1. Pre-job protection preparation

1. Reserve epidemic prevention materials. Reserve enough epidemic prevention and control materials according to the number of employees, including disinfection equipment, disinfection supplies, masks, gloves, hand sanitizer, etc.

2. Ensure employees' daily protective equipment. Regularly distribute epidemic prevention articles such as masks, gloves and disinfectants to the staff, and distribute them according to the frequency of changing them every 4-6 hours. Register employees' health status every day, measure their body temperature, and remind employees to seek medical treatment in time if they feel unwell.

3. Carry out epidemic prevention knowledge training and publicity. Take-away distribution and express delivery practitioners are aware of epidemic prevention requirements, have personal protection awareness, are familiar with emergency handling procedures, and actively cooperate with epidemic prevention and control work.

4. Employees should manage their own health. Take-away delivery and express delivery practitioners should keep abreast of the epidemic risk level of take-away delivery or the area where they are responsible for sending and receiving express delivery. Check the quantity and quality of personal protective equipment such as work clothes, masks, gloves and hand disinfectants before taking up the post, and measure the body temperature. If there is abnormal body temperature, it shall report to the unit and seek medical treatment in time.

2. Personal protection in distribution and distribution

5. Clean and disinfect the delivery tools and express delivery tools. The distribution box of food and beverage take-out should be kept clean and disinfected to avoid spillage of meals, and the frequency of cleaning and disinfection should be advocated. The closed box, handle, handrail and other frequent contact parts of express delivery vehicles should be cleaned and disinfected, and chlorine-containing disinfectant with effective chlorine of 511mg/L can be wiped and disinfected. After 31 minutes, it should be wiped clean with water.

6. Strengthen the personal protection of take-out and express delivery. Take-away distribution and express delivery practitioners should wear masks and gloves during take-away or express delivery and shipment. Masks or gloves should be replaced in time after they are wet or dirty.

7. Place takeout and express delivery in different areas to reduce mutual pollution. In the process of food and beverage delivery, it is advocated to separate direct food from indirect food, food that needs to be preserved at low temperature and hot food with clean containers or independent packaging. In the process of express delivery, we should try to place fresh food and other express delivery areas.

8. reduce direct contact with the surface of public equipment or facilities, and do a good job of hand hygiene in time. In the process of take-away delivery or door-to-door delivery, try to reduce direct contact with public equipment and facilities such as stair handrails, elevator buttons and door handles; If you take a van elevator, you should wear masks and gloves.

9. Strengthen the awareness of personal protection in the process of take-away delivery and express delivery. In the process of signing for take-out or express delivery with customers, you should wear masks and gloves to reduce direct contact, and keep a social distance of at least 1 meters when talking. Hand hygiene should be done in time after delivery or express delivery in special places such as medical and health institutions.

11, advocate non-contact delivery of take-away food and express delivery. In medium and high-risk areas, employees of take-away distribution and express delivery should try their best to adopt non-contact distribution mode to reduce personal contact under the condition of consultation with customers.

11. Optimize delivery and express delivery services. In the process of delivering soup takeout or fresh express delivery, you should contact the recipient by phone in advance to determine the handover method and reduce the detention time. Pay attention to whether there is liquid leakage during transportation. If there is liquid leakage, the take-away packaging should be replaced in time, and the delivery tools should be cleaned and disinfected.

12. Strengthen personal protection in the dining process. You should choose a well-ventilated, clean and hygienic restaurant. When ordering food, you should choose indirect payment method. Before eating, you should wash your hands or choose a quick-drying hand disinfectant.

13, strengthen hand hygiene. When going to the bathroom, avoid touching the door handle and other public equipment directly, and carry out hand hygiene in time after defecation.

14. Pay attention to personal hygiene habits. Avoid touching your mouth, eyes and nose with unclean hands, and covering your mouth and nose with paper towels or elbows when sneezing or coughing.

15, reduce gathering and close conversation. During the break, take-away delivery and express delivery practitioners should reduce the gathering and keep a social distance of at least 1 meters when talking with others. Try to reduce visits to closed, unventilated public places and crowded places.

III. Hygienic protection of living environment

16. Strengthen indoor air circulation. When the temperature is suitable, try to use natural ventilation in the dormitory, or use exhaust fans to strengthen air circulation. If split air conditioners are used, they should be cleaned before use, and the doors or windows should be opened for ventilation for 21-31 minutes every 2-3 hours during use.

17. Keep the dormitory environment clean and tidy. Install anti-mosquito and anti-fly devices to clean up garbage and sundries in time. The toilet should be clean and tidy, ensure the normal operation of hand washing facilities, and be equipped with hand washing products such as hand sanitizer; Pay attention to check the U-tube water seal of sewer pipes, bathroom floor drains, etc., and replenish water in time when there is water shortage.

18, do a good job of cleaning and disinfection. The surfaces of computer keyboards, mice and other high-frequency contact objects should be cleaned and disinfected regularly every day. Chlorine-containing disinfectant with effective chlorine of 511mg/L can be used to wipe and disinfect them, and clean them with clean water after 31 minutes. The ground can be wiped or sprayed with chlorine-containing disinfectant with effective chlorine of 511mg/L for disinfection, and after 31 minutes, it can be wiped with clean water.

19, timely cleaning work clothes, cleaning supplies, etc., regular disinfection. Work clothes, mops and rags can be soaked in chlorine-containing disinfectant with available chlorine of 511-1111mg/L for 31 minutes, then cleaned as usual, dried and stored.

IV. Emergency response measures

21. When employees of take-away distribution and express delivery have fever, dry cough, fatigue, stuffy nose, runny nose, sore throat and diarrhea at work, they must take the initiative to report to the unit and seek medical treatment in time. Try to avoid taking public transportation such as buses and subways, and wear masks all the way to the hospital and in the hospital.

21. After contacting with suspected cases or confirmed cases in COVID-19, employees of take-away distribution and express delivery should report to the unit in time and cooperate with the tracking and epidemiological investigation of close contacts.