hotels and restaurants

instruction manual for the construction of "four capabilities" of fire safety

introduction

hotels and restaurants refer to places that provide services such as rest, accommodation and dining for guests. Modern hotels and restaurants are mostly public gathering places integrating guest rooms, restaurants, shopping malls, conferences, fitness and entertainment. They are crowded, mobile, complex in functions, large in fire power consumption, inflammable and explosive materials, heavy in fire load and other fire hazards. A slight negligence in fire safety management may lead to a fire, which may easily lead to heavy casualties. Therefore, it is of great significance to do a good job in fire prevention and control in such places.

according to the goal of improving the "four abilities" construction of social units in the implementation of the "firewall" project of social fire safety in China by the Ministry of Public Security, this manual introduces and standardizes the contents of the "four abilities" construction, and briefly introduces some basic knowledge and skills in fire prevention, fire fighting and self-rescue and escape of hotels and restaurants for social units to carry out the "four abilities" construction of fire safety.

note: the "four abilities" of fire safety refer to: the ability to check and eliminate fire hazards, the ability to organize fire fighting, the ability to organize personnel to evacuate and escape, and the ability to conduct fire prevention education and training.

1. check the ability to eliminate fire hazards, and effectively achieve "self-inspection of fire safety and self-elimination of fire hazards"; 2. Organize the ability to put out the initial fire, and earnestly realize that "the fire is discovered early and the small fire is extinguished"; 3. Organize personnel to evacuate and escape, and earnestly "be able to escape from the fire and help themselves, and guide personnel to evacuate"; 4. Fire prevention publicity, education and training capabilities, and earnestly achieve "identification of fire prevention facilities and popularization of fire prevention knowledge".

article 1

application of the "four capabilities" of fire safety in hotels and restaurants

1. check the ability to eliminate fire hazards

hotels and restaurants should organize fire inspection at least once a month, and the internal departments and teams should carry out fire inspection once a week; Fire security personnel of the unit shall conduct fire inspection every day, and the fire inspection during business hours shall be conducted at least once every two hours. At the end of business, restaurants and other places shall inspect the business site; Hotel room service personnel should check the rooms after the customers leave the hotel to find and eliminate fire hazards in time. The key points of fire inspection and patrol are:

1. Whether the evacuation passage, fire exit and fire truck passage are unblocked and whether the fire prevention interval is occupied; Whether normally closed fire doors are kept in a normally closed state, and whether door closers and sequencers are kept intact; Whether items are stacked under the fire shutter; Whether there are obstacles on the doors and windows that affect escape and fire fighting and rescue;

2. Whether the safety evacuation signs and fire accident emergency lighting settings are correct, eye-catching and complete;

3. Whether the fire fighting and emergency evacuation plan is formulated and employees are organized to conduct drills; Whether the employees have mastered the basic knowledge of fire prevention, fire fighting and evacuation;

4. Whether the personnel in the fire control room or duty room are on duty; Whether the personnel in the fire control room are certified after training; Whether the personnel in the fire control room insist on being on duty 24 hours a day, with no less than 2 people in each shift. Whether the fire control equipment operates normally, and whether all kinds of alarm facilities and communication equipment connected to the fire control room are smooth and easy to use; Whether the duty record is complete and filled in carefully;

5. Whether the fire water source is sufficient; Indoor and outdoor fire hydrants and water pump adapters are damaged, buried, blocked and occupied, which will affect their use;

6. Whether the fire-fighting equipment is fully equipped and complete and easy to use; Whether all kinds of fire extinguishing agents, materials and oils are available and sufficient;

7. Whether all kinds of electrical circuits and equipment meet the fire protection requirements and whether there is any illegal use;

8. Whether the safety management measures for key fire safety parts such as water pump room, power distribution room, fan room and elevator room are implemented;

9. Whether the breathing mask set in the hotel room, the descent control device set in the public area of the high-rise hotel and other escape and self-help equipment are eye-catching and intact;

11. Is there any smoking or kindling in the business place? Whether the customer carries inflammable and explosive dangerous goods;

11. Whether the valves of fuel and gas pipelines in kitchens and restaurants are damaged or leaked; Whether the stove, lampblack hood and flue are cleaned in time; After the business is over, whether the fire source and power supply are cut off, and whether there is any residual fire.

fire hazards found in the inspection should be corrected immediately; If it cannot be corrected immediately, the Registration Form for Fire Hazard Rectification shall be filled in and reported to the competent person in time, and the fire safety manager or the person in charge of fire safety of the department shall organize the identification of the reported fire hazard.

the person in charge of the centralized management functional department of fire safety work should put forward rectification opinions and preventive measures one by one for the problems existing in the Registration Form of Fire Hazard Rectification. The fire safety responsible person or manager of the unit shall implement the responsible department, responsible person, rectification period and required funds.

second, the ability to organize fire fighting

hotels and restaurants have a lot of flammable and combustible materials, which spread quickly after a fire. Therefore, the employees of the unit must master the basic skills of organizing fire fighting:

1. According to the business scale and nature of use of the unit, we should study and formulate practical fire fighting and emergency evacuation plans, and organize all employees to conduct actual combat drills regularly to ensure that every employee is familiar with the procedures and requirements for fire fighting at the beginning;

2. The first echelon and the second echelon of fire emergency response should be established. The first echelon consists of employees on duty near the fire site, and the second echelon consists of all employees on duty who are not at the fire site. Each echelon is divided into fire fighting action group, communication liaison group and evacuation guidance group. In case of fire, each group should be in place quickly according to the specific division of labor. Hotels with less than 51 people can set up an echelon; The personnel of the fire-fighting action group should be familiar with the fire-fighting facilities and equipment, as well as the placement of escape and self-help equipment such as breathing masks and descending devices, and master the use methods skillfully;

3. In the unit with fire control room, when the personnel on duty receive the fire alarm signal from the automatic fire alarm system, they should immediately notify the inspectors or the staff in the alarm area to quickly go to the scene to check the fire. After confirming the fire, they should immediately report to the fire control room through the alarm button, floor phone or wireless intercom, and organize the fire fighting action team to form the first fire fighting force within 31 seconds, and use the facilities and equipment such as fire hydrants and extinguishers on site to carry out it in an orderly manner.

4. After receiving the alarm, the fire control room or duty room should immediately start the fire control facilities, and send out the fire command through the effective ways such as telephone, wireless intercom or radio, alarm bell, etc., notify the relevant departments and personnel to arrive at the scene quickly, and call "119" to alarm the public security fire brigade;

5. It is necessary to maintain the order of the fire site, prevent irrelevant personnel from entering the fire site, and timely notify the relevant departments to take measures such as power off and gas off according to the site conditions, so as to prevent the fire from spreading.

Third, the ability to organize people to evacuate and escape

Hotels and restaurants are crowded with people with strong mobility, and the people in the places are unfamiliar with the environment and fire safety evacuation facilities such as evacuation passages and safety exits. Once a fire breaks out, it is easy to cause casualties. Therefore, employees must have the ability of self-help and mutual rescue in fire escape, especially the ability of organizing personnel evacuation:

1. We should study and formulate practical fire evacuation plans for our unit, our department and our region, and familiarize ourselves with the evacuation passages, exits and evacuation directions in these places through on-the-spot drills, so that all employees can master the evacuation procedures and escape skills skillfully;

2. The personnel responsible for evacuation guidance should know the surrounding environment like the back of their hands, be familiar with the escape route, the location of safety exits, the placement of evacuation equipment and equipment, and master the use method skillfully;

3. In case of fire, the fire control room and duty room should quickly start emergency broadcasting, emergency lighting, evacuation signs or other warning signals; If the site conditions permit, it is necessary to inform every room and every customer and evacuate personnel to a safe area in time;

4. When people pass through the smoke-filled fire, they should cover their nose and mouth with wet towels or clothes, bow their heads and bend over quickly, and don't take a deep breath to minimize the possibility of inhaling toxic gases into their bodies;

5. Once your body is on fire, don't run around, roll on the spot, crush the flame on your body or take off your burning clothes to prevent burns;

6. When evacuating people, it is necessary to inform and guide people to take the right way and escape orderly along the right route by shouting or sending out light signals, and remind people not to panic and help each other to improve evacuation efficiency;

7. When employees evacuate people, they should close the door after confirming that there is no one in the room, and mark it. When people are trapped and unable to evacuate, they should be advised to keep calm and lead everyone to a relatively safe place to avoid fireworks and wait for rescue;

8. The personnel responsible for evacuation guidance should always keep in touch with the command center or fire control room, fire fighting action group and communication liaison group, and adjust the evacuation route at any time according to the change of fire scene;

9. When the fire can't be controlled, the commander-in-chief of the fire site should promptly notify all the rescuers to evacuate.

iv. fire prevention publicity, education and training ability

hotels and restaurants have heavy fire safety and security tasks, and unit leaders and every employee must master basic fire safety knowledge and have basic fire prevention and extinguishing skills. At the same time, effective measures should be taken to publicize fire protection knowledge to customers. Therefore, the unit must have the ability of fire safety education.

1. The legal representative, principal responsible person and fire safety manager of hotels and restaurants must clearly define and perform fire safety responsibilities, abide by fire laws and regulations, implement various fire safety rules and regulations, and become fire safety experts;

2, according to the actual situation of the unit, study and formulate the fire safety responsibility system step by step; Fire safety operation procedures; Fire safety education and training system; Fire inspection and inspection system; Fire facilities and equipment maintenance management system; Duty system of fire control room or duty room, fire alarm handling procedures; Safety management system for fire, electricity, oil and gas; Fire hazard rectification system; Fire fighting and emergency evacuation plan drill system; Fire safety work evaluation and reward and punishment system;

3. It is necessary to strengthen the fire protection training for employees before taking up their posts or changing their posts, and take up their posts after passing the examination. For on-the-job personnel, fire safety education should be conducted at least once every six months. Make employees know the danger of fire in their posts, know the measures to prevent fire, know the methods to put out fires and know the ways to escape; Can use fire-fighting equipment, report fire, put out the initial fire, and organize evacuation and escape;

4. Make full use of publicity carriers such as customer information, service guide, display boards, billboards, electronic display screens, billboards, cable broadcasting, cable television and so on to carry out fire prevention publicity; Use daily roll call, regular meeting, shift change, summary meeting, store celebration and other activities to carry out fire prevention publicity and education;

5. Hotels and restaurants should set up full-time and part-time fire propagandists, who are specialized in (responsible for) fire prevention publicity and education after professional training. At the same time, the unit should also set up a "fire safety notice" at the main entrance and exit to publicize fire protection to outsiders;

6. Prompt or warning signs should be affixed to the fire control facilities and equipment of the unit, and warning signs such as "No Fireworks" and "No Smoking" should be affixed to key parts and people gathering areas;

7. Eye-catching "No Smoking in Bed" signs should be set up in the guest room; Prompt "Uninterruptible power supply, please unplug the electrical appliance when you leave" at the outlet of Uninterruptible Power Supply; "Please don't throw cigarette butts" is indicated on the trash can and ashtray in the guest room; Prompt "Please take out the room card and turn off the power when you leave" at the power socket of the room card.

Part II

Four Capabilities of Fire Safety in Hotels and Restaurants

Main fire safety management system

Fire inspection system

1. Fire inspection personnel shall be security personnel;

second, the frequency of fire inspection is once every 2 hours, and the business site should be inspected at the end of business to eliminate the remaining fire;

3. communication tools such as walkie-talkies and jack phones should be carried during fire inspection. If a fire is found, it should be reported to the fire alarm immediately and put out. The fire inspection should include the following contents:

(1) Whether there is any violation of regulations in the use of fire and electricity;

(2) Whether the safety exits and evacuation passages are unblocked and locked; Whether the safety evacuation signs and emergency lighting are in good condition;

(3) whether the normally closed fire door is closed and whether articles are stacked under the fire shutter;

(4) whether the fire control facilities and equipment are in place, complete and effective. Whether fire safety signs is intact and clear;

(5) On-the-job situation of personnel in key parts of fire safety;

(6) Other fire safety conditions.

four, fire patrol personnel should promptly correct violations and properly handle fire hazards. If it cannot be disposed of, it shall be reported immediately.

5. Fire patrol personnel should fill in the Daily Fire Patrol Record Form (2-hour patrol), and the patrol personnel and their supervisors should sign the patrol record.

VI. If a fire hazard is found, fill in the fire hazard rectification notice in time, and urge the rectification.

fire inspection system

1. Fire inspection personnel shall be the fire safety managers of various departments and the security personnel of the unit;

second, the fire inspection of each department should be conducted once a day, and the fire inspection of the unit should be conducted once a week;

3. The contents of fire prevention inspection shall include:

(1) Fire truck access and fire water sources;

(2) the situation of safety evacuation passages, stairs, safety exits, evacuation signs and emergency lighting;

(3) the setting of fire safety signs;

(4) the configuration of fire-fighting equipment and its good condition;

(5) the operation of building fire control facilities;

(6) the duty of the fire control room, the operation of fire control equipment and related records;

(7) whether there is any violation of regulations in the use of fire and electricity;

(8) management of key parts of fire safety;

(9) the implementation of fire inspection and its records;

(11) rectification of fire hazards and implementation of preventive measures;

(11) the implementation of fire prevention, explosion prevention and lightning protection measures in inflammable and explosive dangerous goods places;

(12) Blocking conditions of key fireproof separation parts such as floors, firewalls and shaft holes;

(13) the mastery of fire control knowledge of personnel in key fire control safety positions and other employees.

iv. Fire Prevention Inspection Record Form should be filled in and filed for future reference.

fire hazard rectification system

1. All kinds of potential unsafe factors found in fire patrol or fire inspection due to violation or non-compliance with fire laws and regulations should be identified as fire hazards and eliminated in time;

2. If fire hazards are found, they should be corrected immediately; if they cannot be corrected immediately, the Registration Form for Fire Hazard Rectification should be filled in and reported to the superior supervisor in time;

3. The fire safety manager or the person in charge of fire safety in the department shall organize the identification of the reported fire hazards;

iv. the person in charge of the centralized fire safety department shall put forward rectification opinions and preventive measures one by one for the problems existing in the Registration Form for Fire Hazard Rectification. The fire safety responsible person or manager of the unit shall implement the responsible department, responsible person, rectification period and required sources of funds;

5. Whoever commits one of the following acts shall be identified as a fire hazard:

a) It affects the safe evacuation of personnel or fire fighting and rescue operations and cannot be corrected immediately;

b) fire control facilities are not in good condition and effective, which affects fire prevention.