Before entering the business premises, consumers should measure their body temperature, light up the code and scan the code. If anyone with red team is found, he should immediately report to the local community, do a good job of personal protection, isolate on the spot and wait for transfer management.
If yellow code personnel are found, they should be discouraged from entering, advised to do personal protection, and informed to do investigation management and health monitoring in their communities.
Consumers with symptoms of fever, cough and respiratory infection are not allowed to eat in business premises, and it is recommended to seek medical advice in time.
Advocate telephone ordering, online ordering and limited-time dining to prevent stores from getting together and waiting for meals. Advocate civilized dining, wash hands before meals, and use public spoons and chopsticks.
Second, strengthen the health protection of employees.
Organize and implement the requirements for employees to be vaccinated with COVID-19 vaccine; Establish employee health check-up account, and prohibit employees with fever, cough, respiratory infection and other symptoms from taking up their posts.
Implement the system that employees wash their hands, wear masks and work clothes; Wear gloves to process imported cold chain food.
Three, strict import of cold chain food procurement acceptance
Strictly implement the incoming inspection system. No imported cold chain food without inspection and quarantine certificate, disinfection certificate, centralized supervision warehouse certificate, COVID-19 nucleic acid test report and traceability information shall be purchased.
Fourth, strengthen the management of business premises.
Regularly clean and disinfect the facilities, equipment and cold chain food warehouses in the business premises as required, and keep account records.
Keep the air circulation in food processing places and catering places. Classified collection and treatment of garbage, keep the business premises clean and tidy.
Five, strengthen the network catering service epidemic prevention and control.
Strictly implement the daily health monitoring system of food delivery personnel and conduct nucleic acid sampling and testing every week. It is strictly forbidden for food delivery personnel with fever, cough, respiratory infection and other symptoms to go to work and see a doctor in time, and clean and disinfect the food delivery box as required;
Actively promote the non-contact distribution mode, office buildings, residential quarters, hospitals, universities and other key places should actively promote the non-contact take-away service of catering.
Sixth, strengthen training and publicity.
Strictly train employees on the prevention and control of infectious diseases, food safety knowledge and health knowledge, improve the work level of epidemic prevention and control and food safety of employees, and make training records.
Use electronic display screens, posters and other publicity media to publicize epidemic prevention and control policies and epidemic prevention knowledge to consumers, guide consumers to do personal protection, and express understanding and support for the inconvenience caused by epidemic prevention and control in restaurants.