According to the website of the Beijing Bureau of Commerce, on February 3, the Beijing Bureau of Commerce released the "catering business premises dinner guide". Which requires, advocate family private party potluck and so on control in less than 10 people. Promote wedding banquets, birthday banquets, group banquets, etc. slow, simple or do not do. According to the number of reasonable arrangements for venues and dining tables, strict control of personnel flow, density, non-peer customers are not arranged in the same room. Promote buffet or meal, meal time can be short is short, generally controlled within 2 hours, to avoid a long time to get together and chat.
The details are as follows:
The current epidemic situation is grim and complex, and the risk of virus transmission still exists. In order to reduce the risk of cross-infection brought about by the gathering of people, to protect the health and safety of the public dining, the development of this guide, applicable to the city's catering establishments, as well as the organization and participation of consumers in which the gathering of food activities.
1. Reduce unnecessary gatherings. Promote "can not get together is not gathered, can be less gathered is less gathered". There is influenza, fever or respiratory symptoms, or recently had close contact with respiratory infectious disease patients should not participate in dinner activities. It is recommended that children, pregnant women and elderly patients with chronic diseases do not participate in potluck activities.
2. Strictly implement epidemic prevention measures. Catering units in accordance with the "normalization of epidemic prevention and control under the catering industry business service guidelines", the strict implementation of wearing masks, temperature measurement and code checking and registration requirements, and to arrange for a person on duty. They will do a good job of regular environmental monitoring and preventive disinfection, and set up a "one-meter line" in areas inside and outside the restaurant where people tend to gather, so as to remind customers to keep a social distance from others.
3. Control the number and time of meals. Promote private family gatherings and dinners to control the number of people below 10. Promote wedding banquets, birthday banquets, group banquets and other slow, simple or not. According to the number of reasonable arrangements for venues and dining tables, strictly control the flow of people, density, non-peer customers are not arranged in the same room. Promote buffet or separate meals, meal time can be short or short, generally controlled within 2 hours, to avoid a long time to gather and chat.
4. Enhance the ventilation of the gathering place. Meals should take measures to speed up air circulation, try to avoid gathering in the room without windows and ventilation facilities. When using centralized air-conditioning ventilation, follow the "Guidelines for Prevention and Control of Centralized Air-Conditioning Ventilation System Operation during the Epidemic of New Crown Pneumonia (Fourth Edition)".
5. Diners should take good personal protection. Diners should wear masks when leaving their seats or booths, and others to maintain a social distance of more than 1 meter; follow the hygiene etiquette, cough, sneeze with elbow or tissue cover, tissue disposal in the trash, not spitting; pay attention to hand hygiene, clean hands before not touch the mouth, eyes, nose, before and after eating and drinking must be washed hands or use hand-free disinfectant. Promote the toast without touching the glass.
6. Keep the dining environment clean. Strengthen the public **** supplies and utensils cleaning and disinfection, the customer contact more parts of the increased frequency of cleaning and disinfection. Washroom to keep clean, provide hand sanitizer at the hand washing place, to ensure the normal use of faucets and other facilities, promote the use of self-sensing faucets. Timely collection and transportation of food waste.
7. Strict management of business services. Catering operators should strengthen the service training, staff on duty during the standardization of wearing masks, uniforms are clean and tidy, not on duty with disease. Processing and production of food should be in accordance with the "seven-step washing method" to wash hands, and hand disinfection; contact with direct access to food, meal portioning and selling process should be the use of disinfected special tools and wear gloves and masks to keep the gloves clean, unbroken, masks, gloves to be replaced regularly. Strictly implement cold chain food epidemic prevention and control measures. Do not organize offline aggregated promotional activities. Promote non-contact ordering and checkout, provide public chopsticks and spoons, and guide consumers to order reasonably and consume rationally, practicing the "CD-ROM action".
8. Strictly implement the "four-party responsibility". Catering operators to strengthen employee health monitoring, improve the epidemic prevention and control programs and emergency plans, organizations and employees with the relevant departments to carry out nucleic acid testing, vaccination and other work. Diners should do a good job of self-management and protection, with the business consciously implement the relevant epidemic prevention requirements. The relevant departments should take up the management responsibility, increase supervision and inspection efforts, and urge catering enterprises to strictly implement the prevention and control measures.