What preparations should I make before taking up my post?

First, do a good job in preparing for the resumption of classes. Do a good job in employee health monitoring, giving priority to employees who have completed COVID-19 vaccination; Organize employees who have not completed vaccination to vaccinate as soon as possible, so as to achieve "should be exhausted". Employees should organize training in health management, prevention and control knowledge and safety production before taking up their posts. Employees must wear masks at all times while on duty, and employees with symptoms of respiratory infection such as fever and cough are strictly prohibited from taking up their posts. Before the opening of the canteen, the business premises should be thoroughly disinfected to keep the air circulation in the business premises. The bathroom should be ventilated and dry, and mechanical ventilation devices such as exhaust fans should be used if it cannot be naturally ventilated.

Second, the implementation of epidemic prevention and control measures during the operation. Catering enterprises should further implement the main responsibility of epidemic prevention and control, formulate emergency plans according to the relevant epidemic prevention guidelines and work requirements of cities and districts, and take measures to prevent and control normalized epidemics with moderately strict standards. Declare to use the unique "pass health code" of this place, and implement the temperature scanning code, passenger flow control, cleaning, ventilation and disinfection of the place, especially the ventilation and disinfection of parts with poor ventilation conditions such as toilets; Set up a "one-meter line" in areas where people inside and outside the store are easy to gather, such as waiting area, meal taking area and checkout area, to encourage off-peak dining and provide public chopsticks and spoons; Advocate cashless payment, and the minimum distance between different tables after customers sit is not less than 1 m. Adhere to the principle of "people with prevention" and continue to do a good job in the prevention and control of key items and places such as imported cold chain food.

Third, adhere to equal treatment in providing services. Strengthen the training of epidemic prevention and control knowledge, and make it clear that employees treat all customers equally regardless of nationality, color and gender. , and should not restrict or refuse normal consumption, should not have any discriminatory slogans and logos for specific groups, or provide differentiated services to ensure that all employees should know about the meeting.

The fourth is to comprehensively do a good job in safety production. Comprehensively carry out safety hazard investigation, strictly implement safety precautions, ensure smooth fire exits, standardize the safety of fire and electricity use, focus on the safety hazards of gas pipelines and bottled liquefied petroleum gas, and resolutely curb serious accidents. In combination with the city's "Safe Production Month" activities, we will take the initiative to accept online and offline safety education and training, cooperate with the development of emergency drills for safe production, and enhance safety awareness and self-defense and self-rescue capabilities. In view of high temperature, flood season and disastrous weather, make emergency preparations in advance and increase the inventory of daily necessities and emergency commodities.

Legal basis:

Notice on doing a good job in the prevention and control of normalization of catering places

First, do a good job in preparing for the resumption of classes. Do a good job in employee health monitoring, giving priority to employees who have completed COVID-19 vaccination; Organize employees who have not completed vaccination to vaccinate as soon as possible, so as to achieve "should be exhausted". Employees should organize training in health management, prevention and control knowledge and safety production before taking up their posts. Employees must wear masks at all times while on duty, and employees with symptoms of respiratory infection such as fever and cough are strictly prohibited from taking up their posts. Before the opening of the canteen, the business premises should be thoroughly disinfected to keep the air circulation in the business premises. The bathroom should be ventilated and dry, and mechanical ventilation devices such as exhaust fans should be used if it cannot be naturally ventilated.

Second, the implementation of epidemic prevention and control measures during the operation. Catering enterprises should further implement the main responsibility of epidemic prevention and control, formulate emergency plans according to the relevant epidemic prevention guidelines and work requirements of cities and districts, and take measures to prevent and control normalized epidemics with moderately strict standards. Declare to use the unique "pass health code" of this place, and implement the temperature scanning code, passenger flow control, cleaning, ventilation and disinfection of the place, especially the ventilation and disinfection of parts with poor ventilation conditions such as toilets; Set up a "one-meter line" in areas where people inside and outside the store are easy to gather, such as waiting area, meal taking area and checkout area, to encourage off-peak dining and provide public chopsticks and spoons; Advocate cashless payment, and the minimum distance between different tables after customers sit is not less than 1 m. Adhere to the principle of "people with prevention" and continue to do a good job in the prevention and control of key items and places such as imported cold chain food.

Third, adhere to equal treatment in providing services. Strengthen the training of epidemic prevention and control knowledge, and make it clear that employees treat all customers equally regardless of nationality, color and gender. , and should not restrict or refuse normal consumption, should not have any discriminatory slogans and logos for specific groups, or provide differentiated services to ensure that all employees should know about the meeting.

The fourth is to comprehensively do a good job in safety production. Comprehensively carry out safety hazard investigation, strictly implement safety precautions, ensure smooth fire exits, standardize the safety of fire and electricity use, focus on the safety hazards of gas pipelines and bottled liquefied petroleum gas, and resolutely curb serious accidents. In combination with the city's "Safe Production Month" activities, we will take the initiative to accept online and offline safety education and training, cooperate with the development of emergency drills for safe production, and enhance safety awareness and self-defense and self-rescue capabilities. In view of high temperature, flood season and disastrous weather, make emergency preparations in advance and increase the inventory of daily necessities and emergency commodities.