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.
English