Do hotels in Muping District need to report for wedding banquets?

Organizers and undertakers of dinner parties should implement the main responsibility of food safety and epidemic prevention and control in accordance with the principle of "who sponsors who is responsible and who undertakes who is responsible". Organizers should consciously fulfill their filing obligations, timely and truthfully report the basic situation of group dinners to local food safety coordinators and information officers, and take the initiative to accept food safety technical guidance. Dinner with more than 50 people should be reported to the local epidemic prevention and control department.

Implement epidemic prevention and control requirements, remind all personnel not to take the initiative to participate in dinner if they have symptoms such as fever and cough, pay attention to personal hygiene during dinner, keep a safe distance, wear a mask all the time outside the meal time, reasonably set the distance between tables and chairs, reduce the number of people dining at a single table and control the safe distance.

Organizers should ensure the health of themselves and chefs, and do personal protection.

Standardize the food safety management in the whole process from food raw material procurement to food supply, keep the processing, production, catering and other places clean, hygienic and ventilated, and strengthen the cleaning and disinfection of food processing areas and catering areas. Reusable tableware and containers for holding food directly must be cleaned and disinfected before use.

Organizers and contractors should * * cooperate with the implementation of local epidemic prevention and control measures; Do not purchase or use imported cold-chain food with unknown source, no relevant labels, no "Henan cold chain" traceability code or scanning code information inconsistent with packaging information, reasonably set the distance between tables and chairs, control the number of people dining at a single table and the safety distance of personnel, actively provide and strictly implement public chopsticks and spoons, and put an end to food waste.