Emergency plan for hotel kitchen fire fighting

In our ordinary daily life, there are sometimes some unexpected events. In order to control the development of accidents, it is often necessary to make emergency plans in advance. How to write an emergency plan can better play its role? The following is the emergency plan for hotel kitchen fire protection that I have compiled for you, for reference only. Let's have a look.

Emergency plan for fire fighting in hotel kitchen 1

1. Emergency plan in case of power failure

1. When all the stoves and steamers are in working condition, in case of sudden power failure, all people present should immediately turn off the gas valves before turning off the electric switch, and then ensure that all the gas valves in use (including the main gas valve in the kitchen) are closed and then exit the kitchen in turn along the fire lighting signs.

2. When all personnel go to work, they have not yet opened the kitchen workshop. In case of sudden power failure in the kitchen, they should immediately open the door gently and slowly, first sense the possibility of natural gas leakage in the kitchen with their nostrils, and then use the flashlight light source (never use candles or lighters) to check and ensure that all the gas valves in the kitchen are closed.

second, the emergency plan when water is cut off

when the steam box is in working condition, the steam box should be closed immediately to avoid accidents caused by water boiling.

Third, the emergency plan for natural gas leakage and fire

1. Once the kitchen staff find the natural gas leakage, they should immediately notify the chef, who will inform the engineering department and the security department; After the engineers arrive at the leakage site, they should immediately close the main natural gas valve and the valve at the leakage point in time, and ask the general manager to contact the emergency repair team of the natural gas company for emergency repair.

2. If it leaks indoors, keep calm and act cautiously. Where the natural gas has spread, keep the electrical appliances in their original state and don't turn them on or off at will. Close to the diffusion area, cut off the power supply. Remember not to open metal doors, turn on and off lighting, open ventilation, call the police, use walkie-talkies and turn off the switch, and don't take off your clothes to prevent electrostatic sparks from detonating leaked gas.

3. Before the rescuers enter the room, certain preventive measures should be taken. It is forbidden to wear spiked shoes and chemical fiber clothes, and it is forbidden to use metal tools to avoid sparks or sparks. Wear a gas mask if necessary. If there is no gas mask, cover your nose and mouth with a wet towel and hold your breath as much as possible. After entering the room, you should immediately cut off the main valve of natural gas, open the doors and windows to speed up the gas diffusion. If there is a big leak and it is impossible to remove the indoor leaked natural gas for a while, you can dilute the leak with a flowering water gun, evacuate irrelevant personnel in the field, and assist firefighters and maintenance personnel in rescue and emergency repair to maintain order at the scene.

4. If there is a fire after natural gas leaks, never close the gas valve first, but put out the fire first to prevent the fire source from returning to the natural pipeline and causing a series of big explosions.

4. Emergency plan in case of kitchen fire

1. Oil refining fire:

1.1 Vegetable fire extinguishing method. When the oil in the pot is low and the oil level is on fire due to high temperature, the air valve should be closed first, and then the vegetables to be fried should be put into the pot in time, and the oil fire in the pot will be extinguished. Using this method, it is necessary to prevent scalding or oil fire splashing.

1.2 cold oil fire extinguishing method. When there is little oil in the pot, and the oil surface catches fire due to high temperature, first close the air valve, and then immediately pour the cold oil next to it into the pot, so that the oil temperature can be quickly reduced and the fire can be extinguished.

1.3 if there is a lot of oil in the pot and a fire breaks out due to high temperature, firstly, quickly close the gas valve and the main gas valve of the stove, and then cover the fire with a dry powder fire extinguisher after soaking the fire blanket next to it.

1.4 if there is a lot of. oil in the pot, and the cook can't put it out by himself due to high temperature, he should first close the main air valve, then press the fire alarm in the vegetable channel and dial 119, and then spray it as much as possible with a fire extinguisher to prevent the fire from spreading.

1.4.1 when dialing 119, you should state the detailed disaster location or nearby targets, briefly describe the disaster situation, and leave your phone number and address for further contact.

1.4.2 Orderly command kitchen personnel to evacuate along the fire escape. Don't panic when evacuating, first judge the source of the fire, take the direction opposite to the fire, and don't use lifting equipment (elevator) to escape.

2. Oil dirt in the oil fume exhaust system is ignited to cause a fire

2.1 If the oil fume exhaust system is not cleaned for a long time and causes a fire, all air valves should be closed first, and then an alarm should be given quickly, and chefs should be organized to start using water and fire extinguishers to put out the fire. If the fire is too big to put out, they should be evacuated in an orderly manner according to the fire escape route.

5. Precautions during evacuation

1. Cover your nose and mouth with a wet towel to breathe, and lower your posture to reduce smoke inhalation.

2. In a place without heavy smoke, cover your head with transparent plastic bags filled with air to avoid inhaling toxic smoke or gas.

3. If you pass through the flame area on the way to escape, you should first wet your clothes or wrap your body with wet quilts and blankets, and pass quickly to avoid catching fire.

4. In a smoky atmosphere, there is still residual air available 31 cm above the ground. You can escape in a low posture. When crawling, put your palms, elbows and knees close to the ground and escape along the edge of the wall to avoid losing your direction.

5. During the fire escape, close all the doors behind you, which can slow down the spread of fire and smoke. Emergency plan for fire fighting in hotel kitchen 2

1. The kitchen must be kept clean:

1. Dirty rags, scraps of paper and other sundries should be removed at any time.

2. Clean the oil dirt on the stove and hood daily and thoroughly remove it every week to avoid fire.

3. When cooking, the chef should not leave or deal with other things or chat with others.

4. When the oil pan catches fire, the chef should immediately cover the oil pan with a pot cover to make it turn off due to lack of oxygen. If the pot cover is not tight, use yeast powder or salt to put out the fire and turn off the fire.

5. It is forbidden for kitchen staff to smoke during working hours.

2. Kitchen equipment:

1. The kitchen must be equipped with corresponding exhaust fans.

2. Flammable and explosive dangerous goods, such as alcohol, gasoline, gas cylinders, matches, etc., should not be placed near stoves or power sockets, let alone near fire sources.

3. Pay attention to the maintenance of power machinery and equipment (professional maintenance at least once a week).

4. When cooking food with electricity, it is necessary to prevent the water from burning and catching fire.

5. If the socket is damaged or the external insulator of the wire is broken, it should be replaced or repaired immediately. When the wire is found to be on fire, the power supply should be cut off quickly.

6. gas stoves, gas pipelines and fuel pipelines should not be close to electrical lines or power sockets, and stoves and steel cylinders should not be used if they fail to pass the inspection.

7. Gas cylinders should not be placed horizontally, and pipelines and switches should not leak.

8. Ignition and flameout shall be carried out in strict accordance with regulations.

9. A small amount of gas should be used for ignition.

11. Close the valve after flameout.

3. Fire extinguishing method of gas fire:

1. Fire extinguishing with foam extinguisher.

2. cut off the gas source.

3. reduce the ambient temperature.

4. cut off the air supply.

IV. Daily working procedures:

1. After the daily work, the kitchen must be cleaned, and whether the switches such as power supply and gas are turned off

2. In case of fire, the on-site management personnel should immediately organize personnel to take corresponding control measures to put out the fire and report it to the general manager at the first time. If the fire is seriously out of control, the department head should apply for help from the fire center, and the rescue work should continue before the firefighters arrive.

3. Kitchen managers should pay attention to the publicity of fire protection knowledge, training common sense of disaster relief, and training the correct use of fire-fighting equipment.

4. always check the fire extinguishers and hydrants, and always check the safety doors and stairs.

V. Prevention of common safety accidents in the kitchen

A. Cuts

are mainly caused by improper or incorrect use of knives and electric equipment. The preventive measures are as follows:

1. When using all kinds of knives, pay attention and use correct methods.

2. All cutting tools, such as knives, should be kept sharp. In actual work, blunt knives are more likely to hurt hands.

3. During operation, you are not allowed to point the knife at the east and draw it at the west. You are not allowed to place the knife at will, and you are not allowed to swing your arm while walking with the knife, so as not to hurt others.

4. Don't put the knife on the edge of the workbench or chopping block, so as to avoid slipping and hitting your feet when shaking; Once the tool is found to have fallen, it must not be picked up by hand.

5. When cleaning the knives, do it one by one. Never immerse the knives in the washing pool filled with water.

6. it is forbidden to play with knives.

7. Don't start a mechanical device at will until you learn how to use it.

8. Before using dangerous equipment (meat grinder or blender), it is necessary to make sure whether the equipment is in place.

9. When cleaning the equipment, cut off the power supply before cleaning. Be extra careful when cleaning sharp blades. When cleaning, fold the rag to a certain thickness and wipe it from the inside out.

11. If there are broken glassware and ceramics in the kitchen, you should dispose of them with a broom in time instead of picking them by hand.

11. If you find exposed iron horns, wire heads and nails in the work area, knock them off or take them off in time to avoid scratching people.

B. Falls and bruises

Due to the wet and greasy floor in the kitchen, narrow walking passage, heavy cargo handling and other factors, it is very easy to cause falls and bruises.

1. The working area and the surrounding ground should be kept clean and dry. After oil, soup and water are spilled on the ground, they should be wiped off immediately, especially in the operating area of the stove.

2. The chef's work shoes should have anti-skid performance, and should not wear thin-soled shoes, easily worn shoes, high heels, slippers and sandals. Shoes worn at ordinary times, toes and heels should not be exposed, shoelaces should be fastened.

3. There should be no obstacles in all passages and working areas, and drawers and doors of cabinets should not be open.

4. Don't leave heavy boxes, boxes or bricks where they may fall and hurt people.

5. The walking route of employees in the kitchen should be clear, and it should be as smooth as possible to avoid cross-collision.

6. Special ladders should be used when accessing high objects. It is unsafe to use cartons or chairs instead. Overweight items can't be placed on high places.

C. sprain

sprain is also a common accident in the kitchen. Most of them are caused by carrying overweight goods or improper handling methods. The specific preventive measures are:

1. Before carrying heavy objects, first estimate whether you can move them. If you can't move them, you should ask someone for help or use handling tools, and you must never be forced or bravado.

2. When lifting heavy objects, the back should be straight and the knees should be bent, and leg force should be used for support, not back force.

3. When lifting weights, lift slowly, so that the lifted objects are close to your body, and don't lift suddenly and violently.

4. When lifting heavy objects, if necessary, you can move your feet in small steps, and it is best not to twist your body to avoid hurting your waist.

5. Be careful when handling your hands.

6. Use lifting equipment or handling tools as much as possible.

D. burns and scalds

burns and scalds are mainly caused by employees not paying attention to protection when contacting high-temperature food or equipment and utensils. The main preventive measures are as follows:

1. Sufficient space should be reserved around roasting, burning, steaming, boiling and other equipment to avoid scalding due to crowded space.

2. When taking baking pans, iron pots or other tools with high temperature, put a thick rag on your hands. At the same time, hands should be clean and greasy to prevent slipping. Remove scalding baking pans, iron pans and other tools to cool down in time, and do not place them at will.

3. When using the oil pan or frying, especially when the oil temperature is high, there should be no water dripping into the oil pan, otherwise the hot oil will splash and easily burn people. When the hot oil cools, it should be placed separately and provided with certain signs.

4. When taking food in the steamer, first close the air valve and open the lid of the steamer, and then take it with a rag to prevent the hot steam from burning.

5. When using oven, steamer and other heating equipment, avoid the human body from getting too close to the stove or stove body.

6. When operating on the stove, you should pay attention to the placement of utensils. If the utensils such as wok, spoon and iron chopsticks are improperly placed, they will be easily burned by the flame on the stove, which will easily cause burns.

7. When cooking dishes, it is necessary to correctly master the oil temperature and operating procedures to prevent the oil temperature from being too high, the raw materials from being put in too much, and the oil from overflowing the pot edge and flowing into the furnace to increase the flame, resulting in burns and scalds.

8. When leaving the hot oil pan or the hot cauldron, loudly remind other employees to pay attention or avoid, and do not collide.

9. When cleaning the heating equipment, it should be cooled before it is carried out.

11. It is forbidden to play around in the stove and heat source area.

e. electric injury

is mainly caused by employees violating safety operation regulations or equipment failure. The main preventive measures are as follows:

1. Before using mechanical and electrical equipment, you must first understand its safety operation rules and operate according to the rules. If you don't know the equipment operation rules, you must not operate rudely in violation of regulations.

2. If any abnormal phenomena such as smoke, burnt smell and electric spark are found during the use of the equipment, stop using it immediately, report for maintenance, and do not continue to use it forcibly.

3. Kitchen staff are not allowed to disassemble or replace the parts and circuits in the equipment at will.

4. cut off the power supply before cleaning the equipment. When your hands are stained with oil or water, it is forbidden to touch the power plug, switch and other parts to prevent electric injury.

5. If the above accidents have occurred, corresponding remedial measures should be taken at the first time and reported to the department manager.

6. Departments should be equipped with corresponding treatment drugs and managed by special personnel.

7. regularly (not less than once a week) check the facilities and equipment of the department, and make timely rectification and repair if any hidden danger is found.

8. Do a good job in employee safety education and training. When new employees arrive at their posts, they should be trained in pre-job safety knowledge, and practice the on-site facilities and equipment. Apprentices must have a master at the scene to guide them when operating professional facilities. Every quarter, employees should be assessed on safety knowledge, and their grades should be linked with their salaries. Unqualified employees should be retrained until they are closed.

9. Sign the Safety Management Responsibility Letter with the department managers. ;