Forced restart of catering establishments has become a nightmare for us epidemic prevention and control

At present, the number of COVID-19 infected people in the United States is approaching 5 million 200 thousand, and the death toll is approaching 170 thousand. In recent days, the number of new infections has increased by more than 40 thousand on a single day.

In the past July, the daily increase even exceeded 70000. At the same time, the United States has begun to resume work and production. Shopping malls and bars all over the country have been restarted. What follows is the gathering of people. However, after several months of “home epidemic prevention”, retaliatory consumption has not become the main topic. On the contrary, the “retaliatory growth” of the epidemic has pushed the number of infected people in the United States to a new level. According to US media reports, among the newly infected people in recent months, restaurants are increasingly becoming the main source of the outbreak.

New York Times reported in a August 12th report that both the government and restaurant operators hope to return to work as soon as possible, but bars and restaurants have become the focus of COVID-19 infection. < / P > < p > the New York Times cited a series of data. For example, in Maryland, not far from Washington, D.C., 12% of the new infections in the last month can be traced back to restaurants; in Colorado, the proportion is about 9%; in San Diego, of the 39 cases of community-wide infections in recent weeks, 15 came from restaurants. Even in Washington, D.C., with the restart of urban life, the epidemic is on the rise. In a Mexican restaurant in Spokane, Washington state, where the outbreak first occurred, all 24 customers and one restaurant employee were diagnosed, although the restaurant took preventive measures according to the recommendations of the local public health department. < / P > < p > many catering service personnel are also facing a dilemma. On the one hand, the last round of the rescue plan has ended, while the new round has not yet taken shape, which forces many catering industry practitioners to reconsider whether to start work at the health risk of themselves and their families; on the other hand, many restaurant operators can’t wait to restart, but also force employees to come back to work. During the business period, many customers do not wear masks and do not keep social distance, which increases the risk of epidemic spread. < / P > < p > many places have to “mend” quickly. Since June, with the rapid growth of the epidemic, restaurants and other places, including Nashville, Las Vegas and Atlanta, have been temporarily closed. Recently, Florida and Texas, the hardest hit states in the United States, have adjusted their bar opening policies to cope with the soaring infection data. New York State, which was once the hardest hit by the epidemic, is now in a relatively good situation. However, in the case of the soaring number of infections in the United States, it still adopts strict restrictions on restaurants, such as banning hall food. < / P > < p > however, the increase in the number of people infected due to the gathering of people in restaurants is still a headache for public health experts. American public health expert fudge once said that any form or purpose of personnel gathering will increase the risk of infection. < / P > < p > public health experts, including fudge, have tried their best to persuade young people to be responsible. If the epidemic is brought under control earlier, life will return to normal earlier. But in the context of the nationwide rush to restart, and the government’s efforts to reduce the risk of the epidemic, these painstaking efforts seem powerless.