China News Service, Beijing, April 28 (Reporter Chen Hang) Pang Xinghuo, deputy director of the Beijing Center for Disease Control and Prevention, said at a press conference on the 28th that currently, the epidemic prevention and control in Beijing is at a critical juncture. There are epidemiological correlations between related epidemics, but there are still sporadic hidden sources of infection in society.
It is necessary to adhere to the general policy of "dynamic clearing", speed up social screening, place management and control in a timely manner, strictly prevent regional spillovers, and resolutely curb the spread of the epidemic.
In this epidemic, many restaurant personnel have been infected, and dining together has become the main risk of infection. All catering institutions should implement the "four-party responsibility", strengthen scanning code temperature measurement, daily disinfection, increase the interval between tables, and reduce the density of personnel; all management and control The catering industry that is operating in the district, prevention area and temporary control area should suspend dine-in, and can provide food delivery services through e-commerce platforms, and restaurant service personnel and back kitchen personnel implement "two points and one line" management; large underground canteens To reduce the gathering of people, it is recommended to dine at staggered peak hours, or to take meals in the form of distribution to their respective workstations.