refer to the Guidelines for Accurate Prevention and Control of COVID-19 Epidemic in Catering Services in Guangzhou during the Spring Festival issued by Guangzhou Municipal Bureau of Commerce, which is applicable during the Spring Festival holiday, and is specifically divided into low-risk areas, medium-risk areas and high-risk areas.

(1) Guidelines for prevention and control in low-risk areas

1. Catering service units require the establishment of employee health records to record daily body temperature, going out and other information. Staff must wear masks during their on-the-job period, change their work clothes regularly, and strengthen the disinfection management of work clothes.

2. In terms of business management, control the number of people dining in restaurants (pavilions), and widen the space between tables to ensure that the space is more than 1 meter; If the tables and chairs are fixed and cannot be moved, the non-use tables should be clearly marked; Do not arrange non-peer customers to eat at the same table.

3. Encourage the provision of customized New Year's Eve takeaway service and group meal booking and delivery service. Meals for customers to pick up or deliver should be kept in a sealed way, and it is recommended to use self-made or customized special food safety seals for each meal. If there is no food safety seal, you can use disposable and irreversible materials to seal the outer packaging to prevent the food from being contaminated during transportation. Food and beverage take-out and delivery services should be strictly implemented in accordance with the relevant requirements of health protection for take-out and delivery employees. Promote the appointment of meals and the wrong time to eat.

4. In food procurement and processing, the system of incoming goods inspection and ticket collection is strictly implemented to ensure the traceability of ingredients. The selection of raw material suppliers, food processing and production, and the cleaning of tableware and processing utensils should comply with the relevant provisions on ensuring food safety. Pay close attention to the change of epidemic situation in the place where the raw material supplier is located. If any employee of the raw material supplier is diagnosed, the purchased raw materials shall be sealed for investigation according to the relevant prevention and control regulations.

(II) Guidelines for prevention and control in medium-risk areas

On the basis of prevention and control measures in low-risk areas, catering service units should check the "epidemic prevention health code" of people entering the store and take their temperature. Only when the requirements are met and the temperature is normal can they enter the store. Set up a "one-meter line" in the waiting area, meal taking area, checkout area and other areas where people are easy to gather inside and outside the store, strictly control the density of people, and the number of people entering the store should match the number of meals, so as not to cause people such as ordering, waiting for meals, etc. to gather. Advocate the establishment of a customer reservation system, reasonably arrange the time for customers to arrive at the store, and avoid people gathering. Advocate non-contact ordering and checkout.

each private room is limited to one table, and the distance between dining seats should be more than 1 meter. After each meal, customers must clean, disinfect and ventilate the private room. And suspend the reception of large-scale gathering meals including weddings, funerals, group worship of enterprises and institutions, and prohibit the sale of raw and half-baked dishes.

(3) Guidelines for prevention and control in high-risk areas

In high-risk areas, it is required to stop dinner activities, and all kinds of catering service units should suspend the dining service.