Focus on refining:

1. advocate catering units each room is limited to one table.

2. Catering units to retain the imported cold chain food cold chain three certificates or inventory four certificates, and in the "Shandong Province cold chain food management system" for registration.

The original text is as follows:

1. Strictly implement the food workers daily morning temperature check and other systems and records, found that there are fever, cough and other symptoms of employees, should immediately stop working and promptly to the hospital. All employees must wear overalls, caps and masks during work, cold chain food and direct contact with personnel regularly conduct nucleic acid testing and record accounts.

2. Strictly supervise the promotion of store personnel to implement the science of wearing masks, temperature testing, checking health code and other measures to meet the requirements before entering. Catering units should control the number of people dining, advocating that each private room is limited to a table, advocating the use of the hall dining interval table, increase the spacing between meals, strict control of crowd density and crowd gathering, provide public chopsticks and public spoons, and advocate the sharing of meals on the bit, sharing of meals on the public spoons, sharing of meals, such as self-service meal sharing system.

3. Strictly in accordance with the requirements of the daily processing premises for ventilation, cleaning and disinfection and record accounts. The use of air conditioning, air filtration devices to be regularly cleaned and disinfected.

4. Purchase of imported cold chain food to strictly implement the reporting system, retain the cold chain of three certificates or four certificates of inventory, and in the "Shandong Province cold chain food management system" for registration. Strictly implement the system of purchase inspection and demand for certificates and invoices, and strictly prohibit the purchase and sale of wild animals and their products.

5. Strictly in accordance with the "Food Safety Code of Practice for Catering Services" processing and production of food, so that raw and cooked separately, cooked and boiled through. Food and beverage utensils in accordance with the code of practice for cleaning and disinfection and cleaning.

6. Each unit should combine its own actual medical masks, gloves, disinfectant, hand sanitizer, alcohol, thermometer and other epidemic prevention materials reserves.