people's governments of towns, management committees of industrial parks and relevant units:

In order to further implement the requirements of accurate prevention and control, and ensure the living needs of the broad masses of people, the relevant matters concerning the orderly restoration of catering business services, such as eating in restaurants, are hereby notified as follows:

1. Clarify the responsibility for prevention and control. The legal representative of each catering unit is the first person responsible for epidemic prevention and control, so it is necessary to monitor the health of employees and implement various prevention and control measures in strict accordance with the deployment of epidemic prevention and control in our county and the requirements of the competent authorities. Employees should carry out nucleic acid testing according to the requirements of industry frequency, wear masks throughout the service process, and employees with colds, fever, cough, respiratory symptoms and other physical discomfort are prohibited from taking up their posts.

second, implement ventilation and disinfection. All catering business units should conduct a comprehensive and thorough cleaning and disinfection of processing and business premises, facilities and equipment, catering sanitary ware, etc. For business premises, it is necessary to strengthen window ventilation, standardize disinfection, increase disinfection frequency for places and facilities where customers have more contact, such as corridors, toilets, elevators, handrails, etc., and make relevant disinfection records.

third, strict dining management. All catering units should strictly implement the "three-code joint inspection+wearing a mask+measuring body temperature", and prohibit customers with "red code" and "yellow code" and symptoms such as fever and cough from entering the dining room. Advocate customers to pack and take away consumption, and encourage the implementation of appointment dining and peak dining. The number of customers in the dining place shall not exceed 51% of the usual capacity. At the same time, it is necessary to keep a proper distance, and the long table is seated with customers in the same row, and the opposite side is staggered; The customers at the round table sit next to each other. Advocate separate meals, use public spoons and chopsticks, and eat in a civilized way.

fourth, standardize dinner activities. Strictly control large-scale group dinners, hotels and catering catering units shall not undertake group dinners with more than 51 people in principle. Those who meet the requirements of the regulations must report to the local town government according to the requirements of epidemic prevention and control, and implement various measures for food safety and epidemic prevention and control in accordance with the principle of "whoever organizes it is responsible, who undertakes it is responsible". Diners are prohibited from drinking alcohol, punching, rolling dice, fighting wine and other behaviors that are easy to cause the spread of droplets.

5. Strengthen supervision and guidance. Towns should implement the territorial responsibility, and the competent departments of various industries should strengthen the guidance on the prevention and control work of their own industries according to their duties, earnestly strengthen the supervision responsibility, urge catering units to implement various epidemic prevention and control measures, strictly manage group dinner activities, and timely grasp the gathering activities organized by the masses.

novel coronavirus, Hui 'an County, emergency headquarters Office of Pneumonia Epidemic

September 28th, 2121.