No. 177

The "Regulations on Safety in Production of Catering Business Units in Beijing" has been deliberated and adopted at the 54th executive meeting of the Municipal People's Government on June 65438+1October 6, 2006, and is hereby promulgated and shall come into force as of April 65438+1October 6, 2007.

Mayor: Wang Qishan.

October 26th, 2006

Provisions of Beijing Municipality on Safety Production of Catering Business Units

Article 1 In order to strengthen the supervision and management of safety production, improve the safety production level of catering business units, prevent and reduce production safety accidents, and ensure the safety of people's lives and property, these Provisions are formulated in accordance with the Law of People's Republic of China (PRC) on Safety Production, the Regulations of Beijing Municipality on Safety Production and other relevant laws and regulations.

Article 2 These Provisions shall apply to the safe production of catering business units with a construction area of over 500 square meters within the administrative area of this Municipality; Where the relevant laws, regulations and rules have other provisions on fire safety and special equipment safety, those provisions shall prevail.

Article 3 The management of production safety shall adhere to the principles of safety first, prevention first and comprehensive management.

Article 4 The municipal, district and county commercial departments shall supervise and manage the safety production of catering business units. Public security, fire protection, quality and technical supervision and other departments respectively carry out special supervision and management on the fire safety and special equipment safety of catering business units; The safety production supervision and management department shall comprehensively supervise and manage the safety production work of catering business units, and guide, coordinate and urge relevant government departments to perform their duties of safety production supervision and management.

Industry associations assist relevant government departments to guide member units to do a good job in safety production, formulate safety production systems and regulations, and provide related services.

The main person in charge of the fifth catering business unit is fully responsible for the safety production of the unit.

Article 6 A catering business entity shall abide by the laws, regulations and rules concerning safety production, strengthen the management of safety production, establish and improve the responsibility system for safety production, improve the conditions for safety production and ensure safety production.

Seventh catering business units with more than 300 employees shall set up safety production management institutions or be equipped with full-time safety production management personnel; If there are less than 300 employees, they shall be equipped with full-time or part-time safety production management personnel, or entrust engineering and technical personnel with relevant professional and technical qualifications stipulated by the state to provide safety production management services.

Eighth catering business units shall carry out safety education and training for employees. Employees who have not passed the safety education and training shall not be allowed to work at their posts.

Catering business units shall keep safety education and training records for at least 2 years.

Article 9 Special operators of catering business units shall receive special safety operation training in accordance with the relevant provisions of the state and obtain the qualification certificate for special operations before taking up their posts.

Tenth catering business units shall establish a regular meeting system of safety production, and regularly study the safety production work of their own units; Formulate effective safety production measures and check the implementation of the measures.

Eleventh catering business units shall establish a system for the investigation of hidden dangers of production safety accidents, determine the responsible personnel for the parts and facilities prone to accidents, and formulate and implement preventive and emergency measures.

Twelfth catering business units should conduct a comprehensive safety inspection of fire sources, gas sources, power sources and other parts before and after the daily business. The inspection shall be recorded.

Thirteenth catering business units, the total rated capacity of the distribution room is above 630 kV, and the voltage level is 10 kV, it shall designate a special person to be on duty 24 hours a day. Records should be kept while on duty.

Dangerous goods and sundries shall not be stored in the power distribution room.

Article 14 The power transformation and distribution room shall be equipped with electrical equipment, distribution line layout and other safety technical data, as well as necessary working tools and labor protection articles, and a simulation board for power transformation and distribution system operation shall be set in an obvious position.

Waterproof facilities and mousetraps should be installed in the doors, windows and cable trenches of the distribution room.

Fifteenth catering business units to set up power lines should comply with national standards or industry standards; Temporary power lines shall take effective protective measures; Electrical equipment should be equipped with leakage and overload protection devices.

Sixteenth catering business units should ensure the smooth export; Do not close or block the safety exit; There should be no threshold at the exit.

Evacuation doors should be opened in the direction of evacuation, and rolling doors, revolving doors, hanging doors and sliding doors are not allowed. No steps shall be set inside or outside the door within the range of1.4m. 。

Article 17 The number of safe exits, the safe evacuation distance, the width of evacuation doors and evacuation passages in the business area shall meet the national standards or industry standards.

Eighteenth business areas of the exit, evacuation routes and their corners should be set up with luminous evacuation signs. These signs should be able to guide the evacuation location and direction without natural light.

Indicating signs should be set on the top of the exit and the wall below the ground 1 m at the evacuation passage and its corner; The spacing of indicating signs on evacuation routes should not be greater than10m.

Nineteenth emergency lighting should be installed in the safety exits, evacuation passages and key parts of the business area. The continuous lighting time of emergency lighting shall not be less than 20 minutes, and the minimum ground illumination shall not be less than 0.5 lux.

Twentieth floor-to-ceiling glass doors, glass windows and glass walls in the business area shall be provided with safety warning signs.

Safety warning signs should be obvious and complete for public identification.

Twenty-first catering business units in the business area for decoration, maintenance, transformation and other construction and do not stop business, it should sign a special safety production management agreement with the construction unit, clear safety responsibilities; The construction area should be isolated from other business areas, and safety measures should be taken to ensure safety.

Twenty-second catering business units to lease their business premises to other production and business units, should sign a safety management agreement with the rental unit, clear their respective safety management responsibilities.

The catering business unit shall coordinate and manage the work safety of each tenant unit.

Article 23 The number of consumers actually accommodated in the business premises shall not exceed the maximum number.

The maximum number of people accommodated is calculated according to the business area, and the per capita is not less than 1.4 square meters.

Twenty-fourth when the number of people is close to the maximum number or the number is relatively concentrated, the catering business unit shall take effective control and evacuation measures to ensure safety.

Twenty-fifth catering business units operating room smoke hood and flue entrance should be cleaned once a day within the scope of 1 meter. The oil fume exhaust pipeline in the Chinese food operation room shall be cleaned at least 1 time every 60 days, and the cleaning records shall be kept.

Twenty-sixth dangerous goods used and stored by catering business units shall be stored separately and managed by special personnel.

Twenty-seventh catering business units shall not provide consumers with liquefied petroleum gas cylinders with a calibrated weight of more than 5 kg as catering fire sources; Service personnel should use liquefied petroleum gas cylinders safely.

When liquefied petroleum gas is used in the operation room, the clear distance between the cooker and the gas cylinder shall not be less than 0.5m, and the length of the hose connected between the cooker and the gas cylinder shall not exceed 2m. Hoses should be inspected frequently and replaced regularly.

Article 28 If the calibrated total weight of liquefied petroleum gas cylinders used and reserved by catering business units exceeds 100kg or the total number of cylinders exceeds 30, a cylinder room shall be set up in accordance with relevant regulations.

Catering business units in high-rise buildings shall not use bottled liquefied petroleum gas.

Twenty-ninth catering business units with underground business areas shall comply with the following provisions:

(a) shall not be set below 2 floors underground;

(two) shall not use liquefied petroleum gas, shall not store dangerous goods;

(3) If the length of the evacuation passage exceeds 40 meters or 20 meters and there is no natural ventilation, mechanical smoke exhaust facilities should be set up.

Thirtieth catering business units shall formulate emergency rescue plans for production safety accidents. The emergency rescue plan shall include emergency rescue organizations, dangerous targets, start-up procedures and emergency measures.

Emergency rescue plan should be drilled at least once every six months 1 time, and recorded.

The relevant person in charge of the thirty-first catering business unit shall master all the contents of the emergency rescue plan; Other personnel should be familiar with the use of fire-fighting equipment, and know the location of safety exits and evacuation routes and the emergency rescue responsibilities of their posts.

Thirty-second catering business units should set up emergency broadcasts that can cover all business areas, and can use Chinese and English broadcasts.

Article 33 After a production safety accident occurs, the catering business unit shall promptly start the emergency rescue plan, take effective measures to organize the evacuation of personnel to prevent the accident from expanding, and report to the public security, production safety supervision and management, commerce and other relevant departments in a timely and truthful manner in accordance with the relevant provisions of the state and this Municipality.

Thirty-fourth safety production supervision and management departments found that catering business units have safety production problems, which belong to industry supervision and management or special supervision and management responsibilities, and should promptly urge the relevant departments to deal with them in writing.

Thirty-fifth catering business units in violation of these regulations, one of the following circumstances, the administrative department of commerce shall order it to make corrections, and give administrative penalties in accordance with the following provisions:

(1) Failing to establish a regular meeting system for production safety or formulate measures for production safety, a fine of more than 5000 yuan 1000 yuan shall be imposed;

(2) Failing to establish a system for investigating hidden dangers of production safety accidents, a fine of 5,000 yuan to 20,000 yuan shall be imposed;

(three) failing to clean up the oil fume discharge pipeline on time, and imposing a fine of not less than 5000 yuan but not more than 30 thousand yuan;

(4) Failing to set up an emergency broadcast that can cover all business areas or cannot be broadcast in Chinese and English, a fine of not less than 5,000 yuan but not more than 20,000 yuan shall be imposed.

Thirty-sixth in violation of these regulations, in accordance with the provisions of laws, regulations and rules on production safety, fire protection and special equipment safety, administrative punishment shall be given, and the relevant departments shall punish them according to law.

Article 37 These Provisions shall come into force as of April 1 2004.