Recently, the social from all walks of life engaged in epidemic prevention and control work, the domestic and foreign food enterprises and trade organizations are subscription at the same time, began to resume operation in order to return to work, a positive response to the state administration of market regulation by "price, quality, protect supply" series of actions, according to the market demand during the epidemic prevention and control, to speed up the recovery capacity, to ensure product quality, improve service levels, smooth logistics, ensure safety, keep prices stable, abundant supply market.
Chinese cooking association notice to participate in the "three guarantees" food and beverage enterprises to resume work in an orderly manner
On February 15, the China Cuisine Association issued a notice on the orderly resumption of work and business of the industry to catering enterprises participating in the "three guarantees" action. Notification requirements, during the outbreak of COVID - 19, all food and beverage service units should be on the premise of to do a good job of prevention and control, in line with the prevention and control strictly, peak and orderly principle, in accordance with the relevant provisions of the local government, launch to resume operation to return to work, effectively safeguard food consumption market and meet the demand of residents, minimize outbreak of catering economic consequences, maintain normal and orderly development of catering industry.
The notice requires that the catering service units to resume work must have an enterprise prevention and control team to organize the orderly resumption of work in accordance with the law and regulations. The main work of the enterprise epidemic prevention and control group is as follows: employee health statistics; Daily diagnostic isolation; Disinfection of dining places, take-out Windows, back kitchen, toilet and staff office and dormitory; Epidemic publicity and education; Guarantee of protective equipment; Consumer and outside personnel temperature detection work.
Food and beverage service units must carry out continuous monitoring for 14 days in advance, the circular stressed. Reasonable arrangement of the resumption of work date. Non-local employees do not return to their posts in advance, and local employees are managed in a closed manner, with a clear and controllable activity track. Statistic the staff to prepare to the post situation in advance (including name, telephone number, whether has been to the key epidemic area recently, whether has contacted with the personnel from the key epidemic area, their own health status and other information).
The Chinese Cuisine Association has also released the "Guidelines for Food and Beverage Service Units to Return to Work during the Covid-19 Epidemics". The guide made it clear that "ten" standards should be set for food and beverage service units to return to work, and "five standards should be met" after the units return to work.
The guide also suggested that catering service units should diversify their business models. Catering service units during the outbreak of COVID - 19 to return to work after the operation mode should be diversified development, actively carry out delivery business, increase selling window, the window in front of the vending, staple food, snacks, sauce LuZhiPin, semi-finished products, window order invite customers, actively organize to carry out the enterprise working dinner to be delivered to the outside (the system), for the community to provide meals service and other business model, reduce eat-in and clustering for dinner, contact sexual services, efforts to provide the frozen meat, vegetables and other ingredients, condiments, pre-packaged food, etc.