Suggestions on epidemic prevention and control of catering industry in Danyang City, Zhenjiang (measures for epidemic prevention and control in Danyang City)

Catering units and consumers in the city:

Recently, there have been epidemics in Nanjing, Yangzhou, Huai 'an and Suqian. In order to effectively curb the spread and spread of the epidemic in the catering field, according to the requirements of the Notice on Further Strengthening the Prevention and Control of the Current Epidemic Situation issued by the novel coronavirus Epidemic Prevention and Control Headquarters of Danyang City, and in accordance with the principle of "who sponsors, who is responsible, who organizes and who is responsible", the following suggestions are put forward:

1. All catering units should implement the main responsibility of epidemic prevention and control, urge to wear masks, take temperature, check hygiene codes and travel codes, and strengthen staff health management. Advocate packaging and encourage self-help and take-away ordering in stores. All catering units will not undertake all kinds of unit dinners, business promotion, product promotion, business training and other dinner activities for the time being.

2. All catering units should try not to hold banquets in the near future, reduce the number of dinners, and control the meals in buildings and halls. If it must be held, it should be reported to the local government and regulatory authorities. The banquet hall shall not exceed 50% of the original total number of tables, each table shall not exceed 10, and the dining in the box shall not exceed 10. Keep the names and contact information of all the banquet staff, and ask the organizer to keep the names and contact information of the guests attending the banquet for future reference.

3. All catering units should take the initiative to provide customers with the service of "one dish, one chopstick, one soup and one spoon", and encourage consumers to scan the code to order food and pay the bill themselves, and the meal time should not exceed two hours.

4. Consumers should slow down the red and simplify the white, hold fewer banquets instead of running tables, and the number of private family dinners should not exceed 10. If you have symptoms such as fever, fatigue and dry cough after meals, you should go to a designated medical institution immediately.

Danyang catering industry association

20214 August