Since before the Spring Festival, the COVID-19 epidemic has touched everyone's heart, which is also related to everyone's safety. There are many questions about "safe eating" from responding to the call to "suffocate the virus" at home to returning to work. Let's try to list them:

There are many people in the dining hall and restaurant, so how can we not gather?

should I wear a mask when I enter the restaurant? Do you want to wash your hands?

is it best to bring your own tableware?

Is there any "eating etiquette" like "cough etiquette" when eating?

which foods are best not to eat?

what should I do if the dining hall and dining room can't open the window?

how to strengthen the sanitation and disinfection of canteens and restaurants?

how do the staff protect themselves?

do you need special treatment for kitchen waste? ......

Guideline 1: Don't gather when eating, skip the peak or skip meals

When eating at work, it is very easy for people to gather in the unit canteen or surrounding restaurants, which is not good for epidemic prevention.

Therefore, it is suggested that all units make reasonable arrangements, and try their best to make employees eat in shifts and in turns. Where conditions permit, you can provide places where you don't eat, and you can eat separately after picking up your own food. The dining place needs good ventilation. If the factory provides dormitories, it is recommended to provide lunch boxes, and employees should bring meals back to their residences to eat.

In particular, it should be reminded that if there are some employees who take delivery, it is best for the delivery staff not to enter the office building, and the employees should try their best to take delivery without contact-negotiate with the delivery staff about the location.

guideline 2: three things before entering a restaurant

the first thing is to monitor your body temperature. People with abnormal body temperature should try to avoid eating in canteens and restaurants.

if it's an internal canteen, and the dining staff have already taken temperature monitoring before entering the office area, it's unnecessary to take temperature measurement when going to the canteen to eat. If the canteen is open to the public, or it is an outside restaurant, foreign diners need to take their temperature before entering the canteen.

second thing, put on a mask.

Make sure that you don't have suspicious symptoms of COVID-19, wear a mask correctly and enter the restaurant. Keep a certain distance when waiting in line to buy and receive meals, and don't be crowded. Take off your mask before eating.

the third thing is to wash your hands thoroughly.

get a good meal, find a seat, take off your mask, and be sure to wash your hands before eating.

canteens and restaurants should be equipped with sufficient hand sanitizer in the restrooms and hand washing places to ensure the normal operation of water supply facilities such as faucets.

Guideline 3: "Eating etiquette" means to communicate less and concentrate on eating

When eating, first of all, you should pay attention to not sitting next to each other as much as possible. At this time, the mask protection between people is gone. It is best to sit at a single table or at a separate table to avoid the spread of droplets.

Eating is often a time for work exchange, information transmission and gossip. However, during epidemic prevention, it is recommended to communicate less, let alone speak loudly, so as to avoid foaming and concentrate on eating.

Special reminder: Don't share meals with each other, otherwise it may become a "sharing" virus.

guideline 4: which foods are best not to eat?

In the face of epidemic situation, one of the best defenses is to improve one's own resistance and immunity. Therefore, experts from the National Center for Food Safety Risk Assessment pointed out that during epidemic prevention, we should reasonably balance food, drink plenty of water, and do not eat raw or undercooked food.

you can eat according to your personal taste, but the diet should be mixed with meat and vegetables, mixed with cereal and beans, with both eggs and milk, and plenty of fruits and vegetables. Eat less fat meat, smoked and pickled meat products, and eat less high-salt and fried things. Drinking enough water can help promote the body's metabolism.

In particular, don't eat raw fish, beef, etc., and eat less raw food such as salad and cold salad or other semi-cooked food. At present, the mode of fecal-oral transmission in COVID-19 has not been finalized, but some patients infected by novel coronavirus have abdominal pain and diarrhea. Clinical and scientific researchers have found that the virus is positive in patients' feces. Although it is not a live virus, cooking food thoroughly before eating is an important part of the prevention and control of infectious diseases.

guideline 5: do you need to bring rice or bring your own tableware?

Bringing rice is regarded as a "hygienic, delicious and healthy" choice by many people. If the company has thorough heating equipment such as microwave oven, there is no problem.

Recently, it was reported that a man in Ningbo bought vegetables without wearing a mask, and he was infected after only 1.5 seconds of contact with a confirmed patient, which caused concern. Shenzhen CDC experts pointed out that it is difficult to use a single exposure time to determine whether it is infected or not, and to confirm that all transmission chains are more appropriate, but in order to avoid close contact with infection, you must wear a mask when going out to buy food.

bring your own tableware, if you do a good job of disinfection, it is no problem. Tableware and articles in restaurants and canteens should be strictly cleaned and disinfected for reference by those who bring their own tableware.

Guideline 6: No natural ventilation, use fan+air disinfection

In any case, the dining hall and dining room are relatively crowded. After all, meetings can be closed or "held in the cloud", but eating is not allowed. Therefore, it is very important to strengthen the ventilation of canteens and restaurants and keep the air fresh.

1. Natural ventilation. Doors and windows should be opened for ventilation as much as possible to promote air circulation. In buildings with poor ventilation conditions, fans should be used to strengthen ventilation.

2. Keep the fresh air volume in the air-conditioned environment. Restaurants using air-conditioning equipment increase the fresh air volume and ventilation volume or turn on the ventilator and air-conditioning fresh air device to increase air circulation. The air conditioning filter should be cleaned and disinfected once a week. It can be soaked in disinfectant with the concentration of available chlorine of 251 mg/L ~ 511 mg/L for 31 minutes, then rinsed with clear water and dried before use.

3. air disinfection. When the air quality is poor, ventilation should be strengthened, and air disinfection machine can also be used for air disinfection.

Guideline 7: Sanitation and disinfection of environmental products should be strengthened

Parts exposed to public * * * *:

Door handles, faucets, seat handrails, elevator switches, elevator handrails, countertops, etc., and key parts can be wiped with disinfectant with the concentration of available chlorine of 251 mg/L ~ 511 mg/L or 75% alcohol twice a day.

the floors of canteens and restaurants should be mopped with disinfectant with effective chlorine concentration of 511mg/L, 1 times a day.

The first choice for tableware, teacups and other articles is physical disinfection, that is, circulating steam at 111℃ for 11 minutes and boiling for 11 minutes, or using ozone tableware to disinfect ultraviolet-ozone tableware disinfection cabinet, ultraviolet disinfection box and automatic washing and disinfection dishwasher. It can also be chemically disinfected, soaked in disinfectant with available chlorine concentration of 251 mg/L ~ 511 mg/L, which needs to be thoroughly cleaned.

When preparing food, raw and cooked utensils should be cleaned and disinfected separately; Cooking utensils such as knives and chopping boards should be cleaned and disinfected after use. The first choice is to circulate steam at 111℃ for 11 minutes or boil for disinfection for 11 minutes. If it is not heat-resistant, chemical disinfection can be used, and it can be soaked in disinfectant with effective chlorine concentration of 511mg/L for 31min, and then cleaned for later use.

guideline 8: staff should wash their hands more frequently

all staff in restaurants and canteens must wear masks and carry out health monitoring. If you have symptoms such as fever, fatigue, dry cough and chest tightness, you should seek medical treatment in time and don't go to work sick.

Wash your hands more frequently than the average person: wash your hands in running water with soap or antibacterial hand sanitizer before starting work, before handling food, after going to the toilet, after handling raw food, after handling contaminated equipment or tableware, after coughing, sneezing or blowing your nose, after handling animals or waste, after touching your ears, nose, hair, mouth or other parts of your body, and after engaging in any activities that may pollute your hands.

Work clothes are indispensable, and it is emphasized that the work clothes of chefs and restaurant waiters should be cleaned and disinfected every day.

guideline 9: don't buy ingredients from unknown sources

ingredients are also one of the key points of epidemic prevention. Go to regular vegetable markets, supermarkets, etc. to purchase ingredients and do personal protection.

don't buy, cook or sell "game" such as wild animals, don't kill live livestock and poultry by yourself, don't cook or sell livestock and poultry and their products from unknown sources, and don't sell or sell food that has passed its shelf life.

Don't hoard ingredients. Perishable fruits and vegetables should be eaten and bought now. In order to reduce going out, you can reserve frozen meat products, root vegetables and so on.

guideline 11: the uncleared garbage should be covered

the food processing workshop should be kept clean and dry, and kitchen waste should not be stored.

the garbage should be removed in time, and the garbage that has not been removed should be placed in a covered bucket, and the inner and outer surfaces of the garbage can should be sprayed with disinfectant with effective chlorine content of 1,111 mg/L ..

Special reminder: If novel coronavirus's suspected cases or exposed cases are found in canteens and dining places, the whole canteen should be disinfected at any time according to the Guidelines for Hygiene, Cleanliness and Disinfection of Pneumonia in Public Places to Prevent novel coronavirus Infection, and the final disinfection, including garbage, should be carried out by professional departments such as disease control.