From February 23rd, the catering industry in Gaoming District resumed some dining.
The "Notice" pointed out that at present, Gaoming District implements restricted dining services. During the epidemic prevention and control period, large-scale dinners are prohibited in restaurants. The dining hall can provide dining and table service by reducing the placement of tables and chairs and increasing the distance between diners. The scale of an open restaurant shall not exceed 50% of the total reception capacity of the store. In addition, table meals in private rooms are fully open, and rooms with more than two tables are managed according to the lobby. Other independent rooms are limited to one table, and it is not allowed to spell tables. No more than 10. Fast food restaurants and stall-style restaurants should adopt the dining measure of "one person, one table".
The notice stressed that diners must have their body temperature measured before entering the catering business unit. Those whose body temperature exceeds 37.3℃ or have symptoms such as fever, dry cough and sneezing are not allowed to enter the dining place. Once the above situation is found, it should be registered immediately and reported to the district health department in time. The catering business unit shall formulate a traceability system for dining personnel, and register the name and contact information of at least one dining guest at each table.
Catering service units should set up health administrators to be responsible for the registration and management of health information of employees, and resolutely discourage employees from Hubei and Wenzhou from returning to Gaoming; Employees who have returned from Hubei and Wenzhou in the past 14 days must report to the district health department immediately, and stay at home or concentrate on isolation before taking up their posts 14 days. Conduct morning check-ups and body temperature monitoring for employees every day to prevent them from taking up their posts in spite of illness. It is necessary to strengthen the publicity and education of health and epidemic prevention knowledge, improve the self-health management ability of employees, and require to wear masks before taking up their posts.
Disinfect and clean dining places, cleaning facilities, personnel passages, elevators and other places and facilities every day. Maintain air circulation in food processing places and catering places, and regularly clean and disinfect air filtration devices.
Implement the food safety management system. All catering service units should strengthen the training of employees in novel coronavirus epidemic prevention and control knowledge, implement food safety management in accordance with relevant regulations, and strictly implement the health management system for food employees and the requirements for environmental sanitation control in places.
In order to restore catering services, some Gaoming catering service units have made the following preparations:
1. Sufficient protective articles, such as masks, alcohol and antibacterial hand sanitizer, have been prepared to ensure the protection needs of employees in their daily work.
2. The external storefront posted obvious relevant tips and set up a temperature measurement registration office.
3. Employees have been organized to go back to the store to conduct a comprehensive inspection and do a good job in disinfection and cleaning of production equipment, ground hygiene and kitchen utensils.
4, do a good job in kitchen production, floor service matters needing attention and other staff training, teach employees how to use alcohol disinfection, temperature registration, etc.
5. The dining table on the floor has been treated as required, the reception scale of the dining table has been reduced by 50%, and the table spacing is at least1.5m. ..
6. Ensure the normal operation of the room and floor ventilation system.