Canteen dining requirements during epidemic prevention and control

Dine-in requirements in canteens (restaurants) during the epidemic prevention and control period

1. Diners must undergo body temperature monitoring at the door. Those with body temperature ≥37.3°C or those with colds, coughs, diarrhea, or respiratory infections , are not allowed to enter the canteen (restaurant) to eat.

2. Diners must wear masks when entering the canteen (those without masks are not allowed to enter) and wait in line at the red station on the ground in the canteen, keeping a distance of more than 1 meter between people in front and behind.

3. Diners must sit and dine at green-marked seats in accordance with regulations.

4. Diners can only take off their masks when eating, and try not to speak or speak as little as possible.

5. Please leave the canteen (restaurant) as soon as possible after finishing your meal. Staying or gathering in the canteen (restaurant) is strictly prohibited.

6. It is strictly prohibited to discard masks anywhere. Please put discarded masks in the special collection bin next to the entrance of the canteen (restaurant).

7. Diners are encouraged to bring their own tableware or buy packed lunches to eat in the dormitory or office.

8. When there are many people dining, please wait in line outside the canteen (restaurant) and do not gather indoors.

Precautions for canteens after the epidemic is reopened

1. Employee health monitoring

Personal protection. Establish systems such as health records for employees and morning examinations for employees. Those who have been in medium- and high-risk areas within 14 days, have not completed 3 doses of vaccination, and do not have a negative nucleic acid test certificate within 48 hours will not be allowed to work.

Wear a medical surgical mask or above during work and change it in time. If you come into contact with directly imported food, wear disposable gloves and change them in time. During and after work, hands should be disinfected in time. You can use quick-drying hand disinfectant or directly wipe and disinfect with 75 ethanol.

2. Hygiene management

Standardize cleaning, disinfection and ventilation. Disinfect facilities, equipment and areas where employees come into contact with at least three times a day; public bathrooms must be equipped with enough hand sanitizer (or soap) to ensure that water supply facilities such as faucets are working properly. Wash basins, sanitary ware, public trash cans, etc. should be wiped or sprayed with disinfectant with an effective chlorine content of 500mg/L for no less than 30 minutes.

High-touch surfaces such as elevator buttons, escalator handrails, door handles, and faucets can be wiped and disinfected with 75% alcohol or alcohol-containing disinfectant wipes, at least once every 2 hours. Use natural ventilation as much as possible to enhance indoor air circulation. At least three times a day, for at least 30 minutes each time.

Strict food raw material management. Strictly implement the food purchase inspection and certificate and invoice system. When using imported cold chain food, the "three specialties, three certificates and four no" principles must be implemented. It is strictly prohibited to raise livestock, poultry and pets in food processing sites, and it is strictly prohibited to process live poultry, wild animals and sources. Unknown livestock and poultry meat and its products.

Strengthen business commitments and penalties for violations. Catering companies should proactively fulfill their commitments on epidemic prevention and control, consciously accept social supervision, and accept penalties for violations. Those who do not strictly implement epidemic prevention and control requirements will be immediately ordered to suspend business for rectification and be punished in accordance with the law.

3. Strengthen employee training

Strengthen the management of employees during non-working hours. Try to provide centralized housing for employees, and do not live in illegal group rentals. Establish a management system for employee dormitories, clarify measures and requirements for epidemic prevention training, inspections, rewards and punishments, etc., keep the dormitories clean, and regularly disinfect the environment. Equip dormitory administrators to implement epidemic prevention measures and assign responsibilities to each person. Encourage employees to go to and from get off work "point-to-point", minimize unnecessary social activities, and consciously avoid gatherings, visits, or getting together.

4. Respond to excessive crowds

Group dining activities are prohibited. The number of people received at the same time shall not exceed 50 of the reception capacity, and each private room shall not exceed 10 people. Large-scale dinner parties are not allowed for the time being.

Strengthen entrance management. All people entering the venue will have their temperatures taken, wear masks, and strictly check negative nucleic acid test certificates within 48 hours.

Carry out customer prevention and control measures and control the flow of people. Set up "1-meter lines" at checkout counters, meal pick-up points, waiting areas and other areas to remind employees to maintain a safe distance and strictly control the density of people.

Reasonably arrange customers' dining time to avoid gatherings of people.