Recently, Germany, Britain, US and some other European meat processing enterprises have appeared in the COVID-19 clusters of outbreaks. Slaughtering, segmentation, storage, packaging and other workplaces are mostly crowded enclosed environment of low temperature, which has a big virus spread risk. In order to scientifically guide meat processing enterprises to do a good job in the prevention and control of COVID-19, and to improve the prevention and control awareness and prevention capabilities of meat processing enterprises in a targeted manner, the "Guidelines for the Prevention and Control of the COVID-19 Epidemic of Meat Processing Enterprises" (hereinafter referred to as the "Guideline") is issued.
The "Guideline" proposes specific measures to further strengthen the prevention and control of the COVID-19 epidemic in meat processing enterprises from five aspects.
1. In terms of organizational guarantees and systems, it is necessary to strengthen organization and leadership, implement main responsibilities, and do a good job in guaranteeing epidemic prevention and control materials.
2. In terms of personnel management and control, it is necessary to establish a health card system for employees on duty, strengthen daily health monitoring of employees and registration and management of outsiders. At the same time, promote prevention and control knowledge and strengthen self-protection awareness.
3. To control the source of poultry and livestock meat in terms of key links and key locations, strengthen ventilation, and implement various key locations such as breeding workshops, slaughter workshops, meat cutting workshops, packaging workshops, cold storage, and laboratories. Items of protective measures require that the prevention and control of public areas such as meeting rooms, restaurants, and dormitories should be done well. Regular nucleic acid monitoring of environmental samples should be carried out.
4. In terms of personal protection, personal protective equipment should be allocated to the job requirements of inspection and quarantine personnel, including slaughter staff, division processing staff, by-product handling staff, low temperature environment staff and peripheral staff.
5. In terms of handling and reporting abnormal situations, employees who have positive nucleic acid test samples and abnormal situations should take emergency measures in a timely manner.
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