Work plan for epidemic prevention and control of returning to work in enterprise canteens

Work plan for epidemic prevention and control of returning to work in enterprise canteens

? Work plan for epidemic prevention and control in enterprise canteens 1. Set up a special canteen epidemic prevention and control working group.

Team leader: Members:

Canteen should be in accordance with the overall requirements of prevention and control in COVID-19, detailed scheme, item by item implementation, modular management, plate combination, grid management, responsibility to people.

Second, the control links and main measures

1. Strengthen raw material procurement management. Strictly implement the system of incoming goods inspection and ticket claim, and make account records to ensure that the sources of food and raw materials can be traced back and the ways are legal. It is strictly forbidden to purchase food raw materials such as wild animals with unknown sources. It is strictly forbidden to purchase, process and produce livestock and poultry meat that has not been inspected and quarantined according to regulations or does not meet food safety standards.

2. Strengthen the health management and epidemic prevention knowledge training of logistics personnel. Arrange and manage all employees according to the relevant requirements of epidemic prevention and control, and it is strictly forbidden for employees with symptoms such as fever, dry cough, fatigue and diarrhea to take up their posts; Strictly implement the system of pre-job health examination and daily morning examination for employees, and insist on monitoring and recording their body temperature. People with suspected symptoms should leave their posts for medical treatment immediately. Employees should wear hats, masks and gloves as required, clean and disinfect their hands when entering the operation area, and strictly implement the replacement requirements of work clothes for employees entering and leaving the operation area. Conduct epidemic prevention training for all personnel before returning to work, and take up their posts after training.

3. Strengthen the management of tableware disinfection. Before a formal meal, all facilities and equipment (newly added) in the kitchen and dining room should be thoroughly cleaned and disinfected. Before each meal, the places and tableware shall be cleaned and disinfected in accordance with the cleaning methods of catering service places, facilities, equipment and utensils and the cleaning and disinfection methods of tableware required by the Code of Practice for Food Safety in Catering Services (hereinafter referred to as the Code of Practice). Strengthen the standardized management of detergents and disinfectants to prevent misuse.

4. Standardize the processing operation behavior. Strictly implement the requirements of "Food Safety Operation Standard for Catering Services", store and process raw food and cooked food separately, and cook food thoroughly to ensure that the temperature and time of cooking food can ensure food safety; Minimize the processing and production of cold food and raw food, and do a good job of keeping samples of finished food for each meal according to regulations.

5. Change feeding methods and strengthen feeding management. According to the situation of epidemic prevention and control, take multiple measures simultaneously and take? Eat in batches? 、? Eating at the wrong peak? 、? Delayed meals? 、? Dining in different districts? 、? Takeaway dinner? 、? Single person, single table, one-way dining? And other forms of catering. On-site inspection and reminder. 6. Strengthen the cleaning and hygiene of canteen processing operations and dining places, maintain air circulation, regularly disinfect equipment, facilities and floors, and do a good job in recycling kitchen waste. Kitchen waste should be classified and managed, disposed of according to regulations, and used in a special trash can with a cover to achieve Nissan Nissin.

III. Specific Requirements and Implementation Process

1. canteen personnel control

(1) Personnel safety measures before returning to work

(1) Since February 7th, all catering employees in canteens, especially those from other places, have established a registration form for one person and one case, and filled in the Statistical Table on Epidemic Prevention of Logistics Catering Personnel (see annex 1) to learn about the family members and the epidemic investigation of contact personnel. Grid management is divided into small units, and each canteen is counted every day and reported once a day, which is reported by the canteen management personnel. People who are found to have a history of suspected or epidemic contact are not allowed to enter the school.

(2) check the health and going out of all catering employees in the canteen, fill in the Journal of Epidemic Prevention and Control of Catering Personnel in Logistics Canteen (see Annex 2), and establish personal health files. Before returning to work, all the filing personnel are screened out: those who are confirmed to have no residence history in Hubei, no contact history with Hubei personnel, and are suspected to be asymptomatic, sign the Commitment Letter for Logistics Catering Staff in COVID-19 during the Control Period (see Annex 3), and then are allowed to return to school to take up their posts.

(3) The cleaning staff in the canteen are screened according to the canteen staff standards. Carry out cleaning services such as canteen, dining area, washing and sanitation area and tableware disinfection area.

(2) Personnel safety measures after returning to work

All personnel shall implement grid management according to grid management requirements.

① Do a good job in daily food safety management in strict accordance with the Food Safety Law and the Regulations on Food Safety Management. To ensure the normal operation of the canteen.

(2) Issue canteen access passes to all employees, with strict registration management, one card per person, and it is strictly forbidden for unlicensed personnel to enter the canteen.

(3) Issue temporary passes to raw material distribution personnel, and take temperature measurement before entering the school. Leave school in time after delivery. After entering the campus, always wear masks, gloves and hats to avoid direct contact with fresh materials such as meat and poultry, and wash your hands in time after taking off gloves. Cooperate with the implementation of the food supply plan.

(4) During the epidemic prevention and control period, help catering employees to carry out epidemic prevention and control publicity and education through various forms, help them improve their awareness and knowledge of prevention, guide all employees to carry out scientific protection, and register their body temperature twice a day in the morning and evening.

⑤ All canteen employees wear protective masks in public areas, processing areas and rice selling areas. The tooling should be clean and tidy, and the tooling should be replaced every day. The replaced tooling should be cleaned centrally and disinfected at high temperature. All canteen staff must wear disposable hats, medical masks and gloves. Change the mask every half day, wash your hands in time after taking off gloves, and strictly follow the seven-step washing method when washing your hands.

6. All catering companies require all employees not to bring personal belongings into the kitchen, and mobile phones should be disinfected when they enter the kitchen. Resolutely observe hygiene, wash your hands frequently, wear a mask, don't go out, don't have a party, don't drop in, don't have a party, don't shake hands, don't touch your eyes, nose and mouth with unwashed hands, wash your hands before wearing a mask and after taking it off, and keep a distance of more than 1.5m from others to protect yourself.

2. Preparations for canteen operation

(1) Equipment maintenance, installation and material preparation before resumption of work

(1) Before returning to work, disinfect all areas of the canteen, tables and chairs, dining tables, etc. Overhaul ventilation equipment in key areas, check the safety of water, electricity and gas, and eliminate hidden dangers in time when found.

② According to the statistics of the returned employees, the canteen should reserve enough masks, gloves, disinfectant alcohol, thermometers, environmental disinfectants, hand sanitizers and garbage bags.

(2) Daily disinfection requirements for environmental safety after returning to work

(1) Insist on daily hygiene and cleaning, spray or wipe the dining room tables, chairs, floors and other facilities and equipment with 84 disinfectant diluted by 100 times, and insist on daily ventilation.

(2) All catering enterprises should conscientiously do a good job in cleaning up kitchen waste and sorting waste, so as to achieve Nissan Nissin. Garbage storage places must be cleaned and thoroughly disinfected every day.

3. Food safety management

(1) Control the procurement, suppliers and transportation requirements of food raw materials. Purchasing and supply personnel are responsible for inquiring, supervising, testing and establishing accounts for the health of relevant personnel of food raw material suppliers, so as to ensure the normal health status of business personnel in contact with our personnel. Ensure the safe supply of food raw materials and cooperative materials and increase the inventory to ensure the normal operation of the canteen.

(1) Strengthen the supervision of food procurement channels, focus on the supervision of food supply in direct supply canteens, and ensure that the sources of food are clear and traceable.

(2) Require suppliers to book cars, people and routes when distributing ingredients. The deliveryman should establish a registration ledger for one person and one case, and the distribution tools should be eliminated in time.

③ Purchase, distribution and handover of ingredients. Require suppliers and their purchasing, distribution and canteen receiving personnel to wear masks in the process of purchasing, transportation and acceptance, and keep a safe distance above 1 meter; Wear disposable rubber gloves when buying fresh meat and poultry raw materials to avoid direct contact with such raw materials, and wash your hands before and after checking raw materials and other items. (4) Food distribution vehicles should be kept clean and hygienic, and special vehicles should be used. Special foods such as clean vegetables and semi-finished products should be delivered by special refrigerated trucks, and cleaned and disinfected before each food transportation.

(2) Food safety handling requirements

(1) The staff should change their tools in time after arriving at their posts, wash their hands and disinfect them according to the seven-step hand washing method, and wear protective measures such as masks, gloves and hats before starting food processing.

(2) Chefs should wear disposable gloves to avoid direct contact with fresh meat and poultry.

(3) Stick to freezing meat in the refrigerator, and separate raw meat from cooked meat to avoid cross-contamination.

4. Catering management requirements

(1) After returning to work, the restaurant will be open all day from 6 am to 9 pm, and the business hours will be 15 hours every day.

(2) The restaurant enters at the interval of 1.5m and exits at the same time. After the meal, the restaurant is divided into different crowds according to the landmarks and gate signs.

(3) Organize the establishment of a volunteer service team, wear signs, cooperate with the restaurant staff to check on duty at the entrance, exit and lobby, require diners to wear masks, enter the restaurant every 1.5m, and control the flow of employees who enter the restaurant to maintain order.

5. Fire safety

(1) Fire inspection measures before returning to work. Before returning to work, carry out special fire inspection, investigate fire hazards, and make timely rectification, so as to leave no hidden dangers, dead ends and hidden dangers.

(2) Fire inspection measures after returning to work

(1) All employees shall work according to the canteen fire safety management system, and the canteen employees shall fill in the canteen fire safety inspection records.

② Alcohol disinfection is strictly prohibited in the whole canteen area to avoid flammability, explosion and flashover caused by alcohol diffusion. (The flash point of ethanol is about 65438 03℃, and that of 75% ethanol disinfectant is about 23? C, belonging to Class A fire dangerous liquid, is easy to ignite and cause fire. )

6. Prevention and early warning mechanisms

(1) Do a good job of temperature screening and morning check-up for canteen staff after returning to school. Every catering company must strictly test the temperature of its employees and record it every day. Once the temperature exceeds 37.3℃, the staff will be isolated from the school immediately, and the canteen will report it according to the process and take corresponding measures.

(2) When all departments find that employees have fever, cough and other symptoms, they should immediately ask employees to leave their posts for medical treatment, and focus on disinfecting their work areas and the equipment and utensils used, and at the same time deploy other healthy workers to work to ensure normal meals. Strictly enforced? Daily newspaper? 、? Zero report? System.

(4) Dining plan

1. Dining time:

Breakfast time: 6: 30-9: 00.

Lunch11:30-14: 00

Dinner 17: 30-2 1: 00 2.

2. How to eat:

Strictly control the flow and spacing of people, take measures such as directional meal purchase, one-way dining and taking away without a seat, set up warning isolation zone in front of the door, specify the entry route and spacing, conduct grid management, assign special personnel to guide, and ensure orderly entry into the restaurant. Plan a single route in the restaurant, draw the spacing and landmarks, and enter the rice sales window in an orderly manner as required.

(1) Off-peak dining: During the dining period, each table is limited to two people, and all meals are one-way, so as to strengthen management, make unified arrangements and ensure order.

(2) Delayed dining: In addition to the prescribed dining time in the morning, noon and evening, the canteen arranges multiple rounds of dining from 6: 30 am to 9: 00 pm, and can eat at any time. (3) Take-away catering: all windows are made of high, medium and low-grade simple meals. When there are not enough seats, the diners will pack and take away the food.

?