During the epidemic control in Xianghe County, catering units are forbidden to eat in the lobby.

Notice on prohibiting eating in restaurants during the epidemic control period

According to the Notice of the Office of the Leading Group for the Prevention and Control of Pneumonia Infection in novel coronavirus in Xianghe County on Adjusting Temporary Control Measures and the relevant requirements of food safety, we hereby notify you as follows:

First, catering units operating during the epidemic control period are not allowed to provide meals in the lobby. The specific situation shall be subject to the notice of the epidemic prevention and control office.

Second, the person in charge of the catering service unit is the first responsible person for epidemic prevention and control, and does a good job in collecting information from employees. Formulate the epidemic prevention and control system and emergency plan of the unit, strengthen staff training, and ensure the reserve of epidemic prevention materials.

Third, strengthen employee health management. Implement prevention and control measures such as pre-job registration, temperature measurement, disinfection and health code inspection, and implement the "green code" system: strengthen personal protection of employees, strengthen nucleic acid detection, organize employees' nucleic acid sampling regularly as required, and make registration. Ensure that all resources are utilized.

Fourth, strengthen the ventilation and disinfection of business premises, clean and disinfect public goods and facilities not less than three times a day, and make disinfection records.

5. Strictly implement the system of incoming goods inspection and receiving certificates and tickets to ensure the traceability of ingredients. Imported cold chain food shall be subject to the management of "three specialties and four noes" and declared 24 hours in advance. Purchasing personnel should do personal protection. It is strictly forbidden to buy and sell wild animals and their products.

Sixth, do a good job in preventing and controlling the epidemic situation of people entering the store. People who take or deliver meals into the store are required to wear masks, take their temperature and check the information such as "health code" and "boarding card".

Seven, set up a "one-meter line" in the food-taking area and the gathering area inside and outside the store, strictly control the density of people, and the number of people entering the store should match the number of people eating, so as not to cause gathering.

Eight, emergency disposal. When there are suspected cases or confirmed cases in COVID-19, catering service units should cooperate with relevant departments to do a good job in tracking and epidemiological investigation of close contacts, immediately take measures such as closure, closed management and full-time nucleic acid detection, carry out terminal disinfection of places under the guidance of local centers for disease control and prevention, and at the same time clean and disinfect air-conditioning and ventilation systems, and reuse them after passing hygienic evaluation.