According to the April 1, 2022 Yiyuan County Party Committee to coordinate the epidemic prevention and control and economic operation of the work of the Leading Group Office of the county issued the "county's food service units orderly resumption of dining dine-in notice of the requirements of the county's food service units orderly resumption of the resumption of the work of the county's food service units, the provisions of the provisions of the implementation of the immediate future.

Food service units orderly resumption of dine-in understand paper

In order to better integrate the epidemic prevention and control and economic and social development, to promote the resumption of work and production of food service units, according to the situation of epidemic prevention and control in the county, is now on the county's food service units orderly resumption of dine-in notices are as follows:

One, strengthen the preventive and control measures

1. Food service units should be in a conspicuous position The unit's prevention and control measures and customer dining instructions in writing public notice. At the entrance, waiting area, cash registers and other people are easy to gather in the area to set up a 1-meter spacing line, to avoid the gathering of people.

2. Food service units should be arranged to be responsible for temperature measurement, scanning "place code", test health information; remind consumers to wear masks in addition to the entire meal time, do a good job of personal protection.

3. Food service units should take the initiative to take the "meal on the" "meal spoon" "meal self-service" and other ways to provide meal service, and take the initiative to provide packing services.

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4. Food service units should be at least 3 times a day in the morning, noon and night on the premises, facilities and equipment, food and beverage utensils for comprehensive disinfection and cleaning; open the door, open the window on a regular basis, to ensure that the processing place and the premises ventilated and disinfected.

5. Food service units should take customer appointments, dining time limit and other measures to rationalize the arrangement of customers in the store time, strict control of dining places in the density of people, the number of people shall not be more than 50% of the number of seats, to avoid the gathering of people.

6. Strictly implement the principle of "non-essential not to be held", and strictly control large banquets and other gatherings of catering activities; potluck parties are strictly controlled within 10 people.

7. Strict implementation of the reporting system, catering units hosting 5 tables and more gathering of food and beverage activities, must be reported to the local market supervision 1 day in advance; 5 tables and more gathering of food and beverage activities, the organizer must be reported 1 day in advance to the local community committee or village committee.

Second, strengthen the management of employees

8. Employees on duty should wear masks, temperature measurement, appear to have fever, coughing and other symptoms, shall not be on duty.

9. Employees who are in contact with imported cold-chained food should be tested for nucleic acid twice every 7 days; other employees should be tested for nucleic acid once every 7 days.

Three, the strict implementation of the responsibility

10. Food service units should strictly follow the "Food Safety Code of Practice for Catering Services", the full implementation of the main responsibility of the enterprise, the food service unit legal person for the epidemic prevention and control of the work of the first person responsible for the store manager for the epidemic prevention and control of the work of the direct responsibility of the person.

11. The towns and streets should strictly implement the local responsibility to fully and accurately grasp the situation of food service units within the jurisdiction, and urge the relevant units to resume work and production at the same time, in accordance with the requirements of the epidemic prevention and control measures to be implemented.

12. Industry authorities should strictly fulfill their supervisory responsibilities, strengthen supervision and inspection to ensure that food service units resume work and production in a stable and orderly manner. The refusal to fulfill the above provisions, the relevant regulatory authorities will be based on the "Food Safety Law", "Prevention and Control of Infectious Diseases Law", "Emergency Regulations for Public **** Health Emergencies" and other relevant laws and regulations from the strict investigation, to take measures such as public exposure, closure and included in the integrity of the operation of the blacklist, the circumstances are serious, the transfer to the public security organs, and be held criminally liable according to law.

The above provisions shall be implemented with immediate effect.