Technical guidelines for novel coronavirus pneumonia prevention and control for key places, key units and key groups.

These Technical Guidelines are developed to effectively prevent the occurrence of clustered epidemics, minimize the risk of epidemics, and promote the orderly restoration of normal production and living order.
The Guidelines provide for the targeted prevention and control technical requirements to implement and strengthen key protective measures. Measures for key places such as agricultural markets, hotels and restaurants include: reserving protective materials, formulating emergency plans, implement the main responsibilities of the unit, establishing a personnel health management system, strengthening the operation and management of air conditioning and ventilation systems, setting up emergency isolation areas and doing good cleaning and disinfection, etc. Key entities such as food processing units, material importing units, and and other related units shall do a good job in cleaning and disinfecting transportation tools and storage places, and environmental monitoring.