China News Service, Beijing, June 6 (Reporter Chen Hang) Ding Jianhua, a second-level inspector of the Beijing Municipal Bureau of Commerce, said at a press conference on Beijing's epidemic prevention and control work on the 6th that since the "May 1st", according to the unified deployment of epidemic prevention and control, The catering industry in Beijing has suspended dine-in services.

The city's catering business units consciously obey the government's arrangements, strictly implement various epidemic prevention measures, and launch various forms of convenience services to better meet the dining needs of citizens under special circumstances; the general public understands and actively cooperates with the decision to suspend dine-in. At this stage, Beijing has made contributions to winning the battle against the new crown virus.

  Ding Jianhua introduced that during the suspension of dine-in, catering operations were affected, especially some dining companies and hot pot restaurants that mainly focus on dine-in.

The Beijing Municipal Party Committee and Municipal Government coordinated the epidemic prevention and control and economic and social development, and decided that starting from June 6, catering business units in the city can open dine-in services in an orderly manner, except for the whole area of ​​Fengtai District and some areas of Changping District.

The continuous improvement of epidemic prevention and control is not easy to come by. I hope that the majority of catering business units and consumers will cherish it together, and jointly implement the Quartet's responsibility for epidemic prevention and control, so as to achieve "unblocking but not prevention".

On the basis of the implementation of relevant epidemic prevention measures, development will be resumed to provide a strong guarantee for the diversified and high-quality catering needs of the capital citizens.

  At the press conference, Ding Jianhua released two aspects:

  The first is to revise and release the guidelines for epidemic prevention and control in the catering industry, and put forward 12 requirements around strengthening the management of employees, strict entry inspection, reducing personnel gathering, and doing a good job in store cleaning and disinfection.

In view of the current orderly opening of dine-in, four points are emphasized:

  1. Strengthen personnel management.

Catering stores should set up epidemic prevention personnel to urge employees and consumers to implement epidemic prevention measures.

In principle, employees should complete the whole course of the new crown vaccine or booster immunization, and can only work with a 48-hour nucleic acid negative certificate. Those who have direct contact with customers should wear N95 or KN95 masks, keep their hands clean, and disinfect them in time.

  2. Strict entry inspection.

Every customer entering the store should have their temperature measured, scan the code, wear a mask, and have a normal body temperature. Only those who have “no abnormality” in the status of Beijing Jiankangbao and have a negative nucleic acid certificate within 72 hours can enter the restaurant.

Takeaways must also measure temperature, scan codes, and wear N95 or KN95 masks when entering the restaurant.

  3. Reduce crowd gathering.

Strictly control the density of people flow, set up "one-meter lines" in areas where people are easy to gather inside and outside the store, such as the waiting area, pick-up area, checkout area, etc., maintain a reasonable dining distance, and advocate sitting in separate seats, making reservations for dining, waiting for a number, and non-contact type. Order food, take out takeout.

  4. Keep the store environment clean and disinfect according to regulations.

Ventilate the dining area and enhance indoor air flow.

Keep the dining utensils and facilities clean and hygienic, and disinfect the dining table after each turn over.

Public restrooms should be cleaned and disinfected no less than three times a day, and door handles and faucets should be disinfected at least every two hours.

  The second is to strictly implement the staged epidemic prevention and control measures after the orderly opening of dine-in catering units, mainly including:

  1. Strictly control the density of people flow.

Catering business units are temporarily unable to undertake group gatherings such as wedding banquets, birthday banquets, and group banquets.

  2. Intensify supervision and inspection.

The commerce department urges and guides catering business units to strictly implement the main responsibility for epidemic prevention and control, the market supervision department strengthens food safety inspections in the catering industry, and the urban management law enforcement department strengthens the supervision and inspection of the implementation of epidemic prevention measures by catering service units.

If the guidelines for epidemic prevention and control in the catering industry are not implemented in place, measures such as ordering rectification, interviews and publicity, and media exposure will be taken as appropriate.

  3. Do a good job in the management of food delivery personnel.

Food delivery personnel of catering business units do a good job in epidemic prevention management by referring to the "Guidelines for Epidemic Prevention and Control of Takeaway Persons".

  In addition, the whole area of ​​Fengtai and some areas of Changping are currently not open for dine-in. Catering business units must continue to strictly implement the "Guidelines for the Work of the Catering Industry during the Suspension of Dine-in Services" and must not provide dine-in services.