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GUIDE FOR RESTAURANT CHAIN ENTERPRISES
CONTROL AND PREVENTION FOR PUBLIC HEALTH EMERGENCIES
In 2019, a new coronavirus, later named COVID-19 virus or SARS-CoV-2, started to spread in Wuhan, China. Quiet at the beginning, but within couple of months it horrified the entire country. Chinese government, industry and citizens were forced to fight the battle with this virus. During this drastic and devastating public health emergency, the restaurants were affected severely. Most of restaurants were closed. With the improvement of the domestic virus epidemic, most restaurants are gradually returning to work with the support of government policies. They did everything they could to protect the employees and enhance consumer confidence. This document is a summary of emergency response protocols that have proven to work in China.
This document specifies the restaurants in the Internal Organization, Employee Management, Purchasing Management, Food Processing, Environmental Requirements for Operating Sites, Requirements for Service Delivery, Equipment Management, Customer Management, Delivery Service and the virus prevention and control measures in aspects of risk analysis. This document is not only applicable to the current pneumonia outbreak caused by COVID-19 virus, but also serves as a reference document for supermarkets to respond to similar public health incidents in the future.
Now, the COVID-19 pandemic is affecting life of people in the whole world. As Louis Pasteur noted, chance favors the prepared mind. We hope by translating and distributing this document, we can provide some guidance for the restaurants in the whole world during this difficult time. Please noted that the original version of this guide was revised slightly during translation considering the whole world audience.