Guidelines for Key Prevention and Control Measures that Should Be Always Observed by the Public

Source:    |      Date:2020-08-10


  I.    Often wear a mask

  1.    Personnel who need occupational protection or may have frequent close contact with the public due to work needs (such as traffic police, industry law enforcement personnel, community workers, and commercial service personnel) should wear masks according to job requirements.

  2.    Personnel suffering from any respiratory infectious diseases (such as flu and common cold) should try to avoid going to public places (areas), and must wear masks when needed.

  3.    Caregivers of the elderly, infants, and chronically bedridden patients should suspend nursing care when suffering from respiratory infections; and must wear medical surgical masks and maintain hand hygiene if the nursing care is unavoidable.

  4.    Anyone should wear a surgical mask when visiting a hospital or accompanying someone to a hospital.

  5.    It is recommended that you bring masks with you when going out, and wear them in time if you encounter uncertain risks (e.g. crowded outdoor scenic spots) or the competent authorities of the industry have special regulations on wearing masks (e.g. taking public vehicles).

  6.    For the types of masks and related precautions, please refer to the relevant guidelines on masks of the Beijing Center for Diseases Prevention and Control.

  II.   Observe social distancing

  1.    It is recommended to make an appointment to enter the store and arrange the time reasonably to avoid crowds for restaurants, beauty salons, libraries, art galleries and other places where condition permits.

  2.    It is recommended to set up "one-meter spacing line" in areas where people can easily gather for taking meals (drinks) and checking out. It is advisable to ask the waiter to come and check out at the table to avoid and control the gathering of personnel.

  3.    When holding promotional activities, customers should be guided to observe social distancing and avoid gathering in one place for a long time.

  4.    In parks, scenic spots, agritainment and other leisure and entertainment venues, the traffic should be controlled by means of appointment, limit, and peak shifting.

  5.    The public should always follow the requirements of managers in public places, observe social distancing and improve self-protection awareness.

  III.   Maintain hand hygiene

  1.    In daily life, the public should develop a good habit of washing hands or using hand-washing disinfectants before and after eating, going to the toilet, and after touching public objects or parts.

  2.    If you suspect that you have touched something that may be contaminated, wash your hands immediately, or use hand disinfectant.

  3.    In addition to the separation of raw and cooked food during the cooking process, hands should be washed at any time during the cleaning and processing of raw meat, eggs, and aquatic products, especially before making ready-to-eat foods.

  4.    Try not to touch your mouth, eyes, and nose before cleaning your hands; try not to cover you face directly with hands when you cough or sneeze, instead, use your elbow or a tissue.

  IV.   Cooperate with health monitoring

  1.    All members of the public should cooperate with the health monitoring carried out by communities, public places and units, present “Health kit" as required, and cooperate with body temperature monitoring.

  2.    In case of fever, dry cough and other symptoms, it is necessary to refer to the Guidelines for Consultation of the Public Having Fever and Respiratory Symptoms during the COVID-19 Outbreak to seek medical treatment in time. Students and staff are not allowed to attend classes or go to work when they are ill.

  V.    Maintain dietary hygiene

  1.    When eating out, it is recommended to choose a legitimate restaurant and avoid eating raw or half-cooked.

  2.    When buying food and raw materials for home cooking, it is recommended to choose products from legitimate businesses. The raw and cooked food shall be separated during cooking.

  3.    Animal-derived food (including beef and mutton, poultry, and aquatic products) should be cooked thoroughly. Knives and cutting boards that have processed animal-derived food should be cleaned and disinfected in time.

  4.    Fruits and vegetables eaten raw or half-raw should be washed with running water before being eaten.

  VI.   Pay attention to daily cleaning and disinfection

  1.    Open the window for ventilation 2 to 3 times a day, not less than 30 minutes each time, to keep indoor air circulation.

  2.    Keep the living room clean and tidy through wet cleaning.

  3.    The filters and surface coolers should be cleaned or disinfected regularly when using split air conditioners at home.

  4.    Domestic garbage shall be cleaned up in time every day. Do not put the garbage in the corridor, instead, put them in the trash can of the community.