What is the cleaning system of the hotel? I need it urgently! !

A, post health responsibility system 1) general rules

1. The environment inside and outside the hotel is clean and tidy, and windows are often opened for air. Please do not place, hang or dry clothes. Employees' daily life and electrical appliances should not be mixed with customers' products. Workshop layout should be reasonable and tidy, and guest rooms should be equipped with special disinfection and cleaning cabinets for customer supplies. The dishcloth used must be clean and hygienic, and it must be dedicated. Things should be disinfected regularly when they see their true colors. The filter screen or fan of window sill air conditioner is clean and free of dust.

Bedding should be replaced by a guest and a long-term guest every week. Sanitary ware and tableware should be disinfected one by one, and cleaning measures should be taken.

3. Take measures to eliminate harmful insects such as flies, rats and cockroaches and their breeding conditions, and completely reduce mosquitoes, flies, cockroaches and rats indoors.

4, conscientiously implement the "legal infectious disease report" and "public health accident report" system.

2) Disinfection system for guest cups and teacups 1. Disinfectants: "Yijie Disinfection Tablet" and "Youlujing" Disinfection Powder 2. Detergents: decontamination powder and washing powder 3. Disinfection tools: 4 disinfection cabinets, disinfection barrels and scouring pads. Storage tools: 5 tea storage cabinets. Procedure 1) teacups and cups are evacuated from the guest room.

2) put the teacup into the washing pool, wash it with detergent, then put it into the washing pool and rinse it with clean water;

3) Put a disinfectant containing a certain amount of sample water into a disinfection barrel, and put a "clean" disinfection tablet into each barrel of water according to the instructions of the medicament;

4) Soak the washed teacups and cups in sterilized water for at least 20 minutes (chemical disinfection method);

5) Or dry the cleaned teacups and cups together with the iron frame and put them into a disinfection cabinet for disinfection (physical disinfection method);

6) Turn on the disinfection power supply (automatic disinfection), and take out the teacup after disinfection for at least 45 minutes;

7) Take out the disinfected teacups and cups and store them in a sealed clean cabinet for later use;

8) Register on the disinfection record, and record the disinfection time and name.

3) Health management system of food and beverage department Health work is related to the reputation and operation of enterprises, to the construction of social spiritual civilization, and to the health and even life safety of consumers. Cultivating good health awareness and habits is not only the excellent performance of each service staff, but also the performance of a person's good cultivation and habits.

I. Personal hygiene

(1) Do four things: wash your hands and cut your nails frequently; Take a bath and have a haircut frequently; Wash clothes and bedding frequently; Change your work clothes frequently.

(2) Wash hands before going to work and after urinating.

(3) Pay attention to health, have regular physical examinations to prevent diseases, and report to the boss if you find colds, pharyngitis, hepatitis and skin diseases, and then go to work after taking a vacation.

(4) Managers should attach great importance to the personal hygiene and health of service personnel, create some necessary conditions for them, and conduct regular inspections and supervision to form a personal hygiene system.

Second, work hygiene.

1, avoid touching hair or face when on duty, and don't cough or sneeze at food customers; No spitting; No smoking. 2. Don't touch the food with your fingers, and don't touch the mouth of the cup, the tip of the knife, the front end of chopsticks and the soup part of the spoon.

3. The dishcloth and pad cloth used by waiters should be cleaned every day and scalded with boiling water to reduce or eliminate bacteria. Tools such as trays must be kept clean.

4. All foods that are corrupt and do not meet the hygiene requirements shall not be sold.

The food dropped from the plate should not be eaten by the guests.

6. Don't use tableware and towels that have fallen to the ground.

7. Unclean tableware and tablecloths should be sent back to the cleaning place for cleaning in time and cannot be used.

8, it is forbidden to throw waste paper, water, tea cups.

9. Don't confuse different foods casually, so as not to spoil the taste.

10. Pay attention to the diners during the service. If sick people and carriers are found, the tableware used by them should be cleaned and disinfected separately.

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12, under appropriate circumstances, often use the tray to exercise yourself to become an excellent waiter.

Three. sanitation

The environmental sanitation of restaurants mainly includes the sanitation of restaurants, corridors, toilets, lounges, workshops (kitchens), green belts, parking lots and other places. To do a good job in environmental sanitation, we must achieve the "four decisions", that is, a fixed person, a fixed time, a fixed object, a fixed quality, a division of responsibilities, someone in charge of everything, someone cleaning everywhere, regular inspection, and ensuring frequent cleanliness. It is necessary to clean up before the city, clean up after the city, clean up on weekdays and clean up every week to ensure the regularity and institutionalization of health work.

Environmental sanitation includes work, and the regular work is:

1, shops should be cleaned every day, tables and chairs should be cleaned at any time, and doors and windows should be cleaned regularly. Keep the walls clean, the windows bright and clean, the floor clean, and the tables and chairs tidy.

2. Remove rubbish and sundries at any time, and remind guests not to spit the residue on the ground. Always clean up the garbage water around the restaurant and don't pile up sundries in the restaurant. All personal belongings, brooms, mops, garbage shovels, etc. It should be kept in the storage room, and should not be piled up beside the pool where guests wash their hands or in the toilet aisle. Don't pile up empty bottles, boxes and other items in the restaurant.

3, the toilet should be washed and cleaned frequently, so that there is no dust and no odor.

4. Effective measures should be taken to eliminate pests such as flies, rats and cockroaches.

The cleanliness of public places, gates, parking lots and green belts can not be ignored, which is often the "first impression" left to guests. 6, service personnel also garden environment a clean and tidy, gfd should conform to the hygiene standards. In the above cleaning work, it is necessary to choose appropriate methods and timing, such as cleaning glass, and pay attention to the timing. On cloudy days or when there is no sunshine in the morning and evening, the stains on the surface of the window are easy to see, which is the best time to clean the window. If the windows are cleaned in strong sunlight, the stains will be dry and caked, making it difficult to clean, and the operator will easily get blurred eyes, which will affect the work efficiency and quality. The correct and simple way to clean the window is to choose the right time, use a clean cloth that can not absorb water and lose hair, soak it in clear water and wring it out, then wipe the window again, and then wipe it with a clean dry cloth. If the stain is serious, it can be wiped with glass cleaner or decontamination powder, and oil stains are prohibited on the cloth. Or it is also a good way to scrub with a special glass rag.

Fourth, tableware hygiene.

The hygienic requirements of tableware are "four customs": one washing; Two brushes; Three rushes; Fourth, disinfection. Ensure that the tableware is free of oil, stains, water stains and bacteria.

Scraping: before washing the dishes, scrape the leftovers from the plates and bowls, and separate the big tableware from the small tableware to avoid damage. Washing: Because dishes are generally greasy, wash them with hot water or put a proper amount of detergent in the water to get rid of greasy.

After cleaning, rinse with clear water.

Disinfection: commonly used disinfection methods such as steam disinfection, boiling water disinfection, drug disinfection, electronic disinfection, etc.

With the development of science and technology, some restaurants are equipped with mechanical automatic dishwashers or ultrasonic dishwashers, which makes cleaning more scientific and simple.

Verb (abbreviation of verb) food hygiene

Food storage implements "four isolation": raw and cooked isolation; The finished product is isolated from the semi-finished product; Food is separated from sundries and medicines; Food is separated from natural ice.

Kitchen staff should pay attention to the hygiene of cleaning, storage and access during the production process, and try to wear working caps to prevent hair from falling on food. From raw materials to finished products, the implementation of "four no-systems": buyers do not buy rotten raw materials; Processors (chefs) do not need rotten raw materials; Shop assistants (waiters) do not sell rotten food; Retail units do not buy rotten food, do not sell rotten food, do not hold food in their hands, and do not use waste paper or dirty paper to package food.

Second, the staff health examination and health knowledge training system

1) health inspection system

1. Employees who directly serve customers should have regular health checks and hold a "health certificate" before taking up their posts. Persons suffering from dysentery, typhoid fever, viral hepatitis, active tuberculosis, purulent or exudative skin diseases and other diseases that hinder public health shall not engage in direct customer service before they are cured.

2, every year in March, June, September, 65438+at the end of February to arrange the next quarterly health certificate due physical examination.

3. Sort out the list of people whose health certificates have expired, and notify all departments in the form of posts. 4. Call Xiamen Health and Epidemic Prevention Station to make an appointment for a physical examination, and go to the epidemic prevention station to apply for a health certificate on schedule. 5. After the physical examination results come out, submit the list of unqualified personnel to the personnel training department for handling according to regulations.

. 2) Health knowledge training system

1. The personnel training department will issue the health training plan for new employees in the next month on 25th of each month, and after it is approved by the general manager, it will be sent to all departments for implementation.

2, health training plan should be clear about the training purpose, training content, training time, place, lecturer, training object and assessment time, department head should refer to the actual situation, to ensure the implementation of the plan.

3. On-the-job employees need to focus on health knowledge training twice a year to strengthen health awareness and knowledge.

4. Those who fail the examination of health knowledge training must take a make-up exam organized by the personnel training department. Those who fail the make-up exam will be fined the floating salary of 50 yuan in the current month, and the probation period for new employees or the promotion assessment period for on-the-job employees will be extended.

5. All the training results are stored in employees' personal files as reference for employees' future job adjustment, promotion and salary increase.

Third, the reward and punishment system and reward and punishment rules

1. Daily hygiene and planned hygiene have been checked up to standard for many times and praised by leaders, and each reward is 30- 100 yuan. (Housekeeping department conducts hygiene inspection three times a month)

2. Ignore professional ethics, wipe the bathroom or other dirty places with four towels, and deduct all the bonuses of the month every time you find them, and record them in the employee files. Make another mistake within six months and be dismissed.

3, health work is not carried out according to the procedure, in violation of health regulations or damage to health equipment, every time found a demerit and fined 50 yuan, more than three months of negligence repeat deduct all the bonuses of the month, a demerit, input employee files, make mistakes again within six months, be dismissed.

4. Check-out, cleaning and sanitation do not follow the prescribed procedures, do not replace tea sets as required, and do not implement the disinfection system stipulated in the sanitary cleaning and disinfection operation procedures. Every time a warning is found, 30 yuan will be fined. Repeated offenders will be given a demerit, and 50 yuan will be fined within one month.

5. If the night shift health foreman fails to pass the inspection, or fails to rework or rework, it will be deducted once 10 yuan.

6. 10 yuan will be deducted if the supervisor fails to check the hygiene of the Saiya skirt, and the work record book of the Saiya skirt shall prevail.

7. The foreman has checked and reworked the qualified hygiene. If the supervisor finds unqualified, 5 yuan will be deducted from each foreman, and so on.

8. The foreman fails to check the hygiene according to regulations or fails to fill in the foreman's checklist, and 10 yuan is deducted once.

9, the use of guest room toilets or guest room sanitation facilities, a deduction of 20 yuan. Four. Public place management system and forbidden entry system 1. Public places should meet the relevant national health standards and requirements, mainly including air and microclimate (temperature, humidity, wind speed); Water quality; Daylighting; Lighting; Noise; Customer utensils and sanitary facilities.

2. Strictly implement the general rules, health management, health supervision, punishment and supplementary provisions in the Detailed Rules for the Implementation of Health Management in Public Places promulgated by the Ministry of Health.

Employees who directly serve customers in public places should have a health check-up once a year. Persons suffering from dysentery, typhoid fever, viral hepatitis, active tuberculosis, purulent or exudative skin diseases and other diseases that hinder public health shall not engage in direct customer service before they are cured.

4, public * * * places should do the following health work:

1) The environment in public places is complex, so it is necessary to avoid breeding pests and become a medium for spreading certain diseases;

2) The health status of employees and customers is mutually influenced, so the health check of employees should be done strictly;

3) Disinfection management should be strictly implemented for appliances used by the public to prevent the spread of certain diseases due to inadequate disinfection of appliances;

4) Indoor crowds in public places are concentrated, which is easy to pollute the air and spread diseases. Disinfection and ventilation should be strictly done;

5) Customers in public places stay for a short time, rely on ideas, and have a poor sense of responsibility for cleaning public places, which easily leads to messy public places. We should always do a good job in cleaning public places and clean up dead corners in time to avoid the possibility of breeding pests;

6) Public places are prone to mutual pollution through the storage or contact of articles, which will affect people's health. Strictly do a good job in the classified storage and management of items in public places to avoid cross-contamination;

5. The hotel strictly implements the following non-smoking system:

1) Employees are forbidden to smoke in public places, and violators will be punished according to the employee handbook;

2) The hotel should do a good job in publicity and education on smoking ban;

3) Set up eye-catching no-smoking signs in public places where smoking is prohibited;

4) Smoking appliances and tobacco advertisements shall not be placed in places where smoking is prohibited.

Verb (abbreviation of verb) air conditioning cleaning system In order to ensure the normal operation of the hotel central air conditioning system and the cleanliness of air supply, and provide comfortable consumption environment for guests, the following system is formulated.

A, central air conditioning cooling water system according to the water quality situation, add water treatment agent once a month, cleaning once a year.

Two, the central air conditioning cooling water system according to the water quality situation, add a water treatment agent once a month, cleaning once a year.

Three, the central air conditioning cooling tower once a month, once a year.

Four, the central air conditioning terminal fan coil air inlet filter cleaning once a month, surface cooler according to the dirty situation, cleaning once every two years.

Five, the central air conditioning fresh air unit (fresh air cabinet) air inlet filter cleaning once a month, surface cooler according to the dirty situation, cleaning once a year.