1. Diners need to be monitored at the door. If their body temperature is ≥37.3℃ or they have a cold, cough, diarrhea or respiratory infection, they are not allowed to eat in the canteen (restaurant).

2. Diners must wear masks when entering the canteen (those who don't wear masks are not allowed to enter), and line up on the red ground of the canteen, keeping a distance of 1 m before and after.

3. Diners must be seated at the table marked green according to regulations.

4. Diners can take off their masks when eating and try not to talk or talk less.

Please leave the canteen as soon as possible after eating, and it is forbidden to stay or gather in the canteen.

6. It is forbidden to throw away masks anywhere. Please put the discarded masks into the special collection bucket next to the entrance of the canteen (restaurant).

Seven, to promote the dining staff to bring their own tableware or buy lunch boxes back to the dormitory or office for dinner.

8. When there are many diners, please consciously wait in line outside the canteen (dining room) and don't gather indoors.

Matters needing attention in canteens after the opening of epidemic situation.

1, employee health monitoring

Take personal protection. Establish employee health records and employee morning check-ups. /kloc-those who have tracked records in high-risk areas within 0/4 days, have not completed 3 doses of vaccination, and have no negative proof of nucleic acid monitoring within 48 hours are not allowed to take up their posts.

Wear a medical surgical mask or above, and change it in time at work. Wear disposable gloves and change them in time if they come into direct contact with food. Hand should be disinfected in time during and after operation. Quick-drying hand disinfectant can be used or directly wiped with 75% ethanol for disinfection.

2. Health management

Standardize cleaning, disinfection and ventilation. Disinfect facilities, equipment and areas contacted by employees at least three times a day; Public toilets should be equipped with sufficient hand sanitizer (or soap) to ensure the normal work of water supply facilities such as faucets. Wash basin, sanitary ware, trash can, etc. Wipe or spray with disinfectant with effective chlorine of 500 mg/L for at least 30 minutes.

Elevator buttons, escalator handrails, door handles, faucets and other high-frequency contact surfaces. Wipe and disinfect with 75% alcohol or alcohol-containing disinfectant wipes at least once every 2 hours. Try to use natural ventilation to strengthen indoor air circulation. At least three times a day for at least 30 minutes each time.

Strict management of food raw materials. Strictly implement the system of food incoming inspection and claiming certificates and tickets, and implement the principle of "three specialties, three certificates and four noes" when using imported cold chain food. It is strictly forbidden to raise livestock and pets in food processing places, and it is strictly forbidden to process live birds, wild animals, livestock and poultry meat and their products of unknown origin.

Strengthen professional commitment and penalties for violations. Catering enterprises should take the initiative to fulfill their commitment to epidemic prevention and control, consciously accept social supervision and accept penalties for violations. Those who do not strictly implement the requirements for epidemic prevention and control should be immediately ordered to suspend business for rectification and be punished according to law.

3. Strengthen staff training.

Strengthen the management of non-working time employees. Try to provide employees with centralized housing and don't live in illegal group renting houses. Establish staff dormitory management system, define epidemic prevention training, inspection, rewards and punishments and other measures and requirements, keep the room clean, and disinfect the environment regularly. Equipped with dormitory administrators, on duty to implement epidemic prevention measures, the responsibility to people. Encourage employees to "peer-to-peer" work, minimize unnecessary social activities, and consciously do not meet, visit or get together.

4. Deal with the situation that people are too crowded.

Group dinners are prohibited. At the same time, the number of receptionists shall not exceed 50% of the reception capacity, and each private room shall not exceed 10. It is not allowed to organize large-scale dinner activities for the time being.

Strengthen entrance management. Take measures such as temperature measurement and wearing a mask, and strictly check the negative certificate of nucleic acid detection within 48 hours.

Do a good job in customer prevention and control measures to control the flow of people. Set up "1 rice noodle" in the checkout counter, food pick-up point, waiting area and other areas to remind employees to keep a safe distance and strictly control the crowd density. Arrange customers' meal time reasonably to avoid people gathering.