Qinghai restaurants resume business! Can hotels also open? What are the requirements during business hours? Attached is the full text of the announcement!

The 2020 restaurant resumption notice has always been the focus of everyone's attention, because many restaurants have not been open so far. Recently, Qinghai issued a notice stating that restaurants have resumed operations. Can hotels also open for business? What are the requirements during business hours?

Qinghai restaurants have resumed operations, can hotels also open?

According to an announcement issued by the Qinghai Provincial Government on the 15th, all catering business units in the province (including hotels, restaurants, breakfast shops, late-night snack shops, etc.) can resume full operations from now on. Therefore, the hotel can also be open for business.

What are the requirements during business hours?

1. Employee requirements

The announcement stated that before resuming business, catering business units should establish a health record for employees returning to work, conduct morning check-ups and temperature monitoring of employees every day after opening; ventilate, disinfect and inspect business premises, catering utensils, equipment and facilities, and stockpile necessary epidemic prevention materials. The catering industry will not temporarily hire people from high- and medium-risk areas of the epidemic or those coming to or returning to Qingdao from abroad.

2. Promote mobile payment

Catering business operators are encouraged to use mobile phones to scan QR codes to pay for checkout. A conspicuous and clear sign should be set up at the entrance to remind people that people who have come to Qingdao or returned to Qingdao from other places within 15 days are not allowed to dine in the store. After entering the restaurant, diners should eat in a civilized manner and keep a distance. Diners should wear masks at all times except during meal times. Please leave the restaurant as soon as possible after dining and do not stay for too long.

3. Strengthen health and epidemic prevention

Catering business units should strengthen publicity and education on health and epidemic prevention knowledge and improve employees' self-hygiene management capabilities. All employees should wear masks at work and minimize close contact with customers during the service process. It is encouraged to provide serving chopsticks and spoons to each table to prevent cross infection.

4. Encourage multiple services

Catering operations are encouraged to adopt various forms of services such as online take-out, offline package delivery, staggered dine-in, meal pickup by number, and staggered queuing to avoid long queues. Catering units are encouraged to adopt epidemic prevention and control measures such as reducing the number of tables and chairs, increasing the distance between tables, arranging dining at separate tables, and physically isolating dining. During the epidemic prevention and control period, dining in private rooms is strictly prohibited to avoid the risk of epidemic transmission caused by collective dining.

Notice of the People's Government of Qinghai Province (No. 18)

In accordance with the "Guidelines for the Prevention and Control of Operations and Services of Retail and Catering Enterprises during the Novel Coronavirus Epidemic" jointly issued by the Ministry of Commerce and the National Health Commission, as well as the actual adjustment of the zoning and grading of epidemic prevention and control in our province and the response level of major public health emergencies, in order to accelerate the full resumption of business in the catering industry across the province, the following matters are hereby notified:

1. All catering business units in the province (including hotels, restaurants, breakfast shops, late-night snack shops, etc.) can resume full operations from now on.

2. Catering business operators must fully implement corporate responsibilities and implement specific measures for epidemic prevention and control. The commerce department will perform industry guidance duties, the market supervision department will implement supervision responsibilities, and the health department will strengthen epidemic monitoring.

3. Before resuming business, catering business units should establish a health record for employees returning to work, conduct morning check-ups and temperature monitoring of employees every day after opening; ventilate, disinfect and inspect business premises, catering utensils, equipment and facilities, and stockpile necessary epidemic prevention materials. The catering industry will not temporarily hire people from high- and medium-risk areas of the epidemic or those coming to or returning to Qingdao from abroad.

4. Catering business operators are encouraged to use mobile phones to scan codes to pay for checkout. A conspicuous and clear sign should be set up at the entrance to remind people that people who have come to Qingdao or returned to Qingdao from other places within 15 days are not allowed to dine in the store. After entering the restaurant, diners should eat in a civilized manner and keep a distance. Diners should wear masks at all times except during meal times. Please leave the restaurant as soon as possible after dining and do not stay for too long.

5. Catering business units should strengthen publicity and education on health and epidemic prevention knowledge and improve employees' self-hygiene management capabilities. All employees should wear masks at work and minimize close contact with customers during the service process. It is encouraged to provide serving chopsticks and spoons to each table to prevent cross infection.

6. Catering businesses are encouraged to adopt various forms of services such as online take-out, offline package delivery, staggered dine-in, meal pickup by number, and staggered queuing to avoid long queues. Catering units are encouraged to adopt epidemic prevention and control measures such as reducing the number of tables and chairs, increasing the distance between tables, arranging dining at separate tables, and physically isolating dining. During the epidemic prevention and control period, dining in private rooms is strictly prohibited to avoid the risk of epidemic transmission caused by collective dining.

7. Catering business operators must strictly implement the requirements of the "Food Safety Operation Specifications for Catering Services" and must not purchase raw meat from livestock and poultry that has not been inspected and quarantined. When processing food, pay attention to separating raw and cooked food. Food should be kept fresh, clean and hygienic. Catering take-out food must strictly comply with relevant regulations to prevent contamination during the delivery process. At the same time, we must strengthen the management of food waste to avoid secondary pollution.

8. Comprehensively prohibit the illegal trading, production, sale and consumption of wild animals, and strictly prohibit the raising and slaughtering of live livestock and poultry and other animals in food business premises.