29
2020
-
02
Implementation of the wrong meal system to prevent the spread of the epidemic risk
Since the resumption of work and production on February 23, Hunan Pingan Medical Equipment Technology Co., Ltd. has taken measures to take up posts in batches, and according to the principle of "minimum contact and minimum intersection", it has implemented the system of sharing meals at the wrong time, place and area for employees to eat. At the same time, it has arranged epidemic prevention and control supervisors to carry out on-site supervision to minimize the risk of epidemic prevention and control.
At 10: 30 in the morning, the canteen staff wore uniform protective clothing and masks, packed the dishes and rice in disposable packing boxes, matched each set meal with meat and vegetables, and specially prepared boiled Chinese medicine bags for the workers.
At 11 o'clock, the first batch of workers who ate came down to the sink under the guidance of the epidemic prevention and control supervisor, washed their hands clean, and then entered the link of temperature detection. According to the principle of one person, one book, the supervisor registers the temperature examination results of each person, day and meal. Workers with normal examination results come to the mask replacement area, disinfect their hands first, then replace the mask, and finally disinfect them again before entering the canteen to collect the lunch boxes. The whole process is rigorous and orderly.
For the dining area of the canteen, the company's epidemic prevention and control team has also worked hard. Not only will the dining tables and chairs be separated by a certain distance, but also the wooden boards are used to make partitions on each table, so that the tables and chairs originally for four people are changed into two people. The seats are oriented in a unified way to avoid face-to-face dining. At the same time, the staff also disinfect the floor, tables, chairs and tableware of the canteen many times every day, leaving samples for the prepared dishes to ensure the safety of the staff.
