10 Notice on the Restaurants in Baiyun District of Guiyang 10 (50% flow restriction)

Notice on the orderly restoration of canteens in Baiyun District

In order to promote epidemic prevention and control and economic and social development as a whole, continue to consolidate and expand the achievements of epidemic prevention and control, and ensure the daily production and living needs of the people during the period of normalized epidemic prevention and control, according to the Notice of Guiyang City Epidemic Prevention and Control Site Disposal Provincial and Municipal Linkage Command on Orderly Restaurants in the Catering Industry and the Guide for Epidemic Prevention and Control of Catering Takeaway Places in Guiyang City, we hereby notify you of the orderly resumption of dining in Baiyun District as follows:

The first is to restore catering services in an orderly manner.

Catering service units with legal business qualifications should strictly implement the epidemic prevention and control regulations and sign a letter of commitment, and resume dining services in an orderly manner from June, 2022 to 10.

Second, strictly eat the quantity and interval.

All catering units should strictly control the number of people entering the store, and adopt ways such as flow restriction, reservation, time limit and off-peak dining to reduce the gathering of people. The number of people dining in the lobby of the store shall be controlled according to the standard of not exceeding 50% of the daily passenger flow, and the number of people dining at each table shall be staggered, and the number of people dining at each table shall not exceed 10.

All levels, departments and units in the region strictly control dinner activities, and all catering business units will not undertake wedding banquets, birthday banquets, group banquets and other dinner activities for the time being.

The third is to implement normalized epidemic prevention and control measures.

Each catering service unit should set up a temperature measuring post at the entrance, post the place code, arrange a special person to measure the temperature of the people entering the store, check the place code, health code and 72-hour negative nucleic acid certificate, and remind consumers to wear masks and do personal protection all the time except during meals.

Set up a "one-meter line" in the area where people are easy to gather in the store. Provide customers with "shared meals", "shared meals", packaging and other services.

Fourth, strengthen ventilation and disinfection.

Before the catering service unit resumes eating, it shall thoroughly disinfect the business premises, equipment and facilities and catering utensils.

During the operation period, do a good job in ventilation and disinfection of processing sites and business premises, establish and improve disinfection records, and announce disinfection situation daily; Standardize the allocation of disinfectants, scientifically implement disinfection work, and disinfect public places such as business premises at least twice a day; Regular cleaning and disinfection of tableware and containers, tools, equipment, turnover boxes, tablecloths, seat covers, etc. People in direct contact with food; Every time the dining table is changed, it should be cleaned and disinfected.

Five, strictly implement employee management.

Catering service units should conscientiously implement the main responsibility of epidemic prevention and control. All employees should carry out daily health monitoring and vaccination, and they must hold a negative certificate of nucleic acid test within 24 hours, and carry out 1 nucleic acid test and three temperature tests every day. All employees should strengthen personal protection, wear masks, disposable gloves and other protective articles during the whole work period, and try to avoid direct contact when handing over items.

Sixth, strictly manage the dining staff.

When customers arrive or leave the store, they should wear masks regularly, take the initiative to show valid negative proof of nucleic acid detection, and cooperate with merchants to scan the code and take temperature measurement. If they have symptoms such as fever, dry cough, fatigue, decreased sense of smell and taste, stuffy nose, runny nose, sore throat, conjunctivitis, myalgia and diarrhea, they will not attend this meal.

Seven, strictly implement the regulatory responsibility.

Departments in charge of various industries and townships, towns and streets should strengthen daily supervision and inspection and do a good job in service guarantee. Found that the catering service units that did not strictly implement the epidemic prevention and control requirements suspended the resumption of dining. All units shall, according to their respective responsibilities, promptly urge them to make rectification within a time limit. Catering business units that suspend the resumption of dining in canteens will be severely punished in accordance with relevant regulations if they violate the requirements of epidemic prevention and control, open stores and operate privately.

Baiyun district epidemic prevention and control emergency management headquarters

20221October 10