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.

Quyết định 2225/QĐ-BCĐQG năm 2020 về "Hướng dẫn phòng, chống và đánh giá nguy cơ lây nhiễm dịch COVID-19 tại trung tâm thương mại, siêu thị, chợ, nhà hàng" do Ban Chỉ đạo Quốc gia phòng, chống dịch Covid-19 ban hành