The set of safety assessment criteria for the prevention and control of COVID-19 for the operation of business establishments in the area of Ho Chi Minh City
According to the set of safety assessment criteria for COVID-19 prevention and control for food service businesses in Ho Chi Minh City, food service establishments can only operate when fully meeting the following requirements. regulations on food safety assurance conditions and regulations related to epidemic prevention and control.
In order to operate, facilities must meet the following criteria:
Criterion 1: The establishment must have a certificate of food safety eligibility.
Criterion 2: The establishment must ensure food safety conditions in accordance with regulations on facilities, equipment, people, preservation, transportation, origin of raw materials and related documents...
Criterion 3: Employees, customers, delivery people, contacts... must strictly follow the instructions of the health sector in the prevention and control of COVID-19. These people need to be vaccinated against COVID-19, get tested and come back negative…
Criterion 4: Business establishments must take measures to control and prevent COVID-19 according to the guidance of the health sector for workers and people entering and leaving. Units must ensure 5K rules and vaccinate against COVID-19…
Criterion 5: The establishment must arrange a product delivery area, have a transit table and separate from other areas, ensure the distance between 2 people is at least 2m, equipped with hand sanitizer, antiseptic, have means of transport. Dry your hands or a disposable drying towel.
Criterion 6: Establishments must develop plans and plans for COVID-19 prevention and control, the dining area must have a minimum density of 4 square meters for one person, a minimum distance of 2 meters, or arrange partitions.
The Steering Committee for COVID-19 Prevention and Control requires that all food service businesses must meet the first 5 criteria to operate. Criterion 6 applies to on-site dining establishments of agencies and businesses that have organized dining areas for employees.
Supermarkets, grocery stores, and convenience stores that open must comply with 5 criteria
For operations of supermarkets, food stores, and convenience stores, the Ho Chi Minh City Steering Committee for COVID-19 Prevention and Control requires units to comply with 5 criteria, including:
Have a certificate of eligibility for food safety;
Ensure food safety conditions in accordance with regulations;
The business area must have a minimum density of 4 square meters per person, and the minimum distance between two people is 2 meters;
Arrange the product delivery area, have a transfer table and separate from other areas, ensure the distance between 2 people is at least 2m and comply with 5K;
Employees and people coming to the facility must strictly follow the instructions of the medical sector in the prevention and control of COVID-19.
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