the first license management system: the hygiene license is hung in a conspicuous place in the place, the business license, the health certificate of employees and the health knowledge training certificate are valid, and the copies of the hygiene license approval documents or filing documents of health-related products are true and complete.

The second place self-inspection system 1 is equipped with full-time (part-time) health administrators. Responsible for the specific work of health management in its business premises.

2 Full-time (part-time) health administrators should have experience in health management in accommodation places, have received public health management training and passed the examination. 3. Employees' health examination, health knowledge training and assessment and personal hygiene system

1. Formulate health training and education plans and assessment methods for employees. Organize employees to participate in the training, study and assessment of health laws, regulations, norms, standards, health knowledge and post operation rules, etc.

2 Organize employees to carry out health examination, and be responsible for putting forward the suggestion of transferring employees who are harmful to public health from positions that directly serve customers.

3 Formulate health management system, health responsibility system and health operation rules, And supervise and inspect the implementation. Stop the behaviors found in the inspection that do not meet the hygiene requirements in time and put forward the handling opinions.

4 Cooperate with the health law enforcement personnel to carry out hygiene supervision and inspection on this place and provide relevant information truthfully. Be responsible for establishing the hygiene management files of this place. (1) Employees suffer from diseases that endanger public health, Before being cured, you should not engage in the work of directly serving customers. Patients with suspected infectious diseases should immediately stop working and have a health examination in time to make a clear diagnosis.

(2) Employees should complete the required hours of health knowledge training and master relevant health laws and regulations. Basic hygiene knowledge and hygiene operation skills, etc.

(3) Employees' hygiene knowledge training is conducted once every two years.

(4) Employees can only take up their posts after obtaining the certificate of hygiene knowledge training.

(5) Employees should maintain good personal hygiene, wear clean work clothes during hygiene operation, and do not leave long nails. Apply nail polish and wear accessories.

(6) Employees should have more than two sets of work clothes. Work clothes should be cleaned regularly to keep them clean.

4. Cleaning, disinfection and cleaning system 1. Cleaning methods and steps

(1) Remove the residue on the surface of articles and appliances. Dirt.

(2) Wash the surface of articles and appliances with detergent solution.

(3) Wash away the residual detergent with clean water.

2 Chemical disinfection. Disinfect with disinfectant containing chlorine, bromine or peracetic acid.

(1) Soak with disinfectant solution containing available bromine or available chlorine of 251mg/L for 31min. It can be used for disinfection of pots and drinking utensils, or for spraying and rubbing disinfection on the surface of articles.

(2) Soak in 1.2% ~ 1.5% peracetic acid solution or disinfectant with available bromine or available chlorine content of 1111 mg/L for 31 minutes. Can be used for disinfection of slippers.

Disinfectant used to wash away the surface of public goods and appliances after chemical disinfection. 3 Cleaning method

(1) Disinfected public goods and appliances should be naturally filtered or dried, and should not be dried with a towel. To avoid re-contamination.

(2) Disinfected drinking utensils should be put into the tableware cleaning cabinet in time.

5. Health hazard accidents and infectious diseases reporting system 1. Infectious diseases and health hazard accidents reporting

(1) Accommodation places should establish a reporting system for infectious diseases and health hazard accidents. The person in charge of the site and the health administrator are responsible reporters.

(2) When there is death or three or more victims (including three) at the same time, the responsible reporter should report to the local health administrative department by telephone within 24 hours of the accident.

(3) Reporting scope of infectious diseases and health hazards:

(1) Collapse shock caused by indoor air not meeting the health standards;

(2) The prevalence of water-borne infectious diseases caused by drinking water pollution;

(3). Infectious diseases and skin diseases caused by pollution of public articles and sanitary facilities;

4. Poisoning caused by accidents such as carbon monoxide, ammonia gas, chlorine gas, disinfectants, pesticides, etc.

(4) When an infectious disease or health hazard accident occurs, the operator of the place shall immediately stop the corresponding business activities, assist the medical staff to treat the accident victims, and take preventive and control measures to prevent the accident from happening again.

(5) No unit or individual may conceal or delay reporting. Lying about the health hazards of infectious diseases.

VI. Hygiene management system of laundry room

(1) Indoor sanitation cleaning of laundry room is divided according to the division of labor, and the responsibility area is defined, and it is cleaned once a day before going to work and after work; Outdoor sanitation takes turns to be on duty and is cleaned once a week. (2) The laundry equipment shall be kept clean, and the ironing equipment shall be wiped and maintained every day; Before coming off work, all machinery and equipment should be scrubbed clean, so as to be free of stains and oil stains. (3) The key of the laundry room shall be kept by a special person, and the key manager in the equipment shall keep it. It is strictly forbidden to privately equip the seven central air conditioning air system. (1) The central air conditioning ventilation system shall be kept clean and free from pathogenic microorganism pollution. (2) The open cooling tower shall be cleaned at least once a year; (3) Air filters, filters and purifiers shall be inspected or replaced once every six months; (4) Air handling units, surface coolers, heaters (humidifiers) and condensate pans shall be cleaned once a year; (5) The cleaning of the air duct system shall conform to the cleaning specifications of the central air conditioning ventilation system. Health records management system

(2) License: health permit, business license, health certificate of employees and health knowledge training certificate, Approval documents or filing documents (photocopies) of health-related products, etc.

(2) health management system.

(3) post responsibilities of health management organizations or health managers and employees.

(4) handling situation after the spread of infectious diseases or health hazard accidents.

(5) Hygienic operation procedures.

(6) Records of procurement, acceptance, warehousing and storage of public supplies and appliances.

(7) Records of cleaning, disinfection and testing of public supplies and appliances.

(8) Records of equipment and facilities maintenance and hygiene inspection.

(9) Air quality, Inspection records of central air conditioning and ventilation system.

(11) Complaints and complaint handling records.

(11) Relevant records: including the inspection and inspection records of the place itself, training and assessment records, and the records of employees who have been transferred from their posts to directly serve customers due to diseases that endanger public health. Cleaning and disinfection records of central air conditioning and ventilation system, etc.

(12) Relevant certificates: including preventive building design review documents, completion drawings of central air conditioning and ventilation system, setting of disinfection facilities, etc.

All files should have the work records of relevant personnel and their signatures, files should be managed by special personnel, and all kinds of file records should be classified and catalogued. Relevant records should be kept for at least three years. 9. Daily maintenance

1 Basic requirements for daily maintenance;

be neat; Clean; Safety;

2 maintenance per shift;

The maintenance of the equipment per shift requires the operators to do the following in their work per shift:

(1). Check all parts of the equipment before shift, and lubricate and refuel as required:

(2). Do a good job of pre-shift inspection. Use the equipment only after it is confirmed to be normal:

(3) Use the equipment correctly according to the equipment operation and maintenance procedures:

(4) Clean and wipe the equipment carefully before leaving work:

(5) Handle the handover procedures well.