emergency plan for epidemic prevention and control in restaurants 1

1. Comprehensive management

1. Set up an emergency leading group for epidemic prevention and control, with the general manager of the hotel as the leader of the emergency leading group, and comprehensively implement the epidemic prevention and control work.

2. implement the mode of "one store, one policy, one store and one case", and work out the emergency plan for prevention and control of this hotel in combination with the actual situation, and formulate and improve the emergency plan.

3. set up a special disinfection team and supervision team to be responsible for the disinfection and inspection of all areas in the hotel, and set up disinfection and inspection ledgers, so as to be well documented and traceable.

4. keep the air circulation in public places and prohibit the use of central air conditioning.

5. Keep the environment clean and tidy, and clean up the garbage in time.

6. customers and on-the-job personnel must wear masks, and those who don't wear masks are not allowed to enter the unit, and common epidemic prevention articles such as masks and gloves are centrally recycled and disposed of.

7. gathering activities are strictly prohibited.

8. Broadcast or post virus prevention and control publicity materials through LED screens in prominent positions.

2. Customer service

9. Take the temperature of the customer at the entrance and record it. Anything over 37.3℃, accompanied by fever, dry cough, fatigue and other symptoms, is prohibited from entering and reported to the local epidemic prevention and control management unit at the first time.

11. The check-in customers must register with their real names, including but not limited to the customer's name, gender, age, ID number, contact information, customer's territorial information, arrival time, seat/flight number, seat number, individual and contact information of the pre-contact unit, health status, pre-departure time, pre-departure train number, seat/flight number, seat number, etc.

11. Inform customers to obey and cooperate with various measures taken by tourist star hotels during epidemic prevention and control, pay attention to personal hygiene protection and maintain public hygiene.

12. equip with protective equipment such as thermometer and disposable medical mask, and report to the public security department any behavior that does not cooperate with or interfere with epidemic prevention measures according to law.

13. It is strictly forbidden to host any party or dinner party. Take delivery as far as possible to reduce in-house meals, and take home delivery service for in-house guests. For example, when eating in the store, you should eat at different tables, and the distance between diners should not be less than 1.5m..

14. Launch and advocate the contactless online booking service.

15. Improve and advocate credit card payment and settlement by various mobile payment methods.

III. Internal management

16. Strengthen the training of employees, collect the dynamic information of employees during the epidemic control period and register and summarize. Employees with Hubei residence history, travel history and close contact with confirmed or suspected cases must be strictly observed in isolation for 14 days.

17. On-the-job employees shall carry out the morning, noon and evening temperature detection system every day, and do a good job of recording and filing. If the employee's temperature exceeds 37.3℃, they shall be required to go home to observe and have a rest. Once they are found to have fever, dry cough, fatigue and other suspected symptoms, they shall immediately stop working and go to the medical institution for treatment in time.

18. On-the-job employees should wear masks and change them on time, maintain personal hygiene, and strictly wash their hands before work, after operation, before eating and after going to the toilet.

19. Employees should take measures such as diversion and meal sharing to avoid crowded people.

21. The environment and articles should be mainly cleaned, supplemented by preventive disinfection, to avoid excessive disinfection, and clean and disinfect at any time when they are polluted.

21. The business premises shall be thoroughly cleaned and disinfected at least 1 times a day, and the foyer, corridor, conference room, guest room, dining room, elevator, stairs, etc. shall be mainly cleaned and disinfected. For places where customers have more contact, such as corridors, elevators, handrails, toilets, toilet seats, etc., the frequency of disinfection shall be increased, and the disinfection of public articles and appliances shall be strictly implemented.

22. The cleaning appliances used in each area should be dedicated to the special area and the special objects to avoid cross-contamination.

23. For floor and wall disinfection, a chlorine-containing disinfectant with a concentration of 1111mg/L should be prepared, and the disinfection time should be no less than 1.5 minutes; The surface disinfection of desktop, door handle, faucet and other objects should be prepared with chlorine-containing disinfectant with a concentration of 511mg/L for 31 minutes, and then wiped clean with water.

24. After use, mop and rag are soaked and disinfected with chlorine-containing disinfectant with effective chlorine content of 1,111mg/L, washed with clean water after 31 minutes, and dried and stored; The telephone should be cleaned daily. It is recommended to wipe the landline telephone with 75% alcohol twice a day, and it can be increased to four times if it is used frequently.

25. The bathroom in the guest room should be disinfected 1 times a day, and the guests should be cleaned and disinfected in time after checking out; * * * toilet should increase the frequency of inspection, depending on the situation to increase the number of disinfection; The toilet urinal and its surroundings can be wiped and disinfected with 2111mg/L chlorine-containing disinfectant for 31 minutes; The surfaces in the bathroom are mainly the surfaces that disinfection hands often contact, such as doorknobs and faucets. Chlorine-containing disinfectants with effective chlorine of 511 mg/L ~ 1111 mg/L or other disinfectants that can be used for surface disinfection can be wiped and disinfected, and clean with water after 31 minutes.

26. All guest rooms should be ventilated with windows, at least twice a day for at least 31 minutes each time, so as to maintain indoor air circulation. It is forbidden to sell windowless rooms.

27. Keep the internal environment of the dining place clean and tidy. Tableware, drinking utensils and containers for direct food must be washed and disinfected before use. Cookware and utensils must be washed after use, and dining tables and chairs should be disinfected after use.

28. The kitchen operation room should be kept clean and dry. It is forbidden to mix raw food with cooked food. Keep the kitchen utensils clean and properly handle the garbage.

29. Employees in the operation room and in contact with direct food must wear sterilized work clothes, masks, gloves, etc. Disposable articles shall not be reused.

31. The toilet should be kept clean and dry, hand sanitizer should be provided, and the faucet and other facilities should be used normally. Emergency plan for epidemic prevention and control of food and beverage outlets 2

This guideline is specially formulated for coordinating epidemic prevention and control and economic and social development, further optimizing epidemic prevention and control measures of catering industry, and doing a good job in the resumption of catering industry.

first, strengthen dining management.

(1) Continue to suspend all kinds of group dinners (banquets).

(2) When customers enter catering service units, they should wear masks, take their temperature or show their health codes. If the catering unit finds that there are symptoms such as fever and cough, the Ankang code is yellow and red, and people who are not wearing masks, they should refuse to enter the catering place. Customers must wear masks at all times except during meals.

(3) There are only 1 tables in each box, and customers sit at intervals, with a face-to-face distance of not less than 1 meters and no more than 11 people at each table. The number of tables and chairs in the lobby should be reduced, the actual number of dining tables should not exceed 51% of the usual number, the distance between dining tables should not be less than 1 meters, and customers should sit in a staggered position, and the face-to-face distance should not be less than 1 meters.

(4) Disinfect the tables and chairs for each table and each batch of customers immediately after eating, and then arrange the next batch at an interval of not less than 21 minutes.

(5) establish a dining personnel registration ledger, and register the names, contact information and dining time of at least 1 customers at each table. (6) To eat in a civilized way, we should advocate sharing meals and using public chopsticks and spoons, and give each table a pair of chopsticks or public chopsticks and spoons.

second, implement the main responsibility of epidemic prevention and control.

the person in charge of the catering service unit is the first responsible person, and the measures and emergency plans for epidemic prevention and control are formulated and improved, and the responsibilities for epidemic prevention and control are defined. Employees shall have morning check-up and body temperature monitoring every day, and wear masks all the time. Employees with fever, cough and other symptoms are strictly prohibited from taking up their posts. Regularly disinfect and clean the facilities in public places such as dining places and elevator rooms, and keep the air circulation in food processing places and dining places.

3. illegal eating and trading of wild animals are completely prohibited, and it is strictly forbidden to keep, slaughter, and sell live birds. Food is processed and made according to the requirements of the Code of Practice for Food Safety in Catering Services.

fourth, all localities should implement the responsibility of territorial management, commercial departments should implement the responsibility of catering industry management, market supervision departments should implement the responsibility of food safety supervision, and health departments should implement the responsibility of guiding epidemic prevention work. All relevant departments should carry out their duties, cooperate closely, form a linkage mechanism, and promote the resumption of catering industry. Emergency plan for epidemic prevention and control in food and beverage outlets 3

1. Working organization

Set up xx enterprise epidemic emergency handling working group

Leader: It is suggested that the enterprise legal person should be the deputy leader; it is suggested that the vice presidents should be the members

; it is suggested that the heads of all departments should be the working groups such as isolation group, disinfection group, protective equipment guarantee group and maintenance and stability group under

to be responsible for various epidemic prevention and control work.

II. Division of responsibilities

(I) Isolation Group

Leader: XXX

Member: XXX

Responsibilities: Responsible for setting up special isolation zones for employees who need observation isolation and providing necessary living security. Responsible for regularly reporting the daily situation to the district epidemic prevention headquarters.

(II) Disinfection Group

Leader: XXX

Member: XXX

Responsibilities: Responsible for carrying out sanitation and cleaning, window ventilation, professional disinfection and other work in various places within the enterprise according to relevant regulations.

(3) Protective equipment support group

Leader: XXX

Member: XXX

Responsibilities: Responsible for purchasing and storing emergency supplies and protective equipment.

(4) Maintenance and Stability Group

Leader: XXX

Member: XXX

Responsibilities: Responsible for the security of the factory, dormitory, entrances and exits and isolation areas; Responsible for the emotional stability of personnel, and carry out publicity, education and guidance on epidemic prevention and control knowledge.

III. Scope of application

This plan is applicable to the enterprises to report the epidemic situation after the outbreak of COVID-19, and at the same time cooperate with relevant departments to do emergency treatment such as prevention and control to prevent the spread of the epidemic.

IV. Emergency measures

Once the COVID-19 epidemic occurs, the enterprise will immediately start this plan and take the following emergency measures:

(1) Report on the epidemic situation

Employees with respiratory symptoms such as fever, dry cough, fatigue and dyspnea or suspected personnel should immediately report to the local epidemic prevention and control headquarters and county-level health and disease control departments.

(II) Disposal of epidemic situation

1. When people whose body temperature exceeds 37.3℃ and have suspected symptoms of novel coronavirus infection are found, they should be quarantined on the spot at the first time, and the detailed information should be registered. The local health center will transfer them to designated hospitals for screening, diagnosis and treatment as required.

2. after receiving the confirmation notice from the district epidemic prevention and control headquarters, the enterprise should immediately stop its production activities and prohibit people from going out or outsiders from entering.

3. Cooperate with health, disease control and other relevant departments to register and file close contacts, and conduct medical observation in the designated isolation area for 14 days, and monitor body temperature twice a day in the morning and evening; Other personnel should strengthen temperature monitoring, and take temperature measurement at least twice a day. Without the consent of the district epidemic prevention and control headquarters, the isolation shall not be lifted.

(III) Epidemic control

1. Places and used articles visited by confirmed or suspected personnel should be sealed quickly, strictly and thoroughly, and the district disease control department is responsible for detection, disinfection and disposal. Other personnel should try their best not to enter the place where the confirmed or suspected personnel are ill to prevent infection.

2. Disinfection shall be carried out as required every day, and the scope of disinfection shall include the floors and surfaces of crowded places such as offices, factories, dormitories and canteens, as well as the excreta, secretions and domestic garbage of isolated personnel.

(4) logistics support

1. Arrange the distribution of the necessities of life for the isolated personnel.

2. Organize to check the inventory of necessary protective equipment, calculate the recent usage, purchase in advance and make reasonable inventory.

expand reading;

slogan for epidemic prevention and control

1. Do not believe in rumors, the official media is the most reliable.

2. Refuse rumors, just send blessings, don't spread rumors, and don't let false information help you

3. Go back to the village sick and unfilial to your descendants!

4. Resolutely win the battle for prevention and control of pneumonia.

5. devote yourself to the front line of prevention and control, practice the initial mission and reflect the responsibility.

6. It is everyone's responsibility to prevent and control the epidemic and fight pneumonia.

7. Carry out the initial mission, embody the responsibility and take part in the prevention and control of epidemic situation.

8. Pay close attention to the situation of epidemic prevention and control, do a good job in real monitoring and investigation, and resolutely ensure the health and safety of the public.

9. Everyone is the first responsible person for his own health.

11. Go out less, gather less, wash your hands and ventilate frequently.

11. The whole city should mobilize and deploy in an all-round way, and take epidemic prevention and control as the most important task at present.

12. Wear a mask for yourself, and make fewer visits to benefit the country and the people.

13. Scientific prevention and control, prevention and control according to law, joint prevention and control.

14. See the symptoms of fever as early as possible, and isolate yourself from infection

15. Wash your hands frequently and take a bath frequently, and the virus is scared to escape.

16. Three elements of personal protection: wear a mask, wash your hands frequently and get plenty of ventilation!

17. Promote social integrity and resolutely resist the spread of epidemic rumors

18. Eat less family reunion dinner, and your family will not fade.

19, fight pneumonia, unity is strength.