Notice on regulating the resumption of work in canteens

Notice on standardizing the resumption of work in canteens

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The following is a notice I collected and compiled on standardizing the resumption of work in canteens. Hope it helps!

Canteens of all catering business units and enterprises and institutions:

This is a critical period for the prevention and control of the new coronavirus epidemic, and our town is about to enter the resumption of production During the peak period of resumption of work, in order to eliminate the risk of epidemic spread and ensure food safety, the epidemic prevention and control work in catering services is now notified as follows.

1. Strengthen employee health monitoring

2. Standardize food processing and production

Check the purchase and purchase of food raw materials, purchase goods from formal channels, and purchase food and food When using raw materials, obtain certificates and tickets according to regulations and carry out inspections; it is strictly prohibited to operate or store wild animals or wild animal products, and it is not allowed to purchase, raise or slaughter live poultry and animals on site; cook food thoroughly when cooking; implement a food sample retention system , the amount of sample retained for each type of food at each meal should not be less than 125g, and the sample retention time should be no less than 48 hours. Dispose of food waste as required, implement the processing and destination registration of food waste, and ensure that the quantity and whereabouts of food waste can be traced.

3. Strengthen personal protection and disinfection

All enterprises and institutions should prepare sufficient protective masks, disposable gloves, cleaning and disinfectant and other protective equipment, and equip them at the entrances and exits of dining places and bathrooms. Personnel hand washing and disinfection facilities and cleaning and disinfection guidelines. Hands should be washed and disinfected before and after food preparation and eating. Employees should wear masks when on duty and change them regularly. Workers who come into contact with direct food should also wear disposable gloves and try to maintain a safe distance between people to prevent cross-infection.

4. Strengthen the cleaning and disinfection of places

Strictly implement the disinfection and cleaning system of business places and tableware to prevent diseases from entering through the mouth. Dining places and processing and production places should pay attention to ventilation. Dining places, tables and chairs, operating places, restrooms, wash basins, facilities and equipment, etc. should be thoroughly and effectively cleaned and disinfected every day and kept clean and dry. Dining tables and chairs must be disinfected after use, and tableware must be disinfected at high temperatures. Strengthen the cleaning and disinfection of air supply vents and return vents of air conditioning facilities. Business units that provide online food ordering and delivery services should clean and disinfect the insulated boxes, logistics carriages and logistics turnover equipment used for food delivery every day.

Disinfection method: (1) Object surface: chlorine-containing disinfectant (effective chlorine concentration 250mg/L ~ 500mg/L) can be used to wipe the surface of frequently touched objects for 30 minutes, and then wipe clean with clean water; (2) Floor: You can use chlorine-containing disinfectant (effective chlorine concentration 250 mg/L ~ 500 mg/L) to wet mop with a mop, leave it on for 30 minutes, and then rinse with clean water.

5. Prevent the risk of concentrated dining

Reduce the risk of cross-contamination caused by employees dining together. When dining in the canteen, it is recommended to eat at different times, stay more than 1 meter apart when dining, and deliver meals to various departments. It is also encouraged to bring your own tableware for packaging to avoid crowding. Suspension of collective gathering activities such as dinner parties and trainings, especially catering service units, and try to avoid consumers dining in. It is recommended to take home or take out meals. Stop taking over large-scale dinner events, try to reduce the number of diners, and prevent cross infection. Encourage the production of convenient and easy-to-take set meals, which are convenient for grab-and-go and reduce the time people spend waiting in line for meals.

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