(Shanghai War Epidemic Record) Shanghai promotes the resumption of catering outlets and implements online and offline takeaways at this stage
China News Service, Shanghai, May 27 (Reporter Chen Jing) At the press conference on the prevention and control of the new crown pneumonia epidemic in Shanghai held on the 27th, Lai Xiaoyi, a second-level inspector of the Shanghai Municipal Commission of Commerce, introduced that Shanghai's catering services are currently being implemented. Online and offline takeaways will not be provided for dine-in, and will be gradually restored according to the epidemic prevention and control situation.
She said that the commercial departments at the Shanghai and district levels are promoting the resumption of catering outlets. 9,148 outlets of 178 chain catering companies in Shanghai have recovered 2,737 outlets that can provide online and offline takeaways, accounting for 30%; 17,900 employees were employed, accounting for 12%.
Recently, Shanghai issued the guidelines for epidemic prevention and control in the catering industry when resuming work and the market, clarifying that enterprises must formulate an epidemic prevention work plan, a closed-loop management plan for employees and an emergency response plan for the resumption of work and resumption of the market, and conduct a comprehensive preventive disinfection of the venue environment.
It is reported that Shanghai catering enterprises should implement closed-loop management, carry out entry inspection, strictly carry out environmental disinfection and implement "food safety seal" management.
Lai Xiaoyi introduced that returning employees of catering enterprises need to complete the whole process of vaccination, and those who meet the requirements need to complete the booster vaccination.
Closed-loop management is strictly implemented after employees return to work. The company sets a 2-day rest period for returning employees. After returning to work, nucleic acid and antigen tests are done once a day.
Business premises must post a "site code" or set up a "digital sentinel".
For offline takeaway stores operating in the prevention area, customers should be reminded to wear masks, scan the "site code" or "digital sentinel" and have no abnormal body temperature (<37.3℃) before entering the store. The store implements epidemic prevention requirements such as 1-meter line safety distance.
For special groups of people who have difficulties in electronic information registration, manual registration assistance is provided, and the information of security personnel can be queried and traced.
After the resumption of the market, enterprises should regularly open windows for ventilation and environmental disinfection of the business premises every day; for public supplies and facilities, clean and disinfect three times a day and keep records; arrange for special personnel to receive the purchased goods, disinfect the surface of the goods before putting them into storage. .
If there are transport vehicles, disinfect the vehicles twice a day.
Enterprises should strengthen the management of food procurement, do a good job in requesting certificates and tickets, and ensure the safety of ingredients and food.
Strictly implement the "food safety seal" management for takeaway categories, check the electronic passes of the food delivery riders, and implement various protective measures to prevent cross-infection.
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