The latest notice of the guide for business circulation enterprises to resume work during the prevention and control of pneumonia in Quanzhou

Guidelines for Business Circulation Enterprises to Resume Work during the Prevention and Control of novel coronavirus in Quanzhou City

In order to further standardize the epidemic prevention and control work of commercial circulation enterprises and fully protect people's life safety and health, commercial circulation enterprises in our city must meet the following requirements before they can resume work or continue to operate.

First, Shang Chao.

Strictly implement employee health management and hygiene management requirements. Collect employee's holiday dynamics comprehensively, and register and summarize. Employees in key epidemic areas are not allowed to return to their posts, and employees in other areas outside the province are required to observe at home 14 days before returning to their posts.

Set up electronic temperature measuring equipment, improve monitoring and recording equipment to ensure normal operation. Configure special epidemic prevention materials, and establish records on the purchase, use and reserve of special materials.

Strictly implement the temperature measurement system at the door. All people entering Shang Chao must have their body temperature taken. /kloc-supermarkets with an area of 0/000 square meters or more must be equipped with two or more specialized personnel to take their body temperature and make registration records. When problems such as fever are found, customers should be guided to the designated hospital in time.

All people entering Shang Chao must wear masks. All business premises should discourage consumers who don't wear masks from entering the market. If they don't listen to dissuasion, they should call the police immediately and deal with them according to the law.

Strengthen the disinfection and hygiene management of business premises to ensure good ventilation of business premises. According to the operation flow of prevention and control, disinfection shall be carried out at least twice a day, and the interval between disinfection in the areas where cashiers, elevator handrails and other personnel are in close contact shall not exceed 2 hours, and records shall be made and kept for future reference. Ventilation is needed every day. It is forbidden to use central air conditioning. Natural ventilation is preferred to keep the indoor air fresh and smooth.

Standardize business practices. Strictly implement People's Republic of China (PRC) Food Safety Law and other food laws, regulations and rules. It is strictly prohibited to purchase, process and sell wild animals and their products. It is strictly prohibited to sell white-striped poultry and poultry products that have not been inspected and quarantined or are unqualified. It is strictly prohibited to sell fake and inferior and deteriorated expired food. Put raw and cooked separately. Honesty and self-discipline, law-abiding management, clearly marked prices, not driving up prices, hoarding, spreading false information. Publicity activities leading to public gathering shall not be carried out in any form.

Standardize the epidemic prevention and control requirements of commercial logistics, especially cold chain logistics. First, do a good job in personal epidemic prevention safety. Transportation managers and drivers should wear gloves and masks and wash their hands frequently. The driver of the vehicle should try not to get off the bus during receiving the goods. Second, do a good job in disinfection and sterilization of vehicles. Vehicles from key epidemic areas should strictly implement the system of "disinfection before loading and unloading" to ensure that the means of transport do not appear secondary pollution. The third is to do a good job in sanitary management of cold storage to ensure the safety of the last link of cold chain.

Second, the accommodation industry.

Requirements for business premises. One is ventilation. Where windows can be opened, natural ventilation should be maintained for at least 2 hours every day; During the business period, keep the exhaust fan running normally and keep the indoor air circulating. The second is environmental sanitation and disinfection. Keep indoor and outdoor environment clean and reduce dust flying. Towels, slippers, cups and linen on the bed are strictly disinfected one by one. Articles that are in frequent contact should be cleaned and disinfected regularly every day. Keep the linen room and paper cup room clean, the cleaning, disinfection and storage of linen and paper cups, the cleaning process of the bathroom and the placement of articles on the linen cart should be strictly implemented in accordance with relevant health regulations. Do a good job in garbage sorting, and put the discarded masks into a separate trash can. The trash can should be sealed and the garbage should be removed in time. Third, public areas are equipped with hand washing facilities. Provide hand sanitizer, toilet paper or dryer. Unconditionally, hand-free disinfectant should be placed in a prominent position.

Equipment management requirements. During the epidemic, all accommodation business units stopped using central air conditioning in principle.

Staff management requirements. First, we should comprehensively collect and understand the holiday dynamics of employees on duty, and register and summarize them. Employees who have close contacts with life history, travel history and confirmed cases in key epidemic areas such as Hubei shall not return to their posts; Report the potential risk personnel who have symptoms such as fever and cough, and those who have had contact with people infected with pneumonia in novel coronavirus in time, and ask employees to observe at home for 14 days as required, and do not return to their posts temporarily; The second is to do a good job in employee protection knowledge training. All employees are required to wear masks correctly when taking up their posts. Both parties should wear masks when receiving customers, keep washing their hands frequently and drink plenty of water, and insist on washing their hands carefully according to the six-step method. The third is to strictly implement the daily morning inspection system. Before entering the business premises every day, special personnel shall be arranged to check the staff's body temperature. Only when the temperature is normal can they work inside and wash their hands and disinfect them. If the staff's temperature exceeds 37.2℃, they should be asked to go home to observe and rest. Once you find suspected symptoms such as fever, cold, cough and respiratory infection, you should stop working immediately and go to a medical institution in time.

Management requirements for visitors, customers and outsiders. Take the customer's temperature. Should be equipped with a temperature detector to detect the fever of people entering the store. If guests with fever, cough, fatigue and other symptoms are found, or those who have traveled in key epidemic areas such as Hubei within 14 days, they should immediately stop their services and guide them to see a doctor in a regular medical institution. Those who have a history of tourism should report to their neighborhood committees and register information. At the same time, customers are required to wear masks all the time, and livestock are not allowed to enter the business premises.

Check and implement the emergency plan. Regularly check the implementation of the emergency plan and make corresponding emergency treatment. Units with novel coronavirus epidemic situation should cooperate with the health department to deal with the epidemic situation, and carry out terminal disinfection under the guidance of disease prevention and control institutions, and implement epidemic prevention measures such as suspension of business as required.

Third, farmers' markets.

Strengthen personnel control. Strictly implement employee health management and hygiene management requirements. Collect employee's holiday dynamics comprehensively, and register and summarize. Employees in key epidemic areas are not allowed to return to their posts, and employees from other provinces are required to observe at home 14 days before returning to their posts.

Strengthen personnel protection. All personnel entering the market must take their body temperature, make a good registration record, and report the problems to the relevant departments in time. Workers and managers in the market should wear masks and do a good job of personal protection. Customers are required to wear masks when entering the market.

Implement the system of "three cleanups and one elimination". Farmers' market operators must achieve "three clean-ups and one elimination" after the daily closing. Timely seal and remove the garbage from the farmers' market, and the garbage will be cleared daily. Further strengthen the cleaning and disinfection of floors, articles and toilets in public areas of the market, and do a good job in market ventilation. Standardize the operation behavior of live poultry and resolutely ban those that do not meet the requirements of animal epidemic prevention.

Strengthen the propaganda of epidemic prevention and control. Post the propaganda knowledge of prevention and control in novel coronavirus in a prominent position in the market. Use LED screens and bulletin boards in the market to publicize epidemic prevention knowledge to the masses. You can also publicize epidemic prevention knowledge and prevention and control measures through SMS and WeChat.

Do a good job in fire safety management. Implement the main responsibility of fire safety, improve fire control facilities, keep the fire escape unblocked, and strictly implement the duty system.

Fourth, restaurants.

Service requirements. First, increase package service delivery service, and increase online platform delivery service and delivery window. If necessary, the business hours should be shortened appropriately, but notices should be posted in obvious positions to inform consumers. Second, regardless of the size of the restaurant, box service is prohibited in principle, and small restaurants on the street cancel the in-store food delivery service. Business units with large business area may provide personal services in the lobby with the approval of the market supervision department, but the distance from customers should be kept at more than one meter.

Requirements for business premises. During the epidemic period, food processing and production should comply with the provisions of the "Code of Practice for Food Safety in Catering Services". Keep the internal environment of the dining place clean and tidy. Tableware, drinking utensils and containers directly containing food must be washed and disinfected before use, and cookware and utensils must be washed after use. Equipped with hand sanitizer with sterilization function or provide disinfectant paper towels, enterprises with conditions can change the faucet into a non-contact faucet to avoid contact. Increase the frequency of disinfection in places where customers have more contact, such as corridors, elevators, handrails, bathrooms, etc. Kitchen waste should be covered, classified and cleaned in time.

Staff management requirements. First, we should comprehensively collect and understand the holiday dynamics of employees on duty, and register and summarize them. Employees with life history, travel history and close contact with confirmed cases in key epidemic areas such as Hubei shall not return to their posts; Those who have unwell symptoms such as fever and cough, as well as those who have had contact with people infected with pneumonia in novel coronavirus, should report in time, and observe at home as required 14 days, and will not return to work temporarily; The second is to do a good job in employee protection knowledge training. All employees are required to wear masks at all times, wash their hands frequently and drink plenty of water, strictly abide by the six-step method of hand washing, and refuse to receive customers who do not wear masks. The third is to strictly implement the daily morning inspection system. Before entering the business premises every day, special personnel should be arranged to check the temperature of employees. If the temperature is normal, they can work inside and wash their hands and disinfect. Once employees are found to have fever, cold, cough, respiratory infection and other suspected symptoms, they should immediately stop working and go to the designated medical institutions in time. Fourth, for food delivery personnel, it is necessary to strengthen the frequency of health check-ups for food delivery personnel, and strictly require wearing masks and gloves, so as not to get together or gather together; Instruct food delivery personnel to actively participate in epidemic prevention and control, and obey the daily prevention and control management of the receiving community.

Management requirements for visitors, customers and outsiders. One is to take the temperature of customers, and only customers with normal temperature can provide services. If consumers are found to have symptoms of respiratory infection such as fever, cold and cough in dining places, they should be actively advised to leave the scene and reminded to go to the hospital in time. Second, except for eating, customers are required to wear masks all the way into the store.

Equipment management requirements. Regularly maintain the normal operation of the ventilation system, limit the number of people taking the elevator as appropriate, comprehensively maintain and clean the refrigeration and fresh-keeping equipment, and cover the food raw materials with plastic wrap before storage to prevent cross-contamination.

Requirements for procurement and procurement management. First, the system of obtaining certificates and tickets is implemented in all aspects of procurement, and records are kept. The second is to choose suppliers who have legal business qualifications and are allowed to operate during the epidemic to purchase raw materials. The third is to put an end to on-site acquisition, breeding and slaughter of live animals. It is forbidden to purchase ingredients from unknown sources, and it is forbidden to operate and store wild animals or wild animal products. Do a good job in claiming certificates and tickets for meat and meat products, ensure the traceability of meat sources, especially strengthen the inspection of "two certificates and one report" for pork, and put an end to purchasing and using livestock and poultry meat and meat products that have died of illness, poisoning or unknown cause of death. Fourth, all raw materials should be kept fresh, and the treatment and use of preservation, freezing and refrigeration should be strengthened.