Since the resumption of work and production on February 23, Hunan Pingan Medical Equipment Technology Co., Ltd. has adopted the measures of batch induction, and implemented a meal-sharing system at the wrong time according to the principle of “least contact and least crossover”, and implemented the prescribed time and location for employees’ meals. , The principle of stipulating the area, and at the same time arranging epidemic prevention and control supervisors to conduct on-site supervision to minimize the risk of epidemic prevention and control.

At 10:30 in the morning, the staff in the cafeteria wore uniform protective clothing and masks. They packed the dishes and rice in disposable packaging boxes. Each set meal was matched with meat and vegetables, and specially prepared Chinese medicine packs for the workers. .

At 11 o'clock, the first batch of workers came to the hand washing station under the guidance of the epidemic prevention and control supervisor, washed their hands, and then entered the link of body temperature testing. In accordance with the principle of one person, one book, the supervisor registers the temperature check results for each person, day, and meal. Workers with normal check results come to the mask replacement area to disinfect their hands first, then replace the mask, and then do it again. After disinfection, you can enter the canteen to pick up the lunch box. The whole process is rigorous and orderly.

The company’s epidemic prevention and control team has also worked hard on the dining area of ​​the canteen. Not only did the dining table and chairs be separated by a certain distance, but each table was made of wooden boards to make partitions, so that the tables and chairs that were originally dining for 4 people became dining for two. The seats were oriented in the same direction to avoid face-to-face dining. At the same time, The staff also disinfects the floor, tables, chairs, and tableware of the canteen several times a day, and keeps samples of the prepared dishes to ensure the safety of meals for employees.