In recent days, employees have started to return to work in batches, and our enterprises and institutions must take defensive measures in employee dining. In particular, dining arrangements in canteens can only provide catering services for internal employees, and it is strictly forbidden to operate without a license in major canteens; Must meet the epidemic prevention requirements stipulated by the local health department; It is forbidden to buy wild animals and unknown living bodies; Cooking procedures should be correct; The canteen must be disinfected every day; Prepare a thermometer and measure the temperature of employees every day; Eat in batches.

One? For internal employees only.

Our epidemic has not officially ended, and we still have to avoid large-scale dinners. Therefore, in the starting unit, the canteen is strictly forbidden to open to the public, and only catering can be provided to employees within the enterprise every day.

Second,? Strictly abide by local laws and regulations

The canteen of our hospital must implement the epidemic prevention requirements under the supervision and guidance of the relevant departments of the local government. Without the permission of the relevant departments, the unit canteen must stop serving meals immediately.

Three? 、? Strictly control the purchase of ingredients

It is strictly forbidden to buy wild animals, ensure that the meat purchased must go through formal channels, and ask the merchants for invoices every time. Ensure the safety of employees from infection.

Four? , cooking program

Raw and cooked foods must be placed and treated separately, meat products must be cooked before eating, and relevant personnel in the canteen must wear relevant clothes and masks before going to work, and even change masks every day.

V disinfection system

The canteen should be disinfected every day before and after employees eat, and the cooking place should be disinfected every day to ensure the air circulation in the canteen every day. Before each meal, diners should wash their hands with soap and other disinfection products.

Sixth,? Measuring body temperature

We must measure the temperature of the employees before three meals a day. Once any abnormality is found, it must be isolated at the first time and sent to the hospital for examination.

Seven? Eat in batches

We stagger the dining time of our employees to avoid cross-infection during centralized dining.