Shenzhen Prohibits Dining at these Areas During Spring Festival

In order to further improve the prevention and control of the epidemic, the Shenzhen Municipal Market Supervision Bureau recently issued a 2021 Spring Festival notice to shopping malls, supermarkets, and convenience stores to implement epidemic prevent and control policies. Number eight stands out as it bans dine-in service.

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"Technical Guidelines for the Normalization of COVID-19 Prevention and Control for Catering Service Units" recently issued by the General Office of the Ministry of Commerce.

The Shenzhen Municipal Market Supervision Bureau reminds operators of shopping malls, supermarkets, and convenience stores in Shenzhen to strictly abide by these ten Shenzhen epidemic prevention regulations during the Spring Festival.

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1Establish the person responsible for prevention and control

• The person in charge of the market is the first person responsible for epidemic prevention and control and should improve the epidemic prevention and control system, formulate an emergency response plan, and reserve an appropriate amount of masks, gloves, disinfectants, thermometers and other epidemic prevention materials.

• Strengthen training and emergency drills to ensure that employees are familiar with work requirements such as personal protection, handling of abnormal situations, and evacuation of personnel.

2Strengthen employee health management

• Shopping malls and supermarkets must establish an employee health management system to collect employee information and establish a ledger.

• Daily registration of employees’ health status. Those with fever, dry cough, fatigue and other suspicious symptoms of new coronavirus pneumonia, should avoid continued contact with others, take precautions, and be sent to medical institutions for examination.

• For employees operating at high risk such as imported cold-chain foods, regular nucleic acid screening should be conducted, and new coronavirus pneumonia vaccination should be organized to protect key populations.

3Personal protection for employees

• Market staff should wear masks, gloves and work clothes to work, use personal hygiene protection; keep good hand hygiene, keep work clothes clean and tidy, clean and disinfect regularly; wear masks and gloves throughout the transfer and delivery of goods, and avoid direct contact.

• Workers in livestock and poultry meat and cooked food areas must wear work caps , and operators of special stalls such as fresh slaughter must wear waterproof aprons and rubber gloves according to protective requirements.

• Supermarket delivery personnel should wear masks and gloves during picking, delivery, and signing with customers to reduce direct contact, and maintain a social distance of at least 1 meter when talking.

4Strict access management and health monitoring

• It is necessary to set up access channels and properly divert personnel.

• Health codes, body temperature measurement equipment, health personal code detection and mask wearing signage must be posted at market entrances and the implementation of staff management strictly enforced.

• For groups such as the elderly who do not use or cannot operate smart phones, their health codes can take alternative measures such as registration with valid ID cards, acting on behalf of relatives and friends, and presenting "communication itinerary cards" to provide manual service guidance.

• Persons with suspicious symptoms such as fever and cough should be politely discouraged from entering and reminded to go to the nearest medical and health institution immediately for diagnosis and treatment.

5Proper indoor ventilation

• Natural ventilation is preferred. Doors and windows should be kept open during the business period. If conditions permit, exhaust fans and other air extraction equipment can be turned on to enhance ventilation and promote indoor air circulation.

• For central air conditioners, sufficient fresh air volume must be ensured during the operation of the air conditioner, and ventilation must be enhanced by opening windows, doors, or turning on ventilation devices such as fans .

• At the beginning or end of business each day, the air-conditioning ventilation system and exhaust system should be operated one hour in advance or closed one hour later, and the air inlet, outlet and other equipment should be cleaned, disinfected or replaced regularly.

6Strengthen sanitation and disinfection management

• It is necessary to maintain a clean and tidy environment in areas such as elevators, information desks, sales areas, toilets, and fresh food areas in shopping malls and supermarkets, and clean up garbage in time. Toilets and fresh food areas should be free of dirt and odor.

• Keep the delivery boxes of take-out delivery goods clean and sanitary, and appropriately increase the frequency of cleaning and disinfection.

• For public toilets and storage cabinets, elevator buttons, escalator handrails, public trash cans and other frequently touched public supplies and facilities, clean and disinfect no less than 3 times a day, and make disinfection records for key parts.

• Disinfection of door handles, faucets, and switches in public restrooms should be done at least once every two hours. It is necessary to ensure that the faucets are normally supplied with water and sufficient hand sanitizer.

7Strengthen the management of imported cold chain food

• Establish an imported cold chain food management system, strictly control the purchase of imported cold chain food, and the imported cold chain food sold in the market must have "three certifications and one report", including, the imported goods inspection and quarantine certificate, the disinfection certificate, and the legal traceability information certificate. If the test is negative, it is strictly forbidden to sell imported cold chain foods with incomplete relevant procedures.

• It is necessary to establish a complete ledger registration, so that the source can be inquired, whereabouts can be traced, and the whole process can be traced.

8Ban markets from providing dine-in service

• Implement the relevant requirements of the Shenzhen Novel Coronavirus Pneumonia Epidemic Prevention and Control Headquarter's "Notice on Prohibiting the Provision of Dine-in Services within the Scope of Supermarket Stores", and prohibit the provision of dine-in services within the limits of supermarket operations.

9Strengthen the management of the flow of people

• Formulate a flow management and diversion plan for shopping malls and supermarkets, try to control the number of customers at the same time, and avoid crowds.

• Set up a "one meter line" , remind customers to keep a safe distance when queuing to pay and check out.

• Add self-service shopping to pay with non-contact code scanning equipment, reducing queuing time, reduce human contact.

10Take emergency measures

• When new suspected cases, asymptomatic infections, or confirmed cases of the novel coronavirus pneumonia emerge, supermarkets should cooperate with relevant departments to do close contact tracing and epidemiological investigation, and take immediate action to suspend business, conduct testing and put other emergency measures in place.

• It will also be necessary to immediately shut down the air-conditioning and ventilation system corresponding to the activity area of suspected cases, asymptomatic infections or confirmed cases, carry out terminal disinfection of the premises under the guidance of the local disease prevention and control center, and clean and disinfect the air-conditioning and ventilation system. It can be reopened after passing the hygienic evaluation.

Source:  禁止超市提供堂食！深圳春节期间商超防疫十项规定！

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