First, establish an organization, and implement the responsibility to people.
The hotel has set up the COVID-19 epidemic prevention and control working group, which is fully responsible for the prevention and control of the COVID-19 epidemic in the hotel.
Team leader: xx
Deputy leader: xxxx
Team member: xxxxxxxx
Second, pay close attention to the epidemic situation and strengthen publicity and education.
(1) emergency monitoring
1, all departments closely follow the development of epidemic situation at home and abroad and report the situation in time.
2. Establish a patrol system. The hotel is based on various departments, which are responsible for the prevention and control of COVID-19 epidemic in their respective regions.
3. All departments of the hotel should pay close attention to their employees and people they contact every day and monitor them in time.
(2) Publicity and education
All departments should strengthen the study of COVID-19 epidemic prevention and control knowledge, improve and strengthen employees' understanding of prevention and control knowledge, eliminate unnecessary panic, and at the same time accurately grasp the propaganda orientation, so as not to pre-empt and speculate in epidemic propaganda, so as not to aggravate panic and cause adverse effects.
Three, the implementation of testing system, timely and accurate reporting.
(1) Epidemic monitoring
1, each department is responsible for the daily monitoring of the epidemic situation and timely and accurate early warning and forecasting, perfecting the inspection system, clarifying the epidemic situation reporter, mastering the attendance and health status of employees in this department, closely observing those with suspicious symptoms and reporting to superior leaders, and investigating the responsibility of the parties for late reporting, concealment and omission.
2. The hotel infirmary measures the temperature of employees when they swipe their cards at the platform attendance office before going to work every day, and makes records. For employees whose body temperature is N37.3C, accompanied by fever, fatigue, dry cough, chest tightness and other symptoms, immediately report to the local disease control department and organize employees to see a doctor, and at the same time conduct standardized disinfection operations in all places of the unit.
(2) Report on epidemic situation
1, strictly implement the first report system.
2. The epidemic situation in COVID-19 shall be reported step by step.
3. Anyone who discovers the epidemic situation or suspected epidemic situation in COVID-19 must immediately report to the leading group. After receiving the report, he should immediately rush to the scene to understand the situation and report to the superior as required.
(3) epidemic situation report form
1. All departments should report to the company's leading group by telephone or the fastest way. The leading group is responsible for reporting to the superior.
2. No one may conceal, delay reporting, make a false report or hinder others from reporting the epidemic.
Fourth, actively take measures to take strict precautions.
Taking the prevention of diseases and the possible spread of the epidemic as the focus of epidemic prevention and control in COVID-19, according to the working characteristics of each department of the hotel, the requirements for each department are as follows:
(1) Ministry of Finance and Property
1, the purchased food products must conform to the relevant national hygiene standards and regulations, and provide the manufacturer's business license, a copy of the food hygiene license stamped with the official seal, and a recent inspection report (the inspection report shall be issued by a unit recognized by the national quality supervision department).
2. Strictly check the production date, shelf life and storage conditions of commodities.
3, meat and poultry food should have the "animal product quarantine certificate".
4, the establishment of disinfectants, alcohol and masks and other materials reserves and storage.
(2) Kitchen
1, strictly meet the requirements of special personnel, special rooms, special tools, special disinfection and special refrigeration.
2, regular ultraviolet lamp disinfection, and establish a registration system.
3. The food in the refrigerator should be stored with a fresh-keeping mold, and all kinds of food should be sorted and placed neatly. Defrost regularly and disinfect the door handle.
4. Cut vegetable raw materials should be used on the day of preparation.
5, vegetables, fruits and other raw materials to choose clean, meat, high-grade, aquatic products in accordance with the requirements for cleaning; Not clean vegetables, fruits and other food raw materials, food and raw materials with outer packaging are not allowed to enter the cold meat room.
6. Tools and containers used for raw materials, semi-finished products and finished products, such as knives, piers, plates, buckets, basins and rags, must be clearly marked and used separately, and must not be in contact with the ground. They should be stored in a fixed location and disinfected regularly.
7. Regularly clean and clean pools, walls, floors and open ditches.
8. Personal items and sundries are strictly prohibited in the kitchen.
9, trash can must be stored with a cover, and keep the outside clean.
10, keep the indoor temperature appropriate.
1 1. Chefs must wear masks and gloves when operating.
12, establish a disinfection log, and make records for each disinfection.
(3) Dining room
1. All employees should wash their hands and disinfect before taking up their posts.
2, regular ventilation, ensure the air circulation in the restaurant.
3, tableware disinfection in time, it is forbidden to use without disinfection tableware.
4. Tableware disinfection must be carried out in strict accordance with the process, and the disinfected tableware must be marked.
5, male * * * area regular disinfection work; Public equipment should be disinfected regularly.
6, establish a disinfection log, make a record of each disinfection.
(4) the front office is
1. Ask and register related questions for in-house guests, check their ID cards or passports actively, and ask whether they have passed through or lived in key epidemic areas, and whether they have contacted people with suspected symptoms.
2, the guests from the epidemic area, the implementation of temperature measurement and other preliminary testing measures. Once the suspected symptoms are found, they should be reported to the department manager immediately, who will inform the epidemic prevention and control working group to deal with them. Prepare for isolated observation of contact personnel.
3, male * * * area to do a good job of disinfection.
4, male * * * equipment disinfection on a regular basis.
5, establish disinfection log, make a record of each disinfection.
(6) Housekeeping
1. Public toilets should be disinfected with disinfectant in time after use.
2 escalator handrails, elevator handrails, keys and other public facilities should be disinfected with alcohol.
3. Clean the room in strict accordance with the hotel's health system, disinfect the cups used by the guests in time, and send the linen used by the guests to the laundry room for professional disinfection.
4. The cups are disinfected at high temperature with a disinfection cabinet, and the mobile phones are disinfected with alcohol.
5. Pay attention to window ventilation indoors. Once a confirmed case occurs, immediately turn off the air conditioner and close the room, waiting for further treatment by the health and epidemic prevention department.
6, the rational use of laundry equipment, to ensure the disinfection effect of linen.
7. Employees should disinfect and wash their hands immediately after finishing the sanitation work.
8, once a day for public * * * area and employee activity area spray disinfection, establish disinfection log, make a record of each disinfection.
(7) Human Resources Department and Office
1. Intensify the propaganda of epidemic prevention and control, and strengthen the staff's awareness of health and epidemic prevention and self-protection.
2. Staff dormitory should be disinfected regularly.
3. If the employee asks for leave due to illness, the reason and condition shall be determined in time and registered. Check-in desk for morning check-up, and check the temperature of employees every day.
4. Establish a disinfection diary and keep a record of each disinfection.
This plan shall be implemented as of the date of issuance.