How to do personal protection when eating out during the epidemic

category:Health
 How to do personal protection when eating out during the epidemic


2. When taking a meal

When taking meals, avoid touching the surface of frequently contacted objects directly with your hands.

When making payment, try to choose non-contact electronic payment methods such as QR code to reduce the use of cash settlement.

3. Before dinner

To pay attention to hand hygiene, you can wash your hands with hand sanitizer in running water or rub your hands with hand sanitizer.

4. At meal time

Avoid face-to-face sitting, you can choose to sit in the same direction, and more than one meter apart.

Try to shorten the dining time and reduce the communication between colleagues. If there are many dining staff in the restaurant, they should choose the way of packing and taking away.

5. After dinner

Related news:

National Health and Health Commission: three measures should be taken in the operation of catering industry

First of all, catering business units should implement the main responsibility of epidemic prevention and control. Before resuming business, they should thoroughly clean and disinfect a series of facilities and equipment, including tableware, in the business place, namely lobby, private room and kitchen. During business hours, a special person shall be arranged at the entrance of the restaurant or canteen to check the temperature of the personnel entering the restaurant. Only when the temperature is normal can the personnel enter the restaurant. The number of people entering the restaurant shall be controlled, and reservation or cross peak dining shall be carried out as far as possible; at the same time, the space between the dining tables shall be increased, ventilation and cleaning shall be strengthened, so as to ensure the normal operation of hand washing facilities in the place and facilitate peoples hand washing. In some places such as cash register and washroom, it is necessary to equip with quick drying hand disinfectant. Second, the catering employees should wear masks and do a good job in health monitoring and hand hygiene. The processed food shall be separated from raw and cooked food. The meat and eggs of livestock and poultry shall be cooked thoroughly. The environment and facilities of kitchen and dining room, dining utensils, door handles, elevator room and public toilet shall be cleaned and disinfected regularly every day. Third, the public should do a good job in personal protection when eating, wash hands before eating, keep a distance of more than one meter in line, and recommend sharing meals and using public chopsticks. Source: Peoples Daily - Peoples daily editor: Ma Yiyang

First of all, catering business units should implement the main responsibility of epidemic prevention and control. Before resuming business, they should thoroughly clean and disinfect a series of facilities and equipment, including tableware, in the business place, namely lobby, private room and kitchen. During business hours, a special person shall be arranged at the entrance of the restaurant or canteen to check the temperature of the personnel entering the restaurant. Only when the temperature is normal can the personnel enter the restaurant. The number of people entering the restaurant shall be controlled, and reservation or cross peak dining shall be carried out as far as possible; at the same time, the space between the dining tables shall be increased, ventilation and cleaning shall be strengthened, so as to ensure the normal operation of hand washing facilities in the place and facilitate peoples hand washing. In some places such as cash register and washroom, it is necessary to equip with quick drying hand disinfectant.

Second, the catering employees should wear masks and do a good job in health monitoring and hand hygiene. The processed food shall be separated from raw and cooked food. The meat and eggs of livestock and poultry shall be cooked thoroughly. The environment and facilities of kitchen and dining room, dining utensils, door handles, elevator room and public toilet shall be cleaned and disinfected regularly every day.

Third, the public should do a good job in personal protection when eating, wash hands before eating, keep a distance of more than one meter in line, and recommend sharing meals and using public chopsticks.