Hotel kitchen fire emergency plan

In our daily life, sometimes unexpected things happen. In order to control the development of accidents, it is often necessary to make emergency plans in advance. How to write the emergency plan to play a better role? The following is the hotel kitchen fire emergency plan I compiled for you, for reference only. Let's have a look.

Hotel kitchen fire emergency plan 1 1. Emergency plan for power failure.

1. When all stoves and steamers are in working condition and suddenly encounter power failure, all personnel present should immediately turn off the gas valve, then turn off the electrical switch, and ensure that all gas valves in use are closed (including the main gas valve in the kitchen), and then exit the kitchen in turn along the fire lighting signs.

2. When everyone is working, the kitchen workshop has not been opened. If the kitchen suddenly loses power, you should immediately open the door gently and slowly, first use your nostrils to sense whether there is a possibility of natural gas leakage in the kitchen, and then use a flashlight light source (never use candles or lighters) to check to ensure that all gas valves in the kitchen are closed.

Second, the emergency plan when water is cut off

When the steam box is in working condition, if the water is suddenly stopped, the steam box should be closed immediately to avoid accidents caused by boiling water.

Three, natural gas leakage and fire emergency plan

1. Once the kitchen staff discovers the natural gas leakage, they should immediately notify the chef, who will then notify the engineering department and the security department; After the engineer arrives at the leakage site, he should immediately close the main valve of natural gas and the valve at the leakage point, and ask the general manager to contact the emergency repair team of the natural gas company for emergency repair.

If it leaks indoors, keep calm and act cautiously. For places where natural gas has spread, keep the electrical appliances intact and don't switch them on and off at will; Close to the diffusion area, cut off the power supply. Remember not to open the metal door, turn on the lighting, turn on the wind, give an alarm, use the walkie-talkie and turn off the switch, and don't take off your clothes to prevent the electrostatic spark from detonating and leaking gas.

3. Before rescuers enter the room, certain preventive measures should be taken. It is forbidden to wear nail shoes and chemical fiber clothes, and it is forbidden to use metal tools to avoid sparks or sparks. Wear a gas mask if necessary. If you don't have a gas mask, cover your mouth and nose with a wet towel and try to hold your breath. After entering the room, you should immediately cut off the main valve of natural gas and open the doors and windows to speed up the gas diffusion. If there is a big leak and it is impossible to clear the indoor leaked natural gas for a while, you can dilute the leak with a flowering water gun, evacuate irrelevant personnel at the scene, assist firefighters and maintenance personnel in rescue and emergency repair, and maintain order at the scene.

4. If there is a fire after the natural gas leaks, don't turn off the gas valve first, but put out the fire first to prevent the fire source from flowing back to the natural pipeline and causing a series of big explosions.

Fourth, the kitchen fire emergency plan

1, refining fire:

1. 1 plant fire extinguishing method. When the oil in the pot is low and the oil surface is on fire due to high temperature, the air valve should be closed first, and then the vegetables to be fried should be put into the pot in time, and the oil fire in the pot will be put out. Using this method, it is necessary to prevent scalding or oil fire splashing.

1.2 cold oil fire extinguishing method. When there is little oil in the pot and the oil surface catches fire due to high temperature, close the air valve first, and then immediately pour the cold oil next to it into the pot, which can quickly reduce the oil temperature and put out the fire.

1.3 If there is too much oil in the pot and a fire occurs due to high temperature, first quickly close the gas valve and the gas master valve of the cooker, and then use dry powder fire extinguisher to extinguish the fire after the fire blanket is soaked.

1.4 If there is a lot of oil in the pot and the chef can't put it out by himself because of the high temperature, he should first close the main air valve, then press the fire alarm in the vegetable aisle and dial 1 19, and then spray it with a fire extinguisher as far as possible to prevent the fire from spreading.

1.4. 1 When calling 1 19, you should state the disaster site or nearby targets in detail, briefly describe the disaster situation, and leave your phone number and address for further contact.

1.4.2 Orderly command kitchen personnel to evacuate along the fire escape. Don't panic when evacuating, judge the fire source first, go in the opposite direction to the fire, and don't use lifting equipment (elevator) to escape.

2. Oil dirt in the oil fume exhaust system is ignited to cause a fire.

2. 1 If the smoke exhaust system is not cleaned for a long time and causes a fire, all air valves should be closed first, and then the alarm should be given quickly, and the chef should be organized to start using water and fire extinguishers to put out the fire. If the fire is too big to be put out, it should be evacuated in an orderly manner according to the fire escape route.

Verb (abbreviation of verb) Matters needing attention in evacuation process

1. Cover your nose and mouth with a wet towel to breathe, and lower your posture to reduce smoke inhalation.

2. Cover your head with a transparent plastic bag filled with air where there is no smoke to avoid inhaling toxic smoke or gas.

3. If you pass through the flame area on the way to escape, you should first wet your clothes or wrap your body with wet quilts and blankets, and pass quickly to avoid fire.

In the smoky atmosphere, there is still residual air 30 cm above the ground. You can escape with a low profile. When crawling, keep your palms, elbows and knees close to the ground and escape along the wall to avoid getting lost.

5. In the process of fire escape, close all the doors behind you, which can slow down the spread of fire and smoke.

Hotel kitchen fire emergency plan II. The kitchen must be kept clean;

1. Dirty rags, scraps of paper and other sundries should be removed at any time.

2. Clean the stove and range hood every day and thoroughly every week to avoid fire.

When cooking, the chef should not leave or deal with other things or chat with people casually.

When the oil pan is on fire, the cook should immediately cover the oil pan with a pot cover to make it turn off due to lack of oxygen. When the lid is not tight, put out the fire with yeast powder or salt and turn off the fire.

It is forbidden for kitchen staff to smoke during working hours.

Second, the kitchen equipment:

1. The kitchen must be equipped with corresponding exhaust fans.

2 inflammable and explosive dangerous goods, such as alcohol, gasoline, gas cylinders, matches, etc. , should not be placed near the stove or power socket, and should not be close to the fire source.

3. Pay attention to the maintenance of power machinery and equipment (professional maintenance at least once a week).

When cooking with electricity, it is necessary to prevent water from burning and catching fire.

5. If the socket is damaged or the outer insulator of the wire is broken, it should be replaced or repaired immediately. When the wire is found to be on fire, the power supply should be cut off quickly.

6. Gas stoves, gas pipelines and fuel pipelines shall not be close to wires and power sockets, and cooking stoves and steel cylinders that have not passed the inspection shall not be used.

7. Gas cylinders should not be placed horizontally, and pipes and switches should not leak.

8. Ignition and flameout shall be carried out in strict accordance with regulations.

9. A small amount of gas should be used for ignition.

10. Close the valve after flameout.

Third, the gas fire extinguishing method:

1. Put out the fire with foam extinguisher.

2. Cut off the gas source.

3. Reduce the ambient temperature.

4. Cut off the air supply.

Fourth, the daily work procedures:

1. After work every day, be sure to clean the kitchen and check whether the switches such as power supply and gas are turned off.

2. In case of fire, site management personnel shall immediately organize personnel to take corresponding control measures to put out the fire, and report to the General Manager at the first time. If the fire is serious and self-help cannot be controlled, the department head should apply to the fire control center for help and continue the rescue work before the firefighters arrive.

3. Kitchen managers should pay attention to the publicity of fire protection knowledge for employees, train common sense of disaster relief, and train the correct use of fire fighting equipment.

4. Always check fire extinguishers and hydrants, and always check safety doors and stairs.

V. Prevention of Common Kitchen Safety Accidents

A. incision

Mainly due to improper or incorrect use of knives and electrical appliances. Preventive measures include:

1. Pay attention to and use the correct methods when using various tools.

All cutting tools, such as knives, should be kept sharp. In practical work, a blunt knife is more likely to hurt your hand.

3. When operating, it is not allowed to point the knife in the east and draw it in the west. You are not allowed to place a knife at will, and you can't swing your arm when you walk with a knife, so as not to hurt others.

4. Don't put the knife on the edge of the workbench or chopping block to avoid slipping and hitting your feet when shaking; Once you find a tool dropped, don't pick it up by hand.

5. When cleaning tools, one by one. Never immerse tools in a washing pool filled with water.

6. Don't play with knives.

7. Don't start the mechanical equipment at will until you learn to use it.

Before using dangerous equipment (meat grinder or blender), you must first determine whether the equipment is in place.

9. When cleaning the equipment, please cut off the power supply before cleaning. Be extra careful when cleaning sharp blades. When cleaning, fold the rag to a certain thickness and wipe it from the inside out.

10. If there are broken glassware and ceramics in the kitchen, you should dispose of them with a broom in time instead of picking them up by hand.

1 1. If there are exposed iron angles, thread ends and nails in the work area, knock them off or take them off in time to avoid scratching people.

B. falls and bruises

Due to the wet and greasy kitchen floor, narrow walking passage and heavy cargo handling, it is very easy to cause falls and bruises.

1. The working area and the surrounding ground should be kept clean and dry. Oil, soup and water spilled on the ground should be wiped off immediately, especially in the operating area of the stove.

2. The chef's work shoes should have anti-slip performance, and should not wear thin shoes, easy-to-wear shoes, high heels, slippers and sandals. Usually wear shoes, toes and heels can not be exposed, shoelaces should be tied.

3. There should be no obstacles in all passages and working areas, and drawers and doors of cabinets should not be opened.

4. Don't put heavy boxes, boxes or bricks where they may fall and hurt people.

5. The walking route of employees in the kitchen should be clear, and try to avoid cross-collision.

6. When accessing high objects, special ladders should be used to replace unsafe ones with cartons or chairs. Overweight items can't be put on high places.

C. sprain

Sprain is also a common accident in the kitchen. Most of them are caused by carrying overweight goods or improper handling methods. Specific preventive measures are:

1. Before moving heavy objects, estimate whether you can move them. If you can't move them, you should ask for help or use carrying tools. You must never force or bluff.

2. When lifting heavy objects, the back should be straight, the knees should be bent and supported by leg strength, not by back strength.

3. When lifting weights, lift it slowly, so that the lifted object is close to the body, and don't lift it suddenly and violently.

If it is necessary to move heavy things, you can move your steps in small steps, and it is best not to twist your body to avoid hurting your waist.

Be careful when handling, don't let your hand be crushed or crushed.

6. Use lifting equipment or handling tools as much as possible.

D. Burns and scalds

Burns and scalds are mainly caused by employees not paying attention to protection when contacting high-temperature food or equipment and appliances. The main preventive measures are as follows:

1. Sufficient space should be left around baking, burning, steaming, cooking and other equipment to avoid scalding due to crowded space.

2. When holding a baking tray, iron pot or other high-temperature tools, put a thick rag on your hand. At the same time, hands should be clean and not greasy to prevent slipping. Remove hot baking pans, iron pots and other tools to cool down in time, and do not place them at will.

3. When using the oil pan or frying, especially when the oil temperature is high, there should be no water dripping into the oil pan, otherwise the hot oil will splash and easily burn people. Hot oil should be placed separately after cooling, and equipped with certain signs.

4. When taking food in the steamer, first close the air valve, open the lid of the steamer, and then take it with a rag to prevent the hot steam from burning.

5. When using oven, steamer and other heating equipment, the human body should be prevented from being too close to the stove or stove.

6. When operating on the stove, pay attention to the placement of instruments. If the wok, spoon, iron chopsticks and other utensils are improperly placed, it is easy to be burned by the flame on the stove, which is easy to cause burns.

7. When cooking, it is necessary to correctly master the oil temperature and operating procedures to prevent the oil temperature from being too high, the raw materials from being put into too much, and the oil overflows the pot and flows into the furnace to increase the flame, causing burns and scalds.

8. When leaving the hot oil pan or cauldron, loudly remind other employees to pay attention or avoid, and don't collide.

9. When cleaning the heating equipment, it should be cooled before proceeding.

10. It is forbidden to play in the stove and heat source area.

E. electric burns

It is mainly caused by employees' violation of safety operation procedures or equipment failure. The main preventive measures are as follows:

1. Before using mechanical and electrical equipment, you must first understand its safety operation procedures and operate according to them. If you don't understand the equipment operation procedures, you must not operate rudely in violation of regulations.

2. If abnormal phenomena such as smoke, burnt smell and electric spark are found during the use of the equipment, it should be stopped immediately and declared for maintenance, and it is not allowed to continue to use it forcibly.

3. The kitchen staff shall not dismantle or replace the parts and circuits in the equipment at will.

Please cut off the power supply before cleaning the equipment. When hands are stained with oil or water, it is forbidden to touch power plugs, switches and other parts to prevent electric shock.

5. If the above accidents have occurred, corresponding remedial measures should be taken at the first time and reported to the department manager.

6. Departments should be equipped with corresponding therapeutic drugs and managed by special personnel.

7. Regularly (not less than once a week) carry out safety inspection on the facilities and equipment of this department, and make timely rectification if any hidden danger is found.

8. Do a good job in employee safety education and training. When new employees take up their posts, they should be trained in pre-job safety knowledge and rehearsed on-site facilities and equipment. Apprentices must have a master at the scene to guide them when operating professional facilities. Every quarter, employees should be assessed for safety knowledge, and the results should be linked to wages. Unqualified employees should be retrained until they are closed.

9. Sign a safety management responsibility letter with department managers.

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