China News Service, June 26. According to the "Shanghai Release" WeChat official account, at the press conference on Shanghai's epidemic prevention and control work held today (June 26), Lai Xiaoyi, the second-level inspector of the Municipal Commission of Commerce, informed: Recently, Citizens are very concerned about the resumption of dine-in in the catering industry.
Based on the pilot experience in Jinshan, Fengxian and Chongming districts and the opinions of relevant departments and experts, combined with the current situation of epidemic prevention and control in this city, the Municipal Prevention and Control Office has decided that from June 29, the city will have no medium-risk areas within its jurisdiction. And in the streets and towns that have not had a social epidemic in the past week, restaurants and dine-in restaurants have been opened in an orderly manner.
The specific areas for resumption of dine-in meals will be determined by the district governments after comprehensive assessment of the epidemic prevention and control situation.
The Shanghai Municipal Commission of Commerce instructed industry associations to issue the "Guidelines for Epidemic Prevention and Control for the Resumption of Business and Markets in the Catering Service Industry in this Municipality" (third edition), and clarified six requirements for catering enterprises to carry out dine-in:
The first is to implement the record management of dine-in service.
Catering enterprises report to the district prevention and control office for the record, and after inspection and evaluation by the relevant regulatory authorities, they can resume dine-in.
The second is to implement dine-in current limit management.
According to the area of the restaurant, expand the distance between tables, control the number of people dining, and implement separate and staggered seating.
The third is to implement disinfection management.
Before resuming dine-in meals, conduct a comprehensive preventive disinfection of the business premises. In daily operations, after each table of customers has finished eating and left, the tables, chairs and tableware should be cleaned and disinfected in time.
Fourth, do a good job in admission management.
Place a site code or "digital sentinel" at the entrance to the business site.
Customers should wear masks scientifically, scan the site code or "digital sentinel" (must have a negative nucleic acid test certificate within 72 hours), and have no abnormal body temperature (<37.3 ℃) before entering the store.
Fifth, advocate the new fashion of catering.
Do a good job of dine-in service in accordance with the "Shanghai Service Specifications for Public Chopsticks, Spoons and Separate Meal System", encourage the implementation of the catering table length system, and the dining time is generally controlled at about 1.5 hours.
Sixth, strengthen daily supervision.
All districts should combine the resumption of dine-in and rely on the big data platform to accelerate the digital governance of the catering industry, and connect the health management platform of the catering industry employees, the venue code or "digital sentinel" monitoring platform, and the food safety classification management platform of catering enterprises to the urban transportation of each district. Center, to achieve "one network unified management".