2022 Guyuan supermarket, hotel, restaurant and other market management and control procedures

First, the prevention and control requirements of COVID-19 in shopping malls and supermarkets

1. Set a temperature measuring system at the entrance of the site and post the site code. Customers can measure the temperature and put on a mask before entering the place.

2. Strengthen indoor management, keep ventilation and clean up sundries and garbage. Disinfect cashiers, counters, rest areas, service desks, elevator buttons, handrails, door handles, public seats, shopping baskets, shopping carts and temporary lockers in the venue and in high frequency contact every day, and make a good record of cleaning and disinfection.

3. Strengthen employee management, implement employee registration system, monitor body temperature every day and make registration, conduct nucleic acid detection every two days, wear masks during work, and keep the distance of 1 meter.

4. Use the display screen to publicize the knowledge of prevention and treatment of infectious diseases such as new coronary pneumonia, and post health tips in eye-catching positions.

5. Control passenger flow, avoid crowd gathering, package and price goods in advance, advocate self-service shopping and self-settlement, reduce queuing time and wait in line, and strictly implement the prevention and control requirements of 1 rice flour.

Two, hotels, restaurants COVID-19 prevention and control requirements.

1. Set up a temperature measuring system at the entrance of the hotel and post the place code. Customers can take their temperature and wear masks before entering the hotel. Check the health code and the negative certificate of nucleic acid test within 48 hours when you check into the hotel, and check the negative certificate of nucleic acid test as soon as you enter the hotel.

2. Strengthen indoor management, keep ventilation, disinfect elevator buttons and door handles in the venue and in high-frequency contact every day, and make a record of cleaning and disinfection.

3. Strengthen employee management, implement employee registration system, monitor body temperature every day and make registration, conduct nucleic acid detection every two days, and wear masks during work.

4. Use the display screen to publicize the knowledge of prevention and treatment of infectious diseases such as new coronary pneumonia, and post health tips in eye-catching positions.

5. Register the guest's itinerary, ask and register the guest's temperature every day, and report the respiratory symptoms such as cough and fever in time.

6. Diversion measures should be implemented at the front desk and restaurant to avoid crowd gathering and reduce gathering activities.

Three, COVID-19 catering units prevention and control requirements.

1. Set a temperature measuring system at the entrance of the site and post the site code. Customers can measure the temperature and put on a mask before entering the place.

2. Keep ventilation, disinfect the place regularly, keep the environment clean and tidy, and there is no sanitary corner. Disinfect the high-frequency contact elevator buttons, handrails, door handles, tables and chairs every day, and make a good record of cleaning and disinfection. Implement the system of public chopsticks and spoons, strictly control the number of people eating and avoid people gathering.

3. Strengthen employee management, implement employee registration system, monitor body temperature every day and make registration, conduct nucleic acid detection every two days, wear masks during work, and keep a certain distance from customer service.

4. Use the display screen to publicize the knowledge of prevention and treatment of infectious diseases such as new coronary pneumonia, and post health tips in eye-catching positions.

5. Implement the system of incoming goods inspection and claiming certificates and tickets. It is strictly forbidden to buy and sell wild animals and their products, control the procurement of imported cold chain foods, and all the sources of purchased ingredients can be traced back.

Four, pharmacy COVID-19 prevention and control requirements.

1. Set a temperature measuring system at the entrance of the site and post the site code. Customers can measure the temperature and put on a mask before entering the place.

2. Keep the room ventilated, disinfect the place every day, and keep records of cleaning and disinfection.

3. Strengthen employee management, implement employee registration system, monitor body temperature every day and make registration, wear masks at work, and keep the customer service at a distance of 1 meter.

4. Use the display screen to publicize the knowledge of prevention and treatment of infectious diseases such as new coronary pneumonia, and post health tips in eye-catching positions.

5, play the role of monitoring sentinel, to buy "four kinds of drugs" customers real name registration, truthfully fill in the basic information of drug buyers.

Five, the market COVID-19 prevention and control requirements.

1. Set up a temperature measuring system at the entrance of the market and post the site code. Customers can take their temperature and wear masks before entering the market. Strictly implement measures such as maintenance of 1 rice noodle, high-frequency ventilation and disinfection of key parts, and firmly hold the entrance of external defense.

2. Strengthen the health management of employees, implement the registration system for going out, monitor the temperature of employees every day, and conduct nucleic acid testing every two days.

3. Implement the system of incoming inspection and claiming certificates and tickets to ensure the traceability of goods. It is strictly forbidden to buy, manufacture and sell wild animals and their products.