Tangshan’s Initiative on Strengthening Epidemic Prevention and Control in the Hotel and Catering Industry

Tangshan Hotel and Catering Industry Association, Tangshan Culinary Association

Proposal on Strengthening Epidemic Prevention and Control in the Hotel and Catering Industry

The catering operations of hotels in the city Unit:

Currently, this round of epidemic in China is at a high level, and the epidemic prevention and control situation is very severe. In order to further implement the provincial and municipal epidemic prevention and control work arrangements, effectively block the spread of the epidemic in the hotel and catering industry, ensure the health and safety of consumers' accommodation and food, and promote the smooth and orderly operation of the hotel and catering industry, the Municipal Hotel and Catering Industry Association and the Municipal Culinary Association Jointly issued the following initiatives to hotel and catering business units across the city:

1. Strictly implement the main responsibilities for epidemic prevention and control. Enhance the awareness of responsibility for epidemic prevention and control and fully implement epidemic prevention and control measures. Strengthen the on-duty duty of dedicated personnel to supervise people entering the store to "scan QR codes", check itinerary codes, and take temperature measurements on the spot, and insist on "scanning QR codes" for inspection. Scientifically set up and place automatic temperature measurement equipment to ensure that the equipment is connected to the data platform of relevant departments. Continue to do a good job in wearing masks, ventilation and disinfection, mobile inspections, setting up observation areas, and registering and handing over people with fever. Measures such as centralized control and timely reporting will be implemented for personnel holding "yellow code" and "red code". Improve the epidemic prevention and control work process, strengthen personnel training for each position, and carry out epidemic prevention and control drills.

2. Reduce gatherings of gatherings and banquets. All restaurants, guesthouses, hotels and other business units should actively respond to the initiative of "postponing weddings, keeping simple matters simple, and not holding banquets", reasonably adjust scheduled banquets, strictly control the density of people, and ensure that the actual number of people received does not exceed the normal reception capacity of 50 , dining at a single table is limited to 10 people, and in principle the dining time for each table should not exceed 1 hour. Promote the use of public chopsticks and spoons and the meal-sharing system, encourage self-pickup and take-out ordering in stores, and reduce the gathering of consumers during the process of waiting, picking up meals, and checking out inside and outside the store.

3. Strengthen the traceability management of raw material procurement. Strictly implement the incoming inspection and certificate and invoice requesting systems to ensure that the source of food ingredients can be traced. Personnel who go out to purchase must take personal protection. It is strictly prohibited to purchase, manufacture and sell wild animals and their products. Strictly implement control measures for purchasing imported cold chain food, and promote no contact Receipt of goods.

4. Create a safe consumption environment. Strengthen industry self-discipline, operate with integrity in accordance with the law, advocate the new social trend of "strict conservation and oppose waste", insist on carrying out "CD-ROM Action", consciously resist extravagance and waste, and advocate the principles of "ordering meals in moderation and packing leftovers" and "public chopsticks and public spoons" Dining culture, create a good civilized dining area.

Tangshan Hotel and Catering Industry Association

Tangshan Culinary Association

March 15, 2022