Hotel health file management system

I. License management

1. The original hygiene license is hung in the eye-catching position of the hotel according to the requirements of the Health Bureau, and the general manager's office is responsible for regular annual inspection;

2. If the license is needed, it must be approved by the competent leader or the director of the office, indicating the scope and time of use, and it can only be taken out after going through the formalities of taking it out. Without the approval of the competent leader, no one may copy or lend it.

3. The license shall not be lost or damaged. If there is any damage or loss, in addition to immediately reporting to the competent leader, it is necessary to immediately contact the issuing authority and handle the procedures for reporting the loss and replacing the license in time.

4, practitioners health certificate and health knowledge training certificate is true and effective.

Second, employee health examination, health knowledge training and assessment and personal hygiene system

(1) employee health examination

1. Organize employees who directly serve customers to have health examination and health knowledge training on a regular basis, and they can only take up their posts after obtaining the Health Certificate. Health knowledge training time should be longer than 18 class hours, and master relevant health laws and regulations, basic health knowledge and basic health operation skills.

2. Those who are found to have dysentery, typhoid fever, viral hepatitis, active tuberculosis, catarrhal or exudative skin diseases and other diseases that hinder public health must be promptly transferred from the post of directly serving customers, and cannot engage in the work of directly serving customers before being cured.

3. Employees should have good personal hygiene and clean work clothes, and achieve "five diligence", that is, frequent haircuts, frequent bathing, frequent hand washing, frequent nail cutting and frequent changing.

4, training public * * * supplies cleaning and disinfection procedures.

5. Establish perfect health status and training records of employees in public places.

(2) Health knowledge training

1. Employees shall complete the required hours of health knowledge training and master relevant health laws and regulations, basic health knowledge and health operation skills.

2. Staff health knowledge training is conducted once a year.

3. Employees can only take up their posts after obtaining the certificate of health knowledge training.

(3) Personal hygiene

1, employees should maintain good personal hygiene, wear clean work clothes during sanitary operation, and are not allowed to keep long nails, apply nail polish and wear accessories;

2. Employees should have more than two sets of work clothes, which should be cleaned regularly and kept clean;

Three, public * * * supplies procurement acceptance, storage, cleaning and disinfection cleaning system.

(1) Procurement of public supplies and appliances

1. The purchased items shall meet the requirements of relevant national hygiene standards and regulations. The purchased items should be recorded for traceability.

2. The Chinese identification of purchased disposable sanitary products, disinfectants, cosmetics and other items shall be standardized, and the necessary supporting documents shall be attached.

3. The purchased goods shall be checked and accepted before warehousing, and shall be registered when warehousing.

(2) Storage of public goods and appliances

1. The storage room of public goods and appliances should be kept clean and ventilated, free of vectors such as rats, flies and cockroaches and mildew spots, and toxic and harmful articles and personal articles should not be stored.

2. Different items should be classified and stored on the shelves. The distance between articles and walls and the ground should be above 10 cm. Cotton fabrics should be stored in storage cabinets.

3. The storage of articles shall follow the principle of first-in first-out, and shall be inspected regularly to clear out expired articles in time.

4. Toxic and harmful substances should be stored in special rooms or counters, locked, managed by special personnel and registered for use.

(3) Cleaning and disinfection of public articles and appliances

1, cleaning and disinfection room should be clearly marked, clean environment, good ventilation, no water, no sundry storage.

2. The public articles and appliances used by customers should be strictly disinfected. Reuse of disposable articles and appliances is prohibited.

3. Cleaning and disinfection should be carried out according to procedures, so as to clean first and then disinfect. The disinfectant used should be within the validity period, and the disinfection equipment (disinfection cabinet) should operate normally.

4. The facilities for cleaning drinking fountains and pots should be separated, and the cleaning tools should be dedicated to prevent cross-infection.

5. After cleaning and disinfection, all kinds of articles and appliances shall meet the relevant hygiene standards and be kept clean. After cleaning and disinfection, the tea set should have a smooth surface, no oil stains, water stains and no peculiar smell, which conforms to the Hygienic Standard for Tableware Disinfection.

6. Cleaning supplies The cleaning cabinet should be cleaned and disinfected regularly, and sundries should not be stored.

Fourth, the health inspection system.

1. Whether the waiters in various places are dressed when going to work, whether they are neatly dressed, and whether personal hygiene is "washing hands frequently, taking a bath frequently, changing clothes frequently, cutting nails frequently, and getting a haircut frequently".

2. Room hygiene is "twelve clean and tidy", that is, doors and windows, walls, ceilings, floors, lamps, tea sets, tables and chairs, beds, bedding, boxes and cabinets are clean and tidy, and luggage items are placed neatly.

3. Whether bedclothes such as bed sheets, quilt covers and pillow towels can be changed by one guest, and whether long-term guests can change them once every three days or change them when they see dirty. Whether the patient's used bedding is sent to the laundry room for disinfection alone.

4. Whether the tea sets and cups in various places are cleaned and disinfected daily, and whether the surfaces of the cleaned tea sets and cups are smooth, free from tea stains, oil stains, water stains and peculiar smell.

5. Whether sanitary wares of "three barrels" and "four tyrants" are used in sanitary operations in various places, whether they are used separately according to categories, and whether the labels are clear.

6 around the toilet "basin, bathtub, toilet" is cleaned and disinfected with multifunctional disinfectant every day.

7 Whether the disinfection rooms in various places are unblocked and free of water, and whether the basins, bathtubs and wall tiles are free of stains, water, hairlessness, cleanliness and brightness.

Five, the public * * * places health accident reporting system

1. The following infectious diseases and accidents that endanger customers' health in public places must be reported to the local health law enforcement supervision office and the Center for Disease Control and Prevention immediately.

1) The customer collapsed and went into shock because the microclimate did not meet the hygiene standards;

2) The deterioration of air quality leads to the outbreak of respiratory infection in customers;

3) Epidemic and poisoning of water-borne infectious diseases caused by drinking water pollution or drinking water pollution;

4) Infectious diseases and dermatoses caused by pollution of public appliances, articles and sanitary facilities;

5) Customers poisoned by carbon monoxide, ammonia, nitrogen, disinfection pesticides, etc. Due to an accident;

6) The occurrence or discovery of mass diseases with unknown causes;

7) Temporary hearing loss of customers caused by strong noise;

The person in charge of the accident report is the person in charge of the business unit and the person in charge of health, and other personnel are also obliged to report. No unit or individual may conceal, delay reporting or falsely report an emergency.

2, strictly isolate the scene, and in conjunction with the health department to the scene in time.

3. When handling major accidents of foreign tourists, the embassies and delegations of the countries concerned should be informed immediately through the foreign affairs management department.

4. After the accident is handled, write an accident investigation report immediately, including the course and handling of the accident, the cause and responsibility of the accident, the lessons of the accident, and the preventive measures in the future, and send it to the local health law enforcement supervision office and the dysentery prevention center.

5. If an epidemic situation is found, first report to Chengdu Health Law Enforcement Supervision Office in time:

City CDC epidemic telephone:

Municipal Supervision Bureau Tel:

Regional Center for Disease Control and Prevention Tel:

District Supervision Office Tel:

6. If a disease occurs at the scene, it should be sent to the hospital for treatment in time.

7. Protect the scene and wait for the doctor to extract the remains for testing to prevent the virus from spreading.

Six, to prevent and control the spread of infectious diseases and emergency plans for health hazards.

1 This regulation is formulated to effectively prevent, timely control and eliminate the spread of sudden infectious diseases, ensure the health and life safety of hotel guests and staff, and maintain normal business order.

2. After the sudden occurrence of major infectious diseases, mass unexplained diseases, food poisoning incidents and other incidents that may seriously damage the health of hotel guests and employees, the hotel will set up an emergency response command team composed of hotel leaders and heads of relevant departments, with the hotel leader as the team leader, responsible for the unified leadership and command of hotel emergency response. Other relevant departments shall, within the scope of their respective duties, do a good job in emergency handling such as evacuating guests and maintaining regional order.

3, immediately after the emergency report to the municipal CDC; Do not conceal, delay reporting or lie about the health hazards of infectious diseases;

4. Strictly isolate the source of infection, actively assist the medical staff to treat the injured in the accident, and take prevention and control measures to prevent secondary accidents.

5, emergency work to follow the principle of prevention first, always standing by, implement the principle of unified leadership, graded responsibility, timely response, decisive measures, relying on science, strengthen cooperation.

Seven, health records management

Health records include the following contents:

1, health qualification certificate and health knowledge training certificate of employees, approval documents or filing documents (copies) of health-related products, etc. ;

2. Health management system;

3, health management organizations or health management personnel and employees job responsibilities;

4, the spread of infectious diseases or health hazards accident reporting system;

5, male * * * supplies cleaning and disinfection records;

6, equipment and facilities maintenance and health inspection records;

7. Annual inspection report;

8 copies of the business license, hygiene license, product inspection report and other relevant information of the customer's cosmetics production enterprise;

Management requirements:

1, all files must have the work records of relevant personnel and be signed;

2. Archives should be managed by special personnel, and all kinds of archives records should be classified and filed; Relevant records shall be kept for at least three years.

Eight, facilities and equipment maintenance system

1. When answering the repair call or repair order, you should use polite language, and carefully listen to and record the repair location and content.

2, maintenance personnel should be rushed to the scene in the shortest possible time, such as rooms have been rented, should be coordinated by the room center attendant, with the consent of the guests or not to disturb the guests, rapid maintenance, after the maintenance, maintenance personnel and waiters * * * sign the acceptance list, and apologize to the guests.

If the equipment is seriously damaged, you should explain it to the guest and inform the room center, which will change a new house for the guest with the guest's consent.

4. If the guest hangs a "Do Not Disturb" warning sign, which can't be repaired during the shift hours, it should be noted in the handover record book. When the guest agrees to repair, the room center should inform the guest to repair it again in time.

5. If the unoccupied guest room needs power supply and water supply for maintenance or cannot be maintained for a while, it shall immediately notify the guest room center as a maintenance room.

6. When the catering department or lobby needs maintenance, in principle, it should avoid the morning and evening business peaks and carry out maintenance when no one is dining. Under special circumstances, it should be repaired quickly with the consent of the guests, and do a good job in the aftermath after repair and apologize to the guests.

7. In case of major engineering events (such as burst of main water pipe, damage of main water pipe, etc.). ), department managers and supervisors should rush to the scene to deal with it at the first time.