Legal analysis: During the epidemic prevention and control, the requirements for the catering industry to resume work vary from place to place. For example, Guangdong requires the catering industry to resume work, and the employees should be examined in the morning every day, and all employees on the job should wear masks and change masks regularly.
Legal basis: Guidelines for Prevention and Control of Pneumonia Infected by novel coronavirus in Catering Services in Guangdong Province
(1) It is forbidden to deal in or store wild animals or wild animal products.
(2) It is forbidden to purchase, raise and slaughter live livestock and poultry.
(3) Do a good job in obtaining certificates and tickets for meat and meat products, ensure the traceability of meat sources, especially strengthen the inspection of "two certificates and one report" for pork, and prohibit the purchase and use of livestock and animal meat and meat products that have died of illness, poisoning or unknown causes.
(4) The catering service business unit shall conduct morning check-ups on employees every day (before each meal if necessary), make records and file-keeping, and immediately stop the work of employees who have fever (above 37.3 degrees), colds, cough symptoms and respiratory infections, and urge them to see a doctor in time, and shall not take up their posts before being diagnosed as non-novel coronavirus infection in the hospital.
(5) All employees on the job should wear masks and change them in time according to regulations.
(6) Employees should try their best to avoid close contact with people with symptoms of respiratory diseases, and avoid contact with wild animals, farmed or sick livestock and animals.
(7) Employees should wash their hands with running water and soap in six steps before preparing food, after processing raw or cooked food, before and after eating and defecating, and after touching garbage, and the hand rubbing time should be no less than 1.5 seconds. Employees should remind diners to wash their hands before eating.
(8) suspend the work of the staff from Wuhan, and assist them to send them to the community workstation where they live (in) to register their information, accept the management of the community workstation, take their temperature in the morning and evening, and take up their posts after self-isolation observation within 14 days.
(9) Food processing and production shall conform to the Code of Practice for Food Safety in Catering Services. Ensure that tableware is strictly cleaned and disinfected before use. The cleaning and disinfection of tableware refer to Recommended Cleaning and Disinfection Methods for Tableware.
(11) Disinfect dining places, cleaning facilities, personnel passages, elevator rooms and toilets every day. The toilets should be equipped with hand washing faucets, hand sanitizers and disinfectant.
(11) Keep the air circulation in the processing places and dining places, and regularly clean and disinfect the air filtration devices.
(12) business units that provide online food ordering and delivery services should clean and disinfect the food incubators, logistics carriages and logistics turnover appliances for external food delivery every day.
(13) If there are restaurants where suspected cases or confirmed cases have eaten recently, terminal disinfection should be carried out (after the infectious source is hospitalized, transferred or dies and leaves the epidemic spot or terminates the infectious state, a thorough disinfection should be carried out at the epidemic spot).
(14) Improve the understanding of epidemic prevention and control situation, cooperate with the government to strengthen the interpretation and publicity of relevant policies and regulations, scientific knowledge and prevention and control measures, and strengthen the publicity of epidemic prevention and control in stores, such as posting signs prohibiting the reception of large-scale dinner activities.
(15) before the epidemic prevention and control is lifted, catering service business units are prohibited from receiving large-scale dinner activities.
(16) catering service business units with conditions are equipped with corresponding temperature measuring instruments to detect and remind consumers of fever symptoms. If consumers are found to have symptoms of respiratory infection such as fever, 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.