From June 29th, Shanghai's catering industry will restore the food in an orderly manner

Changsha Evening News, Changsha, June 26th. According to a press conference on the Shanghai epidemic prevention and control work held today (June 26), Lai Xiaoyi, a second -level inspector of the Municipal Commerce Commission: Recently, citizens are very concerned about the catering industry. The problem of restoring the food. Comprehensive experience in the pilot experience of the three districts of Kyoko, Fengxian, and Chongming, and the opinions of relevant departments and experts, combined with the current actual situation of the city's epidemic prevention and control situation, after research and decision of the Municipal Prevention and Control Office, since June 29 In the past few weeks, there is no social epidemic street and town, and the catering halls are released in an orderly manner. The specific areas of restoring the restaurant of the catering hall will be determined by the district governments to comprehensively evaluate the epidemic prevention and control situation.

The Municipal Commerce Commission instructed the Industry Association to issue the "Guidelines for the Prevention and Control and Control of the Municipal Catering Services Industry Reinstation of Commercial and Revised the Extraorders" (third edition).

The first is to implement the management of the food service. Catering enterprises report to the district prevention and control office. After inspection and evaluation of the relevant regulatory authorities, they can restore their food.

The second is to implement the food restriction management. According to the dining room area, expand the dining table distance, control the number of dining people, and implement a section and misalignment.

The third is to implement anti -killing management. Before restoring the hall, comprehensive prevention of disinfection of the operating venues. In daily operations, the customers of each table must be cleaned and disinfected with tables and chairs and tableware in time after leaving.

The fourth is to do a good job of admission management. Set the place code or "digital sentinel" at the entrance of the operating site. Customers should scientifically wear masks, sweeping yards or "digital sentry" (must hold 72 hours of kernel acidic acid detection negative proof), and measure the body temperature (<37.3 ° C) to enter the store.

The fifth is to advocate the new fashion of catering. In accordance with the "Shanghai Public Chopsticks Spoon and Meaning System Specifications", do a good job in catering hall food service and encourage the implementation of the long -term dining table. The meal time is generally in about 1.5 hours.

Sixth, strengthen daily supervision. All districts should combine recovery halls, rely on big data platforms, accelerate the digital governance of the catering industry, and connect the catering industry employee health management platform, place code or "digital sentry" monitoring platform and catering enterprise food safety grading management platform to access the city transportation in various districts Center, realize "one network management".

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