China News Service, Beijing, April 9 (Reporter Du Yan) Liu Xiaofeng, deputy director of the Beijing Center for Disease Control, said at a press conference held on the 9th that in accordance with the epidemic prevention and control strategy of "foreign defense import, internal defense rebound", for protection For public health, the Beijing Centers for Disease Control and Prevention issued guidelines for the prevention and control of bars and other places in response to the bar's poor air circulation and large crowd mobility, and advocated the establishment of a customer appointment system to reasonably arrange customer arrival times and avoid staff gathering. At the same time, customers can perform temperature detection at the entrance of the bar, and can use software such as "Health Health" to implement the "green code" access system.
Pay attention to indoor air circulation
According to the guidelines, before opening, the bar should fully ventilate indoors to ensure the normal operation of the ventilation facilities. In business, natural ventilation is preferred, and air extraction devices such as exhaust fans can be turned on to enhance indoor air flow. When using the centralized air conditioning and ventilation system, refer to the "Guidelines for the Prevention and Control of the Operation of the Centralized Air Conditioning and Ventilation System during the Epidemic of New Coronavirus Pneumonia".
After daily closure, open doors and windows in time for adequate natural ventilation. At the same time, the ventilation fan of the van elevator and the ventilation system of the underground garage should be operated normally.
Provide customers with hand sanitizer
Keep the indoor environment hygienic and clean, and clean up post-meal garbage in time. The hand-washing place shall provide customers with hand-washing liquid and ensure the normal use of the faucet and other facilities. The toilet should be kept clean and dry, and at the same time, daily disinfection and timely cleaning should be done.
Customers implement the "green code" access system
The guidelines stated that the bar should establish a daily health monitoring system for employees and register for temperature monitoring. If employees have symptoms such as fever and dry cough, they should not be sick to work.
Customers can perform temperature measurement at the entrance of the bar, and can use software such as "Health Bao" to implement the "green code" access system.
Staff should wear masks when providing services
Customers and service personnel should pay attention to personal protection and wear masks in accordance with the "Guidelines for the public to wear masks during the epidemic of new coronavirus pneumonia". Workers should wear masks, wash hands frequently when providing services to customers, and keep personal hygiene and overalls clean.
Keep more than 1 meter away from others
The guidelines stated that it advocates the establishment of a customer appointment system to reasonably arrange customer arrival times and avoid staff gathering. The operating unit shall adjust the table space during the epidemic to ensure that the interval is more than 1 meter. If the table and chairs are fixed and cannot be moved, the non-use table shall be clearly marked. At the same time, customers are reminded to pay attention to keeping a distance of more than 1 meter from others when they are in public areas or waiting.
Strengthen catering management
The guidelines pointed out that the provision of dining service bars should also refer to the "Commercial Service Guidelines for Catering Service Units during the New Coronavirus Pneumonia Outbreak" by the Municipal Commerce Bureau. At the same time, we must strengthen the cleaning and disinfection of public supplies and appliances, such as microphones, entertainment equipment buttons and other supplies, should be disinfected in advance before use. Public utensils such as tableware, microphone sets, etc. provided to customers should be sterilized one by one, one by one, and the parts that customers touch more, such as door handles, desktops, faucets, elevator buttons, etc., should be disinfected in time according to the flow of customers. (Finish)