In life, work and study, we sometimes encounter some unexpected events or accidents. In order to reduce the harm caused by accidents, it is often necessary to make emergency plans in advance. How to prepare an emergency plan? The following is an emergency plan for hotel epidemic prevention and control, which is for your reference only and I hope it will help you.
According to the decision-making arrangements of the CPC Central Committee, the State Council, the Municipal Party Committee and the Municipal Government on epidemic prevention and control and resumption of production, the catering service industry should fully implement various measures for epidemic prevention and control and promote the resumption of production in an orderly manner. In order to ensure the food and beverage service to resume production and social prevention and control safety, the Guidelines for Food and beverage service to resume production during the epidemic period are formulated, and all enterprises are expected to seriously implement them.
I. Enterprise Management
1. Each business unit must set up a prevention and control working group, which shall be fully responsible by the enterprise legal person or designated personnel, formulate emergency plans, collect information well, and establish a filing system.
2. It is necessary to comprehensively collect and understand the employee's holiday dynamics (where the employee has been, whether there are symptoms such as fever and respiratory infection), and register and summarize them. Employees with life history, travel history and close contact with confirmed cases in epidemic areas shall be strictly implemented in accordance with relevant regulations.
3. All employees are required not to conceal the epidemic situation, and those with fever, cough and other unwell symptoms should seek medical advice in time and participate in screening. People infected with novel coronavirus's pneumonia epidemic area and people with potential risks such as contact should be reported in time, and employees should be required to observe at home for 14 days, and will not return to their posts temporarily.
4. Enterprises should prepare protective articles, including but not limited to: medical surgical masks, medical disinfection water/alcohol, ultraviolet air disinfection lamps, special disinfectants for air conditioning systems, hand sanitizers, etc. And equip them with infrared thermometers.
5. Before the epidemic prevention and control is lifted, stop receiving large-scale dinner activities without the permission of superiors.
Second, the store management
1. The store needs to be equipped with a thermometer to measure the temperature of the guests who come to the store one by one (referring to stores with less than 75 seats). If you find that the guests come to the store with fever, cold, cough and other phenomena, you should promptly persuade them to seek medical treatment and make detailed records.
2. Provide customers with public hand-washing pools in the store, with hand sanitizer and disinfectant alcohol; Provide disposable sterilized paper towels for dining guests. The guests put chopsticks and spoons on the dining table.
3. On the basis of comprehensive cleaning and disinfection of the store, keep the air circulation in the catering business premises, keep the fresh air system in the air-conditioned room running normally, and regularly clean and disinfect the air-conditioned filter.
4. If there is a public toilet in the store, clean the environment and disinfect the seats every day, and make records. The toilet sink is equipped with hand sanitizer, disinfectant alcohol and toilet paper to keep the air circulating.
5. While ensuring the safe operation of the elevator, the disinfection frequency should be increased.
6. Daily publicity and disinfection.
Third, staff management.
1. Conduct community registration and temperature measurement for employees returning from epidemic areas, and implement cooperation according to regional epidemic prevention management requirements. The staff dormitory should be cleaned and disinfected indoors, and the daily staff temperature measurement records should be made to ensure the safety of the dormitory.
2. The store is equipped with an infrared temperature measuring instrument, and the temperature of employees is measured and registered by a special person, and a temperature measuring account is established in the store to continuously record everyone's temperature status. People with fever, cold, cough and respiratory infection should stop working and seek medical advice in time.
3. Implement the system of checking posts every morning and afternoon (before the night market starts). If you find someone with fever, cold, cough or respiratory tract infection, you should stop working immediately and seek medical advice in time. If the store is closed to provide meals for employees, it is necessary to check the temperature of the dining staff, report the symptoms such as fever, cold and cough in time, and arrange medical treatment.
4. All employees must wear masks to work, change masks in time every day, and keep themselves clean. Wash your hands and disinfect before going to work, after going to the toilet and after touching garbage.
Fourth, customer management.
1. All customers must wear masks all the way into the store (except for eating), and there should be a process of measuring their body temperature. If the temperature is normal, they can provide services. If the body temperature exceeds 37.3 degrees Celsius, customers should be required to leave the store for medical treatment in time, and at the same time, make registration and keep traceability.
2. Strictly control the number of people entering the store during the business period to avoid crowd gathering. According to the crowd density and possible potential risks in the store, corresponding diversion measures and early warning mechanism are required: in the movable area of the dining place, the density of people should be less than 50; When the personnel density is 50- 100, properly control the entry of customers; The personnel density is 100- 150, so customers should be restricted from entering; If the density of people in indoor places exceeds 150, customers should stop entering. All catering enterprises should formulate corresponding plans, start a three-level response mechanism, control, restrict and prohibit customers from entering restaurants as appropriate, and actively do a good job in customer guidance.
3. When providing dining service, the distance between people should be expanded as much as possible, and time-sharing dining, staggered dining and dining in the same direction can be implemented to ensure the safety of customers' dining. In particular, group dining enterprises can change the way of face-to-face dining by eating in batches, repackaging into box lunches, and temporarily cutting off the table.
Verb (abbreviation for verb) operation and management
1. Strengthen food procurement management, do a good job in obtaining licenses and tickets, and ensure all kinds of food and food safety.
2. When handling the stored ingredients, the temporarily closed catering enterprises shall seal the package and indicate the date. Ensure that the ingredients are used within the shelf life after opening. Never use expired and stale raw materials.
3. It is forbidden to operate game in the kitchen, and poultry shall not be slaughtered.
4. Strictly implement and check the implementation of the original food safety and environmental hygiene standards of catering enterprises. Special emphasis is placed on thorough cooking, ensuring that tableware, utensils, drinks and other utensils are disinfected before use, and disinfecting business premises, elevators and food ladders every day. But avoid rabbit disinfectant from touching dishes and finished products.
Sixth, take-away management
1. Where an enterprise produces semi-finished products for sale, it shall indicate the name, address and contact information of the enterprise, as well as the food name, processing time, storage conditions, storage period, requirements for household heating, etc.
2 catering units engaged in take-away catering services shall not exceed the business items approved by the market supervision bureau, and the number of meals shall be adapted to their own scale and supply capacity. A catering unit shall not serve more than 200 people at a time for the same service object; If the number of people serving meals exceeds 200, the food business operator shall obtain the permission of "group meal take-out" or "group meal take-out" business projects.
3. Take-away food delivery should add "food safety lock". Used incubators, logistics vehicles and turnover appliances should be cleaned and disinfected every day.
4. Conditional catering enterprises should set up designated channels for takeaway brothers; Provide masks, disinfectant and other supplies for the takeaway brother.
5. clearly mark the price, and the quality and price are consistent. Carry forward the characteristics and adapt to the market. Abide by the service promise and win the trust of consumers.
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