do you mean the food safety plan or the fire safety plan?

fire emergency plan

1. General rules:

In order to strengthen the fire control work, implement the policy of "prevention first, combining prevention with elimination" to improve the fire control awareness of all staff, enhance the self-defense and self-rescue ability, timely and effectively put out fires, minimize losses, protect the life and property safety of restaurants and passengers, and let all staff be busy and not chaotic when they encounter fires, so that they can perform their duties. According to the national fire laws and regulations, combined with the actual situation of the restaurant, this plan is formulated.

2. Organization:

Set up a fire control responsibility team, with team leader: deputy team leader: evacuee: fireman:

3. Fire fighting principle:

(1) Save people first and then put out the fire, and try to avoid casualties.

(2) firstly, evacuate inflammable and explosive chemicals to avoid the expansion of the fire.

4. Emergency procedures for each post:

(1) Fire alarm and fire extinguishing:

① When the first discoverer at the fire site finds fireworks, he should call the restaurant office immediately () or report to the store manager by walkie-talkie, and explain his name, position, fire location and fire size.

② If the fire is in the initial stage, use the nearest fire extinguishing equipment to put out or prevent the fire from spreading.

③ If the fire is too big to control, press the nearest emergency alarm (manual alarm button or smoke exhaust valve manual button).

(2) the administrator on duty or the administrator of the fire control responsibility team:

① After receiving the alarm call, ask about the situation (name, position, fire location, fire size, what kind of substance burns and whether it hurts people), and make records at the same time, and inform the members of the fire control responsibility team to rush to the scene.

② make a decision according to the alarm situation: determine the fire level (level 1 or level 2);

③ After receiving the alarm signal (smoke alarm signal, manual button alarm signal), the fire brigade member or the member on duty at the nearest site must be informed to arrive at the alarm site in the shortest time within 5 seconds to confirm the fire alarm and give feedback; At the same time, the fire engine is silenced and the group number and position number of the fire alarm are recorded.

④ if the feedback is false alarm or false fire alarm, it should be reset properly.

⑤ If the feedback is a real fire alarm, the supervisor on duty should be informed to rush to the scene immediately by walkie-talkie or telephone within 5 seconds, and at the same time, the walkie-talkie should be used to call each walkie-talkie post twice in a row; In addition, the personnel responsible for evacuation and management personnel are required to maintain customer order, and other posts must arrive at the fire site within 1 minutes.

⑥ always pay attention to the fire situation, and transfer the monitoring camera to the accident area and record it:

1. The specific part of the fire;

2. Size and severity of fire;

3. Types of combustion substances;

4. Casualty losses;

5. Personnel in place;

6. Handling process, etc., so as to report in writing afterwards.

⑦ Call the head of the security department (you must report the time, place, size and substance of the fire).

⑧ according to the fire situation, determine the fire level; If it is Grade I, call the general manager and deputy general manager of the hotel, and ask the front desk to inform the managers and supervisors of all departments to do a good job in evacuating and explaining the guests.

⑨ Start the fire broadcast, speak clearly when using it, and repeat it (Dear guests, please don't panic, this restaurant is in an emergency evacuation state, please close the doors and windows, cover your nose and mouth with a gas mask or wet towel in the room, and follow the safety instructions or follow the waiter to leave from the stairs against the wall in an orderly manner).

(3) members of the fire control responsibility team:

① After receiving the notice, they must arrive at the accurate fire scene within 2 minutes.

(2) Check immediately after arriving at the scene to confirm whether the fire alarm is true or false. If it is a false report, immediately reset it and notify the store manager or the management personnel of the fire control responsibility team of the reasons for the false report or false report.

③ If it is confirmed to be a true fire alarm, the store manager or the management personnel of the fire control responsibility team should be informed immediately, and the size of the fire, what kind of substance burns and whether there are any casualties should be reported.

④ When the fire is small, the surrounding fire-fighting equipment should be used to put out the fire, so as to put out the fire or control the spread of the fire.

(5) When the fire is large, the surrounding articles, especially inflammable and explosive articles, should be isolated, and they should participate in the fire fighting work together with their colleagues and obey the command of the supreme commander at the scene.

⑥ After the accident, report the detailed incident to the department head in writing.

(4) Evacuate personnel:

① Be responsible for the order of the restaurant passage and the restaurant gate, connect with parking, do a good job of vehicle evacuation command, and keep the fire lane clear.

② irrelevant personnel are prohibited from entering the parking lot and lobby.

③ give directions to the members of the fire control responsibility team who arrived and report the fire.

④ when the fire truck or ambulance arrives, guide them to the fire site and briefly introduce the fire and casualties.

⑤ Always pay attention to the appearance of reporters from radio stations and newspapers. When they are found, they should be properly stopped and reported to their superiors so as to make timely and necessary arrangements.

⑥ prevent the guests who have been evacuated outside the building from returning to the building or trying to enter the restaurant to get things.

(5) Management personnel on duty

① After receiving the fire alarm report, they should rush to the scene within 2 minutes.

② Organize the team members on duty to use fire-fighting equipment to put out the initial fire.

(3) When the fire is serious, it is necessary to be calm, reasonably arrange the team members to prevent the fire from spreading, and at the same time notify all departments to prepare for evacuation by walkie-talkie.

④ If the general manager is not at the scene and the fire is serious and needs the rescue of the fire brigade, call the police to "119" station, and report the situation to the superior leaders who arrive later and take measures.

(6) Front desk:

① After receiving the fire alarm notice, you should call the store manager, department managers and supervisors.

(2) after the fire broke out, if a guest asks questions and expresses concern, if there is no special instruction from the leader and general manager, the person on duty should make a euphemistic explanation.

③ The front desk attendant must master the restaurant leader number so as to get in touch at any time.

(9) Engineering Department:

① After receiving the alarm message, the electrician should immediately cut off all power supplies on the upper and lower floors of the fire floor, stop the passenger elevator and ensure that there is no one in the elevator.

③ Ensure that the positive pressure air supply and smoke exhaust machine work normally and ensure the safety during evacuation.

④ Ensure the emergency power supply works normally, make the emergency command light shine, and send people with flashlights to check the evacuation stairs. If the emergency light is found damaged, it should be replaced in time.

⑤ the air conditioning system should be turned off, and the air supply and exhaust should be stopped.

⑥ cut off power supply one by one, including power supply, leaving only emergency power supply lines.

⑦ cut off the domestic water supply, but ensure the normal water supply of the tap water external pipe to ensure the fire water supply.

pet-name ruby cut off the natural gas supply and do a good job of fire prevention to ensure safety.

(11) Floor:

① The lobby manager should adjust and control the lobby and box to avoid chaos.

② Assign a special person to organize the guests to evacuate, so that the guests can evacuate in an orderly manner without panic and gather at the assembly point.

③ Send someone to check the dining room and every box to see if there are any unlit candles, solid alcohol stoves, cigarette butts and other things to put them out completely.

④ finally cut off the power supply and lock the door to leave.

(12) Finance Department:

① Cashiers should tidy up their money and things and lock the warehouse and drawers.

(2) All personnel shall arrange their own documents and accounts and keep them safely.

③ The computer room should ensure the integrity of computer data.

④ Check the office, garbage bins, etc. Don't leave unlit cigarette butts.

⑤ notify all personnel to evacuate in sequence, and lock the door and leave after turning off the power supply.

(13) Human Resources Department:

① Lock all important documents and personnel files.

② turn off all power switches in the office.

(15) Staff kitchen:

① After receiving the evacuation notice, the staff kitchen turns off all kinds of electrical appliances, air conditioners and power switches.

② extinguish all fires in the kitchen.

③ After all the dining staff in the evacuation canteen leave, leave with them.

5. evacuation methods and precautions

(1) the only way to evacuate is the fire stairs.

(2) In case of fire, all elevators are automatically locked on the first floor. Remember: Never evacuate by elevator.

(3) In general, the nearest staircase should be used for evacuation. If a staircase is blocked by smoke, use other stairs to evacuate as much as possible. Because the evacuation staircase has the function of positive pressure air supply and smoke exhaust, it is safer to evacuate.

(4) After entering the evacuation stairs, walk down the stairs. Don't try to go up because of the heavy smoke below.

(5) If the corridor is full of smoke, pay attention to looking for the emergency indicator light and walk in the direction of the indicator light. Never make a mistake.

(6) When it is difficult to walk upright, you should bend forward or crawl on your knees. Because there is some fresh air at the bottom.

(7) Other buildings have emergency doors on the first floor that directly lead to the outside of the building. Remember to go outside the building after reaching the first floor, and don't walk down the stairs to the basement.

(8) After being evacuated to the outside of the building, please gather in front of the hotel, and don't leave casually.

6. Evacuation meeting place: the open space in front of the hotel.

(1) The front desk staff should carry the housing registration form and count the evacuated guests one by one, especially the disabled guests registered at the front desk, and no one should be missed.

(2) the security department should strengthen the security work around the assembly point, ensure the property safety of the guests, and prevent people from making trouble and destroying them.

7. On-site commander's requirements:

(1) The highest post who arrived at the scene at the earliest time shall be the fire-fighting commander. The order of fire-fighting commander's posts from high to low is: general manager, executive general manager, security manager, engineering manager, manager of each department on duty, and so on.

(2) The commander-in-chief should carry a variable walkie-talkie, divide the work according to the size and nature of the fire, command each group to put out the fire, control the fire, evacuate people, rescue materials, and be well guarded.

(3) If the chief commander predicts or determines that the fire cannot be extinguished by himself, he should immediately call the fire station "119".

8. Other hotel personnel:

(1) They are not allowed to leave their posts without receiving the evacuation instructions.

(2) Keep calm and don't run or do anything to disturb the guests.

(3) Don't use the hotel telephone unless necessary, so as not to interfere with the fire fighting and evacuation notice.

9. Work after fire fighting:

(1) The commander must instruct the relevant personnel to do a good job of on-site security, protect the site, and prevent resurgence and damage to the site.

(2) the security department arranges firefighters or assists the higher authorities to conduct on-site investigation and various investigations and treatments.

(3) Each department shall assemble personnel and check whether there is any shortage of personnel in the department.

(4) leaders at all levels quickly organize their subordinates to evacuate the site.

11. Requirements:

(1) The fire-fighting personnel should carry forward the spirit of "one is not afraid of suffering, and the other is not afraid of death" and spare no effort to protect the lives and property of the country, hotels and people.

(2) All actions are subject to instructions, so that orders are forbidden, resolute and coordinated, and no man-made technical specification injuries or casualties are allowed.

(3) All hotel staff should improve their safety awareness, be familiar with the tasks and responsibilities assigned by this plan, and fight a prepared battle.

Emergency plan for food hygiene and safety in the store

According to the needs of restaurant management and the requirements of catering industry management, the restaurant has formulated this plan in accordance with the Food Hygiene Law and other laws and regulations.

1. Implementing responsibilities, raising awareness and strengthening leadership

In order to prevent food poisoning or other food-borne diseases and protect the health of customers and employees, the restaurant regards food hygiene and safety as a top priority in its management, and has set up a food safety emergency team headed by the store manager. Its organization is composed of:

group leader: store manager

deputy group leader: lobby manager: chef

Member:

Second, establish a scientific and standardized food hygiene and safety management system

The food hygiene and safety management of restaurants must adhere to the policy of "prevention first" and "whoever manages is responsible", and the lobby manager is the first person in charge of food hygiene management, the chef and the kitchens. According to "Food Hygiene Law" and various rules and regulations in restaurants, managers of all departments and posts should strengthen the process management and supervision of food hygiene management, and employees should strictly implement relevant post responsibilities and work norms to ensure food hygiene management in place and take precautions.

3. Determination of suppliers

1. Primary selection of suppliers: We should conduct in-depth and detailed market investigation, and find out more than three representative suppliers from the local area for comprehensive investigation. During the investigation, we will focus on the qualifications, strength, specialization, source of goods, price, quality and current supply status of suppliers.

2. Trial suppliers: Find two suppliers of the same kind of goods at the same time, and try to compare them from three aspects: quality, price and service.

3. Determine the supplier: On the basis of two months' trial, the general manager, the lobby manager, the chef, the financial personnel, the purchasing personnel and the warehouse keeper will form a review team, and the supplier will be determined after the evaluation of the above personnel.

4. signing a supply contract: after confirmation, the store manager will sign a supply contract with the supplier for a period of no more than one year.

5. supplier replacement and renewal: in the course of cooperation, if the supplier fails to perform the contract, the review team will evaluate whether to replace or renew it before the contract expires.

6. methods and procedures of investigation: follow the principle of vegetables first, fresh goods later, dry spices, grain, oil and drinks, and investigate no less than three individual goods. Adhere to the principle of centralized investigation in the investigation, and carry out methods such as seeing, smelling and touching in the investigation, and take samples when necessary. We should know the origin, specifications, varieties, production date and warranty period of the goods under investigation strictly and in detail.

7. Do not accept the purchased raw materials and oil flavor materials, which are not fresh, have incorrect taste, fail to meet requirements, fail to meet quality, fail to meet specifications and fail to meet names. After the goods are put into storage, we should also pay attention to the following aspects: ① All the accepted materials shall be put into storage except those directly dialed. (2) the warehousing items shall be classified and piled up in a fixed position. (3) stacking should be organized, light items and items that cannot be pressed should be placed on the upper floor. (4) Registration cards shall be established for all inventory items one by one, and the goods in and out of the warehouse shall be reflected on the cards, indicating the quantity and time of entry and exit, and the cards shall be fixed in front of the items. ⑤ When storing articles, we should pay attention to the mutual odor between food and food, food and low consumption, low consumption and low consumption.

8. Set the maximum and minimum quantities in the warehouse for purchase.

iv. preventive measures

the procurement and storage of food raw materials should strictly abide by the relevant national health regulations. The food purchase channel is regular, with a copy of the seller's business license and a formal invoice. The food purchase place is relatively fixed, and it is strictly forbidden to sell or use food without three issues (production date, factory date and shelf life) and corruption. Food shall be stored, classified, divided into shelves, separated from the ground and inspected regularly. The principle of first-in first-out and last-in first-out shall be adhered to when leaving the warehouse, so as to prevent food from deteriorating or exceeding the shelf life. Personal articles are prohibited from being brought into the warehouse and kitchen to prevent food from being contaminated and causing potential safety hazards.

V. Management of food production process

Employees must hold health certificates.