On the region's food service units orderly resumption of food hall food notice:

In order to coordinate the epidemic prevention and control and economic and social development, and to further promote the region's food service units orderly resumption of work and resume business, according to the municipal party committee to coordinate the epidemic prevention and control and economic operation of the work of the leading group office of the "on the city's food service units orderly resumption of food hall food notice" requirements. According to the municipal party committee to coordinate the epidemic prevention and control and economic operation work leading group office "on the city's food service units in an orderly manner to resume food circular" requirements, combined with the epidemic prevention and control of the situation in our region, is now on the region's food service units to resume food circulars in an orderly manner as follows:

One of the orderly resumption of the food service. In the strict implementation of the epidemic prevention and control provisions of the premise, from April 6 onwards, the whole region to resume orderly dine-in service.

Second, strictly control the gathering of catering activities. Non-essential not to organize, do not participate in gathering activities, gatherings and gatherings strictly controlled within 10 people. In accordance with the "non-essential not held" principle, strictly control large banquets and other gatherings of catering activities, advocating red affairs, white briefly done. Strict implementation of the reporting system, in accordance with the "who organizes, who is responsible for" principle, held more than 5 tables of congregate catering activities, the organizer must be 1 day in advance to the local community committee or village committee to report to the host 5 tables of congregate catering activities of the catering service providers must be 1 day in advance to the local market supervision report.

Three, the implementation of normalized epidemic prevention and control measures. Various types of food service units to strictly implement environmental hygiene, food purchasing and processing, customer service, emergency response and other epidemic prevention and control measures, at the entrance to arrange for a person responsible for temperature measurement, scanning the "place code", test health information, to remind consumers in addition to meal times throughout the wearing masks, good personal protection. Through the waiting area, food area, checkout area and other people easy to gather area delineated "one meter line", dining seats to maintain a distance of more than 1 meter, as well as customer appointments, dining time limit and other measures to reasonably arrange the customer in the store time, strict control of dining places within the density of the flow of people, the number of people shall not be more than the number of seats 50%, to avoid the gathering of people. Take the initiative to take the "share meals on the seat" "share meals on the spoon" "share meals to pick up" and other ways to provide meal services, and take the initiative to provide packing services.

Four, strengthen ventilation and disinfection. Catering service units to resume before the dine-in, must be operating premises, equipment and facilities, catering utensils and other comprehensive and thorough disinfection. During the operation, in accordance with the epidemic prevention requirements, at least three times a day on the processing and operation of the ventilation and disinfection of the premises, and make a record.

V. Strengthen the management of practitioners. Food service units to pressure the main responsibility, the strict implementation of key places and key groups of nucleic acid testing requirements, at least one round of weekly full nucleic acid testing. Strict implementation of the morning and afternoon inspection system, catering employees no less than two times a day for temperature measurement and record keeping, body temperature over 37.3 ℃ or appear to have weakness, dry cough and chest tightness and other symptoms of employees shall not be on duty. Practitioners should be dressed in standardized, clean and tidy overalls and caps, wearing masks.

Six, strictly fulfill the main responsibility for food safety. Food service units should be in strict accordance with the "Food Service Food Safety Code of Practice" engaged in food service activities, and promote the supply of cold food, raw food and other high-risk food; prohibit the operation of wild animals; prohibit the use of expired, spoilage, sensory abnormalities in the processing of food raw materials; prohibit the procurement, storage, use of the cold chain without the "Shandong cold chain" system entry, without the "Shandong cold chain" system entry, without the "Shandong cold chain" system entry, without the "Shandong cold chain" system. system entry, without providing "cold chain three certificates" of imported cold chain food.

The resumption of the Church food after not in accordance with the requirements of the implementation of the main responsibility for the prevention and control of the epidemic unit, will be in strict accordance with the corresponding laws and regulations, according to the circumstances and the impact of the suspension and rectification, public exposure, administrative penalties, and other measures to deal with the strictest. The circumstances are serious constitute a crime, will be transferred to the judicial organs according to law, to pursue criminal responsibility.

District Committee to coordinate epidemic prevention and control and economic operation

Working Leading Group Office

April 6, 2022