Inform

all departments and project departments about the special management activities of "fire fighting, food hygiene and safety":

In order to implement the requirements of the Group to carry out the special management activities of "managing hidden dangers and preventing accidents", further deepen the special rectification work of safety production and reduce potential safety hazards, the company decided to carry out the special rectification activities of "fire fighting safety, food safety and hygiene". The specific activity plan is as follows:

1. Guiding ideology

Taking "hidden danger management and accident prevention" as the main line and eliminating all kinds of hidden dangers as the ultimate goal, comprehensively sort out and improve the system and operation process, and carry out special treatment to avoid all kinds of accidents.

II. Governance Scope

Fire safety and food hygiene safety of all departments and project departments.

iii. governance time

xxxx.

IV. Organization

Team leader: XXX

Deputy team leaders: XX, XXX, XXXX

Executive team leader: XXX

Members: XXX, XXX, XXX, XXX,

XXX, XXX, XXX <

each department and project department should work out a work plan according to the notification requirements, and comprehensively investigate the potential safety hazards of the unit according to the governance scope.

the second stage (XX/x-XX/x): the implementation stage of rectification and management.

all departments and project departments should formulate and improve relevant systems and processes according to the hidden dangers identified and the actual situation of their own units, and carry out training and learning in combination with relevant cases, strengthen management, plug loopholes and standardize operations.

the third stage (XX/x-XX/x): the deepening stage of summing up the achievements.

comprehensively summarize the centralized rectification activities, sort out and summarize the rectification results of hidden dangers, form a complete and standardized management method, and report the results summary.

VI. Key points of special treatment

1. Fire safety management (Annex 1: Checklist for special treatment of fire safety management)

Whether the existing automatic fire alarm, automatic fire extinguishing and smoke control system, sprinkler system and fire-fighting equipment and facilities are operating normally; Whether indoor and outdoor fire hydrants are equipped and whether the water pressure is tested regularly; Whether all places are equipped with fire-fighting equipment according to regulations and are regularly overhauled; Whether the fire monitoring is on duty 24 hours a day, and whether the personnel on duty have certificates; Whether the equipped fire fighting equipment and facilities are regularly maintained and recorded; Whether the fire escape is unblocked, emergency lights, evacuation signs, and evacuation icons of floors and rooms are set or intact; Whether the fire control responsibilities, responsibilities, management system and operation procedures are clear; Whether to carry out fire education and fire drills regularly.

2. Food hygiene and safety management (Annex 2 Special Management Checklist for Food Hygiene and Safety)

Food service license; Implementation of management system and responsibility system, health certificate of employees and quantitative classification management, implementation and registration of cleaning, disinfection and cleaning procedures for tableware, and implementation and enforcement of safety responsibility system; Whether the systems of quality and safety control, inspection and acceptance, purchase and sale ledger and quality commitment of raw materials are implemented; There is no sales of "three noes" food and fake, toxic and harmful, expired and other unqualified food; Basic conditions, sanitary environment, whether food samples are kept according to regulations, and safety precautions in the canteen operation room; Whether the operation process of food processing is strictly regulated, and whether the storage of cooked food and raw food is strictly separated; Whether there are expired leftovers, cold dishes, moldy and rotten foods and raw materials in the kitchen; Anti-theft and anti-human poisoning, environmental sanitation and personal hygiene, drinking water equipment and water quality, the use of electrical equipment and other issues.

note: each department and project department will arrange special personnel to report the safety situation of this day to company XXX before 17: 11 every afternoon (tel: XXXX－XXXXXXXX).

attachment: 1. checklist for special rectification of fire safety management

2. checklist for special rectification of food hygiene and safety.