During the epidemic, many restaurants are in danger of closing down, seeing the epidemic gradually get under control, many businesses are thinking of resuming work. In fact, there are a lot of stores have been opened, and more catering industry to provide takeaway services, good disinfection and isolation measures, do not touch customers, so that customers can eat delicious food. Here's a look at the predicted time for the national restaurant industry to return to work.

2020 when restaurants can be open

Recently, the reporter visited a number of communities and commercial spots in Nanchang, found that the street supermarkets, convenience stores, fruit and vegetable stores, barber stores and other stores are opening one after another, the city life is gradually back to normal, the community circle of life is also gradually restored. However, most food and beverage outlets, especially small ones, are still closed, and the business model of those that have opened is also dominated by takeout and delivery.

National catering industry resumption time prediction

At present, there are some cities in the catering industry opened one after another, during the opening of all the precautionary measures. But Hubei catering certainly can not open business, because the epidemic has not been controlled. In fact, the catering industry resumption time is not restricted, only Hubei's will be mandatory isolation.

Catering opening notes

From the current situation, some of the social catering units opened to the problems prone to insufficient foresight, to the epidemic prevention and control work has brought hidden dangers. In order to further standardize the work of epidemic prevention and control of catering units, catering units to guide the scientific supply of food, is now proposed "ten one" additional provisions, please be sure to strictly implement, and effectively prevent and control of the epidemic to do a detailed work to do place.

One, wear a good mask.

Must urge consumers to wear masks according to the requirements, not according to the requirements of wearing masks to patiently persuade people to return.

Two, a good temperature measurement.

Must implement the requirements of the consumer temperature detection, temperature detection equipment quality and reliable, business hours around the clock to measure the temperature, if necessary, in advance of the queue waiting for the personnel to carry out temperature testing, found that the temperature abnormalities in a timely manner to the jurisdiction of the epidemic prevention and control of the leading group report.

Three, a good morning inspection.

Must implement the staff daily morning inspection system, all into the operation, business premises personnel (including delivery personnel) must measure the temperature, wear a mask, if necessary, every meal before the examination, such as fever, coughing and other suspected symptoms, to immediately leave the post for medical treatment, and timely reporting of information to the jurisdiction.

Four, set up a choke point.

Must set and can only set a choke point, the choke point has a person in charge, to ensure that all consumers entering the waiting area one by one through the body temperature test and mask wear check.

V. Get a minute deal.

Must be reasonable to determine the supply varieties, highlighting the principle of fast and convenient, the implementation of the set meal system, through the pre-packaging of dishes, small program ordering, printing ordering color pages and other methods, a complete introduction to the meal and ordering and payment process, to shorten the time of ordering to achieve a one-minute transaction, to avoid consumers waiting for a long time.

Sixth, make up a good set of processes.

Must be reasonable planning for the meal process, a single flow of personnel entrances and exits, ordering area, pick-up area location is convenient, ordering and payment of a one-time completion, to achieve contactless sales, no cash payments, no waiting transactions, and any form of on-site dining is strictly prohibited.

Seven, draw a good isolation line.

Must be delineated waiting isolation line, isolation line spacing shall not be less than 1.5 meters, different areas are waiting for people, should be divided into isolation line to delineate, and prohibit people from gathering in an orderly pile.

Eight, do a good job of elimination.

Prior to each meal, must be in accordance with the "Food Service Food Safety Code of Practice" in the recommended food service establishments, facilities, equipment, tools, cleaning methods and utensils cleaning and disinfection methods, cleaning and disinfecting the premises and utensils. Simple packaged packages provided to the outside world should meet the relevant quality standards.

Nine, set a good emergency program.

Emergency program measures and meet the needs of reality, must be equipped with adequate emergency response force, timely response to emergencies.

Ten, posted a number of signs.

Catering units to produce epidemic prevention and control of knowledge related to publicity materials, and posted outside the store in a conspicuous position to facilitate consumers to watch at any time, always reminding consumers throughout the protection. Each delineated area has obvious signage and guide signs, the staff outside the store should wear cuffs, do a good job of site order maintenance.

Remind again, zero new is not zero risk, unsealing is to resume work and production, is not relaxing the prevention and control, but to do both prevention and control and economic development. Remember to adhere to less go out, wear a mask, wash your hands diligently, do not get together, do not pile up.