Beijing releases new catering service guidelines
Diners are not allowed to eat face to face
The newspaper (Reporter Ma Jing) arranged a special person to measure the temperature of the diners, promoted two-dimensional code ordering, promoted the meal sharing system ... Yesterday, the city commercial bureau issued the catering service unit operation service guideline version 3.0 during the outbreak. The guidelines further clarified customer dining and restaurant service details, requiring dining staff not to eat face to face, table spacing should be more than 1 meter, and fixed tables and chairs should identify non-dining seats.
It is reported that the guidelines are applicable to catering enterprises in this city, their stores, unit canteens, and third-party platforms for online catering services. The guidelines require that catering service units set up a "one meter" in the waiting and dining areas, pick-up areas, and check-out areas inside and outside the store, strictly control the crowd density of queued meals, and advocate the use of QR codes to scan and order food and pay. The catering service unit shall arrange special personnel to measure the body temperature of the diners, and the body temperature shall be normal before entering the dining room.
In addition, the catering service unit should control the number of people dining in the restaurant and stop receiving group gatherings. Open the distance between tables and chairs to ensure that the space between meals is more than 1 meter. If the tables and chairs cannot be moved, clearly identify the non-dining seats. The reporter further learned that a group dinner refers to a gathering of more people such as birthday banquets and birthday banquets.
The guidelines also stated that diners should not eat face to face. The internal canteen should use services such as off-peak dining at different times. Catering service units should fully implement public chopsticks and spoons. For food customers, "one dish, one chopstick, one soup, one spoon", or "one person, one chopstick, one person, one spoon". Conditional restaurants should actively promote meal sharing. It is understood that not advocating face-to-face dining is not only for strangers, but also for catering staff. For example, family members can change their face-to-face dining instead of sitting side by side.
In terms of dining environment, the guidelines require that the restaurant clean and disinfect the tabletops, door handles, faucets, corridors, elevators, handrails, toilets and other parts that customers have frequent contact with. Tableware, drinking utensils, and containers for direct food imports must be cleaned and disinfected before use to achieve "one guest, one use, one disinfection". Garbage waste is stamped and sorted in a timely manner. The restaurant shall also strictly implement the system of inspection of purchases, and of claiming tickets, and do a good job of procurement inspection and registration of accounts, and shall not purchase food and food raw materials of unknown origin or that do not meet the requirements.
The guidelines also impose requirements on catering staff. Catering staff should wear masks on the way to and from work, and try not to take public transportation. It is recommended to walk, ride or take a private car or shuttle to work. If you have to take public transportation, wear a mask all the way, and try to avoid touching the objects on the way with your hands. Employees must enter the business site with normal body temperature. They must be kept clean and hygienic during the job, strictly wash their hands and disinfect them, wear a mask at all times, and change the mask in time. Once employees are found to have symptoms such as fever, cold, cough, and respiratory infections, they should stop working immediately and seek medical treatment in a timely manner.