Technical plan for prevention and control of COVID-19 in Yantai shopping malls, supermarkets and other places

Preparation before resuming business

Implementation of main responsibility. The person in charge of shopping malls and supermarkets is the first person responsible for epidemic prevention and control, making emergency plans, clarifying the job responsibilities of relevant personnel, and doing a good job in employee information collection.

cleaning and cleaning in the venue. Open doors and windows before business to strengthen ventilation. Clean up the debris and garbage accumulated in the place, so as to be hygienic and have no dead ends. Conditional, preventive cleaning and disinfection of central air conditioning system can be carried out.

training for those who have returned to their posts. Conduct professional knowledge training for personnel responsible for temperature detection, disinfectant preparation, prevention and control knowledge education and emergency isolation area management.

prevention and control of material allocation. Purchase enough masks, disinfectants, hand sanitizers, quick-drying hand disinfectants, thermometers and other prevention and control materials in advance.

set the prevention and control area. Clearly mark key areas such as temperature detection area, emergency isolation area, prevention and control material storage area and garbage disposal area in the site.

master emergency measures. Know the local designated hospitals in advance to ensure that employees can be sent to hospital for treatment in time when they find suspected symptoms.

Health management in business

Carry out personnel temperature detection. A special person should be set up at the entrance of the business premises to measure the body temperature of each employee and customer, and only when the body temperature is normal can they enter.

strengthen indoor ventilation. Strengthen indoor air circulation, prefer natural ventilation, and open doors and windows for ventilation as much as possible. The operating air conditioning and ventilation system shall clean, disinfect or replace the open cooling tower, filter screen, filter, purifier, fresh air outlet, air handling unit, surface cooler, heater, condensate pan and other equipment parts every week. Air conditioning ventilation system needs to close the return air system.

use the elevator reasonably. Limit the number of people who take the elevator every time, and keep a proper distance from each other when taking the elevator. Take the van elevator as little as possible. It is recommended to take the safe passage for shopping on low floors, and give priority to using escalators on higher floors and avoid direct contact with handrails as much as possible.

shorten customer waiting time. We should control the passenger flow during peak hours and reduce the number of customers entering at the same time by controlling the diversion. As far as possible, the goods are packaged and priced in advance, which is convenient for customers to settle accounts directly. Recommend customers to do self-service shopping and self-settlement, so as to minimize the queuing time.

toilet cleaning. When using the bathroom, you should turn on the exhaust fan. After use, you should cover the toilet seat before flushing. The trap of the toilet sewer pipe should maintain a certain water seal height.

garbage removal and disposal. The garbage generated every day should be classified, managed, temporarily placed and cleaned up in a special garbage disposal area. The area around the garbage temporary storage site should be kept clean and disinfected at least once a day.

cleaning and disinfection

surface cleaning and disinfection. The environment should be kept clean and tidy, disinfected regularly every day, and the cleaning and disinfection records should be kept. The surface of the object in high-frequency contact can be wiped with chlorine-containing disinfectant containing 251-511mg/L of available chlorine. It is recommended to disinfect at least once a day before and after business, and the number of disinfection times can be increased appropriately according to the passenger flow.

trash can disinfection. Garbage containers such as trash cans can be cleaned and disinfected regularly. It can be wiped with chlorine-containing disinfectant with available chlorine of 511mg/L, or with disinfectant wipes.

sanitaryware disinfection. Sanitary ware can be wiped and disinfected with chlorine-containing disinfectant with effective chlorine of 511 mg/L. After 31 minutes, it is rinsed with clean water.

disinfection of work clothes. Change work clothes regularly; It can be disinfected by circulating steam or boiling for 31 minutes, or soaked in 511mg/L chlorine-containing disinfectant for 31 minutes, and then cleaned routinely.

it is convenient for customers to wash their hands. Ensure the normal operation of hand washing facilities in the business premises, and equip the information desk and cashier with quick-drying hand disinfectant. When conditions permit, it can be equipped with inductive hand disinfection facilities.

personal protection

wear a mask. Employees should wear protective masks when they are on duty. Customers should also wear masks. Employees should keep a certain distance and avoid direct contact when communicating with customer service.

pay attention to hand hygiene. Staff should always wash their hands during their posts, and an effective alcohol-containing quick-drying hand disinfectant can be used. Under special conditions, hand disinfectants containing chlorine or hydrogen peroxide can also be used. When there are pollutants visible to the naked eye, you should use hand sanitizer to wash your hands under flowing water.

employees eat at the wrong time. Employees' dining places should be kept ventilated and ventilated, and employees should eat in a staggered and packaged way. Strengthen the cleaning and disinfection of public tableware, tableware should be disinfected by one person, one with one use, and the dining tables, chairs and floors should be cleaned and disinfected daily.

epidemic response

set up an emergency area. Emergency areas can be set up in the business premises; When people with suspected symptoms appear, go to the area for temporary isolation in time, and then deal with them according to relevant regulations.

strengthen health monitoring. Employees should pay attention to their own health status monitoring during their on-the-job period, and do a good job of self-management according to the principle of "early detection, early reporting, early isolation and early treatment". Business units shall reasonably arrange employees to take turns.

response to suspected cases. When employees have suspicious symptoms such as fever, fatigue, dry cough, etc., they should arrange for medical treatment nearby in time, and disinfect their workplaces and articles under the guidance of professionals. The business premises shall promptly report to the relevant departments, conduct investigation on close contacts under the guidance of professionals, and conduct isolated observation.