Hygiene management system of hotels and inns

1. Apply for hygiene license of public * * * places, operate with bright license, and review it on time.

2. Keep the internal environment clean and tidy, with no dust in the room and no peel, sputum and garbage on the ground.

3. Establish a health management network and a health management file, with a health person in charge.

4. Employees shall undergo health examination and health knowledge training assessment every year, and take up their posts with health certificates and training certificates, and the certificates shall be kept in a centralized way.

5. Set up a cleaning and disinfection room for public appliances, and configure cleaning and disinfection facilities. The disinfection room should be clean and tidy, and the articles should be placed neatly and orderly. Contaminated articles and clean articles should be stored separately with obvious signs. Personal articles and articles unrelated to disinfection should not be stored in the disinfection room.

6. Bedding such as quilt cover, pillowcase (towel) and bed sheets should be changed by one guest, and bedding for long-term guests should be changed at least once a week.

7. Clean and disinfect public tea sets daily. The surface of the tea set shall be kept clean, free from dirt, oil stains, water stains and peculiar smell.

8. The washbasin, bathtub and toilet in the guest room should be cleaned and disinfected daily, and the cleaning tools should be separated to ensure no cross-contamination. Rooms without bathrooms, each bed is equipped with clearly marked washbasin and footbath. Wash basin, footbath and slippers should be replaced by one guest, and cleaned and disinfected in time after use.

9. The public toilets shall be cleaned and disinfected daily, and kept free of stagnant water, maggots and peculiar smell.

11. There are facilities for preventing flies, mosquitoes, cockroaches and rodents, and the usage of the facilities should be checked frequently.

11. Register the clothes abandoned by passengers and destroy them uniformly.

12. Do a good job in sanitary management of drinking water. The water quality of self-provided water source and secondary water supply in the store meets the Hygienic Standard for Drinking Water. The secondary water supply reservoir has sanitary protection measures, and the paint in the reservoir container meets the hygienic requirements of water delivery pipes, so that it can be cleaned and disinfected regularly.

13. Strengthen natural ventilation, maintain normal use of mechanical ventilation facilities, and regularly clean the filter screen of air conditioner and fan blades.

Hygienic management system of dining room

1. Handwashing facilities for diners should be set up in the dining room, and the environment should be clean and tidy, with enough small tableware storage cabinets that meet the hygiene requirements.

2. When serving dishes, the waiter's fingers don't touch the food, and the dish dividing tools don't touch the customer's tableware.

3. After work, clean and tidy the countertops, spices, tables and chairs and the ground.