To give scientific guidance to relevant entities and individuals in food production and business in implementing their primary responsibility for prevention and control COVID-19, National Health Commission formulated the COVID-19 Prevention and Control Technical Guide and the COVID-19 Prevention and control Technical Guide for the Production and Operation of Cold Chain Food Disinfection Technology Guide.

The “COVID-19 Prevention and Control Technical Guide” stipulates the health management of COVID-19 prevention and control for employees, the prevention and control requirements during loading, unloading, storage and transportation, production and processing, sales operation and catering processing. In addition, it stipulates the emergency response measures in relevant areas.

The “COVID-19 Prevention and control Technical Guide for the Production and Operation of Cold Chain Food Disinfection Technology Guide” stipulated the Cleaning and disinfection requirements during production and processing, transportation and distribution, sales operation and catering processing.

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