prepare for protective materials. Enterprises should prepare protective materials before opening or when resuming business, including but not limited to: medical surgical masks, medical disinfection water/alcohol, ultraviolet air disinfection lamps, special disinfectants for air conditioning systems, hand sanitizers and other protective articles, equipped with infrared thermometers, etc. Business Service Specification

Personnel Requirements 1 All business units require all employees to wear masks correctly on the way to and from work, and try not to take public transport. When taking public transport, be sure to wear masks all the time, and try not to touch the articles on the bus with their hands on the way. 2 Before employees enter the business premises (work area) every day, they should arrange special personnel to check their body temperature. If the body temperature is normal, they can work inside and wash their hands and disinfect. If the staff's body temperature exceeds 37.3℃, they should be asked to go home to observe and rest. Once employees are found to have fever, cold, cough, respiratory infection and other suspected symptoms at work, they should immediately stop working and go to medical institutions in time. 37.3 degrees is a measure, and it is also a hard indicator that restaurants must monitor every customer and employee. 3 You must wear a mask at all times, wash your hands frequently and drink plenty of water, and wash your hands strictly according to the six-step method before work, after operation, before eating and after going to the toilet. Both parties should wear masks when receiving customers. 4 Put the discarded masks into the trash can, disinfect the trash can with alcohol or disinfectant twice a day, and try to use the trash can with a cover.

formulate the employee file management system during the epidemic period, and the file records shall include but not limited to the names, physical conditions and jobs of the daily attendance personnel. Employees should try to avoid close contact with people with symptoms of respiratory diseases and avoid contact with wild animals. For collective dormitories, strengthen management and publicity, and do a good job of protection. The environment of the business premises requires

to keep the internal environment of the dining place clean and tidy. Tableware, drinking utensils and containers for directly-eaten food must be washed and disinfected before use, and cookware and utensils must be washed after use. Increase the frequency of disinfection in places where customers have more contact, such as corridors, elevators, handrails, toilets and toilet seats. Kitchen waste shall be covered, sorted and cleaned in time. In terms of service provision, it is required that

notices and protective knowledge posters should be posted on the display screen of dining places or in obvious positions.

Add packaging service and take-out service, online platform take-out service and take-out window.

qualified enterprises can reduce the placement of tables and chairs to increase the distance between diners.

qualified business units can use the meal sharing system. Internal canteens and other business units should consider centralized supply, time-sharing peak dining and other service delivery methods. Equipment management

air conditioning and fresh air system: the normal operation of ventilation system should be maintained regularly; Air conditioning should increase the cleaning, disinfection and replacement of filters.

elevator: the frequency of disinfection should be increased for elevators. Prompts should be posted in the elevator room to remind people to wear masks in the elevator room and avoid talking. Limit the number of people who take the elevator.

Freezing, refrigerating and fresh-keeping equipment: Food raw materials shall be first in first out and properly stored. Cover with plastic wrap before storage to prevent cross contamination. Purchasing management

Implement the system of obtaining tickets and certificates in all aspects of purchasing, and purchase raw materials from qualified suppliers.

put an end to purchasing, raising and slaughtering live livestock and animals on site. It is forbidden to purchase ingredients from unknown sources to ensure the traceability of meat sources. Customer management

There is a process of measuring the temperature of customers. If the temperature is normal, services can be provided. If consumers are found to have symptoms of respiratory infection such as fever (body temperature over 37.3℃), cold and cough in dining places, they should actively persuade them to leave the scene and remind them to go to the hospital in time.

customers are required to wear masks during the whole process except eating. Formulate the traceability system for dining personnel, form file management, and register the name and contact information (effective) of at least one dining guest. Takeaway service

Takeaway delivery clerk: 1 According to the standard of contactless delivery service, avoid face-to-face contact with customers during delivery. 2. The frequency of containers for food held by take-away distributors should be increased on the basis of the usual cleaning and disinfection requirements. 3. Requirements that the vehicles of the delivery staff should be disinfected.

platform manager: 1 should formulate platform information service, service process and service quality control scheme to encourage the implementation of take-away platform? Contactless delivery? Operating specifications of. 2 Require the distribution control department to establish and improve the quality control system of distribution service, and monitor the situation of take-away delivery personnel, daily order completion, sudden abnormal data monitoring, project implementation monitoring, risk control data monitoring and core indicators completion monitoring.

exert influence on catering business units: 1. Require offline game meals. 2. Formulate the Notice on Preventing novel coronavirus from Reminding Takeaway Merchants. The delivery staff shall inform the catering business unit.