Notice on the prohibition of dining in catering units during the epidemic control period

According to the Notice on Adjusting Temporary Control Measures issued by the Office of the Leading Group for the Prevention and Control of Pneumonia Infected by novel coronavirus in Xianghe County and the relevant requirements of food safety, we hereby inform you as follows:

1. All catering units operating during the epidemic control period are not allowed to provide dining, and the details are subject to the notice issued by the Office of Epidemic Prevention and Control.

second, the person in charge of the catering service unit is the first person in charge of epidemic prevention and control, and do a good job in collecting employee information. Formulate the epidemic prevention and control system and emergency response plan of the unit, strengthen the training of employees and ensure the reserve of epidemic prevention materials.

third, strengthen the health management of employees. Implement the prevention and control measures such as registration, temperature measurement, disinfection and health code inspection before taking up the post, and implement the "green code" system: strengthen the personal protection of employees, strengthen nucleic acid detection, organize the nucleic acid sampling of employees regularly as required, and make registration. Ensure that all resources should be used.

iv. strengthen the ventilation and disinfection of business premises, and clean and disinfect public goods and facilities at least three times a day, and make disinfection records.

5. Strictly implement the system of incoming goods inspection and obtaining certificates and tickets to ensure the traceability of ingredients. Imported cold-chain food should be managed by "three specialties" and "four noes", and reported 24 hours in advance. Purchasing personnel should do personal protection. It is strictly forbidden to purchase and sell wild animals and their products.

6. Do a good job in preventing and controlling the epidemic situation of people entering the store. Require people who take meals or deliver food into the store to wear masks, take temperature and check the information of "health code" and "travel card".

7. Set up a "one-meter line" in the dining area and gathering area inside and outside the store, strictly control the crowd density, and the number of people entering the store should match the number of meals, so as not to cause gathering.

VIII. Emergency treatment. When there are suspected cases or confirmed cases in COVID-19, catering service units shall cooperate with relevant departments to do a good job in tracking and epidemiological investigation of close contacts, immediately take measures such as suspension of business, closed management, and full-time nucleic acid detection, carry out terminal disinfection of places under the guidance of local centers for disease control and prevention, and at the same time clean and disinfect air-conditioning and ventilation systems, and then re-use them after passing hygienic evaluation.