Dining requirements in canteens (restaurants) during epidemic prevention and control
1. Diners are required to have their body temperature monitored at the door, and they are not allowed to eat in canteens (restaurants) if their body temperature is ≥37.3℃ or they have a cold, cough, diarrhea or respiratory tract infection.
2. Diners must wear masks when entering the canteen (those who don't wear masks are not allowed to enter), and stand in line at the red site on the ground of the canteen, keeping a distance of more than 1 meters between the front and rear personnel.
3. Diners must be seated at the green marked dining table according to regulations.
4. Diners can only take off their masks when eating, and try not to talk or talk less.
5. Please leave the canteen (restaurant) as soon as possible after eating, and it is forbidden to stay or gather in the canteen (restaurant).
6. It is forbidden to throw away masks everywhere. Please put the discarded masks into the special collection bucket next to the entrance of the canteen (restaurant).
7. It is recommended that diners bring their own tableware or buy lunch boxes to go back to the dormitory or office for dinner.
8. When there are many diners, please consciously wait in line outside the canteen (dining room) and don't gather indoors.
Precautions in the canteen after the epidemic is opened
1. Health monitoring of employees
Personal protection. Establish the health records of employees and the morning check-up of employees. Those who have the track of high-risk areas within 14 days, have not completed 3 doses of vaccination, and have no negative certificate of nucleic acid monitoring within 48 hours are not allowed to take up their posts.
Wear a medical surgical mask or above and change it in time during work. Wear disposable gloves and change it in time if you come into contact with direct food. During and after the operation, the hand should be disinfected in time. Quick-drying hand disinfectant can be used or 75% ethanol can be directly used for wiping disinfection.
2. Health management
Standardize cleaning, disinfection and ventilation. Disinfect employees' contact facilities, equipment and areas at least three times a day; Public toilets should be equipped with sufficient hand sanitizer (or soap) to ensure the normal work of water supply facilities such as faucets. Wash basin, sanitary ware, trash can, etc. shall be wiped or sprayed with disinfectant with effective chlorine of 511mg/L for at least 31 minutes.
The high-frequency contact surfaces such as elevator buttons, escalator handrails, door handles and faucets can be disinfected by wiping with 75% alcohol or wiping with alcohol-containing disinfectant wipes at least once every 2 hours. Try to use natural ventilation to strengthen indoor air circulation. At least three times a day for at least 31 minutes each time.
strict management of food raw materials. Strictly implement the system of food purchase inspection and claim for certificates and tickets, and implement the principle of "three specialties, three certificates and four noes" when using imported cold chain food. It is strictly forbidden to raise livestock and pets in food processing places, and it is strictly forbidden to process live birds, wild animals and livestock and poultry meat and its products with unknown sources.
strengthen professional commitment and penalties for violations. Catering enterprises should take the initiative to fulfill their commitment to epidemic prevention and control, consciously accept social supervision, and accept penalties for violations. Those who do not strictly implement the requirements for epidemic prevention and control shall be immediately ordered to suspend business for rectification and be punished according to law.
3. Strengthen staff training
Strengthen the management of non-working hours staff. Try to provide employees with centralized housing, and do not live in illegal groups to rent houses. Establish staff dormitory management system, define measures and requirements such as epidemic prevention training, inspection, rewards and punishments, keep the room clean, and regularly sterilize the environment. Equipped with dormitory administrators, the epidemic prevention measures will be implemented on duty and the responsibility will be assigned to people. Encourage employees to "peer-to-peer" commuting, try to reduce unnecessary social activities, and consciously do not meet, visit or get together.
4. Respond to the situation that people are too crowded
Group dinners are prohibited. At the same time, the number of receptionists shall not exceed 51% of the reception capacity, and each private room shall not exceed 11 people. It is temporarily not allowed to organize large-scale dinner activities.
strengthen entrance management. Take measures such as temperature measurement, wearing masks, and strictly checking the negative certificate of nucleic acid test within 48 hours.
do a good job in customer prevention and control measures and control the flow of people. Set up "1-meter line" in cashier's desk, pick-up point, waiting area and other areas to remind employees to keep a safe distance and strictly control the density of people flow. Arrange customers' meal time reasonably to avoid people gathering.