1 strictly implement relevant regulations. Attach great importance to the possible risks caused by virus infection, do a good job in employee training and take adequate prevention and control measures in accordance with the work guidelines of relevant departments.
2 pay attention to the physical condition of diners. Pay close attention to the physical condition of hotel consumers, especially the elderly, children, pregnant women and people with weak resistance, remind consumers of fever symptoms in time, and strictly register consumers with fever, cold, cough and respiratory infection if they are found.
3 strictly control the procurement of raw materials. It is necessary to purchase raw (auxiliary) food materials from formal channels, and implement the system of claiming certificates, tickets and incoming goods inspection. Animal products such as pork must strictly obtain "two certificates and one report". Do not process and produce foods that are spoiled, toxic and harmful, exceed the shelf life and do not meet food safety requirements.
4 strict employee health management. Do a good job of filing the daily morning check-up records, measure the staff's temperature, and stop working immediately if employees with fever, cold, cough symptoms and respiratory infection are found, register well and go to the hospital in time. Employees working in separate meals, open stalls, cooked food processing and other special rooms should wear masks.
5 keep disinfection and ventilation. Ensure that the tableware is used after disinfection, and disinfect the cleaning space every day. Air circulation should be maintained in operating places, restaurants and staff dormitories. The air conditioner in a closed room should be cleaned and disinfected regularly.
6 maintain personal hygiene. Maintain personal cleanliness and hygiene, especially before processing food, after eating and defecating, before going to work, after finishing operation, after touching garbage cans, etc., wash your hands with running water and soap, and rub your hands for not less than 21 seconds, and disinfect them with disinfectant if necessary.
7 strengthen process control. Food processing should be thoroughly cooked to ensure that the central temperature of heated food is not lower than 71℃. Cold dish making, raw seafood processing, tableware cleaning and disinfection, distribution and other key links should standardize the processing operation, separate raw and cooked, and keep samples of all processed dishes according to regulations.
8 avoid overload operation. Units that receive large-scale dinners suggest in principle to postpone or cancel group dinners, group dinners, wedding banquets, teacher-student dinners, etc. to avoid virus infection. Resolutely put an end to overloaded meals, tableware, cookers and utensils need to be prepared in advance, and daily maintenance and disinfection measures should be strictly implemented.
legal basis
food safety law of the people's Republic of China
article 21 the results of food safety risk assessment are the scientific basis for formulating and revising food safety standards and implementing food safety supervision and management. After food safety risk assessment, it is concluded that food, food additives and food-related products are unsafe. the State Council food safety supervision and management departments shall immediately announce to the public according to their respective duties, inform consumers to stop eating or using, and take corresponding measures to ensure that the food, food additives and food-related products stop production and operation; Where it is necessary to formulate or revise relevant national food safety standards, the health administrative department of the State Council shall, jointly with the food safety supervision and administration department of the State Council, immediately formulate and revise them.
article 22 the food safety supervision and management department of the State Council shall, jointly with the relevant departments of the State Council, make a comprehensive analysis of the food safety situation based on the results of food safety risk assessment and the information of food safety supervision and management. The food safety supervision and management department of the State Council shall promptly put forward the food safety risk warning for the food that may have a high degree of safety risk through comprehensive analysis, and announce it to the public.