Announcement of Yongnian District Leading Group Office on Restaurants

According to the situation of epidemic prevention and control in the whole city, with the approval of the Municipal Leading Group for Epidemic Prevention and Control, it is scheduled that the catering industry in the whole district will resume its dining business in an orderly manner from May 21th. Catering units that intend to apply for the resumption of eating in the dining room can report to the local market supervision sub-bureau and sign a commitment letter for epidemic prevention and control, and resume eating in the dining room gradually and orderly in three batches, provided that they meet the requirements of epidemic prevention and control and food safety regulations.

filing time: on may 22nd, catering units above the district level began to apply for filing; On May 23, large and medium-sized catering units began to apply for filing; On May 24th, small catering units began to apply for registration.

filing method: catering units that intend to apply for the resumption of in-house meals can file on-site at the market supervision branch under their jurisdiction; It can also be reported online through the merchant WeChat group set up by the market supervision branch; It can also be reported on the spot when market supervisors carry out daily inspections.

the catering units that intend to apply for resuming eating in the dining hall should strictly implement the following epidemic prevention and control measures to ensure that the main responsibility for epidemic prevention and control is put in place.

first, strengthen the management of employees. Catering units should establish a health monitoring system, register their health status daily and make records, and all employees should be vaccinated with COVID-19 vaccine. Front-line service personnel must strictly implement the "three-piece epidemic prevention" and implement the "two points and one line" closed-loop management. Before June 12, employees will conduct nucleic acid testing twice a week according to the requirements of local epidemic prevention and control, and after June 12, they will conduct nucleic acid testing regularly according to the requirements of key population nucleic acid testing.

second, strengthen the management of business premises. Catering units should carry out preventive disinfection, conduct comprehensive inspection and maintenance of water supply, disinfection and other facilities and equipment, and conduct comprehensive disinfection and disinfection of business premises, tableware and facilities and equipment before resuming the operation of dining rooms. The entrance of large catering units must be equipped with integrated inspection equipment for health code verification, and other hotels strictly implement the "two scans and one test". Set up "two rice lines" in the front desk, cashier, meal pick-up point, waiting area and other areas to remind customers to keep a safe distance. Keep the internal environment of the dining place clean and tidy, fully disinfect the business place before each meal every day, and keep the air unobstructed. Increase the frequency of disinfection in places where customers have more contact, such as corridors, elevators, handrails, toilets and toilet seats. Diners wear masks before and after eating, adopt non-contact ordering and payment methods, advocate meal sharing system, and use public spoons and chopsticks.

third, strengthen the management of high-risk raw materials. Purchasing domestic cold chain food should strictly implement the incoming inspection system and enter it into the "Hebei cold chain traceability system". It is forbidden to purchase, store, process and sell cold chain items imported through informal channels or of unknown origin, and it is strictly forbidden to purchase and sell wild animals and products.

fourth, strictly control the gathering dining. Adhere to the principle of "delayed wedding, simple funeral, no banquet", and follow the principle of "who is responsible for hosting, who is responsible for undertaking, who is in charge and who is responsible for providing the venue", both the organizer and the organizer should implement the filing and approval procedures. Large and medium-sized catering units with single rooms are not allowed to eat in the hall, but only in the elegant rooms. The dining staff at each table shall keep a reasonable distance and shall not exceed 11 people. Small catering units should eat at different tables if they take the hall as the dining place. Catering units must remind people entering the store to wear masks, take temperature measurements, scan health codes and travel codes, keep a safe distance, and check the negative certificate of nucleic acid test within 48 hours.

five, improve the emergency measures. Catering units should formulate and improve the emergency plan for epidemic prevention and control. When COVID-19 cases occur, they should immediately take measures such as suspension of business, closed management, and nucleic acid detection for all staff. Cooperate with relevant departments to do a good job in tracking and epidemiological investigation of close contacts.