Strictly control the resumption of business of catering units in the whole city

According to the relevant requirements of epidemic prevention and control in COVID-19, catering service providers will all stop taking over the centralized dining activities of staff and continue to cooperate with the implementation of epidemic prevention and control measures. Those who need to provide catering services for specific groups such as medical staff, patients, quarantine personnel, epidemic prevention and control staff, and personnel of units returning to work must be verified by the local market supervision department on the spot, and the business can be approved only after meeting the requirements of food safety and epidemic prevention and control, and no meals can be held. Support qualified online ordering service enterprises to carry out "zero contact delivery service". Advocate to take packaging and go home for dinner and other consumption methods. In the future, with the improvement of the epidemic prevention and control situation, the catering business will be gradually and orderly liberalized.

For catering service providers and catering service providers preparing for business, it is required to implement both food safety measures and epidemic prevention and control measures to ensure food safety and prevent cross-infection and epidemic spread.

Specific requirements

Strengthen the training of epidemic prevention knowledge and skills of employees;

implement dynamic detection of health status of personnel;

ambient ventilation;

standardize the environmental disinfection behavior in catering service places;

strictly manage the procurement and storage of food and food raw materials, and strictly implement the system of obtaining certificates and tickets for food raw materials procurement and checking records for incoming goods. Establish and improve the ledger of food raw materials in and out of the warehouse, and standardize the behavior of food storage management. Food and beverage service places prohibit the operation of wild animals, captivity and slaughter of live birds;

it is not allowed to purchase and operate livestock and poultry meat and products that are incomplete in obtaining certificates and tickets and have not passed quarantine inspection;

strictly implement the requirements of the food safety operation standard for catering services;

do a good job in food cleaning, rough processing, cooking, meal preparation, sample retention, etc. Cooked food processing should be cooked thoroughly, and the central temperature should reach above 71 degrees. Keep the operation room clean and dry, and it is forbidden to mix raw food and cooked food, and it is forbidden to mix raw food and cooked food processing equipment, and implement the management requirements of special or special areas;

dining units that adopt centralized distribution should choose catering units that have obtained the qualification of collective dining distribution units or have been approved by local market supervision. Centralized dining distribution catering service providers, to strictly separate meals, food delivery management measures, strictly regulate the cleaning, disinfection and cleaning of tableware.

Description

During the period of epidemic prevention and control in COVID-19, catering units must be unified and clear by the epidemic prevention and control headquarters of the county where they are located before starting business, and report the preparation for opening to the local market supervision department.

make overall preparations before opening, including organizing employees to carry out special training on prevention and control knowledge and skills in time before resuming opening, preparing materials for epidemic prevention and control, preparing disinfection products such as hand sanitizer, disinfectant water and alcohol that can last for a certain period of time, thoroughly cleaning and disinfecting the environment, processing facilities, tool containers and tableware of catering service places, establishing special ledgers and carefully recording the situation of epidemic prevention and control, and continuously keeping the catering service places clean and tidy.

local market supervision departments should strengthen the control of catering units in their jurisdictions, including rural collective dinners, intensify inspections and investigations, and strictly prevent unauthorized business and dinners. For catering units that have been approved to operate, it is necessary to implement the responsibility system of supervisors and implement work measures to ensure that food safety accidents do not occur and that the epidemic does not spread.