What are the epidemic prevention requirements of Mianyang catering industry?

1. Strictly implement personal protective measures for consumers

Before entering the business premises, consumers should measure their body temperature, light up the code and scan the code. If anyone with a red code is found, they should immediately report to the local community, do a good job in personal protection, and isolate them on the spot, waiting for transfer management.

If yellow code personnel are found, stop them from entering, persuade them to do personal protection, and notify their local communities to do a good job in investigation management and health monitoring.

Consumers with symptoms of fever, cough and respiratory infection are not allowed to eat in business premises and are advised to seek medical treatment in time.

advocate telephone ordering, online ordering and limited-time dining to prevent stores from getting together and waiting for meals. Advocate civilized dining, washing hands before meals, using public spoons and chopsticks, etc.

Second, strengthen the health protection of employees

Organize and implement the requirements for employees to be vaccinated with Covid-19 vaccine; Establish a health check-up account for employees, and it is strictly forbidden for employees with fever, cough, respiratory infection and other symptoms to take up their posts.

Implement the system of washing hands, wearing masks and working clothes for employees; Wear gloves to process imported cold chain food.

III. Strictly check and accept the purchase of imported cold-chain foods

Strictly implement the incoming inspection system. Imported cold-chain foods without inspection and quarantine certificate, disinfection certificate, certificate of centralized supervision warehouse, Covid-19 nucleic acid test report and traceability information are not allowed to be purchased.

IV. Strengthening the management of business premises

Regularly clean and disinfect the facilities, equipment and cold-chain food warehouses in business premises as required, and keep account records.

keep the air circulation in food processing places and dining places. Garbage classification collection and disposal, keep the business premises clean and hygienic.

V. Strengthening the epidemic prevention and control of online catering services

Strictly implement the daily health monitoring system for food delivery personnel, and conduct weekly nucleic acid sampling tests. Food delivery personnel with symptoms such as fever, cough and respiratory infection are strictly prohibited from taking up their posts and seeing a doctor in time, and the food delivery boxes are cleaned and disinfected as required;

the contactless distribution mode should be actively promoted, and the contactless take-out cabinet service for food and beverage should be actively promoted in key places such as office buildings, residential quarters, hospitals and universities.

VI. Strengthening training and publicity

Strictly train employees in the prevention and control of infectious diseases, food safety knowledge and health knowledge, improve the level of epidemic prevention and control and food safety work of employees, and make training records.

use electronic display screens, posters and other propaganda media to publicize epidemic prevention and control policies and epidemic prevention knowledge to consumers, guide consumers to do personal protection, and understand and support the inconvenience caused by epidemic prevention and control in restaurants.