On May 6, the reporter was informed that at present, the whole city of Shanghai is going all out to promote the clearing work, and at the same time, it is also actively supporting the resumption of work and production of enterprises.
So, how should enterprises that have resumed work ensure the safety of employees’ meals and prevent infection?
According to the Shanghai Centers for Disease Control and Prevention, diners must strengthen personal protection, enterprises need to strengthen the management of canteen staff, strengthen canteen environmental management, and adjust dining methods.
Avoid group meals as much as possible
01
Dining staff must strengthen personal protection
employees who eat apart
● Do good personal hygiene during meals, wash your hands frequently and sanitize, try to eat at your respective workstations, do not gather for meals, do not communicate face-to-face, and shorten the meal time;
● After eating, you should consciously maintain the cleanliness of the work station, and do a good job of sorting garbage, minimize the output of wet garbage, and maintain environmental hygiene.
● Employers should do a good job in daily cleaning and disinfection of public refrigerators, microwave oven handles, various electrical buttons, and water dispensers; at the same time, prepare dry and wet trash cans, and clean and disinfect them in a timely manner.
Employees in the canteen of the unit
● When entering the cafeteria, you should wash your hands first or use quick hand sanitizer for hand disinfection. Except when eating, you must wear a mask and pay attention to cough etiquette;
● Keep a safe distance when queuing for meals;
● After taking meals, take the seats separately and avoid sitting opposite each other;
● It is recommended not to communicate or speak during the meal, and leave the cafeteria quickly after the meal.
Note: If meals are delivered uniformly from outside, attention should be paid to non-contact reception. Before meals, remove the outer packaging and pay attention to hand cleaning and disinfection.
02
Strengthen the management of canteen staff
● Investigate the canteen staff and manage them according to the relevant requirements of epidemic prevention and control;
● Adhere to daily health monitoring and registration of canteen staff, and those with symptoms such as fever or respiratory tract should be temporarily placed in temporary isolation observation points for isolation, and disposed of in accordance with relevant regulations;
● Regularly carry out nucleic acid and antigen testing to increase the screening density;
● Employees need to be vaccinated against the new crown in time, and those who meet the conditions need to complete booster immunizations;
● Strengthen the personal protection of canteen staff. In addition to regular work clothes and work caps, on-the-job staff should wear protective masks and change them on time;
● Strengthen the standardized operation of staff during food processing and production.
03
Strengthen canteen environmental management
● Disinfect the surface, air and other environments of the processing and business premises (including the food supply premises) before and after each meal;
● Keep the ventilation in the dining area, open windows frequently, and do a good job of ventilation;
● Set up public hand washing, disinfection and drying facilities (recommended to use toilet paper) for diners to wash their hands before and after meals;
● Strengthen the disinfection of dining (drinking) utensils. Strict cleaning and disinfection must be performed before and after each meal.
After removing the residue and cleaning the dining (drinking) utensils, you can use boiling or circulating steam to sterilize for 15 minutes; or use a thermal disinfection cabinet to sterilize; or use a solution with an effective chlorine content of 250mg/L, soak and disinfect for 30 minutes, and rinse the disinfectant after disinfection. net.
● Kitchen waste should be managed by classification, disposed of according to regulations, collected and transported in a timely manner, and the environment should be cleaned and disinfected.
04
Adjust the way you eat
● Employers should try their best to adopt the meal-sharing system, staggered meals in batches, etc. Units with conditions can purchase one-time lunch boxes in a unified manner, pack the lunch boxes, and distribute them to various departments or collect them by special personnel, so as to reduce the gathering of people as much as possible. Reduce the risk of spreading COVID-19.
● For units that deliver meals and dine outside at designated locations, the supervision and control of suppliers' food hygiene and epidemic prevention and control should be strengthened.
● In addition, we remind all employees that in addition to personal protection, wearing masks and washing hands frequently, they should also pay attention to the combination of work and rest after starting work. At the same time, they should strengthen physical exercise, reasonable diet, balanced nutrition, and improve their immunity!
(Headquarters CCTV reporter Wang Dianjia)