"Conditional resumption of canteen food" operation of the catering establishments must fulfill the following duties:
The daily business before the staff temperature measurement, the appearance of fever or respiratory symptoms of the staff is prohibited to go on duty, all employees must hold a valid health certificate and Green Health Code.
Everyone who enters the premises should check the health code and test the body temperature. Green code and body temperature normal personnel can enter.
All staff must wear masks throughout. Customers are not allowed to enter the store without a mask.
Regulation of dining, the distance between different tables is not less than 1 meter. Long table with rows of customers sitting across from each other, opposite staggered sitting; round table customers sitting across from each other, face to face distance are not less than 1 meter. The use of private rooms in the same period of time to limit the number of diners, not more than 50% of the number of seats and the number of people does not exceed 10 people. More than two tables in the private room can only be used 1 table; in the same period of time the hall can only be used half of the table, the number of people dining at each table shall not exceed 50% of the number of seats.
Business premises must ensure indoor air circulation, well-ventilated lobby and can open the windows to ventilate the box can be used, regularly open the door, open the window, the daily time is greater than 2 hours.
The first time the conditions for the resumption of dine-in operation of the food service units on the premises, equipment and facilities, food and beverage utensils, such as a comprehensive and thorough cleaning and disinfection. After the opening of the premises daily before and after business for a comprehensive cleaning and disinfection; elevators, desktops, food utensils, etc. to strengthen the disinfection; washroom handrails, handles, buttons, faucets and other key parts of the disinfection should be carried out every 2 hours, do a good job of disinfection records and daily publicity disinfection.
Developing a traceability system for dining staff, and registering the name and contact information of at least one dining staff per table.
Encourage the practice of sharing meals and provide the use of public spoons and chopsticks.
Strictly in accordance with the Code of Practice for Food Safety in Catering Services.