Standardized epidemic prevention equipment and procedures are essential. At the moment when the epidemic situation is normalized, food enterprises should first purchase enough epidemic prevention facilities, such as masks, body temperature guns and disinfectant. Second, the restaurant should take measures such as disinfection, employee nucleic acid detection, temperature measurement and health code registration. If the confirmed patient arrives at the store, the store should be closed immediately and all employees should be tested for nucleic acid.
Making decisions in the shortest time, taking safety measures and being responsible for the safety of diners and employees are the basic skills that all catering enterprises should do well.
Precautions for returning to work during the epidemic:
1. Always wearing a mask.
Always wear a mask in public places. Don't feel lucky or troublesome. When passing through public places and taking public transportation, don't take off your mask casually.
2. Keep your distance from others.
No matter where you are, you should keep a certain distance from others, preferably 1 meter or more, especially in public places, and keep a sufficient distance from strangers. This can prevent other people's droplets from splashing on you or floating around you as much as possible, thus minimizing the risk of infection.
3. Go home or go back to the office to change clothes.
The first thing to do when you enter the door is to change the clothes you wear outside at once. If possible, it can be disinfected by the door. In addition, if office space is available, it is recommended to change clothes.