Your Favorite Restaurants May Soon Be Re-Opening!
Guangdong province has recently issued guidelines on resumption of work in the catering service industry
On the February 20th, the Information Office of the Provincial Government of Guangdong introduced "Guidelines for the Prevention and Control of the novel coronavirus pneumonia (hereinafter referred to as the "Guidelines").
The province is currently divided into counties (city's districts) as units for prevention and control. They each will receive one of four level ratings with Level 1 being the most severe. The level rating each area receives is based on the number of newly confirmed cases reported in the past 14 days, and the number of newly confirmed cases of local infection reported in the past 14 days. Currently there are no Level 1 areas in Guangdong Province. Level 4 can resume normal food services.
The prevention and control level of each prevention and control area will be reveiewed and determined weekly by the prefecture-level office of the New Coronavirus Pneumonia Prevention and Control Command. At present, the province has 14 level II prevention and control counties, 38 level III prevention and control counties, and 76 level IV prevention and control counties. Among them, the level II control areas in Guangzhou include Haizhu, Baiyun, Panyu, Yuexiu, and Zengcheng, and the level III control areas include Tianhe, Liwan, Huadu, and Huangpu, and in the level IV areas are Conghua and Nansha. See below for Shenzhen.
The following guidelines are used to guide businesses that provide meal service to gradually resume dine in service during the epidemic period, to strengthen various management measures such as personnel management and operation management, and to ensure the safety of employees in the catering service industry who resume work and resume production, and that of the public during dining.
Level I：
No dine-in service can be provided
Level II Control Areas：
Hall service is suspended, but meals can be served in private rooms (Futian District, Nanshan District, Baoan District, Longgang District)
Level III Control Areas：
Restricted catering services, but implemented in strict accordance with the provincial guidelines (Luohu District, Longhua District, Pingshan District, and Guangming District)
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Level IV Control Areas：
Catering services can be carried out normally (Yantian District and Dapeng New District)
Geng Qingshan, deputy leader of the epidemic prevention and control group of the Guangdong Provincial Epidemic Prevention and Control Command Office and secretary of the Party Committee of the Provincial People's Hospital, said that the three-level guidelines propose restrictive meal service and have very clear requirements for the cleaning and disinfection of employees and diners, procurement of raw materials, acceptance, processing, management, production, and management of ventilation equipment.
Specific guidelines are as follows
Thoroughly disinfect before resuming meal service
Catering establishments must first have been cleared to operate, and have set up an epidemic prevention and control working group. Special agencies and personnel are responsible for formulating the company's business protection plans and actual implementation measures during the epidemic prevention and control. They need to prepare sufficient protective materials (reserve ordinary-grade protective masks, medical alcohol / sterilized water, thermometer, etc.) to provide for daily work protection needs of staff. When resuming meal service for the first time, they must conduct a full cleaning and disinfection of the business premises, equipment, facilities, tableware, etc.
Chopsticks, Tableware, and Table Cleaning
Each table needs to be cleaned and disinfected after each sitting of customers. Tables should be provided with double chopsticks or additional serving chopsticks to prevent cross-contamination. There should be safe and compliant food processing places which are regularly cleaned with disinfectants, alcohol, etc. are not in direct contact with tableware, ingredients and dishes.
Diners temperature must be measured before entering the catering establishment. If their temperature exceeds 37.3 ℃ or if they have symptoms such as fever, dry cough, sneezing, etc., they are not to enter and must immediately be registered and reported to the local community health center.
Increased Distance and Registration
Before the epidemic prevention and control is lifted, it is forbidden to receive large-scale dinner gatherings. Measures such as reducing table and chair placement, arranging meals across tables, and one person at a table in a fast food restaurant should be adopted to increase the distance between diners. The catering business unit must establish a traceability system for diners, and register the name and contact information of at least one dining guest at each table.
Prohibition: Procurement of live birds killed by wild animals
All catering business units are responsible for the health management of employees. Employees must truthfully advise of their travel history, etc., and conduct morning inspections and temperature monitoring of the employees each day. If an employee's temperature exceeds 37.3 ℃ or if they have fever, fatigue, dry cough and chest tightness, they are not allowed to work. Employees should wear masks to work, prepare meals, process raw or cooked food, etc. After contact with garbage, they must use running water and soap and wash their hands using the six-step hand-washing method, for no less than 15 second. If there is a suspected or confirmed case of the new corona virus, follow-up and management of close contacts should be coordinated with the disease control agency, and disinfection should be done.
It is strictly forbidden to purchase, slaughter, store, process, and cook wild animals. Illegal purchases, breeding, and on-site slaughter of live animals are not allowed. Food raw materials should be covered with plastic wrap or covered before storage to prevent cross-contamination.
Bathrooms must be disinfected every 2 hours
Dining places must disinfect and clean the dining facilities, personnel passages, elevators and other places every day, and increase the disinfection of the toilets in the restaurant. Every day, all toilet wares, various handrails and handles in the toilets, flush buttons, the sink and the faucet, must be disinfected every two hours during operation. Disinfection records should be kept and made available publicly. Additionally, good ventilation must be maintained. If necessary, add an exhaust equipment to force exhaust; maintain air circulation in food processing places and eating places, and regularly clean and disinfect air filtration devices.
In addition, specific requirements are also placed on the management of equipment such as air conditioners and elevators. Elevators must limit the number of passengers as appropriate to reduce exposure to infection, and the frequency of disinfection should be increased. Notices should be posted in the elevator to remind people to wear a mask and avoid talking while in the elevator.
Sources:
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