Technical guidelines for normalized prevention and control of new crown pneumonia epidemic in catering service units
By: Date: 2021-01-01 Categories: authoritativerelease Tags: ,
  Technical Guidelines for the Normalization of New Coronary Pneumonia Prevention and Control in Catering Service Units

   (Second Edition 2020.12.31)
  1. Scope of application
  This guide is applicable to the epidemic prevention and control of catering service units operating normally during the New Year’s Day and Spring Festival pneumonia epidemic. The main contents include strengthening internal management, environmental sanitation requirements, food procurement and processing requirements, customer service requirements, emergency response measures, etc. This guide is formulated in accordance with the State Council’s decision and deployment to further scientifically and accurately prevent and control the new crown pneumonia epidemic.
  Second, strengthen internal management
   (1) The person in charge of the catering service unit is the first person responsible for epidemic prevention and control, and does a good job of collecting employee information. Scientifically formulate targeted and operable epidemic prevention and control work plans and emergency response plans to ensure adequate reserves of epidemic prevention materials such as masks, gloves, disinfectants, thermometers, and hand sanitizers.
   (2) Strengthen training and emergency drills, promptly convey to employees the requirements of the local epidemic prevention and control department, and ensure that all employees are familiar with the epidemic prevention and control work plan and emergency response plan, such as the division of responsibilities, environmental hygiene, and abnormal situation handling. , Be methodical.
   (3) Employees can enter the business premises with a normal body temperature. They must maintain cleanliness and sanitation during the on-the-job period, strictly wash their hands and disinfect them, wear masks at all times, and replace them in time. Establish employee health files. File records should include, but are not limited to, the names, physical conditions, work positions, and residential addresses of daily attendees. Catering service units operating in high- and medium-risk areas should record information such as going out. Strengthen the management of dormitories, and do a good job in protection, cleaning and disinfection.
   (4) For practitioners who directly operate cold chain food and other high-risk risks, it is necessary to promptly carry out new coronary pneumonia vaccination and strengthen key protections. Once employees have fever, fatigue, dry cough and other typical symptoms of suspected new coronary pneumonia, they should report to the unit or the community where they live, go to the designated medical institution for consultation and notify relevant personnel in time, isolate according to regulations, and try to avoid taking public transportation on the way to prevent cross infection . If employees find that their co-residents or close contacts have typical symptoms of suspected new coronary pneumonia, they should promptly report to the unit and perform personal protection and isolation. If necessary, they should go to designated medical institutions for treatment.
  3. Environmental hygiene requirements
   (5) During the New Year’s Day and the Spring Festival, there is a intensive flow of people. It is necessary to strengthen ventilation to promote air circulation, increase the frequency of disinfection, and ensure that the indoor air hygiene quality meets the”Public Places Hygiene Index and Limit Requirements” (GB? 37488-2019); Use centralized air conditioning to ensure normal operation of the air conditioning, increase the fresh air volume, and close the return air for the entire air system. Catering service units operating in high- and medium-risk areas shall clean and disinfect the air handling units, air supply outlets and condensate trays of the air-conditioning ventilation system weekly, and replace key air-conditioning components when necessary.
  (6) The frequently touched public goods and facilities (such as elevator buttons, escalator handrails, etc.) should be cleaned and disinfected no less than three times a day. Disinfection records should be made for key parts. Conditional catering service units can be equipped with hand disinfectants or induction hand disinfection facilities at elevator entrances, checkout counters, etc.; if there are no hand washing facilities in the dining area, they should be equipped with hand disinfection products such as hand sanitizer or other hand disinfection facilities.
   (7) Ensure that the toilet is well ventilated, the hand washing equipment is operating normally, and the water seal and isolation of the hand basin and floor drain are effective. Clean and disinfect no less than three times a day. Disinfect door handles, faucets, and switches at least once every two hours. Sufficient hand sanitizer (or soap) must be provided to ensure that water supply facilities such as faucets work normally. Keep floors, walls, and sinks clean. dirt.
   (8) Strengthen the management of garbage classification, collect and remove it in time. Special trash bins should be set up for discarded masks. Clean and disinfect the garbage storage facilities every day. The disposal of kitchen waste shall comply with the requirements of laws, regulations and rules.
  Four. Food procurement and processing requirements
  (9) Strictly implement the purchase inspection and certificate requesting ticket system to ensure the traceability of the source of ingredients. Procurement personnel who go out should take personal protection. Procurement, manufacture and sale of wild animals and their products are strictly prohibited.
   (10) The selection of raw material suppliers, food processing and production, and cleaning and disinfection of tableware and processing utensils must comply with relevant regulations for ensuring food safety. Pay close attention to the changes in the epidemic situation in the location of the raw material supplier. If the raw material supplier has an employee diagnosed, the purchased raw material will be sealed for inspection in accordance with relevant prevention and control regulations.
   (11) Strictly implement the relevant requirements of the State Council’s joint prevention and control mechanism on preventing the new type of coronavirus pneumonia epidemic through imported cold chain food import risks, implement prevention and control measures, and do not purchase inspection and quarantine qualification certificates, nucleic acid testing certificates, and disinfection certificates , Imported cold chain food with traceability information.
   (12) Encourage to post the inspection and quarantine certificate, nucleic acid test report, disinfection certificate and traceability code of imported cold chain food in a prominent place in the restaurant, so that customers can consume with confidence.
  5. Customer service requirements
   (13) Customers and other shoppers should actively cooperate with catering service units in accordance with local prevention and control requirements, wear masks scientifically, do a good job of temperature testing, information registration, and present”anti-epidemic health code” and”trip card” information, etc. For related work, the above information meets the requirements and the body temperature is normal, and the store is allowed to enter the store; by scanning the”epidemic health code” of the personnel entering the store, record their name, contact information, and time of arrival at the store, and at the same time do a good job of information protection in accordance with the law.
   (14) For groups such as the elderly who do not use or cannot operate smart phones, their health codes can take alternative measures such as registration with valid ID cards, acting on behalf of relatives and friends, and presenting”communication itinerary cards” to provide manual services. guide.
   (15) Catering service units set up”one-meter noodles” in waiting areas, pick-up areas, checkout areas and other areas where people can 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 , Do not cause gatherings of people ordering, waiting for meals, waiting for seats, etc. Advocate the establishment of a customer appointment system, reasonably arrange the time for customers to arrive at the store, and avoid crowds. Promote non-contact ordering and checkout.
   (16) Catering service units operating in high- and medium-risk areas should control the number of people dining in the restaurant (hall), open the table space to ensure that the distance is more than 1 meter; if the table and chair are fixed and cannot be moved, they must be clearly marked Non-use table seats; non-accompanied customers are not arranged to eat at the same table.
   (17) Each private room of catering service units operating in high- and medium-risk areas is limited to one table, and the distance between dining seats must be more than 1 meter. It is recommended that diners wear masks before and after meals. After each meal, the customer must clean, disinfect and ventilate the private room.
   (18) For customers with meals, the catering service unit should provide”one dish, one serving chopsticks, one soup and one serving spoon”, or “one serving, one serving chopsticks, one serving, one serving spoon” service. Public spoons and public chopsticks should be used Different colors, materials, or prominent signs and other eye-catching ways to distinguish. Encourage the provision of sealed toothpicks. Conditional restaurants (housing) should actively promote the meal sharing system. It is recommended that the meal time should not exceed two hours.
   (19) Meals used for self-collection or delivery by customers should be stored in a sealed manner. The use of self-made or customized seals for each meal is recommended. If there is no seal, one-time-use, non-recoverable materials can be used to seal the outer packaging to prevent food contamination during transportation. Catering takeaway services should be strictly implemented in accordance with the relevant requirements for the health protection of takeaway delivery and express delivery personnel from the epidemic.
  VI. Emergency measures
   (20) When a catering service unit has a suspected or confirmed case of new coronary pneumonia, it should cooperate with relevant departments to track and epidemiological investigations of close contacts, and immediately implement suspension of business, closed management, and nucleic acid testing of all employees Such disposal measures, terminal disinfection of the premises under the guidance of the local disease prevention and control center, and cleaning and disinfection of the air-conditioning and ventilation system at the same time, it can be reactivated after passing the hygienic evaluation.