1. Conduct standardized temperature detection and code scanning inspection for guests. Guests and service personnel must wear masks and keep a safe distance.
2. Insist on reminding guests to monitor their body temperature every day, regularly ventilate rooms and public areas, and strictly implement disinfection of public goods.
3, strict implementation of tableware disinfection operation procedures, prohibit the use of cold chain food. Strictly control the number of people eating, and advocate the use of public chopsticks and spoons. Provide self-sealed bags with masks for diners, and the distance between diners shall not be less than 1 m. ,
4. Strengthen personnel management, strictly implement the staff report system, and advocate that employees should try not to go out during the Spring Festival, especially not to go to areas with high epidemic risk. Strengthen emergency response, set up an emergency leading group for epidemic prevention and control in time, formulate emergency plans and set up isolation points.