Beijing restaurants "dine-in" must not face the table at a distance of more than 1 meter

Beijing Dining Guides New Regulations for Dining Tables to Be Above 1 Meter

"Dining" in Beijing restaurants must not face to face

The newspaper (Reporter Li Jia) Diners are not allowed to dine face-to-face, promote QR code ordering, promote meal-sharing, use the public chopsticks and spoon-sharing system, stop receiving group dinners ... Yesterday, during the outbreak of the Beijing Commerce Bureau The catering service unit operating service guideline version 3.0 further clarified the details of customer dining and restaurant service during the resumption of work and re-production. It is required that dining personnel not face to face, the table spacing should be more than 1 meter, and fixed tables and chairs should identify non-dining seats.

The guidelines issued this time 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.

The guidelines clearly state that dining personnel must 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. 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.

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.

For employees in the catering industry, the guidelines require that catering employees wear correct masks on the way to and from work, and try not to use public transportation. It is recommended to walk, ride, or take a private car or shuttle to and from 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.

Regarding the third-party platform for food delivery network services, the guidelines require the implementation of the responsibility of the main body of prevention and control, grasp the health status of the food delivery personnel on this platform, and prohibit food delivery personnel from forming a crowd at the food service place. In addition, food containers should be kept clean and hygienic, and the frequency should be increased on the basis of usual cleaning and disinfection requirements. Meals should not be left behind. The guidelines propose that food delivery personnel should adopt non-contact or low-contact distribution methods when taking meals or delivering food. For example, take-out can be delivered to the door of the building or the door of the district for customers to pick up, reducing personnel contact.

With regard to the procurement of food ingredients, the guidelines require all catering companies to strictly implement the system for inspection of purchases, and to obtain certificates and tickets, to do a good job of procurement inspection and registration of accounts, not to purchase food and food raw materials of unknown origin or substandard requirements, and the use of sick or dead or prohibited Meat and its products with unknown cause of death and unqualified quarantine are strictly forbidden to be slaughtered and killed, and it is strictly forbidden to purchase and manufacture wild animals and their products.