Quyết định 5619/QĐ-BYT 2021 Hướng dẫn phòng, chống và đánh giá nguy cơ lây nhiễm COVID-19 tại trung tâm thương mại, siêu thị, chợ, nhà hàng

DECISION

Prescribing “Guidance on prevention, control and risk assessment of COVID-19 infection at shopping centers, supermarkets, markets and restaurants”

_____________

MINISTER OF HEALTH

Pursuant to the Law on Prevention and Control of Infectious Diseases dated November 21, 2007;

Pursuant to the Government’s Decree No. 101/2010/ND-CP dated September 30, 2010 detailing a number of articles of the Law on Prevention and Control of Infectious Diseases on applying health quarantine, coercive health quarantine and specific anti-pandemic measures during the pandemic period;

Pursuant to the Decision No. 1438/QD-TTg dated August 25, 2021 of the Prime Minister on consolidating the National Steering Committee for COVID-19 Prevention and Control;

Pursuant to the Decision No. 56/2010/QD-TTg dated September 16, 2010 of the Prime Minister prescribing regulations on the competence to establish, organize and operate the Steering Committees for Pandemic Prevention and Control at all levels;

Pursuant to the Government’s Resolution No. 128/NQ-CP dated October 11, 2021 promulgating the interim regulations on “safe and flexible adaptation and effective control over the COVID-19 pandemic”.

At the request of the Director of the Vietnam Food Administration.

HEREBY DECIDES:

Article 1. To issue together with this Decision the Guidance on prevention, control and risk assessment of COVID-19 infection at shopping centers, supermarkets, markets and restaurants (including shops, stalls dealing in instant food, cooked food, restaurants).

Article 2. This Decision takes effect from the date of signing.

Article 3. Chief of Ministry office; the Chief of Inspectorate of Ministry; Directors and General Directors of Departments and Directorates of the Ministry of Health; Heads of public non-business units directly under the Ministry of Health; Directors of Health Departments of provinces and centrally-run cities; Heads of medical units of ministries and branches; Heads of relevant units shall be responsible for the implementation of this Decision./.

For the Minister

Deputy Minister

Nguyen Truong Son

GUIDANCE
ON PREVENTION, CONTROL AND RISK ASSESSMENT OF COVID-19 INFECTION AT SHOPPING CENTERS, SUPERMARKETS, MARKETS AND RESTAURANTS

(Issued together with the Decision No. 5619/QD-BYT dated December 07, 2021 of the Minister of health)

Part 1

SCOPE AND SUBJECTS OF APPLICATION

I. Scope of application

This Guidance shall apply to shopping centers, supermarkets, markets and restaurants (including shops, stalls dealing in instant food, cooked food, restaurants), convenience stores hereinafter referred to as the service areas.

II. Subjects of application

- Managing organization or individual/person in charge/director of the service area (hereinafter referred to as the management unit).

- Business households, stalls in the service area.

- Employees, workers, sellers at the service area.

- Customers coming to the service area.

- Relevant organizations, individuals and management agencies.

Part 2

GUIDANCE ON PREVENTION, CONTROL OF COVID-19 PANDEMIC INFECTION

I. For management units

1. To develop plans/options for the prevention and control of COVID-19 for the service area. The plans/options should clearly define the content, the persons responsible for implementation, and the implementation time; the implementation contents including the plan to handle suspected and infected cases of COVID-19; the persons responsible for inspection and supervision; implementation funding. Based on the actual implementation and results of inspection and supervision, the management units shall accordingly adjust the plans/options.

2. To assign and publicize the name and phone number of the officers in charge of COVID-19 prevention and control at the service area so that employees/workers, sellers and customers are aware of and are able to contact when necessary.

3. To sign a written commitment to implement COVID-19 prevention and control work with the local authorities in accordance with the form specified in Appendix 1 issued together with this Guidance.

4. To create a QR code or medical declaration form for pandemic control and provide masks and hand sanitizers at the entrance to the service area.

5. To maintain the prescribed distance among customers in the queuing area leading to the service area by the markings. At the entrance to the service area: organize body temperature measurement, require employees/workers, sellers, customers to make a medical declaration (scan the QR code at the quarantine point or on the PC-Covid application or make a written declaration), disinfect hands, wear masks and keep the distance in accordance with law regulations; arrange signs on pandemic prevention and control, arrange adequate hand sanitizers; take measures to control the density of people entering the service area to comply with regulations on pandemic prevention and control, and ensure a safe distance in accordance with law regulations .

6. To arrange a temporary quarantine room/area for employees/workers, sellers who are working at the service area and have one of the symptoms such as fatigue, fever, cough, sore throat, breathing difficulty or are confirmed as infected or are identified as F1 cases (those who have contact with the confirmed cases) or F2 cases (those who have contact with F1 cases). The temporary quarantine room/area must satisfy the requirements (in accordance with the instructions specified in Appendix 7 issued herewith). In cases where it is impossible to arrange a temporary quarantine room, a separate area must be established for temporary quarantine, this area must be completely separated from the selling and delivery areas in the service area.

7. To request shipping units and shipping staffs to fully implement the 5K Message, regulations on pandemic prevention and control and record information about the shippers, the receivers, delivery time, etc.; take measures to limit contact between the shippers and the receivers.

8. To organize daily health monitoring of employees/workers and sellers; not arrange people who have one of the symptoms such as fatigue, fever, cough, sore throat, breathing difficulty and people who are F1, F2 cases to work; require employees/workers and sellers to measure their body temperature, monitor their health at home before coming to work and not go to work when having one of the symptoms such as fatigue, fever, cough, sore throat, breathing difficulty, etc. and must notify the management units, the local health agency for consultation and handling in accordance with law regulations.

9. To conduct broadcastings during the opening time of the service areas to remind employees/workers, sellers and customers to regularly take measures to prevent and control the COVID-19 pandemic (implementing 5K Message, regulations on prevention and control of COVID-19 pandemic, etc.), recommended for restaurants.

10. To arrange sufficient waste containers with lids; arrange sufficient hand washing areas, toilets and ensure that there is always enough clean water, soap or hand sanitizers, toilet paper for employees/workers, sellers and customers.

11. To perform cleaning and disinfection in accordance with the instructions specified in Part 3 of this Guidance.

12. To request business households/stalls in the service areas to sign a written commitment to carry out COVID-19 prevention and control work in accordance with the form specified the Appendix 2 issued together with this Guidance.

13. To take actions in accordance with the instructions specified in Appendix 7 issued together with this Guidance when a person is found to have one of the symptoms of fatigue, fever, cough, sore throat, and breathing difficulty at the service area.

14. To organize information, propaganda and guidance for all business households/stalls, employees/workers, sellers at the service areas about this Guidance and measures to prevent and control the COVID-19 pandemic.

15. To adjust the number of employees/working, sellers at the service areas depending on the pandemic situation and in accordance with the regulations of the local authorities.

16. To develop a plan for testing and screening in accordance with the guidance in the Decision No. 4800/QD-BYT dated October 12, 2021 of the Ministry of Health promulgating the Interim Guidelines guiding the implementation of the Government’s Resolution No. 128/NQ-CP dated October 11, 2021 and the vaccination plan against COVID-19 for employees.

17. To regularly self-assess the risk of COVID-19 infection once a week in accordance with the form specified in Appendix 4 issued together with this Guidance and update it on antoancovid.vn.

II. For household businesses/stalls in service areas

1. To comply with the arrangement of selling sites of the service area’s management unit, to ensure a safe distance in the pandemic prevention and control.

2. To require sellers and employees/workers not to come to work if they have one of the symptoms such as fatigue, fever, cough, sore throat, breathing difficulty or if they are under home quarantine as required by the health agencies.

3. To require sellers, employees/workers to always comply with the 5K Message and regulations on the pandemic prevention and control in accordance with the guidance of the service area’s management unit.

4. To immediately notify the service area’s manager, the focal point officer in charge of the pandemic prevention and control at the service area if finding that they or their customers, employees/workers, or sellers have one of the following symptoms such as fatigue, fever, cough, sore throat, breathing difficulty; limit contact, keep a safe distance and strictly comply with the instructions of the service area’s management unit.

5. To remind customers to always wear masks, comply with the distancing regulations when purchasing goods and waiting to purchase goods.

6. To manage information of employees/workers, sellers such as name, year of birth, personal identification number, residential address, phone number, hometown address; require employees/workers and sellers to notify when they are in contact with F0 cases or F1, F2 cases.

7. To fulfill the requirements for the pandemic prevention and control: daily cleaning and disinfection; ensure ventilation; ensure a safe distance for employees/workers, sellers, customers; arrange signs showing the phone number to contact when showing suspected signs of infection, etc.

8. To sign a written commitment to carry out COVID-19 prevention and control work in accordance with the form specified in Appendix 2 issued together with this Guidance.

9. To regularly self-assess the risk of COVID-19 transmission once a week using the form specified in Appendix 5 issued together with this Guidance.

III. For employees/workers, sellers, customers

1. Not to go to the service area if having one of the symptoms such as fatigue, fever, cough, sore throat, breathing difficulty or being under home quarantine at the request of the health agencies.

2. To make a medical declaration upon arrival at the service area.

3. To always comply with the 5K Messages. To be specific:

- To wear the mask properly and properly dispose of the mask after use in trash bins (if it is a disposable mask).

- To maintain a minimum distance from people around as prescribed by the service area’s management unit; limit contact with other people.

- To regularly wash hands with soap and clean water or disinfect hands with hand sanitizer during the time at the service area.

- To cover nose and mouth when coughing or sneezing, preferably with a cloth, or handkerchief, or tissue, or sleeve to reduce the spread of respiratory secretions. To throw tissue covering nose and mouth in the trash and wash hands. To dispose of garbage at the specified place in the service area; avoid touching your eyes, nose, mouth to prevent infection; not to spit indiscriminately.

4. To immediately notify the staffs in charge of the pandemic prevention and control in the service area if finding themselves or employees/workers and sellers, customers have one of the symptoms such as fatigue, fever, cough, sore throat, breathing difficulty and strictly follow the instructions of the service area’s management unit.

5. To ensure safety in pandemic prevention and control while commuting from the residence to the service area and vice versa.

6. Employees/workers, sellers must be fully vaccinated and must sign a written commitment to conduct the COVID-19 prevention and control work in accordance with the form specified in Appendix 3 issued together with this Guidance, regularly self-assess the risk of COVID-19 transmission once a week in accordance with the form specified in Appendix 6 issued together with this Guidance.

IV. For service areas with business, food and beverage services and business activities

1. To require to fully comply with the requirements on food safety conditions as prescribed in Clause 2, Article 2 of the Government’s Decree 155/2018/ND-CP dated November 12, 2018 on amending and supplementing a number of regulations related to business investment conditions under the state management of the Ministry of Health and relevant regulations.

2. The contents that need to be implemented to prevent and control the spread of COVID-19 shall include:

- The food processing area must have a place to wash hands, have sufficient clean water and soap or hand sanitizers. The storing of food samples must be conducted in accordance with law regulations.

- The dining area must be clean and well-ventilated; have a place to wash hands, have sufficient clean water and soap or hand sanitizers; have sufficient tables and chairs and ensure the distance between customers as prescribed (can be staggered or put a partition between customers); have sufficient eating utensils to ensure the separate and clean use for each customer; have sufficient trash cans with lids and bags lining; have a 5K sign on the pandemic prevention and control, instruct customers to wash their hands with soap and clean water or hand sanitizers before, after eating, and after going to the toilet.

- The toilet area must be clean, with sufficient clean water, hand soap, toilet paper; must be sanitized and disinfected at least twice a day.

- For ready-to-eat meals, delivered food must be packed in sealed, safe boxes/bags and preserved in accordance with regulations and instructions throughout the delivery process.

- Food handlers must wear masks and gloves when handling and having direct contact with food.

- The surface of tables and chairs must be cleaned and disinfected after each turn of guests.

Part 3

GUIDANCE ON ENVIRONMENTAL SANITATION, DISINFECTION AT SERVICE AREAS

I. General principles

- To disinfect with common detergents such as ready-to-use multi-purpose cleaning spray bottles or mix household toilet cleaning solutions (containing about 5% sodium hypochlorite) in a ratio of 10 ml of cleaning solution to 1 liter of water to into a solution capable of killing viruses, or a solution containing 0.05% active chlorine after mixing or 70% alcohol. Mix only enough solution for use during the day. Use 70% alcohol to clean electronic equipment surfaces that are susceptible to chemical corrosion or have a small cross-section. The isolation time after disinfection is at least 30 minutes.

- To prioritize disinfection by cleaning. Dirty surfaces must be cleaned with soap and water prior to disinfection.

- To use masks, rubber gloves, and protective clothing when cleaning and disinfecting.

II. Environmental sanitation and disinfection at the workplace of employees, workers, and sellers

1. To fulfill the task of maintaining general hygiene at workplace

- For floors, walls, tables and chairs, objects in the room, food processing places, selling stalls, contact surfaces: disinfect at least once a day.

- For frequently exposed locations such as doorknobs, stair handrails, handrails, elevator buttons, electrical switches, computer keyboards, remote controls, shared phones, buttons press at ATMs, vending machines, etc.: disinfect at least 02 times/day.

- In public areas such as ATMs, vending machines, public drinking water bottles, hand sanitizer solution shall be arranged for employees and customers to disinfect their hands before use.

- For the common toilet area: clean and disinfect at least 02 times/01 working shift or 01 day.

2. To increase ventilation in working areas or locations by increasing ventilation or opening doors and windows, using fans or other suitable solutions. Limit the use of air conditioning (if possible).

III. Environmental sanitation, disinfection at service areas for customers

1. To organize the disinfection of service areas as follows:

- For floors, walls, objects in the room, selling stalls, children's play areas, restaurants, instant food stalls, common toilets: disinfect at least 02 times/01 working shift or 01 day. For restaurants, disinfect dining tables and chairs right after turn of guests.

- For positions with frequent contact such as doorknobs, stair handrails, handrails, elevator control panels, elevator cabins, shopping carts, shopping carts: disinfect at least 04 times/day.

2. To increase ventilation in rooms and service areas by opening doors and windows, using fans, and limiting the use of air conditioning (if possible).

IV. Waste treatment

To arrange enough trash cans with lids, placed in convenient locations at the service area for employees and customers, and conduct daily collection and treatment in accordance with regulations.

Part 4

GUIDANCE ON RISK ASSESSMENT OF COVID-19 INFECTION IN SERVICE AREAS

I. Assessment purposes

To assess the risk of COVID-19 infection at service areas and proactively take remedial measures.

II. Assessment methods

1. For employees, workers and sellers while working at the service area: the self-assessment shall be conducted in accordance with the risk assessment table specified in Appendix 6 issued together with this Guidance.

2. For the management units and employers:

- To self-assess the responsibility for conducting the COVID-19 pandemic prevention and control work at their service area in accordance with the risk assessment table specified in Appendix 4 issued together with this Guidance.

- To examine, compare and assess the compliance with measures to prevent and control the COVID-19 pandemic of business households/stalls at the service area in accordance with the risk assessment table specified in Appendix 5 issued together with this Guidance.

III. Content and instructions for assessment

1. Assessment contents

1.1. For management units and employers

To assess the risk of COVID-19 infection for management units and employers in accordance with Appendix 4 and Appendix 5 issued together with this Guidance.

1.2. For employees, workers, and sellers while working at service areas

To assess the risk of COVID-19 infection for employees, workers, and sellers at service areas in accordance with Appendix 6 issued together with this Guidance.

Part 5

ORGANIZATION OF IMPLEMENTATION

1. Ministry of Health

- To direct the Departments of Health to carry out professional medical works to prevent and control the COVID-19 pandemic in accordance with regulations of this Guidance.

- To organize or coordinate in inspecting and supervising the implementation of pandemic prevention and control works.

- To summarize the implementation situation nationwide and report the implementation results to the standing office of the National Steering Committee for COVID-19 Prevention and Control.

2. Ministry of Industry and Trade

- To direct the Departments of Industry and Trade and relevant units to strictly implement regulations of this Guidance.

- To coordinate in inspecting and supervising the implementation of pandemic prevention and control at service areas.

3. Provincial-level People’s Committees

In localities that are assessed as areas with the pandemic at level 4: in case of necessity, the provincial-level People's Committees shall impose the restriction on the number of sellers and buyers at the same time for service business establishments including shopping centers, supermarkets, convenience stores, wholesale markets and prescribe necessary conditions for operations to ensure COVID-19 prevention and control, including limiting the number of sellers and buyers at the same time for restaurants/ food vendors, traditional markets.

Provincial-level People's Committees shall direct and decentralize departments, agencies and People's Committees at all levels to carry out the following contents in accordance with their competence:

- Based on this Guidance to develop a plan to implement COVID-19 prevention and control in service areas and direct the service area’s management units to conduct a risk assessment of COVID-19 infection or issue a detailed guidance in line with the actual reality of their locality and other documents providing directions if any.

- To direct to organize the dissemination, guiding, propaganda and implementation of this Guidance in their locality.

- To ensure sufficient funding to conduct training, propaganda and instructions on works to prevent and control the COVID-19 pandemic at service areas.

- Based on the actual situation in their locality, the provincial-level People's Committees shall prescribe the frequency of inspection and assessment; supplement and adjust regulations of this Guidance to suit the type and size of shopping centers, supermarkets, markets and restaurants.

- To report the implementation results to the standing office of the National Steering Committee for COVID-19 Prevention and Control for summary.

4. People's Committees at district and commune levels

- To coordinate with relevant units to implement COVID-19 prevention and control at service areas and assess the risk of COVID-19 infection in accordance with regulations of this Guidance. For service areas at risk of infection, it is necessary to request the management units and the employers to take remedial measures and supervise the remedial action.

- To strengthen the inspection and supervision of the implementation of COVID-19 prevention and control at service areas in their locality.

- Commune-level People's Committees shall report the implementation results to the district-level People's Committees for summary; the district-level People's Committees shall report the implementation results to the provincial-level People's Committees to summarize and report to the standing office of the National Steering Committee for COVID-19 Prevention and Control.

* All Appendices are not translated herein.