First, the post health responsibility system 1) General rules

1. The internal and external environment of the hotel is clean and tidy, and the window is often opened for air. Do not put, hang or dry clothes, etc. Employees' daily life and appliances should not be mixed with customer products. The layout of the workshop should be reasonable and tidy, and the guest room should be equipped with special disinfection and cleaning cabinets for customer supplies. The dishcloth used must be clean and hygienic, and it should be used exclusively. Things should be disinfected regularly when they see their true colors. The filter screen or fan of window sill air conditioner is clean and free of dust.

2. Bedding should be changed by one guest, long-term guests should be changed every Monday, sanitary ware and tableware should be disinfected by one guest, and cleaning measures should be taken.

3. Take measures to eliminate flies, mice, cockroaches and other harmful insects and their breeding conditions, and thoroughly reduce mosquitoes, flies, cockroaches and mice indoors.

4. Earnestly implement the system of "reporting legal infectious diseases" and "reporting health accidents in public places".

2) Disinfection system for guest cups and teacups 1. Disinfectant: "a clean disinfection tablet" and "Youchlorine net" disinfection powder 2. Detergent: decontamination powder and washing powder 3. Disinfection tools: disinfection cabinet, disinfection bucket and scouring pad 4. Storage tools: tea-times storage cabinet 5. Procedure 1) Put the teacups and teacups withdrawn from the guest room into the disinfection room and pour out all the tea;

2) put the teacup in the washing pool, wash it with detergent, and then put it in the washing pool and rinse it with clean water;

3) put disinfectant with a certain amount of sample water into a disinfection barrel, and put a "clean" disinfection tablet in each barrel of water according to the instructions of the medicament;

4) Soak the washed teacups and cups in disinfectant water for at least 21 minutes (chemical disinfection method);

5) Or dry the cleaned teacups and cups and put them together with the iron frame into a disinfection cabinet for disinfection (physical disinfection method);

6) Turn on the disinfection power supply (automatic disinfection) and take out the teacup after disinfection for at least 45 minutes;

7) Take out the sterilized teacups and cups and store them in a closed cleaning cabinet for later use;

8) register on the disinfection record, and record the disinfection time and name.

3) Health management system of the food and beverage department Health work is related to the reputation and operation of enterprises, to the construction of social spiritual civilization, and to the health and even life safety of consumers. Developing good health awareness and habits is not only the excellent performance of each service staff, but also the performance of a person's good cultivation and habits.

First, personal hygiene

(1) Do four diligence: wash your hands and cut your nails frequently; Take a bath and have a haircut frequently; Wash clothes and bedding frequently; Change your work clothes frequently.

(2) Wash your hands before going to work and after urinating.

(3) Be aware of health, have regular physical examinations to prevent diseases, and report to your boss when you find a cold, pharyngitis, hepatitis or skin disease, and take a vacation to recuperate before going to work.

(4) Managers should attach great importance to the personal hygiene and health of service personnel, create some necessary conditions for them, and often carry out inspection and supervision, so as to form a system of personal hygiene.

2. Work hygiene

1. Avoid touching hair or face while on duty, and don't cough or sneeze at food customers; No spitting; No smoking. 2. Fingers should not touch food, nor should they touch the mouth of the cup, the tip of the knife, the front end of chopsticks and the soup part of the spoon.

3. The dishcloth and pad cloth used by waiters should be cleaned every day and scalded with boiling water to reduce or eliminate bacteria. Tools such as trays must be kept clean.

4. Any food that decays and does not meet the hygiene requirements will not be sold.

5. The food dropped from the plate should not be eaten by the guests.

6. Do not use tableware and mat towels that have fallen to the ground.

7. Unclean tableware and tablecloths should be sent back to the cleaning place for cleaning in time, and they should not be used.

8. It is forbidden to throw away waste paper, pour water or put tea cups in disorder.

9. Don't mix different foods casually, so as not to spoil the taste.

11. Pay attention to diners during the service. If sick people and carriers are found, the tableware used by them should be cleaned up separately and disinfected.

11. Pay attention to hygiene when closing the market, and try your best to avoid toothpicks, paper towels and other miscellaneous materials falling on the ground, so as to avoid indecent and additional cleaning difficulties (the correct way is to take away dishes and other tableware first, wrap the miscellaneous materials with a tablecloth or sweep them with a broom).

12, under appropriate circumstances, always use the tray and train yourself to be an excellent waiter.

iii. environmental sanitation

the environmental sanitation in restaurants mainly includes the sanitation of restaurants, passages, toilets, lounges, workshops (kitchens), green belts, parking lots and other places. To do a good job in environmental sanitation, we must achieve the "four decisions", that is, a fixed person, a fixed time, a fixed object, a fixed quality, a division of labor, responsibility for everything, doing a good job of cleaning people everywhere, checking frequently, and ensuring cleanliness at all times. It is necessary to clean up before the city, clean up after the city, sweep small on weekdays and sweep big every week to ensure the regularity and institutionalization of health work.

Environmental sanitation includes the following tasks:

1. Shops should be cleaned every day, tables and chairs should be wiped clean at any time, and windows and doors should be washed regularly. Make the walls clean, the windows bright and clean, the floor clean and the tables and chairs tidy.

2. Remove rubbish and sundries at any time, and remind guests not to spit the residue on the ground. Always clean the garbage water around the restaurant, and do not pile up sundries in the restaurant. All personal items, brooms, mops, garbage shovels, etc. should be placed in the custody room, and should not be piled up by the pool where guests wash their hands or in the toilet aisle. Don't pile up empty wine bottles, boxes and other items in the restaurant.

3. Toilets should be washed and cleaned frequently, so that there is no dust and odor.

4. Effective measures should be taken to eliminate pests such as flies, rats and cockroaches.

5. The cleanliness of public places, gates, parking lots and green belts cannot be ignored, which is often the "first impression" left to guests. 6, service personnel is also a clean landscape environment, appearance and manners should comply with the health norms. In the above-mentioned cleaning work, it is necessary to choose the appropriate method and opportunity, such as cleaning the glass, and pay attention to the timing. On cloudy days or when there is no sunshine in the morning and evening, the stains on the window surface are easy to see, which is the best time to clean the window. If you clean the window in strong sunlight, the stains will dry and agglomerate, which will make it difficult to clean, and the operator will easily get blurred eyes, which will affect the work efficiency and quality. The correct and simple way to clean the window is to choose the right time, use a clean cloth that absorbs water and does not shed hair, soak it in clear water and wring it dry, then wipe the window again, and then wipe it with a clean dry cloth. If there are serious stains, you can wipe it with glass cleaner or decontamination powder, and it is forbidden to have oil on the cloth. Or it is also a good way to scrub with a special glass wipe.

IV. Tableware hygiene

Tableware hygiene requirements are "four passes": one wash; Two brushes; Three rushes; Fourth, disinfection. Ensure that the tableware is free from greasy, stains, water marks and bacteria.

scraping: before washing tableware, scrape the leftovers from plates and bowls, and separate large tableware from small tableware and wash them separately to avoid damage. Washing: Because dishes and bowls are generally greasy, wash them with hot water or put a proper amount of detergent in the water to get rid of greasy.

pass: rinse with clean water after washing.

disinfection: commonly used disinfection methods such as steam disinfection, boiling water disinfection, drug disinfection, electronic disinfection, etc.

With the development of science and technology, some restaurants are equipped with mechanical automatic dishwashers or ultrasonic dishwashers, so cleaning is more scientific and simple.

V. Food Hygiene

Food storage is subject to "four isolation": raw and cooked isolation; The finished product is isolated from the semi-finished product; Food is separated from sundries and drugs; Food is isolated from natural ice.

kitchen staff should pay attention to the hygiene of cleaning, storage and taking, and try to wear a working cap to prevent their hair from falling on food. From raw materials to finished products, the "four noes system" is implemented: buyers do not buy rotten raw materials; Processing personnel (chefs) do not need rotten raw materials; Shop assistants (waiters) do not sell rotten food; Retail units do not buy rotten food, do not sell rotten food, do not hold food by hand, and do not use waste paper or dirty paper to package food.

2. Health check-up and health knowledge training system for employees

1. Health check-up system

1. Employees who directly serve customers should have regular health check-ups and hold a "health certificate" before they can engage in their own work. Those who suffer from dysentery, typhoid fever, viral hepatitis, active tuberculosis, purulent or exudative dermatosis and other diseases that hinder public health shall not engage in direct customer service before being cured.

2. arrange the physical examination for the personnel whose health certificate expires in the next quarter at the end of March, June, September and February every year.

3. sort out the list of people whose health certificates expire and notify the personnel of all departments in the form of post. 4. Call Xiamen Health and Epidemic Prevention Station to make an appointment for a medical examination, and go to the epidemic prevention station to apply for a health certificate on schedule. 5. After the physical examination results come out, submit the list of unqualified personnel to the personnel training department for handling according to regulations < P >. 2) Health knowledge training system

1. The personnel training department will issue a health training plan for new employees next month on the 25th of each month, and after being approved by the general manager, it will send all departments to implement the trainees.

2. The health training plan should specify the training purpose, training content, training time, place, lecturers, trainees and assessment time, and the department heads should refer to the actual situation to ensure the implementation of the plan.

3. On-the-job employees need to focus on health knowledge training twice a year to strengthen health awareness and knowledge.

4. Those who fail to pass the examination of health knowledge training must take a make-up exam organized by the Personnel Training Department. Those who still fail to pass the make-up exam will be fined the floating salary of 51 yuan in the current month, and the probation period for new employees or the promotion assessment period for on-the-job employees will be extended.

5. All the training results are stored in the employee's personal file as a reference for the employee's future post adjustment, promotion and salary increase.

III. Reward and punishment system and detailed rules for rewards and punishments

1. Daily hygiene and planned hygiene have reached the standard for many times after inspection and have been praised by leaders, with a reward of 31-111 yuan each time. (Housekeeping department conducts general health inspection three times a month)

2. Ignore professional ethics, wipe the bathroom or other dirty parts with four towels, and deduct the full bonus of the month every time you find it, and record it in the employee file once. Repeat the mistake within half a year and be dismissed.

3. If the health work fails to follow the procedures, violates the health regulations or damages the health equipment, 51 yuan will be fined every time a demerit is found, and the full bonus of the current month will be deducted if the negligence is repeated for more than three months, and the demerit will be recorded in the employee file once, and the mistake will be repeated within half a year, so as to be dismissed.

4. Check-out, cleaning, sanitation, changing tea sets, and implementing the disinfection system stipulated in the sanitation cleaning and disinfection procedures are not carried out. Every time a warning is found, 31 yuan will be fined, and repeated demerits will be fined within one month, and 51 yuan will be fined.

5. If the night shift health foreman fails to pass the inspection, or fails to rework or rework, it will be deducted 11 yuan at a time.

6. If the supervisor checks that Saya's hygiene is unqualified, it will be deducted 11 yuan at a time, which will be subject to Saya's work record book.

7. The foreman has checked and reworked the qualified hygiene. If the supervisor finds that it is unqualified, the foreman will be deducted from each 5 yuan, and so on.

8. If the foreman fails to check the hygiene according to the regulations or fails to fill in the foreman checklist, he will be deducted 11 yuan at a time.

9. 21 yuan will be deducted once for using the guest toilet or guest room sanitary facilities. Iv. Management system and prohibition system of public places 1. Public places should meet relevant national health standards and requirements, mainly including air and microclimate (temperature, humidity and wind speed); Water quality; Daylighting; Lighting; Noise; Customer utensils and sanitary facilities.

2. Strictly implement the general principles, hygiene management, hygiene supervision, penalties, supplementary provisions and other contents in the Detailed Rules for the Implementation of Hygiene Management in Public Places issued by the Ministry of Health.

3. Employees who directly serve customers in public places shall have a health examination once a year. Those who suffer from dysentery, typhoid fever, viral hepatitis, active tuberculosis, purulent or exudative skin diseases and other diseases that hinder public health shall not engage in direct customer service before being cured.

4. Public places should do the following sanitary work:

1) Public places have complex environment, so it is necessary to avoid breeding pests and becoming a vector for spreading certain diseases;

2) The health status of employees and customers are interactive, so the health examination of employees should be done strictly;

3) Disinfection management should be strictly carried out for the appliances used by the public, so as to prevent some diseases from being transmitted due to improper disinfection of appliances;

4) Indoor crowds in public places are concentrated, which is easy to pollute the air and spread diseases, so disinfection and air ventilation should be strictly done;

5) customers in public places stay for a short period of time, are dependent, and have a poor sense of responsibility for cleaning public places, which is easy to make public places dirty and chaotic. Should always do a good job of cleaning the public places, clean up the dead corners in time, and avoid the possibility of breeding pests;

6) public places are prone to mutual pollution through the storage or contact of objects, which affects people's health. We should strictly do a good job in the classified storage and management of objects in public places to avoid cross-contamination;

5. The hotel strictly implements the following smoking ban system:

1) Employees are forbidden to smoke in public places, and those who violate the rules will be punished according to the Employee Manual;

2) The hotel should do a good job of publicity and education on smoking prohibition;

3) Set up conspicuous no-smoking signs in public places where smoking is prohibited;

4) No smoking appliances are placed in the places where smoking is prohibited, and no tobacco advertisements are allowed.

V. Air-conditioning cleaning system In order to ensure the normal operation of the central air-conditioning system of the hotel and the cleanliness of the air supply, and provide a comfortable consumption environment for the guests, the following system is formulated.

1. According to the water quality, the cooling water system of central air-conditioning is treated with water once a month and cleaned once a year.

2. according to the water quality, the cooling water system of central air conditioning is treated with water once a month and cleaned once a year.

Third, the cooling tower of central air conditioning discharges pollutants once a month and cleans it once a year.

4. The filter screen at the air inlet of the fan coil at the end of the central air conditioner should be cleaned once a month, and the surface cooler should be cleaned once every two years according to the dirty situation.

5. Clean the air inlet filter of the fresh air unit (fresh air cabinet) of central air conditioning once a month, and clean the surface cooler once a year according to the dirty situation.