Zhangdian District Market Supervision Administration issued technical specifications for prevention and control of epidemic situation of catering service operators in COVID-19
In order to guide catering service enterprises to resume work, do a good job in epidemic prevention and control, implement the main responsibility of enterprise food safety, and ensure the safe operation of catering service operators in Zhangdian District, Zhangdian District Market Supervision Administration issued Technical Specifications for Prevention and Control of Epidemic Situation of Catering Service Operators in COVID-19. Around the risk points of catering service business activities during the epidemic, the Code puts forward ten requirements:
First, fully prepare for the resumption of work and production. Catering service units should make preparations for epidemic prevention materials, prepare masks, disinfectant, temperature measuring instruments and other epidemic prevention materials; Before returning to work, clean up the sanitary corner thoroughly to prevent the spread of infectious diseases.
Second, it is forbidden to have dinner and not to provide in-class food. During the period from the resumption of work to the end of the epidemic, it is not allowed to open private rooms for dinner, stop taking over family dinners, wedding banquets and other dinner activities, and not provide meals in the hall to prevent customers from getting crowded.
the third is to strengthen the management of returned employees. Before the catering service units start business and return to work, it is necessary to make a thorough investigation of the employees who have returned to work, build the Health Management Account for Employees who have returned to work and the Body Temperature Monitoring Table for Employees as required, and implement the "three inspections" system for employees who have returned to work in the morning, at noon and at night.
the fourth is to strengthen the management of personnel temperature measurement. Units applying for resumption of business should be equipped with rapid temperature detection instruments. Employees and customers who enter the processing and business premises are required to wear masks to enter, and their body temperature should be measured. Those whose body temperature is ≥37.3℃ should be discouraged from entering the processing and business premises, and the expert group of the Office of the Leading Group for Epidemic Prevention and Disposal and the market supervision office in the jurisdiction should be notified.
Fifth, strict disinfection of "environment, personnel and tableware". Clean and disinfect the walls and floors, surfaces of facilities and equipment, ventilation equipment, air outlets, dining tables and chairs of processing and business premises every day; The staff strictly implements the six-step washing method and provides customers with sterilized hand sanitizer or hand disinfectant; Standardize the cleaning, disinfection and cleaning of tableware, and make records.
Sixth, strict food purchase and storage. Strictly implement the inspection system for the receipt of certificates and tickets, and establish and improve the purchase ledger of food raw materials. It is forbidden to engage in wild animals, captive breeding and slaughter live birds, etc., and livestock and poultry meat and products that are incomplete in obtaining certificates and tickets and have not passed quarantine inspection shall not be purchased and operated.
seven is to standardize the processing operation process. Employees must wear masks, disposable gloves and other protective equipment all the time, and wear clean tooling to enter the operation area; Implement the management requirements of special or special areas, and control the production and sales of meals such as raw and cold food.
Eighth, set up special areas for delivery and take-away meals. Internet catering service providers set up take-away and take-away tables at the entrance of the business premises, implement requirements such as temperature measurement and registration, and conduct prevention, control, monitoring and management of riders. The online ordering platform should actively promote "non-contact" eating, and prevent the take-away riders from gathering and causing close contact with each other.
nine is to improve the take-away seal. Online catering service providers should use the "take-away seal" provided by the online ordering platform, or print the "take-away seal" with the logo of our store to seal and paste the outer packaging of the meals sold abroad. Purchase and use plastic bags for food packaging, and obtain complete certificates and tickets.
ten is the responsibility of compaction. The main person in charge of each business unit is the first person responsible for epidemic prevention and control. It is necessary to strictly implement the responsibility for prevention and control, clarify the emergency measures and disposal procedures for epidemic prevention and control, and do a good job in emergency duty to ensure that all epidemic prevention and control measures are put in place.
after the issuance of the code, our bureau requires all market supervision offices to strengthen the supervision, inspection and on-site guidance of catering service units that have resumed production in accordance with the ten requirements, so as to help catering service units overcome difficulties and resume work in an orderly manner. At the same time, those units that fail to implement the code should be urged to rectify immediately until they meet the requirements, and those who refuse to rectify and implement them should be instructed to suspend business for rectification.