In order to further address the needs of the public life, according to the Tangshan City, the new Crown pneumonia epidemic prevention and control work leading group office of the "on the comprehensive promotion of the business service industry resumption of work to resume business to promote the spirit of the market consumption" spirit of the epidemic prevention and control period, the catering service units in the strict implementation of the epidemic prevention and control measures based on the conditions can be Resumption of dine-in services. Now on the relevant matters are notified as follows:
One, with the legal operating qualifications of the catering service units, in line with the Ministry of Commerce, the National Health and Health Commission "catering in the new coronavirus epidemic during the prevention and control of service guidelines" "Hebei Province catering industry back to work epidemic prevention and control measures guide" and the State Market Supervision Administration of the "catering service food safety practices" and other relevant requirements, can be restored to the dine-in operation in an orderly manner. The requirements may be resumed in an orderly manner. Do not meet the conditions shall not be unauthorized resumption of dine-in operations.
Two, the person in charge of each food service unit for the epidemic prevention and control and food safety is the first person responsible for the business before the security risks to carry out investigation, the operating premises, facilities and equipment, food and beverage appliances to carry out a comprehensive disinfection, on the rotting and deterioration, expired food ingredients to clean up. In accordance with the requirements of the "Code of Practice for Food Safety in Catering Services", seriously implement the procurement of food raw materials and inspection records system, processed food to do raw and cooked separately, cooked and boiled, catering equipment clean and disinfected in place. Procurement of unknown sources of ingredients is not allowed, illegal operation of wild animals and their products is strictly prohibited, not in the operation of captive breeding, slaughter of live poultry.
Three, the food service operators must be stationed in the "Fengyun Sunshine Catering" regulatory platform, daily in accordance with the requirements to complete the self-correction and self-check tasks, clearly uploaded food raw material procurement records, practitioners of the morning inspection records, catering utensils cleaning and disinfection records, sanitation and hygiene of the premises cleaning records, business premises, environmental disinfection records.
Four, food service units to strengthen publicity and guidance, in a conspicuous position to post practitioners, dining staff instructions. After the resumption of work, the business premises to do diligently ventilated, do not use the central air conditioning; daily full disinfection more than 2 times a day, corridors, restrooms, toilets, elevators, handrails and other parts of the customer contact with more than 4 times a day to disinfect, each table after customers finish cleaning up the tables and chairs that is related to disinfection and disinfection records; clean up the food waste in a timely manner, cover, classification management to ensure that the dining place is hygienic and clean; for customers to provide Germicidal hand sanitizer and disinfectant paper towels; large catering units to set up a temporary isolation zone at the entrance.
Five, food service units to strict employee management, screening each employee to work before the 14-day trajectory, informing each employee of the relevant provisions and requirements of epidemic prevention, notify the staff to truthfully apply for the "health pass card". Employees with fever, cough and other symptoms are not allowed to work. Before resumption of work, food service units to equip employees with overalls, masks, gloves and other personal protective equipment, equipped with disinfectant, temperature measurement tools and other epidemic prevention and control materials, the resumption of work to implement the daily physical examination system and registration.
Sixth, practitioners on duty must wear clean overalls, gloves and masks, masks are replaced in a timely manner as required. Epidemic prevention and control knowledge training for practitioners, the service process and customers to maintain spacing, in the preparation of meals before, after the processing of raw or cooked food, contact with waste, before meals and after washing hands strictly in accordance with the six-step method.
Seven, to control the number of meals and time. The actual number of dining staff shall not exceed 50% of the usual, dining customers separated by a distance of not less than 1 meter, to avoid crowded and gathering activities. Each table, each batch of customers dining time up to 45 minutes, the interval is not less than 10 minutes, disinfection and then arrange the next batch.
Eight, dining area to reduce the placement of tables and chairs, the effective spacing of tables is not less than 1 meter, to guide diners dispersed seating, sitting with the same direction, the long table staggered seated, round table seated across the table, advocating for the public **** dining area, a table and a chair. Customers in the booth and box dining, each box only 1 table, the number of people shall not exceed 50% of the number of people set, customers sit in intervals, face-to-face distance of not less than 1 meter, the booth must open the doors and windows, to maintain ventilation. Hot pot restaurant in principle one person one pot.
IX, the operating area of less than 50 _ with a small restaurant registration certificate of catering units to implement the one-person table; small stalls with a record card of catering operators in addition to the implementation of the relevant provisions of food safety and epidemic prevention and control requirements, the use of disposable disinfection of tableware, shall not use unwashed and disinfected food and beverage utensils, shall not provide disposable wooden chopsticks.
Ten, dining staff into the dining place must measure the temperature, wear a mask, real-name registration of identity information and contact information, to facilitate the tracking of the epidemic. Found fever, cough and other symptoms of the personnel, are not allowed to enter. In addition to dining time, the dining staff should wear masks throughout, no loud noises, no close contact, not in the restaurant gossip, entertainment and so on. Food service units should arrange special management personnel to strengthen the inspection within the premises, and timely stop uncivilized dining and adverse epidemic prevention and control behavior.
Eleven, the epidemic prevention and control period, the food service operators are strictly prohibited from hosting large meals, prohibited to receive any form of banquets, meetings, celebrations and other large-scale dining activities; the implementation of staggered meals, in principle, the promotion of separate meals and provide public chopsticks and public spoons, do not have a separate meal system should be provided to each table guests with public chopsticks and public spoons tableware to prevent cross-contamination, more than two people with the same table meals shall be used with public chopsticks and public spoons.
Twelve, food service units need to set up a 1-meter spacing line at the cash register to guide customers to maintain a distance of more than 1 meter. Encourage real-name reservations and cell phone payment, such as cash payments need to leave contact information. May not provide customers with their own ingredients processing services, do not promote the provision of raw dishes.
Thirteen, encourage food service units to increase takeaway delivery, packaged for sale and other business methods, and the use of "food safety seal" to prevent contamination of the distribution process, in accordance with the "contactless distribution" "no contact point to pick up meals "
Fourteen years ago, the United States was the first country in the world to have a food safety seal.
Fourteenth, the food service operators have the obligation to cooperate with the epidemic prevention and control work and responsibility. Found that employees or consumers appear obvious fever, respiratory tract infections and other symptoms, reminded of timely medical attention, and report to the community, shall not deliberately conceal, omit to report, concealment and non-reporting, due to the prevention and control of epidemics do not implement the adverse consequences of the law.
Fifteen, the strict implementation of the grid management, the township government to conscientiously implement the territorial responsibility to strengthen the daily supervision and management. Market supervision, business, health, public security and other departments to implement the responsibility of industry management, close cooperation, the formation of synergies, the epidemic prevention measures are not in place, the implementation of the requirements are not in place, to be shut down and reorganization.
Tangshan City, Fengrun District, the new crown pneumonia
Epidemic Prevention and Control Leading Group Office
March 17, 2020
Small reminder
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