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 working group on epidemic prevention and control in canteens.

Team leader:? Member:?

According to the general requirements of prevention and control in COVID-19, the canteen should refine the scheme, implement it item by item, manage it in modules, combine it with subsection grids, and implement the 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 wild animals and other food raw materials of unknown origin. It is strictly prohibited 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 staff. All employees are arranged and managed according to the relevant requirements of epidemic prevention and control, and employees with fever, dry cough, fatigue, diarrhea and other symptoms are strictly prohibited from taking up their posts; Strictly implement the system of pre-job health examination and daily morning examination of employees, and insist on monitoring and recording the temperature of employees. People with suspected symptoms should leave their posts for medical treatment immediately. Employees should wear hats, masks and gloves as required when entering the operation area, and their hands should be cleaned and disinfected, and the requirements for changing work clothes for employees entering and leaving the operation area should be strictly implemented. Conduct epidemic prevention training for all personnel before returning to their posts, and work at 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 should be cleaned and disinfected according to 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 the "Food Safety Operation Standard for Catering Services", store and process raw and cooked foods separately, and cook and cook 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? 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 dining. On-site inspection and reminder. 6. Strengthen the processing operation of the canteen and the cleanliness of the dining place, keep the air circulating, disinfect the equipment and facilities and the ground regularly, and recycle the kitchen waste. Kitchen waste should be classified and managed, disposed of according to regulations, and used with 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 who come from other places, have established a registration form of one person and one case, and filled in the Statistical Table on Epidemic Prevention of Logistics Catering Personnel (see Annex 1) to understand the situation of family members and the investigation of epidemic situation of contact personnel. Grid management takes small units as the unit, and each canteen is counted once a 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 work in 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 personnel on record shall be screened: those who have confirmed that they have no history of living in Hubei, no history of contact with Hubei personnel, and are suspected of symptoms shall sign the Commitment Letter for Logistics Catering Staff during the Control Period in COVID-19 (see Annex 3), and are allowed to return to work.

(3) The cleaning staff in the canteen are screened according to the standards of employees in the canteen. 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) Give all employees access passes to the canteen, strictly register and manage, one person has one certificate, and it is forbidden to enter the canteen without a license.

(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, everyone is required to wear masks, gloves and hats all the time to avoid direct contact with fresh materials of meat and poultry, and wash their 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 publicity and education on epidemic prevention and control through various forms, help employees to improve their awareness and knowledge of prevention, guide all employees to do 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 your 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 get together, don't shake hands, don't touch your eyes, nose and mouth with unwashed hands, wash your hands before and after wearing a mask, and keep a distance of more than 65,438+0.5m 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 the ventilation equipment in key areas, check the safety of water, electricity and gas, and eliminate hidden dangers in time when found.

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

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

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

(2) All catering companies 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 about the health status of relevant personnel of food raw material suppliers, so as to ensure that the health status of business personnel in contact with our personnel is normal. 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 reserve cars, people and routes when distributing ingredients. The food delivery staff shall establish a registration ledger for one person and one case, and the food delivery tools shall be eliminated in time.

③ Purchase, distribution and handover of ingredients. Require suppliers and their procurement, distribution and canteen receiving personnel to wear masks during procurement, transportation and acceptance, and keep a safe distance of more than 1 meter; Wear disposable rubber gloves when buying fresh meat and poultry ingredients, avoid direct contact with such ingredients, and wash your hands before and after checking ingredients 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 should be cleaned and disinfected before each food transportation.

② Food safety processing 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) Adhere to the separation of raw meat and cooked meat in the freezer 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 dining room enters with one door and exits with an interval of 65,438+0.5m. After the meal, different people flow in an orderly way according to landmarks and gate signs.

(3) Organize and set up volunteer service teams, wear signs, cooperate with restaurant staff to check the duty situation at the entrance, exit and lobby, require diners to wear masks, and enter the restaurant at intervals of 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. Carry out special fire inspection before returning to work, investigate fire hazards, and make timely rectification, so as to leave no danger, no dead ends or hidden dangers.

(2) Fire prevention 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 due to alcohol diffusion. (The flash point of ethanol is about 65438 03℃, and that of 75% ethanol disinfectant is about 23? C belongs to Class A fire dangerous liquid, which 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 check the temperature of its employees and record it every day. Once the body temperature exceeds 37.3℃, employees will leave school in isolation 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 appliances used, and at the same time deploy other healthy workers to work to ensure normal meals. Strictly enforced? Daily report? 、? 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 of people and the distance between people, take measures such as directional meal purchase, one-way dining, taking away without a seat, set up warning isolation zones in front of the door, define the admission route and spacing, conduct grid management, and guide by special personnel to 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, who are seated according to the desktop signs, and all of them have one-way dining, 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 light meals. When there are not enough seats, the diners will pack and take away the meals.

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