Emergency plan for epidemic prevention and control in Nanjing (5 articles in total)

? For all kinds of possible natural disasters and accidents, a comprehensive and practical emergency plan is absolutely necessary, and the formulation of emergency plan can strengthen the handling ability of relevant personnel. The following is the Emergency Plan for Epidemic Prevention and Control in Nanjing (5 general remarks) compiled by me. Welcome to read, I hope it will help you.

Emergency plan for epidemic prevention and control in Nanjing (5 general remarks) (1)? According to the requirements of the "Notice on Printing and Distributing" document, in order to do a good job in the prevention and control of the epidemic situation of the old-age care institutions in the city, during the prevention and control of the pneumonia epidemic, when there are suspected or confirmed cases in the old-age care institutions, towns and old-age care institutions should do a good job in emergency treatment according to the following requirements:

? The first is to establish an emergency working mechanism.

? 1. The old-age care institution shall establish an epidemic emergency mechanism. The person in charge of the old-age care institution is fully responsible for the emergency response of the epidemic situation in the institution, formulating and implementing the emergency plan, and dividing the area. The responsibility lies with people. Establish hospital infection control and isolation system, process and organize their implementation. When there are suspected cases or infected cases in the old-age care institution, the person in charge of the old-age care institution should immediately start the emergency plan for the epidemic situation in the old-age care institution and report it to the local town.

? 2. After receiving the epidemic report of the old-age care institutions, an epidemic response leadership (work) team should be set up quickly, and the local health department should be contacted in time to request guidance and assistance in the relevant investigation and disposal work.

? 3. Strictly implement the epidemic reporting system. When there is an epidemic in the old-age care institutions, the local towns should immediately report to the local epidemic prevention and control institutions and the civil affairs departments at higher levels, and shall not delay, conceal or omit reporting.

? Second, do a good job in emergency resource reserve.

? 1. Towns and old-age care institutions should make clear the total number of beds, the number of elderly residents, the number of staff and the reserve of prevention and control materials, and make overall plans for all kinds of resource reserves of old-age care institutions. When an epidemic occurs in an old-age care institution, relevant resources can be quickly dispatched to give assistance.

? 2. Towns should establish an emergency support team for aged care workers with the guidance or participation of epidemic prevention and medical professionals, and co-ordinate the human resources reserve for aged care services. When an epidemic occurs in an old-age care institution, it can quickly give epidemic treatment and professional nursing support to relevant old-age care institutions.

? The third is to implement classification and proper disposal.

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? 2. When there are elderly people in the old-age care institutions who are diagnosed as suspected cases or infected cases, they should be immediately sent to designated medical institutions for treatment, and immediately report to relevant departments according to the requirements of epidemic monitoring. Under the guidance of local medical and health institutions or disease control institutions, the close contacts (other elderly people and contact staff) were investigated, and the isolation observation was carried out for 14 days, and other disposal work such as comprehensive disinfection and standardized disposal of personal belongings was assisted. Don't accept new old people. After the suspected cases are excluded, their close contacts can be released from isolation for observation.

? 3. An isolation observation room should be preset in the old-age care institution. The isolation observation room should be equipped with corresponding protective equipment (protective clothing, medical masks, gloves, etc.). ), equipped with the necessary living and nursing service conditions, where conditions permit, equipped with isolation areas and disinfection rooms. Isolation observation room (area) should be set in a relatively independent, well-ventilated, single room with independent bathroom, and in the downwind of the old-age care institutions. When observing close contacts in isolation, avoid contact with other non-isolated personnel and do not go out. Do a good job in cleaning and disinfection of isolated observation places to avoid cross-infection. The domestic garbage in the isolation observation room (area) should be treated uniformly.

? 4. Old-age care institutions that do not have the conditions to set up isolation rooms (districts) should report to local towns, and observe and isolate the personnel of old-age care institutions who intend to conduct isolation observation through centralized medical observation points designated by local governments, conditional old-age care institutions or newly established special places under the overall planning of joint prevention and control mechanisms at the same level.

? 5. Do a good job in observing and protecting other non-close contacts in the old-age care institutions. Except for the observation personnel who need to be isolated, all other personnel of the old-age care institutions with epidemic situation are kept in hospital for observation, and the observation period shall not be less than 14 days, and they shall not go out during the observation period. After the suspected cases were excluded, the hospital observation was released. Do a good job in body temperature detection, health monitoring and daily disinfection of the observation staff in the hospital, and report to the relevant departments immediately if any suspected symptoms are found, and conduct isolated observation.

? Fourth, coordinate and mobilize emergency resources.

? 1. Give full play to the main position of public pension institutions. When the old-age care institutions with epidemic situation can't meet the isolation requirements of in-hospital observers, the public old-age care institutions that can provide isolation conditions will give priority to the isolation task; When the public pension institutions can't meet the isolation observation conditions, coordinate the local pension institutions' own resources and select the pension institutions with isolation conditions to undertake the isolation observation task; When the self-owned resources of the old-age care institutions cannot meet the isolation requirements, it is necessary to report to the local government to requisition social resources to solve the isolation problem of the elderly who need to be isolated.

? 2. Coordinate the service human resources of pension institutions. When the epidemic occurs, when the service personnel of the old-age care institutions can't meet the needs of emergency prevention and control of the epidemic and serving the elderly, the local civil affairs departments should coordinate and mobilize the service human resources of the local old-age care institutions, mobilize social organizations and relevant professionals to support them, and ensure that the staff of the old-age care institutions with the epidemic situation are in place. When necessary, report to the local government and request relevant departments and institutions to participate in epidemic prevention and control.

Emergency plan for epidemic prevention and control in Nanjing (5 general chapters) (2)? In order to carry out the epidemic prevention and control work in novel coronavirus in a scientific, standardized, timely and orderly manner, take effective measures to control the spread and spread of the epidemic, and ensure the normal work and life order of the unit, this plan is formulated according to the relevant requirements of the Central Committee, the Municipal Party Committee and the Provincial State-owned Assets Supervision and Administration Commission, according to the epidemic situation and progress, and combined with the actual situation of the company.

? I. Principles of prevention and control

? In accordance with the guiding principles of unified leadership, timely response, coordination, and standardized measures, we will achieve "early detection, early reporting, early isolation, and early treatment" to prevent the spread of the epidemic, ensure the prevention and control effect, and maintain normal working and living order. The prevention and control work is carried out under the unified leadership of the leading group for epidemic prevention and control (hereinafter referred to as the leading group).

? Second, prevention and control measures

? (1) personnel prevention and control

? The scope of personnel detection and prevention is the employees of this unit.

? The first category: people who are currently in Hubei. Hubei province has not returned to Tianjin at present, and it can only return if the leading group agrees, and it is not allowed to return if it does not agree. (Note: There are no such personnel in our company at present)

? The second case: there are close contacts. People who have had close contact with pneumonia patients suspected or diagnosed as novel coronavirus infection;

? People who have close contact with returnees from Hubei and other areas where local cases continue to spread (including returnees and their children who are studying and working in Hubei).

? 1. Persons who had close contact with suspected or confirmed cases 14 days ago should immediately report to the safety working group, which should register and summarize.

? 2, close contact personnel should immediately report to the security working group, unified registration summary by the security working group.

? The prevention and control working group is responsible for reporting and summarizing the registered personnel of home isolation, closely monitoring the situation of home isolation, collecting information such as body temperature and physical condition twice a day, and reporting the situation to the leading group. Once the physical condition is abnormal, report to the local health and epidemic prevention control department in time after approval by the leading group. The time to release from home isolation is 14 days after the last close contact with suspected or confirmed cases.

? Category III: Other personnel. Other employees of the company insisted on measuring their body temperature once a day before the government announced the lifting of the epidemic, and reported it through WeChat group in time. Once fever, dry cough, shortness of breath, muscle aches, weakness and other suspected symptoms appear, they should immediately report to the prevention and control working group, and report to the local health and epidemic prevention control department in time after approval by the leading group. If it is determined to be a suspected case or a confirmed case, the safety working group will re-examine the above-mentioned second-class personnel.

? (2) Prevention and control of places

? Regularly disinfect all offices in public areas such as conference rooms and walkways on the second floor and floors where cases occur, and seek technical support from local epidemic prevention departments when necessary.

? The doorman is responsible for measuring the body temperature of people entering Tengda Building, and those with abnormal body temperature are not allowed to enter;

? All personnel entering Tengda Building should wear masks;

? Strengthen the epidemic prevention education and management of security and cleaning personnel.

? During the epidemic period, all units and departments shall not receive business activities or organize gathering activities without the approval of the leading group of the unit, and make full use of network communication tools.

? Third, information disclosure.

? During the epidemic, pay close attention to the epidemic information regularly released by the health administrative department of the municipal government. After the administrative department of public health of the government announced the lifting of emergency measures, the implementation of this plan stopped.

? The publicity group strengthens the publicity of protection knowledge and prevention and control measures through various media channels, and implements them in accordance with the norms. Personnel in the unit system should not believe in rumors and spread rumors. Necessary humanistic care should be given to the isolated employees, so as to achieve "isolation without separation"

? Fourth, comprehensive coordination.

? (a) do a good job in the production and operation of the necessary material reserves.

? (2) Reserve necessary medical protection materials for employees during the epidemic.

? (three) by the security working group for specific coordination and material management.

? V. Plan guarantee

? 1. Under the leadership of the leading group for the handling of epidemic situation in novel coronavirus, there are four working groups under the office of the leading group for the handling of epidemic situation in novel coronavirus to carry out their work according to the division of responsibilities.

? 2. Once the epidemic situation or information related to the epidemic situation is found, all employees must truthfully and timely report the situation to the leading group of the unit, and those who deliberately conceal the information will be dealt with severely.

Emergency plan for epidemic prevention and control in Nanjing (5 general chapters) (3)? I. General principles

? Do a good job in propaganda and prevention of infectious diseases, do a good job in disinfection and epidemic prevention on a regular basis, do a good job in various sanitation, and reduce the occurrence of infectious diseases. When an epidemic occurs, immediately start the "epidemic emergency plan", control the epidemic in time, minimize the spread of the epidemic and ensure the health of employees and their families.

? Two, the structure and responsibilities of the epidemic control leading group

? Team leader:

? Deputy team leader:

? Members:

? Three, emergency equipment, materials and supplies:

? The temporary isolation room is equipped with masks, fast infrared thermometers, disinfection water or alcohol, disinfection equipment (atomizing watering can, etc.). ): Finance Office: funds when internal personnel have adverse reactions.

? Fourth, preventive measures.

? 1, indoor ventilation to ensure air circulation, etc.

? 2. Clean the environment frequently, and remove the garbage in time.

? 3. Strictly abide by the regulations of Shenzhen Municipality on health management.

? 4, reduce outdoor activities, indoor exercise, enhance physical fitness.

? 5. Maintain good personal hygiene habits and wash your hands frequently.

? 6, pay attention to a balanced diet, regular exercise, adequate rest, reduce stress and enhance the body's resistance.

? 7. Avoid going to public places with poor air circulation and dense population, and avoid attending parties and intensive meetings.

? 8. Prepare all kinds of materials and accessories in a planned way to reduce unnecessary opportunities for going out.

? 9. Start personnel training to ensure protection.

? V. Emergency treatment

? 1. When an epidemic occurs in the company, early detection, early isolation, early reporting and early treatment shall be achieved.

? Call "120" to ask for early treatment of patients, and report to the district CDC for final disinfection. In accordance with the unified deployment of the local government's epidemic prevention and control work, conduct a comprehensive isolation.

? 2. Report and register the epidemic situation

? Local government departments, local centers for disease control and people's hospitals "120"

? 3. Call for help, such as "1 10".

Emergency plan for epidemic prevention and control in Nanjing (5 general chapters) (4)? In order to effectively and timely control and eliminate the infection and occurrence in COVID-19, and establish and improve the epidemic reporting and prevention and control system as soon as possible, this plan is formulated in combination with the actual situation of the hotel.

? First, establish an organization, and implement the responsibility to people.

? The hotel has set up the COVID-19 epidemic prevention and control working group, which is fully responsible for the prevention and control of the COVID-19 epidemic in the hotel.

? Team leader: XX

? Deputy leader: XX XX

? Team member: XXXXXXXX

? Second, pay close attention to the epidemic situation and strengthen publicity and education.

? (1) emergency monitoring

? 1, all departments closely follow the development of epidemic situation at home and abroad and report the situation in time.

? 2. Establish a patrol system. The hotel is based on various departments, which are responsible for the prevention and control of COVID-19 epidemic in their respective regions.

? 3. All departments of the hotel should pay close attention to their employees and people they contact every day and monitor them in time.

? (2) Publicity and education

? All departments should strengthen the study of COVID-19 epidemic prevention and control knowledge, improve and strengthen employees' understanding of prevention and control knowledge, eliminate unnecessary panic, and at the same time accurately grasp the propaganda orientation, so as not to pre-empt and speculate in epidemic propaganda, so as not to aggravate panic and cause adverse effects.

? Three, the implementation of testing system, timely and accurate reporting.

? (1) Epidemic monitoring

? 1, each department is responsible for the daily monitoring of the epidemic situation and timely and accurate early warning and forecasting, perfecting the inspection system, clarifying the epidemic situation reporter, mastering the attendance and health status of employees in this department, closely observing those with suspicious symptoms and reporting to superior leaders, and investigating the responsibility of the parties for late reporting, concealment and omission.

? 2. The hotel infirmary measures the temperature of employees when they swipe their cards at the platform attendance office before going to work every day, and makes records. For employees whose body temperature is N37.3C, accompanied by fever, fatigue, dry cough, chest tightness and other symptoms, immediately report to the local disease control department and organize employees to see a doctor. At the same time, standardize the disinfection operation in all places of the unit.

? (2) Report on epidemic situation

? 1, strictly implement the first report system.

? 2. The epidemic situation in COVID-19 shall be reported step by step.

? 3. Anyone who discovers the epidemic situation or suspected epidemic situation in COVID-19 must immediately report to the leading group. After receiving the report, he should immediately rush to the scene to understand the situation and report to the superior as required.

? (3) epidemic situation report form

? 1. All departments should report to the company's leading group by telephone or the fastest way. The leading group is responsible for reporting to the superior.

? 2. No one may conceal, delay reporting, make a false report or hinder others from reporting the epidemic.

? Fourth, actively take measures to take strict precautions.

? Taking the prevention of diseases and the possible spread of the epidemic as the focus of epidemic prevention and control in COVID-19, according to the working characteristics of each department of the hotel, the requirements for each department are as follows:

? (1) Ministry of Finance and Property

? 1, the purchased food products must conform to the relevant national hygiene standards and regulations, and provide the manufacturer's business license, a copy of the food hygiene license stamped with the official seal, and a recent inspection report (the inspection report shall be issued by a unit recognized by the national quality supervision department).

? 2. Strictly check the production date, shelf life and storage conditions of commodities.

? 3, meat and poultry food should have the "animal product quarantine certificate".

? 4, the establishment of disinfectants, alcohol and masks and other materials reserves and storage.

? (2) Kitchen

? 1, strictly meet the requirements of special personnel, special rooms, special tools, special disinfection and special refrigeration.

? 2, regular ultraviolet lamp disinfection, and establish a registration system.

? 3. The food in the refrigerator should be stored with a fresh-keeping mold, and all kinds of food should be sorted and placed neatly. Defrost regularly and disinfect the door handle.

? 4. Cut vegetable raw materials should be used on the day of preparation.

? 5, vegetables, fruits and other raw materials to choose clean, meat, high-grade, aquatic products in accordance with the requirements for cleaning; Not clean vegetables, fruits and other food raw materials, food and raw materials with outer packaging are not allowed to enter the cold meat room.

? 6. Tools and containers used for raw materials, semi-finished products and finished products, such as knives, piers, plates, buckets, basins and rags, must be clearly marked and used separately, and must not be in contact with the ground. They should be stored in a fixed location and disinfected regularly.

? 7. Regularly clean and clean pools, walls, floors and open ditches.

? 8. Personal items and sundries are strictly prohibited in the kitchen.

? 9, trash can must be stored with a cover, and keep the outside clean.

? 10, keep the indoor temperature appropriate.

? 1 1. Chefs must wear masks and gloves when operating.

? 12, establish a disinfection log, and make records for each disinfection.

? (3) Dining room

? 1. All employees should wash their hands and disinfect before taking up their posts.

? 2, regular ventilation, ensure the air circulation in the restaurant.

? 3, tableware disinfection in time, it is forbidden to use without disinfection tableware.

? 4. Tableware disinfection must be carried out in strict accordance with the process, and the disinfected tableware must be marked.

? 5, male * * * area regular disinfection work; Public equipment should be disinfected regularly.

? 6, establish a disinfection log, make a record of each disinfection.

? (4) the front office is

? 1. Ask and register related questions for in-house guests, check their ID cards or passports actively, and ask whether they have passed through or lived in key epidemic areas, and whether they have contacted people with suspected symptoms.

? 2, the guests from the epidemic area, the implementation of temperature measurement and other preliminary testing measures. Once the suspected symptoms are found, they should be reported to the department manager immediately, who will inform the epidemic prevention and control working group to deal with them. Prepare for isolated observation of contact personnel.

? 3, male * * * area to do a good job of disinfection.

? 4, male * * * equipment disinfection on a regular basis.

? 5, establish disinfection log, make a record of each disinfection.

? (6) Housekeeping

? 1. Public toilets should be disinfected with disinfectant in time after use.

? 2 escalator handrails, elevator handrails, keys and other public facilities should be disinfected with alcohol.

? 3. Clean the room in strict accordance with the hotel's health system, disinfect the cups used by the guests in time, and send the linen used by the guests to the laundry room for professional disinfection.

? 4. The cups are disinfected at high temperature with a disinfection cabinet, and the mobile phones are disinfected with alcohol.

? 5. Pay attention to window ventilation indoors. Once a confirmed case occurs, immediately turn off the air conditioner and close the room, waiting for further treatment by the health and epidemic prevention department.

? 6, the rational use of laundry equipment, to ensure the disinfection effect of linen.

? 7. Employees should disinfect and wash their hands immediately after finishing the sanitation work.

? 8, once a day for public * * * area and employee activity area spray disinfection, establish disinfection log, make a record of each disinfection.

? (7) Human Resources Department and Office

? 1. Intensify the propaganda of epidemic prevention and control, and strengthen the staff's awareness of health and epidemic prevention and self-protection.

? 2. Staff dormitory should be disinfected regularly.

? 3. If the employee asks for leave due to illness, the reason and condition shall be determined in time and registered. Check-in desk for morning check-up, and check the temperature of employees every day.

? 4. Establish a disinfection diary and keep a record of each disinfection.

Emergency plan for epidemic prevention and control in Nanjing (5 summaries) (5 articles)? According to the "Guidelines for the Prevention and Control of Epidemic Situation for Employees of xx Group" and the requirements of the epidemic prevention and control headquarters of various provinces and cities, in order to ensure the safety and normal dining of employees after the holiday, the restaurant safety prevention and control plan is quantified, which requires the coordinated implementation of all fields, platforms and units:

? First, the staff canteen:

? 1, enter the restaurant:

? (1) During the epidemic, the restaurant provided meals normally. Wear a mask before entering the restaurant, wash your hands in the bathroom first, and consciously accept the temperature test. Body temperature can enter normally. If the temperature exceeds 37.2℃, please do not enter the restaurant and go to the nearest designated hospital for medical treatment immediately.

? (2) In order to avoid cross infection, bring your own tableware and meals. Disinfect your own tableware at home, seal it in food-grade plastic bags, and disinfect it at home after each use.

? (3) The dining time in the restaurant is extended 1 hour,11:00-14: 00, and the dining time is wrong. According to the original meal time of the restaurant, the meal is started half an hour in advance, and the service time is delayed by half an hour. The restaurant can be adjusted at any time according to the dining situation.

? 2. Diet style

? During the epidemic period (1), in order to reduce the gathering time of meal selection, restaurants will appropriately reduce the variety of dishes, suspend food festivals, promotional activities, birthday banquets and other activities, and reduce the meal selection time. Restaurants in office buildings will suspend the provision of breakfast and dinner, and factory restaurants will adjust the meal time at any time according to production conditions.

? (2) Factory employees eat in the form of on-site meal delivery in batches and set meals. The staff in the office area take the way of set meal+a la carte dining, and the restaurant also provides disposable packaged tableware, which can take back the office space for dining.

? (3) In order to reduce cross-contact, the distance between people should be kept at 1 m when waiting for a meal in a restaurant. The restaurant will cancel the seat across the table and eat at one side.

? (4) During the meal in the restaurant, the restaurant provides disposable tableware and melamine tableware, which are used by the employees themselves. There was no conversation during the meal. Please have a quick meal at the appointed time and place.

? 3. Post-meal treatment

? (1) Wash your hands after eating in the restaurant and immediately return to work with a mask.

? (2) After eating in the factory station and the business restaurant office, put the tableware and leftovers in the designated place. Sent back to the kitchen waste treatment room of the restaurant by the union.

? Two. Factories/unions:

? 1, the meal time is wrong, and the order is accurate:

? (1) During the epidemic period, the factory/trade union shall establish the wrong meal table for each department/line, so as to achieve the least contact and cross, and designate special personnel to supervise the implementation.

? (2) Divide the dining area of the restaurant by department/line, and publicize that each employee can eat quickly at the designated time and area.

? (3) The factory/trade union shall accurately provide the number of people for each meal the next day before two o'clock every afternoon, and the restaurant shall purchase in advance and make quantitative production in advance to ensure the normal dining of employees.

? 2. When eating

? (1) Designate a special person to check the temperature of employees entering the restaurant, and the regional security guards shall cooperate with the on-site control. If they find anything unusual, they will refuse to enter the restaurant and report to the Park Service immediately.

? (2) According to the requirements of the epidemic prevention and control headquarters of various provinces and cities, if it is necessary to deliver food in batches at the production site, communicate with the park administration and the restaurant in advance, and designate a special person to cooperate with the restaurant service provider to deliver food, divide meals and settle accounts during meals. According to the requirements of Hefei epidemic prevention and control headquarters, centralized dining in restaurants is not allowed.

? 3. Post-meal treatment

? The trade union will organize the factory/Xiao Wei to set up tableware, garbage bins for recycling leftovers or provide garbage bags in the office area and factory line, and designate special personnel to send them back to the kitchen waste treatment room of the restaurant immediately after eating.

? Third, the restaurant service provider:

? 1, service personnel

? (1) Starting from February 1, the service provider informed the employees to return to the provinces where they worked. According to the requirements notified by the government where the restaurant is located, they were isolated at home after being reported by the neighborhood committees, so as to reduce the impact of the isolation time after being reported on February 9, and reported the number of returnees through the information system every day.

? (2) If the service personnel can't meet the daily service of the restaurant due to insufficient isolation time, all service providers should coordinate the resources in the surrounding service areas to supplement Haier's service strength.

? 2. Preparation before meals:

? (1) Personnel prevention and control: a. All service providers conduct daily temperature tests on all employees and suppliers' delivery personnel, and refuse to enter the restaurant area if the temperature tests are abnormal. B all service personnel of the service provider must wear fully enclosed masks (non-semi-enclosed smiling masks) for service, and provide corresponding services on the basis of self-protection to meet the needs of employees. Each service provider is responsible for training, publicizing and supervising the self-protection of internal employees, and giving daily feedback in the group meal satisfaction effect communication group.

? (2) Enter the work area: a. Provide hand sanitizer beside the washbasin in the dining room. When the service personnel enter the work area (kitchen, sales area, dining area, etc.). ), they must wash their hands first, wear work clothes and always wear closed masks (non-semi-closed smiling masks). After going out to the work area on business, such as receiving goods and catering, you must wash your hands before entering the work area again. B. Disposable gloves must be worn in the sales area, and should be replaced immediately after contacting non-food kitchen utensils or unclean items.

? (3) Acceptance of raw materials: After the acceptance of raw materials is completed every day, the acceptance area is specially disinfected, and all raw materials are not allowed to enter the clean processing area (such as the big stove, pasta processing and cold mixing room). ) before being removed and packaged.

? (4) Three-level tasting: Special tableware must be used, and the service manager and chef will follow up and supervise on the spot.

? (5) Disinfection of each meal: a. Before each meal, thoroughly disinfect the kitchen, counter, dining area, tables and chairs, door handles, kitchen utensils, sewers and other sanitary dead corners of the restaurant, hang disinfection labels, register disinfection records for security inspection and take photos for archiving, and feed back the disinfection records and photos of the day to the group meal satisfaction effect communication group. B. The canteen should be ventilated at least three times a day for at least 30 minutes each time.

? (6) Tableware storage: During the epidemic period, service providers should prepare disposable tableware and packaged tableware at least one week in advance, and purchase them in advance according to the needs of the epidemic.

? (7) Dining area: On the day before eating, all the service personnel will move the seats opposite the dining table and eat at one side; One-piece dining chair places eye-catching one-sided dining tips at the obvious position of the dining table.

? 3. Catering service

? (1) According to the number of diners reported by the factory/trade union, raw materials are purchased in advance and made on demand. Communicate with the factory/union to confirm the number of people eating in real time.

? (2) According to the requirements of the epidemic prevention and control headquarters of various provinces and cities, if it is necessary to deliver meals in batches on site, communicate with the park administration, factories/trade unions in advance, and the factory/trade union personnel will cooperate in delivering meals, dividing meals and settling accounts between meals.

? (3) Set meals and packaged meals are put into heat preservation areas such as heat preservation boxes and heating tables in advance to ensure the temperature of meals.

? Fourth, restaurant suppliers:

? 1, service personnel

? (1) From February1,the supplier informed the employees to return to the province where they worked, and the dormitory was isolated at home after being reported by the neighborhood Committee, so as to reduce the impact of the isolation time after the report on February 9. Report the number of returnees through the information system every day.

? (2) If the service personnel cannot meet Haier's distribution needs due to insufficient isolation time, coordinate temporary resources to supplement Haier's regional service strength.

? 2. Delivery service:

? (1) During the epidemic period, the supplier conducts daily temperature tests on all employees. If the temperature test is abnormal, the abnormal employees will be immediately sent to the nearest hospital for treatment, and will be recorded in the group meal in Xiao Wei.

? (2) Before delivery every day, fully disinfect the delivery vehicles, hang disinfection labels, register disinfection records, and carry them with the vehicle.

? (3) Enter the parks and restaurants to cooperate with the temperature detection, and refuse to enter the park if the temperature is abnormal.

? (4) Distribution service personnel must wear masks to provide services, and provide corresponding services on the basis of self-protection to meet the needs of employees. Each supplier is responsible for training, publicizing and supervising the self-protection of internal employees, such as wearing masks.