People's Daily Online, Beijing, May 28 (Dong Zhaorui) A few days ago, the Beijing Municipal Bureau of Commerce released the third edition of the "Guidelines for the Prevention and Control of Delivery Persons During the Epidemic of the New Crown Epidemic".
The reporter noticed that on the basis of the previous version, the new version of the prevention and control guidelines proposes to restrict the cross-regional flow of food delivery personnel, and companies are not allowed to dispatch orders across regions.
At the same time, it is clarified that the takeaway personnel who have the health treasure pop-up window, non-green code, and no valid nucleic acid certificate are not allowed to send orders.
The third edition of the Guidelines for the Prevention and Control of Delivery Personnel contains 17 articles, the specific contents are as follows:
1. Enterprises involved in food delivery services should follow the "Notice of the Beijing Municipal People's Government on Further Clarifying Responsibilities and Strengthening the Prevention and Control of Pneumonia Infected by Novel Coronavirus" (Jing Zheng Fa [2020] No. 2) and "On Implementing the "Quartet Responsibilities" Further strengthen the Circular on Prevention and Control of Pneumonia Infected by Novel Coronavirus in Key Populations, Places and Units” (Jing Zheng Ban Fa [2020] No. 4) and other requirements, and strictly implement the “Quartet Responsibilities” and normalized epidemic prevention and control measures.
2. Establish a hierarchical management mechanism for delivery personnel.
For takeaway workers in medium and high-risk areas such as service closure and control areas, a "whitelist" management mechanism is adopted, and a nucleic acid test and an antigen test are carried out once a day; for other food delivery personnel, a nucleic acid test is carried out once a day.
3. Establish a filing mechanism for takeaways.
Enterprises should file delivery personnel with the Municipal Commerce Bureau as a key group.
Enterprises are not allowed to send orders to those who are not included in the filing management and those who do not meet the requirements for health codes, nucleic acid testing, and antigen testing.
4. Enterprises shall not dispatch orders across regions.
To implement "people move, do not cross districts", all takeaway companies should make full use of technical means to achieve regional services and limit the flow of takeaway personnel across districts.
Through electronic fences and other information-based isolation methods, consumers cannot place orders across regions, merchants cannot receive orders across regions, enterprises cannot dispatch orders across regions, and riders cannot deliver orders across regions.
At the same time, enterprises should take the initiative to adopt APPs, small programs and other methods to remind, interpret and inform consumers, merchants, and riders of order placement, order receipt, and adjustment of delivery rules.
5. Restrict the cross-regional flow of food delivery personnel.
In principle, the delivery personnel should carry out delivery in the administrative area of the place of residence, and the scope of activities does not exceed the "place of residence-place of work-delivery area".
If the place of residence is not in the same administrative area as the place of work or the place of delivery, the "point-to-point" commute to get off work will be realized without taking public transportation.
Carry out "point-to-point" distribution services, effectively reduce activities other than distribution work, and consciously avoid gatherings, visits, and gatherings.
6. Enterprises must adopt centralized management for food delivery personnel.
Encourage qualified enterprises to provide centralized residence for employees.
Takeaway workers who work in closed-loop areas in the closed-control area must live in a concentrated area.
The concentrated living area should meet the requirements, keep the room clean, open the windows frequently for ventilation, and regularly disinfect the environment.
Enterprises that do not arrange accommodation in a unified way should master the information of employees' accommodation, not live in illegal group rentals, and strengthen supervision and management.
7. Enterprises should establish a health monitoring system for takeaway workers, conduct daily temperature monitoring, and do a good job in information registration.
If you have symptoms such as fever, dry cough, fatigue, sore throat, decreased sense of smell (taste), diarrhea, etc., you should take the initiative to report to the unit and seek medical treatment in time.
8. Enterprises should organize food delivery personnel to follow the principle of "accommodating as many as possible" in accordance with relevant regulations, and complete the whole process of new crown vaccination.
9. Enterprises should be equipped with necessary prevention and control materials such as masks, thermometers, disinfectants, and hand-free disinfectants, and conduct health education for employees, properly wear masks and gloves and replace them in time, and maintain good personal hygiene.
Delivery personnel must wear N95 (or KN95) masks and disposable gloves when they go out to provide services, to further reduce the risk of epidemic infection or transmission that may occur during the delivery process.
For wearing requirements, please refer to the "Guidelines for Wearing Masks by the Public During the Epidemic of Novel Coronavirus Pneumonia".
10. Enterprises should improve and improve the review mechanism for the start of construction, and review the health treasure and nucleic acid testing of delivery personnel. If there is a health treasure pop-up window, non-green code, or no valid nucleic acid certificate, no order shall be sent.
Delivery personnel must strictly abide by the epidemic prevention and control regulations, provide relevant information truthfully, and bear legal responsibility for concealment or false reporting.
11. Promote the application of the contactless distribution model.
Takeaways can implement contactless delivery by placing the meals in the smart pick-up cabinets in the community, storage points in the unit buildings, or at the door of residents' homes.
Delivery personnel serving in closed and controlled areas must adopt contactless delivery.
Enterprises should grasp the movement information such as the delivery personnel's trajectory and contact personnel in real time, and maintain real-time synchronization with them through the rider's APP or vehicle positioning system.
12. Meal boxes, vehicles, work clothes, mobile phones and other related items should be kept clean and hygienic, and preventive disinfection should be carried out when necessary.
For specific measures, please refer to the "Guidelines for Preventive Disinfection During the Epidemic of Novel Coronavirus Pneumonia".
13. When takeaways are waiting to pick up their meals, they should avoid crowds and keep a distance of more than 1 meter.
14. Takeaway staff should pay attention to maintaining hand hygiene.
During the delivery process, takeaway workers should reduce their contact with items and parts in public places, and try to avoid directly touching stair handrails, elevator buttons, door handles and other equipment and facilities with their hands.
Master the correct hand washing method, wash your hands frequently, use hand sanitizer or soap when washing your hands, and use running water to wash your hands.
Enterprises should distribute disposable quick-drying hand sanitizers to takeaway workers.
Takeaway workers should fully sanitize their hands after completing each order.
15. Delivery staff should maintain good personal hygiene habits.
Do not spit, cover sneezing or coughing with your elbow or a tissue, and do not touch your mouth, eyes, or nose with your hands.
Wrap nose and nose secretions or spit in a tissue and dispose of in a covered rubbish bin.
16. Enterprises should establish and improve a two-way communication mechanism for delivery personnel.
Enterprises should establish a two-way communication mechanism for unimpeded information with the delivery staff, so that the enterprise can communicate and the delivery staff can feedback.
If a delivery person receives a health treasure pop-up window, a risk alert text message, or receives a call from a flow dispatcher, they should stop the delivery business as soon as possible, report to the company in a timely manner, and cooperate as required.
17. When coming into contact with a suspected case, confirmed case or asymptomatic infection of the new coronary pneumonia, the delivery staff should take the initiative to report to the unit in a timely manner and cooperate with the tracking and epidemiological investigation of close contacts.
In case of changes in the epidemic situation and new regulations for prevention and control requirements, the new regulations shall be implemented.