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NATIONAL
STEERING COMMITTEE FOR COVID-19 PREVENTION AND CONTROL
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THE
SOCIALIST REPUBLIC OF VIETNAM
Independence - Freedom – Happiness
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No.
2225/QD-BCDQG
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Hanoi, May 28,
2020
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DECISION
ON PROMULGATION OF “GUIDANCE ON PREVENTION AND CONTROL AND
ASSESSMENT OF TRANSMISSION RISK OF COVID-19 IN SHOPPING MALLS, SUPERMARKETS,
MARKETS, RESTAURANTS”
THE HEAD OF NATIONAL STEERING COMMITTEE FOR COVID-19
PREVENTION AND CONTROL
Pursuant to the Law on prevention and control
of infectious diseases dated November 21, 2007;
Pursuant to Decree No. 101/2010/ND-CP dated
September 30, 2010 of the Government on guidelines for the Law on prevention
and control of infectious diseases in terms of implementation of isolation
measures, enforced isolation measures and specific anti-epidemic measures
during the epidemic period;
Pursuant to the Decision No. 170/QD-TTg dated
January 30, 2020 of the Prime Minister on establishment of the National
Steering Committee for Prevention and Control of SARS-CoV-2;
Pursuant to the Decision No. 56/2010/QD-TTg
dated September 16, 2010 of the Prime Minister on power to establish,
organization and operation of steering committees for prevention and control of
epidemic;
At the request of the Ministry of Health,
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Article 1. Issue together with this Decision the “Guidance on
prevention and control and assessment of transmission risk of COVID-19 in
shopping malls, supermarkets, markets, restaurants”.
Article 2. The Guidance on prevention and control, and assessment of
transmission risk of COVID-19 in shopping centers, supermarkets, markets, and
restaurants (including shops, stalls selling instant food or cooked food,
restaurants) shall apply nationwide.
Article 3. This Decision shall enter into force upon signing and
supersede the Official Dispatch No. 831/BYT-MT dated February 21, 2020 on
promulgation of “Guidance on prevention and control of COVID-19 pandemic for
shopping malls, supermarkets, markets, restaurants, hotels, parks, tourist
areas”.
Article 4. Members of the National Steering Committee for COVID-19
prevention and control; Minister; Heads of ministerial-level agencies, heads of
governmental agencies and Presidents of the People's Committees of provinces and
cities shall implement this Decision./.
PP. HEAD OF
STEERTING COMMITTEE
DEPUTY HEAD
Do Xuan Tuyen
Deputy Minister of Health
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ON PREVENTION AND CONTROL AND ASSESSMENT OF TRANMISSION RISK
OF COVID-19 IN SHOPPING MALLS, SUPERMARKETS, MARKETS, RESTAURANTS
(Issued together with Decision No. 2225/QD-BCDQG dated May 28, 2020 of the
National Steering Committee of COVID-19 prevention and control)
PART ONE
GENERAL INFORMATION
ABOUT COVID-19 PANDEMIC AND SCOPE
1. Severe acute
respiratory syndrome caused by novel strain of SARS-CoV-2 virus (COVID-19)
is an acute infectious disease of category A, which is an extremely
dangerous infectious disease spreading very quickly with high mortality or
unknown pathogens. So far, no specific treatment and preventive vaccines have
been available. Prevention is mainly based on personal hygiene measures, early
detection and isolation, close monitoring of suspected cases, prevention and
control of community transmission and environmental sanitation.
2. Transmission route,
incubation period
- The disease is transmitted from person to
person through the respiratory tract, through saliva and droplet secretions
from the nose or throat when an infected person coughs or sneezes, or
by touching certain objects contaminated with the virus and then touching eyes,
nose, and mouth.
- The incubation period is in 14 days.
SARS-CoV-2 virus carriers are able to transmit the virus to those around them.
- Direct contact with infected people,
especially in mass gatherings such as factories, railway stations, bus
stations, airports, festivals, on public transport, shopping malls,
supermarkets, markets, restaurants, hotels, parks, tourist areas, etc. will
speed up the virus spread
3. Symptoms
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- Some people infected with SARS-CoV-2 may have
mild clinical and unclear symptoms, making it difficult to detect.
- Probable COVID-19 case: a person with
at least one of the symptoms such as: fever; cough; sore throat; difficult
breathing or pneumonia and has one of the following epidemiological links:
+ He/she has arrived in/passed/lived in/come
back from the country or territory where COVID-19 cases of domestic
transmission have been reported according to World Health Organization (WHO) in
14 days prior to his/her date of entry to Vietnam.
+ He/she has arrived at/lived in/come back from
an active outbreak in Vietnam in the 14 days prior to onset of symptoms.
+ He/she
has been in close contact with a confirmed COVID-19 case or probable
COVID-19 case in the 14 days prior to onset of symptoms
- Confirmed COVID-19 case: a probable
COVID-19 case or any person who tests positive for SARS-CoV-2, confirmed by a
laboratory authorized by the Ministry of Health.
- People in close contact: any individual
within 2 meters of a confirmed COVID-19 case or probable COVID-19 case,
including:
+ Those that have lived in the same household or
family with a confirmed COVID-19 case or probable COVID-19 case.
+ Those who have worked in the same working team
or office with a confirmed COVID-19 case or probable COVID-19 case.
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+ Those sitting in the same row with and two
rows before or after the seat of a confirmed COVID-19 case or probable COVID-19
case on the same mean of transport (train, car, airplane, ship, etc.). In some
specific cases, depending on the results of epidemiological investigations, the
health authority will decide to expand the list of those in close contact
regarding passengers traveling on the same mean of transport
+ Any individual who has close contact with a
confirmed COVID-19 case or probable COVID-19 case in other situations.
4. Some principles and
concepts of COVID-19 prevention and treatment
- Currently there is no
specific antiviral medicine or vaccine for COVID-19, so
supportive care and symptomatic treatment are mainly provided. The main
preventive measures are early detection and quarantine of confirmed cases,
quarantine of F1 (who are in close contacts with confirmed COVID-19 case) and
F2 (who are in contact with F1).
- Take droplet precautions to avoid direct
infection by inhaling droplets containing the virus spread in the air through
coughing, sneezing, talking and take contact precautions to prevent indirect
infection caused by touching surfaces contaminated with the virus and then
touching the eyes, nose and mouth. Common preventive measures include:
stay home and only go out when absolutely necessary;
wear a mask and keep a safe distance as required when going out; wash hands
often with soap and clean water or hand sanitizers; clean houses and maintain
ventilated area; make electronic medical declarations.
- Regulation on minimum distance and wearing
masks is elaborated by the Government or the National Steering Committee for
COVID-19 Prevention and Control.
- Hand washing is understood as washing hands
with clean water and soap for at least 30 seconds or cleaning hands with hand
sanitizers.
- Hand sanitizers: must contain at least 60% of
alcohol or bactericidal active substances as prescribed by the Ministry of
Health.
5. Scope and regulated
entities
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This Guidance applies to shopping malls,
supermarkets, markets, restaurants (including shops, stalls providing instant
food or cooked food, restaurants), hereinafter referred to as service areas.
5.2. Regulated entities
- Management organizations and
individuals/persons in charge/directors of service areas (hereinafter referred
to as management units).
- Employers, employees, workers, salespersons in
the service areas.
- Customers entering service areas.
PART TWO
GUIDANCE ON PREVENTION
AND CONTROL OF COVID-19 INFECTION IN THE SERVICE AREA
I. Guidance for employees,
workers, and salespersons during working time in the service area
Employees, workers, and salespersons shall take
measures to prevent and control COVID-19 in the workplace in accordance with
the Guidance on prevention and control and assessment of transmission risk of
COVID-19 in the workplace and dormitories issued by the National Steering
Committee for COVID-19 Prevention and Control.
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- Wear a mask and gloves when preparing food or
drinks, in direct contact with food and customers.
- Refrain from shaking hands, limit contact with
customers (if possible), and keep a distance when getting face-to-face with
customers.
- Arranging seats for customers to eat and drink
with adequately safe distance as prescribed.
- Require or instruct customers to wash their
hands with soap and clean water or hand sanitizers before and after eating,
after using the toilet.
- Clean and disinfect the surface of tables and
chairs as soon as practicable after each customer leaves.
II. Instructions for
customers
1. Refrain from going to the service area if
having one of the symptoms such as fatigue, fever, cough, sore throat,
difficulty breathing or are in quarantine at home as required by health
authorities.
2. Always wear a mask properly when going to a
crowded place following the guidance of the Ministry of Health and immediately
discard the mask after use (if it is a disposable mask) into the trash can at
the designated place.
3. Keep a minimum distance from people around.
Customers who use food and drink services should keep the hygiene, avoid
sitting face-to-face or chatting when eating, leave immediately after finished
eating, avoid unnecessary contact. Keep a safe distance when eating (as
required, sitting facing away from each other).
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5. 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. Throw tissues which have covered
the nose or mouth away into the trash can and wash hands. Dispose of waste at
the designated place in the service area.
6. Avoid putting hands on eyes, nose, and mouth
to prevent infection.
7. Do not spit indiscriminately.
8. When having one of the symptoms such as:
fatigue, fever, cough, sore throat, or shortness of breath, immediately do the
following:
a) Immediately notify the staff in the service
area for further instructions and support.
b) Limit contact and keep a minimum distance
from people around.
c) Strictly follow instructions of the competent
person of the service area.
III. Responsibilities of
management units and employers
Management units and employers shall take
measures to prevent and control COVID-19 in the workplace in accordance with
the Guidance on prevention and control and assessment of transmission risk of
COVID-19 in the workplace and dormitories issued by the National Steering
Committee for COVID-19 Prevention and Control.
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1. Formulate a COVID-19 prevention and control
plan for the service area. Designate and make public contact information (name,
phone number) of the officer who is responsible for responding to COVID-19
concerns in the service area so that employees, workers and customers know and
contact when necessary.
2. Sign commitment with local authorities to
strictly comply with regulations and recommendations on prevention and control
of COVID-19. Request organizations and individuals doing business in the
shopping mall, supermarket or market to sign commitments to strictly comply
with regulations and recommendations on prevention and control of COVID-19 in
the service areas.
3. Make electronic medical declarations, monitor
the health, measure the temperature of workers before they return to work in
the service area and on the daily basis; do not allow those who have at least
one of the symptoms to work: fatigue, fever, cough, sore throat, difficulty
breathing.
4. At the door/entry and exit of the service
area: designate staff to measure body temperature of customers coming to the
service area in accordance with the provisions of the Government, the National
Steering Committee for COVID-19 Prevention and Control; require workers and
customers to disinfect hands, wear masks (except when eating) and keep
distances as prescribed; display signage about COVID-19 prevention and control
for customers; in queue areas, floor markers must be displayed for separation
between customers as prescribed.
5. Arrange enough trash cans with lids; arrange
adequate hand washing areas, toilets and ensure there are always enough clean
water and soap or hand sanitizers for employees, workers, salespersons at
service areas and customers. For employees, workers in the service area who
cannot leave the position during the shift, they must be provided with
alcohol-based hand sanitizers.
6. Provide adequate masks and require employees,
workers and salespersons to always wear masks and keep a distance when
interacting with other people as prescribed.
7. For shopping malls and supermarkets,
temporary quarantine rooms must be in place and proper actions must be taken
when there is a case showing one of the symptoms such as: fatigue, fever,
cough, sore throat, difficulty breathing in accordance with Guidance on
prevention and control and assessment of transmission risk of COVID-19 at
workplace and dormitories, issued by the National Steering Committee for
COVID-19 prevention and control.
In case a worker is identified as infected with
COVID-19 at the workplace, the screening, disinfection and environmental sanitation
shall be conducted according to the Guidance on prevention, control and
assessment of transmission risk of COVID-19 in the workplace and dormitories
issued by the National Steering Committee for COVID-19 prevention and control.
8. For service areas with business activities,
food and beverage services
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8.2. Certain things to do to prevent and control
the spread of COVID-19:
- Food and beverage processing area must have a
place for hand washing, sufficient clean water and soap or hand sanitizers for
people who prepare and process food and drink.
- The dining area must have a place for hand
washing, adequate clean water and soap or hand sanitizers; ensure clean, airy,
adequate tables and chairs and set the distance between the patrons as
prescribed (arrange diners to sit facing away from each other or set up
partitions between diners); there are enough eating and drinking utensils for
every customer and they are clean and disinfected before and after use if
reused. There are enough trash cans with a lid and a trash bag. There are
signage of instructions and regulations on epidemic prevention and control.
- Food for takeaways or delivery must be packed
in sealed boxes/bags, safe and preserved as prescribed during the delivery.
- Keep food samples as prescribed.
- Make sure customers do not share items such as
cups, water bottles, hand towels, etc.
- Toilets must have enough clean water, soap for
washing hands, toilet paper; ensure toilets must be cleaned and disinfected at
least 2 times per day.
9. Provide training and information for all
employees, workers and salespersons in the service area on the implementation
of this Guidance and other instructions of the National Steering Committee for
COVID-19 prevention and control.
10. Raise customer’s awareness of COVID-19
prevention and control in the service areas.
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13. Set up a group to check and supervise the
implementation of this Guidance.
14. Ensure all necessary and sufficient
condition for complying with requirements in this Guidance.
IV. Guidance on environmental
sanitation, disinfection in the service area
1. General principles
- Disinfect by (i) a common detergent such as an
all-purpose spray cleaner or (ii) mixing a toilet bowl cleaner (containing
about 5% sodium hypochlorite) in a ratio of 10 milliliter of bleach solution
with 1 liter of water to make a solution that could kill the virus, or (iii)
0.05% chlorine solution or (iv) alcohol 70 percent. Only dilute enough solution
to use during the day. Use alcohol 70 percent to clean electronic surfaces that
are corrosive to chemicals or have small section. Ventilate for at least 30
minutes after disinfection.
- Disinfection by cleaning is highly
recommended. Clean visibly dirty surfaces with soap and water prior to
disinfection.
- Use masks, rubber gloves, protective clothing
when performing cleaning and disinfection.
2. Environmental sanitation, disinfection at
the workplace of employees, workers and salespersons
2.1. Doing good general hygiene at the
workplace
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- For shared toilet: clean and disinfect at
least 02 times per 01 working shift or 01 day.
2.2. Increase ventilation in work
areas and locations by increasing ventilation or opening doors and windows,
using fans or other suitable methods. Limit use of air conditioners (if
possible).
3. Environmental sanitation, disinfection at
service delivery areas
3.1. Disinfecting service delivery areas as
follows:
- For the floors, walls, objects in the room,
sale booths, playgrounds, restaurants, food stalls, public toilets: disinfect
at least 02 times per 01 working shift or 01 day. For restaurants, disinfect
the surface of tables and chairs as soon as practicable after each patron
leaves.
- For frequently touched surfaces such as doorknobs,
handrails, elevator control panels, elevator cabins, shopping carts, trolleys:
disinfect at least 04 times per day .
3.2. Increase ventilation in rooms
and areas of the service areas by opening doors and windows, using fans, and
restricting the use of air conditioners (if possible).
4. Waste treatment: place enough trash
cans with lids at convenient positions in the service areas for employees,
workers and customers, and collect and treat garbage on a daily basis according
to regulations.
PART THREE
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I. Purpose
Assess the transmission risk of COVID-19 in the
service areas and proactively take response actions.
II. Methods
1. Regarding employees, workers and salespersons
during working time in the service area: make the self-assessment by completing
the Checklist 1.1
2. For management units and employers:
- make the self-assessment of responsibilities
for implementing COVID-19 prevention and control in the service area by
completing the checklist for management units in Checklist 1.2
- Check, compare and assess the compliance with
measures of prevention and control of COVID-19 by employees, workers and
salespersons during their working time in the service area according to
Checklist 1.1.
III. Assessment checklist
and instructions
1. Checklist
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Checklist 1.1. Assessment of transmission risk
of COVID-19 for employees, workers and salespersons in the service area
No.
DESCRIPTION
Grading
scale
Point
Done
(maximum point)
Done but
not complete
Not done
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Before going to the service area:
1.1
Done: self-measuring daily
temperature (if possible), reporting to the employer or the managing unit of
the service area and staying at home to monitor their health if having
symptom of fatigue, fever, cough, sore throat, or shortness of breath.
5
2,5
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1.2
Done: not going to the service
area if being in quarantine at home as required by the health authority.
5
2,5
0
2
While working at the service area:
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2.1
Done: wearing a mask properly as
guided by the Ministry of Health; wearing gloves when preparing food or
drinks, in direct contact with food
15
7,5
0
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Done: refraining from shaking
hands, limiting contact with customers (if possible), keeping a distance as
required
10
5
0
2.3
Done: washing hands often with
soap and clean water or hand sanitizers
10
5
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2.4
Done: requiring or instructing
customers to wash their hands with soap and clean water or hand sanitizers
10
5
0
2.5
Done: covering their nose and
mouth when coughing or sneezing with a sleeve, cloth, handkerchief, or tissue
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2,5
0
2.6
Done: avoid putting their hands
on their eyes, nose, and mouth to avoid infection
5
2,5
0
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Done: arranging seats for diners
with adequately safe distance as prescribed
10
5
0
2.8
Done: cleaning and disinfecting
the surface of tables and chairs as soon as practicable after each customer
leaves.
10
5
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2.9
Done: making sure customers do
not share items such as cups, water bottles, hand towels, etc.
5
2,5
0
2.10
Done: disposing of waste at the
designated place in the service area
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2,5
0
2.11
Done: reporting to the officer
in charge in the service area and employer if they detect either himself or
herself, a salesperson or a customer having symptom of fatigue, fever, cough,
sore throat, or shortness of breath
5
2,5
0
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Total
100 points
50 points
0 point
Risk grade:
- From 80 to 100 points: good performance, low
transmission risk.
- From 50 to 79 points: medium performance,
medium transmission risk.
- From 0 to 49 points: poor performance, high
transmission risk.
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1.2. For management units and employers:
Checklist 1.2. Assessment of transmission risk
of COVID-19 for management units and employers
No.
DESCRIPTION
Grading
scale
Point
Done
(maximum point)
Done but
not complete
Not done
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1
Done: formulating a COVID-19
prevention and control plan for the service area
4
2
0
2
Done: designating and making
public contact information (name, phone number) of the officer who is
responsible for responding to COVID-19 concerns in the service area
4
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0
3
Done: signing commitment with
local authorities to strictly comply with regulations and recommendations on
prevention and control of COVID-19; requesting organizations and individuals
doing business in the shopping mall, supermarket or market to sign commitments
to strictly comply with regulations and recommendations on prevention and
control of COVID-19 at service areas
4
2
0
4
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5
2,5
0
5
Done: providing adequate masks
and require workers and salespersons to always wear masks (except eating) and
keep a distance when interacting with other people as prescribed
7
3,5
0
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6
Done: at the door/entry and
exit of the service area: assigning staff to measure body temperature of
customers; maintaining minimum distance between people, displaying signage
about COVID-19 prevention and signage for customers; in queue areas, floor
markers must be displayed for separation between customers as prescribed
7
3,5
0
7
Environmental sanitation, disinfection
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7.1
Done: disinfecting floors,
walls, tables and chairs, room objects at the workplace at least 01 time per
day; disinfecting at least 02 times per 01 working shift or 01 day at the
service delivery area. For restaurants, disinfecting the surface of tables
and chairs as soon as practicable after each patron leaves
4
2
0
7.2
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4
2
0
7.3
Done: placing hand sanitizers
for workers and customers in public areas such as ATM machines, vending
machines, public drinking water bottles
7
3,5
0
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7.4
Done: cleaning and disinfecting
at least 02 times per 01 working shift or 01 day in the public toilet
5
2,5
0
7.5
Done: increasing airflow in work
areas and locations by increasing ventilation or opening doors and windows,
using fans or other suitable methods. limiting use of air conditioners (if
possible).
3
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0
8
Done: placing enough trash cans
with lids at convenient positions in the service areas for workers and
customers, and collecting and treating garbage on a daily basis according to
regulations
3
1,5
0
9
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7
3,5
0
10
Done: strictly complying with
food safety requirements as prescribed
5
2,5
0
...
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11
Done: making sure customers do
not share items such as cups, water bottles, hand towels, etc.
3
1,5
0
12
Done: ensuring toilets always
have enough clean water, soap for washing hands, toilet paper; ensure toilets
always be cleaned and disinfected at least 2 times per day
3
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0
13
Done: providing training,
information for all workers and salespersons in the service area on the
implementation of this Guidance and other instructions of the National
Steering Committee for COVID-19 prevention and control
5
2,5
0
14
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5
2,5
0
15
Done: setting up a group to
check and supervise the practices of COVID-19 prevention and control
5
2,5
0
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16
Done: screening health of
workers before they return to work Particularly, conducting health check-up
of cooking staff and service staff at restaurants before they return to work
and monitoring their health on a daily basis
5
2,5
0
17
Done: requiring employees,
workers and salespersons to make self-assessment in Checklist 1.1
5
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0
100 points
50 points
0 point
Risk grade:
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- From 50 to 79 points: medium performance, risk
of infection.
- From 0 to 49 points: poor performance, high
transmission risk.
Notes: In case of medium transmission risk or
high transmission risk, it is necessary to review and correct deficiencies
immediately to ensure no spread of COVID-19 and safety for employees, workers
and customers.
PART FOUR
IMPLEMENTATION
1. Ministry of Health
- Direct Departments of Health to implement
specialized work related to the COVID-19 prevention and control in accordance
with this Guidance in the service area.
- Organize or coordinate to inspect and
supervise the implementation of epidemic prevention and control.
- Summarize the implementation nationwide and
report the implementation results to the National Steering Committee for
COVID-19 prevention and control.
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- Direct Departments of Industry and Trade and
relevant units to seriously implement this Guidance in the service area.
- Organize or coordinate to inspect and
supervise the implementation of epidemic prevention and control.
3. The People's Committees
of provinces
The People's Committee of province shall direct
and delegate Departments, branches and inferior People's Committees to perform
according to their competence the following:
- Based on this Guidance, develop a plan to
implement the prevention and control of COVID-19 pandemic in the service area
and direct management units in the service area to conduct a assessment of
transmission risk of COVID-19 or issue detailed instructions in conformity with
local practical circumstances and other guiding documents if any.
- Direct the dissemination, guidance,
propagation and implementation of this Guidance in the province.
- Ensure sufficient funds to provide training,
propagation and guidance on what to do to prevent and control COVID-19 pandemic
in service areas.
- Depending on circumstances of the province,
the People's Committee of province shall specify the frequency of examination
and assessment; and make amendments to the Guidance to suit each type and size
of shopping malls, supermarkets, markets and restaurants.
- Summarize the implementation nationwide and
report the implementation results to the National Steering Committee for
COVID-19 Prevention and Control.
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- Cooperate with relevant units in implementing
COVID-19 prevention and control in the service areas and assessing the
transmission risk of COVID-19 in accordance with this Guidance
For service areas having transmission risk, it
is necessary to request the management units and employers to correct
deficiencies and supervise such correction.
- Strengthen inspection and supervision of the
implementation of COVID-19 prevention and control in the district or commune.
- The People's Committee of commune shall report
the implementation results to the People's Committee of district for
consolidation; the People's Committee of district shall report the
implementation results to the People's Committee of province for consolidation
and then reporting to the Ministry of Health as prescribed.