It can operate normally. Before the restaurant resumes eating, the catering service unit should thoroughly clean and disinfect the business premises, equipment and facilities, tableware, etc., strictly control the number of people who eat, and set up a "one-meter line" in the waiting area, food collection area, checkout area and other areas where people are easy to gather inside and outside the store, strictly control the crowd density, and advocate customer reservation and non-contact ordering and checkout.

after Huaihua city is reduced to a low-risk area, the dining room service will be opened in an orderly manner, and the catering service units should thoroughly clean, sterilize and disinfect the business premises, equipment and facilities, and tableware before resuming the dining room service. Clean up the inventory in time, destroy the expired, spoiled, self-made semi-finished products and other foods with potential safety hazards immediately, and do not use them, and keep the records of disinfection and destruction.

catering service units should strictly implement the main responsibility of epidemic prevention and control, and employees should hold valid health certificates and negative nucleic acid test certificates within 48 hours when they resume eating in class for the first time; Do a good job in the health monitoring of employees, strictly implement the prevention and control measures such as "wearing masks, gloves, temperature measurement and code scanning" for employees to ensure the safety of food and personnel.

strictly control the number of people who eat, and set up a "one-meter line" in the waiting area, taking area, checkout area and other areas where people are easy to gather inside and outside the store, strictly control the density of people, and advocate customers to make reservations and order and check out without contact. Diners should keep their distance, and customers in the same row of long tables should sit at different positions, and the opposite sides should sit in a staggered position; The customers at the round table are seated every other place, and the actual number of diners in the dining place does not exceed 51% of the reception capacity. Promote the separate dining system and provide public chopsticks and spoons. If there is no separate dining system, each table must be provided with public chopsticks and spoons to prevent cross-infection.

the industry supervision department should strictly control the industry, supervise and inspect the catering service units to strictly implement the main responsibility of epidemic prevention and control, give an oral warning to those who find that the epidemic prevention and control measures are not in place for the first time, issue a written rectification notice for the second time, and immediately order them to shut down for rectification. If the implementation of prevention and control measures is ineffective, resulting in serious consequences such as the import, spread and spread of the epidemic, the responsibility will be investigated according to the law.