The latest notice of the guidelines for business circulation enterprises to resume work during the prevention and control of pneumonia in Quanzhou

Guidelines for Business Circulation Enterprises to Resume Work during the Prevention and Control of Pneumonia Infected by novel coronavirus in Quanzhou

In order to further standardize the epidemic prevention and control work of business circulation enterprises and fully protect people's life safety and health, business circulation enterprises in our city must meet the following requirements before they can resume work or continue to operate.

first, Shangchao

strictly implements the health management and hygiene management requirements of employees. Comprehensively collect the holiday dynamics of employees, and register and summarize them. Employees from key epidemic areas are not allowed to return to their posts, and employees from other areas outside the province should be observed at home for 14 days as required before returning to their posts.

Set up electronic temperature measuring equipment, improve monitoring and recording equipment, and ensure normal operation. Configure special epidemic prevention materials, and set up special materials purchase, use and reserve records.

strictly implement the temperature measurement system at the entrance. All personnel entering the supermarket must take their body temperature. Supermarkets with an area of 1, square meters and above must be equipped with two or more specialized personnel to take their body temperature measurement, and make registration records. When problems such as fever are found, customers should be guided to the designated hospital in time.

all personnel entering the supermarket must wear masks. All business premises should discourage consumers who don't wear masks from entering the market, and immediately call the police if they don't listen to dissuasion, and dispose of them according to the law.

strengthen disinfection and hygiene management in business premises to ensure good ventilation in business premises. According to the operation flow of prevention and control, disinfection shall be carried out at least twice a day, and the interval between disinfection in areas where people such as cashiers and elevator handrails are in close contact shall not be longer than 2 hours, and records shall be made and kept for future reference. Ventilation is required every day. Central air conditioning is prohibited. Natural ventilation is preferred to keep the indoor air fresh and unobstructed.

standardize business practices. Strictly implement the Food Safety Law of the People's Republic of China and other food laws, regulations and rules. It is strictly forbidden to purchase, process and sell wild animals and products. It is strictly forbidden to sell white-striped poultry and poultry products that have not passed the inspection and quarantine or failed the inspection and quarantine. It is strictly forbidden to sell fake and inferior and deteriorated expired foods. Raw and cooked foods are placed separately. Honesty and self-discipline, law-abiding business, clearly marked goods, not to drive up prices, hoarding, spreading false information. No promotional activities that lead to public gathering shall be carried out in any form.

To standardize the epidemic prevention and control requirements of commercial logistics, especially cold chain logistics, firstly, do a good job in personal epidemic prevention safety, and transport managers and drivers should wear gloves, masks and wash their hands frequently. Vehicle drivers should try not to get off the bus during receiving the goods. Second, do a good job in disinfection and disinfection of vehicles. Vehicles coming from key epidemic areas should strictly implement the system of "disinfection before loading and unloading" to ensure that the means of transport do not appear secondary pollution. The third is to do a good job in sanitary management of cold storage to ensure the safety of the last link of cold chain.

second, the accommodation industry

business premises requirements. One is ventilation. There are places where windows can be opened, and natural ventilation should be maintained, and natural ventilation should be maintained for not less than 2 hours every day; During the business period, keep the exhaust fan running normally and keep the indoor air circulating. The second is environmental sanitation and disinfection. Keep indoor and outdoor environment clean and reduce dust flying. Towels, slippers, cups and linen on the bed are strictly disinfected by one guest for one. Frequent contact with articles should be washed and disinfected regularly every day. Keep the linen room and cup room clean and tidy, and the cleaning, disinfection and storage of linen and cup, the cleaning process of toilet and the placing of articles on linen cart shall be carried out in strict accordance with relevant hygiene regulations. Do a good job in garbage sorting, and put discarded masks in separate trash cans. The trash can shall be sealed and the garbage shall be removed in time. Third, the public area is equipped with hand washing facilities. Provide hand sanitizer, toilet paper or dryer. Unconditionally, hand-free disinfectant should be placed in a prominent position.

equipment management requirements. During the epidemic, all accommodation business units stopped using central air conditioning in principle.

employee management requirements. First, it is necessary to comprehensively collect and understand the holiday dynamics of employees on duty, and register and summarize them. Employees with life history, travel history and close contact with confirmed cases in key epidemic areas such as Hubei shall not return to their posts; The potential risk personnel who have unwell symptoms such as fever and cough, and have contact with people from pneumonia epidemic areas infected in novel coronavirus should be reported in time, and the employees should be observed at home for 14 days as required, and will not return to their posts temporarily; The second is to do a good job in employee protection knowledge training. All employees are required to wear masks correctly when they take up their posts, and both parties should wear masks when receiving customers, keep washing their hands frequently and drink plenty of water, and insist on washing their hands carefully according to the six-step method. The third is to strictly implement the daily morning inspection system. Before entering the business premises every day, special personnel should be arranged to check the temperature of employees, and only when the temperature is normal can they work inside, and hand washing and disinfection should be carried out. If the staff's body temperature exceeds 37.2℃, they should be asked to go home to observe and rest. Once they find suspected symptoms such as fever, cold, cough and respiratory infection, they should immediately stop working and go to medical institutions in time.

management requirements for visitors, customers and outsiders. Take the customer's temperature. A temperature detector should be equipped to detect the fever of people entering the store. If guests with fever, cough, fatigue and other symptoms are found, or those who have traveled in Hubei and other key epidemic areas within 14 days, they should immediately stop the service and guide them to see a doctor in a regular medical institution. Those with travel history should report to their neighborhood committees and register information. At the same time, customers are required to wear masks all the time and are not allowed to bring livestock to the business premises.

check and implement the emergency plan. Conduct regular self-inspection on the implementation of the emergency plan and make relevant emergency treatment. Units with pneumonia epidemic in novel coronavirus should cooperate with health departments to deal with the epidemic, and carry out terminal disinfection under the guidance of disease prevention and control institutions, and implement epidemic prevention measures such as suspension of business as required.

Third, farmers' markets

Strengthen personnel control. Strictly implement the health management and hygiene management requirements of employees. Comprehensively collect the holiday dynamics of employees, and register and summarize them. Employees from key epidemic areas are not allowed to return to their posts, and employees from other provinces should be observed at home for 14 days before returning to their posts.

strengthen personnel protection. All personnel entering the market must take their body temperature, make registration records, and report problems to relevant departments in time. Workers and managers in the market should wear masks and do personal protection, and customers are required to wear masks all the way into the market.

implement the system of "three cleanups and one elimination". Farmers' market operators must achieve "three clean-ups and one elimination" after the daily closing. Timely sealed removal of garbage from farmers' markets, garbage daily Nissin. To further strengthen the cleaning and disinfection of floors, articles and toilets in public areas of the market, and do a good job in market ventilation. Standardize the management behavior of live poultry, and resolutely ban those who do not meet the conditions for animal epidemic prevention and other relevant regulations.

strengthen the propaganda of epidemic prevention and control. Publicity knowledge on prevention and control of pneumonia in novel coronavirus was posted in a prominent position in the market. Make use of LED screens and bulletin boards in the market to publicize epidemic prevention knowledge to the masses. You can also publicize epidemic prevention knowledge and prevention and control measures through SMS and WeChat.

do a good job in fire safety management. Implement the main responsibility of fire control safety, complete fire control facilities, keep the fire escape unblocked, and strictly implement the duty system.

iv. service requirements of restaurants

. The first is to increase the package service delivery service, and increase the online platform delivery service and delivery window. When necessary, the business hours should be shortened appropriately, but announcements should be posted in obvious positions to inform consumers. Second, regardless of the size of the restaurant, the box service is prohibited in principle, and the small restaurant on the street cancels the in-house food service. The business unit with larger business area can provide personal service in the lobby with the approval of the market supervision department, but the distance between customers should be kept at more than one meter.

requirements for business premises. During the epidemic period, food processing and production should comply with the provisions of the Code of Practice for Food Safety in Catering Services. Keep the internal environment of the dining place clean and tidy. Tableware, drinking utensils and containers for direct food must be washed and disinfected before use, and cookware and utensils must be washed after use. Equipped with hand sanitizer with sterilization function or provide disinfection paper towels, enterprises with conditions can change the faucet into a non-contact faucet to avoid contact. Increase the frequency of disinfection in places where customers have more contact, such as corridors, elevators, handrails, toilets, etc. Kitchen waste shall be covered, sorted and cleaned in time.

employee management requirements. First, it is necessary to comprehensively collect and understand the holiday dynamics of employees on duty, and register and summarize them. Employees with life history, travel history and close contact with confirmed cases in key epidemic areas such as Hubei should not return to their posts; Those who have unwell symptoms such as fever and cough, and those who have contact with people from pneumonia epidemic areas infected in novel coronavirus should be reported in time, and they should be observed at home for 14 days as required, and will not return to their posts temporarily; The second is to do a good job in employee protection knowledge training. All employees are required to wear masks at all times, keep washing hands frequently and drink plenty of water, adhere to the six-step method of washing hands strictly, and refuse to receive customers who do not wear masks. The third is to strictly implement the daily morning inspection system. Before entering the business premises every day, special personnel should be arranged to check the temperature of employees. If the temperature is normal, they can work inside and wash their hands and disinfect. Once employees are found to have fever, cold, cough, respiratory infection and other suspected symptoms, they should immediately stop working and go to the designated medical institutions in time. Fourth, for food delivery personnel, we should strengthen the frequency of health checks for food delivery personnel, and strictly require wearing masks and gloves, so as not to get together or gather together; Instruct food delivery personnel to actively participate in epidemic prevention and control, and obey the daily prevention and control management of the receiving community.

management requirements for visitors, customers and outsiders. One is to measure the temperature of customers, and only customers with normal temperature can provide services. If consumers are found to have symptoms of respiratory infection such as fever, cold and cough in dining places, they should actively persuade them to leave the scene and remind them to go to the hospital in time. Second, customers are required to wear masks all the way into the store except for eating.

equipment management requirements. Regularly maintain the normal operation of the ventilation system, limit the number of people taking the elevator as appropriate, comprehensively maintain and clean the refrigeration and preservation equipment, and keep food raw materials covered with plastic wrap before storage to prevent cross-contamination.

management requirements for purchasing goods. First, implement the system of requesting tickets and certificates in all aspects of procurement and file records. The second is to choose suppliers who have legal business qualifications and are allowed to operate during the epidemic period to purchase raw materials. The third is to put an end to purchasing, feeding and slaughtering live livestock and animals on the spot. It is forbidden to purchase ingredients from unknown sources, and it is forbidden to operate and store wild animals or wild animal products. Do a good job of claiming certificates and tickets for meat and meat products, ensure the traceability of meat sources, especially strengthen the inspection of pork "two certificates and one report", and put an end to purchasing and using livestock and animal meat and meat products that have died of illness, poisoning or unknown causes. Fourth, all raw materials should be kept fresh, and the treatment and use of fresh-keeping, freezing and cold storage should be strengthened.