I, the implementation of the main responsibility. Catering units to press the main responsibility for the prevention and control of the epidemic, in the prevention and control mechanisms, staff screening, epidemic prevention materials, place management, publicity and education, environmental disinfection, safety production, etc., in strict accordance with the "key places key units key populations of the new Crown pneumonia epidemic normalization of prevention and control of the relevant protection guide" requirements for the implementation of the implementation of detailed preventive and control measures.
Two, the guidelines for safe dining. The catering units should be in the dining place in a conspicuous position written notice of the epidemic prevention and control measures and dining instructions, arrange for special people to measure the temperature, check the health code, found that there is a red code, the yellow code of the personnel to be prohibited from entering and the first time to report to the townships belonging to; refused to fever, coughing, and other people to eat. Promote telephone ordering, network ordering, limited time dining, to prevent the dining place inside and outside the pile gathering.
Three, standardize the dining order. In and out of the catering establishments must be correctly wearing masks, strictly limit the flow of personnel, dining to maintain a distance of 1 meter line when taking food, scientific setup of seating, widening the spacing between tables, minimize the density of personnel. Private room dining personnel per table shall not exceed 10 people, prohibited to undertake red and white celebrations and other large-scale banquets and more than 100 people get together.
Four, do a good job of coordinating security. Catering units to strengthen food processing and business premises disinfection and cleaning to ensure environmental health and safety in the store, employees must do the whole wearing masks on duty, good ventilation and disinfection and other sanitation and cleaning work. It is strictly prohibited on-site slaughter of live poultry, the sale of wild animals or wild animal products.
Fifth, strict supervision and accountability. The legal representative or the main person in charge of the food and beverage units for the epidemic prevention and control of the first person in charge, to strictly comply with the epidemic prevention and control requirements, the implementation of prevention and control measures are ineffective, once verified, from the strict investigation and punishment. Jurisdictions and regulatory authorities to strengthen supervision and inspection to ensure that the epidemic prevention and control of "four-way responsibility" and the implementation of the measures in place.
Announcement release date: August 22, 2021