Technical scheme for prevention and control of COVID-19 in Yantai shopping malls, supermarkets and other places

Technical scheme for prevention and control of COVID-19 in Yantai shopping malls, supermarkets and other places

Preparation before resuming business

Implement the main responsibility. The person in charge of shopping malls and supermarkets is the first person in charge of epidemic prevention and control, making emergency plans, clarifying the job responsibilities of relevant personnel, and doing a good job in collecting employee information.

Cleaning in the wild. Open doors and windows before business to strengthen ventilation. Clean up the sundries and rubbish piled up in the place, so as to achieve hygiene without dead ends. Conditional, can carry out preventive cleaning and disinfection of central air conditioning system.

Re-employment personnel training. Conduct professional knowledge training for personnel responsible for temperature detection, disinfectant preparation, prevention and control knowledge education and emergency isolation area management.

Prevention and control of material distribution. Buy enough masks, disinfectants, hand sanitizers, quick-drying hand disinfectants, thermometers and other prevention and control materials in advance.

Set up prevention and control areas. Clearly mark the key areas such as temperature detection area, emergency isolation area, prevention and control material storage area and garbage disposal area in the site.

Master emergency measures. Know the local designated hospitals in advance to ensure that employees can be sent to hospital for treatment in time when they find suspected symptoms.

Business health management

Carry out personnel temperature test. At the entrance of the business premises, a special person shall be appointed to measure the body temperature of each employee and customer, and only when the body temperature is normal can they enter.

Strengthen indoor ventilation. Strengthen indoor air circulation, prefer natural ventilation, and open doors and windows for ventilation as much as possible. Operating the air conditioning and ventilation system should clean, disinfect or replace the open cooling tower, filter screen, filter, purifier, fresh air outlet, air handling unit, surface cooler, heater, condensing plate and other equipment parts every week. The air conditioning and ventilation system needs to close the return air system.

Use the elevator reasonably. Limit the number of people who take the elevator at a time and keep an appropriate distance when taking the elevator. Try to take fewer truck elevators. It is recommended to take the safe passage for shopping on low floors, and give priority to using escalators on high floors to avoid direct contact with handrails.

Shorten customer waiting time. To control the passenger flow during peak hours, the number of customers entering at the same time can be reduced by controlling the diversion. Goods should be packaged and priced in advance as far as possible, so as to facilitate customers' direct settlement. Recommend customers to do self-service shopping and self-settlement, and minimize the queuing time.

When cleaning the bathroom, turn on the exhaust fan. After use, you should cover the toilet seat before flushing. The trap of toilet sewer pipe should maintain a certain water seal height.

Garbage removal and disposal. The garbage generated every day should be classified and managed, and temporarily placed in a special garbage disposal area for cleaning. The area around the temporary garbage storage site should be kept clean and disinfected at least once a day.

Cleaning and disinfection

Clean and disinfect the surface of the object. The environment should be kept clean and tidy, disinfected regularly every day, and records of cleaning and disinfection should be kept. The surface of high-frequency contact objects can be wiped with chlorine-containing disinfectant containing 250-500mg/L of available chlorine. It is recommended to disinfect at least once a day before and after business, and the number of disinfection can be increased according to the passenger flow.

Sterilize the trash can. Garbage containers such as trash cans can be cleaned and disinfected regularly. Available chlorine 500mg/L chlorine disinfectant to wipe, or wipe with disinfectant wipes.

Sanitary ware disinfection. Sanitary ware can be wiped and disinfected with chlorine-containing disinfectant with effective chlorine of 500 mg/L, and rinsed with clean water after 30 minutes.

Disinfection of work clothes. Change work clothes regularly; It can be disinfected by circulating steam or boiling for 30 minutes, or soaked in 500mg/L chlorine-containing disinfectant for 30 minutes, and then cleaned routinely.

Convenient for customers to wash their hands. Ensure the normal operation of hand washing facilities in business premises, and equip the information desk and cashier with quick-drying hand sanitizer. Conditional can be equipped with inductive hand disinfection facilities.

Personal protection

Wear a mask. Employees should wear protective masks when on duty. Customers should also wear masks. Employees should keep a certain distance when communicating with customer service to avoid direct contact.

Pay attention to hand hygiene. Staff should always wash their hands at their posts, and an effective alcohol-containing quick-drying hand disinfectant can be used. Under special circumstances, hand disinfectants containing chlorine or hydrogen peroxide can also be used. When there are pollutants visible to the naked eye, wash your hands under running water with hand sanitizer.

Employees eat at the wrong time. Staff dining places should be kept ventilated and ventilated, and staff dining should be staggered and packed. Strengthen the cleaning and disinfection of public tableware, tableware should be disinfected by one person, and dining tables, chairs and floors should be cleaned and disinfected daily.

Epidemic response

Establish an emergency area. Emergency areas can be set up in the business premises; When people with suspected symptoms appear, go to the area for temporary isolation in time, and then deal with them according to relevant regulations.

Strengthen health monitoring. Employees should pay attention to monitoring their own health status during their employment, and do a good job of self-management according to the principle of "early detection, early reporting, early isolation and early treatment". Institutions should reasonably arrange staff rotation.

There is a suspected case reaction. When employees have suspicious symptoms such as fever, fatigue and dry cough. , you should seek medical treatment nearby in time, and disinfect the workplace and articles under the guidance of professionals. The business premises shall promptly report to the relevant departments, investigate the close contacts under the guidance of professionals, and conduct isolated observation.