When can restaurants open in 2020? Forecast of the resumption of work in the national catering industry

During the epidemic, many restaurants were in danger of closing down. Seeing that the epidemic is gradually under control, many businesses are thinking about resuming work. In fact, many stores have already opened, and more catering industries provide take-out services, take disinfection and isolation measures, do not contact customers, and let customers eat delicious food. Next, let's take a look at the national catering industry's resumption of work forecast.

When can the hotel open in 2020?

Recently, the reporter visited many communities and commercial spots in Nanchang and found that supermarkets, convenience stores, fruit and vegetable stores, barber shops and other shops along the street have been opened one after another. Urban life is gradually returning to normal, and community life is also gradually recovering. However, most restaurants, especially small restaurants, are still closed, and the operating model of the restaurants that have opened is mainly take-out and take-out.

Forecast of the resumption of work in the catering industry nationwide

At present, the catering industry in some cities has been opened one after another, and preventive measures have been taken during the opening period. However, the catering industry in Hubei is definitely not open because the epidemic is not under control. In fact, there is no restriction on the resumption of work in the catering industry, and only those in Hubei will be forced to be quarantined.

Things to note when opening a restaurant

Judging from the current situation, some social catering units have insufficient foresight on problems that are likely to occur after opening, which has brought hidden dangers to the epidemic prevention and control work. In order to further standardize the epidemic prevention and control work of catering units and guide catering units to provide food scientifically, we now propose "ten one" supplementary regulations. Please be sure to strictly implement them and do a solid and detailed job of epidemic prevention and control.

1. Wear a mask.

Consumers must be urged to wear masks as required, and those who do not wear masks as required must be patiently persuaded to return.

2. Take your temperature once.

The requirements for consumer temperature testing must be implemented, the quality of temperature testing equipment must be reliable, and body temperature must be measured around the clock during business hours. If necessary, the temperature of people waiting in line must be checked in advance, and anyone with abnormal temperature must be reported to the district's epidemic prevention and control leading group in a timely manner.

3. Carry out a good morning check-up.

A daily morning check-up system for employees must be implemented. All personnel entering operating and business premises (including food delivery personnel) must have their temperature measured and wear masks. If necessary, they should be checked before each meal. If there are suspected symptoms such as fever or cough, they must leave their posts immediately to seek medical treatment, and report the information to the jurisdiction in a timely manner.

4. Set up a checkpoint.

Only one checkpoint must be set up and there must be a dedicated person in charge of the checkpoint to ensure that all consumers entering the waiting area undergo temperature checks and mask wearing checks one by one.

5. Make good one-minute transactions.

It is necessary to reasonably determine the supply varieties, highlight the principles of speed and convenience, implement the set meal system, and use methods such as pre-packaging of dishes, ordering through mini-programs, and printing of ordering brochures to fully introduce the food and ordering and payment processes, shorten the ordering time, achieve one-minute transactions, and avoid consumers waiting for long periods of time.

6. Create a set of procedures.

The food supply process must be reasonably planned, with a single flow of people at the entrance and exit, convenient locations for ordering and pick-up areas, and one-time ordering and payment to achieve contactless sales, cashless payment, and no-waiting transactions. Any form of on-site dining is strictly prohibited.

7. Draw a separation line.

Waiting isolation lines must be drawn, and the spacing between the isolation lines must not be less than 1.5 meters. If there are people waiting in different areas, isolation lines should be drawn in different directions. Disorderly gathering of people is strictly prohibited.

8. Carry out daily disinfection.

Before each meal, the venue and tableware must be cleaned and disinfected according to the recommended cleaning methods for catering service venues, facilities, equipment, tools and tableware cleaning and disinfection methods in the "Food Safety Operation Specifications for Catering Services". Simple packaging materials provided to the outside must meet relevant quality standards.

9. Have an emergency plan in place.

Emergency plans and measures must be effective and meet actual needs, and sufficient emergency response forces must be deployed to respond to emergencies in a timely manner.

10. Put up a batch of labels.

Catering units should produce publicity materials on epidemic prevention and control knowledge and post them in a conspicuous place outside the store for consumers to see at any time and remind them to take full precautions. Each designated area has obvious signs and guide signs, and staff outside the store should wear armbands to maintain order on site.

Once again, we remind you that zero new cases does not mean zero risk. The purpose of lifting the lockdown is to resume work and production, not to relax prevention and control. Instead, we must ensure that prevention and control and economic development are not compromised. Remember to go out less, wear masks, wash hands frequently, avoid gatherings, and avoid crowds.

Related News

At present, 3,950 catering units in Zhengzhou have resumed operations. According to the requirements of the Zhengzhou Prevention and Control Command, catering units that have resumed operations are prohibited from all forms of dine-in meals and are only allowed to provide take-out services. Concentration of personnel must be avoided during operations, and contactless meal reception and contactless meal distribution must be achieved for citizens purchasing meals and delivery boys.