Today (21st) at 17:00, Shijiazhuang City, Hebei Province, held the 44th press conference on epidemic prevention and control to introduce the latest situation of epidemic prevention and control and answer reporters’ questions.

　　In response to a reporter’s question, Chang Zhijuan, director of the Shijiazhuang Municipal Bureau of Commerce, said that with the gradual improvement of the epidemic situation in Shijiazhuang City, starting from February 22, Shijiazhuang's catering operations have resumed in an orderly manner.

　　In order to provide citizens with a safe dining environment, after catering companies resume dinning, there are some restrictions and requirements:

　　First, the epidemic prevention and control measures must not be relaxed.

There must be "six in place" for business premises, that is, to ensure that the prevention and control mechanism is in place, staff investigation is in place, epidemic prevention materials are in place, site management is in place, publicity and education are in place, and food safety is in place.

We must also do a good job of ventilation and disinfection, set up public spoons and chopsticks, shorten the meal time, and keep the environment clean.

Practitioners should monitor their body temperature daily, wash their hands and disinfect them, wear masks at all times, and maintain personal hygiene.

　　The second is that customers are strictly required to enter the store to dine.

It is necessary to strictly implement prevention and control measures such as temperature measurement, code scanning, and wearing masks. People who do not wear masks are not allowed to enter the store, and they must wear masks before and after meals.

　　The third is to restrict passenger flow and not gather.

All catering companies temporarily do not accept large-scale dinner parties, wedding banquets, business banquets and other gatherings for dining activities.

Only one table is arranged in the private room, and dining is arranged at separate tables in the individual guest area of ​​the lobby, and the number of diners does not exceed 50% of the reception capacity.

Catering companies, cafeterias, and fast-food restaurants in complexes and shopping malls should set up waiting areas, soft and hard isolation facilities, and set up "one-meter noodles". It is recommended to adopt online ordering, offline contactless delivery, and contactless ordering and checkout. Carry out reservations and order meals and arrange the arrival time.

(Headquarters CCTV reporter Yang Hailing and Qi Wenjie)