The revised version of the ‘Technical Plan for Prevention and Control of Novel Coronavirus Pneumonia in Primary and Middle Schools’ emphasizes that students in low-risk areas do not need to wear masks, and teachers do not need to wear masks during teaching. The plan stipulates that primary and middle schools should carry out safety prevention measures on campus, implement relevant prevention and control measures and safety protection regulations, and strive to ensure that everyone entering and entering the school is healthy and uninfected, and minimize the risk of outsiders.

The plan stipulates that all members entering the school should be registered. Implement relatively military-style management on campus, comprehensively organize all safe channels for entering the school, prohibit unrelated staff from entering the school, and verify the real identity and check body temperature of teachers and students entering the school. Implement staggered drop-off and pick-up of kindergartens, and divide 1-meter waiting lines to prevent staff from gathering.

Regarding mask wearing, the plan stipulates that students should carry a reserved medical surgical mask that meets the standard for single-use or a very protective level of protective mask, but students in low-risk areas do not need to wear masks, and teachers do not need to wear masks during teaching. It is necessary to maintain the ‘two-point-one-line’ from home to school during the morning and afternoon, to prevent unnecessary outings.

The plan stipulates that schools with standards should ensure that each student has a table, with a distance of 1 meter between each student, and for classes with a large number of students, group teaching or staggered reading can be arranged. It also stipulates that ventilation and air exchange in various study, work, and daily life areas should be improved, with each natural ventilation period not less than 30 minutes and not less than 3 times a day.

For the dining hall dining stage, the plan proposes to implement peak avoidance dining for students, and disinfect the dining area’s tables, chairs, road, and indoor air thirty minutes before dining, and ensure ventilation. When queuing for meals, maintain a distance of 1 meter from others, and follow the schedule, peak avoidance, and single-side dining standards to prevent crowded dining and close contact.

The plan mentions that if staff or students experience symptoms such as fever, cough, fatigue, nasal congestion, runny nose, sore throat, and diarrhea during the school period, they should immediately report to the leadership group of the university’s epidemic prevention and control work and take protective measures as soon as possible.

The plan clearly proposes relevant regulations for the organization’s safety and regulations, personnel control, prevention of heavy pollution areas, cleanliness, emergency management for suspected infectious diseases, and clear rules for the return of teachers and students from overseas.