Guidance on resumption of work and production of the catering service Singapore industry during the period of epidemic prevention and control.


In order to fully implement the decision-making and deployment of the government on the basis of doing epidemic prevention and control well to comprehensively promote epidemic prevention, and to promote the safe and orderly resumption of work and production of catering service units in our city, they hereby issued the guidance on resumption of work and production of catering service units.


First, catering service units, which meet the basic requirements of epidemic prevention and control and have legal business qualifications can resume business.


Second, catering service units should conscientiously fulfill the main responsibility of epidemic prevention and control, and strictly implement measures such as personnel management, disinfection and ventilation, and epidemic prevention material reserve.


Thirdly, catering service units should strengthen the management of employees. Accurately grasp the travel dynamics and health status of employees, and establish information files. Implement the morning and noon inspection system, and the staff shall receive the temperature test before taking the post, and make records. In case of any suspected symptoms such as fever, cold, cough, respiratory tract infection, etc., the employee shall stop working immediately, go to the medical institution in time and report to the health department. According to the relevant requirements, the employees who returned from other places should be isolated at home.


Fourth, the catering service unit shall thoroughly clean and disinfect the business place, facilities and equipment, catering utensils, etc. before resuming business, clean up the food materials purchased before business suspension, handle the expired and deteriorated food raw materials, and make the destruction records. It is prohibited to purchase, feed and kill live birds and livestock on site, purchase food materials of unknown sources, and operate or store wild animals or wildlife products. During the business period, shall regularly disinfect and ventilate to the dining place, cleaning facilities, personnel access, elevator room, toilet and other facilities. After disinfection, the dining utensils shall be stored in the closed cleaning cabinet, and they shall not be placed on the dining table in advance. Employees should wear masks throughout their work. Put the waste mask into the special garbage can, disinfect the garbage can every day, and use the garbage can with cover.