Current location - Recipe Complete Network - Catering training - From 00:00 on October 11, Ji'an orderly resumption of dang food
From 00:00 on October 11, Ji'an orderly resumption of dang food
In order to further safeguard the people's normal production and living order, to ensure that the resumption of work and production is carried out smoothly, Ji'an City, the new Crown pneumonia epidemic prevention and control headquarters decided, from October 11th 00:00, in the strict and tight implementation of the normalization of the preventive and control measures on the basis of the city's food and beverage industry in an orderly resumption of the dine-in, is now notified as follows:

One of the adhere to the strict and tight implementation of normalization of the epidemic prevention and control measures. Normalization is not equal to normalization, low risk is not equal to zero risk. The food service operators should always tighten the epidemic prevention and control of this string, alarm bells ringing, prevention is better than cure.

Two, the strict implementation of epidemic prevention and control of the main responsibility. Food service operators should consciously implement the epidemic prevention and control measures, consciously accept the supervision of the regulatory authorities and consumers, consciously engaged in service operations in accordance with the law, the strict implementation of the "Food Safety Code of Practice for Catering Services" to ensure food safety.

Three, strengthen the health management of the premises. Food service units to resume operations before the need for business premises, equipment and facilities, food utensils, etc. for a comprehensive and thorough cleaning and disinfection. During the operation, every day to do a good job of place ventilation and cleaning and disinfection, food utensils, dining tables to do a disinfection, food waste in accordance with the provisions of the timely disposal; to maintain the dining place ventilation, strengthen the flow of indoor air, ventilation at least 3 times a day, each time for at least 30 minutes; public restrooms should be equipped with enough hand sanitizer, cleaning and disinfection no less than 3 times a day; elevator buttons, switches, escalator handrails, door handles, Faucets and other high-frequency contact surfaces are disinfected at least once every 2 hours.

Four, strictly practitioners return to work management. Practitioners need to provide 48 hours of nucleic acid test negative proof before returning to work, return to work in accordance with the provisions of the nucleic acid test, and do a good job of health monitoring, during the work must wear a mask, is strictly prohibited abnormal body temperature or fever, coughing and other respiratory infection symptoms, not the whole process of vaccination of the employees back to work.

Fifth, the strict implementation of "a test a sweep a wear three check" measures. Food service operators shall be posted at the door in a conspicuous position fixed place code and trip code, to enter the store consumers to strictly implement the check health code, check the nucleic acid negative certificate, check trip code, temperature measurement, wear masks and other preventive and control measures. When feverish persons, persons with red or yellow codes and persons returning from medium- to high-risk areas are found, they should be immediately registered and reported to the industry authorities or local communities. Consumers are reminded to wear masks throughout the day for personal protection except during mealtimes.

Sixth, strictly control the number of people dining. Food service enterprises to take measures to reduce the placement of tables and chairs, appropriately increase the distance between the dining staff, strict control of the number of people dining. Dining masses should actively cooperate with the prevention and control requirements, dining end as soon as possible to leave, do not stay, do not gather. Continue to implement the "wedding slow, simple white, banquet not to do" requirements.

Seven, adhere to civilized dining. Consumers should consciously implement the relevant prevention and control policies, actively cooperate with the prevention and control requirements of the catering operators, while doing a good job of personal protection, to avoid contact with the potential risk of infection, CD-ROM action, rational consumption, civilized dining.

Eight, strengthen supervision and inspection. Industry regulators should strictly industry management, supervise and inspect food service units to strictly implement the main responsibility of epidemic prevention and control. Prevention and control measures are not in place for food service units, immediately ordered to shut down and rectify the situation is serious, in accordance with the law to pursue the appropriate responsibility.

Nine, strengthen the classification of waste disposal. Timely collection and removal, waste masks should be set up special garbage cans. Daily cleaning and disinfection of garbage storage facilities.