Emergency plan for epidemic prevention and control in snack bars

Emergency Plan for Epidemic Prevention and Control in Snack Shops 1

In order to coordinate epidemic prevention and control and economic and social development, further optimize epidemic prevention and control measures in the catering industry, and ensure the development of the catering industry. This emergency plan for epidemic prevention and control is specially formulated based on the actual situation of Qunli.

1. Emergency Team

Team Leader: Liu Xin

Deputy Team Leader: Wang Xiaoqing and Du Qi

Team Members: Pan Lihong, Deng Haitao , Liu Lei, Tang Wei, Yang Zhongbao, Jiang Jianguo, Jiang Wei, Lin Jun, Duan Huabing, Luo Yi

2. Strengthen dining management

(1) No banquets are allowed

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(2) Family dinners should be limited to no more than 10 people at a time; happy events should be postponed and funerals should be kept simple. The number of diners who really need to hold a banquet should be limited to 50 people, and relevant procedures should be applied and completed in advance as required.

(3) When customers enter a catering service unit, they should wear a mask and have their temperature taken or show their health code. Catering units should refuse to enter the catering establishment if they find people with fever, cough and other symptoms, whose health code is yellow or red, and who are not wearing masks. Customers must wear masks at all times except when dining.

(4) Only one table can be opened in each private room. Customers must sit apart from each other, with a face-to-face distance of not less than 1 meter and no more than 10 people per table. The number of tables and chairs in the hall should be reduced, and the actual number of dining tables used should not exceed 50% of the usual number. The distance between dining tables should not be less than 1 meter. Customers should be seated in separate or misplaced seats, and the face-to-face distance should not be less than 1 meter.

(5) The tables and chairs of each table and each batch of customers must be disinfected immediately before arranging the next batch. The interval should not be less than 20 minutes.

(6) Establish a registration ledger for dining personnel, and register the name, contact information, and dining time of at least one customer at each table.

(7) Eating in a civilized manner, advocating sharing meals, using public chopsticks and serving spoons, and giving guests at each table two chopsticks and spoons or serving chopsticks and serving spoons.

(8) Keep the environment clean and tidy, and clean up garbage in a timely manner.

(9) Comprehensively prohibit the illegal consumption and trading of wild animals, and strictly prohibit the raising, slaughtering, production and sale of live poultry, and food processing and production in accordance with the requirements of the "Code for Food Safety Operations in Catering Services".

3. Implement the main responsibility for epidemic prevention and control

(1) The person in charge of the catering service unit is the first person responsible, formulating and improving epidemic prevention and control measures and emergency plans, and clarifying epidemic prevention and control Job Responsibilities. Employees undergo morning check-ups and body temperature monitoring every day, and wear masks throughout the process. Employees with symptoms such as fever and cough are strictly prohibited from working. Regularly disinfect and clean public facilities such as dining places and aisles to maintain air circulation in food processing places and dining places.

(2) The Qunli Economic and Commercial Office should implement the management responsibilities of the catering industry, the Qunli Market Supervision Office should implement the food safety supervision responsibilities, and the Qunli Health Center should implement the guidance responsibilities of epidemic prevention work. All relevant departments must perform their respective duties and cooperate closely to form a linkage mechanism to jointly promote the catering industry to strengthen epidemic prevention and control. Snack Shop Epidemic Prevention and Control Emergency Plan 2

In order to implement the decisions and arrangements of the central government, provinces, cities and counties on the regularization of epidemic prevention and control work, and to coordinate the promotion of epidemic prevention and control and economic and social development, In accordance with the overall prevention and control strategy of "preventing external imports and preventing internal rebounds", we will standardize catering service operations under normalized epidemic prevention and control, ensure the health and safety of consumers and employees, and formulate this plan based on the actual situation of our bureau.

1. Overall requirements

In accordance with the "Law of the People's Republic of China on the Prevention and Control of Infectious Diseases", "Public Health Emergency Regulations" and other laws and regulations, implement " In accordance with the policy of "safety first, prevention first", scientifically carry out epidemic prevention and control work in the catering industry in accordance with the law, implement detailed prevention and control measures, give full play to the important role of the catering industry in ensuring people's livelihood, increasing employment, stimulating consumption, etc., and do a solid job We must do a good job in the "six stability" work, fully implement the "six guarantees" task, strive to overcome the adverse effects of the new coronavirus epidemic, and support the catering industry to accelerate the recovery and development.

2. Basic principles

(1) Principles of territorial management. All towns, towns and streets must implement their local responsibilities, strengthen organizational leadership, improve and refine various measures, increase publicity and implementation, urge catering service units to strictly implement their main responsibilities, and do a good job in prevention and control based on actual conditions.

(2) Principle of group prevention and group control.

Adhere to bottom-line thinking and firmly establish the awareness of mass prevention and control. Catering service units, their employees, and consumers should overcome the paralysis of epidemic prevention and control, consciously implement prevention and control requirements, strictly perform prevention and control responsibilities, and ensure full participation and comprehensive coverage. , Whole process prevention and control.

(3) Principle of dynamic adjustment. According to changes in the epidemic situation and the level of emergency response to local public health emergencies, in accordance with the overall requirements of local epidemic prevention and control, we will dynamically adjust and improve catering service epidemic prevention and control standards and measures in accordance with local conditions and timely conditions.

3. Strictly implement the prevention and control responsibilities of all parties

(1) People’s governments of all regions must implement their territorial responsibilities. All towns, towns and sub-districts must follow the principle of precise prevention and control at different levels and based on local actual conditions, put forward prevention and control principles for the catering industry and strictly implement epidemic prevention and control responsibilities. County Commerce and Economic Cooperation Bureau, County Health Bureau, County Market Supervision Bureau and other relevant departments must follow the requirements of the Epidemic Prevention and Control Headquarters to do a good job in epidemic prevention and control in the catering field, and guide catering service units to formulate and strictly implement various prevention and control measures.

(2) Catering service units must implement the main responsibilities for epidemic prevention and control. Catering service units must implement the main responsibilities of epidemic prevention and control in accordance with the requirements of the Daying County Epidemic Prevention and Control Headquarters, and scientifically formulate targeted and operable epidemic prevention and control work plans and emergency response plans; ensure that masks, hand sanitizers, disinfectants and Thermometers and other epidemic prevention and control materials are in place; employees are trained on epidemic prevention and control knowledge to ensure that all employees are informed.

(3) Customers and other people entering the store must implement group prevention and control responsibilities. Customers and other people entering the store must follow local prevention and control requirements, actively cooperate with catering service units, wear masks scientifically, do temperature checks, register information, present "epidemic prevention health code" and "itinerary card" information and other related tasks, and take personal protection .

4. Consolidate and tighten the epidemic prevention and control responsibilities of catering service units

(1) Prevention and control responsibilities in employee health management

1. Catering services Units should establish employee health files, conduct daily temperature checks on employees, and disinfect public areas.

2. Employees should keep their work clothes clean and tidy during work, clean and disinfect their hands in a timely manner, wear disposable medical masks or medical surgical masks and replace them in a timely manner, and avoid touching their mouth, eyes, and nose with unclean hands. , Cover your mouth and nose with tissues or use your elbows when sneezing or coughing.

3. Once employees have fever, fatigue, dry cough and other typical symptoms suspected of new coronavirus pneumonia, they should report to the county epidemic prevention and control headquarters or the community where they are located, go to designated medical institutions in a timely manner and notify relevant personnel, and proceed in accordance with regulations Isolate and try to avoid taking public transportation during the treatment to prevent cross-infection. If an employee discovers that a person living with or in close contact with the employee has symptoms suspected of being typical of COVID-19, they must report it to the county emergency headquarters or community in a timely manner and take personal protection and isolation.

(2) Prevention and control responsibilities in food procurement and processing

1. Strictly implement the incoming inspection and certificate and invoice request system to ensure that the source of food ingredients can be traced. People who go out to purchase must take personal protection. The purchase, production and sale of wild animals and their products is strictly prohibited.

2. The selection of raw material suppliers, food processing, and cleaning of tableware and processing utensils must comply with relevant regulations to ensure food safety. Pay close attention to the changes in the epidemic situation where the raw material suppliers are located. If an employee of the raw material supplier is diagnosed, the purchased raw materials will be sealed for investigation according to relevant prevention and control regulations.

(3) Prevention and control responsibilities in environmental sanitation

1. According to the requirements of the county epidemic prevention and control headquarters, regularly conduct inspections of food processing areas, dining areas, personnel passages, and food elevators Clean and disinfect employee locker rooms and dormitory areas. When strengthening environmental sanitation and disinfection, avoid contaminating food. If a confirmed case of COVID-19 occurs on the site, the catering service unit should immediately suspend operations and conduct terminal disinfection of the site environment and air conditioning (system) under the guidance of the disease control agency. It cannot return to normal until it is confirmed by experts and approved by relevant departments. Open for business.

2. When the temperature is suitable, try to use natural ventilation to enhance indoor air circulation. Follow the relevant guidelines for the operation, management and use of air conditioners to properly operate, manage and use air conditioners. If a centralized air conditioner is used, run it at the maximum fresh air volume during operation, and clean, disinfect or replace key air conditioner components at least once a month.

Catering service units operating in high- and medium-risk areas should clean and disinfect the air handling units, air supply vents, condensate pans and other parts of the air-conditioning and ventilation systems every week, and replace key air-conditioning components when necessary.

3. In accordance with the relevant regulations on comprehensive and accurate environmental sanitation and disinfection work, disinfect catering service venues, formulate a cleaning and disinfection system for dining and public areas, keep cleaning and disinfection records and keep them in the public * ** Area display; do regular cleaning and disinfection of public facilities such as cashiers, elevators, public toilets, and surfaces of high-touch objects such as door handles; qualified catering service units can display at elevator entrances, cashiers, etc. Equipped with hand disinfectant or sensor-type hand disinfection facilities; if there are no hand washing facilities in the dining area, hand disinfection supplies such as hand sanitizer or other hand disinfection facilities should be equipped.

4. Ensure that the bathroom is well ventilated, the hand washing equipment is functioning properly, and the water seals such as wash basins and floor drains are effectively isolated. Clean, disinfect and kill insects in the bathroom regularly every day to keep the floor, walls and wash basin free of dirt, the toilet free of feces and dirt, and the room free of mosquitoes and flies.

5. Strengthen garbage classification management, collect and remove it in a timely manner. Special trash cans should be set up for discarded masks. Garbage storage facilities are cleaned and disinfected daily. The disposal of food waste should comply with the requirements of laws, regulations and rules.

(4) Prevention and control responsibilities in customer service

1. The operating catering service units should require people entering the store to wear disposable medical masks or medical surgical masks. When entering the store, in accordance with the requirements of the county epidemic prevention and control headquarters, check the "epidemic prevention health code" or "itinerary card" of the person entering the store. The above information meets the requirements and the body temperature test is normal before being allowed to enter the store; by scanning the "epidemic prevention health code" of the person entering the store Code" and other methods to record their name, contact information, time of arrival at the store, etc., and at the same time do a good job in protecting information in accordance with the law.

2. When operating catering units, set up "one-meter lines" in areas where people are likely to gather, such as waiting areas, meal pickup areas, and checkout areas inside and outside the store. Strictly control the density of people flow. The number of people entering the store must be consistent with the number of seats. The number must match, and no gathering of people ordering or waiting for a table will be allowed. It is advocated to establish a customer reservation system, reasonably arrange the time for customers to arrive at the store, and avoid gatherings of people. Promote contactless ordering and checkout.

3. The operating catering service units should control the number of diners in the restaurant (pavilion), widen the distance between tables, and ensure that the distance is more than 1 meter; do not arrange for customers who are not traveling together to eat at the same table.

4. Each private room of an operating catering service unit is limited to one table, and a distance of more than 1 meter must be maintained between dining seats. Diners are encouraged to wear masks before and after meals. After each customer leaves, the private room must be cleaned, disinfected and ventilated.

5. Catering service units should provide "one serving chopsticks for each dish, one serving spoon for each soup", or "one serving chopsticks for each person, one serving spoon for each person" service. The serving chopsticks for serving spoons should be of different colors, Distinguish them in eye-catching ways such as material or prominent logos. Offering toothpicks in sealed packages is encouraged. Qualified restaurants (restaurants) should actively promote the meal-sharing system. It is recommended that the meal time should not exceed two hours.