Requirement to protect contagious from business and service industry environment
Some standard content:
National Standard of the People's Republic of China
GB19085—2003
Measures for the prevention of infectious diseases in commercial and service industry premises
Requirement or prulect contagiuusfrom business and service industry environmentl2003-04-29Promulgated
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
Implementation on 2003-04-29
This standard is prepared in its entirety.
CN19085—2003
In order to prevent and limit the spread of infectious diseases in commercial and service business premises, ensure the hygienic requirements of the circulation and facilities in commercial and service business premises, protect the health and life safety of employees and customers in commercial and service business premises, and maintain social stability and economic development, it is necessary to establish a prevention standard for infectious diseases in commercial and service business premises. Implementation: This standard is issued by China General Chamber of Commerce. The original author of this standard is: China General Chamber of Commerce. The original author of this standard is: China General Chamber of Commerce, China Kitchen and Restaurant Association, China Beauty Association, China Hair and Beauty Association. The main drafters of this standard are: Gan Yao, Zhang Jun, Xu Zhu, Liu Duda, Cao Jintang, Ci Xinhua, Yang Zhi, Tu Xiuzhen. This standard will be implemented on the date of its release.
! Scope
Measures for the prevention of infectious diseases in commercial and service business premises GB19085—2003
This standard specifies the basic requirements and technical measures for the spread of infectious diseases in commercial and service business premises. This standard applies to the prevention of infectious diseases in commercial and service business premises. 2 Normative referenced documents
The clauses in the following documents shall become the clauses of this standard through reference to this standard. For the cited documents of the same date, all subsequent amendments (without error) or revisions shall not apply to this standard. However, the latest versions of these documents shall apply to the following undated referenced documents, and their latest versions shall apply to this standard: R9663—1996 Hygiene standard for hotel industry
GR9655—1996 Hygiene standard for hotel and beauty salon G9670—1996 Hygiene standard for shopping malls (stores) and bookstores GB16 1531996 Food (restaurant). Health Standard GB/18195-2000 Retail business classification
Law of the People's Republic of China on the Prevention and Control of Infectious Diseases (Decree No. 15 of the President of the People's Republic of China on February 21, 1985 or the Measures for the Implementation of the Law of the People's Republic of China on the Prevention and Control of Infectious Diseases (Decree No. 17 of the President of the People's Republic of China on August 6, 1991) and the Food Hygiene Law of the People's Republic of China on December 30, 1999 (Decree No. 59 of the President of the People's Republic of China on December 30, 1999) for the general disinfection methods of various contaminated objects. 1 Ministry of Health Disease Control (January 2, 2003) National Disaster Relief Disease Prevention and Emergency Public Health Information Reporting Standard of the Ministry of Health of the People's Republic of China (2003 Edition) National Fire Prevention Plan of the Ministry of Health of the People's Republic of China (1998) 3 Terms and Definitions
The following terms and definitions apply to this standard: 3.1
Commercial business premises
Places for commodity trading activities. The business format specified in 2.3-2.11 of the standard CB/T18106-206C is: department stores, supermarkets, large-scale supermarkets, convenience stores (convenient stores), specialty stores, department stores, shopping centers, club stores, home centers. Service business management places Provide accommodation and related services, beverage services, hairdressing and beauty services. 3. 3 Familiar with the symptoms, characteristics and preventive measures of infectious diseases announced by the health department. Be familiar with the names, addresses and contact numbers of hospitals for the treatment of chronic diseases. 3. 4 Able to make a rough judgment on the symptoms of infectious diseases and make timely decisions; be able to implement the report system in time and do a good job of on-site control. GB 19085—2003
4 Basic requirements
4.1 Commercial and service industries should regularly carry out health education on the prevention and control of infectious diseases, so that employees can "understand the knowledge and prevention and control measures of infectious diseases, and make "two knowings" and "two abilities"
4.2 Commercial and service industry enterprises should set up a leading body for the prevention and control of infectious diseases, clarify responsibilities, and organize emergency preparedness according to procedures
4.3 In the two industries, enterprises producing micro-epidemics should ensure that the full range of micro-epidemic certificates are returned in a timely manner and the number of micro-epidemics reported is sufficient to meet the requirements of the customer's requirements.
4.4 All industries in the commercial and service industries should follow the national regulations on the reporting of public health events and the management of public health events. The first-sight reporting system should be implemented. If a suspected disease is found, call the driver immediately! ! Take necessary measures to report the disease prevention and control system in a timely manner. Make sure to find, report, and isolate the source of infection, and limit the transmission path of the source of infection. 4.5 Strengthen the management of epidemic prevention work for staff, and have strict requirements on the personal hygiene of staff: strengthen the hygiene and disinfection of staff changing clothes, dormitories, and during the epidemic of infectious diseases, staff Employees should check their health as soon as possible and undergo inspections according to the specific requirements of the health and epidemic prevention departments. Anyone diagnosed with infectious diseases or symptoms must stop working immediately and leave. 5 Related technical facilities
During the epidemic of infectious diseases, commercial and service business premises should take measures such as environmental safety facilities, commodity (food) hygiene, disinfection, and service. Workers' safety protection, as well as epidemic prevention and warning measures. 5.1 Commercial business premises
5.1.1 Requirements for environment and facilities
5.1.1.1 The environment and facilities shall comply with the provisions of 2.1 in G4670-1SSE, and the air-conditioning system shall be ensured to effectively and safely supply air. If necessary, monitor the entire supply Equipment and roads should be wiped and disinfected with a disinfectant containing 500mg/L-1000mg/L. 5.1.1.2 The requirements for the use of commercial facilities should meet the requirements of 70-12.2. The floors, counters, shelves, public toilets, electric appliances, door handles, etc. in commercial facilities should be disinfected. The disinfection method should meet the requirements of the commonly used disinfection methods for various contaminated objects. 5.1.1.3 When commercial enterprises find that a person who transmits a disease or has received a similar disease should immediately report to the local disease prevention and control agency, take disinfection measures, cooperate with the disease prevention and control agency to make necessary follow-up visits and investigations, and revise the documents when necessary. 5.1.2 Hygienic quality of goods (foods)
5.12.1 Foods sold in commercial business premises shall comply with the provisions of the Food Safety Law of the People's Republic of China. The purchase channels and acceptance of direct food should be recorded, strictly controlled and strictly checked to prevent the spread of diseases. 5.1.2.2. The shelf life of heated goods (foods), especially the shelf life of fresh foods, should be effectively checked and delivered quickly. 5.1.3 Requirements for staff
5.1.3.1 Staff 5.1.3.2 Personnel who handle food should wear special qualified daily clothes and protective gear. 5.1.4 Establish and publicize infectious diseases. 5.1.4.1 According to Article 25 of the Law of the People's Republic of China on the Prevention and Control of Infectious Diseases: In the commercial premises, people who purchase infectious diseases should display signs such as "No infectious diseases allowed". 5.1.4.2 Other infectious diseases should be promoted in the store. 1. Others should do a good job in preventing infectious diseases and promptly report relevant information to the source. tt||5.1.5 Reserve and supply of goods (food) 5.1.5.1 According to Article 22 of the Regulations of the People's Republic of China on the Prevention and Control of Infectious Diseases: Enterprises with drug business licenses should promptly supply drugs for the prevention and treatment of infectious diseases. CB19085-2003
5.1.5.2 All business enterprises should ensure the supply of necessities for citizens and have a certain reserve, and shall not raise prices or sell goods that are in short supply:
5.2 Hotels and general places
5.2. 1. Environment and facilities requirements
5.2.1.1 The environment of the restaurant business premises shall comply with the provisions of 3.1 of GB9663.1996. Natural ventilation shall be preferred. When using ventilation equipment, ensure that the air supply is safe. Install ultraviolet lamps in the fan room and return air outlets. If necessary, use a muffler containing CCmg/L~-1Cnmg/1. to disinfect the entire air supply equipment and air supply lines. 5.2.1.2 All business facilities in these places shall comply with (3.1 of GB9663-1996).2. Bedding, tea sets, and washing utensils should be adequate; elevators, washing equipment, water supply and drainage systems, toilets, group rooms, benzene, and daily maintenance facilities should be in good condition to ensure normal use. 5.7.1.3 Disposable items used in toilets should be disposed of immediately. 5.2.2 Disinfection requirements 5.2.2.1 Surface disinfection For the floors of public areas such as lobbies, meeting rooms, and passageways, use 0.95% to 0.1% peroxyacetic acid or an oxygen-containing disinfectant with an effective chlorine content of 7.5% to wipe or spray them once a day. 5.2.2.2 Wall disinfection Use 15% to 0.1% peracetic acid or an oxygen-containing disinfectant with an effective chlorine content of 0.05% to wipe or spray them once a day. 5.2.2.3 Surface disinfection of objects Including doorways, door handles, desks, sofas, desks, sinks, toilets and other surfaces. Use 0.5%~0.1% peracetic acid solvent or 3.05% chlorine-containing disinfectant solution for 2~3 times. 5.2.2.4 Air disinfection
For small rooms, the air can be disinfected by installing ultraviolet disinfection lamps or oxygen purifiers. For large spaces, when no one is around, 2% peracetic acid light agent can be used for disinfection. 5.2.3 Service requirements
5.2.3.1 The front desk should verify and record the guest information. The following operations should be performed: Establish a guest health registration card. 5.2.3.2 The registration system should be established during the term of office. The relevant information should be retained for at least 30 days. Service personnel should divide the responsibilities among the staff, and the service hall should implement the guest table layout at midnight, and the service table should be open with public utensils such as spoons. 5.2.3.3
5.2.4 Health requirements for workers
5.2.4 Workers should hold a health certificate. 5.2.4.2 Staff members in posts such as inspection and supervision, etc. shall wear special qualified "1-piece" and "2-piece" uniforms. 5.2.5 Sound communication and business signswwW.bzxz.Net
5.2.5.1 According to the provisions of Article 25 of the Law of the People's Republic of China on the Treatment of Infectious Diseases during the epidemic period of sexually transmitted diseases, sound signs with the words "No one is infected with sexually transmitted diseases" shall be set up in the store's entrance areas. 5.2.5.2 Various communication tools such as radio, closed-circuit television, and in-store communication products shall be used to carry out communication education on infectious diseases and report relevant situations in a timely manner.
5.2.5.3 The guest rooms and halls shall be fully disinfected every day, and "disinfected" signs shall be placed in the locations. 5.3 Warning service outlets
5.3.1 Requirements for environment and facilities
5.3.1.1 The environment and facilities shall comply with the provisions of 3.1 of GB1515-1S56. When using air conditioners, the filters of air conditioners should be cleaned and disinfected. 5.3.1.2 The air in the hall and the studio should be kept fresh. Ventilation should be opened to avoid dust flying. Non-operating areas should be cleaned frequently and kept clean. GI19085—2003 5.3.1.3 The washing room, cold room and main conditioning room should be kept clean and hygienic. The air should be ventilated. The tools and utensils in the studio should be cleaned and disinfected in time, and raw and cooked food should be strictly separated. 5.3.1.4 Illegal garbage should be disposed of in time. The garbage that is transported should be converted into garbage. 5.3.2 The hygienic quality of food According to the assumptions of the National Emergency Plan for Allergic Disasters and Diseases 3, catering enterprises should not use raw materials of unknown origin, do not use food of unknown origin, do not sell non-packaged cooked food in motor vehicle stalls, and try to keep it in bulk. 5.3.3 Disinfection requirements
5.3.3.11. Before the staff go to work, they must conduct comprehensive disinfection. 5.3.3.2. Ensure that the dining tables, dining tables, floors and disinfection facilities in the store are clean every day. 5.3.3.3. Disinfect the door handles, handrails, counters, flushing buckets, toilets, and tables three times a day with disinfectant spray and alcohol. 5.3.3.4. Disinfect the cold rooms and stoves every time. 5.3.3.5. Washing pools must be equipped with washing or hand disinfectant. 5.3.3.6. The garbage storage area must be cleaned twice a day. 5.3.4.1. Provide disposable disinfectant towels for dining customers. 5.3.4.? The waiter should take the initiative to serve the guests. The restaurant implements the policy of placing the guests on the table and waiting for the guests to bring food. 5.3.5 Health requirements for employees
5.3.5.1 The staff should hold a health certificate. 5.3.5.2 The staff in the takeout and other positions should wear the most qualified protective clothing. 5.3.6 Transmission and signs
5.3.6, 1 According to the provisions of Article 30 of the Law of the People's Republic of China on the Prevention and Control of Infectious Diseases, during the epidemic of infectious diseases, the store should be equipped with signs of "No infectious diseases allowed" 5.3.6.2 The store should also take measures to prevent the spread of infectious diseases. 5.3.6.3 The utensils and equipment should be clearly marked and labeled. 5.4 Business premises of hairdressing and beauty industry
5.4.1 General environment and facilities requirements
5.4.1.1 The environment should comply with the provisions of 3.2 of GB9660-1996, and maintain good ventilation and air conditioning. 5.4.1.2 Business facilities should comply with the provisions of 3.2 of GB9S531996, and ensure indoor disinfection. The hairdressing and beauty industry should clean the floor in time, and the supplies should be neatly laid out. 5.4.2 Disinfection requirements
5.4.2.1 Use chemical or physical methods to disinfect the air. 5.4.2.2 Hairdressing and beauty industry supplies should be replaced and disinfected for each customer. Shaving razors should be disposable supplies. 5.4.2.3 For the price of blood, increase the price of blood. The counter, doors and windows, door handles and other items that come into contact with the products are all disinfected. 2%~5%, 5% paraacetic acid solution or 10mg1.~29)mg/I. Effective allergen spray, wash. 5.4.2.4 Disposable cups should be used as soon as possible, other cups should be boiled and disinfected, and (.5% peroxyacetic acid solution with a concentration of 25mg/T~EGGmRE. Effective chlorine preparations can also be used. 5.4.3 Health requirements for staff
5.4.3.1 Staff should hold a chain certificate, 5.4.3 .2 Protect personal hygiene, wash hair, shave and change clothes: shave before changing clothes, use running water, and do "one customer one muffler". 5.4.3.3 Work clothes should be cleaned during operation, face cleaning, skin care and relevant groups must be cleaned frequently: 5.4.4, write and show
5.4.4.1 According to Article 27 of the Law of the People's Republic of China on the Prevention and Control of Infectious Diseases, during the epidemic period, some "patients with infectious diseases" signs should be set up in obvious places in the hall. GB 190552503
5.4.4.2 Various tools such as posters and other tools should be used to educate consumers on the prevention of infectious diseases, and relevant situations should be reported in time.
3 After the completion of various muffler operations, employees should hold licenses at their posts for public display. 5. 4. 4.32.4 Health requirements for staff
5.2.4 Workers should hold a health certificate. 5.2.4.2 Staff members in posts such as inspection and supervision, etc. shall wear special qualified "1-piece" and "2-piece" uniforms. 5.2.5 Sound communication and business signs
5.2.5.1 According to the provisions of Article 25 of the Law of the People's Republic of China on the Treatment of Infectious Diseases during the epidemic period of sexually transmitted diseases, sound signs with the words "No one is infected with sexually transmitted diseases" shall be set up in the store's entrance areas. 5.2.5.2 Various communication tools such as radio, closed-circuit television, and in-store communication products shall be used to carry out communication education on infectious diseases and report relevant situations in a timely manner.
5.2.5.3 The guest rooms and halls shall be fully disinfected every day, and "disinfected" signs shall be placed in the locations. 5.3 Warning service outlets
5.3.1 Requirements for environment and facilities
5.3.1.1 The environment and facilities shall comply with the provisions of 3.1 of GB1515-1S56. When using air conditioners, the filters of air conditioners should be cleaned and disinfected. 5.3.1.2 The air in the hall and the studio should be kept fresh. Ventilation should be opened to avoid dust flying. Non-operating areas should be cleaned frequently and kept clean. GI19085—2003 5.3.1.3 The washing room, cold room and main conditioning room should be kept clean and hygienic. The air should be ventilated. The tools and utensils in the studio should be cleaned and disinfected in time, and raw and cooked food should be strictly separated. 5.3.1.4 Illegal garbage should be disposed of in time. The garbage that is transported should be converted into garbage. 5.3.2 The hygienic quality of food According to the assumptions of the National Emergency Plan for Allergic Disasters and Diseases 3, catering enterprises should not use raw materials of unknown origin, do not use food of unknown origin, do not sell non-packaged cooked food in motor vehicle stalls, and try to keep it in bulk. 5.3.3 Disinfection requirements
5.3.3.11. Before the staff go to work, they must conduct comprehensive disinfection. 5.3.3.2. Ensure that the dining tables, dining tables, floors and disinfection facilities in the store are clean every day. 5.3.3.3. Disinfect the door handles, handrails, counters, flushing buckets, toilets, and tables three times a day with disinfectant spray and alcohol. 5.3.3.4. Disinfect the cold rooms and stoves every time. 5.3.3.5. Washing pools must be equipped with washing or hand disinfectant. 5.3.3.6. The garbage storage area must be cleaned twice a day. 5.3.4.1. Provide disposable disinfectant towels for dining customers. 5.3.4.? The waiter should take the initiative to serve the guests. The restaurant implements the policy of placing the guests on the table and waiting for the guests to bring food. 5.3.5 Health requirements for employees
5.3.5.1 The staff should hold a health certificate. 5.3.5.2 The staff in the takeout and other positions should wear the most qualified protective clothing. 5.3.6 Transmission and signs
5.3.6, 1 According to the provisions of Article 30 of the Law of the People's Republic of China on the Prevention and Control of Infectious Diseases, during the epidemic of infectious diseases, the store should be equipped with signs of "No infectious diseases allowed" 5.3.6.2 The store should also take measures to prevent the spread of infectious diseases. 5.3.6.3 The utensils and equipment should be clearly marked and labeled. 5.4 Business premises of hairdressing and beauty industry
5.4.1 General environment and facilities requirements
5.4.1.1 The environment should comply with the provisions of 3.2 of GB9660-1996, and maintain good ventilation and air conditioning. 5.4.1.2 Business facilities should comply with the provisions of 3.2 of GB9S531996, and ensure indoor disinfection. The hairdressing and beauty industry should clean the floor in time, and the supplies should be neatly laid out. 5.4.2 Disinfection requirements
5.4.2.1 Use chemical or physical methods to disinfect the air. 5.4.2.2 Hairdressing and beauty industry supplies should be replaced and disinfected for each customer. Shaving razors should be disposable supplies. 5.4.2.3 For the price of blood, increase the price of blood. The counter, doors and windows, door handles and other items that come into contact with the products are all disinfected. 2%~5%, 5% paraacetic acid solution or 10mg1.~29)mg/I. Effective allergen spray, wash. 5.4.2.4 Disposable cups should be used as soon as possible, other cups should be boiled and disinfected, and (.5% peroxyacetic acid solution with a concentration of 25mg/T~EGGmRE. Effective chlorine preparations can also be used. 5.4.3 Health requirements for staff
5.4.3.1 Staff should hold a chain certificate, 5.4.3 .2 Protect personal hygiene, wash hair, shave and change clothes: shave before changing clothes, use running water, and do "one customer one muffler". 5.4.3.3 Work clothes should be cleaned during operation, face cleaning, skin care and relevant groups must be cleaned frequently: 5.4.4, write and show
5.4.4.1 According to Article 27 of the Law of the People's Republic of China on the Prevention and Control of Infectious Diseases, during the epidemic period, some "patients with infectious diseases" signs should be set up in obvious places in the hall. GB 190552503
5.4.4.2 Various tools such as posters and other tools should be used to educate consumers on the prevention of infectious diseases, and relevant situations should be reported in time.
3 After the completion of various muffler operations, employees should hold licenses at their posts for public display. 5. 4. 4.32.4 Health requirements for staff
5.2.4 Workers should hold a health certificate. 5.2.4.2 Staff members in posts such as inspection and supervision, etc. shall wear special qualified "1-piece" and "2-piece" uniforms. 5.2.5 Sound communication and business signs
5.2.5.1 According to the provisions of Article 25 of the Law of the People's Republic of China on the Treatment of Infectious Diseases during the epidemic period of sexually transmitted diseases, sound signs with the words "No one is infected with sexually transmitted diseases" shall be set up in the store's entrance areas. 5.2.5.2 Various communication tools such as radio, closed-circuit television, and in-store communication products shall be used to carry out communication education on infectious diseases and report relevant situations in a timely manner.
5.2.5.3 The guest rooms and halls shall be fully disinfected every day, and "disinfected" signs shall be placed in the locations. 5.3 Warning service outlets
5.3.1 Requirements for environment and facilities
5.3.1.1 The environment and facilities shall comply with the provisions of 3.1 of GB1515-1S56. When using air conditioners, the filters of air conditioners should be cleaned and disinfected. 5.3.1.2 The air in the hall and the studio should be kept fresh. Ventilation should be opened to avoid dust flying. Non-operating areas should be cleaned frequently and kept clean. GI19085—2003 5.3.1.3 The washing room, cold room and main conditioning room should be kept clean and hygienic. The air should be ventilated. The tools and utensils in the studio should be cleaned and disinfected in time, and raw and cooked food should be strictly separated. 5.3.1.4 Illegal garbage should be disposed of in time. The garbage that is transported should be converted into garbage. 5.3.2 The hygienic quality of food According to the assumptions of the National Emergency Plan for Allergic Disasters and Diseases 3, catering enterprises should not use raw materials of unknown origin, do not use food of unknown origin, do not sell non-packaged cooked food in motor vehicle stalls, and try to keep it in bulk. 5.3.3 Disinfection requirements
5.3.3.11. Before the staff go to work, they must conduct comprehensive disinfection. 5.3.3.2. Ensure that the dining tables, dining tables, floors and disinfection facilities in the store are clean every day. 5.3.3.3. Disinfect the door handles, handrails, counters, flushing buckets, toilets, and tables three times a day with disinfectant spray and alcohol. 5.3.3.4. Disinfect the cold rooms and stoves every time. 5.3.3.5. Washing pools must be equipped with washing or hand disinfectant. 5.3.3.6. The garbage storage area must be cleaned twice a day. 5.3.4.1. Provide disposable disinfectant towels for dining customers. 5.3.4.? The waiter should take the initiative to serve the guests. The restaurant implements the policy of placing the guests on the table and waiting for the guests to bring food. 5.3.5 Health requirements for employees
5.3.5.1 The staff should hold a health certificate. 5.3.5.2 The staff in the takeout and other positions should wear the most qualified protective clothing. 5.3.6 Transmission and signs
5.3.6, 1 According to the provisions of Article 30 of the Law of the People's Republic of China on the Prevention and Control of Infectious Diseases, during the epidemic of infectious diseases, the store should be equipped with signs of "No infectious diseases allowed" 5.3.6.2 The store should also take measures to prevent the spread of infectious diseases. 5.3.6.3 The utensils and equipment should be clearly marked and labeled. 5.4 Business premises of hairdressing and beauty industry
5.4.1 General environment and facilities requirements
5.4.1.1 The environment should comply with the provisions of 3.2 of GB9660-1996, and maintain good ventilation and air conditioning. 5.4.1.2 Business facilities should comply with the provisions of 3.2 of GB9S531996, and ensure indoor disinfection. The hairdressing and beauty industry should clean the floor in time, and the supplies should be neatly laid out. 5.4.2 Disinfection requirements
5.4.2.1 Use chemical or physical methods to disinfect the air. 5.4.2.2 Hairdressing and beauty industry supplies should be replaced and disinfected for each customer. Shaving razors should be disposable supplies. 5.4.2.3 For the price of blood, increase the price of blood. The counter, doors and windows, door handles and other items that come into contact with the products are all disinfected. 2%~5%, 5% paraacetic acid solution or 10mg1.~29)mg/I. Effective allergen spray, wash. 5.4.2.4 Disposable cups should be used as soon as possible, other cups should be boiled and disinfected, and (.5% peroxyacetic acid solution with a concentration of 25mg/T~EGGmRE. Effective chlorine preparations can also be used. 5.4.3 Health requirements for staff
5.4.3.1 Staff should hold a chain certificate, 5.4.3 .2 Protect personal hygiene, wash hair, shave and change clothes: shave before changing clothes, use running water, and do "one customer one muffler". 5.4.3.3 Work clothes should be cleaned during operation, face cleaning, skin care and relevant groups must be cleaned frequently: 5.4.4, write and show
5.4.4.1 According to Article 27 of the Law of the People's Republic of China on the Prevention and Control of Infectious Diseases, during the epidemic period, some "patients with infectious diseases" signs should be set up in obvious places in the hall. GB 190552503
5.4.4.2 Various tools such as posters and other tools should be used to educate consumers on the prevention of infectious diseases, and relevant situations should be reported in time.
3 After the completion of various muffler operations, employees should hold licenses at their posts for public display. 5. 4. 4.32 Business facilities should comply with the provisions of 3.2 of GB9S531996. Indoor disinfection should be ensured. The floor should be cleaned in time. Supplies should be uncovered and neatly placed. 5.4.2 Disinfection requirements
5.4.2.1 Air disinfection should be carried out by chemical or physical methods. 5.4.2.2 Hairdressing and beauty supplies should be replaced and disinfected for each customer. Shaving razors should be disposable supplies. 5.4.2.3 For the price of blood, increase the price of blood. Counters, doors and windows, door handles and other places that come into contact with products (. 2%~5%, 5% paraacetic acid solution or 10mg1.~29)mg/I. Effective allergen spray, wash. 5.4.2.4 Disposable cups should be used as soon as possible, other cups should be boiled and disinfected, and (.5% peroxyacetic acid solution with a concentration of 25mg/T~EGGmRE. Effective chlorine preparations can also be used. 5.4.3 Health requirements for staff
5.4.3.1 Staff should hold a chain certificate, 5.4.3 .2 Protect personal hygiene, wash hair, shave and change clothes: shave before changing clothes, use running water, and do "one customer one muffler". 5.4.3.3 Work clothes should be cleaned during operation, face cleaning, skin care and relevant groups must be cleaned frequently: 5.4.4, write and show
5.4.4.1 According to Article 27 of the Law of the People's Republic of China on the Prevention and Control of Infectious Diseases, during the epidemic period, some "patients with infectious diseases" signs should be set up in obvious places in the hall. GB 190552503
5.4.4.2 Various tools such as posters and other tools should be used to educate consumers on the prevention of infectious diseases, and relevant situations should be reported in time.
3 After the completion of various muffler operations, employees should hold licenses at their posts for public display. 5. 4. 4.32 Business facilities should comply with the provisions of 3.2 of GB9S531996. Indoor disinfection should be ensured. The floor should be cleaned in time. Supplies should be uncovered and neatly placed. 5.4.2 Disinfection requirements
5.4.2.1 Air disinfection should be carried out by chemical or physical methods. 5.4.2.2 Hairdressing and beauty supplies should be replaced and disinfected for each customer. Shaving razors should be disposable supplies. 5.4.2.3 For the price of blood, increase the price of blood. Counters, doors and windows, door handles and other places that come into contact with products (. 2%~5%, 5% paraacetic acid solution or 10mg1.~29)mg/I. Effective allergen spray, wash. 5.4.2.4 Disposable cups should be used as soon as possible, other cups should be boiled and disinfected, and (.5% peroxyacetic acid solution with a concentration of 25mg/T~EGGmRE. Effective chlorine preparations can also be used. 5.4.3 Health requirements for staff
5.4.3.1 Staff should hold a chain certificate, 5.4.3 .2 Protect personal hygiene, wash hair, shave and change clothes: shave before changing clothes, use running water, and do "one customer one muffler". 5.4.3.3 Work clothes should be cleaned during operation, face cleaning, skin care and relevant groups must be cleaned frequently: 5.4.4, write and show
5.4.4.1 According to Article 27 of the Law of the People's Republic of China on the Prevention and Control of Infectious Diseases, during the epidemic period, some "patients with infectious diseases" signs should be set up in obvious places in the hall. GB 190552503
5.4.4.2 Various tools such as posters and other tools should be used to educate consumers on the prevention of infectious diseases, and relevant situations should be reported in time.
3 After the completion of various muffler operations, employees should hold licenses at their posts for public display. 5. 4. 4.3
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