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                              Restaurant service suspended across major Guangdong cities

                              2020-February-11       Source: Newsgd.com

                              As more employees start returning to cities and resuming work from February 10th, Guangzhou released an announcement temporarily suspending dine-in service at restaurants and bars for coronavirus prevention and control.

                              As more employees start returning to cities and resuming work from February 10th, Guangzhou released an announcement temporarily suspending dine-in service at restaurants and bars for coronavirus prevention and control.

                              The instruction applies to all units of the catering industry including beverage stores, snack bars and breakfast stores. It suggests restaurants offer take out or delivery services instead.

                              Restaurants should isolate a staff member for at least 14 days if he/she has returned from an epidemic area or had direct contact with infected patients. They should strictly prohibit employees with symptoms such as high temperature and cough from working at the restaurants.

                              Restaurants have to conduct cleaning and disinfection thoroughly every day and keep facilities well ventilated. Regular temperature checks must be conducted on both customers and employees, the normal rules apply around masks.

                              It is also prohibited to serve raw food and cold dishes during this period.

                              Shenzhen Futian, Zhuhai Xiangzhou, Foshan and Zhongshan have also prohibited local dine-in services. If you find any restaurants to have violated the instruction, please dial the government hotline 12345 to report the situation.

                              The government will issue a notice in advance when normal service can be resumed.

                              Author|?Jasmine, Zero

                              Editor|?Keane, Simon

                              Editor: Monica Liu

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