Legal basis: Guidelines for the Prevention and Control of Pneumonia Infected by novel coronavirus in Guangdong Catering Service Industry.
(1) It is forbidden to deal in or store wild animals or wild animal products.
(two) shall not purchase, raise and slaughter live animals and animals.
(3) 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 prohibit the purchase and use of livestock and poultry meat and meat products that have died of illness, poisoning or unknown causes.
(4) The catering service business unit shall conduct daily morning check-ups for employees (before each meal when necessary), and make records and files. Employees who have fever (above 37.3 degrees), colds, cough symptoms and respiratory infections shall immediately stop working, urge them to see a doctor in time, and shall not take up their posts before being diagnosed as non-novel coronavirus infection in the hospital.
(5) All on-the-job employees should wear masks and change them in time according to regulations.
(six) employees should try to avoid close contact with people with symptoms of respiratory diseases, and avoid contact with wild animals, breeding or sick livestock and poultry.
(7) Employees should wash their hands with running water and soap in six steps before preparing food, after processing raw or cooked food, before and after meals, and after touching garbage, and the time for rubbing hands should be no less than 15 seconds. Employees should remind diners to wash their hands before eating.
(8) suspend the work of the staff from Wuhan, assist them to send the registration information to the community workstation where they live, accept the management of the community workstation, take their temperature in the morning and evening, and take up their posts after self-isolation observation 14 days.
(nine) food processing and production should comply with the "food safety operation standard". Ensure that tableware is strictly cleaned and disinfected before use. The cleaning and disinfection of tableware refer to the recommended cleaning and disinfection methods of tableware.
(10) Disinfect dining places, cleaning facilities, personnel passages, elevator rooms and toilets every day. Toilets should be equipped with hand-washing faucets, hand sanitizers and disinfectants.
(eleven) to keep the air circulation in the processing places and catering places, and to clean and disinfect the air filtration devices regularly.
(twelve) the business units that provide online ordering and distribution services shall clean and disinfect the food incubators, logistics carriages and logistics turnover appliances that deliver food to the outside world every day.
(13) If there are suspected cases or confirmed cases eating in restaurants recently, terminal disinfection should be carried out (after the source of infection is hospitalized, transferred or dies and leaves the epidemic spot or terminates the infection state, the epidemic spot should be thoroughly disinfected).
(14) Improve the understanding of the epidemic prevention and control situation, cooperate with the government to strengthen the interpretation and publicity of relevant policies and regulations, scientific knowledge and prevention and control measures, and strengthen the publicity of epidemic prevention and control in stores, such as posting signs prohibiting the reception of large-scale dinner activities.
(fifteen) before the epidemic prevention and control is lifted, it is forbidden for catering service business units to receive large-scale dinner activities.
(sixteen) qualified catering service business units are equipped with corresponding temperature measuring instruments to detect and remind consumers of fever symptoms. 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.