The canteens of government organizations, enterprises and institutions are relatively closed, which are places where people gather and key areas for prevention and control in novel coronavirus. In order to thoroughly implement the central, provincial and municipal prevention and control work arrangements and avoid cross-infection, relevant matters are hereby notified as follows:
I. Implementing personnel prevention and control measures
Before the canteen opens, conduct a comprehensive health survey on all employees. Employees with symptoms such as cold, fever, cough and respiratory infection are strictly prohibited from taking up their posts, and employees who need to observe at home according to regulations are strictly prohibited from taking up their posts.
All employees must take a temperature test before each meal and always wear work clothes, disposable masks and gloves.
All people who enter the restaurant must take their temperature and wear masks.
Scientifically and reasonably arrange dining forms, avoid centralized dining as much as possible, implement scattered dining at wrong time, and encourage tableware packaging.
The second is to implement cleaning and disinfection measures in places.
Before the opening of the unit canteen, the dining place, business premises, facilities and equipment shall be thoroughly and effectively cleaned and disinfected.
Strengthen the environmental disinfection when eating, thoroughly disinfect and clean the operating place before or after operation every day, without setting door curtains, and maintain good ventilation conditions.
Three, the implementation of catering operation specification requirements
Raw material procurement, to achieve fixed-point distribution, quantitative procurement, complete tickets, samples to be investigated; It is strictly forbidden to purchase livestock and poultry products that have not been inspected and quarantined, and it is strictly forbidden to purchase wild animals.
In the processing and cooking of ingredients, we should emphasize standardized operation and pay attention to the separation of raw and cooked materials. The ingredients that need to be cooked must be cooked thoroughly to ensure that the central temperature of the heated food is not lower than 70℃. It is strictly forbidden to serve cold dishes.
The food sample retention system shall be implemented. Samples of raw materials and finished products of each meal shall be kept separately, with the sample retention amount of 125g and the sample retention time of 48 hours, and corresponding records shall be made.
Tableware and public appliances should be fully disinfected and cleaned.
Fourth, implement protective education measures.
To strengthen the training of employees' awareness of prevention and control, we must master the basic knowledge of prevention and control and the food safety operation norms of catering services.
Strengthen the publicity and education of popular science and form a consensus on self-prevention. Actively publicize the knowledge of prevention and control in novel coronavirus, and implement hygiene systems such as personal hygiene, changing clothes and washing hands to avoid cross-infection.
Wenling Sudden Public Health Event emergency headquarters
February 2020 1