The Spring Festival is a good day, is also very suitable for the banquet, but because of the epidemic this year, this year, many people are asking whether they can set up a banquet, then 2021 New Year's Eve Guangzhou can set up a banquet. Here we come together to see it.

2021 Guangzhou New Year's Eve can set up a banquet

In the advocate of the wedding ceremony, funeral simple to do quickly under the premise of the need to strictly in accordance with the guidelines of the epidemic prevention and control work, the implementation of personnel health management, control the scale and density of the personnel, the wedding and funeral activities to participate in principle to control the personnel of less than 150 people.

Guangzhou wedding and funeral and other customary activities epidemic prevention and control of the main measures

(a) strengthen the prevention and control of policy guidance. All localities to guide the village (community) to "change bad habits, a new style", advocating healthy and civilized green lifestyle related content into the revision of the scope of the village rules and regulations. Party members and cadres to play a leading role in guiding the masses to change their attitudes and eliminate bad habits, and actively advocate "heavy registration, strong responsibility, and thrift" of the new style of marriage, the implementation of simple funerals and green civilized memorials.

(ii) zoning classification and management. All localities in the advocacy of wedding new, funeral simple to do quickly do under the premise of high-risk areas prohibited to hold various forms of wedding and funeral crowd gathering activities; medium-risk areas to limit the number of participants in the wedding and funeral, as far as possible to increase the distance between the crowd using separate meals and other ways; medium and low-risk areas to do a good job of participants to measure body temperature, personnel health scanning or registration, disinfection of the premises ventilation, and other epidemic prevention and control measures.

(C) the implementation of personnel health management.

1. Carry out health monitoring. Wedding and funeral activities organizers are responsible for arranging special people to participate in the activities of health information registration and temperature monitoring, grasp the first 14 days of the relevant people's travel history and health status, the epidemic in the high-risk areas to Guangdong personnel must be reported to the community, according to the latest prevention and control requirements for health management. Persons with symptoms such as fever (≥37.3℃) and dry cough are strictly prohibited from participating in activities.

2. Good health protection. Activity participants in accordance with the "public scientific wearing masks guidelines (revised)" (Joint Prevention and Control Mechanism No. 174 [2020], the relevant guidelines can be downloaded on the official website of the Guangdong Provincial Health Commission) scientific wearing masks, crowded, poorly ventilated places need to wear masks, to participate in the activities of good personal protection, strengthen hand hygiene, pay attention to cough etiquette.

3. Control the size and density of personnel. Wedding and funeral activities to participate in principle to control the personnel within 150 people, between people to maintain a safe distance of more than 1 meter, try to avoid shaking hands, hugging and other close contact behavior.

4. Set up temporary medical observation points. According to the participants and the actual situation of the activity place to set up a certain number of temporary medical observation points. Temporary medical observation points for the initial temperature ≥ 37.3 ℃ personnel temperature retest and to be sent to stay. Observation points to be located in a relatively independent, well-ventilated room, need to be equipped with 1-2 staff, responsible for temperature monitoring and fever personnel management, and equipped with mercury thermometer, disposable medical surgical masks, disinfectant paper towels, medical latex gloves, quick-drying hand sanitizer, 84 disinfectant and other items.

Guangzhou City during the Spring Festival food service industry new crown pneumonia epidemic precision prevention and control guidelines

I. Scope of application

These guidelines are applicable to the Spring Festival holiday, within the city of Guangzhou, food service units of the epidemic prevention and control work.

Two, low-risk areas of prevention and control requirements

(a) the establishment of prevention and control of special working groups.

Implementation of the main responsibility for the prevention and control of food service units, the legal representative of the food service unit is the first person in charge, should take the initiative to dock the local health department to do a good job of epidemic prevention and control, scientific development of targeted and operational epidemic prevention and control of the work program and emergency response plan; to ensure that masks, hand sanitizers, disinfectants and thermometers and other epidemic prevention and control materials are equipped with in place; on the employee to carry out epidemic The company has also conducted training for employees on epidemic prevention and control knowledge to ensure that all employees should know what they should know.

(2) Do a good job of employee health monitoring and management.

1. Food service units should establish employee health records, record daily temperature, out of the situation and other information. Employees once a fever, fatigue, dry cough and other suspected new coronary pneumonia typical symptoms, should be reported to the unit or the community, timely to the designated medical institutions, such as diagnosed timely notification of the relevant personnel in accordance with the provisions of the isolation. If employees find *** with the residents or close contacts with suspected new crown pneumonia typical symptoms, should be promptly reported to the unit and do a good job of personal protection and self-isolation, if necessary, should go to the designated medical institutions.

2. Food service unit employees in accordance with the "Guangzhou City, the new coronavirus pneumonia prevention and control guidelines (ninth edition)" - "public wearing masks guidelines" requirements, scientific wearing masks, staff must wear masks during the post; masks wet or dirty, to be replaced in a timely manner. Daily to strengthen hand hygiene, hand washing, master the "seven steps to wash hands", and focus on cough etiquette.

3. Standardize the hygiene management of work clothes. Regular replacement of work clothes, while strengthening the management of work clothes disinfection, available circulation steam or boiling disinfection for 30 minutes, or chlorine disinfectant soak for 30 minutes, and then routine cleaning.

(3) Strengthen business health management.

1. Control the number of people dining in the restaurant (hall), pull the spacing between tables to ensure that the interval is more than 1 meter; such as tables and chairs are fixed and can not be moved to clearly identify the non-use of the table; do not arrange for non-peer customers to dine at the same table.

2. Encourage the provision of customized New Year's Eve dinner takeaway service and group meal booking delivery service. For customers to pick up or delivery of meals, it is appropriate to use a sealed way to hold, advocate the use of each meal or custom-made special food safety seal. If there is no food safety seal, one-time-use, non-recoverable materials can be used to close the outer packaging to prevent contamination of the meals during transportation. Catering takeaway and delivery services should strictly implement the relevant requirements on health protection against epidemics for takeaway delivery and courier workers. Promote the reservation of meals and staggered meals.

3. Star-rated hotels and conditional food service units should be through posters, electronic screens, bulletin boards or in the dining area in a conspicuous position, etc. to publicize the knowledge of the new Crown pneumonia normalized prevention and control, to guide customers to cooperate with the premises to implement the epidemic prevention and control measures.

(D) Strengthen the prevention and control in food procurement and processing.

1. Strictly implement the purchase inspection and claim system to ensure that the source of ingredients can be traced. Outside the procurement staff to do a good job of personal protection. Procurement and sale of wild animals and their products are strictly prohibited.

2. Selection of raw material suppliers, food processing and production, cleaning of eating utensils and processing equipment to comply with the relevant provisions of food safety. Pay close attention to the raw material suppliers where the epidemic changes, such as raw material suppliers have employees diagnosed, according to the relevant provisions of the prevention and control of raw materials have been purchased sealed pending investigation.

3. Reduce the provision of raw food and semi-raw food dishes. If you sell imported cold-chained food, you should implement a special channel for imported cold-chained food, special area for storage, special area for sale, not to be mixed with other food storage and sales. Consumption of hot pot, self-service seafood, etc. should remind customers to fully heated and cooked to avoid cross-contamination of raw and cooked food.

(E) strengthen customer service daily prevention and control.

1. The customer temperature test, remind customers to wear a mask into the restaurant, dining party to take off the mask, stop dining to put back on.

2. For joint customers, each table customers at least 1 record of personnel name, contact information and time of arrival, etc., in accordance with the law to do a good job of information protection; conditions of fast food service units to establish a traceability system for dining staff.

3. For customers to share meals, should provide "a dish, a public chopsticks, a soup, a public spoon", or "one person, a public chopsticks, a public spoon" service, public spoons and public chopsticks should be different colors, materials or prominent marking and other eye-catching way to distinguish. Encourage the provision of toothpicks in sealed packages. Restaurants with the necessary conditions should actively promote the sharing of meals. Promote dining time of no more than two hours.

4. Advocating the "CD-ROM action" to stop food and drink waste and cultivate the habit of saving.

5. Weddings and funerals and other customary activities in accordance with the "Guangdong Province, rural (community) weddings and funerals and other customary activities in accordance with the normalization of epidemic prevention and control of the work of the Guidelines" to implement the principle of participation in the participants in less than 150 people, and to maintain a safe distance between people.

6. Promote private family gatherings such as potluck dinners to control the number of people below 10, with flu and other symptoms of customers try to discourage them from participating. Consumers from medium and high-risk areas should be discouraged from participating in dinners, and only take-out or delivery services should be provided.

7. Large-scale mass events. Need to be approved or filed in accordance with relevant laws and regulations of large-scale mass events, should be based on the size of the venue to control the number of activities, activities to participate in principle in the maximum number of people within 50% of the venue, the implementation of the booking of diversion, staggered admission in batches, and other control measures, to guide the activities of the people to enter and exit in an orderly manner.

(F) to strengthen the key places and regions management.

1. Ventilation. When the temperature is suitable, try to use natural ventilation to strengthen indoor air circulation. The use of centralized air conditioning, should ensure sufficient fresh air volume, air conditioning use and cleaning and disinfection reference "Guangzhou City, the new coronavirus pneumonia prevention and control guidelines (9th edition)" - "air conditioning and ventilation system use guidelines" implementation.

2. Public **** objects. Surfaces of objects with high-frequency contact (e.g. cash registers, counters, service counters, food service elevator buttons, handrails, door knobs, public **** tables and chairs and seats, etc.) can be wiped down with chlorine-containing sanitizers. It is recommended to disinfect at least once a day before and after business, and the frequency of disinfection can be increased appropriately according to the flow of customers. Items for reuse by service users should be "one person, one use, one sanitization". Regularly clean and sanitize the food handling area, dining area, personnel corridors, food ladder, staff locker room, and dormitory area. Enhance environmental hygiene disinfection treatment to avoid contamination of food.

3. Garbage collection and disposal. Waste masks should be set up special garbage cans, classified collection, timely removal. Garbage cans and garbage points around no scattering, garbage storage points of all kinds of garbage timely removal, garbage without overtime and excessive piling. The walls and floors of the garbage point should be kept clean, and can be sprayed regularly with chlorine disinfectant with effective chlorine 500mg/L.

4. Restrooms. Ensure that the bathroom is well ventilated, hand washing equipment is functioning properly, and water seals such as wash basins and floor drains are isolated and effective. Regularly clean, disinfect and kill insects in the bathroom every day to keep the floor, walls, hand-washing sinks free of dirt, no fecal dirt accumulation in the commode, and no mosquitoes or flies indoors.

(VII) Properly equipped with protective materials and emergency places.

1. Food service units should be based on the size of the unit, the number of staff and other actual situation, stock a sufficient number of epidemic prevention and control materials, including disinfection supplies, masks, non-contact thermometer, hand sanitizer, etc., to encourage customers to provide free hand sanitizer free of charge and other protective materials.

2. Star hotel catering units or places should set up temporary detention observation points, in accordance with the scientific and reasonable, comfortable and convenient, safe and reliable requirements, closed management.

(H) emergency disposal requirements.

When the premises appeared new crown pneumonia confirmed cases, food service units should immediately shut down, under the guidance of the CDC agency on the premises environment and air conditioning (system) for final disinfection, until the hygienic evaluation of the qualified and agreed by the relevant departments, before resuming normal business.

Three, medium-risk areas of prevention and control requirements

Medium-risk areas in the low-risk areas on the basis of preventive and control measures to add the following:

(a) food service units should check the entry of personnel "epidemic prevention and health code" and measure body temperature, meet the requirements and body temperature test is normal, before being allowed to enter the store.

(2) inside and outside the store waiting area, food area, checkout area and other personnel are easy to gather the area to set up a "one-meter line", strict control of the density of the flow of people, the number of people entering the store and the number of meals to match the number of people shall not be caused by ordering, waiting for food, wait for a place to gather people. Promote the establishment of customer reservation system, rationalize the time of customer arrival, to avoid the gathering of people. Promote non-contact ordering and checkout.

(3) Each private room is limited to one table, dining seats to maintain a distance of more than 1 meter. After the customers leave each meal, the private room must be cleaned, disinfected and ventilated.

(d) Suspension of reception, including weddings and funerals, enterprises and institutions, such as reunions and other large gatherings of meals.

(e) prohibit the sale of raw food, semi-raw food dishes.

Four, high-risk areas of prevention and control requirements

Stop gathering activities, all types of food service units to suspend dine-in services.

During the Spring Festival holiday, the "Guangzhou commercial service enterprises new crown pneumonia epidemic normalized prevention and control guidelines (third edition)" in the food service unit prevention and control measures are inconsistent with this guide, in accordance with the requirements of this guide.

Source: People's Government of Guangzhou Municipality