Shanghai will be restored in an orderly manner on June 29, and the seated section is implemented. The meal time is 1.5 hours.

Today at 17:00

Line 218 in Shanghai

New Coronary pneumonia epidemic prevention and control press conference

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Lai Xiaoyi, a second -level inspector of the Municipal Commerce Commission, introduced that recently, citizens are very concerned about the restoration of the restoration of the catering industry. 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 sentinels" (must hold 72 hours of kernel acidic acid test 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".

Guidelines for the prevention and control of the restoration of the catering service industry

According to the Municipal Catering Culinary Industry Association, in order to coordinate the prevention and control of epidemic and life services, on the basis of strict implementation of epidemic prevention and control measures, the restoration of the catering industry is restored in order to meet the daily life service needs of the masses. Prevention and control results in order to restore the overall plan of normal life order "(Shanghai Pneumonia Prevention and Control Office [2022] No. 612)," Implementation Plan for the continuous consolidation of the results of the prevention and control of the epidemic in our city " [2022] No. 654) The guidance of the prevention and control of this epidemic was formulated under the guidance of the Municipal Commerce Commission. See

one

Implement the responsibility of the enterprise

1. The person in charge of the catering enterprise is the first responsible person in the enterprise's epidemic prevention and control. Each operating unit must set up a preventive and control working group to formulate a normalized epidemic prevention and control plan and emergency response plan.

2. Do a good job of preventing and controlling the management of unit personnel and venues, detection of nucleic acid detection and environmental disinfecting.

3. Urges employees to complete the vaccination throughout the process. Those who meet the requirements must be strengthened.

4. Implement the normalization prevention and control of employee information collection, health monitoring, epidemic prevention training, and emergency drills, and do a good job of timely discovery, information reporting and cooperation with abnormal personnel to ensure that various prevention and control measures are always activated.

5. Enterprises should make 14 -day reserves of various types of anti -epidemic prevention materials such as antigen detection test agents, masks, disinfection supplies, temperature measuring instruments, protective clothing, and face screens to ensure the smooth progress of corporate operations and epidemic prevention and control.

two

Strengthen the management of the operating venues into the control and control

1. The entrance of the operating site must set the "site code" or health check -up all -in -one "digital sentry".

2. Customers should scientifically wear masks, actively sweep the yard or digital sentry (required 72 hours of kernel acid to detect negative), and measure the body temperature without abnormalities (<37.3 ° C) to enter the store.

3. The old and weak people who have difficulty in the registration of electronic information should provide registration assistance to ensure that personnel information can be queried and tracked.

three

Strengthen employee health management

1. Employees implement daily nucleic acid detection and follow this. Enterprises have their own delivery staff and personnel engaged in cold chain positions shall be implemented in accordance with the requirements of relevant nucleic acid testing.

2. Strengthen employee tracking management, and personnel who have close contact with the history of travel in the area of ​​the epidemic occurred in the history of the epidemic situation, the history of travel, and the cases of confirmed cases must be implemented in strict accordance with relevant regulations.

3. Establish a health monitoring system for employees, and record the temperature status of employees and detection of nucleic acid daily. If there are typical symptoms such as fever, cold, cough, respiratory infection, etc. Control the department, go to the designated medical institution in time and isolate in accordance with regulations.

4. All employees must wear disposable medical masks or medical surgical masks throughout the process.

Four

Restricted gathering for dining

1. Implement the management of the food service service. Catering companies can prevent and control the region for the record, and after inspection and evaluation of the relevant regulatory authorities, they can restore catering and drinking.

2. Control the flow of dining. Expand the table stand distance, large and medium -sized restaurants (operating area of ​​more than 150 square meters) lobby set meals at a ratio of 70 %, and the dining tables must be kept by a distance of more than one meter. The square (long) dining table is partial and misaligned, and the standard round table is implemented. Small catering restaurants (less than 150 square meters) control the number of dining people at the maximum bearing capacity, and the square (long) dining table is seized and the standard round table is seated. 3. Use non -contact meals and checkout. Personnel in the dining area, checkout area, and the waiting area inside and outside the store are set up "one meter" to remind customers to maintain a safe distance. Priority is given to non -contact meals and checkout.

4. Promote appointment, timely time, and dislocation. Promote the dining appointment system and reasonably arrange consumers to arrive in the store. Promote time -sharing meals and dislocation meals to ensure the safety of customers' meals. In particular, group meal companies can adopt methods such as dining in batches and packed into box lunches.

5. Promote the new fashion of catering. Provide food and catering services in accordance with the "Shanghai Public Chopsticks Spoon and Dining Service Specification Specifications", encourage the implementation of the long -term catering table. The dining time is generally in about 1.5 hours, and the diners wear a mask before and after the meal.

five

Strictly carry out places and facilities disinfection

1. Before the company's business venue is restored to operation, a comprehensive preventive disinfection should be carried out and districts, and disinfection of key areas will be disinfected one by one.

2. Daily opening window ventilation and environmental disinfection of production and sales service places, and for frequent contact with public goods and facilities (such as takeaway channels and workbenches, elevator rooms, buttons, armrests, door handles, public trash cans, bathrooms, bathrooms, bathrooms, bathrooms, bathrooms, toilets Wait) Clean and disinfect three times a day and make records. After each table is completed, the tables and chairs and tableware should be cleaned and disinfected in time after leaving.

3. Purchase items to receive special persons, disinfect the surface of the goods on the surface of the goods to disinfect and then enter the warehouse. Strictly purchase inspection and implementation of the implementation of the traceability system.

4. If there is a transportation vehicle, a disinfected wet cloth towel or a constant sprayer should be used to disinfect the vehicle twice a day.

six

Strengthen takeaway safety management

1. Takeaway offers to check the effective nucleic acid test report of the express rider when taking meals. The insulation box, logistics vehicle and turnover utensils used are cleaned and disinfected every day.

2. offline takeaway must strictly implement the customer's epidemic prevention requirements such as codes scan code and maintain one meter -line safety distance.

seven

Do a good job of emergency response

In the process of business, an emergency response plan should be initiated immediately.

1. Discover the abnormal nucleic acid detection or antigen detection of relevant personnel. When the "health code" red and yellow code, the first time reports the local prevention and control office, and wears the KN95/N95 mask to the abnormal personnel, and arrange it to the temporary isolation observation area on the spot. Essence

2. For nucleic acid detection or abnormal antigen detection, the enterprise shall cooperate with the territorial prevention and control office to transfer the relevant personnel to the designated hospital isolation inspections or implement a reinstatement in the temporary isolation observation area according to the relevant process; In the cooperation of the company's cooperation, the local prevention and control office, etc.

3. When confirmed cases, asymptomatic infections, and abnormal personnel of nucleic acid detection in the operating venue, the district prevention and control offices, enterprises and other relevant units shall jointly do a good job in epidemiological investigation, close contact such as the investigation of risk -up diseases, regional management and control, and regional management and control in accordance with relevant regulations. , Corresponding to nucleic acid screening, environmental disinfection, etc., control the diffusion and spillover to the greatest extent.

Eight

Strengthen dynamic 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 employees' health management platform, place code or digital sentry monitoring platform and catering enterprise food safety grading management platform to the city transportation centers. Realize the "one -network unified management".

The above guidelines will be dynamically adjusted according to the city's epidemic prevention and control situation.

Xinmin Evening News (Reporter Zuo Yan), comprehensive Shanghai Catering Culinary Industry Association

Edit: Shi Yu

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