I hope the following contents are of reference to you:

Basic knowledge:

Four abilities of fire safety in social units: 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.

"the first fire-fighting emergency force": the fire-fighting emergency force formed by the on-site staff of the fire-fighting unit in the first time.

"second fire-fighting emergency force": after the fire is confirmed, the unit organizes the fire-fighting emergency force formed by employees according to the fire-fighting and emergency evacuation plan of the unit.

1. Check the system of eliminating fire hazards

1. The person in charge of fire safety in hotels and restaurants and the fire safety manager should organize a fire inspection at least once a month, which should include the following contents:

a) the fire administrative license of new construction, reconstruction, expansion and decoration projects;

b) the implementation of fire safety management system, measures and fire safety operation procedures;

c) fire control (control room) on duty, operation of building fire control facilities;

d) the key parts of fire safety and the management of fire, electricity, oil and gas;

e) fire inspection, patrol and rectification of fire hazards;

f) the implementation of employee fire education and training, fire fighting and emergency evacuation plan drills;

g) records of fire safety management files;

h) other fire safety conditions.

2. Hotels and restaurants should conduct fire inspection every day, at least once every 2 hours during the business period, and check the business site at the end of the business of restaurants and other places to eliminate the residual fire. Hotels and restaurants can use their own video surveillance and other equipment to assist in fire prevention inspections. The fire inspection shall include the following contents:

a) Whether there is any violation of regulations in the use of fire, electricity, oil and gas;

b) whether evacuation passages and safety exits are clear;

c) Whether the normally closed fire door is closed, whether articles are stacked under the fire shutter, etc.;

d) On-the-job situation of employees in key positions;

e) Whether the fire hydrant, fire extinguisher and other facilities and equipment and fire safety signs are in good condition;

f) Whether the doors and windows are equipped with obstacles that affect escape and fire fighting and rescue;

g) other fire safety conditions.

3. The heads of all departments in hotels and restaurants should organize a fire inspection once a week, which includes the following contents:

a) Whether the use of fire, electricity, oil and gas is illegal;

b) whether evacuation passages and safety exits are clear;

c) safety evacuation indication signs, emergency lighting settings and intact conditions;

d) whether the fire control facilities and equipment are in good condition;

e) fire control knowledge of employees;

f) other fire safety conditions.

4. Employees should perform their fire safety duties, abide by the fire safety system and fire safety operation procedures, be familiar with the fire hazards of their posts, master the fire prevention measures, and conduct daily post fire inspection.

1) Attendants in restaurants and guest rooms should carry out post fire inspection when cleaning, clearing tables and making rounds. The inspection includes the following contents:

a) Whether the customers are carrying inflammable and explosive dangerous goods;

b) whether there is any residual kindling, and whether to cut off the power supply when the guests leave;

c) Whether the escape equipment equipped in the guest room is effective;

d) Whether the evacuation passage and safety exit of this floor are unblocked and whether the fire safety signs is in good condition.

2) The kitchen staff should carry out post fire inspection before and after work, including the following contents:

a) Whether the fuel and gas pipelines and valves are damaged or leaked;

b) whether the fuel and gas valves are closed after work;

c) whether the stove, lampblack hood and flue are cleaned in time;

d) whether the power supply is cut off after work and whether the fire source is properly handled;

e) whether the fire-fighting equipment and fire safety signs are in good condition.

5, fire inspection, patrol should fill in the inspection records, inspection personnel and the person in charge of the inspected department should sign the inspection records.

6. The person in charge of fire safety in hotels and restaurants takes overall responsibility for the rectification of fire hazards, and the fire safety manager or the person in charge of the centralized management department of fire control work is specifically responsible for supervising and implementing the rectification of fire hazards.

7, found that fire hazards should be corrected immediately; If it cannot be corrected immediately, the discoverer shall report to the fire safety manager or part-time fire management personnel, who shall study and formulate the rectification plan, determine the rectification department, the person responsible for rectification, the rectification measures and the rectification time limit, and report to the person responsible for fire safety for examination and approval as needed.

8. after the rectification of fire hazards is completed, the department or personnel responsible for rectification shall submit the rectification records to the person in charge of fire safety or the fire safety manager, who will organize the acceptance, and the acceptance results will be reported to the person in charge of fire safety and filed for future reference.

second, organize the fire fighting system

1. The person in charge of fire safety in hotels and restaurants and the fire safety manager should organize the formulation of fire fighting and emergency evacuation plans, organize drills, do a good job in the construction of the first and second fire fighting emergency forces, and master the organization and command procedures for the fire fighting at the beginning. The pre-plan formulated by the key units of fire safety shall include the following contents, and other units shall make reference to it:

a) Clarify the organization and division of tasks, and the organization includes the organization, command and communication liaison group, fire fighting action group, evacuation guidance group, safety rescue group and on-site alert group;

b) alarm, alarm handling and communication procedures and measures;

c) organizational procedures and measures for emergency evacuation;

d) Procedures and measures for fighting the initial fire;

e) Procedures and measures for safety protection and rescue.

2. When employees find a fire, they should immediately call for help and call "119" to call the police. The employees at the fire site should form the first fire-fighting emergency force within 1 minutes and take the following measures:

a) Employees near the fire alarm button or telephone immediately press the button or dial the telephone to inform the fire control room or the personnel on duty;

b) employees near fire-fighting facilities and equipment use on-site fire hydrants, fire extinguishers and other facilities and equipment to put out the fire;

c) On-site staff quickly guide personnel to evacuate.

3. In hotels and restaurants with fire control rooms, the personnel on duty in the fire control room should immediately notify the nearest staff and inspectors at the scene or confirm through video monitoring equipment after receiving the alarm signal from the detector. After the on-site personnel confirm the fire, they should report to the fire control room and immediately use nearby fire hydrants and fire extinguishers to put out the fire. The personnel on duty in the fire control room or unit shall immediately start the fire fighting and emergency evacuation plan, and form the second fire fighting emergency force within 3 minutes, and take the following measures:

a) The personnel on duty in the fire control room or unit shall report to the person in charge of the hotel while starting the fire fighting and emergency evacuation plan;

b) The person in charge of the hotel quickly launched the command and called all action teams to implement fire fighting and personnel evacuation according to the procedures;

c) the communication liaison group informs employees to rush to the fire site, keeps in touch with the public security fire brigade, reports the fire situation to the fire site commander, and issues the instructions of the fire site commander to the relevant employees;

d) The fire-fighting action group uses its own fire-fighting facilities and equipment to put out the initial fire according to the fire situation;

e) The evacuation guidance group shall notify and guide the on-site personnel to evacuate according to the division of labor, and after confirming that there is no one in the room, close the door and make a unified mark on the door;

f) The safety rescue team is responsible for assisting in rescuing and escorting the injured;

g) On-site security group prevents irrelevant personnel from entering the fire and maintains the order of the fire.

4. Hotels and restaurants should set up fire-fighting facilities according to regulations, and give full play to the role of fire-fighting facilities in fire fighting:

a) Strengthen the daily maintenance of fire-fighting facilities, and the automatic fire-fighting facilities should be operated by specialized personnel to ensure that they are in good condition and effective;

b) If there is a fire control room, the fire control room must be on duty 24 hours a day, with no less than 2 people in each shift. The personnel on duty and operators should obtain professional qualification certificates for fire-fighting specific jobs and hold relevant certificates;

c) after the fire control room confirms the fire, it shall immediately turn the fire alarm linkage control switch to the automatic state (unless it is in the automatic state).

Third, organize evacuation and escape system

1. Hotels and restaurants should set up safety evacuation signs according to regulations and be equipped with corresponding evacuation and escape equipment.

2. Hotel employees should be familiar with and master the knowledge, skills and management requirements of safety evacuation facilities:

a) Master the management requirements of safety evacuation facilities, ensure smooth evacuation passages and exits, and ensure that evacuation signs are clearly set and have sound functions;

b) be familiar with evacuation routes, locations of emergency exits and evacuation routes;

c) master the self-protection skills in fire escape and fire fighting;

d) master the evacuation procedures for guiding personnel and the use of evacuation and escape facilities;

e) be familiar with the hotel evacuation plan and participate in emergency evacuation drills.

3. When a fire breaks out, employees should stabilize the mood of people in the fire site by shouting and broadcasting, eliminate panic, guide customers to take correct escape methods, evacuate to a safe place, and prevent congestion and trampling.

4. In case of fire, people should be informed to evacuate in the following order:

a) In case of fire in buildings with two floors or above, the fire floor and its adjacent upper and lower floors should be informed first;

b) in case of fire on the first floor, the first floor, the second floor and the underground floors should be notified;

c) In case of a fire in the basement, the underground floors and the first floor should be notified first;

d) If there are multiple fire zones, first notify the fire zone and its adjacent fire zones;

5. Hotels should organize evacuation drills.

a) key fire safety units shall organize drills at least once every six months, and other units shall organize drills at least once a year;

b) Before organizing the drill, relevant personnel shall be organized to carry out education and training on fire safety knowledge and plan contents;

c) The drill shall be clearly marked, and all hotel personnel shall be informed to prevent accidents;

d) after the drill, the problems should be summarized in time, recorded, and the contents of the plan should be revised and improved according to the existing problems.

3. Fire prevention publicity, education and training system

1. The person in charge of fire prevention safety in hotels and restaurants and the manager of fire prevention safety should be familiar with the following contents:

a) Fire prevention laws and regulations and fire prevention safety responsibilities;

b) fire risk and fire prevention measures of the unit;

c) fire fighting and emergency evacuation plan;

d) the administrative and criminal responsibilities of fire safety that should be undertaken according to law.

2. Hotels and restaurants should identify full-time and part-time fire prevention publicity and education personnel who have the ability to publicize and educate after training.

3. Hotels should establish a system of fire prevention publicity and education and training, and organize regular fire prevention education and training for employees.

4. Employees should pass pre-job fire safety training before taking up their posts and changing jobs; Conduct fire safety education for on-the-job personnel at least once every six months.

5. Hotels and restaurants should make use of the daily morning call and shift change to conduct fire safety education.

6. Through fire safety education, employees should meet the following requirements:

a) Be familiar with fire laws and regulations;

b) master fire safety responsibilities, systems, operating procedures, fire fighting and emergency evacuation plans;

c) master the fire risk and fire prevention measures of the unit and the post;

d) master the operation and use methods of fire control facilities and equipment;

e) will call the police, put out the initial fire, and evacuate and escape to save themselves.

7. Hotels should set the following fire safety signs or icon according to their own characteristics:

a) Prompt signs. For example, in prominent places such as guest rooms, the evacuation passage, the location of safety exits and escape routes, and the specific placement and use methods of fire fighting and escape equipment such as flashlights and fire extinguishers;

b) warning signs. For example, an eye-catching warning sign "Do not smoke in bed" should be set up in the guest room, prompting "Uninterruptible power supply, please unplug the electrical appliances when leaving" at the uninterruptible power supply socket, and warning "Please take out the room card and turn off the power when leaving" at the room card socket;

c) prohibitive signs. For example, in the prominent position of the guest room, it is forbidden to carry and store inflammable and explosive articles, and at the exit, it is forbidden to lock the exit.

8. Hotels and restaurants should set up fixed "Fire Safety Notice" and "Fire Safety Commitment Letter" at the main entrances and exits, hang or post fire propaganda slogans in lobbies, restaurants, etc., and carry out fire publicity and education by using exhibition boards, columns, billboards, electronic display screens, television, internet and other forms. Promote fire protection knowledge in customer instructions and service guides, and insert fire protection propaganda subtitles or pictures when the guest room TV is turned on.