In order to prevent and control the epidemic situation of catering industry in Licheng District and ensure the orderly recovery of catering (dining) business, we have studied and formulated the Work Plan for the Orderly Recovery of Catering (Dining) Business and the Guide for the Orderly Recovery of Catering (Dining) Business, which are hereby printed and distributed, please follow them.
Attachment 1: Work Plan for Orderly Resuming Catering Operations
2. "Guide to Orderly Restoring Catering Business"
65438+February 5, 2022
Attachment 1
Work plan for orderly resumption of catering operation
After research, it is decided to resume catering (dining) business activities in an orderly manner in the whole region from 0: 00 on February 6, 2022. In order to do a good job and ensure the orderly recovery of catering (dining) operations, the work plan is formulated as follows:
First, restore the catering (dining) business scope in an orderly manner.
The catering business units in the whole region resumed catering in an orderly manner.
Two, the orderly resumption of catering (dining) business hours.
65438 from 00: 00 on February 6, 2022.
Three, orderly recovery of catering (dining) business epidemic prevention and control requirements
(1) Strict inspection should be conducted. Check employees, who are key personnel in high-risk areas and home management and have symptoms such as fever, and may not return to their posts; Those who have not held more than 3 negative nucleic acid tests within 5 days may not return to their posts. All streets should coordinate, safely and orderly arrange employees of units that have resumed catering (dining) operations to conduct nucleic acid testing at the "willing to check" point before returning to their posts. During the business period, employees should have a comprehensive inspection and must strictly follow the requirements of nucleic acid detection for key personnel in provincial and municipal headquarters.
(2) Strict place disinfection. Catering units must thoroughly disinfect and ventilate kitchens, dining places, elevators and bathrooms. And thoroughly disinfect and inspect the business premises, equipment and facilities, dining utensils, etc. During the business period, it is necessary to increase the disinfection and ventilation frequency of business premises, equipment and facilities, personnel passages, bathrooms, storage rooms, etc. , to ensure that the business premises are clean and hygienic, indoor air circulation and ventilation are good, and disinfection records are made.
(3) Strict personnel management. Catering units shall strictly implement the location code inspection and temperature measurement of employees, suppliers, takeaways and customers entering and leaving catering places. Anyone with abnormal red or yellow health code or symptoms such as fever, cough and respiratory infection is not allowed to enter the dining place.
(4) Strict dining management. Strictly control the number of people eating. The number of people dining in the canteen is limited to 70% of the reception capacity. The distance between tables in the hall is greater than 1 m, or the number of people dining at a single table is strictly controlled within 10. Each room is limited to 1 table, and the buffet is equipped with a mask. It is recommended that the meal time should not exceed two hours.
(5) Strict emergency management. Catering units should scientifically formulate epidemic prevention and control work plans and emergency plans, and strengthen training exercises. Those who find that the health code is red and yellow are not allowed to enter the store, and immediately report to the local community neighborhood Committee or village Committee, actively cooperate with relevant departments to do all kinds of epidemic prevention and control requirements, and do a good job of control and disinfection under the guidance of professionals.
(6) Strict subject responsibility. Catering units should strictly implement the requirements of epidemic prevention and control such as on-site code scanning inspection and on-site disinfection, take the initiative to accept the inspection, and voluntarily accept the punishment and assume full responsibility if they fail to perform the main responsibility of epidemic prevention and control.
(seven) strictly implement the territorial responsibility. All streets should strictly implement territorial responsibilities, and public security, market supervision, health and other departments should strengthen work guidance. District authorities and streets should intensify inspections, fully and orderly restore food in the lobby, and maintain the normal order of epidemic prevention and control.
(8) Strict supervision and inspection. Business and cultural tourism departments should strictly do a good job in supervision and inspection, and related issues should be handed over to relevant departments in a timely manner. The market supervision department intensified law enforcement inspection, and implemented rectification measures for catering units that violated the relevant provisions on epidemic prevention and control. If there are violations of laws and regulations, the public security department will severely investigate and deal with them according to law. Incorporate units and individuals with dishonesty into credit management.
Annex 2
Guidelines for orderly resumption of catering (dining) operations
In order to guide the catering units in our region to resume catering (dining) business in an orderly manner, this work guide is formulated according to the requirements of epidemic prevention and control in provinces and cities and relevant policies and regulations.
I. Scope of application
This work guide is applicable to the epidemic prevention and control work of catering (dining) business units in COVID-19 during the epidemic prevention and control period. The main contents include staff management, business place management, dining personnel management, food procurement management, emergency management and so on.
Second, the management of employees.
1. Daily health monitoring. Employees should scan the site code of the post every day and conduct temperature detection. In case of fever, cough, respiratory infection and other symptoms, guide them to do personal protection, go to the designated fever clinic or the designated hospital for medical treatment, and it is strictly forbidden to work in spite of illness.
2. Strict nucleic acid detection. Those who belong to high-risk areas, key personnel in home management and have symptoms such as fever are not allowed to return to their posts; Those who do not hold the negative certificate of nucleic acid test for at least 3 times within 5 days shall not return to their posts. During the business period, the nucleic acid detection of employees must be carried out in strict accordance with the nucleic acid detection requirements of key personnel in provincial and municipal headquarters.
3. Risk personnel management. Remind employees not to go to high-risk areas unless necessary. Employees and their families who have lived in key epidemic areas should be managed according to the requirements of epidemic prevention and control.
4. Food delivery service management. Do a good job in health monitoring of food delivery personnel, and those who have symptoms such as fever and cough are not allowed to engage in food delivery services; Strictly implement the relevant provisions of food packaging to ensure the safety of food distribution.
5. Do a good job of personal protection. Employees must keep clean and hygienic during work, wash their hands strictly and wear masks at all times.
Third, the management of business premises.
6. Strengthen entrance management. The manager of the catering business premises shall standardize the posting of the code of the place of use, set up checkpoints at the entrance, arrange special personnel to be responsible, and prepare corresponding epidemic prevention materials.
7. Clean and disinfect the site. Catering units must thoroughly disinfect and ventilate kitchens, dining places, elevators and bathrooms. And thoroughly disinfect and inspect the business premises, equipment and facilities, dining utensils, etc. During the business period, it is necessary to increase the disinfection and ventilation frequency of business premises, equipment and facilities, personnel passages, bathrooms, storage rooms, etc. , to ensure that the business premises are clean and hygienic, indoor air circulation and ventilation are good, and disinfection records are made.
8. Garbage classification management. The garbage generated in the business premises shall be collected separately and removed in time, and the garbage storage facilities shall be cleaned and disinfected every day. The disposal of kitchen waste shall comply with the requirements of laws, regulations and rules.
Four, dining personnel management
9. Enter the door for temperature measurement and code scanning. Designate a special person to be fully responsible for the code scanning inspection of the site code. Special people who can't use or use smart phones, such as the elderly, infants, primary and secondary school students, the disabled, etc., should show their electronic or paper health codes, which will be scanned and registered by the site manager, and their body temperature will be measured before they can go to the store for consumption. Anyone who is abnormal or has symptoms such as fever, cough and respiratory infection is not allowed to enter the dining place.
10. Strict dining management. Strictly control the number of people eating. The number of people dining in the canteen is limited to 70% of the reception capacity. The distance between tables in the hall is greater than 1 m, or the number of people dining at a single table is strictly controlled within 10. Each room is limited to 1 table, and the buffet is equipped with a mask. It is recommended that the meal time should not exceed two hours.
1 1. Promote public chopsticks and spoons. Promote the dining system and choose the dining forms of "table", "spoon" and "dining buffet". Advocate non-contact ordering and checkout.
Five, food procurement management
12. Strict process management. Strengthen the management of the whole process of food procurement, transportation, storage and distribution, and do a good job in personal protection and information registration. Thoroughly clean and disinfect the logistics vehicles every day, and keep relevant information. Catering service units have their own drivers and passengers to implement standardized management, and must hold negative reports of nucleic acid testing within 48 hours, and wear masks and gloves.
13. Strict food procurement. Strictly implement the system of requesting certificates and tickets for food incoming inspection to ensure food safety and traceability, and do not purchase and use "three noes" products. It is forbidden to purchase, process and store wild animals or wild animal products, and it is forbidden to purchase ingredients from unknown sources.
14. management of imported cold chain food. The sales and operation of imported cold chain food should strictly use "Shandong cold chain" and implement various measures to prevent and control the epidemic situation of cold chain food, such as asking for certificates and tickets, storing in different regions, and selling clearly. It is strictly forbidden to produce and operate imported cold-chain food without legal procedures and unknown sources.
Sixth, emergency management
15. Strengthen emergency drills. Catering business units need to formulate epidemic prevention and control work plans and emergency plans, grasp the new requirements of epidemic prevention and control in time, and ensure that all employees are familiar with the work requirements of epidemic prevention and control work plans and emergency plans, such as division of responsibilities and emergency response.
16. Disposal of local epidemic situation. Those who find that the health code is red and yellow are not allowed to enter the store and immediately report to the local street, actively cooperate with relevant departments to do all kinds of epidemic prevention and control requirements, and do a good job of control and disinfection under the guidance of professionals.
Original title: Licheng District, Jinan: Orderly resumption of dining and 70% limited reception capacity.