According to the website of Beijing Municipal Bureau of Commerce, on February 3, Beijing Municipal Bureau of Commerce issued the "Guide to Dinner in Catering Business Places". Among them, it is required to advocate family private gatherings and dinners to be controlled below 10. Advocate wedding banquets, birthday banquets, group banquets, etc. Extension, simplification or not. Arrange the venue and dining table reasonably according to the number of people, strictly control the flow of people and density, and non-peer customers are not arranged in the same private room. Advocate buffet or separate meals, the dinner time can be short or short, generally controlled within 2 hours, to avoid long dinner chat.
Details are as follows:
The current epidemic situation is severe and complicated, and the risk of virus transmission still exists. In order to reduce the risk of cross-infection caused by people gathering, and ensure the health and safety of citizens, this guide is formulated, which is applicable to consumers in catering establishments and organizations and participating in dinner activities in this city.
1. Reduce unnecessary dinner activities. Advocate "if you can't get together, you won't get together, and if you can get together less, you will get together less." People with flu, fever or respiratory symptoms, or people who have had close contact with patients with respiratory infectious diseases recently, should not participate in dinner activities. Children, pregnant women and elderly patients with chronic diseases are advised not to participate in dinner activities.
2. Strictly implement epidemic prevention measures. In accordance with the "Guidelines for the Management and Service of Catering Industry under the Prevention and Control of Normalized Epidemic Situation", catering business units strictly implement the requirements of wearing masks, measuring body temperature and checking code registration, and arrange special personnel to be on duty. Do a good job in normal environmental monitoring and preventive disinfection, and set up a "one-meter line" in the area where people are easy to gather inside and outside the store to remind customers to keep a social distance from others.
3. Control the number and time of dinner. Advocate private family gatherings and dinners to be controlled below 10. Advocate wedding banquets, birthday banquets, group banquets, etc. Extension, simplification or not. Arrange the venue and dining table reasonably according to the number of people, strictly control the flow of people and density, and non-peer customers are not arranged in the same private room. Advocate buffet or separate meals, the dinner time can be short or short, generally controlled within 2 hours, to avoid long dinner chat.
4. Strengthen the ventilation of dining places. During dinner, measures should be taken to speed up the air circulation and try to avoid eating in rooms without windows and ventilation facilities. When using central air-conditioning ventilation, it should be implemented in accordance with the "Guidelines for Prevention and Control of Central Air-conditioning Ventilation System during the COVID-19 Epidemic" (Fourth Edition).
5. Diners should do personal protection. Diners should wear masks when leaving their seats or private rooms, and keep a social distance of more than 1 meter with others; Observe hygiene etiquette, cover your elbow or paper towel when coughing or sneezing, put the paper towel in the trash can, and don't spit everywhere; Pay attention to hand hygiene. Do not touch your mouth, eyes or nose before washing your hands. Wash your hands before and after eating or use hands-free disinfectant. Advocate not to touch the glass when toasting.
6. Keep the dining environment clean. Strengthen the cleaning and disinfection of public goods and appliances, and increase the frequency of cleaning and disinfection of parts that customers contact more. Keep the bathroom clean, provide hand sanitizer at the hand washing place, ensure the normal use of facilities such as faucets, and advocate the use of self-sensing faucets. Collect and remove kitchen waste in time.
7. Strict operation and service management. Catering operators should strengthen service training, and employees should wear masks regularly during their posts, and their work clothes should be clean and tidy, and they should not take up their posts in spite of illness. Before processing food, you should wash your hands and disinfect your hands according to the "seven-step washing method"; Use special tools for disinfection and put on gloves and masks when contacting directly edible food, keep gloves clean and intact when sharing and selling meals, and change masks and gloves regularly. Strict implementation of cold chain food epidemic prevention and control measures. Do not organize offline aggregation promotion activities. Advocate non-contact ordering and checkout, provide public chopsticks and spoons, guide consumers to order food reasonably and consume rationally, and practice "CD Action".
8. Strictly implement the "four-party responsibility". Catering operators should strengthen the health monitoring of employees, improve the epidemic prevention and control plan and emergency plan, and organize employees to cooperate with relevant departments to carry out nucleic acid testing and vaccination. Diners should do a good job in self-management and protection, and cooperate with merchants to consciously implement relevant epidemic prevention requirements. Relevant departments should assume management responsibilities, strengthen supervision and inspection, and urge catering enterprises to strictly implement various prevention and control measures.