On March 13, the Hefei City Epidemic Prevention and Control Emergency Command issued the “Notice on the Orderly Opening of Catering in-house service (No. 24)”. According to the current situation of epidemic prevention and control in Hefei , in order to further meet the actual living needs of the masses, it has been decided through research that catering service providers will open in an orderly manner from now on. The notice is as follows:
The catering service provider shall fully implement the main responsibility of the enterprise, the legal representative or main person in charge of the enterprise shall be the first person responsible for the epidemic prevention and control work, and shall strictly comply with the epidemic prevention and control requirements of Hefei city.
The catering service provider shall strictly control the safety of personnel, facilities, equipment and raw materials, strengthen the training of employees, designate special personnel to take charge of the epidemic prevention and control work, carry out the temperature test before starting work every morning, and those with abnormal temperature shall not be allowed to work.
Food processing and production must meet the requirements of food safety operation specification for catering services. It is strictly prohibited to raise and kill live livestock and animals on site. It is strictly prohibited to make and operate wildlife or products. During the epidemic prevention and control period, it is advocated not to provide high-risk varieties such as cold , raw and processed pastry.
After the closure of business, the catering service provider who restores the hall food for the first time shall conduct a thorough cleaning, disinfection and safety inspection on the business place, equipment and facilities, catering utensils, etc. After opening, continue to strengthen the disinfection and cleaning of processing and business places to ensure indoor air circulation. After a customer’s meal, the catering service provider shall clean and disinfect the food and arrange the next batch of customers 10 minutes later.
The number of tables and chairs in the lobby shall be reduced. The actual use of the dining table shall not exceed 50% of the total amount, and the space between the tables shall not be less than 1 meter. The square table and the row of customers sit in separate positions, while the opposite table sit in staggered positions; the round table customers sit in separate positions, and the face-to-face distance should not less than 1 meter.
It is recommended to separate meals and use public personal chopsticks. Large banquets are suspended to avoid people gathering.
The catering service provider shall arrange special personnel to check the “Ankang code” of employees and customers, guide the personnel who have not applied for the “Ankang code” to apply on site, and the personnel with “yellow code” and “red code” shall not enter. Measure the body temperature of the dining personnel before entry and refuse them to get in if they have fever, cough and other symptoms. Strengthen epidemic prevention publicity, prohibit smoking, and publicize the prevention and control measures and dining instructions in written form. Customers must wear masks during the rest of the meal. Online reservation is encouraged for waiting meals. The distance between customers queuing for meal or taking meal shall not be less than 1 meter.
The catering service provider shall establish a customer information traceability system, and register at least one customer’s effective identity information and contact information at each table, so as to ensure the traceability to each customer. Reservation and off peak dining shall be carried out, and non cash payment such as mobile phone code scanning shall be preferred when checking out.
Each county (city) district and Development Zone shall implement the responsibility of territorial management, market supervision, health and Health Commission, commerce and other departments shall strengthen supervision and service guidance, and implement the responsibility of food safety supervision and industry director. All departments shall perform their respective duties and cooperate closely to form a linkage mechanism to jointly promote the orderly resumption of the catering service providers.