The Operating Specification for Online Ordering and Distribution stipulates the distribution box (bag), distribution personnel, distribution process and requirements, daily management and other contents of online ordering and distribution, and specifies the specific requirements of using take-away seals, using non-contact meals by distribution personnel and providing non-contact distribution in the distribution process.
For example, catering service providers should mark "eat as soon as possible" and other consumption tips on food containers, receipts or packaging, or mark the processing time and consumption period. The interval from cooking to eating (eating time limit) is generally 2 hours after cooking; If the central temperature of food is kept above 60℃ 2 hours after cooking (hot storage), its edible time limit is 4 hours after cooking.
Contactless distribution
During the epidemic, take-away food was mostly delivered without contact, which was also stipulated in the Code. For example, in non-contact delivery, the delivery personnel put the food in the temporary storage place designated by the consumer and inform the consumer to take the meal in time. In the case of instant messaging, it is advisable to take photos containing goods and clear food location information and send them to consumers, so as to facilitate consumers to pick up food at designated places.