Xiangyang Shangchao Hotel and other enterprises to resume work and production plan guide

supermarkets, e-commerce enterprises, vegetable markets and non-star hotels in urban areas

Xiangyang Municipal Bureau of Commerce will guide commercial enterprises to make plans for limited and orderly resumption of work on the premise of ensuring the safety of prevention and control.

1. Implement protective measures before returning to work

1. Establish a health card system for returned employees. Master the employee turnover in this enterprise and encourage the priority use of local employees. For people from areas with severe epidemic situation, it is necessary to isolate them for 14 days and find no abnormal situation before they can participate in enterprise work normally; Found abnormal situation, timely report and take corresponding prevention and control measures.

2. Strengthen prevention and control knowledge training. Combined with occupational health training and education, organize various forms of prevention and control knowledge training and publicity and education to improve employees' awareness and ability of self-protection.

3. Strengthen the reserve of epidemic prevention materials. The reserve of protective materials should be kept in a dynamic balance for one week to meet the needs of epidemic prevention and control.

2. Improve the protective measures in the course of business

1. Management measures for personnel entry

Set up temperature monitoring points and equip them with infrared thermometers conditionally;

customers who have fever symptoms or don't wear masks are forbidden to enter, and customers who don't wear masks correctly are reminded and corrected;

the number of people in supermarkets and shopping malls is counted in real time, and the method of queuing in batches at peak hours is adopted, and the interval between people is more than 1 meter. Customers should try not to spend more than 15 minutes in a shopping area;

the vegetable market estimates the maximum customer capacity according to the number of business stalls, and the number of consumers in the market should not exceed 3 times the number of market stalls in principle.

2. Management measures for sanitation and disinfection of business premises

Windows and doors are preferred to ensure natural ventilation, and air conditioning is prohibited during business hours.

do a good job of cleaning and disinfection. Supermarkets should be fully and carefully disinfected at night to ensure food safety during disinfection. The garbage removal passage is separated from the personnel access passage.

Add a trash can with harmful signs to store used masks, protective clothing and other supplies.

Hotel rooms are strictly disinfected by changing one guest for another, and sealed guest consumables can be purchased when necessary; Disinfect hotel public areas such as elevators, corridors, lobby, front desk and public toilets at least three times a day.

the vegetable market strictly implements immediate cleaning and daily washing. After the market closes every week, carry out a moving cleaning without leaving any dead ends.

3. Service process management measures

The hotel checks the guests every day, and if they find fever symptoms, they should start an emergency plan, temporarily arrange the guests to enter the designated room for isolation and report them in time.

supermarkets should adopt measures such as adding operators, increasing weighing tables, expanding booth area, and setting up commodity booths separately, so as to reduce the intensive selection of personnel. Increase the price of finished and semi-finished dishes and weigh and package them in advance, increase cashier personnel and cashier channels, encourage customers to check out in the self-service area, and alleviate the queuing time of customers. The check-out area ensures that the personnel interval is more than 1 meter.

Supermarkets and vegetable markets should set up inspectors to remind and guide customers to disperse in a short time by means of broadcasting and loudspeaker.

3. Strengthen epidemic response and disposal

Formulate emergency plans. When employees have suspicious symptoms such as fever, fatigue and dry cough, they should be temporarily isolated and treated in time; Disinfect the workplace and articles used under the guidance of professionals.