Legal Analysis: 1 Strictly enforce the relevant regulations. Attach great importance to the risks that may be caused by viral transmission, follow the working guidelines of the relevant departments, do a good job of staff training, and take adequate preventive and control measures.
2 Pay attention to the physical condition of the dining staff. Pay close attention to the physical condition of the hotel consumers, especially the elderly, young children, pregnant women and people with weak resistance, timely remind consumers of fever symptoms, if found to have fever, colds, cough symptoms, respiratory tract infections of consumers, strictly do the registration work.
3 Strictly the procurement of raw materials. To buy food raw (auxiliary) materials from formal channels, the implementation of a good claim and receipt and purchase inspection system. Pork and other animal products, must strictly request the "two certificates and a report". Do not process food that is not in line with food safety requirements, such as corruption and deterioration, poisonous and harmful, more than the shelf life of the food.
4 Strict employee health management. Do a good job of the daily morning inspection records on file, measure the staff temperature, found that there is fever, cold, cough symptoms, respiratory tract infection of the staff to immediately stop working, make a good registration and timely to the hospital for medical treatment. Dining, open-file operation, cooked food processing and other specialized rooms in the operation of the staff to wear a good mask on duty.
5 Keep disinfection and ventilation work. Ensure that meal utensils are sanitized for use, and sanitize the cleaning space every day. Operation space, dining room, staff quarters to maintain air circulation. Air conditioning in confined rooms, to regularly clean and disinfect the air filters.
6 Keep personal hygiene. Maintain personal hygiene, especially before processing food, before meals and after the toilet, before going on duty, after the end of the operation, after contact with the garbage cans, etc., to use flowing water and soap to wash their hands, hand rubbing time of not less than 20 seconds, disinfectant solution to disinfect, if necessary.
7 Strengthen process control. Food processing should be fully cooked and boiled to ensure that the center temperature of heated food is not less than 70 ℃. Cold dish production, raw seafood processing, cleaning and disinfection of food and beverage utensils and distribution and other key links to standardize the processing operation, to separate raw and cooked, all processed dishes are required to leave samples.
8 Avoid overloaded operations. Reception of large gatherings of units, in principle, it is recommended that the group meal, collective dining, wedding banquets, teachers and students to postpone or cancel the meal, to avoid viral infection. Determined to eliminate overloaded supply of meals, food and beverage utensils, cooking utensils, utensils need to be prepared in advance, and the strict implementation of routine maintenance and disinfection measures.
Legal basis: "Chinese People's **** and State Food Safety Law"
Article 21 The results of the risk assessment of food safety is the development and revision of food safety standards and the implementation of food safety supervision and management of the scientific basis. The food safety risk assessment, food, food additives, food-related products unsafe conclusion, the State Council supervision and management of food safety and other departments shall, in accordance with their respective responsibilities, immediately announce to the community, to inform consumers to stop eating or using, and take appropriate measures to ensure that the food, food additives, food-related products to stop the production and operation; the need to formulate and revise the relevant national food safety standards. The State Council administrative department of health shall, in conjunction with the State Council food safety supervision and management department to develop and revise immediately.
Article 22 The food safety supervision and management department under the State Council shall, in conjunction with the relevant departments under the State Council, based on the results of food safety risk assessment, food safety supervision and management of information, a comprehensive analysis of the food safety situation. Comprehensive analysis shows that may have a higher degree of safety risk of food, the State Council food safety supervision and management department shall promptly put forward food safety risk warning, and announced to the community.