1. Check the temperature of customers, remind customers to wear masks to enter the restaurant, take off masks when eating, and put them back on after stopping eating.
2. For dining customers, each table of customers shall at least record the name, contact information and arrival time of 1 person, and do a good job in information protection according to law; Conditional fast food service units shall establish a traceability system for diners.
3. Dining customers should be provided with the service of "one dish, one chopstick, one soup, one spoon" or "one person, one chopstick", and the public chopsticks should be distinguished by different colors, materials or distinctive signs. Encourage the provision of toothpicks in sealed packages. Conditional restaurants should actively promote the dining system. It is recommended that the meal time should not exceed two hours.
4. Advocate "CD Action", stop food waste and cultivate frugal habits.
5. Customary activities such as weddings and funerals shall be carried out in accordance with the Guidelines for the Prevention and Control of Epidemic Normalization of Customary Activities such as Weddings and Funerals in Rural Areas of Guangdong Province. In principle, the number of participants should be controlled within 150, and a safe distance should be kept between people.
6. Advocate private family gatherings and dinners to be controlled below 10, and try to discourage customers with flu and other symptoms from attending. Consumers in high-risk areas are not encouraged to participate in dinner activities, and only take-away or take-away services are provided.
7. Large-scale mass activities. For large-scale mass activities that need to be approved or filed according to relevant laws and regulations, the number of participants should be controlled according to the size of the venue. In principle, the number of participants in the event should be controlled within 50% of the maximum number of participants in the venue, and control measures such as appointment diversion and staggered admission in batches should be implemented to guide participants to enter and leave in an orderly manner.
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