China News Service, Beijing, April 30 (Reporter Chen Hang) Ding Jianhua, a second-level inspector of the Beijing Municipal Bureau of Commerce, said at a press conference on the 30th that there have been many infections among dining staff and employees in catering establishments during the epidemic in Beijing, and dining together has become a Main risk of infection.

In order to reduce the risk of the spread of the epidemic, according to the deployment requirements of the Municipal Leading Group for Epidemic Prevention and Control, during the "May 1st" holiday (May 1-4), the city's catering business units will suspend dine-in and switch to takeaway services.

  Ding Jianhua introduced that catering business units should rely on online ordering, takeaway delivery, and in-store self-pickup, etc., to give priority to the delivery of takeaways to residents in the closed control area, and to give priority to the elderly, pregnant women, disabled and other key groups. need.

Residents in other areas are encouraged to purchase and pick up at catering stores under the premise of good personal protection.

  Priority is given to ensuring the delivery and pickup needs of key groups such as the elderly, pregnant and disabled

  Ding Jianhua said that catering business units should achieve "three insistences" during the suspension of dine-in and take-out services:

  First, insist on giving priority to epidemic prevention.

Strictly implement the "quartet responsibility" and various prevention and control measures, strengthen daily disinfection, do a good job in employee health management, and implement "two points and one line" management for restaurant waiters and kitchen staff.

Takeaways and customers are required to wear masks while taking meals, keep a safe distance of more than 1 meter, and advocate contactless service.

  The second is to adhere to the combination of sending and receiving.

Relying on online ordering, take-out delivery, and in-store pick-up, priority will be given to ensuring the delivery of take-out meals for residents in the lockdown and control areas, and the delivery and pickup needs of key groups such as the elderly, pregnant women, and disabled people.

Residents in other areas are encouraged to purchase and pick up at catering stores under the premise of good personal protection.

  The third is to insist on high quality and stable price.

Catering business units ensure that ingredients are fresh, stocked, and safe.

Improve the procurement process management, optimize the cooking team in the back kitchen, and improve the quality of dishes during the festival, so as not to reduce the quantity or increase the price.

  Increase the production of prepared vegetables and semi-finished products

  Ding Jianhua said that catering business units should implement the following specific measures in the process of carrying out takeaway services:

  One is to adjust the product structure.

Catering business units should launch more Kuaishou dishes, semi-finished products and pre-packaged foods suitable for takeaway, take-out and delivery, and sell ingredients as appropriate to facilitate the lives of surrounding residents.

The packaging of the dishes is simple, safe and well-sealed to ensure food safety.

  The second is to increase prefabrication production.

Encourage central kitchens, catering business units, convenience stores, supermarkets, and vegetable markets to give full play to their respective advantages and increase the production of pre-made dishes and semi-finished products, so that citizens can make them at home.

  The third is to improve the ability of takeaway.

Do a good job in the deployment and training of catering store personnel, and handle online orders in a timely manner.

The takeaway platform has coordinated and deployed to increase the number of riders. Conditional communities have set up fixed pick-up points to achieve contactless delivery.

Encourage catering, express delivery, retail and other enterprises to "share employees" to reduce distribution pressure.

  The fourth is to promote self-pickup at the store.

Citizens are encouraged to place orders in advance, make reservations for ordering, and pick up at the store through phone calls, official accounts, small programs, etc., so as to realize off-peak consumption.

  Fifth, carry out delivery services.

Catering stores with conditions should deliver meals to residents in surrounding communities and employees of units, and deliver guaranteed supply packages to epidemic prevention work sites.

Give full play to the role of the collection and distribution enterprises to ensure the safety of the collective dining staff.

  The sixth is to advocate "home cooking".

Encourage citizens to order raw materials, semi-finished products, pre-made dishes, etc. through multiple channels, enjoy the harmony and warmth of "the whole family joins the battle, everyone shows their hands, and cooks a table of meals together", creating a safe and warm holiday atmosphere.

  Seven is to strengthen publicity and guidance.

Fully mobilize the strength of associations and enterprises, strengthen positive publicity, and promise that "although dine-in meals are cancelled, services will not be closed", and we will do our best to ensure catering services, so that citizens can spend a healthy, peaceful and safe holiday.

  Ding Jianhua said that during the festival, catering business units and takeaway platforms should strictly implement the relevant requirements of the "Food Safety Law", standardize the processing operation process, and regularly disinfect takeaway distribution boxes every day.

Strictly carry out safety inspections on electricity and gas use, strengthen the safety supervision of electric vehicles, and ensure safe charging and driving.

It is necessary to actively respond to the demands of the public, and patiently explain the problems such as the concentration of meals during peak hours, the large amount of meals ordered, and the untimely delivery of meals, so as to win the understanding of the public.

All districts should strengthen the supervision and inspection of the suspension of dine-in work to ensure that various measures and requirements are implemented.

(Finish)