Technical Guidelines for Prevention and Control

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English中文(简体)

Source:http://www.gov.cn/xinwen/2020-04/09/content_5500689.htm

Contents

 


Technical Guidelines for Prevention and Control

Part 1: Venues

I. Homes

1. Households should keep a stock of epidemic prevention supplies such as thermometers, masks, and disinfectants.

2. Actively monitor the health of household members. It is recommended to take temperatures in the morning and evening.

3. Open windows for ventilation 2-3 times a day for 20-30 minutes each to increase air circulation inside.

4. The home environment should mainly be cleaned with preventative disinfection as a supplement.

5. Family members should not share towels. Air out clothing and bedding frequently under the sun. Pay attention to personal hygiene. Do not spit on the ground. Cover mouth and nose with tissue or elbow when sneezing.

6. Increase nutrition, rationally eating and drinking, taking appropriate exercise, and ensuring sleep, to elevate physical immunity.

7. Using liquid hand soap (or bar soap) and running water to wash hands upon returning home, after covering a cough with hands, before meals, and after using the toilet. Alternatively, rub hands with fast-drying hand sanitizers.

8. Do not have touch, purchase, or consume wildlife, and fully cook meats and eggs before eating.

9. Don't go visiting, congregate, have group meals, or take each other out for meals.

10, When sick, stay indoors as much as possible, do not go to densely crowded places, and wear a mask when going outdoors.

11. Wear masks when going to crowded public areas, taking public transit or having close contact with others.

12. Reduce unnecessary trips outside in medium to high-risk regions. If you live with someone in self-isolation, enact good cleaning and disinfection, strengthen personal protection, and wear masks.

II. Public Venues

1. Stock up on epidemic prevention materials such as masks, hand sanitizers, and disinfectants. Formulate emergency work plans. Set up emergency response areas. Implement institutional responsibility. Strengthen personnel training.

2. Establish an employee health monitoring system. Record employees' health status daily. Employees should seek medical attention promptly if feeling unwell.

3. Install body temperature monitoring equipment to check the body temperature of people entering office buildings. Only those with normal body temperature may enter.

4. Increase ventilation. If a centralized air conditioner is used, ensure the normal operation of the air conditioner. Increase the amount of fresh air, and turn off the return air of the centralized AC.

5. Clean and disinfect the surfaces of communal equipment and facilities, such as elevators, public toilets, and frequently touched surfaces such as door handles.

6. Keep the public area and office area clean and tidy. Clean up the garbage frequently.

7. Practise good hand sanitation. Pay attention to personal hygiene habits. Cover sneezes with tissue or elbows.

8. Staff should have masks with them and wear them when near others.

9. Post health tips in prominent locations. Use various displays to promote knowledge of prevention and control of COVID-19 and other infectious diseases.

10. Reduce the frequency of meetings and shorten their duration. Open windows or doors during the meeting if the temperature allows. Virtual meetings are recommended.

11. When new cases of COVID-19 appear, terminal disinfection should be conducted under the guidance of the local disease prevention and control center. The air conditioning and ventilation system should be cleaned and disinfected at the same time. The facility can be re-opened after passing hygiene evaluations.

12. In medium and high-risk regions, strictly control the number of people entering the office. Arrange for the staff to sit separately. Adopt home office, network office, decentralized office and other methods if conditions allow. Staff should wear masks.

III. Hotels

1. Before opening, stock up on epidemic prevention materials such as masks and disinfectants. Formulate emergency work plans. Set up emergency response areas. Implement institutional responsibilities, and strengthen personnel training.

2. Establish an employee health monitoring system. Record employees' health status daily. Employees should seek medical attention promptly if feeling unwell.

3. Install body temperature monitoring equipment in the lobby. Only those with normal body temperature may enter.

4. Increase ventilation. If a centralized air conditioner is used, ensure the normal operation of the air conditioner. Increase the amount of fresh air, and turn off the return air of the centralized AC.

5. Clean and disinfect the surfaces of communal equipment and facilities, such as elevators, public toilets, and frequently touched surfaces such as door handles. Guest room supplies need to be disinfected after each guest. Strengthen the cleaning and disinfection of tableware and drinkware.

6. Keep the environment, including the lobby, elevator entrance, reception, and guest corridors, clean and tidy. Clean up the garbage frequently.

7. Public washrooms should have sufficient liquid hand soap (or bar soap). Ensure the normal operation of water supply such as faucets.

8. "One-metre lines" should be drawn at reception to remind the guests to maintain a safe distance.

9. The staff should strengthen personal protection, wear masks, and practice good hand sanitation. If conditions permit, quick-drying hand sanitizers or touchless hand sanitization equipment can be installed in the lobby, elevator entrance, reception, and so on. When sneezing, cover the nose and mouth with tissue paper or elbow.

10. Customers should wear masks.

11. Reduce gathering activities such as dinners, training, meetings, and recreational activities.

12. Strengthen the promotion of health knowledge through posters, electronic screens and bulletin boards.

13. When new cases of COVID-19 appear, terminal disinfection should be conducted under the guidance of the local disease prevention and control center. The air conditioning and ventilation system should be cleaned and disinfected at the same time. The facility can be re-opened after passing hygiene evaluations.

IV. Markets

1. Before opening, stock up on epidemic prevention materials such as masks and disinfectants. Formulate emergency work plans. Set up emergency response areas. Implement institutional responsibilities, and strengthen personnel training.

2. Establish an employee health monitoring system. Record employees' health status daily. Employees should seek medical attention promptly if feeling unwell.

3. Install body temperature monitoring equipment at the entrances of the markets. Only those with normal body temperature may enter.

4. Increase ventilation. If a centralized air conditioner is used, ensure the normal operation of the air conditioner. Increase the amount of fresh air, and turn off the return air of the centralized AC.

5. Clean and disinfect frequently-touched communal supplies and facilities (such as storage cabinets, elevator buttons, escalator handrails, bathroom door handles, public garbage bins, and etc).

6. Keep the elevator, information desk and sales area clean and tidy. Clean up the garbage frequently.

7. Public washrooms should have sufficient liquid hand soap (or bar soap). Ensure the normal operation of water supply such as faucets.

8. "One-metre lines" should be drawn to remind the guests to maintain a safe distance when lining up for checkout.

9. Reduce the number of customers in the mall through control and rerouting.

10. Recommend that customers use a self-service checkout or non-contact payment to reduce the queue time.

11. The staff should practice good personal protection, wear masks and practice good hand sanitation. When sneezing, cover the mouth and nose with tissue paper or the elbow.

12. Customers should wear masks. Maintain distance while riding the elevator.

13. Strengthen the promotion of health knowledge through posters, electronic screens and bulletin boards.

14. When new cases of COVID-19 appear, terminal disinfection should be conducted under the guidance of the local disease prevention and control center. The air conditioning and ventilation system should be cleaned and disinfected at the same time. The facility can be re-opened after passing hygiene evaluations.

15. In medium to high-risk regions, malls are recommended to reduce business hours and control the number of customers.

V. Banks

1. Before opening, stock up on epidemic prevention materials such as masks and disinfectants. Formulate emergency work plans. Set up emergency response areas. Implement institutional responsibilities, and strengthen personnel training.

2. Establish an employee health monitoring system. Record employees' health status daily. Employees should seek medical attention promptly if feeling unwell.

3. Install body temperature monitoring equipment at the entrances of the banks. Only those with normal body temperature may enter.

4. Increase ventilation. If a centralized air conditioner is used, ensure the normal operation of the air conditioner. Increase the amount of fresh air, and turn off the return air of the centralized AC.

5. Clean and disinfect communal equipment and facilities such as queue ticket dispensers, counters, keypads, signature pens, cash counters, ATMs, public seat and so on.

6. Keep the environment of the bank lobby, elevator entrance and information desk clean. Clean up the garbage frequently.

7."One-metre lines" should be drawn in the lobby, such that a safe distance can be maintained while queuing for tickets or ATMs.

8. Control the number of customers conducting transactions in the lobby. Recommend that customers prioritize internet banking or use ATMs for routine transactions. Provide hand sanitizers at the service desk or counter to remind customers to increase hand sanitation.

9. The staff should increase personal protections and wear masks at work. When sneezing, cover the mouth and the nose with tissue paper or the elbow.

10. Customers should wear masks.

11. Strengthen the promotion of health knowledge through posters, electronic screens and bulletin boards.

12. When new cases of COVID-19 appear, terminal disinfection should be conducted under the guidance of the local disease prevention and control center. The air conditioning and ventilation system should be cleaned and disinfected at the same time. The facility can be re-opened after passing hygiene evaluations.

13. In medium to high-risk regions, banks are recommended to reduce business hours and control the number of customers that enter the lobby.

VI. Restaurants

1. Before opening, stock up on epidemic prevention materials such as masks and disinfectants. Formulate emergency work plans. Set up emergency response areas. Implement institutional responsibilities, and strengthen personnel training.

2. Establish an employee health monitoring system. Record employees' health status daily. Employees should seek medical attention promptly if feeling unwell.

3. Install body temperature monitoring equipment at the entrances of the restaurants. Only those with normal body temperature may enter.

4. Increase ventilation. If a centralized air conditioner is used, ensure the normal operation of the air conditioner. Increase the amount of fresh air, and turn off the return air of the centralized AC.

5. Clean and disinfect the surfaces of communal equipments and facilities such as cash registers, elevators, and public toilets, and frequently-touched objects such as door handles.

6. Keep the environment of the lobby, elevator entrance and cash register clean. Clean up the garbage frequently.

7. Washrooms should be well-ventilated. Hand-washing equipment should operate normally, and equipped with liquid hand soap (or bar soap). When conditions permit, it is recommended to install hand sanitizers or touchless hand sanitization equipment at cash registers.

8. Large-scale dinner gatherings are prohibited. Diners are required to make reservations in advance in order to control the number of diners. Reduce the number of tables and chairs, or seat diners at alternating tables or seats. Actively promote individual servings and provide serving chopsticks and serving spoons.

9. Strengthen the cleaning and disinfection of tableware and drinkware. Reusable tableware and drinkware should be disinfected after each guest.

10. The staff should practice good personal protection, maintain the cleanliness of their uniforms, and practice good hand sanitation. When sneezing, cover the mouth and the nose with tissue paper or the elbow.

11. Reduce congregating at work, and avoid participating in public gatherings after work.

12. 12. The staff should wear masks at work. Diners should wear masks when ordering and shorten dining time.

13. Post bulletins and posters on epidemic prevention and control knowledge at dining venues to strengthen the promotion of health knowledge.

14. When new cases of COVID-19 appear, terminal disinfection should be conducted under the guidance of the local disease prevention and control center. The air conditioning and ventilation system should be cleaned and disinfected at the same time. The facility can be re-opened after passing hygiene evaluations.

15. In medium to high-risk areas, restaurants are recommended to reduce their business hours, provide takeout or delivery options, and do not provide dine-in services.

VII. Hairdressers

1. Before opening, stock up on epidemic prevention materials such as masks and disinfectants. Formulate emergency work plans. Set up emergency response areas. Implement institutional responsibilities, and strengthen personnel training.

2. Establish an employee health monitoring system. Record employees' health status daily. Employees should seek medical attention promptly if feeling unwell.

3. Install body temperature monitoring equipment at the entrances of the salon. Only those with normal body temperature may enter.

4. Increase ventilation. The exhaust fan used for perming and dyeing services in the barbershop is recommended to be left on throughout the business hours.

5. Clean and disinfect the surfaces of communal equipment and facilities, such as cash registers, chairs, storage cabinets and work tables, and other frequently-touched objects including door handles.

6. Keep the hall, cash register and customer waiting area clean and tidy. Clean up the garbage frequently.

7. Washrooms should have sufficient hand soap. Ensure the water supply such as faucets are operational.

8. Barber tools should be disinfected after each guest. Shared supplies (towels, capes, etc.) should be disinfected after each guest.

9. Reduce the density of people in the barbershop and promote reservation services. Spacing between seats should be not less than 1.5 meters. Remind customers to keep a safe distance and use contactless payment methods.

10. Staff should keep their uniform tidy and clean, practise personal protection and wear masks when working. The staff should practice good hand sanitation, keep their hands clean or wear gloves, and replace gloves after each guest. When sneezing, cover the mouth and nose with tissue paper or the elbow.

11. Customers should wear masks.

12. Strengthen the promotion of health knowledge through posters, electronic screens and broadcasting.

13. When new cases of COVID-19 appear, terminal disinfection should be conducted under the guidance of the local disease prevention and control center. The air conditioning and ventilation system should be cleaned and disinfected at the same time. The facility can be re-opened after passing hygiene evaluations.

14. In medium to high-risk regions, it's recommended to reduce business hours and promote no-wash, quick haircut services.

VIII. Farmers Markets

1. Stock up on epidemic prevention materials such as masks and disinfectants. Formulate emergency work plans. Set up emergency response areas. Implement institutional responsibilities, and strengthen personnel training.

2. Establish an employee health monitoring system. Record employees' health status daily. Employees should seek medical attention promptly if feeling unwell.

3. Install body temperature monitoring equipment at the entrance of the markets. Only those with normal body temperature may enter.

4. Increase ventilation. The trading areas of open-air markets should be well ventilated. Indoor markets should keep windows open to promote air circulation, or use exhaust fans to assist air circulation. If a centralized air conditioner is used, ensure the normal operation of the air conditioner. Increase the amount of fresh air, and turn off the return air of the centralized AC.

5. The market should be divided into zones. Ensure the isolation protection of key operating areas (such as slaughter and processing areas). The sale of wild animals is prohibited.

6. Maintain cleanliness and hygiene in the market. The garbage generated in the market should be cleared on the same day. Transportation of garbage should adopt a sealed transportation method.

7. Public washrooms should be cleaned and disinfected, and supplied with handwashing facilities and liquid hand soap (or bar soap).

8. After the close of business each day, clean and disinfect public facilities such as floors, tables, counters (stalls), shelves, and trash bins.

9. It is recommended that no-contact scanning methods be used for payments, and that a one meter distance is maintained between people during purchases.

10. Staff should wear masks and increase hand sanitation, washing hands according to the '6 step method' where there is running water available.

11. Customers should wear masks.

12. When new cases of COVID-19 appear, terminal disinfection should be conducted under the guidance of the local disease prevention and control center. The air conditioning and ventilation system should be cleaned and disinfected at the same time. The facility can be re-opened after passing hygiene evaluations.

13. In medium to high-risk areas, it is recommended that farmers markets reduce their hours of operation, and impose limits on the number of customers.

IX. Parks

1. Stock up on epidemic prevention materials such as masks and disinfectants. Formulate emergency work plans. Set up emergency response areas. Implement institutional responsibilities, and strengthen personnel training.

2. Establish an employee health monitoring system. Record employees' health status daily. Employees should seek medical attention promptly if feeling unwell.

3. Add equipment for taking body temperatures at the entrances to parks, with nobody allowed to enter until they show a normal temperature.

4. Strengthen the ventilation and circulation in office areas. If a centralized air conditioner is used, ensure the normal operation of the air conditioner. Increase the amount of fresh air, and turn off the return air of the centralized AC.

5. Do a good job of cleaning and disinfecting the surfaces of frequently touched items in the park, such as public facilities, seats and stools, exercise equipment, waste bins, trash cans and so forth.

6. Keep the parks clean and sanitary with the garbage generated in the park should be cleaned out the same day, and sealed transport used for removal.

7. Public washrooms should be cleaned and disinfected, and supplied with handwashing facilities and liquid hand soap (or bar soap).

8. Rationally set park hours and control the number of guests entering the park.

9. Reduce the use of cash for ticket purchases and implement online ticketing and use of scanning payments and other no-contact methods for purchasing tickets and making payments.

10. Suspend activities and programs that easily lead people to congregate.

11. As needed for guest reception and work, make reasonable arrangements for the shifts and staffing of front-line positions.

12. Staff are to do a good job of hand sanitation, wear masks, and use tissue paper or an elbow to cover sneezes.

13. Visitors should have masks with them and wear them when nearing others or making purchases.

14. Set up notice boards or large screens in prominent locations at the entrance to remind visitors and staff to comply with the relevant prevention and control requirements. Publicize epidemic prevention and control measures. Broadcast epidemic prevention and control precautions on the park radio.

15. When new cases of COVID-19 appear, terminal disinfection should be conducted under the guidance of the local disease prevention and control center. The air conditioning and ventilation system should be cleaned and disinfected at the same time. The facility can be re-opened after passing hygiene evaluations.

16. In medium and high-risk areas, it is recommended that parks reduce their hours of operation.

X. Medical Establishments

1. Formulate the overall work plan and emergency plan. Clarify institutional responsibility. Set up work organizations. Improve the work process. Carry out emergency training and drills.

2. Stock up on protective supplies and disinfection materials. Standardize disinfection, isolation and protection work. All departments should work closely to ensure that disinfection, isolation and protection measures are in place.

3. Improve online registration and appointment setting and actively promote it.

4. Install body temperature checkpoints and monitor the body temperature of all persons entering the medical establishment. Only those with normal body temperature may enter.

5. Those entering medical establishments to seek care should wear masks.

6. There should be good ventilation in treatment areas.

7. Keep all areas of the medical institution clean and tidy. Strengthen the management of medical wastes. Clean up and dispose of garbage frequently. Clean and disinfect surfaces and floors as usual.

8. Strengthen the cleaning and disinfection of key departments (fever clinics, emergency departments, isolation wards, etc.).

9. Set up triage points, which are equipped with disinfection and isolation conditions and equipped with necessary protective equipment. Perform pre-examination triage.

10. The ward should be well-ventilated. Air should flow from clean areas to the contaminated areas. Medical institutions should establish negative pressure wards or use circulating air disinfection machines for air disinfection if conditions allow.

11. Manage patients well. Minimize crowding and gathering. Keep patients 1 meter apart when queuing to reduce the risk of nosocomial infection.

12. Routine and terminal disinfection of medical institutions should be conducted by specific personnel designated by medical establishments. Choose legitimate and effective disinfection products to use with correct disinfection methods. Practise good personal protection. Disease control and prevention agencies should provide technical guidance.

XI. Isolation and Medical Observation Points

1. Establish emergency plans. Standardize the protection and disinfection process. Train the staff on the knowledge of COVID-19 prevention and control. Ensure good personal protection and adequate supplies of disinfectants.

2. Ensure the cleaning and preventive disinfection of the establishment. Keep the environment tidy and clean. Disinfect regularly every day. Strengthen the cleaning and disinfection of frequently touched surfaces (such as elevator buttons, handrails, door handles, etc.) in public areas.

3. Strengthen ventilation and maintain indoor air circulation. Natural ventilation is preferred, and mechanical exhaust can also be used. If a centralized air conditioner is used, ensure the normal operation of the air conditioner. Increase the amount of fresh air, and turn off the return air of the centralized AC.

4. Clothes, bedding, seat covers, and other textiles should be washed and disinfected regularly.

5. A meal delivery system is recommended. Use disposable tableware (drinkware) as much as possible. Reusable utensils should be disinfected after each use.

6. Strengthen garbage sorting, prompt collection, and removal. Increase the cleaning of garbage cans and other garbage containers, and they may be disinfected regularly.

7. Staff should practice good personal protection. Wear medical surgical masks, disposable working caps, and disposable gloves. Wear respirators that are KN95 / N95 certified when coming into close contact with isolated persons.

8. Staff should strengthen hand sanitation measures and do a good job of health monitoring.

9. When the isolated person is diagnosed as a suspected or confirmed case and transferred to a designated medical institution, terminal disinfection must be carried out. Air conditioning and ventilation system should be disinfected and cleaned, and can be reactivated after passing the hygienic evaluation.

XII. Rail Transport

1. Railway stations should do a good job stocking up supplies such as personal protective equipment and disinfection supplies, formulate emergency plans, set up emergency response areas, implement institutional responsibilities, and strengthen personnel training.

2. Establish an employee health monitoring system. Record employees' health status daily. Employees should seek medical attention promptly if feeling unwell.

3. Install temperature measurement equipment at the entrance of the railway station to carry out temperature detection for passengers entering and leaving the station. Passengers above 37.3 ℃ should be temporarily quarantined in the emergency response area, and then managed according to other relevant guidelines.

4. Increase ventilation. If a centralized air conditioner is used, ensure the normal operation of the air conditioner. Increase the amount of fresh air, and turn off the return air of the centralized AC.

5. Strengthen the cleaning and disinfection of public facilities and frequently-touched surfaces, such as toilets, door handles, and elevator buttons. When possible, provide quick-drying hand sanitizer, and install touchless hand sanitization stations.

6. Keep the waiting room, train compartment and other areas clean and tidy. Clean up the garbage frequently.

7. Clean and disinfect the trains. Fabrics such as seat covers should be kept clean, and washed and disinfected regularly.

8. Trains should be equipped with hand-held thermometers and set up emergency areas at appropriate locations to temporarily isolate passengers who have suspicious symptoms such as fever and cough.

9. Encourage customers to purchase tickets online. Keep a distance of more than 1 meter when queuing for ticket purchase. Avoid crowds.

10. Staff and passengers should strengthen personal protection, wear masks, and practise good hand hygiene.

11. Cover the nose and mouth with tissue paper or an elbow when sneezing.

12. Advertise health protection knowledge on the station's electronic screens, train car electronic display screens and broadcasts.

13. Trains originating from, arriving at, or passing by medium to high-risk regions should limit the number of passengers on board through controlling ticket sales. Arrange for passengers to be seated as far from each other as possible.

14. When COVID-19 cases are discovered, terminal disinfection should be carried out by the railway centers for disease prevention and control.

XIII. Road Transport

1. Terminals and etc should formulate emergency plans, standardize protection and disinfection processes, train staff on COVID-19 prevention and control knowledge, and stock up on personal protective equipment and disinfection supplies.

2. Establish an employee health monitoring system. Record employees' health status daily. Employees should seek medical attention promptly if feeling unwell.

3. Install body temperature monitoring equipment at bus terminals to monitor body temperature for passengers entering and leaving the station. Emergency response areas should be set up in bus terminals if conditions allow. Passengers with a body temperature above 37.3 ℃ should be temporarily isolated in the emergency area, and then managed according to relevant guidelines.

4. Bus terminals and passenger vehicles should strengthen ventilation. 在自然气温、行驶速度等条件允许的情况下,开窗通风。 适当提高进入服务区停车休息的频次,对客车进行通风换气。 If a centralized air conditioner is used, ensure the normal operation of the air conditioner. Increase the amount of fresh air, and turn off the return air of the centralized AC.

5.增加车站公用设施和公共区域的清洁消毒频次,卫生间配备洗手液(或肥皂),有条件时配备速干手消毒剂,安装感应式手消毒设施。

6.客运站和客运车辆保持环境卫生整洁,及时清运垃圾,对车站公用设施和公共区域做好清洁,定期消毒。

7.每次运营前对车厢进行清洁消毒,座椅套等纺织物应保持清洁,定期洗涤和消毒处理。

8.客运站、三类以上客运班线客车、客运包车宜配备口罩、手套和消毒剂等防疫物资。

9.三类以上客运班线客车和客运包车宜配备手持体温检测仪,将车厢后两排设置为应急区域,使用简易窗帘(盖布)遮挡,临时隔离出现发热、咳嗽等症状乘客。

10.工作人员和乘客均应加强个人防护,佩戴口罩,并做好手卫生。

11.乘客优先采用网上购票,现场购票排队或乘车时与其他人保持1米以上安全距离,避免人群聚集。

12.在客运站和客运车辆上通过广播、视频、海报等开展卫生防护知识宣传。

13.合理组织运力,通过售票、包车团组人数限制,控制乘客数量。 始发或终点或者途经中、高风险地区的车次尽可能安排乘客隔位、分散就坐。

14.当出现新冠肺炎病例时,应在当地疾病预防控制中心的指导下进行终末消毒。

XIV. Water Transport

1.水路客运站等要制定应急预案,规范防护与消毒流程,对工作人员进行新冠肺炎防控知识培训,做好口罩、手套和消毒用品等物资储备。

2. Establish an employee health monitoring system. Record employees' health status daily. Employees should seek medical attention promptly if feeling unwell.

3.在客运码头增加体温测量设备,对进出站乘客进行体温检测,具备条件的客运码头设置应急区域,高于37.3℃的乘客应在应急区域进行暂时隔离,再按照其他相关规范要求进行处理。

4.保持排风系统正常运行,船舶行驶过程中,应使用最大通风量;气温适合的,建议船舱开窗通风,保持室内空气流通。

5.客运码头增加公用设施和公共区域的清洁消毒频次,卫生间配备洗手液(或肥皂),有条件时配备速干手消毒剂,安装感应式手消毒设施。

6.客运码头和船舶保持环境卫生整洁,及时清运垃圾,对公用设施和公共区域做好清洁,定期消毒。

7.船舶宜配备手持体温检测仪、在适当位置设立应急区域,临时隔离出现发热、咳嗽等可疑症状乘客。

8.有条件的船舶内部咨询台或服务台配备速干手消毒剂,优化服务流程,简化餐食供应。

9.船舶每次出行载客前应对船舱、驾驶台等物体表面进行清洁消毒;定期对座椅等公用设施清洁消毒,座椅套等纺织物应保持清洁,定期洗涤和消毒处理。

10.乘客和工作人员均应加强个人防护,佩戴口罩,并做好手卫生。

11.乘客优先采用网上购票,现场购票排队或登船时与其他人保持1米以上安全距离,避免人群聚集。

12.在客运码头和船舶上通过广播、视频、海报等开展卫生防护知识宣传。

13.合理组织运力,通过售票控制乘客数量。 始发或终点或者途经中、高风险地区的车次,尽可能安排乘客隔位、分散就坐。

14.当出现新冠肺炎病例时,应在当地疾病预防控制中心的指导下进行终末消毒。

XV. Civil Aviation

1.根据航班(含国际、国内)始发地疫情形势、航空器是否安装高效过滤装置及航班客座率、飞行时间和航班任务性质等指标综合判断,将运输航空航班防疫分为高风险、中风险和低风险三级;根据机场运行的航班情况,将机场疫情防控等级分为高风险和低风险。 依据不同风险分级实施差异化防控,并根据疫情发展动态实时调整风险分级。

2. Increase air circulation on aircraft. 航空器飞行过程中,在保障安全的前提下,使用最大通风量;地面运行期间,可不使用桥载系统,使用飞机辅助动力系统进行通风。

3. Enhance the cleaning and disinfection of aircraft. 选择适航的消毒产品,做好航空器清洁消毒。 日常清洁区域、预防性消毒频次等依据航班风险等级、航空器运行情况等确定。 当航空器搭载可疑旅客后,应做好随时消毒、终末消毒等。

4. Optimize on-plane services. 按照不同航班风险等级,根据疫情防控需要,开展机上体温检测,优化/简化机上服务,安排旅客正常/分散/隔座就座,设置机上隔离区,明确可疑旅客应急处置流程。

5. Increase ventilation in airports. 结合航站楼结构、布局和当地气候条件,采取切实可行的措施加强空气流通。 气温适合的,开门开窗;采用全空气空调系统的,视情全新风运行,保持空气清洁。

6.加强机场公共区域清洁消毒。 低风险机场根据需要进行清洁和预防性消毒;高风险机场每日进行清洁和预防性消毒,旅客聚集重点区域适当增加消毒频次。 机场如发现疑似病例、确诊病例或可疑旅客,需由专业人员进行终末消毒。 机场加强垃圾的分类管理和口罩使用后的回收工作,及时收集并清运。

7.做好候机旅客健康管理。 在候机楼配备经过校准的非接触式体温检测设备,为旅客提供必要的手部清洁消毒产品。 对所有进出港旅客进行体温检测。 设置候机楼隔离区,配合当地卫生部门做好发热旅客的交接工作。

8.机场为来自疫情严重国家/地区的航班设置专门停靠区域,尽可能远机位停靠。 对于来自疫情严重国家/地区的旅客,通过设置隔离候机区域、简化登机手续、采用无接触式乘机、设置专门通道、全程专人陪同等措施,严防机场内的交叉传染。

9.加强对民航一线从业人员的健康管理,每日开展体温检测,身体不适时及时就医。 指导机组人员、机场安检人员、机场医护人员、维修人员、清洁人员,根据航班和机场风险分级,采取不同的防护措施,加强个人防护。

10.民航重点场所、重点环节、重点人员具体防控措施,可按照最新版《运输航空公司、运输机场疫情防控技术指南》实施。

XVI. Municipal Public Buses

1.制定应急工作预案,落实单位主体责任,加强对工作人员进行新冠肺炎防控知识培训,为车辆配备口罩、手套和消毒剂等防护物资。

2. Establish an employee health monitoring system. Record employees' health status daily. Employees should seek medical attention promptly if feeling unwell.

3.在自然气温、行驶速度等条件允许的情况下,加强通风换气。 若使用空调系统,应注意定期清洗消毒。

4.车辆每次出行载客前应对车厢进行清洁消毒,座椅套等纺织物应保持清洁,定期洗涤和消毒处理。

5.车辆保持环境卫生整洁,及时清运垃圾,对座位、扶手等做好清洁,定期消毒。

6.乘客和工作人员均应加强个人防护,佩戴口罩,并做好手卫生。

7.乘客优先采用扫描购票或付费,登车时与其他人保持1米以上安全距离,避免人群聚集。

8.在车厢通过广播、视频、海报等开展卫生防护知识宣传。

9.根据客流情况,合理组织运力,降低车厢拥挤度。

10.当出现新冠肺炎病例时,在当地疾病预防控制中心的指导下,进行终末消毒。

XVII, Municipal Light Rail Transportation

1.制定应急工作预案,落实单位主体责任,加强对工作人员进行新冠肺炎防控知识培训,提前储备防护物资,做好城市轨道交通恢复营运前的准备。

2.城市轨道交通站宜配备口罩、手套和消毒剂等防疫物资。

3.建立员工健康监测制度,每日对员工健康状况进行登记,身体不适时应及时就医。

4.在城市轨道交通站增加体温测量设备,对进站乘客进行体温检测,高于37.3℃的乘客应在应急区域进行暂时隔离,并尽快就医做进一步排查。

5.增加城市轨道交通站公用设施和公共区域的消毒频次,卫生间和洗手池配备消毒液。 站厅卫生间等公用设施配备速干手消毒剂,有条件时可安装感应式手消毒设施。

6.加强设备巡检,保证站台和列车车厢通风系统正常运行。

7.车辆保持环境卫生整洁,及时清运垃圾,对座位、扶手等做好清洁,定期消毒。

8.乘客和工作人员均应加强个人防护,佩戴口罩,并做好手卫生。

9.乘客优先采用扫描购票或付费。

10.在城市轨道交通站厅和列车车厢通过广播、视频、海报等开展卫生防护知识宣传。

11.根据客流情况,合理组织运力,降低车厢拥挤度。

12.当出现新冠肺炎病例时,应在当地疾病预防控制中心的指导下进行终末消毒。

XVIII. Taxis

1.车辆运营前配备口罩、手套和消毒剂等防护物资。

2.每日运营前前对车辆内部进行清洁消毒。 运营过程中保持车辆卫生整洁,及时清理垃圾,

3.在自然气温、行驶速度等条件允许的情况下,勤开窗通风。

4. Passengers and drivers are to wear masks during the ride.

5.注意个人卫生习惯,及时进行手卫生,打喷嚏时用纸巾遮住口鼻或采用肘臂遮挡等。

6.增加方向盘、车门把手等部位的清洗消毒频次,座椅套等纺织物应保持清洁,定期洗涤和消毒处理。

7.司乘人员进入公共场所返回车辆后,及时用手消毒剂进行手消毒。

8.有发热、咳嗽等可疑症状者搭乘时,同车所有人员须佩戴口罩。 搭乘后,车辆开窗通风,并对可疑症状者接触过的物品表面(如:车门把手、方向盘和座椅等)进行彻底消毒。

9.有疑似病人搭乘时,同车所有人员佩戴口罩。 搭乘后,应及时做好私家车物体表面(座椅、方向盘,车窗、车把手等)和空调系统的消毒。

10.出现呕吐物时,立即用一次性吸水材料加足量消毒剂(如含氯消毒剂)或消毒干巾对呕吐物进行覆盖,清除呕吐物后,再对呕吐物污染过的地面、车壁等进行消毒处理。

11.通过车载广播、汽车座椅背面张贴宣传海报或提示性标语等方式开展卫生防护知识宣传。

IXX. Private Cars

1.车辆出行前宜配备口罩、手套和手消毒剂等防护物资。

2.车辆保持卫生整洁,运行期间做好通风换气。

3.加强个人防护,注意个人卫生习惯,打喷嚏时用纸巾遮住口鼻或采用肘臂遮挡等。

4.司乘人员进入公共场所返回车辆后,及时用手消毒剂进行手消毒。

5.有发热、咳嗽等可疑症状者搭乘时,同车所有人员须佩戴口罩。 搭乘后,车辆开窗通风,并对可疑症状者接触过的物品表面(如:车门把手、方向盘和座椅等)进行彻底消毒。

6.有疑似病人搭乘时,同车所有人员佩戴口罩。 搭乘后,应及时做好私家车物体表面(座椅、方向盘,车窗、车把手等)和空调系统的消毒。

7.出现呕吐物时,立即用一次性吸水材料加足量消毒剂(如含氯消毒剂)或消毒干巾对呕吐物进行覆盖,清除呕吐物后,再对呕吐物污染过的地面、车壁等进行消毒处理。

XX. Designated Cars for those Reentering the Country

1.转运工具应保持整洁卫生,对车辆内部物体表面(如车身内壁、司机方向盘、车内扶手、座椅等)应进行预防性消毒。

2.乘客佩戴口罩,排队时与其他人保持1米以上距离,尽量避免人群聚集。

3.转运过程中,若出现人员呕吐,立即用一次性吸水材料加足量消毒剂(如含氯消毒剂)或消毒干巾对呕吐物进行覆盖,清除呕吐物后,再对呕吐物污染过的地面、车壁等进行消毒处理。

4.转运工作服务人员需加强个人防护,转运过程中穿戴一次性工作帽、医用外科口罩或KN95/N95级别及以上的防护口罩、工作服、手套等。

5.若入境人员为确诊患者、疑似患者、发热留观人员、疑似及确诊患者的密切接触者等,工作人员应穿戴工作服、一次性工作帽、一次性手套、防护服、医用防护口罩或动力送风过滤式呼吸器、防护面屏或护目镜、工作鞋或胶靴、防水靴套等。

6.转运人员如果为确诊患者、疑似患者、发热留观人员、疑似及确诊患者的密切接触者等,在完成转运工作后,对转运车辆进行终末消毒。

7.在完成每次转运工作后,应对转运车辆实施消毒。

8.转运车辆结束运营后,应加强通风换气。

 

Part 2: Entities

XXI. Communities

1.制定社区疫情防控工作总体方案和突发疫情应对工作方案(明确责任主体、健全组织体系、细化防控措施)。 根据当地党委、政府统一部署、调配,储备防疫物资并组织应急演练。

2.落实属地、部门、单位、个人“四方责任”。 实施网格化管理,责任落实到人,指导做好辖区内人员摸排和健康监测工作,尽早发现可疑病例。

3.每日进行社区工作人员健康监测,出现发热、咳嗽、呼吸困难等可疑症状,不得上岗,及时就医排查,上岗前做好个人防护。

4.加强社区内办公区域、为民服务区域和室内公共活动区域通风换气。

5.保持社区环境清洁卫生,垃圾做到“日产日清”,垃圾点、公共厕所、电梯间等重点场所每日进行清洁后消毒。

6.减少社区居民聚集,避免举行聚集性活动。

7.强化联防联控机制,及时排查来自高风险地区人员,快速追踪密切接触者;做好健康宣教,提高社区居民防范意识。

8.提供居民健康指导,建立老人、儿童、慢性病患者等特殊人群联系机制,有条件的地方可协调医疗机构等资源为其提供24小时电话或者线上咨询服务;为行动不便者,提供必要的上门医疗服务。

9.当社区发现新冠肺炎病例时,在当地疾病预防控制中心的指导下,对场所进行终末消毒,同时对空调通风系统进行清洗和消毒处理,经卫生学评价合格后方可重新启用。

10.出现病例或暴发疫情的社区采取“内防扩散、外防输出”的策略,做好病例家庭、楼栋单元、单位办公室、会议室等疫点的消毒,以及公共场所清洁消毒。

11.出现疫情传播的社区采取“内防蔓延、外防输出”的策略,对划为疫区的社区,应采取封控措施,限制人员进出,限制人员聚集等。

XXII. Businesses [Enterprises]

(1) Low-risk areas.

1.复工前做好口罩、洗手液、消毒剂、非接触式温度计等防疫物资储备,制定应急工作预案,落实单位主体责任。

2.对工作人员每日上班前、下班后进行体温检测,出现发热、咳嗽、呼吸困难等症状的人员,须及时就医排查。

3.加强企业内办公区域、室内公共活动区域和员工生活区的通风换气。 If a centralized air conditioner is used, ensure the normal operation of the air conditioner. Increase the amount of fresh air, and turn off the return air of the centralized AC.

4.保持企业内环境清洁卫生,垃圾做到“日产日清”,清运过程中应采用密闭化运输。

5.公共卫生间应干净整洁,及时配备洗手设施和洗手液。

6.加强手卫生,有流水条件下按照“六步法”洗手,不具备流水洗手时,可在咨询处配备速干手消毒剂。

7.加强个人洗手等健康行为的宣教,打喷嚏和咳嗽时应用纸巾或肘臂遮蔽口鼻。

8.加强对办公区域、会议场所、生活设施及其他人员活动场所和相关物品的定时消毒,电梯按钮、门把手等频繁接触部位应当适当增加消毒次数。

9.做好炊具餐具消毒工作,不具备消毒条件的要使用一次性餐具,采取分餐、错峰用餐等。

10.鼓励采取“点对点”专车或包车等方式有序组织员工返岗,不需要对能够提供健康证明的员工进行隔离。

11.工作人员随身备用口罩,与其他人近距离接触时佩戴。

12.做好外来人员信息登记和体温测量等工作。

13.设置应急区域,当出现疑似症状人员时,及时到该区域进行暂时隔离,并安排就近就医。

14.企业一旦发现病例,要开展疫点消毒等工作,根据疫情严重程度,可以暂时关闭工作场所,采取居家办公方式。

15.鼓励采用无纸化办公,减少工作人员直接接触。

16.减少人员聚集性活动和集体性室内活动,如会议和培训等。

(2) Medium and high-risk areas.

In addition to the 16 measures above, the following measures should also be completed.

17. Businesses are to reduce the number of non-staff entering.

18.鼓励采取错时上下班或弹性工作制。

19. Staff are to wear masks.

XXIII. Construction Industry

(1) Low-risk areas.

1.复工前做好口罩、洗手液、消毒剂、非接触式温度计等防护物资储备,制定应急工作预案,落实单位主体责任。

2.对工作人员每日上班前、下班后进行体温检测,出现发热、咳嗽、呼吸困难等症状的人员,须及时就医排查。

3.加强办公区域、室内公共活动区域和员工生活区的通风换气。 If a centralized air conditioner is used, ensure the normal operation of the air conditioner. Increase the amount of fresh air, and turn off the return air of the centralized AC.

4.保持环境清洁卫生,垃圾做到“日产日清”,清运过程中应采用密闭化运输。

5.公共卫生间应干净整洁,及时配备洗手设施和洗手液。

6.保持良好卫生习惯。 加强手部卫生等健康行为宣传,打喷嚏时用纸巾遮住或肘臂遮挡口鼻。

7.加强宿舍、办公区域、建筑工地等环境整洁。

8.加强电梯按钮,门把手等频繁接触的部位清洁消毒。

9.鼓励采取“点对点”专车或包车等方式有序组织员工返岗。 要加强疫情严重地区及高风险地区返岗员工的跟踪管理,做好该员工的健康监测和服务。

10.优化工序衔接,控制施工现场不同作业队伍人员流动,减少人员聚集;优化施工工艺,做好清洁消毒。

11.加强个人防护,随身备用口罩,与其他人近距离接触时佩戴。

12.做好食堂炊具餐具消毒工作。 采取分餐、错峰用餐。

13.设置应急区域,出现疑似症状人员,及时到该区域进行暂时隔离,并安排就近就医。

14.发现病例,由专业机构进行终末消毒。

15.鼓励采用无纸化办公,减少工作人员直接接触。

16.减少人员聚集性活动和集体性室内活动,如会议和培训等。

(2) Medium and high-risk areas.

In addition to the 16 measures above, the following measures should also be completed.

17.实施封闭管理,控制内部人员外出和外来人员进入。

18. Increase shifts and employee rest time.

XXIV. Mail and Delivery Industry

(1) Low-risk areas.

1.复工前做好口罩、洗手液、消毒剂、非接触式温度计等防疫物资储备,制定应急工作预案,落实单位主体责任。

2.对邮递员、快递员、运输驾驶员和装卸工人等每日上班前、下班后进行体温监测,出现发热、咳嗽、呼吸困难等可疑症状的人员,须及时就医排查。

3.加强邮政快递企业内办公区域和室内公共活动区域通风换气。 If a centralized air conditioner is used, ensure the normal operation of the air conditioner. Increase the amount of fresh air, and turn off the return air of the centralized AC.

4.保持邮政快递企业内环境清洁卫生,垃圾做到日产日清,清运过程中应采用密闭化运输。

5.公共卫生间应干净整洁,及时配备洗手设施和洗手液。

6.保持良好卫生习惯。 加强手部卫生等健康行为宣传,打喷嚏时用纸巾遮住或肘臂遮挡口鼻。

7. Staff should wear masks.

8.加强办公区域公用物体/设施表面的清洁消毒。

9.加强对内勤人员和一线工作人员宣传教育。 收发快递时严禁脱摘手套和口罩;休息时避免人员聚集;吸烟时请勿交谈;尽量不要用手直接触摸门把手、电梯按键等公共物品和设施。

10.监督运输驾驶员和装卸工人车辆消毒信息,邮递员、快递员工作时佩戴口罩、手套、工作服情况。

11.加大对一线从业人员物资保障力度,为相关从业人员配备口罩、手套等防护用品,并指导使用。

12.运转中心需要每天对场地进行消毒。

13.建立好隔离区域,职工如出现新冠肺炎疑似病例,应当立即隔离,并配合相关部门做好密切接触者的管理。

14.鼓励采用无纸化办公,减少工作人员直接接触。

15.减少人员聚集性活动和集体性室内活动,如会议和培训等。

(2) Medium and high-risk areas.

In addition to the 15 measures above, the following measures should also be completed.

16.可设立智能快件箱的管理区域减少人员直接接触;尚未设立智能快件箱的管理区域,要划定出特定区域用来收投邮件快件。

17.鼓励采取错时上下班或弹性工作制。

XXV. Government Organs and Public Institutions

(1) Low-risk areas.

1.复工前应做好口罩、洗手液、消毒剂、非接触式温度计等防疫物资储备,制定应急工作预案,落实单位主体责任。

2.对工作人员进行健康监测,出现发热、咳嗽等可疑症状的人员,须及时就医排查。

3.在单位入口处对工作人员和外来人员进行体温检测,体温异常者禁止进入单位。

4.加强办公室、食堂和卫生间通风换气,保持空气流通。 If a centralized air conditioner is used, ensure the normal operation of the air conditioner. Increase the amount of fresh air, and turn off the return air of the centralized AC.

5.加强对食堂、宿舍、卫生间等重点部位的清洁和消毒。

6.鼓励错峰用餐,减少堂食和交流。

7.鼓励采用无纸化办公,减少工作人员直接接触。

8.减少集体性聚集活动如运动会、联欢会和培训会等。

9.在办公室、食堂和卫生间等场所应设置洗手设施和消毒用品,如无洗手设备,应配备速干手消毒剂。

10.工作人员随身备用口罩,与其他人近距离接触时佩戴,打喷嚏时用纸巾遮住或肘臂遮挡口鼻,将使用过的纸巾放入有盖的垃圾桶内,打喷嚏和咳嗽后应用洗手液(或肥皂)彻底清洗双手。

11.粘贴海报,播放宣传视频,通过微信公众号、微博定向推送防护知识。

12.设立应急区域。 当出现疑似症状人员时,及时到该区域进行暂时隔离,并安排就近就医。

13.当发现新冠肺炎病例时,在当地疾病预防控制中心的指导下,对空调通风系统进行消毒和清洗处理,经卫生学评价合格后方可重新启用。

(2) Medium and high-risk areas.

In addition to the 13 measures above, the following measures should also be completed.

14.鼓励采取错时上下班、弹性工作制或居家办公方式。

15. Do not provide canteen service.

XXVI. Daycare Establishments

1.应做好口罩、洗手液、消毒剂、非接触式温度计等防疫物资储备,制定应急工作预案,落实单位主体责任,加强对工作人员和保育员培训。

2.对工作人员、保育员和儿童等进行健康监测。 做好儿童晨、午检工作,实行“日报告”和“零报告”制度。

3.在入口处对工作人员、保育员、儿童和外来访问人员进行体温检测,体温异常者禁止进入。

4.加强对各类生活、活动和工作场所通风换气,确保空气流通。 If a centralized air conditioner is used, ensure the normal operation of the air conditioner. Increase the amount of fresh air, and turn off the return air of the centralized AC.

5.做好公共卫生间等场所和门把手、楼梯扶手、玩具等高频接触物体表面的清洁消毒。

6.加强餐(饮)具的清洁消毒,重复使用的餐(饮)具应当“一人一用一消毒”。 如条件允许,可自带餐具或者使用一次性餐具。

7.加强垃圾分类收集、及时清运,并做好垃圾盛装容器的清洁消毒。

8. Avoid holding mass group activities.

9.加强手卫生,保证洗手设施运行正常,洗手液(或肥皂)充足,推行“六步法”洗手。

10.工作人员和保育员应佩戴口罩,打喷嚏时用纸巾遮住或肘臂遮挡口鼻。

11.工作人员等出现发热、干咳、乏力等可疑症状时,应立即停止上岗,避免继续接触他人,及时医疗机构就诊排查。

12.儿童出现发热、干咳、乏力等症状时,应立即采取隔离措施,并及时通知家长,带儿童就医。

13. Set up emergency response areas. 工作人员、保育员和儿童出现发热等症状时,立即在应急区域进行暂时隔离并及时就医。

14.当发现新冠肺炎病例时,在当地疾病预防控制中心的指导下,对空调通风系统进行消毒和清洗处理,经卫生学评价合格后方可重新启用。

XXVII. Elementary Schools

1.开学前应做好口罩、消毒剂、非接触式温度计等防疫物资储备,制定应急工作预案,落实单位主体责任,加强教职员工培训。

2.加强对教职员工及学生的健康状况监测,落实晨、午检制度,实行“日报告”和“零报告”制度。

3.在学校入口处对教职员工、学生和外来人员进行体温检测,体温异常者禁止进入。

4.加强教室、体育场馆和图书馆等重点区域通风换气。 每天2-3次,每次20-30分钟。 If a centralized air conditioner is used, ensure the normal operation of the air conditioner. Increase the amount of fresh air, and turn off the return air of the centralized AC.

5.增加对教室、公共活动区等场所地面和门把手、楼梯扶手等高频接触物体表面的清洁消毒频次。

6.加强餐(饮)具的清洁消毒,重复使用的餐(饮)具应当“一人一用一消毒”。

7. Eating at non-peak times and bringing your own food is recommended,

8.校园垃圾日产日清,对垃圾点每日进行消毒。

9.鼓励采用无纸化办公,减少教职员工直接接触,优先采取远程网络方式教学。

10.学校暂时不组织室内集会或活动。 在封闭、人员密集或与他人近距离接触(小于等于1米)时教职员工和学生应佩戴口罩,加强手卫生,随身携带速干手消毒剂或消毒湿巾,打喷嚏时用纸巾遮住或肘臂遮挡口鼻。

11.加强师生防控知识培训,开展心理健康援助和疏导。

12.教职员工或学生中如出现新冠肺炎疑似病例,学校应当立即向辖区疾病预防控制部门报告,并配合相关部门做好密切接触者的管理。

13.由专人负责与接受隔离的教职员工或学生的家长进行联系,掌握其健康状况。

14.当发现新冠肺炎病例时,在当地疾病预防控制中心的指导下,对空调通风系统进行消毒和清洗处理,经卫生学评价合格后方可重新启用。

XXVIII. Universities and Colleges

1.开学前应做好口罩、消毒剂、非接触式温度计等防疫物资储备,制定应急工作预案,落实单位主体责任,加强人员培训。

2.对教职员工和学生进行健康监测,出现发热、咳嗽、呼吸困难等症状的人员,须及时就医排查。

3.在学校入口处对教职员工、学生和外来人员进行体温检测,体温异常者禁止进入。

4.加强教室、图书馆、宿舍等重点区域通风换气。 每天2-3次,每次20-30分钟。 If a centralized air conditioner is used, ensure the normal operation of the air conditioner. Increase the amount of fresh air, and turn off the return air of the centralized AC.

5.增加对宿舍、食堂、澡堂、洗衣房、公共活动区等环境和门把手、楼梯扶手等高频接触的物体表面的清洁消毒频次。

6.加强餐(饮)具的清洁消毒,重复使用的餐(饮)具应当“一人一用一消毒”。

7.建议错峰用餐,自带餐具。

8.避免举办群体性或聚集性活动,如培训班、运动会等。 教职员工、学生减少外出。

9.校园垃圾“日产日清”,对垃圾点每日进行消毒。

10.在封闭、人员密集或与他人近距离接触(小于等于1米)时教职员工和学生应佩戴口罩,加强手卫生,随身携带速干手消毒剂或消毒湿巾。

11.加强教职员工和学生防控知识培训,开展心理健康援助和疏导。

12.教职员工或学生中如出现新冠肺炎疑似病例,学校应当立即向辖区疾病预防控制部门报告,并配合相关部门做好密切接触者的管理。

13.由专人负责与接受隔离的教职员工或学生的家长进行联系,掌握其健康状况。

14.设立应急区域。 教职员工或学生出现发热等症状时,立即在应急区域进行暂时隔离并及时就医。

15.当发现新冠肺炎病例时,在当地疾病预防控制中心的指导下,对空调通风系统进行消毒和清洗处理,经卫生学评价合格后方可重新启用。

IXXX: Eldercare Facilities

(1) Low-risk areas.

1. Stock up on epidemic prevention materials such as masks, hand sanitizers, and disinfectants. Formulate emergency work plans. Set up emergency response areas. Implement institutional responsibility. Strengthen personnel training.

2.建立健康监测制度,每日对老年人及员工健康状况进行监测,身体不适时应及时就医。

3.对进入养老院的人员进行体温检测,体温正常且无发热、咳嗽、流涕、腹泻等疑似症状的方可进入,并做好出入登记。

4.加强办公区域和室内公共活动区域通风换气。 If a centralized air conditioner is used, ensure the normal operation of the air conditioner. Increase the amount of fresh air, and turn off the return air of the centralized AC.

5.加强老年人居室通风换气,气温适宜时首选自然通风,分体式空调使用期间需定期清洗消毒。

6.加强办公区域、食堂、室内公共活动区域等清洁消毒。

7.保持养老院内环境清洁卫生,垃圾做到“日产日清”,清运过程中应采用密闭化运输。

8. Public toilets should be cleaned and tidied, and equipped with handwashing facilities and hand sanitizer.

9.控制探访人员数量、活动区域和探访频次,对探访人员进行实名登记。

10.完善健康档案,加强对老年人原有疾病及症状监测,提前规划好就诊医院、时间、乘坐车辆、出行路线、陪同人员、检查项目等。

11. Workers should wear masks, strengthen hand sanitation, and cover their noses and mouth with paper tissue or elbows when sneezing.

12.老年人在居室内不需要佩戴口罩。 在户外活动时应随身备用口罩,与其他人近距离接触(小于等于1米)时及时佩戴。

13.当发现新冠肺炎病例时,应当及时送定点诊疗机构救治,并在当地疾病预防控制中心的指导下,对养老机构内部进行消毒和清洗处理,对密切接触者进行医学隔离观察。

(2) Medium and high-risk areas.

In addition to the 13 measures above, the following measures should also be completed.

14.无病例的养老机构,老年人身体出现不适或疾病发作,养老机构应当及时与老年人和家属沟通商量,通过电话求助医疗机构、请医疗机构医生出诊、拨打120急救送医。

15.在医疗机构就诊后返回养老机构的老年人和陪同工作人员,应当隔离观察14天,无异常后方可入住和工作。

16.老年人出现发热、干咳、乏力等新冠肺炎可疑症状时,应当立即实施隔离,并对密切接触者进行医学隔离观察,及时就医排查。

17.老年人确诊为疑似病例或确诊病例的,应当立即送定点医疗机构就诊,并对居室、个人物品进行终末消毒,对密切接触者进行医学隔离观察。

18.新冠肺炎老年人治愈后需返回养老机构的,应当隔离观察14天,无异常后方可入住。

19.实行封闭管理,不提供堂食,禁止外来人员探视等。

20.符合民政部制定的养老机构疫情防控有关要求。

XXX. Welfare Institutions

(1) Low-risk areas.

1.做好口罩、消毒剂、非接触式温度计等防疫物资储备,制定应急工作预案,落实单位主体责任,加强对工作人员培训。

2.加强对工作人员、护理人员及儿童的健康状况监测,出现发热、咳嗽、呼吸困难等可疑症状的人员,须及时就医排查。

3.在福利院入口处对工作人员、护理人员和外来人员进行体温检测,体温异常者禁止进入。

4.加强通风换气,保持室内空气流通,同时注意保持室内温度舒适性。 每天2—3次,每次20—30分钟。

5.做好儿童居住房间、食堂或餐厅、澡堂、公共活动区等场所和物体表面的清洁和消毒。

6.加强餐(饮)具的清洁消毒,重复使用的餐(饮)具应当“一人一用一消毒”。 建议错峰用餐、自带餐具送餐分餐。

7.保持环境卫生整洁,垃圾日产日清,对垃圾点每日进行消毒。

8.尽可能减少人员聚集和集体活动,如举办节日庆祝或联欢活动。

9.加强手卫生,确保洗手设施运行正常,并配备洗手液(或肥皂)。

10.工作人员和护理人员应佩戴口罩,注意个人卫生习惯,不要对着儿童和婴幼儿打喷嚏、呼气,打喷嚏时用纸巾遮住或肘臂遮挡口鼻。

11.加强防控知识宣教,开展心理健康服务,疏解儿童的焦虑恐惧情绪。

12.设立应急区域。 工作人员、护理人员和儿童出现发热等症状时,立即在应急区域进行暂时隔离并及时就医。

13. When new cases of COVID-19 appear, terminal disinfection should be conducted under the guidance of the local disease prevention and control center. The air conditioning and ventilation system should be cleaned and disinfected at the same time. The facility can be re-opened after passing hygiene evaluations.

14.对于所在地区已发布开学计划的儿童福利机构,要提前为就学儿童划分独立的生活区域,配备专职人员。

(2) Medium and high-risk areas.

In addition to the 14 measures above, the following measures should also be completed.

15.实行全封闭管理,不提供堂食,禁止外来人员探视。

16.护理人员和儿童出现新冠肺炎可疑症状(包括发热、干咳、乏力、鼻塞、流涕、咽痛、腹泻等),不排除有流行病学史的,应当立即在隔离区执行隔离观察。

17.被确诊为疑似病例或确诊病例的,应当立即送定点医疗机构就诊;福利机构须及时向相关部门报告,在当地卫生健康、民政部门指导下对密切接触者开展排查,实施14天隔离观察;机构开展全面消杀、规范处置个人物品等相关工作。

18.在医疗机构就诊后返回福利机构的儿童及护理人员、返岗工作人员、新接收的儿童和新招录的工作人员,应当隔离观察至少14天,无异常后方可入住和工作。 对于新接收的儿童和新招录的工作人员还需进行核酸检测。 新冠肺炎儿童治愈后需返回福利机构的,应当隔离观察至少14天,无异常后方可入住。

19.对于养育儿童的综合性社会福利机构要确保儿童生活区域保持独立,除服务儿童的工作人员外,其他人员均不得进入。 服务儿童的工作人员应为专职人员,不得交叉服务其他民政服务对象。

XXXI. Prisons

(1) Low-risk areas.

1.根据监狱情况,预估并配备口罩、手套和消毒剂等防疫物资,制定应急工作预案,落实属地管理和单位主体责任,加强监狱干警工作人员培训和罪犯疫情防控知识教育。

2.每天安排专人负责监狱干警、工作人员和罪犯的健康监测,出现发热、咳嗽、呼吸困难等症状的人员及密切接触者,须及时就医排查。

3.监狱实行封闭管理,监狱干警、工作人员需在隔离观察14天并经体检测温、核酸检测等确认健康后才可进入监狱、新收押罪犯应提前隔离观察14天,并经体检测温、核酸检测等确认健康后才可收押。 疫情期间暂停面对面会见,实行视频会见。

4.加强监管区和行政办公区的通风换气。 每天2-3次,每次20-30分钟。 If a centralized air conditioner is used, ensure the normal operation of the air conditioner. Increase the amount of fresh air, and turn off the return air of the centralized AC.

5.增加对监舍、劳动场所、食堂、澡堂、公共卫生间、公共活动区等场所地面和门把手、楼梯扶手等高频接触的物体表面清洁消毒频次。

6.加强餐(饮)具的清洁消毒,重复使用的餐(饮)具应当“一人一用一消毒”。

7.建议食堂错峰用餐、自带餐具。

8.确保食堂、公共卫生间洗手设施运行正常,并配备洗手液(或肥皂)。

9.垃圾日产日清,对垃圾点每日进行消毒。 洗手盆、淋浴等排水管道要勤冲洗,确保下水道等的U型管水封隔离效果。

10.采取错峰放风和休息,人员之间保持一定距离,减少交流。

11.尽可能减少人员聚集和集体活动,采用网络的方式召开会议或培训。

12.监狱干警、工作人员佩戴口罩,注意个人卫生习惯,打喷嚏时用纸巾遮住或肘臂遮挡口鼻,做好手卫生,随身携带速干手消毒剂或消毒湿巾。

13.在醒目位置张贴健康提示,利用各种显示屏宣传新冠肺炎防控知识,鼓励开展心理健康服务。

14.设立应急区域。 监狱干警、工作人员和罪犯出现发热等症状时,立即在应急区域进行暂时隔离并及时就医。

15.当发现新冠肺炎病例时,在当地疾病预防控制中心的指导下,对空调通风系统进行消毒和清洗处理,经卫生学评价合格后方可重新启用。

(2) Medium and high-risk areas.

In addition to the 15 measures above, the following measures should also be completed.

16.实行全封闭管理,不提供堂食。

17.在医疗机构就诊后返回监狱的干警、工作人员或罪犯,经隔离、检测无异常后方可进入。

18.发现病例监狱,尽快组织开展针对全体罪犯、干警的症状筛查,疏散罪犯,建立病人区、隔离区、隔离观察区和一般区域,抽调监狱行政和后勤等人员组建干警后备队,加强通风、清洁消毒;对病人曾经居住过的场所需进行终末消毒,由专业人员负责监狱终末消毒。

19.疫情扩散监狱,进行人员筛查、分区管理,不具备隔离、诊疗条件的监狱,应当及时将重症病例(确诊和疑似病例)转入重症定点救治医院,普通新冠肺炎病人(确诊和疑似病例)转入定点收治医院,并加强就诊期间监管。 对病人曾经居住过的场所应当进行终末消毒,由专业人员负责监狱终末消毒。

XXXII. Mental Health Establishments

1.成立疫情防控领导小组,制定应急预案与工作流程,开展新冠肺炎防控知识培训,储备防护用品和消毒物资。

2.加强对工作人员的健康状况监测,出现发热、咳嗽、呼吸困难等可疑症状的人员,须尽快就医排查。

3.在精神卫生医疗机构入口处对工作人员和外来人员进行体温检测,体温异常者禁止进入。

4.与当地具有新冠肺炎诊疗能力的综合性医疗机构建立联络会诊机制;精神专科医院设立观察隔离病区,综合医院精神科设置应急隔离病室,有条件的机构,设立发热病区,改造门诊和病房隔离区,科学设置医务人员和患者通道及医疗垃圾转运通道。

5.各部门密切协作,落实院内感染各项防范措施,确保消毒隔离和防护措施落实到位,所有区域均要注意环境卫生和通风换气,做好做实病区清洁和消毒管理。

6.采取严格的门诊和住院限制措施,科学有序开展医疗工作,尽量减少门诊患者复诊次数,并尽量缩短住院时间。 减少并严格管理医院出入口,暂停家属探视,限制陪诊人员数量。

7.新入院的精神障碍患者在隔离病区/病室观察14天后再转入普通病区/病室。

8.加强住院患者,特别是严重精神障碍患者的管理治疗和照护,尽量减少外出活动,降低意外行为发生的风险。

9.对住院的精神障碍患者发现有疑似或者确诊新冠肺炎的,应当立即采取隔离措施,将患者转诊到定点医院治疗,并及时向当地卫生健康行政部门报告。

10.对暂时无法转出到定点医院的确诊患者,精神卫生医疗机构应当立即设置发热病区,请具有新冠肺炎诊疗能力的综合性医疗机构派员会诊。 同时,精神卫生医疗机构应当立即采取措施,隔离密切接触的医务人员和患者医学观察14天,并彻底消毒病房。

11.医疗机构的随时消毒和终末消毒由医疗机构安排专人进行,选择合法有效的消毒产品,采取正确的消毒方法,并做好个人防护,疾病预防控制机构做好技术指导。

XXXIII. Medical Waste Processing Centers

1.成立新冠肺炎疫情防控工作组,做好防控与消毒管理,规范防护与消毒工作流程。 对本单位从事医疗废物收集、运送、贮存、处置等工作的人员和管理人员,应进行新冠肺炎相关知识的培训。

2.做好防护用品及消毒用品等物资储备,如防护服、口罩、手套、手消毒剂等。 做好工作人员每日身体健康状况监测与记录,每日进入工作场所前测量体温。

3.医疗废物集中处置单位运送医疗废物,应当遵守国家有关危险货物运输管理的规定,使用符合相关要求并有明显医疗废物标识的专用车辆。

4.运送医疗废物的车辆使用后,应在医疗废物集中处置场所内对车厢及时进行消毒和清洁,应专车专用,不得运送其他物品。

5.医疗废物转运箱运送至医疗废物处置中心后,应就地对其外表面消毒后再进行后续处理。

6.医疗废物转运箱内的医疗废物倒入处理系统的过程中,近距离接触的工作人员需做好个人防护,应穿戴工作服、一次性工作帽、一次性手套、防护服、医用防护口罩或动力送风过滤式呼吸器、防护面屏或护目镜、工作鞋或胶靴、防水靴套等。

7.工作场所应加强通风换气,工作结束后工作人员应对工作场所的物体表面及地面进行清洁和消毒,并作好记录。 If a centralized air conditioner is used, ensure the normal operation of the air conditioner. Increase the amount of fresh air, and turn off the return air of the centralized AC.

8.产生的垃圾、废气、废水应按相关规定进行处理。

9.设立应急区域。 当出现疑似症状人员时,及时到该区域进行暂时隔离,并安排就近就医。

10.当出现新冠肺炎病例时,在当地疾病预防控制中心的指导下,对场所进行终末消毒,同时对空调通风系统进行清洗和消毒处理,经卫生学评价合格后方可重新启用。

XXXIV. Facilities Management Centers

(1) Low-risk areas.

1. Stock up on epidemic prevention materials such as masks, hand sanitizers, and disinfectants. Formulate emergency work plans. Set up emergency response areas. Implement institutional responsibility. Strengthen personnel training.

2.对工作人员进行健康监测,出现发热、咳嗽、呼吸困难等可疑症状的人员,须及时就医排查。

3.加装体温监测设备,对进入物业管理中心的人员进行体温检测,体温正常者方可进入。

4. Strengthen the ventilation and circulation in office areas. If a centralized air conditioner is used, ensure the normal operation of the air conditioner. Increase the amount of fresh air, and turn off the return air of the centralized AC.

5.加强对办公室、食堂、宿舍、卫生间等门把手等重点部位的清洁和消毒。

6.在食堂和公共卫生间等区域应设置洗手设施,如无洗手设备,应配备速干手消毒剂。

7.鼓励错峰用餐,减少堂食和交流。

8.鼓励采用无纸化办公,减少直接接触。

9.减少人员聚集,鼓励以互联网的方式召开会议。

10.在醒目位置张贴健康提示,利用各种传播媒体宣传新冠肺炎防控知识。

11.工作人员应佩戴口罩,加强手卫生,打喷嚏时用纸巾遮住或肘臂遮挡口鼻,打喷嚏后应用洗手液(或肥皂)彻底清洗双手。

12.设立应急区域。 当出现疑似症状人员时,及时到该区域进行暂时隔离,并安排就近就医。

13.当发现新冠肺炎病例时,在当地疾病预防控制中心的指导下,对空调通风系统进行消毒和清洗处理,经卫生学评价合格后方可重新启用。

(2) Medium and high-risk areas.

In addition to the 13 measures above, the following measures should also be completed.

14.增加班次,减少工作区人员密度,不提供堂食。

Part 3: Population Groups

XXXV. Seniors

1.倡导老年人养成勤洗手的卫生习惯,并注意洗手后及时涂抹护手霜。

2.不与他人共用毛巾等个人用品。

3.保持正常生活规律,保证充足睡眠,清淡饮食,均衡营养。

4.每天做好健康监测,定时测量体温、血压等,出现发热、咳嗽等可疑症状时,应及时就医。

5.尽量减少外出,不去人员密集或通风不良的场所,避免参加聚会、打牌、下棋、跳广场舞等聚集性活动。

6.外出时做好个人防护,建议佩戴口罩,尽量与他人保持1米以上距离。

7.有慢性肺病、心脏病的老年人应在医生的专业指导下佩戴口罩。

8.患有基础疾病的老年人需长期服药时,不可擅自停药,可定期去附近的社区卫生服务机构就医开药,或经医生评估后开长处方,减少就医开药次数,就医时做好自身防护,也可由家属代取药物。

9.需要陪护的老年人,陪护人员应注意自身健康。 陪护人员要注意减少外出,如果必须外出要做好自身防护。

XXXVI. Pregnant Women

1.保持良好生活规律,保证充足睡眠,清淡饮食,均衡营养。

2.做好手卫生,打喷嚏、咳嗽时用纸巾遮住口鼻或采用肘臂遮挡等。

3.生活用品单独使用,不与他人共用。

4.做好自我健康监测,每日测量体温和体重,监测胎心,胎动变化有异常情况及时咨询医生或就诊。

5.网上提前预约挂号,分时段就诊,避免集中候诊,尽量缩短就诊时间。

6.尽量选择步行或自驾车外出或去医院,外出时,与其他人尽量保持1米以上距离,并全程佩戴口罩。

7.回家后,及时更换衣物,洗手洗脸。

8.不参加聚餐、聚会等活动,避免亲朋好友探视。 尽量不去封闭、空气不流通的公共场所和人员密集的地方。

9.外出运动或锻炼尽量避开人流,选择人少、通风良好的地方(如公园),注意手卫生,避免用手接触眼睛、鼻子和嘴巴。

10.早孕期、中孕期没有特殊问题的孕妇,在医生的建议和指导下,根据当地疫情形势,确定产检间隔时间。

XXXVII: Children

1.教育、督促孩子养成良好卫生习惯,勤洗手、不乱摸、不吃手、不挖鼻孔、不揉眼睛。

2.保证充足睡眠,清淡饮食,均衡营养。

3.餐具、毛巾等生活用品单独使用。

4.选择人少、通风良好的地方(如公园)玩耍,不去室内游乐场等人员密集、通风不良的场所。

5.外出尽量避免乘坐公共交通,家长或监护人和儿童出行必须做好自身防护,给孩子佩戴儿童口罩,回家后及时更换衣物并洗手。

6.家长或监护人可根据当地疫情形势,电话咨询免疫接种时间,按通知预约时间前往接种,并做好相关防护;部分疫苗可适当延后接种。

7.低龄儿童的家长、监护人或看护人应做好手卫生,注意个人卫生习惯,不对着孩子打喷嚏、咳嗽、呼(喘)气,不亲吻孩子,喂食时不用嘴吹食物,也不要嚼过后喂给孩子。

8.低龄儿童的家长、监护人或看护人在照顾孩子时应佩戴口罩。

9.当家长、监护人或看护人出现发热、干咳、咽痛等症状时,应将孩子交由他人照顾,避免与孩子继续接触。

10.有中、高风险地区旅行史或新型冠状病毒肺炎病人接触史的儿童,应及时向社区和学校报告。

XXXVIII. Students

1.保持规律的作息时间,保证睡眠充足,劳逸结合,减少久坐,适度运动以增强抵抗力,及时调整负面情绪。

2.清淡饮食,摄入食物的种类要尽量丰富,均衡营养,减少生食摄入,生吃瓜果要洗净。

3.养成良好卫生习惯,勤洗手,打喷嚏、咳嗽时用纸巾遮住口鼻或采用肘臂遮挡等,使用过的纸巾投掷到专门垃圾桶。

4.餐具、毛巾等生活用品单独使用。

5.尽量减少外出,不去人员密集、通风不良的场所,避免参加同学聚会、聚餐等聚集性活动。

6.外出尽量避免乘坐公共交通,同时做好个人防护,佩戴口罩,做好手卫生,有条件时,可随身携带速干手消毒剂揉搓双手。

7.在家接受网络授课时,应注意用眼卫生,并做好电脑等电子产品表面的清洁消毒。

8.每日进行自我健康监测,测量体温并做好记录,出现发热、咳嗽等可疑症状时,需报告班主任并及时就医。

XXXIX. Persons Seeking Treatment

1.按需选择就近医院,提前网上或电话预约挂号,提前了解疫情期间医疗机构的就诊流程,熟悉科室布局,就医结束后不在医院逗留,减少在医院停留时间。

2.就医时全程佩戴口罩,注意个人卫生,避免用手接触口眼鼻,打喷嚏、咳嗽时用纸巾遮住口鼻或采用肘臂遮挡等。

3.做好手卫生,尽量避免触摸门把手、挂号机、取款机等物体表面,接触后及时洗手或用速干手消毒剂揉搓双手。

4.候诊和排队时,与他人保持1米以上间距;尽量选择楼梯步行,若乘坐轿厢电梯,应分散乘梯,避免同梯人过多。

5.首选私家车出行,若乘坐公共交通工具,注意与其他乘客保持安全距离,乘坐公交车和出租车时尽量开窗通风。

6.返家后,用洗手液(或肥皂)流动水下洗手或直接用速干手消毒剂揉搓双手。

7.返家后,立即更换外衣,衣物尽快清洗。 若在医院内接触了有可疑症状的人,需对外套进行消毒处理,尽量选用物理消毒,56℃煮沸30分钟或烘干机80℃以上烘干20分钟,必要时可选用化学消毒剂浸泡消毒。

XL. Police

1.外出执勤(如入户调查、设卡检查、移动巡查等)时应佩戴口罩,做好手卫生,有条件时携带速干手消毒剂揉搓双手。

2.接待访客、审讯嫌疑人时,做好个人防护,全程佩戴口罩,尽量保持1米以上距离,并要求访客、嫌疑人佩戴口罩。

3. Pay attention to personal hygiene, use tissue paper or an elbow to cover the nose and mouth when sneezing or coughing.

4.尽量采取远程视频等非接触会议形式,如需参加面对面会议,应与他人保持安全距离,并减少参会人数、缩短会议时间。

5. Eat at off-hours or non-peak hours, reduce institutional meals and make it so that utensils are cleaned and disinfected so that they are 'disinfected after each use, and each use is by a single person'.

6.每日进行自我健康监测,测量体温并做好记录,出现发热、咳嗽等可疑症状时,需报告单位并及时就医,杜绝带病上岗。

XLI. Employees of Businesses

1.做好手卫生,触摸公共设施或他人物品后及时洗手,有条件时,可随身携带速干手消毒剂揉搓双手。

2.注意个人卫生,打喷嚏、咳嗽时用纸巾遮住口鼻或采用肘臂遮挡等,使用过的纸巾投掷到专门垃圾桶。

3.做好办公区域和休息区域的环境清洁,做好垃圾分类回收,个人使用的垃圾桶应在每日下班前进行清理。

4.每周至少清洁一次工位,包括桌面、扶手、座椅等;每周对宿舍进行一次清洁打扫。

5.均衡膳食,劳逸结合,适度运动以增强抵抗力。

6.每日进行自我健康监测,测量体温并作好记录,出现发热、咳嗽等可疑症状时,报告单位并及时就医,杜绝带病上岗。

7.工作时应佩戴口罩,佩戴口罩前先进行手卫生,摘戴口罩时不要用手触碰口罩内外表面。

8.采取错峰、错时就餐,堂食时减少交谈;自带餐具并做好清洗。

9.下班后不去人员密集或通风不良的场所,如饭店、商场等。

10.避免参加聚集性活动,如聚餐、午休聚众聊天等。

XLII. Customs (Border Health and Quarantine) Personnel

1. Increase awareness of personal protections and understanding of the risks that might be encountered at work and measures to protect against them.

2. Pay attention to personal hygiene, use tissue paper or an elbow to cover the nose and mouth when sneezing or coughing.

3. Wear masks and disposable gloves the entire time while working.

4.每日自我健康监测(测量体温),并按单位要求上报。 若出现可疑症状,应报告单位,并及时就医。

5.完成人员排查后,及时更换手套,做好手卫生,用洗手液(或肥皂)流动水下洗手或用速干手消毒剂搓揉双手;定期对工作台、物证查验设备和计算机键盘等进行清洁消毒。

6.尽量采取远程视频等非接触会议形式,如需参加面对面会议,应与他人保持安全距离,并减少参会人数、缩短会议时间。

7.实行错时用餐,个人独自就餐,分流、分餐,避免餐厅人流密集,就餐时不要交谈。

8.尽量减少外出活动,不参加聚餐、聚会等聚集性活动。

9.风险较高时,应做好个人防护,建议穿戴工作服、一次性工作帽、一次性手套、防护服、KN95/N95及以上颗粒物防护口罩或医用防护口罩、防护面屏或护目镜、工作鞋等。

XLIII. Drivers

1.持证上岗,并确保身体状况良好。

2.每日出行载客前应对车辆内部进行清洁消毒;对车门把手、方向盘和车内扶手等部位每天定期清洗消毒。

3. Pay attention to personal hygiene, use tissue paper or an elbow to cover the nose and mouth when sneezing or coughing.

4.做好手卫生,用洗手液(或肥皂)流动水下洗手或用速干手消毒剂搓揉双手。

5.工作时应戴手套、穿工作服、全程佩戴口罩,并提醒车上乘客佩戴口罩、减少交流、保持安全距离。

6.休息和排队等候时应减少扎堆聊天,交流时保持安全距离;适度运动,保证睡眠充足,杜绝带病上班。

7.有疑似感染者搭乘后,应及时做好车辆物体表面(座椅、方向盘,车窗、车把手、扶手等)和空调系统的消毒。

8.每日自我健康监测(测量体温),并根据社区或用人单位要求报告。 若出现可疑症状,应报告社区或用人单位,并及时就医。

9.应选择空旷人流稀少的场所饮食休息,可自带餐食或选择外卖打包后在车上用餐。

10.尽量减少聚餐和聚会,不去人员密集的公共场所,尤其是空气流动性差的密闭空间。

XLIV. Delivery Persons

1.上岗时应统一着装,并保持干净整洁。

2.上岗时应保证身体状况良好,出现发热、咳嗽等可疑症状时,立即报告单位,并及时就医,杜绝带病上岗。

3. Practice good hand sanitation, using running water to wash hands or using fast-drying hand sanitized to rub both hands.

4.每日进行自我健康监测(测量体温),并按单位要求上报;出现发热、咳嗽等可疑症状时,应立即报告用人单位,并及时就医。

5.工作时应做好个人防护,佩戴口罩,有条件时,随身携带免洗手消毒剂。

6.工作时避免乘坐厢式电梯,乘坐厢式电梯时注意与他人保持一定的安全距离。

7.避免用手直接触碰门把手、楼梯扶手、电梯按键等公用物品和设施。

8.避免与顾客的近距离接触和交流,快递交接优先考虑使用快递柜,尽量做到无接触配送。

9.与他人保持安全距离,尽量不去人员密集、通风不良的场所。

10. Avoid participating in group activities such as get-togethers and group meals.

XLV. Water, Electric, Heating, and other Utility Workers

1. Ensure you are in good health before going to work. Monitor your body temperature daily when you are working. Avoid overwork and working while ill.

2. Do a good job of hand sanitation at work by using liquid (or bar) soap to wash hands under running water, or use fast-drying hand sanitizer to rub both hands.

3. When manifesting a fever, sore throat, or other suspect symptoms, promptly seek medical care and make a report as provided.

4. Maintain a safe distance from others when in the office, and avoiding gathering together to chat.

5. Connect by phone before making house calls, and do a good job of personal protections during house calls.

6. Do a good job of personal protections during work, and wear a mask.

7. When making house calls, avoid taking elevators, and when taking elevators pay attention to maintaining a safe distance from others.

8. To the extent possible, avoid using hands to directly touch door handles, handrails, elevator buttons, and other such public items and equipment.

9. Avoid coming near or in contact with customers during work, maintain a 1 meter distance as much as possible, and reducing time spent talking.

10. Avoid participating in group gatherings, such as parties and dinners.

XLVI. Cooks

1. Health cards should be brought to work, with health status confirmed before going to work, and refusing bringing illness into the workplace.

2.工作期间加强手卫生,用洗手液(或肥皂)在流动水下洗手,或用速干手消毒剂揉搓双手。

3. Pay attention to personal hygiene. When sneezing or coughing, cover your mouth and nose with paper towels or your elbows. Wrap your mucus with tissues and discard it in a covered trash can.

4. Wear masks when working, wear work clothes, caps, and gloves, maintain personal hygiene and keep work clothes and hats clean.

5.规范食品加工制作过程,不同类型的食品原料要分开储存、分开加工;烹饪过程要做到生熟分开、烧熟煮透。

6.严禁宰杀、烹饪野生动物或生病禽畜。

7.每日进行自我健康监测(测量体温),并按单位要求上报;出现发热、咳嗽等可疑症状时,应立即报告用人单位,并及时就医。

8.做好餐(饮)具、食品加工工具和用具的清洁消毒。

9.上班禁止扎堆聊天,与他人保持安全距离,下班避免参加聚集性活动。

10.上下班建议步行、骑行或乘坐私家车,尽量减少乘坐公共交通工具出行。 如乘坐公共交通工具,务必全程佩戴口罩,途中尽量避免用手直接触摸车上物品。

XLVII: Security Guards

1.工作期间应做好个人防护,佩戴口罩。

2.每日自我健康监测(测量体温),并按单位要求上报。 若出现可疑症状,应报告单位,并及时就医。

3.做好值班室、集体宿舍等清洁,保持干净整洁,及时清理垃圾,必要时进行预防性消毒。

4.工作期间做好手卫生,有条件时可配备速干手消毒剂揉搓双手。

5.保持工作服干净整洁,定期洗涤,必要时消毒处理。

6.负责测量体温和外来人员登记的保安人员,与服务对象交谈时,保持1米以上距离。

7.工作过程中,若发现疑似症状人员,应及时上报并做好自我防护。

8.减少与他人近距离接触,避免参加聚集性活动。

9.负责医疗或隔离区域的保安人员,应按相关要求做好个人防护。

10.避免参加群体性聚集性活动,不去人员密集、通风不良的场所。

XLVIII. Environmental Protection Workers

1.垃圾清理和下水道维修过程中应佩戴口罩、手套,避免用手触碰眼、口、鼻等处,口罩脏污、变形、损坏、有异味时需及时更换,下水道维修工人还需佩戴护目镜。

2.工作时注意手卫生,勤洗手,及时清洁作业工具和垃圾收运工具,并定期消毒。

3.在道路清扫期间,如遇弃用口罩、手套等垃圾,应使用作业工具夹起后置于垃圾收运工具内,切忌徒手捡拾。

4.在人群密集的场所作业时,尽量避开人群,错峰打扫。

5.上岗时,应穿工作服,并定期清洗消毒。

6.摄入食物的种类要尽量丰富,均衡营养,减少生食摄入,生吃瓜果要洗净,注意食品卫生。

7.保持规律的作息习惯和保证充足的睡眠,适度进行运动以增强身体的抵抗力。

8.上岗前做好体温测量,出现发热、咳嗽等可疑症状时,告知主管领导,并及时就医。

9.在清扫保洁过程中避免与其他人员近距离接触和交谈。

10.下班后尽量不去人员密集或通风不良的场所,如饭店、商场等;避免参加群体性聚集性活动,如多人聚餐等。

XVIX. Cleaning Staff

1. Ensure you are in good health before going to work. Monitor your body temperature daily when you are working. When there are suspicious symptoms such as fever and cough, you should immediately report to the employer and go to the medical institution for treatment. Prevent overworking. Do not come to work ill.

2. Dress uniformly when working. Keep work clothes clean and tidy. Clean uniforms regularly and disinfect them when necessary.

3. Clean and disinfect the cleaning tools such as rags and spraying cans at the end of the work day.

4. Avoid peak hours when cleaning crowded places.

5. Eat a balanced and nutritious diet and get enough sleep.

6.保洁会议室、办公室、卫生间等室内环境时,对高频接触的物体表面(如桌面、扶手、座椅、公用设备等)增加清洁消毒频次,并作好记录。

7.在处理垃圾时,如遇弃用口罩等垃圾,切忌徒手捡拾。

8.工作时应做好个人防护,佩戴口罩、手套等,使用消毒剂时做好相应化学品的个人防护。

9.工作中避免与他人近距离接触,避免参加群体性聚集性活动,如多人聚餐等。

10.就餐时应避免聚集,减少交流,餐具需清洗消毒。

L. Wait Staff

1. Ensure you are in good health before going to work. Monitor your body temperature daily when you are working. Avoid overwork and working while ill.

2. Dress uniformly when working. Keep work clothes clean and tidy. Clean and disinfect uniform regularly.

3. Pay attention to personal hygiene. When sneezing or coughing, cover your mouth and nose with paper towels or your elbows. Wrap your mucus with tissues and discard it in a covered trash can.

4. When providing services to customers, try to avoid direct contact with customers and reduce communication time with customers.

5. Practise good hand hygiene at work. Wash hands with liquid hand soap or bar soap under running water, or rub hands with quick-drying hand sanitizer.

6. Balance your nutrition intake. Exercise moderately and get enough sleep.

7. When there are suspicious symptoms such as fever and cough, you should immediately report to the employer and go to the medical institution for treatment. Do not come to work ill.

8. It is recommended to wear a mask at work and try to keep a distance of more than 1 meter when talking with others.

9. It is recommended to bring your own utensils when you eat. Order takeout from restaurants and try to avoid dine-in. Avoid peak hours when eating at the canteen. Reduce communication during the meal, and shorten the mealtime.

10. Avoid participating in group gatherings, such as parties and dinners.

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