Sub-district offices and members of the leading group (headquarters) of the district committee: In order to prevent and control the epidemic situation in the catering industry in Licheng District and ensure the orderly recovery of catering (canteen food) operations, the Work Plan for Orderly Recovery of Catering (canteen food) operations and the Guidelines for Orderly Recovery of Catering (canteen food) operations have been studied and formulated, which are hereby printed and distributed. Please follow them. Attachment 1: Work Plan for Orderly Resuming Catering (Dining) Operation 2: Guidelines for Orderly Resuming Catering (Dining) Operation February 5, 2122 Attachment 1 After study, it is decided to resume catering (dining) operation activities in an orderly manner in the whole region from 1: 11 on February 6, 2122. In order to do a good job and ensure the orderly recovery of catering (dining) business, the work plan is now formulated as follows: 1. Orderly recovery of catering (dining) business scope The catering business units in the whole region will resume catering (dining) in an orderly manner. Second, the orderly resumption of catering (dining) business time will start from 1: 11 on February 6, 2122. Iii. Requirements for the prevention and control of the epidemic situation of catering (in-house food) operations in an orderly manner (1) Strict inspection should be carried out. Investigate employees, who are key personnel in high-risk areas, home management and have symptoms such as fever, and may not return to their posts; Those who do not hold the negative certificate of nucleic acid detection for more than 3 times within 5 days shall not return to their posts. All streets should coordinate, safely and orderly arrange for the employees of the units that have resumed catering (dining) operations to conduct nucleic acid testing at the "willing to check and check" point before returning to their posts. During the business period, employees should be fully inspected and must strictly follow the nucleic acid detection requirements of key personnel of provincial and urban headquarters. (2) Disinfection in strict places. Catering units must thoroughly disinfect and ventilate the kitchen, dining place, elevator room, bathroom, etc., and thoroughly disinfect and check the business premises, equipment and facilities, catering utensils, etc. During the business period, it is necessary to increase the frequency of disinfection and ventilation of the business premises, equipment and facilities, personnel passages, bathrooms, storage rooms, etc., to ensure that the business premises are clean and hygienic, with good indoor air circulation and ventilation, and make a record of disinfection. (3) Strict personnel management. Catering units should strictly implement the location code inspection and temperature measurement of employees, suppliers, takeaways and customers entering and leaving the catering place. Anyone with abnormal red or yellow health codes or symptoms such as fever, cough and respiratory infection are not allowed to enter the dining place. (4) Strict dining management. Strictly control the number of people eating. The number of people eating in the dining hall is limited by 71% of the reception capacity. The distance between tables in the hall is more than 1 meters or eating at other tables. The number of people eating at a single table is strictly controlled within 11, and each room is limited to 1 tables. The buffet wears a mask to take meals. It is recommended that the meal time should not exceed two hours. (5) Strict emergency management. Catering units should scientifically formulate epidemic prevention and control work plans and emergency response plans, and strengthen training exercises. Those who find that the health code is red and yellow are not allowed to enter the store, and immediately report to the local community neighborhood Committee or village Committee, actively cooperate with relevant departments to do all kinds of epidemic prevention and control requirements, and do a good job of control and disinfection under the guidance of professionals. (6) Strict subject responsibility. Catering units should strictly implement the epidemic prevention and control requirements such as site code scanning inspection and site disinfection, take the initiative to accept the inspection, and voluntarily accept the punishment and assume all responsibilities if they fail to perform the main responsibility of epidemic prevention and control. (seven) strictly implement the territorial responsibility. All streets should strictly implement territorial responsibilities, and public security, market supervision, health and other departments should strengthen work guidance. District authorities and streets should intensify inspections, do their best to restore the food in the hall in an orderly manner, and maintain the normal order of epidemic prevention and control. (8) Strict supervision and inspection. Business and cultural tourism departments should strictly do a good job in supervision and inspection, and relevant issues should be handed over to relevant departments in a timely manner. The market supervision department stepped up law enforcement inspection and implemented measures to shut down and rectify catering units that violated the relevant provisions on epidemic prevention and control. If there are violations of laws and regulations, the public security department will severely investigate and punish them according to law. Incorporate units and individuals with dishonesty into credit management. Annex 2 Guidelines for Orderly Resuming Catering (Dining) Operation In order to guide catering units in our region to resume catering (Dining) operation in an orderly manner, these guidelines are formulated according to the requirements of epidemic prevention and control in provinces and cities and relevant policies and regulations. I. Scope of Application These work guidelines are applicable to the epidemic prevention and control work of catering (dining) business units in COVID-19 during the epidemic prevention and control period. The main contents include employee management, business premises management, dining personnel management, food procurement management, emergency management and so on. Second, the management of employees 1. Daily health monitoring. Practitioners should scan the place code for posts every day, and carry out temperature detection. In case of fever, cough, respiratory infection and other symptoms, guide them to do personal protection, go to the designated fever clinic or designated hospital for medical treatment, and it is forbidden to take up posts in spite of illness. 2. Strict nucleic acid detection. Those who belong to high-risk areas, key personnel in home management and have symptoms such as fever shall not return to their posts; Those who do not hold the negative certificate of nucleic acid detection for at least 3 times within 5 days shall not return to their posts. During the business period, the nucleic acid detection of employees must be carried out in strict accordance with the requirements of nucleic acid detection of key personnel of provincial and municipal headquarters. 3. Risk personnel management. Remind employees not to go to high-risk areas unless necessary. If employees and their family members have a history of living in key epidemic areas, health management should be carried out according to the requirements of epidemic prevention and control. 4. Food delivery service management. Do a good job in health monitoring of food delivery personnel, and those who have symptoms such as fever and cough are not allowed to engage in food delivery services; Strictly implement the relevant provisions of food packaging to ensure the safety of food delivery. 5. Do a good job of personal protection. Employees must keep clean and hygienic during their work, wash their hands strictly and wear masks at all times. Third, the management of business premises 6. Strengthen the entrance management. Managers of catering business premises should standardize the posting of use site codes, set inspection points at the entrance, arrange special personnel to be responsible, and prepare corresponding epidemic prevention materials. 7. Clean and disinfect the site. Catering units must thoroughly disinfect and ventilate the kitchen, dining place, elevator room, bathroom, etc., and thoroughly disinfect and check the business premises, equipment and facilities, catering utensils, etc. During the business period, it is necessary to increase the frequency of disinfection and ventilation of the business premises, equipment and facilities, personnel passages, bathrooms, storage rooms, etc., to ensure that the business premises are clean and hygienic, with good indoor air circulation and ventilation, and make a record of disinfection. 8. Garbage classification management. The garbage generated in the business premises should be collected separately and removed in time, and the garbage storage facilities should be cleaned and disinfected every day. The disposal of kitchen waste shall comply with the requirements of laws, regulations and rules. Fourth, the management of dining personnel 9. Enter the door to measure the temperature and scan the code. Designate a special person to be fully responsible for the code scanning inspection of the place code. The elderly, infants, primary and secondary school students, the disabled and other special people who can't use or can't use smart phones should show their electronic or paper health codes, which will be scanned and registered by the place manager, and their body temperature will be measured before they go to the store for consumption. Anyone who is abnormal or has symptoms such as fever, cough and respiratory infection is not allowed to enter the dining place. 11. Strict dining management. Strictly control the number of people eating. The number of people eating in the dining hall is limited by 71% of the reception capacity. The distance between tables in the hall is more than 1 meters or eating at other tables. The number of people eating at a single table is strictly controlled within 11, and each room is limited to 1 tables. The buffet wears a mask to take meals. It is recommended that the meal time should not exceed two hours. 11. Promote public chopsticks and spoons. Promote the dining system, and choose the dining form of "dining table", "dining spoon" and "dining buffet". Advocate non-contact ordering and checkout. V. Food procurement management 12. Strict process management. Strengthen the management of the whole process of food procurement, transportation, storage and distribution, and do a good job in personal protection and information registration. Thoroughly clean and disinfect logistics vehicles every day and keep relevant information. Catering service units have their own drivers and passengers to implement standardized management, must hold a negative report of nucleic acid detection within 48 hours, and wear masks and gloves. 13. Strict food procurement. Strictly implement the system of requesting certificates and tickets for food incoming inspection, ensure food safety traceability, and do not purchase and use "three noes" products. It is forbidden to purchase, process and store wild animals or wild animal products, and it is forbidden to purchase ingredients with unknown sources. 14. Management of imported cold chain food. Sales and operation of imported cold-chain food should strictly use the "Shandong cold chain", and implement various measures to prevent and control the epidemic situation of cold-chain food, such as claiming certificates and tickets, storing in different areas, and selling bright codes. It is strictly forbidden to produce and operate imported cold-chain food without legal procedures and unknown sources. Vi. Emergency management 15. Strengthen emergency drills. Catering business units need to formulate epidemic prevention and control work plans and emergency response plans, grasp the new requirements of epidemic prevention and control in time, and ensure that all employees are familiar with the work requirements of epidemic prevention and control work plans and emergency response plans, such as division of responsibilities and emergency response. 16. Disposal of epidemic situation in places. Those who find the health code red and yellow are not allowed to enter the store and immediately report to the local streets, actively cooperate with relevant departments to do all kinds of epidemic prevention and control requirements, and do a good job of control and disinfection under the guidance of professionals. Original title: Licheng District, Jinan: Orderly resumption of dining, with 71% of the reception capacity restricted.