1. All catering service units must arrange special personnel to scan and check the codes of people entering the store, urge them to wear masks, and take temperature measurements.

second, strictly control all kinds of gathering activities. According to the current epidemic situation, large-scale offline meetings, training, forums, celebrations, performances, exhibitions and other gathering activities will be suspended. Catering service business units shall not undertake collective dinners of more than 51 people. Self-organized group banquets in rural areas resolutely implement the prevention and control requirements of "who approves, who is responsible", "who holds, who is responsible" and "who is out of control and who is responsible", and strictly control the number of people per meal to less than 51, and the township people's government will provide on-site guidance and report in advance. Advocate "red things slow, white things simple", and family gatherings should not exceed 11 people.

3. Keep the business premises ventilated and disinfect the business premises every day; Conditional catering service units can be equipped with hand disinfectant or inductive hand disinfection facilities at elevators, cashiers and other places; If there is no hand washing facility in the dining area, it should be equipped with hand disinfection products such as hand-free disinfectant or other hand disinfection facilities; Abandoned masks should be provided with special trash cans, and the garbage storage facilities should be cleaned and disinfected every day.

4. For catering units that use imported cold-chain food, the "four certificates" should be complete, and they should not be used without the traceability information of the above-mentioned "four certificates" or "Sichuan cold chain" system; Direct contact personnel of imported cold chain food should be tested for Covid-19 nucleic acid every week as required.

5. The catering service unit shall set up a "one-meter line" in the waiting area, meal taking area, checkout area and other areas where people are easy to gather inside and outside the store, strictly control the crowd density, and the number of people entering the store should match the number of meals, so as not to cause people such as ordering, waiting for meals, etc. to gather. Advocate the establishment of a customer reservation system, reasonably arrange the time for customers to arrive at the store, and avoid people gathering.