning inspection system, adhere to the monitoring and recording of the temperature of the staff on duty, there are suspected symptoms of the staff, to immediately leave the post for medical treatment. Practitioners should wear hats, masks and gloves in accordance with the requirements to enter the operating area to hand and other cleaning and disinfection, to strictly implement the requirements of practitioners in and out of the operating area of the replacement of overalls. Before resumption of work on all personnel for epidemic prevention training, after training on the job.

3. Strengthen the management of tableware disinfection. Before the official meal supply, all facilities and equipment in the back kitchen and restaurant (new) to be thoroughly cleaned and disinfected, before each meal in accordance with the "Food Service Food Safety Code of Practice" (hereinafter referred to as the "Code of Practice") in the requirements of the food service establishments, facilities, equipment, tools, cleaning methods and cleaning and disinfecting methods of utensils, cleaning and disinfecting the premises and utensils. Strengthen the detergent, disinfectant standardized management to prevent misuse.

4. Standardize the behavior of processing operations. Strictly implement the requirements of the "Food Safety Code of Practice for Catering Services", do a good job of separate storage and processing of raw and cooked food, food cooked and boiled through to ensure that the temperature and time of cooking food to ensure food safety; minimize the processing of cold food, raw food food processing and production, and do a good job in accordance with the provisions of the finished product of the food for each meal to retain samples.

5. Change the way of feeding, strengthen the management of the feeding process. According to the epidemic prevention and control situation, multi-pronged measures to take? Batches of meals? The first step is to make sure that you have a good understanding of the situation and the way in which it is handled. staggered meals? The following are some of the measures that can be taken to prevent and control the epidemic Extended hours and? Segregated dining? and? Removal from the dining area? Dining in a separate area? Single person, single table, one-way dining? (e.g., single-table, one-way, etc.). On-site inspections and reminders. 6. Enhance the cleanliness and hygiene of the cafeteria's processing operations and dining places, maintain air circulation, regularly disinfect equipment and facilities, place floors, etc., and do a good job of recycling and disposal of kitchen waste. Kitchen waste should be categorized management, according to the provisions of the disposal, with a special lid with a garbage can, to achieve daily clean.

Third, the specific requirements and implementation of the process

1. cafeteria personnel control

(1) the resumption of work before the personnel security measures

① since February 7 to the cafeteria of all food and beverage employees, especially in the field of municipal employees, the establishment of all one person. A case registration form, fill out the "logistics catering personnel epidemic prevention mapping statistics" (see Annex 1), to understand the situation of family members and contact with personnel epidemic screening. Grid management delineated small units, each canteen daily statistics, a daily report, each catering canteen manager is responsible for reporting to. Found that there is a suspected or epidemic contact history personnel shall not enter the school to work.

② all cafeteria catering employees health and out of the situation mapping, fill out the "logistics cafeteria catering staff epidemic prevention and control work account" (see Annex 2), the establishment of personal health records. Before resumption of work from all the archived personnel screened: to determine no history of Hubei travel, no history of contact with Hubei personnel, no suspected symptoms of personnel signed the "Logistics Catering Personnel New Crown Pneumonia Control Period Employee Commitment" (see Annex 3) before being allowed to return to school on duty.

③ on the cafeteria cleaning employees with reference to the cafeteria practitioners standard screening. Carry out cleaning services for the cafeteria, dining area, washing and sanitation area, dining utensils disinfection area, etc..

(2) Resumption of personnel security measures

All personnel in accordance with the requirements of grid management to implement grid management.

① Strictly do the daily food safety management in accordance with the Food Safety Law and the Food Safety Management Regulations. The implementation of the position of the staff to work, to ensure the normal operation of the cafeteria.

② all employees issued a cafeteria access pass, strict registration management, one person, one card, no license is strictly prohibited to enter the cafeteria.

③ of the raw material distribution staff issued temporary passes, temperature measurement before entering the school. The distribution is completed in time to leave the school. After entering the campus requires the entire wearing of masks, gloves, hats, to avoid direct hand contact with meat and poultry raw materials, remove the gloves and wash their hands in a timely manner. Cooperate with the implementation of the food supply program.

④ Epidemic prevention and control period, through a variety of forms, to help do a good job of catering employees epidemic prevention and control of publicity and education, to help raise their awareness of prevention, to understand the knowledge of prevention, to guide all practitioners to do a good job of scientific protection, every day, morning and afternoon temperature measurement registration report.

⑤ All cafeteria workers in the public **** area, processing area, the sale of meals in the area throughout the protective mask. Requirements for uniforms neat, tidy, daily uniform change, change of uniforms to centralized washing and high-temperature disinfection. It is mandatory for all cafeteria workers to wear disposable hats, medical masks and gloves. Masks are replaced every half a day, remove gloves and wash hands in a timely manner, hand washing should be strictly in accordance with the seven-step washing method operation.

⑥ all catering companies require all employees shall not bring personal items into the back of the kitchen, cell phones into the back of the kitchen should be sterilized. Firmly do: hygiene, wash hands, wear masks, do not go out, do not party, do not crosstalk, do not crosstalk, do not pile up, do not shake hands, unwashed hands shall not touch the eyes, nose, mouth, wear masks before and after removing masks should wash their hands, and keep a distance of more than 1.5 meters apart from others to protect themselves.

2. Preparation for the operation of the cafeteria

(1) the resumption of work before the overhaul and installation of equipment and materials to prepare

① resumption of work before the cafeteria areas as well as dining tables and chairs, food sales platforms, etc., all-round disinfection, the focus of the area of the ventilation equipment overhaul, water, electricity and gas safety checks, found hidden dangers in a timely manner to exclude.

② cafeteria according to the return of staff statistics reserve sufficient masks, gloves, personnel with disinfectant alcohol, thermometer, environmental disinfectant, hand sanitizer, garbage bags and other related

(2) resumption of work after the daily disinfection of environmental safety requirements

① adhere to the daily sanitation and hygiene and the use of diluted 100 times the 84 disinfectant, ultraviolet disinfection lamps, etc., on the dining hall tables, chairs, floors and other facilities and equipment for spraying or wiping disinfection work, adhere to the daily indoor ventilation.

② the catering company to do a good job cleaning up kitchen waste and garbage classification, to do day-to-day cleanup. Daily must be cleaned and thoroughly disinfected garbage storage place.

3. Food safety management

(1) food raw materials, suppliers and transportation requirements Material procurement link control. Purchasing and supply staff is responsible for food raw material suppliers related personnel health inquiries, supervision, testing, accounting, to ensure that the business personnel in contact with my unit personnel health status is not abnormal. Ensure the safe supply of food raw materials and catering materials and increase the inventory to ensure the normal operation of the cafeteria.

① Strengthen the supervision of procurement of food channels, focusing on the supervision of the supply of food ingredients directly to the canteen, to ensure that the source of food is clear and traceable.

② Requirements of the supplier, food ingredients delivery fixed car, fixed person, fixed route. Delivery person to establish a one-person registration account, distribution tools in a timely manner decontamination.

③ Food procurement, distribution and handover. Requirements for suppliers and the unit procurement, distribution and canteen receivers in the procurement, transportation, acceptance of the work are required to wear masks, to maintain a safe distance of more than 1 meter from each other; procurement of meat and poultry fresh ingredients should wear disposable rubber gloves, to avoid direct contact with the hand of such ingredients, checking the ingredients and other items before and after to wash their hands. ④ Food distribution vehicles should be kept clean and hygienic, dedicated vehicles, net food, semi-finished products and other special ingredients need to be dedicated refrigerated vehicle distribution, each time before the transport of food should be cleaned and disinfected.

(2) Food Safety Processing Requirements

①Staff should be changed in a timely manner after the arrival of uniforms, hand washing and disinfection in accordance with the seven-step method of hand washing, standardize the wearing of masks, gloves, hats, and other protective measures before the start of food processing.

② chef should wear disposable gloves for operation, to avoid direct hand contact with meat and poultry raw materials.

③ adhere to the refrigerator freezer meat and vegetarian, raw and cooked separately stored to avoid cross contamination.

4. Dining management requirements

(1) After the resumption of work, the restaurant is open for business from 6:00 a.m. to 9:00 p.m. throughout the day, and is open for business for 15 hours a day.

(2) restaurant implementation of a door into, a door out of the queue to enter, the interval of 1.5 meters, after playing the meal in accordance with the landmarks, the gate display posted obvious access and marching signs orderly triage.

(3) by the organization to set up a volunteer service team, wearing a logo, with the restaurant staff at the entrance and exit and the hall check duty, requiring dining staff to wear masks, 1.5 meters apart to enter the dining. And to enter the restaurant dining staff to implement flow control, order maintenance.

5. Fire safety

(1) Fire inspection measures before resumption of work Carry out special fire inspection before resumption of work, investigate fire hazards, timely rectification, so as not to leave any danger, not to leave dead corners, and not to leave any hidden trouble.

(2) fire inspection measures after the resumption of work

① All staff should work in accordance with the "Cafeteria Fire Safety Management System", the cafeteria staff should be standardized to fill out the "Restaurant Fire Safety Inspection Record".

② The use of alcohol disinfection is strictly prohibited in the entire area of the cafeteria to avoid the dispersion of alcohol, flammable and explosive and flash phenomenon. (Ethanol flash point of about 13 ℃, 75% of the flash point of ethanol disinfection solution is about 23?C, belongs to the Class A fire hazardous liquid, very easy to ignite and cause fire.)

6. Prevention and control of early warning mechanism

(1) Do a good job of temperature screening and morning inspection of the cafeteria workers after returning to school. Each catering company shall strictly test the body temperature of the practitioners every day and record it, once the body temperature is found to be over 37.3 ℃, the practitioners will be immediately isolated from the school, and the cafeteria will be reported according to the process and take corresponding measures.

(2) Each department found that employees have fever, cough and other symptoms should immediately require employees to leave the post to seek medical treatment, and the employee's work area and the use of equipment and utensils to focus on disinfection, and at the same time, the deployment of other healthy staff on duty to ensure that the normal meal supply. Strictly implement the "daily report". Daily report The daily report is strictly enforced. Zero report The company's website has been updated with the latest information on the company's website.

(D) dining program

1. Dining time:

Breakfast 6:30-9:00

Lunch 11:30-14:00

Dinner 17:30-21:00 2. strong> 2. Dining mode:

Strictly control the flow of people and spacing distance, take directional purchase of food, one-way dining, no seat to take away and other measures, set up a warning isolation zone in front of the door, provide for a good line of entry, spacing, etc., grid management, specialists to guide to ensure that the orderly entry into the restaurant. Planning a single line in the restaurant, painted spacing, landmarks, in accordance with the requirements of the orderly entry into the dining window to eat meals.

(1) staggered dining: during the dining period, each table is limited to two people, according to the desktop logo seating, all according to a single direction of dining, strengthening management, unified arrangements to ensure order.

(2) extended dining: in the morning, noon and night outside the specified dining time, the cafeteria from 6:30 am to 9:00 pm to arrange multiple rounds of dining, you can eat at any time. (3) Take away dining: all windows to produce high, medium and low three grades of simple meals, in the case of insufficient seating, the dining staff to implement the packing and take away dining.

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