Hotel safety emergency plan

In our study, work or life, we sometimes face unexpected events such as natural disasters, serious accidents, environmental hazards and man-made destruction. In order to control the development of accidents, it is necessary to prepare a specific, detailed and targeted emergency plan in advance. What problems should be paid attention to when preparing emergency plan? The following is my hotel safety emergency plan, hoping to help you.

Hotel safety emergency plan 1

In order to strengthen the fire safety work of our hotel, improve the quick response ability and disposal ability of our employees to sudden fire accidents, and safeguard the personal and property safety of our customers and employees. According to the Fire Prevention Law of the People's Republic of China and the actual situation of our restaurant, this plan is formulated.

first, the guiding ideology

strictly implement the policy of "prevention first, combining prevention with fire fighting" and the principle of "whoever is in charge is responsible", fully mobilize the work enthusiasm of each employee and take the initiative to participate in fire fighting. In case of emergency, every employee can handle things calmly, carry out alarm, fire fighting and evacuation work in an orderly manner, do their own duties, control the fire and evacuate people to the maximum extent, and fully protect the safety of personnel and property.

2. Organization and main responsibilities

1. Organization: The restaurant has set up a fire emergency center, which consists of four functional groups: fire fighting, communication, evacuation and rescue.

Person in charge of fire safety: Li Dejun

Fire safety administrator: Zhou Zibing

Communication contact group: Hu Xiangman

Evacuation guidance group: Ding Li

Safety rescue group: Zhang Xiaoping

Fire fighting action group: Li Yuanjun

2. Main responsibilities:

① Fire emergency command center: directing restaurants at ordinary times. Command and coordinate all functional groups to carry out their work in wartime, and quickly and decisively put out the fire at the initial stage; Assist and cooperate with the public security fire brigade arriving at the fire site to carry out various fire fighting and rescue operations; Assist and cooperate with public security fire control institutions to do a good job in fire accident investigation; Other related work.

② fire fighting action group: according to the fire situation, skillfully apply all kinds of fire fighting equipment and work, and correctly implement fire fighting work.

③ communication liaison group: timely implement the detailed procedures for alarm and alarm handling, promptly report to the "119" alarm center, accurately reflect the situation, and send someone to pick up the car. Communicate and feedback information in time, convey orders from superiors, understand the information of the fire site, upload and issue it, and ensure smooth and orderly communication.

④ evacuation guidance group: responsible for organizing people in the fire area to quickly evacuate from the fire site through evacuation passages and safety exits.

⑤ safety protection and rescue group: provide emergency rescue for the injured, and solve all kinds of demands in the fire in time.

3. Formation process of fire fighting force (basic disposal procedure for fire fighting and rescue)

1. Formation of the first fighting force for fire fighting

① Anyone who finds a fire should immediately call the police and call nearby employees to participate in fire fighting and rescue.

② After hearing the call, the staff at the fire site or nearby areas should immediately rush to the fire site and spontaneously form the first fighting force for fire fighting. Where there is a fire, the first fighting force will be formed to carry out early fire alarm, fighting and evacuation. The specific task requirements are as follows: first, the employees who find the fire use fire-fighting equipment nearby to put out the fire, and loudly call the surrounding employees for alarm and reinforcement; Employees near the fire point are responsible for using fire extinguishers and indoor fire hydrants to extinguish the fire; Employees who are close to the telephone or fire alarm point report to the fire department of the public security organ; Employees near the safe passage or exit immediately guide customers to evacuate to a safe place.

2. Formation of the second fighting force for fire fighting:

① After receiving the alarm, the person in charge of fire safety should immediately deal with it according to the Emergency Plan Procedure for Fire Fighting and Evacuation in Restaurant. After confirming the fire alarm, carry out fire fighting and rescue work, call "119" to call the police, and report to the leader on duty of the unit.

(2) The employees of this unit and the members of various functional groups such as fire fighting, communication, evacuation and rescue in emergency headquarters shall, after receiving the fire alarm notice, respond to the first fighting force for fire fighting and rescue. The second fighting force should obey the unified command of the fire emergency center and carry out fire fighting and rescue according to the procedures and requirements specified in this plan. The first combat force should assist the second combat force in its work.

IV. Basic requirements for alarm and alarm handling

1. Any department or personnel (the unit) should immediately report the fire to the "119" public security fire brigade.

2. When reporting a fire, you should be calm and clear about the following contents (especially when reporting to the public security fire brigade "119"):

① The exact geographical location of the fire site.

② explain the fire scene as much as possible, such as the fire time, combustion characteristics, fire size, whether there are trapped people, whether there are important items, what important buildings are around the fire, driving routes, and how fire engines and firefighters can easily enter or approach the fire scene.

③ the name, address, work unit and telephone number of the alarm person.

④ patiently answer the inquiries of the police officers.

V. Organizational measures and basic requirements for emergency evacuation

1. The evacuation guidance group should first evacuate the customers trapped by the fire, and then evacuate the materials around the fire site. The evacuated materials should be placed in a safe place that does not affect the fire escape and is far away from the fire. The evacuation guidance group should pay attention to its own safety and make necessary protection in advance.

2. When guiding people to evacuate, we should constantly guide and stabilize the emotions of trapped people by gestures and shouting, and maintain order. For example, shout "please go that way, it's safe there" to people who are panicked around, and correctly indicate the evacuation direction; Or shout "please follow me" loudly and lead the trapped people to safety in the right way.

3. To guide people to evacuate, we should use the fire safety passage or other ways to reach a safe place to guide people to the off-site according to a quick and reasonable evacuation route. The personnel of the evacuation guidance group should be carefully inspected to prevent the omission of personnel.

4. After the fire brigade arrives at the fire site, it should follow the instructions of public security firefighters for evacuation.

VI. Basic requirements for fire fighting

1. The staff (or fire fighting action group) in charge of fire fighting functions should rush to the fire site quickly, and use fire water sources and fire fighting equipment nearby to put out the fire quickly to prevent the fire from spreading.

2. If someone is found trapped by fire, you should save people first and then put out the fire; When it is found that inflammable and explosive dangerous goods are threatened by fire, personnel should be organized to move them to a safe place quickly.

3. Firefighters should obey the unified command of emergency headquarters; After the public security fire brigade arrives at the fire site, it should actively cooperate with it to put out the fire.

VII. Basic requirements of communication, safety protection, etc.

1. Communication Liaison Group

① After receiving the fire, the communication liaison group immediately informed the restaurant fire control headquarters and all action groups to arrive at the fire scene;

(2) according to the requirements of the person in charge of fire control, the instructions such as power failure, water supply, vehicle deployment and fire fighting measures are transmitted to all action groups at the fire site;

(3) feedback the progress of the fire scene in time, ensure the smooth information between the fire scene and the outside world, and undertake the liaison work of seeking support from neighboring units.

2. Safety protection group

① After receiving the instruction, the safety protection group should quickly rush to the fire site to protect and control the situation, at the same time, control the vehicles and irrelevant personnel to enter the fire site, and quickly organize relevant personnel to clean up the vehicles parked around the fire site and stay away from the fire site.

(2) after the fire is put out, it is necessary to comprehensively inspect the site, eliminate the remaining kindling, send people to protect the fire site, and assist the fire control institutions of public security organs in the fire accident investigation.

VIII. Exercise Procedures and Basic Requirements

The exercise of fire fighting and emergency evacuation plan shall be organized and implemented by the person in charge of hotel fire safety or the manager, with full participation. Do a good job before the drill.

when the person in charge of fire safety or the manager of the unit issues the emergency message of "suppose the restaurant kitchen (take this as an example, the specific drill site is randomly determined) finds the initial fire", the drill shall be carried out according to the following procedures.

1. Employees in the dining room kitchen and nearby departments should quickly form the first fighting force according to the division of labor requirements determined in the unit's fire fighting and emergency evacuation plan, and carry out fire fighting and rescue operations and achieve three simultaneities:

① Fire fighting: employees near the fire point immediately take the fire extinguishers around them and quickly run to the assumed fire site, pose for fire fighting and prepare for fire fighting; Employees close to indoor fire hydrants quickly connect hoses and water guns, spread hoses and run to the fire site, aim at the supposed fire point, pose and prepare for fire fighting.

② evacuation: employees near the safety exit immediately run to the nearby evacuation exit, make gestures, call and guide the on-site personnel to evacuate through the nearest evacuation passage and safety exit.

③ alarm: employees who are close to the telephone or fire alarm point quickly call the "119" fire brigade by telephone.

2. After confirming the alarm information of the fire (assuming), the person in charge of fire safety quickly starts all the disposal procedures and requirements determined in the fire fighting and emergency evacuation plan, and alarms "119".

3. After receiving the alarm, the restaurant staff should quickly assemble at the fire site, and form the second fighting force for fire fighting according to the division requirements determined in the fire fighting and emergency evacuation plan, and carry out fire fighting and rescue work:

① Fire fighting action group: immediately run to the assumed fire site to reinforce the fire fighting. After arriving at the scene, activate indoor fire hydrant nearby, connect hose, water gun and paved hose, aim at the assumed fire point, pose and prepare for fire fighting.

② evacuation guidance group: run to the safety exit and evacuation passage respectively according to the division of labor, make gestures, call and guide the indoor personnel to evacuate urgently.

③ communication contact group: learn about the fire information, upload and release it, and ensure smooth and orderly communication.

④ other working groups: work according to the requirements of this plan.

4. Through on-the-spot drills, the following requirements are achieved: When the person in charge of fire safety or the manager of the unit gives an emergency instruction that an initial fire occurs in the assumed position, the first fighting force for fire fighting should complete the tasks of fighting the initial fire, giving an alarm and guiding personnel to evacuate as determined in the fire fighting and emergency evacuation plan within 31 seconds; After receiving the instruction from the person in charge of fire safety, the second fighting force should successfully complete the tasks of fighting the initial fire, giving an alarm and guiding the evacuation as determined in the fire fighting and emergency evacuation plan within 2 minutes.

5. The drill organizer or designated personnel shall stay at the fire (hypothetical) site as the drill referee, and make an effective ruling and record on the drill actions and time of relevant personnel and functional groups. After the drill, make comments and study improvement measures. Hotel safety emergency plan 2

1. Purpose and basis

In order to organize rescue in time and effectively in case of emergency and minimize losses, this plan is formulated according to the Emergency Response Law of the People's Republic of China and the requirements of the company, combined with the actual situation of the restaurant.

II. Scope of application

This plan is applicable to restaurants, restaurants and food warehouses.

III. Basic information

The staff canteen is divided into dining room, kitchen, canteen, private room and all the rooms inside.

IV. Discovery of fire

Fires usually occur with smoke, smell, light and other phenomena. Anyone who finds a fire in the restaurant area should do the following things quickly:

(1) Quickly identify the fire location, fire nature (electrical appliances, oil fires, articles) and report the fire situation to the restaurant manager;

(2) Quickly put out the fire by using nearby fire-fighting equipment to prevent the fire from spreading;

(3) When part of the fire develops into a whole fire, according to the instruction of the supreme commander at the scene, dial the special fire-fighting telephone number 119 to inform the fire brigade to support the fire fighting;

(4) When reporting the fire, the specific location of the fire, the fire situation and its own identity should be stated, and the report words should be quick, accurate and clear.

V. Fire fighting methods and precautions:

(1) The principle of saving people first and then putting out the fire.

(2) "Fire alarm is an order", no matter where the canteen staff find a fire, they should bravely and quickly use nearby fire-fighting equipment or fire-fighting items to put out the fire, and never run away from the fire;

(3) The members of the command team are both the fire-fighting responsible person and the on-site commander, and should quickly organize employees to put out the fire and control the fire in the fire stage;

(4) When putting out fire, first of all, turn off the exhaust fan, blower and air-conditioning switch of the restaurant, cut off the fire source, cut off the power supply according to the fire situation, and close the fire door to prevent the fire from spreading;

(5) Use fire-fighting equipment correctly to put out fires quickly and effectively. Generally, fire extinguishers are used to extinguish fires, and high-pressure hoses are used to extinguish large fires. However, it should be remembered that it is forbidden to extinguish fires with water when the oil pan in the kitchen is on fire or the electrical appliances are on fire, so as to avoid the oil pan overflowing and spreading flames to expand the fire area or damage the electrical appliances.

(6) Employees must know "three understandings and three skills". Three understandings (know what are the unsafe fire hazards in production operation, know the fire prevention measures, and know how to put out the initial fire). Third meeting (can call the police, can use all kinds of fire-fighting equipment, can put out the initial fire).

VI. Evacuation methods and precautions

(1) Evacuation timing: The fire at the site is too big to control, which may endanger the safety of other personnel, and evacuation should be organized.

(2) evacuation mode: the fire is too big to control and may endanger the safety of all personnel, so all personnel should be evacuated.

(3) issuance of evacuation instructions: the issuance of evacuation instructions shall be decided by the center manager or the top leader on site according to the fire development, and no one shall issue evacuation instructions or evacuation alarm signals at will.

(4) Method of issuing evacuation instructions: The personnel on duty shall inform the personnel of the evacuation team, and the evacuation personnel shall verbally inform the dining guests to evacuate the restaurant.

(5) evacuation of the restaurant: the restaurant manager is responsible for the overall coordination of personnel evacuation; The staff is responsible for organizing the evacuation of restaurant personnel;

(6) then evacuation of materials: the keeper is responsible for using the nearest evacuation door to move important materials away from the fire site.

(7) It is necessary to master the timing and mode of evacuation. Early evacuation is easy to affect, and late evacuation may cause losses;

(8) Evacuation must be conducted in a unified command, organization and order, so as to prevent confusion. The issuance of evacuation instructions must be decided by the commander-in-chief or the top leader on site, and no one is allowed to issue evacuation instructions at will. After receiving the evacuation instructions, the restaurant service personnel should promptly organize without hesitation, so as not to cause losses;

(9) Evacuation must be carried out in strict accordance with the evacuation procedures, keep quiet, avoid worrying about people who should not be evacuated around, so as not to cause impact, and ensure the staff and the staff in the back restaurant first;

(11) When evacuating, the evacuation plan must be strictly implemented to prevent omissions and ensure the safety of customers' lives and property;

(11) after evacuation, all doors and windows should be closed.