Notice of the Shanghai Municipal Commission of Commerce on Forwarding the guidelines for epidemic prevention and control of the resumption of business and city in the catering service industry in this city (Hushang service [2022] No. 114)
By: Date: 2022-07-13 Categories: authoritativerelease Tags: ,
Competent commercial departments of all districts and relevant units:
 
In accordance with the requirements of the notice on accelerating the resumption of business and trade enterprises in this city (Huyan prevention and Control Office [2022] No. 527) and the notice on printing and distributing the plan for the restoration of the catering industry in this city (Huyan prevention and Control Office [2022] No. 803), our committee guided Shanghai catering and cooking industry association to formulate the guidelines for the prevention and control of the epidemic situation of the resumption of business and resumption of the catering service industry in this city. It is hereby forwarded to you. Please implement it carefully.
 
Shanghai Municipal Commission of Commerce
 
June 27, 2022
 
Guidelines for epidemic prevention and control of the resumption of business and cities in the catering service industry

(Third Edition)
 
In order to coordinate the epidemic prevention and control and life service guarantee, on the basis of strictly implementing the epidemic prevention and control measures, the catering industry will be restored to the city in an orderly manner, and the daily life service needs of the people will be met. According to the”overall plan for the city to continue to consolidate the achievements of epidemic prevention and control and orderly restore normal life order” (Huyan prevention and Control Office [2022] No. 612) The implementation plan for the city to continue to consolidate the achievements of epidemic prevention and control and orderly return to work and production (Huyan prevention and Control Office [2022] No. 654) formulates this guideline for epidemic prevention and control.
 
I. implement the main responsibilities of enterprises
 
  1. The person in charge of the catering enterprise is the first person responsible for the epidemic prevention and control of the enterprise. All business units must establish a prevention and control working group to formulate a normalized epidemic prevention and control plan and emergency response plan.
 
  2. Do a good job in the entry and exit management of personnel and places, nucleic acid detection, environmental disinfection and sterilization and other prevention and control work.
 
  3. Urge employees to complete the whole process of vaccination, and those who meet the requirements need to complete enhanced vaccination.
 
  4. Implement the normalized prevention and control work such as employee information collection, health monitoring, epidemic prevention training and emergency drills, and do a good job in the timely discovery, information reporting and cooperative disposal of abnormal personnel, so as to ensure that all prevention and control measures are always activated.
 
  5. Enterprises should reserve all kinds of epidemic prevention materials such as antigen detection reagents, masks, disinfection supplies, thermometers, protective clothing, face screens, etc. for 14 days, so as to ensure that the enterprise operation and epidemic prevention and control can be carried out smoothly at the same time.
 
II. Strengthen the control of personnel entering the business premises
 
  1. The”site code” or the”digital sentry” of the integrated health verification machine must be set at the entrance of the business place.
 
  2. Customers should wear masks scientifically, scan the location code or digital sentry actively (nucleic acid test must be negative within 72 hours), and the temperature measurement is normal (< 37.3 ℃) before entering the store.
 
  3. For the elderly and the weak who have difficulties in electronic information registration, registration assistance should be provided to ensure that personnel information can be queried and tracked.
 
III. strengthen employee health management
 
  1. Employees carry out nucleic acid testing every day and repeat it. The enterprise’s own delivery personnel and personnel engaged in cold chain posts shall comply with the relevant nucleic acid testing requirements.
 
  2. Strengthen staff tracking management, and strictly follow relevant regulations for personnel with life history, travel history and close contact with confirmed cases in the area where the epidemic occurred.
 
  3. Establish an employee health monitoring system to record the temperature and nucleic acid detection of employees every day. If you find people with fever, cold, cough, respiratory tract infection and other typical symptoms suspected of covid-19 infection, you should stop working and report to the unit or the local prevention and control department in time, go to the designated medical institution for treatment and isolate them as required.
 
  4. All on-the-job employees must wear disposable medical masks or medical surgical masks throughout the process.
 
IV. restricted group dining
 
  1. Implement the record management of hall food service. Catering enterprises can report to the district prevention and control office for filing, and resume the dining hall after inspection and evaluation by relevant regulatory departments.
 
  2. Control the flow of diners. Expand the space between tables. In large and medium-sized restaurants (with a business area of more than 150 square meters), 70%of the seats are set in the lobby, and the space between tables must be more than one meter. The square (long) dining table is seated in an alternate position and dislocation, and the standard round table is seated in an alternate position. Small restaurants (with a business area of less than 150 square meters) control the number of diners according to 50%of the maximum carrying capacity. Square (long) tables are seated at intervals and staggered, and standard round tables are seated at intervals.
 
  3. Non contact ordering and checkout are adopted. Set up a”one meter line” in the areas where people are easy to gather, such as the dining area, the checkout area, the waiting area inside and outside the store, to remind customers to keep a safe distance. Give priority to non-contact ordering and checkout.
 
  4. It is advocated to have meals by appointment, time sharing and dislocation. Promote the dining appointment system and reasonably arrange the time for consumers to arrive at the store. The implementation of time-sharing dining, dislocation dining and other ways to ensure that customers eat safely. In particular, group meal enterprises can eat in batches, pack them into boxes and deliver them to their posts.
 
  5. Advocate the new fashion of catering. In accordance with the”Shanghai public chopsticks and spoons and serving of individual dishes service specifications”, provide in-house catering services, and encourage the implementation of a long dining table system. The dining time is generally controlled at about 1.5 hours. Diners wear masks before and after eating.
 
V. strictly carry out disinfection of places and facilities
 
  1. Before resuming operation, the business premises of the enterprise should carry out a comprehensive preventive disinfection in sections and areas, and carry out disinfection in key areas one by one, so as to avoid dead corners and eliminate them.
 
  2. Regularly open windows for ventilation and disinfect the environment in the production and sales service places every day, and clean and disinfect the public supplies and facilities that are in frequent contact (such as takeout aisle and workbench, elevator lobby, buttons, handrails, door handles, public garbage cans, toilets, etc.) three times a day and make records. After each table is finished and left, the tables, chairs and tableware should be cleaned and disinfected in time.
 
  3. The purchased goods shall be received by a specially assigned person, and the surface of the goods shall be sprayed with a constant spray for disinfection before warehousing. Strictly implement the system of incoming inspection, registration and traceability.
 
  4. If there is a transport vehicle, the vehicle should be disinfected twice a day with a sterile wet cloth or constant spray.
 
Vi. strengthen the safety management of takeout
 
  1. When taking out the food, the delivery man should check the effective nucleic acid test report of the express rider. The incubators, logistics vehicles and turnover appliances used are cleaned and disinfected every day.
 
  2. Offline takeout shall strictly implement the epidemic prevention requirements such as customer scanning code and maintaining a safe distance of one meter line.
 
VII. Emergency disposal
 
In the process of operation, the enterprise should immediately start the emergency response plan in case of an outbreak of the epidemic.
 
  1. In case of abnormal nucleic acid detection or antigen detection of relevant personnel, the red and yellow”Health Code” shall be reported to the territorial prevention and control office at the first time, and the abnormal personnel shall wear kn95/n95 masks and be arranged locally to the temporary isolation and observation area.
 
  2. For abnormal nucleic acid detection or antigen detection, the enterprise should cooperate with the territorial prevention and control office to transfer relevant personnel to the designated hospital for isolation and screening according to the relevant procedures, or implement re collection and re inspection in the temporary isolation and observation area; For the”Health Code” red and yellow code, the enterprise should cooperate with the territorial prevention and control office to do a good job in the follow-up disposal.
 
  3. In case of confirmed cases, asymptomatic infections, people with abnormal nucleic acid detection, etc. in the business premises, the district prevention and control office, enterprises and other relevant units shall jointly do a good job in epidemiological investigation, screening of risk personnel such as close contact, regional control, nucleic acid screening, environmental disinfection and other response and disposal work in accordance with the relevant specifications, so as to control the spread and spillover to the greatest extent.
 
VIII. Strengthen dynamic supervision
 
All districts should speed up the digital governance of the catering industry by relying on the big data platform and connecting the health management platform of employees in the catering industry, the location code or digital sentinel monitoring platform and the food safety classification management platform of catering enterprises to the urban transportation center of all districts to realize”one network unified management”.
 
The above guidelines will be dynamically adjusted according to the epidemic prevention and control situation in the city.
 
Shanghai catering and cooking industry association
 
June 26th, 2022