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Health requirements for personnel:

For the slow front-end personnel of imported cold chain food production and processing enterprises, such as porters, packers and other high-risk personnel, personnel are required to be fixed, closed-loop management, and nucleic acid testing is carried out.

Keep a safe distance:

Keep at least 1 meter distance between employees. Feasible measures to keep distance in the food processing environment include: setting up worktables only on one side of the production line, dislocating production or assembling baffles in the middle of the production line to prevent employees from facing each other; Strictly limit the number of employees in the food preparation area and exclude all non-essential personnel; Divide employees into working groups or teams to reduce communication and interaction between working groups.

Protection and inspection of purchasing:

1. Handling protection. Stevedores who need to directly contact cold-chain food goods should wear work clothes and caps, disposable medical masks and gloves before handling the goods, and wear goggles and face screens when necessary to avoid frequent contact with human body surfaces.
2. Source control. Cold-chain food enterprises shall do a good job of supplier compliance inspection and evaluation, carefully do a good job of each batch of food purchase inspection, truthfully record and keep food and raw materials purchase inspection, factory inspection, food sales and other secondary self-guaranteed food traceability. The shelf life of records and vouchers shall not be less than 6 months after the expiration of the warranty period, or not less than 2 years if there is no clear warranty period.
3. Check the certificate. For imported cold-chain food, the importer or consignor shall cooperate with relevant departments to sample and test the food and its packaging. For out-of-town food, the distributor shall take the initiative to request relevant food safety and epidemic prevention and testing information from the supplier.

Cleaning and disinfection:

Refer to the Technical Guidelines for the Prevention, Control and Disinfection of COVID-19 in the Production and Operation Process of Cold Chain Foods.

Other protective measures:

Ventilation requirements. Natural ventilation is preferred in ordinary plant areas, and mechanical ventilation can be supplemented if conditions are not available. Indoor air circulation and air supply of air conditioning system shall be kept safe in the closed plant area. The air conditioning and ventilation system shall be inspected, cleaned and disinfected regularly to ensure clean and safe operation.

Water supply and drainage facilities. There should be perfect sewers and keep them unblocked. The ground flushing faucet and disinfection facilities shall be equipped for the flushing and disinfection of sewage. Sewage discharge shall comply with relevant regulations.

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