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Public Protection


What should be paid attention to when participating in the public budget?
How to protect yourself when shopping?
How to make it safe and hygienic to eat in a restaurant?


By public transportation

 
The management of public transportation must keep abreast of the health status of the driver. If there is no fever or cough, whether they have been to the epidemic area or abroad, only the staff and crew who are in good health and have not been to the epidemic area can take up the post. During the job, the management side conducts daily temperature and health monitoring of drivers and cabin crew.
 
For long-distance transportation such as trains and civil aviation, the necessary isolation areas should be set up in the last three rows. If passengers have symptoms such as fever and coughing during the operation, they must be separated from others before transferring. Public transport must be equipped with necessary epidemic prevention materials, such as temperature detection devices, disinfection items, disposable masks, and promotional materials. During operation, the management party shall regularly disinfect and ventilate the vehicles to ensure their normal and safe operation, timely allocate capacity, and control the flow of people. For long-distance transportation, the management party must grasp passenger information so that it can be traced back when there is a problem.
 

For ordinary passengers taking public transportation, it is necessary to wear masks and try to travel on the wrong peak. When taking a bus, sit as far apart as possible and keep a distance; when coughing or sneezing, it is best to cover the nose and mouth with a tissue, and bend the elbow to cover it when there is no tissue to reduce the impact on others. If symptoms such as fever and cough occur, it is recommended to seek medical treatment in a timely manner and make arrangements based on the diagnosis of the medical institution.



Go to the restaurant

 
For restaurant epidemic prevention, we must strengthen personnel management, grasp the health status of employees, do a good job in epidemic prevention training, and basic hygiene. At the same time, we must choose a reliable food source. Don't slaughter poultry by yourself, the food you buy must be qualified and traceable from the food source.
 
In addition to detecting body temperature when entering the door, the company also needs to record customer information so that it can be traced when there is a problem, and reminds the dining staff to shorten the dining time and reduce communication. Every time a table is received, the staff must disinfect the tables, chairs, tableware, etc.
 

When dining, advocate a divided meal system and use male chopsticks to reduce risks. It's better to order takeout or pack it home. It is not recommended to sterilize take-out bags. Under normal circumstances, take-out will be set in two layers of packaging bags, just remove the outer layer. Sterilizing the packaging bag with disinfectant may contaminate the food.



Go to shopping mall

 
Employee real-name system, the company must grasp the health status of employees and conduct daily body temperature monitoring.
If you have a fever, send them to the doctor for treatment first, and then assess whether you can resume work after getting well.
Large-scale commercial supermarkets open areas for observation, and if there is a fever during the temperature screening, they should be placed in the observation area before reporting to the relevant departments.
In the supermarket, it is necessary to ensure ventilation and regular disinfection, and control the flow of people as much as possible, such as increasing the cash register channel, dispersing customers, and lengthening the queue spacing.
The toilets of Shangchao should be equipped with hand sanitizer and disinfectant so that customers can wash their hands.

Ordinary customers try not to take a closed elevator, and try not to touch the handrails of stairs when taking a safe passage or taking an escalator. Make a list before each purchase, and leave after buying. Don't stay in the supermarket for a long time, wear a mask.



Outdoors

 
Everyone must carry a mask with them at all times, and must wear masks in places where people gather and in public places.

Ordinary medical masks are usually changed within 8 hours and cannot be used for a long time. Wash your hands before and after wearing a mask. Washing your hands is an important part of preventing new pneumonia. When wearing a mask, be sure to pinch the nose clip tightly. The tighter the mask and face, the better the protective effect.



Anti-epidemic coup in public places


Maintain indoor air circulation in public places


Priority should be given to opening windows to allow natural ventilation, and if possible, air extraction devices such as exhaust fans can be turned on to enhance indoor air flow. When using a centralized air-conditioning ventilation system, ensure that the centralized air-conditioning system operates normally, turn off the return air system, and operate with fresh air to ensure that there is sufficient fresh air in the room. Before or after the start of business in public places, the central air conditioning and ventilation system will run for an additional hour.


Set up a temperature monitoring post


Set up a temperature monitoring post at the entrance of a public place to take temperature measurements of guests and re-test if necessary. Guests with fever, dry cough and other symptoms should be promptly persuaded to return. When guests check in, hotels and hotels should inquire about the areas they have visited within 14 days, pay special attention to guests from or passing through Hubei, provide them with medical thermometers, and ask and record body temperature every day. Guests with fever, dry cough and other symptoms should be assisted to seek medical treatment in a timely manner.


Implement staff health monitoring system in public places
 
The staff implements a daily health monitoring system, and establishes a staff temperature monitoring register. If fever, fatigue, dry cough, and chest tightness occur, they should not be ill to work, and they should wear medical masks for timely medical treatment. Staff should maintain personal hygiene when providing services to customers, wash hands frequently and wear medical masks, and work clothes should be kept clean and hygienic.

Daily cleaning and preventive disinfection measures in public places


 

Mainly ventilated and ventilated, at the same time preventive disinfection of the ground, walls, public supplies, etc.

 
1. Ground, wall
Prepare a chlorine-containing disinfection solution with a concentration of 1000 mg/L (Example of preparation method: a chlorine-containing disinfection solution with an effective chlorine content of 5percent-6percent. When preparing, take 1 disinfection solution and add 49 parts of water). The disinfection time should be no less than 30 minutes.
 
2. Surfaces of desktops, shopping carts (baskets), door handles, faucets and other objects
Prepare a concentration of 500mg/L of chlorine-containing disinfection solution (Example of preparation method: a chlorine-containing disinfection solution with an effective chlorine content of 5percent. Take 1 disinfection solution and add 99 parts of water when preparing). Leave on for 30 minutes, then wipe clean with water.
 
3. Tableware
Boil or circulate steam to sterilize for 15-30 minutes; also use chlorine-containing disinfection solution with 500mg/L available chlorine (for example, a chlorine-containing disinfection solution with an effective chlorine content of 5percent, take 1 disinfection solution and add 99 parts of water when preparing) Soak for 30 minutes, then wash with water.
 
4. Towels, clothing, bedding and other fabrics
Prepare a chlorine-containing disinfection solution with a concentration of 250 mg/L (Example of preparation method: a chlorine-containing disinfection solution with an effective chlorine content of 5percent. Take 1 disinfection solution and add 99 parts of water when preparing). Soak for 15-30 minutes, then wash. It can also be sterilized by circulating steam or boiling for 15 minutes.
 
5. Matters needing attention
Mainly cleaning, supplemented by preventive disinfection, should avoid excessive disinfection. For different disinfection objects, disinfection should be performed according to the above-mentioned use concentration, action time and disinfection method to ensure disinfection effect. Disinfectant has a certain toxicity and irritation, personal protection should be paid attention to during preparation and use, and protective glasses, masks and gloves should be worn. At the same time, the disinfectant has a certain corrosivity. Please wipe with clean water after disinfection to prevent damage to the disinfected items . The disinfectant used should be within the validity period.