According to the requirements of the Notice on Orderly Restaurants of Catering Service Units in the City issued by the Municipal Epidemic Command on March 3, 20221day, in order to coordinate the prevention and control of the epidemic situation in the county and the economic and social development, and further promote the orderly resumption of meals of catering service units, according to the situation of epidemic prevention and control in our county, the catering service units in the county will resume meals in an orderly manner from now on. The relevant matters are hereby notified as follows:

The first is to restore catering services in an orderly manner. Under the premise of strict implementation of epidemic prevention and control regulations, the county resumed restaurant services in an orderly manner.

Second, strictly control the gathering of catering activities. Do not organize or participate in dinner activities unless necessary, and dinner is strictly controlled within 10 people. In accordance with the principle of "not holding unless necessary", we will strictly control large-scale banquets and other gathering catering activities, and advocate slow red and simple white. Strictly implement the filing system. According to the principle of "whoever holds the event is responsible", the organizer shall report to the local community neighborhood committee or village committee 1 day in advance, and the catering service provider who undertakes more than 5 tables shall report to the local market supervision office 1 day in advance.

The third is to implement normalized epidemic prevention and control measures. All kinds of catering service units shall strictly implement epidemic prevention and control measures such as environmental sanitation, food procurement and processing, customer service and emergency treatment. Arrange a special person to take charge of entrance temperature measurement, scan "Gaoqing Health Treasure", detect health information, and remind consumers to wear masks and do personal protection all the time except during meal time. By setting up a "one-meter line" in areas where people are easy to gather, such as the waiting area, the dining area and the checkout area, the distance between dining seats should be kept above 1 meter, and customers should make an appointment, limit the dining time, reasonably arrange the stay time of customers in the restaurant, strictly control the crowd density in the dining place, and the number of diners should not exceed 50% of the number of diners to avoid crowd gathering. Take the initiative to provide meal sharing service by "sharing table", "sharing spoon" and "sharing rice by yourself", and take the initiative to provide packaging service.

Fourth, carry out environmental sanitation and food cleaning. Catering units should carry out "moving" cleaning and disinfection of the processing and business premises before resuming the canteen, remove the sanitary corner and keep it clean and tidy; It is necessary to conduct a thorough inventory of stored food and raw materials, and take measures such as harmless treatment and destruction of expired and deteriorated ingredients; It is necessary to thoroughly clean and disinfect facilities, equipment, kitchen utensils and tableware. During the operation period, according to the epidemic prevention requirements, do a good job in ventilation and disinfection of processing sites and business premises.

Fifth, strengthen employee health management. Employees in catering units strictly implement the morning and afternoon check-up system, measure their body temperature, wear masks and gloves all the time, and do a good job of personal protection. Catering service units should compact the main responsibility, strictly implement the requirements of nucleic acid detection in key places and key populations, and catering service units should carry out full-time nucleic acid detection at least once a week.

Sixth, strict food storage. Catering units should strictly implement the voucher and ticket purchase inspection system, establish and improve the purchase ledger of food raw materials, and strictly prohibit the use of foods that are corrupt, spoiled, expired and do not meet food safety standards. Encourage the use of domestic cold chain food. If it is really necessary to purchase, store and use imported cold-chain food due to the needs of processing and operation, it must be declared 24 hours in advance, and the electronic sales vouchers of "Cold Chain Three Certificates" and "Shandong Cold Chain" should be checked and entered into the "Shandong Cold Chain" system in time.

Seven, standardize the processing operation process. Catering units should do a good job in food cleaning, rough machining, cooking, catering and sample retention in strict accordance with the "Food Safety Operation Standard for Catering Services". Cross contamination between raw and cooked foods is strictly prohibited. Food processing should be thoroughly cooked, and the food center temperature should reach above 70℃ during processing. Strictly implement the system of tableware cleaning, disinfection and cleaning, and make disinfection records.

Units that fail to implement epidemic prevention and control and the main responsibility of food safety as required after the canteen resumes eating will be strictly dealt with according to relevant laws and regulations and relevant provisions on epidemic prevention and control, and measures such as public exposure, suspension of business for rectification and administrative punishment will be taken depending on the circumstances and impact. If the circumstances are serious enough to constitute a crime, they will be handed over to judicial organs for criminal responsibility.

Gaoqing county Committee co-ordinates epidemic prevention and control

Office of the leading group for economic operation

April 2022 1 day