Emergency plan for hotel epidemic prevention and control

In life, work and study, some unexpected events or accidents sometimes occur. In order to reduce the harm caused by accidents, it is often necessary to prepare emergency plans in advance. How to prepare the emergency plan? The following is the emergency plan for the prevention and control of hotel epidemic for everyone, for reference only, hoping to help everyone.

According to the decision-making arrangements of the CPC Central Committee, the State Council, the Municipal Party Committee and the Municipal Government on epidemic prevention and control and resumption of production, the catering service industry should comprehensively implement various measures for epidemic prevention and control and promote the resumption of production in an orderly manner. In order to ensure the safety of the resumption of work and production of catering services and social prevention and control, the guidelines for the resumption of work and production of catering services during the epidemic period are formulated, and all enterprises are expected to implement them seriously.

1. enterprise management

1. each business unit must set up a prevention and control working group, which is fully responsible by the enterprise legal person or designated person, formulate emergency plans, do a good job in information collection and establish a filing system.

2. comprehensively collect and understand the holiday dynamics of employees (where employees have been, whether they have symptoms such as fever and respiratory infection), and register and summarize them. Employees with life history, travel history and close contact with confirmed cases in the epidemic area shall strictly follow the relevant regulations.

3. All employees are required not to conceal the epidemic situation, and those with fever, cough and other unwell symptoms should seek medical attention in time to participate in screening. People from pneumonia epidemic areas infected in novel coronavirus and those with potential risks such as contact should be reported in time, and employees are required to observe at home for 14 days as required, and will not return to their posts temporarily.

4. Enterprises should prepare protective materials, including but not limited to: medical surgical masks, medical disinfection water/alcohol, ultraviolet air disinfection lamps, special disinfectants for air conditioning systems, hand sanitizers, etc., and equip them with infrared thermometers.

5. before the epidemic prevention and control is lifted, stop receiving large-scale dinner activities without the permission of superiors.

second, store management

1. The store needs to be equipped with a thermometer to measure the temperature of the guests who come to the store one by one (refer to the implementation for stores with less than 75 seats). If guests who come to the store are found to have fever, cold, cough and other phenomena, they should promptly persuade them to seek medical treatment and make detailed records.

2. Provide customers with a public washbasin with hand sanitizer and disinfectant alcohol in the store; Provide disposable sterilized paper towels for dining guests. Guests put chopsticks and spoons on the dining table.

3. On the basis of thorough cleaning and disinfection of the store, keep the air circulation in the catering business premises, keep the fresh air system in the air-conditioned room in normal operation, and regularly clean and disinfect the air-conditioning filters.

4. If there is a public toilet in the store, the environment and seats should be cleaned and disinfected daily, and records should be made. The washbasin in the bathroom is equipped with hand sanitizer, disinfectant alcohol and toilet paper to keep air circulation.

5. While ensuring the safe operation of elevators, the frequency of disinfection should be increased.

6. Make public the disinfection situation every day.

III. Employee management

1. Conduct community registration and temperature measurement for employees returning from the epidemic area, and implement cooperation according to the requirements of regional epidemic prevention management. The staff dormitory should be cleaned and disinfected indoors, and the daily staff temperature measurement records should be kept to ensure the safety of the dormitory.

2. The store is equipped with infrared temperature measuring instruments, and the employees are measured and registered by special personnel, and a temperature measuring account is established in the store to continuously record everyone's temperature status. People with fever, cold, cough and respiratory infection should stop working and seek medical advice in time.

3. Implement the system of morning check-up and afternoon check-up every day (before the start of the evening market). Those who find fever, cold, cough and respiratory infection should stop working immediately and see a doctor in time. If the closed store provides employees with meals, it is necessary to carry out temperature measurement inspection for the dining staff, report the symptoms such as fever, cold and cough in time, and arrange medical treatment.

4. All employees must wear masks, change masks in time every day, and keep themselves clean and hygienic. Disinfect your hands before going to work, after going to the toilet and after touching garbage.

IV. Customer management

1. All customers must wear masks all the way into the store (except for eating), and should have a process of measuring their body temperature, which is normal and can provide services. When the body temperature exceeds 37.3 degrees Celsius, customers should be required to leave the store and seek medical examination in time, and at the same time, they should register well and keep traceability.

2. strictly control the number of people entering the store during business hours to avoid crowd gathering. According to the density of people in the store and the possible potential risks, corresponding diversion measures and early warning mechanism requirements should be adopted: in the movable area of dining places, the density of people should be less than 51; When the personnel density is 51-111 people, customers should be properly controlled to enter; The personnel density is 111-151, so customers should be restricted from entering; If the density of people in indoor places exceeds 151, customers should stop entering. All catering enterprises should formulate corresponding plans respectively, start a three-level response mechanism to control, restrict and prohibit customers from entering the dining room as appropriate, and actively do a good job in customer guidance.

3. When providing dining service, the distance between people should be expanded as much as possible, and time-sharing dining, staggered dining and dining in the same direction can be implemented to ensure the safety of customers' dining. Group dining enterprises, in particular, can change the face-to-face dining style by eating in batches, repackaging into lunch boxes and delivering meals to their posts, and temporarily cutting off the dining table.

V. Operation and management

1. Strengthen the management of food purchasing, do a good job in obtaining certificates and tickets, and ensure the safety of all kinds of food and ingredients.

2. Food and beverage enterprises that are temporarily closed down should seal the packaging and indicate the date when handling the stored ingredients. Ensure that the ingredients are used within the shelf life after opening. Never use expired and stale raw materials.

3. It is forbidden to deal in game and not to slaughter poultry in the kitchen.

4. Strictly implement and check the implementation of the original food safety and environmental hygiene standards of catering enterprises. Special emphasis is placed on cooking thoroughly, ensuring that tableware, utensils, drinks and other utensils are disinfected before use, and disinfecting the business premises, elevators and food ladders every day. However, it is necessary to avoid rabbit disinfectant from touching dishes and finished products.

VI. Takeaway management

1. If an enterprise manufactures semi-finished products for sale, it shall indicate the name, address and contact information of the company on the package or container, as well as the food name, processing time, storage conditions, storage period, requirements when heating at home, etc.

2. catering units engaged in take-away catering services shall not exceed the business items approved by the market supervision bureau, and the number of meals provided shall be commensurate with their own scale and supply capacity. A catering unit shall not provide more than 211 meals to the same service object at a time; Where meals are served for more than 211 people, food business operators should obtain the permission of "group meal delivery" or "group meal take-away" business projects.

3. Take-out food should be added with "food safety lock". The used incubators, logistics vehicles and turnover appliances are cleaned and disinfected every day.

4. catering enterprises with conditions should set up designated channels for takeaway brothers; Provide masks, disinfectant and other supplies for the takeaway brother.

5. clearly mark the price, and the quality and price are consistent. Carry forward the characteristics and adapt to the market. Abide by service promises and win consumer trust. ;