1. Clean and disinfect the delivery tools. The distribution box of food and beverage take-out should be kept clean and disinfected to avoid spillage of meals, and the frequency of cleaning and disinfection should be advocated. The closed box, handle, handrail and other frequently contacted parts of the transport vehicle shall be cleaned and disinfected. Chlorine-containing disinfectant with effective chlorine of 511mg/L can be used for wiping and disinfection. After 31 minutes, it shall be wiped clean with clean water.

2. Strengthen personal protection in take-away, pick-up and transportation. Takeaway distribution practitioners should wear masks and gloves when taking takeout or during shipment. Masks or gloves should be replaced in time after they are wet or dirty.

3. Place takeout in different areas to reduce mutual pollution. In the process of food and beverage delivery, it is advocated to separate direct food from indirect food, food that needs to be preserved at low temperature and hot food with clean containers or independent packaging. In the process of shipment, we should try to separate fresh food from other categories.

4. reduce direct contact with the surface of public equipment or facilities, and do a good job of hand hygiene in time. In the process of delivery or door-to-door delivery, try to reduce direct contact with public equipment and facilities such as stair handrails, elevator buttons and door handles; If you take a van elevator, you should wear masks and gloves.

5. Strengthen the awareness of personal protection in the delivery process. Wear masks and gloves when signing for take-out with customers, reduce direct contact, and keep a social distance of at least 1 meters when talking. Hand hygiene should be done in time after delivery or receiving in special places such as medical and health institutions.

6. advocate non-contact delivery of take-away. In medium and high-risk areas, take-away distribution and employees should try their best to adopt non-contact distribution to reduce personal contact under the condition of consultation with customers.

7. Optimize the delivery service. In the process of delivering soup takeaway or fresh food, you should contact the recipient by phone in advance to determine the handover method and reduce the detention time. Pay attention to whether there is liquid leakage during transportation. If there is liquid leakage, the take-away packaging should be replaced in time, and the delivery tools should be cleaned and disinfected.

8. Strengthen personal protection in the dining process. You should choose a well-ventilated, clean and hygienic restaurant. When ordering food, you should choose indirect payment method. Before eating, you should wash your hands or choose a quick-drying hand disinfectant.

9. Strengthen hand hygiene. When going to the bathroom, avoid touching the door handle and other public equipment directly, and carry out hand hygiene in time after defecation.

11, pay attention to personal hygiene habits. Avoid touching your mouth, eyes and nose with unclean hands, and covering your mouth and nose with paper towels or elbows when sneezing or coughing.

11, reduce gathering and close talk. During the break, take-away distribution employees should reduce the gathering and keep a social distance of at least 1 meters when talking with others. Try to reduce visits to closed, unventilated public places and crowded places.