I. Basic Prevention and Control Measures
1. Identify the infectious risks through human to human direct or indirect contacts involved in all business procedures, and take targeted disinfection and isolation measures;
2. Set up the targeted wearing standards and instructions of protective equipments against viral infection for all positions and make sure all the employees master the knowledge;
3. Make clear the specific requirements for body temperature checking and measures, frequency, location, areas and body parts of disinfection for all production shifts in operation;
4. Regulate behavioral standards including the personal hygiene cleaning for all the employees upon entering the company until leaving;
5. Strengthen indoor ventilation, combined with the window ventilation or mechanical ventilation and etc., so as to effectively keep indoor air circulation;
6. Formulate and make clear the implementation procedure of emergency measures when suspected infection incident occurs and specify types, number and instruction of the items required in each link, and make sure staff of all links know and master it;
7. Mark common items, strictly distinguish common items between posts, universal items for groups and public facilities and items for life and welfare, and regulate the use and management standards in a targeted way.
II. Key Points for Prevention and Control in Key Regions
1. Offices and production sites
(1) Keep the air circulation in the offices and production sites, ensure the normal operation of the air conditioning system or exhaust fan, clean the air conditioning filter timely, open windows for ventilation timely;
(2) Narrow down the scope of business activities of the staff on the post and make full use telecommunication facilities and targeted screen for business communication;
(3) Establish information center for departments, regional business and work, uniformly dispatch and transmit instructions and feedback information;
(4) The management of articles should be divided into different areas according to the time and frequency of disinfection;
(5) Pay attention to the instant disinfection of the contact areas of landline phones, computer keyboards, various door knobs, switches of energy facilities and other areas;
(6) It is required that the distance between people should be 1.5 meters, and employees should try to avoid face-to-face operation. For the people on the posts that cannot avoid the operation in the opposite direction, they should be protected by wearing protective clothing, meeting operating standards, and enhancing supervision and other reminding measures;
(7) Cancel all temporary storage containers of domestic garbage in the office areas and the production sites, uniformly stipulate temporary storage sites for all kinds of garbage, and clean up timely;
(8) According to the actual situation of the enterprise, other measures shall be taken, such as forbidding work clothes to be worn out of the factory building and daily life clothes not allowed in the factory building, and so on.
2. Dining hall and tea room
(1) Extend the dining time of employees, ensure that employees eat in different batches, and the number of people in each batch reaches the density requirement of 1.5 meters for the safe distance;
(2) Unify dinning direction of employees, and avoid round table and cross-table dining.
(3) All meals and drinks are packaged separately, and self-service filling shall be cancelled in public areas;
(4) All tableware shall be uniformly distributed by assigned person, and the self-fetching shall be cancelled;
(5) Prepare disinfection facilities for the tea room and dining hall, and disinfect the public facilities, such as water dispenser, coffee machine and induction cooker, and should be disinfected after use as soon as possible;
(6) Enterprises may consider video monitoring of public facilities, or make registration records, so as to facilitate the investigation of risks and hidden dangers in case of emergency;
(7) Temporary storage of garbage is not allowed in the tea room or food storage area. Those places shall be separated from garbage. The garbage in the canteen should be cleaned timely.
3. Changing room and shower room for staff
(1) To avoid gathering, employees should change clothes and shower in different batches;
(2) No personal items shall be kept in the changing room or shower room. Disinfection and ventilation shall be carried out after the staff change clothes or have showers;
(3) Employees are required to clean up all the things in the lockers, so as to avoid mold and corrosion;
(4) The employees' work clothes shall be stored in the box after disinfection;
(5) Perishable items, such as food and so on, shall not be brought into the locker room;
4. Toilets and water rooms
(1) Ensure that the facilities of toilets and water rooms are in good condition. Check the connection between the facilities under repair and the abandoned water passage, and seal them after taking measures.
(2) Adequate hand sanitizers and corresponding sanitation and disinfection supplies should be prepared, and ensure the normal operation of water supply facilities such as faucets;
(3) Keep the lavatory ventilated, ensure that the flushing facilities are in good condition, clean the lavatory garbage in time, and increase the frequency of cleaning and disinfection.
5. Rest areas for staff
(1) During the epidemic, employees should try to avoid resting in concentrated area during the break together, and should rest in their own working stations independently, try to prevent random walking and communication;
(2) If conditions not allowed, the rest of employees should be divided into different batches, so as to reduce the density of personnel in the area, and they should keep at least 1 meter-distance with others, and avoid contacts, such as shaking hands, offering cigarettes, pouring water, etc.;
(3) Ensure that the rest area and other public places are well ventilated. Employees are not required to leave any personal belongings behind. Do timely cleaning and make regular disinfection.
(4) Corrosive and volatile articles are prohibited from entering into the public places.
6. Other gathering area for the staff
(1) Employees shall wear masks all the time when travelling by means of transport;
(2) The internal convenient store of the enterprises shall adopt the window way to sell goods, and employees are not allowed to enter into the center and purchase goods by themselves. At the same time, the measures and standards of the hygiene and disinfection in the convenient store should comply with the relevant food safety standards;
(3) Sanitizer should be provided by the side of vending machine, and the staff is required to be disinfected immediately;
(4) Control the number of people in the smoking area. The smoking area in the enterprise should be delimited and disinfected along the boundary. It is forbidden to bring inflammable disinfectants into the smoking area in order to prevent fire. Employees are required to be disinfected after they enter or leave.
(5) During the epidemic, outsiders are prohibited from entering into the staff gathering area.
III. Key Points for Prevention and Control of Operation Links of Main Business Processes
1. Material circulation process
(1) Direct contact of personnel shall be avoided for handing over articles, and corresponding logistics equipment shall be used. The process of handover before takeover shall be strictly followed. There should be a time gap between handover and takeover to avoid close contact;
(2) For handing over outside articles, a clear boundary shall be defined at the handover site, and a protective marking line shall be made, and ensure that the articles entering the line are disinfected or safety confirmed;
(3) The handover responsibility shall be clearly defined with the customer receiving party or the logistics agent, and both parties should ensure the safety of the goods before crossing the delivery line;
(4) Monitor and ensure the safety and frequency of disinfection of stored goods.
2. Business document transfer process
(1) Define a clear stop line for all kinds of people from the outside. After having business communication with visitors, do carry out corresponding disinfection or self safety confirmation within the stop line before entering the office area or production site;
(2) The process of handover of all paper documents is the same as the circulation process of articles. The document box should be fixed at the handover place to facilitate the delivery and reception of paper documents in the process of handover and takeover;
(3) Confirm the safety of outside mails before crossing the stop line, or clean and disinfect them accordingly.
3. Management information exchange
(1) Cancel all the people-gathering meetings, use video and teleconferences, or use blackboard to release information;
(2) Ensure information communication with centers for disease control and prevention and relevant professional consultation institutions, so as to obtain the professional, latest prevention and control standards, methods and other information timely;
(3) Ensure the accuracy of customer demand information, internal actual production capacity information, supply resource information and internal material reserve information, effectively balance the production plan, and determine the consumption of protective equipment required for production and operation;
(4) Sort out all the record information of daily protection work, and form a relatively fixed contact communication network for various posts, so as to take isolation measures in case of emergency.
IV. Measures for collection and transmission of infection and control information
1. Strictly check the epidemic situation of returned personnel, master the health status of each employee and family member and travel information during the Spring Festival holiday in detail, and comprehensively check whether they have contact with the personnel from other provinces and key epidemic areas. For the employees who have returned from other provinces and had contact with the confirmed and suspected infected persons, strictly implement the isolation observation measures, and these employees are able to return to work only after they are confirmed healthy;
2. Continuously record the daily work contact among the employees as well as the contact between employees and outsiders;
3. Strictly implement the registration system for the employees and visitors;
4. Formulate and implement the reporting system for the contact group of employees after leaving the company during the protection period;
5. Make statistics and report the actual consumption and supplementary demand information of protective consumables daily, and make inventory records;
6. Make the registration record of shared goods, record temperature of employees on a regular basis, and record cleaning and disinfection for all area.
V. Emergency measures for infection
1. Clearly indicate each area’s person in charge of emergency and contact information, make sure to inform the area’s person in charge at the first time when the employees have fever or other conditions;
2. Make clear the route from each area to the isolation area for suspected employees;
3. Collect the track of suspected employees in time, the information records of persons they have contact with, objects and areas, delimit the risk range, isolate the frequently contacted personnel and objects, and take measures according to the risk degree, or disinfect all over again;
4. When the suspected infected employee is confirmed as the infected patient by the medical institution, immediately provide the epidemic prevention institution with the report of the employee's contact group;
5. When there is contact between the infected person outside the enterprise and the employees, the risk range of the employees inside the enterprise shall be defined by tracing the records.
VI. Safeguard measures for protective facilities and supplies
1. Set up the billboard of "epidemic prevention" information in the obvious place of the enterprise, report and update the information timely;
2. The effectiveness of staff protective equipment and disinfection equipment, methods and preparations shall be confirmed by professionals or institutions;
3. Establish the source channel for purchasing protective and disinfecting articles, and maintain information communication with suppliers to ensure the timely and uninterrupted supply of required articles;
4. Set up isolation room for sick staff, and storage and disinfection area for risk goods, and prepare rescue tools such as stretchers;
5. Ensure that there are sufficient supplies for each process link when taking suspected infection emergency measures;
6. Store the inflammable and volatile disinfectants safely, and ensure the validity of other protective articles.
VII. Assurance Measures of Prevention and Control Measures Management
1. Establish a reporting system for prevention and control work, and clarify the responsibilities and specific tasks of personnel at all levels;
2. Responsibilities and specific tasks of prevention and control information statistics and records, body temperature check and disinfection implementation, inventory and distribution of protective articles, emergency response, contact with disease control departments and hospitals and etc.  shall be assigned to specific personnel;
3. Train the emergency handling personnel, and make sure the person capable of emergency response, rescue and self-protection through the simulation field evaluation;
4. The top management shall obtain the latest information in time to ensure the effectiveness of all protective measures and continuous improvement to achieve the goal of completely blocking the spread of virus.