Hotel epidemic prevention and control of emergency plans
In daily life or work and study, there may be some unexpected accidents, in order to improve the awareness of risk prevention, minimize losses, often need to prepare an emergency plan in advance. So you know how to write an emergency plan is standardized? Here is my collection of hotel epidemic prevention and control of emergency plans, for your reference, I hope to help friends in need.
Hotel epidemic prevention and control emergency plan Part 1
In order to effectively and timely control and eliminate the new crown virus infection and occurrence, as soon as possible to establish and improve the epidemic reporting and prevention and control system, according to the national "Infectious Disease Prevention and Control Act", "XXXX" and the requirements of the competent authorities at the higher level, in line with the majority of customers and employees responsible for the health and safety of the life of the policy of the infectious diseases of the early discovery, early reporting, early isolation, early treatment, the early detection of infectious diseases, early detection of infectious diseases, early reporting, early isolation, early treatment. The hotel has a lot of people who are not familiar with the concept of "early detection, early reporting, early isolation, early treatment, maintenance of the normal business order, combined with the actual situation of the hotel, the development of this plan.
First, the establishment of the organization, the implementation of the responsibilities of the person
The hotel set up a new coronavirus epidemic prevention and control work group, fully responsible for the store new coronavirus epidemic prevention and control work.
Leader:
Deputy Leader:
Group members:
Second, pay close attention to the epidemic, and strengthen the publicity and education
(a) Emergency monitoring
1, the departments closely track the development of the epidemic within and outside of the country and timely notification of the situation.
2, the establishment of the inspection system, the hotel to the departments as a unit, they are responsible for the prevention and control of new coronavirus outbreaks in the region.
3, the hotel departments daily pay close attention to their own staff and contact personnel and timely monitoring.
(B) publicity and education
Departments should strengthen the new coronavirus epidemic prevention and control of knowledge to enhance the strengthening of staff knowledge of prevention and control, to eliminate unnecessary panic, while accurately grasping the guidance of the publicity in the epidemic publicity to do not pre-empt, do not hunt, do not hype, so as not to aggravate the panic reason for the adverse effects.
Third, the implementation of the detection system, timely and accurate report
(a) monitoring of the epidemic
1, the departments responsible for carrying out daily monitoring, timely and accurate early warning and forecasting of the epidemic, do a good job of checking the system, a clear epidemic reporter, to grasp the department's employees' attendance and health, the suspected symptoms of the person for close observation and report to higher management. Observe and report to the higher leadership, such as slow reporting, concealment, omission, the responsibility of the parties involved.
2, the hotel health room daily in the platform attendance at the employee before work when the card for employees to measure body temperature, and make a record. For body temperature N37.3C, and accompanied by fever, fatigue, dry cough and chest tightness and other symptoms of employees, immediately report to the local Department of Disease Control and organization of employees to seek medical attention, while all places in the unit to regulate the elimination of operations.
(B) the report of the epidemic
1, the strict implementation of the first report system.
2, the new coronavirus outbreak, the implementation of the reporting system by level.
3, anyone found the occurrence or suspected new coronavirus outbreak, must immediately report to the leading group, upon receipt of the report should immediately go to the scene to understand the situation, and as required to report to the higher levels.
(C) the form of epidemic reporting
1, the departments of the phone or in the fastest way to the company's leading group to report. The leading group is responsible for reporting to higher levels.
2, no one shall conceal, delay, falsely report or prevent others from reporting the epidemic.
Fourth, actively take measures to carry out strict prevention
To prevent the onset and prevent the possible spread of the epidemic as the prevention and control of the new coronavirus outbreak of the focus of the work of the hotel's various departments work characteristics. Requirements for the work of each department are as follows:
(a) Property Department
1, the purchase of food commodities must comply with the relevant national health standards and regulations, and to provide manufacturers with industrial and commercial business license, a copy of the food hygiene permit stamped with the official seal, the recent test report (test report should be recognized by the national quality supervision department of the unit issued by the qualified)
2, the goods Must strictly check the production date, shelf life and preservation conditions.
3, meat, poultry food should have "animal products quarantine certificate.
4, the establishment of disinfectant, alcohol and masks and other materials reserves and storage.
(B) the kitchen
1, strictly meet the requirements of special people, special rooms, special tools, special disinfection, special refrigeration.
2, regular ultraviolet lamp disinfection, and establish a registration system.
3, the refrigerator food covered with fresh mold storage, all kinds of food should be categorized and placed neatly. Regular defrosting and disinfection of door handles.
4, cut with the vegetable raw materials should be prepared on the day of the day to use.
5, vegetables, fruits and other raw materials should be picked and washed, meat, high class, aquatic products in accordance with the requirements of clean processing; without cleaning and processing of vegetables, fruits and other food materials and food and raw materials with packaging shall not enter the cold meat room.
6, for raw materials, semi-finished products, finished products, knives, pier, boards, barrels, pots, rags and other tools, containers, must be marked clearly, and strictly separate use, shall not be in contact with the ground, should be positioned in the storage, and regularly disinfected and cleaned on a regular basis.
7, regular pools, walls, floors, and open ditches and other rinsing and cleaning.
8, the kitchen is strictly prohibited to store personal belongings and sundries.
9, the garbage cans must be covered and stored, and keep the outside clean.
10, to maintain a suitable temperature indoors.
11, the chef must wear a mask, gloves when operating.
12, the establishment of a disinfection log, do a good job each disinfection records.
(C) restaurant
1, all employees wash their hands and disinfect before going to work.
2, regular ventilation to ensure that the restaurant air circulation.
3, tableware disinfection in a timely manner, it is strictly prohibited to use unsterilized tableware.
4, tableware disinfection must be carried out in strict accordance with the process, the disinfected tableware must be set up marking.
5, public **** area regular sterilization work; public **** equipment regular disinfection.
6, the establishment of a disinfection log, do a good job each disinfection records.
(D) Front Office
1, the guests of the relevant questions and registration, take the initiative to check the ID card or passport, ask whether the key epidemic areas from the passage or residence, there is no contact with the suspected symptoms of the person.
2, to the guests from the infected area, the implementation of temperature measurement and other preliminary detection measures. Once found suspected symptoms, should be immediately reported to the department manager, the department manager notified the epidemic prevention and control work team to deal with. And do a good job of contacting the personnel isolation and observation preparations.
3, public **** area to do a good job of disinfection.
4, public **** equipment regularly with disinfection.
5, the establishment of a disinfection log, do a good job each disinfection records.
(F) Rooms
1, public **** bathroom after use in a timely manner with disinfectant disinfection.
2, public **** facilities such as escalator handrails, elevator handrails and keys to use alcohol disinfection.
3, in strict accordance with the hotel's health system to clean the room, timely disinfection of the cups and glasses used by the guests, the guests have used the cloth sent to the laundry room for professional disinfection.
4, cups and utensils with disinfection cabinet for high temperature disinfection, the use of alcohol to disinfect the phone.
5, room attention to open windows and ventilation, once a confirmed case immediately turn off the air conditioning and seal the room, waiting for the health department for further processing.
6, reasonable use of laundry equipment to ensure that the effect of disinfection of cloth.
7, employees do a health immediately after the disinfection of hand washing.
8, once a day on the public **** area as well as staff activities area spray disinfection, the establishment of a disinfection log, do a good job each disinfection records.
(VII) Human Resources, Office
1, increase the epidemic prevention and control of publicity efforts to enhance employee awareness of hygiene and epidemic prevention and self-protection.
2, the staff dormitory regular disinfection.
3, on the sick leave employees to determine the cause of illness, disease, and registration. In the employee sign in the morning inspection, daily testing of employee body temperature.
4, the establishment of disinfection journal, do a good job each disinfection records.
This plan to the date of issue.
Hotel epidemic prevention and control emergency plan Part 2
According to the current situation of the prevention and control of new crown pneumonia, in order to do a good job of epidemic prevention and control, to prevent the epidemic continue to spread and spread, and effectively protect the people's life safety and health, to maintain the normal order of social life, to maintain the Hainan Province catering and hotel industry services and operations, the Department of Commerce of Hainan Province, Hainan Province, the Hainan Provincial Market Supervision and Administration Bureau, the Hainan Province, the hotel and the Catering Industry Association jointly developed this resumption of work business service prevention and control guide.
This guide applies to catering enterprises, hotel restaurants and employees of catering and hotel enterprises in Hainan Province.
First, the new coronavirus pathogenetic characteristics
The new coronavirus has been included in the "People's Republic of China *** and the State Infectious Disease Prevention and Control Act" of the provisions of the Class B infectious diseases, and to take the preventive and control measures of Class A infectious diseases.
Transmission via respiratory droplets and contact is the main means of transmission.
The main source of infection seen is patients with novel coronavirus infection. Asymptomatic infections can also be a source of infection.
Second, the basic requirements
In Hainan Province, the catering and hotel industry back to work in the process of service reception, to identify the virus transmission pathway, to take the necessary and appropriate measures, is the premise of the next period of time to serve the customer and the basis.
The resumption of work of the operating units, must be set up to prevent and control the work of the group, the implementation of the main responsibility, to do a good job of information collection, the establishment of a reporting system.
Prevention and control of the working group clear responsibility, and should be the first person in charge or designated specialists fully responsible for the design of an effective response process, improve the emergency mechanism.
Before resuming work, comprehensively collect and understand the vacation dynamics of the employees on duty and register the summary. There is a history of living in the area where the epidemic occurred, travel history and close contact with confirmed cases of these three aspects of the situation of the employees temporarily do not return to return to work, and do a good job of 14 days of medical observation.
Require all employees to treat the outbreak, not to hide, such as fever, cough and other symptoms of discomfort and close contact with people from the area of the epidemic of new coronary pneumonia and other potential risks of personnel should be reported in a timely manner, and requires that employees should be in accordance with the requirements of the 14 days of observation at home.
Make preparations for the resumption of work protective materials. Enterprises should prepare the following protective materials, including but not limited to: medical surgical masks (disposable masks), medical disinfectant water/alcohol, ultraviolet air disinfectant lamps, air conditioning system special disinfectant, hand sanitizer, and other protective supplies, equipped with infrared thermometers and so on, when resuming work.
Staff should use disinfectant liquid in strict accordance with the method of use during the epidemic to avoid contact with dishes and finished products.
Prohibit the operation and storage of wild animals or wild animal products.
Before the lifting of the epidemic prevention and control, food service units are prohibited from receiving large-scale meal activities, and it is recommended that takeout temporarily replace the dine-in; for hotels and restaurants with food service functions, meals in the restaurant shall not be arranged, and all the implementation of takeout and distribution services.
Three, the resumption of business service guide
The basic requirements of personnel.
The resumption of work operating units, should do a good job of employee return to work protection knowledge training. Require all employees to wear masks correctly on the way to and from work, try not to take public **** transportation, it is recommended to walk, ride or take a private car, shuttle bus to and from work. If you must take public **** transportation, be sure to wear a mask throughout the whole process, and wash your hands diligently at the first time after arrival.
Before employees enter the work area every day, they should arrange for someone to check their body temperature, and they can enter the work area with normal body temperature. If the employee's body temperature exceeds 37 ℃, the employee should be required to go home to observe the rest. Once employees are found to have fever, cold, cough, respiratory tract infection and other suspected symptoms at work, they should stop working immediately and go to the medical institution in time.
On duty must always wear a mask (such as non-disposable masks, use alcohol disinfection every 24 hours to ensure the protective effect), keep washing hands regularly, drink more water, avoid direct contact between hands and food, and reception of customers should be both sides to wear a mask.
Before and after taking off the mask to do a good job of hand hygiene protection, set up a special garbage can with a lid, waste masks into a special garbage can, the daily use of 75% alcohol or chlorine disinfectant disinfection of the garbage can.
Develop an employee file management system during the epidemic, forming a daily reporting system, file records should include but not limited to the daily attendance of the name of the personnel, physical condition, work position, etc..
For the collective dormitory of the employees of the catering and hotel enterprises, management and publicity should be strengthened to do a good job of protection.
Food processing and production should be in accordance with the provisions of the Code of Practice for Food Safety in Catering Services.
Fourth, the environmental requirements of the business premises
Keep the internal environment of the dining place clean, tableware and so on before and after use must be washed and disinfected.
As far as possible, equipped with antiseptic hand sanitizer.
Disinfect the dining area, cleaning facilities, personnel access, elevator and restrooms, and frequently touched items (e.g., door knobs, stair railings, etc.) every day, and increase the frequency of disinfection if conditions permit.
Kitchen waste is covered, categorized and cleaned in a timely manner, and a special bin with a lid is set up to handle masked garbage.
Keep the business premises ventilated, and prohibit the use of central air conditioning before the lifting of the epidemic prevention and control.
Fifth, the operation of the service specification guide
Before the lifting of the epidemic prevention and control, catering and hotel enterprises recommended to pack and take away temporarily replaced the dine-in, increase the packaged takeaway service, increase the online platform takeaway service and takeaway window.
If necessary, you can appropriately reduce business hours, but should be posted in a conspicuous location to inform consumers and obtain understanding.
Conditional business enterprises can reduce the placement of tables and chairs to increase the distance between diners, to maintain the dining spacing in 1 meter and above to avoid bunching dining.
Conditional business units can be used to share meals. Internal cafeteria and other operating units should be taken according to the actual time dining, sub-departmental dining, dining at the post, the examination room dining, screen segregation and other decentralized feeding dining mode.
Six, operating equipment specification guide
1, air conditioning systems and premises ventilation requirements.
Develop a plan for inspection, cleaning, testing and maintenance of ventilation systems and air conditioning during an outbreak.
To regularly maintain the proper functioning of the ventilation system.
To increase the cleaning and disinfection and replacement of filters or weekly cleaning of air conditioning supply and return air filtration according to the requirements of air conditioning use and the special circumstances of the extraordinary period of the epidemic.
2, elevator requirements.
Elevators should increase the `frequency of disinfection while ensuring safe operation.
Tips should be posted in the elevator room to remind in the elevator room to wear a mask and avoid talking.
Operators should limit the number of people riding the elevator, as appropriate, to reduce exposure to infection.
3. Refrigerated preservation equipment requirements.
Comprehensive maintenance of refrigeration and preservation equipment to maintain cleanliness and hygiene.
Food raw materials adhere to the storage before covering the plastic wrap to prevent cross-contamination.
Increase supervision and inspection efforts, the right amount of storage.
VII. Purchase of goods management requirements
Choose to have a legitimate business qualifications and allowed to operate during the outbreak of suppliers to purchase raw materials.
The implementation of the procurement of various aspects of the system and archive records, especially for meat and meat products to do a good job in the demand for evidence, especially to strengthen the pork "two certificates and a report" `check, to ensure that the source of meat can be traced.
Prohibit the operation and storage of wild animals or wild animal products; prohibit the procurement of ingredients of unknown origin, and strictly prohibit the procurement and use of diseased, poisoned or unknown cause of death of livestock and animal meat and meat products.
All raw materials should be kept fresh, and the handling and use of fresh, frozen and chilled links should be strengthened, and the mixing of raw food and cooked food supplies is strictly prohibited.
Eight, customer management guidelines
Each customer should be measured body temperature, to understand the health of the guests.
If consumers are found to have fever (body temperature over 37 ℃), colds, coughs and other respiratory tract infection symptoms, actively persuade away and remind them to go to the hospital in a timely manner. If you are aware of a suspected or confirmed case, you should carry out the final disinfection.
Ask customers to wear masks throughout the meal and avoid excessive conversation.
Develop a traceability system for diners, registering the name and contact information of at least one dining guest.
Promote and popularize the "use of chopsticks - civilized dining", advocate customers to consciously use public chopsticks and spoons, and "one chopstick for each dish, one spoon for each soup".
Nine, takeaway service and delivery guide
1, takeaway delivery staff requirements.
The personal health matters of takeaway distributors should meet the relevant requirements, such as a normal body temperature.
Strengthening the management of delivery sites and delivery personnel, the implementation of food delivery "riders" wearing masks and other personal protection measures.
According to the standard of non-contact delivery service, try to avoid face-to-face contact with customers in the delivery process.
2, takeaway delivery equipment requirements.
Provide complex ordering and delivery service business units should be sent out to the food insulation box, logistics carriages and logistics turnover utensils for daily cleaning and disinfection.
If conditions permit, increase the frequency of cleaning and disinfection of delivery containers and vehicles for delivery staff.
X. Prevention and control of publicity guide
Strengthen the awareness of prevention and control of publicity.
With the government to strengthen the epidemic prevention and control of relevant policies and regulations, scientific knowledge, interpretation and publicity of prevention and control measures, catering and hotel enterprises should be in the dining place display screen display or obvious position to post announcements and knowledge of the protection of the poster, the correct publicity guide to inform all customers need to cooperate with the and precautions.
Hotel epidemic prevention and control emergency plan Part 3From the end of 2019 a sudden new coronary pneumonia virus to the 2020's very uneasy days, during which there are fears and rumors, more of an inexplicable restlessness. Good in the country's immediate decision to develop a fruitful protective measures, front-line medical personnel and medical researchers of the tireless efforts, and even many scientists and medical personnel to pay for this precious life, the current epidemic gradually improved a lot. The first thing you need to do is to get your hands on some of the most popular products and services in the world, and you'll be able to do it all in one place.
The first batch of resumption of work in cities across the country are large hotels, Ningguo City, the Earl of Dynasty Hotel as the city's most upscale hotels in the 28th of last month, a symbolic business, to today's March 11th only began to resume work in the true sense of the business. Compared with the previous, the epidemic seems to have eased a lot, but still can not be taken lightly, live in the hotel as well as in the public **** restaurant dining need to pay special attention to a number of matters, that business and consumers each need to do what?
For hotels, restaurants and other places with high traffic, the first thing businesses need to do is to ensure that every day on the guest rooms and public **** area for disinfection, and can not be taken lightly more can not be left to chance, in case of trouble that trouble can be big.
The hotel's internal lighting is not very good area must be turned on the lights to brighten up, can open the doors and windows to open, the internal public **** area clean and tidy is the most basic requirements of the hotel industry. A lot of urban hotel businesses are more serious about this matter.
Large hotels are equipped with their own professional restaurant, in addition to the public **** area required to do clean and tidy and daily disinfection, the restaurant's health as demanding, and the need to open every door and every window of the restaurant, to ensure that air circulation. The photo was taken at the Earl's Dynasty Hotel in Ningguo City, Anhui Province, as a news documentary to share with you.
I'm a frequent visitor to the hotel, and I'm familiar with it. I've always been a fan of social dynamics, and I found that every restaurant and every unoccupied guest room at the Earl's Dynasty Hotel has an open door and a window, and I realized that hotels, restaurants, and other service industries need to take effective measures to ensure that there is no risk of viruses spreading indoors when they go back to work.
Whether it's a hotel or a restaurant that's back in business, it's important for staff to lead by example by wearing masks, sanitized work clothes, and gloves when there are lots of people around.
Open the windows, ventilation and air, businessmen also need to clean the ground every day, as well as tablecloths, and must be done as a mandatory requirement. These are some of the basic measures for hotels and restaurants to resume work, so consumers need to do what to do?
The most basic behavior of consumers is not to play in crowds, in particular the need to stay as much as possible in the case of choosing a larger space to stay in the room, such as as far as possible to choose the hotel has a large area of the suite, especially when several people live together.
If it is a family living in a guest room, it is best to choose multiple rooms or large suites. The suite of the Earl Dynasty in Ningguo City is very good, on the one hand, in addition to several independent bedrooms, there is also a large living room as well as a small dining room, which avoids the chances of contact with the outside world, thus reducing the channels of viral infection.
If you are traveling alone, look at the discretion to choose the normal size of the room can be, so the configuration of the room is very good, very suitable for a person to stay in the place.
If the hotel has a restaurant, eat in the hotel restaurant as much as possible, avoid going out. If you have a restaurant in the hotel, you should avoid going out. If you have a dinner party with many people, you should sit apart as much as possible, and make sure that there is at least 1 meter distance between people, and you should use chopsticks when you eat.
Consumers should choose healthy food, such as meat from domesticated animals and pollution-free vegetables, when choosing their meals. As a hotel consumer and hotel photographer, Mountain wild gentleman, especially focus on these, but also strictly require themselves in accordance with the country's most basic regulations and measures to do, can not be left to chance. We hope that the epidemic will pass completely, so that we can have a normal life, work and study.
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