Does anyone have the hotel safety production operating procedures? It’s urgent. Thank you in advance.

(1) Firefighting rules and regulations

1. Every year, we create a firefighting knowledge bulletin board, conduct knowledge competitions and other forms to improve the fire safety awareness of all employees.

2. Regularly organize employees to learn fire regulations and various rules and regulations to control fires in accordance with the law.

3. Each department should conduct fire safety education and training based on the characteristics of the position.

4. On-site demonstrations and training should be conducted for personnel who maintain and use fire protection facilities.

5. Conduct pre-job fire protection training for new employees, and they can only take up the job after passing the examination.

6. Employees must undergo re-education and training before changing jobs due to work requirements.

7. Special positions such as fire control centers must receive professional training, and must pass the examination and hold a certificate to work.

(2) Fire prevention inspection and inspection system

1. Implement the level-by-level fire safety responsibility system and the post fire safety responsibility system, and implement the inspection and inspection system.

2. The centralized fire protection management functional department conducts fire prevention inspections of the company every day. Conduct fire prevention inspections on the unit monthly and review and track improvements.

3. If a fire hazard is discovered during the inspection, the inspector should fill in the fire inspection record and require the relevant personnel to sign on the record in accordance with regulations.

4. The inspection department should promptly notify the inspected department of the inspection status. The heads of each department should notify the daily fire safety inspection status. If fire hazards are found in the unit, they should be rectified in a timely manner.

5. If fire hazards discovered during inspections are not rectified in a timely manner within the prescribed time, penalties will be imposed according to the reward and punishment system.

(3) Safety evacuation facility management system

1. Units should keep evacuation passages and safety exits clear, and it is strictly prohibited to occupy evacuation passages and install fences on safety exits or evacuation passages. Obstacles affecting evacuation.

2. Fire safety evacuation signs and emergency lighting facilities that comply with national regulations should be set up according to specifications.

3. Fire doors, fire safety evacuation signs, emergency lighting, mechanical smoke exhaust and air supply, fire accident broadcasting and other facilities should be kept in normal condition, and inspections, tests, maintenance and upkeep should be organized regularly.

4. It is strictly prohibited to lock the safety exits during business or work.

5. It is strictly prohibited to close, block or cover safety evacuation signs during business or work periods.

(4) Fire control center management system

1. Be familiar with and master the performance of various fire protection facilities to ensure orderly, accurate and rapid operations during fire fighting.

2. Keep fire protection duty records and shift handover records, and handle fire alarm calls.

3. Hand over shifts on time and complete handover procedures for duty records, equipment status, accident handling, etc. There is no shift handover procedure, and personnel on duty are not allowed to leave their posts without authorization.

4. When equipment failure is discovered, it should be reported in time and the relevant departments should be notified to repair it in time.

5. Internal telephone lines of the fire control center are not allowed to be used unless necessary for work, and non-duty personnel of the fire control center are prohibited from entering the duty room.

6. Smoking, sleeping, reading books and newspapers, etc. are not allowed in the fire control center during working hours. When leaving work, handover procedures should be completed.

7. When a fire is discovered, respond quickly according to the fire fighting plan, call 119 to notify the public security fire department and report to the department supervisor.

(5) Fire protection facilities and equipment maintenance and management system

1. The daily use and management of fire protection facilities is the responsibility of a full-time administrator. The full-time administrator checks the use status of fire protection facilities every day and maintains The facilities are clean, hygienic and in good condition.

2. The fire protection management department is responsible for the maintenance and regular technical inspection of the technical performance of fire protection facilities and fire protection equipment. A full-time administrator is set up to check and understand the operation of fire protection equipment on time every day. Check the operation records, listen to the opinions of the personnel on duty, and arrange repairs in time when abnormalities are found to keep the equipment in good technical condition.

3. Regular testing of fire-fighting facilities and fire-fighting equipment:

(1) The testing of smoke and temperature sensing alarm systems shall be organized and implemented by the centralized fire protection management department, with the participation of the Security Department. Smoke and temperature probes must be tested at least once a year.

(2) Fire water pumps, spray water pumps, and water curtain water pumps should be tested once a month to check whether they are complete and functional.

(3) The positive pressure air supply and smoke prevention and exhaust systems shall be inspected every six months.

(4) Indoor fire hydrants and sprinkler leakage tests are conducted once a quarter.

(5) For the testing of other fire-fighting equipment, the test time is determined according to different situations.

4. Fire-fighting equipment management:

(1) Fire extinguishers should be regularly inspected and refilled twice a year during winter and summer prevention periods.

(2) Assign dedicated personnel to manage and regularly inspect fire-fighting equipment to ensure that they are in good condition.

(3) Fire-fighting equipment should be inspected frequently. If any loss or damage is found, it should be replenished immediately and reported to the leader.

(4) The fire-fighting equipment of each department is managed by its own department, and a dedicated person is designated to be in charge.

(6) Fire hazard rectification system

1. All departments should eliminate existing fire hazards in a timely manner.

2. During the fire safety inspection, the fire hazards discovered should be registered item by item, and the hazards should be sent to each department in writing for rectification within a time limit. At the same time, records of the rectification of the hazards should be kept.

3. Before the fire hazard is eliminated, each department should implement preventive measures to ensure fire safety during the rectification period of the hazard. For major fire hazards that are indeed unable to be solved, they should propose solutions and promptly report to the unit fire safety department. The responsible person shall report the matter, and the report shall be made to the superior department of the unit or the local government.

4. For fire hazards ordered by the public security firefighting agency to be rectified within a time limit, corrections must be made within the prescribed time limit and a reply letter of rectification of the hazards must be written and submitted to the public security firefighting agency.

(7) Fire and electricity safety management system

1. Electricity safety management:

(1) It is strictly prohibited to lay wires at will and to exceed the limit. load electricity.

(2) The installation of electrical circuits and equipment should be the responsibility of a certified electrician.

(3) After each department gets off work, the power supply that should be turned off should be turned off.

(4) Private use of high-power electrical appliances such as electric heating rods and electric stoves is prohibited.

2. Fire safety management:

(1) Strictly implement the fire approval system. When fire work is really needed, the operating unit should apply to the centralized fire protection management department in accordance with regulations. "Fire Permit".

(2) Before hot work, flammable and explosive hazardous materials within 5 meters of the fire point should be removed or appropriate safety isolation should be carried out, and the appropriate type and quantity should be borrowed from the Security Department. Fire-fighting equipment should be kept on standby at all times and should be returned immediately after the operation. If used, fire-fighting equipment should be reported truthfully.

(3) If fire construction is carried out on-site at the work site, an application should be made to the manager level (inclusive) or above of the unit where the work site is located according to regulations. The applying department must send people for on-site supervision and send people from time to time. Inspection. For elevated fire operations more than 2 meters above the ground, it is necessary to ensure that there is a person below who is responsible for extinguishing sparks that may ignite other items at any time.

(4) Anyone who starts a fire without obtaining a "fire permit" will be given a minor demerit by the unit staff, and in serious cases, he will be dismissed.

(8) Fire and explosion protection system for flammable and explosive dangerous goods and places

1. There should be a dedicated warehouse for flammable and explosive dangerous goods, equipped with necessary fire-fighting equipment and facilities. Management personnel must be qualified personnel with fire safety training.

2. Inflammable and explosive dangerous goods should be classified and stored in separate items. Flammable and explosive chemicals with conflicting chemical properties or different fire extinguishing methods should be stored in separate inventories.

3. Inflammable and explosive dangerous goods should be inspected by the inspection department before entering the warehouse, and entry and exit should be registered.

4. Inventory items should be classified and stored in stacks. The area of ??each stack should not be larger than one hundred square meters, the distance between stacks should not be less than one meter, and the distance between stacks and walls should not be less than 0.5 meters. , the distance between stacks and beams and columns is not less than 0.5 meters, and the width of the main channel is not less than two meters.

5. Access to flammable and explosive dangerous goods should be carried out in accordance with safe operating procedures. Warehouse staff should stick to their posts, and non-staff members are not allowed to enter at will.

6. In flammable and explosive places, fire and explosion prevention measures should be taken according to the requirements of fire protection regulations and fire and explosion prevention facilities should be maintained.

(9) Volunteer fire brigade organization and management system

1. Volunteer firefighters should carry out business learning and fire-fighting skills training under the leadership of the centralized fire protection management department, and various technical assessments should be carried out Reach the specified indicators.

2. Combined with the maintenance and inspection of fire protection facilities, equipment and equipment, each volunteer firefighter should be trained in rotation in a planned manner so that everyone has practical operating skills.

3. Conduct drills every six months in accordance with the fire-fighting and emergency evacuation plans, and continuously improve the plans based on actual conditions.

4. A fire prevention and fire extinguishing knowledge assessment will be held every year, and excellence in assessment will be commended.

5. Continuously summarize experience and improve fire prevention and self-rescue capabilities.

(10) Fire-fighting and emergency evacuation plan drill system

1. Formulate a fire-fighting and emergency evacuation plan that is consistent with the actual situation of the unit.

2. Organize all employees to learn and become familiar with fire-fighting and emergency evacuation plans.

3. Before each organizational plan drill, a careful meeting and deployment should be held to clearly define the division of labor.

4. Drills should be conducted at least once every six months according to the formulated plan.

5. After the drill, a review meeting should be held to carefully summarize the situation of the drill plan. If deficiencies are found, the plan should be revised and improved in a timely manner.

(11) Inspection and management system for gas and electrical equipment

1. Electrical equipment should be installed and used correctly in accordance with regulations. Relevant personnel must undergo necessary training and obtain certification from relevant departments. Only valid issued certificates can be used. All types of equipment must have valid certificates of conformity stipulated by laws and regulations and must be confirmed by the maintenance department before they can be put into use. Electrical equipment should be inspected regularly (at least once a month) by a certified person.

2. Lightning protection and anti-static facilities should be inspected and tested regularly, at least once a quarter and at least once a year and recorded.

3. The load of electrical equipment should be strictly in accordance with the standards. The joints should be firm, the insulation should be good, the insurance device should be qualified, normal and have good grounding. The ground resistance should be tested strictly in accordance with the electrical construction requirements.

4. All types of lines should be isolated with sleeves. Under special circumstances, well-insulated lead or rubber cables should also be used. All types of electrical equipment and lines should be inspected regularly to eliminate potential fire safety hazards caused by insulation damage at any time.

5. It is strictly prohibited to extend the wire without approval. All departments should actively cooperate with the safety team and maintenance department personnel to check whether the extension cord is for emergency use only, whether the casing is intact, and whether it is put into use after inspection by maintenance department personnel.

6. Demarcate yellow areas near electrical equipment and switch box lines in accordance with the unit's standards. It is strictly prohibited to pile up flammable and explosive materials and regularly inspect and eliminate hidden dangers.

7. The power supply of the equipment should be cut off after use. For equipment that is officially powered on without testing, the installation and maintenance personnel should cut off the power supply when leaving the site.

8. Except for departments that have taken preventive measures, the use of open flames is strictly prohibited in the workplace.

9. Departments that use open flames should strictly abide by various safety regulations and operating procedures, so that people are not separated when using fire and fire is extinguished when people are away.

10. Smoking is strictly prohibited in the premises and no-smoking signs are posted. Every employee is obliged to remind other employees to comply with the no-smoking regulations in public places.

(12) Fire safety work evaluation and reward and punishment system

1. Those who have made achievements in fire safety work will be notified of praise or material rewards.

2. Those responsible for causing fire safety accidents will be dealt with differently according to the seriousness of the consequences, except for accidents that have reached the level of criminal liability in accordance with the national "Public Security Management Punishment Regulations" or that are sufficient to pursue criminal liability The person responsible will be transferred to the relevant state departments for handling according to law, and the following behaviors will be punished according to the regulations of the unit:

(1) If there is any of the following circumstances, depending on the loss situation and understanding attitude, in addition to being ordered to compensate all In addition to partial losses or partial losses, a verbal warning will be given:

A. Failure to strictly follow operating procedures or improper storage of flammable dangerous goods, resulting in fire or fire, with minor losses;

B. Smoking in a non-smoking place or improperly disposing of cigarette butts causing a fire or fire, with minor losses;

C. Failure to clean up flammable items in the area in a timely manner, causing a fire hazard;

D. Using extension cords illegally without approval, using electricity without using safety insurance devices, or adding small-load electrical appliances without authorization;

E. Falsely reporting fire alarms;

F. Playing with fire-fighting facilities and equipment without approval without causing adverse consequences;

G. Department managers who fail to promptly rectify fire hazards raised by the safety team and cannot explain the reasons;

H, blocking fire escapes, blocking safety signs, etc. without causing serious consequences.

(2) In case of any of the following circumstances, depending on the severity of the case and understanding attitude, in addition to being ordered to compensate for all or part of the losses, a notice of criticism will be issued:

A. Unauthorized use of flammable materials , Explosive items;

B. Misappropriating the location of fire-fighting facilities and equipment without authorization or changing them to other uses;

C. Violating safety management and operating procedures, leaving one's post without authorization, thus Causing fire alarms and minor fire losses;

D. Managers who force other employees to operate in violation of regulations;

E. Failure to promptly handle emergency situations after discovering a fire alarm;

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F. Managers who fail to cooperate with the safety team’s inspections and refuse to make corrections.

(3) Anyone who conceals the facts of any accident, fails to handle or investigate, or provides false information will be dismissed.

(4) The perpetrators or responsible persons who violate fire safety management and cause accidents (minor losses), but can take the initiative to confess and actively assist relevant departments to handle the accident and recover losses, may be mitigated or punished according to the circumstances. No penalty.

Fire-fighting and emergency evacuation plan

When a fire breaks out in a hotel (guesthouse...), a fire command post will be formed immediately, consisting of four groups: communication liaison group, fire-fighting action group, Evacuation guidance team, safety protection rescue team.

Responsibilities of each group:

Communications group: Dial "119" to alert the fire brigade, and at the same time notify other groups to be in place to greet the arrival of fire trucks at major intersections.

Fire-fighting action team: Use the existing fire-fighting equipment in the hotel (guesthouse...) to organize fire-fighting.

Evacuation guidance group: Responsible for organizing evacuees to leave the fire scene and rescue disaster-stricken materials. Responsible for guarding the fire scene, evacuating irrelevant personnel and vehicles in a timely manner, ensuring that fire trucks can directly and quickly enter the fire scene to fight the fire, and maintaining good order for fire extinguishing and evacuation of materials at the fire scene.

Safety protection and rescue team: Do a good job in safety protection at the fire scene. If there are casualties, call "120" in time to rescue the wounded.

Hotel production safety management system

1. In order to strengthen the supervision and management of production safety in hotels, prevent and reduce production safety accidents, protect the lives and property safety of hotels, guests and employees, and promote For the healthy development of hotel operation and management, these regulations are formulated in accordance with the "Work Safety Law of the People's Republic of China" and relevant laws and regulations.

2. The hotel has a production safety management committee, with the general manager as the chairman and the human resources manager as the deputy chairman to assist in the management of hotel security work. Other members of the Safety Production Management Committee are served by heads of various departments and appointed by the general manager. The permanent office of the Production Safety Management Committee is the Security Department. The Security Department is responsible for the daily work of production safety, and the general manager’s office is responsible for file management.

The person in charge of each department and subordinate enterprise is the person responsible for safety production of the department (company), and the supervisor (foreman) of each position is the person responsible for safety production of the position.

3. Each department should formulate and continuously improve various labor safety management systems and operating procedures of the department based on the work characteristics of each position in the department and in accordance with the relevant national and industry labor safety regulations and technical standards.

4. Various labor safety management rules and regulations formulated by various departments must be reported to the hotel production safety management committee for record.

5. When a safety incident occurs, an accident handling team can be established according to the instructions of the hotel general manager, and the incident can be properly handled in accordance with the "Safety Management Work Procedures and Reporting System" formulated by the hotel.

VI. Conceptual meanings of safety production management:

1. Safety in the production process refers to the situation where no work-related accidents, occupational diseases, equipment or property losses occur, that is, human safety No harm, no loss of things.

2. Accidents and casualties refer to accidents that cause death, illness, injury, property damage and other losses. Casualty accidents refer to personal injuries and acute poisoning accidents that occur to employees during the labor process.

3. Work-related injuries (including occupational injuries) refer to the disability and death caused by accidental injuries and occupational diseases of workers at work or other professional activities.

4. Hazards refer to the sources or conditions that may cause casualties, illness, property losses, and damage to the working environment.

5. Hazard sources (sources of danger) refer to potential unsafe factors that may lead to casualties or material losses.

6. Safety production refers to the purpose of ensuring that the labor process is carried out under material conditions and working order that meet safety requirements, preventing casualties, equipment accidents and various disasters, and ensuring the safety and health of workers. Various measures taken and all activities undertaken for the normal conduct of the production process.

7. Labor safety management refers to all activities in which enterprises adopt various means to effectively restrict the safety status of production and operation activities based on national laws, regulations, regulations and technical standards.

8. The production safety responsibility system refers to what leaders at all levels, functional departments, engineering and technical personnel, and job operators should do in terms of production safety based on production safety laws and regulations and the actual production practices of the enterprise. A system in which responsibilities are clearly defined.

7. Unsafe behaviors and incorrect concepts and attitudes:

1. Personnel lacking knowledge, skills, and experience are required to operate and be on duty.

2. Personnel with physical defects or physiological conditions that do not meet the requirements are required to work and be on duty.

3. Insufficient preparation for on-the-job operations, improper contact and cooperation with peers.

4. The operating posture is incorrect, the force is too strong, the speed is too fast, and the working position is inappropriate.

5. Safety equipment settings are incorrect or invalid.

6. Unsafe actions such as using the body instead of tools, or using throwing instead of hand passing.

7. Work while drinking alcohol, taking medicine, being too hungry or too full.

8. Working while sick, overloaded, overtime, excessive or in harsh environments.

9. Failure to use or incorrect use of protective equipment, tools or wearing unsafe clothing.

10. Joking, chasing, and playing pranks during homework.

8. Unsafe environment:

1. Inappropriate lighting environment, dazzling or insufficient light source.

2. The temperature is too high or too low, the air is not circulating, and the humidity is too high.

3. Unsafe equipment, structures, operating procedures and methods.

4. The tools are defective, rough, sharp, have slippery surfaces, and are aging and failing.

5. Equipment, materials, tools or waste materials are not properly stacked or stored improperly.

6. The entrance, exit and passage are narrow or blocked.

7. The ground is uneven, too slippery, or there are temporary and messy items.

8. There is a lack of guardrails and enclosures, and there is construction work above and around it.

9. Places with high temperature, high pressure, rotating, electrified, fragile, explosive, toxic, radioactive corrosive equipment and items.

10. Places with large flow of people, entry and exit of motor vehicles, glass doors, glass walls, two-way doors, turns, etc.

9. Improve the hotel’s safety production management responsibility system.

10. Hotel labor safety production shall be managed at three levels: hotel, department and team.

11. Responsibilities of the Hotel Safety Production Management Committee:

1. Organize and guide various departments to implement the national safety production guidelines and relevant policies and regulations.

2. Educate managers in various departments to respect laws and regulations and take the lead in improving production safety.

3. Listen to the reports on production safety from various departments, and find relevant personnel to study and solve problems in a timely manner.

4. Coordinate the safety production work of various departments, investigate, arrange, guide and inspect the safety production situation, and correct problems immediately if problems are found.

5. Responsible for checking and reporting the implementation of labor safety management in various departments at any time, investigating and analyzing various unsafe problems and occupational injury accidents, and proposing handling opinions and rectification measures.

12. Safety production responsibilities of department heads:

1. Under the leadership of the hotel safety production management committee, conduct regular supervision of the department's implementation of safety production rules and regulations Inspect and supervise the safe operation and safe operation of each position and equipment.

2. Submit written safety production work opinions to the hotel safety production management committee, mainly including: proposing preventive measures, hidden danger rectification plans, safety technical measures and expenditure plans for the department's safety hazards.

3. Participate in the formulation of hotel and department measures to prevent casualties, fire accidents and occupational hazards, as well as safe operating procedures for dangerous positions and dangerous equipment, and be responsible for supervising their implementation.

4. Conduct frequent on-site safety inspections to discover and deal with potential accident hazards in a timely manner. If there are any major problems, they should be reported to superiors in writing in a timely manner; once an accident occurs, they are responsible for organizing the rescue of the scene and participating in the investigation, processing and statistical work of the accident.

5. Promote, train and educate employees in the department on production safety.

13. Supervisor (foreman) safety production responsibilities:

1. Earnestly implement various safety management rules, regulations and systems formulated by the hotel and the department, and monitor the employees of this team during production work Responsible for safety and health.

2. Regularly educate and check the correct use of machinery, electrical equipment, tools, raw materials, safety protection devices, personal protective equipment, etc. by employees in this team to eliminate hidden dangers.

3. Supervise the employees of this team to do a good job in civilized production and keep the work place clean and tidy.

4. Provide guidance and inspection on safe operating methods to employees in this team, and correct illegal operations at any time.

5. If you encounter casualties, you should report them immediately, protect the scene, participate in investigations, analyze the causes, and propose improvement measures and suggestions.

14. Employees’ safety production responsibilities:

1. Observe labor disciplines, implement safety regulations and safe operating procedures formulated by the hotel and the department, obey instructions, and eliminate all illegal operations occur.

2. Ensure that the working place, equipment, facilities and tools of this position are safe and clean, do not dismantle safety protection devices casually, and use protective equipment correctly.

3. Earnestly study safety knowledge, improve operational skills, care about production safety, and make reasonable suggestions to the hotel and departments.

4. If potential accident hazards and unsafe factors are discovered, they must be reported to the department and the relevant hotel departments in a timely manner.

5. When a work-related accident occurs, it is necessary to promptly rescue the injured, protect the scene, report to superiors, and assist in the investigation.

6. Work hard to learn and master safety knowledge and skills, and be proficient in the operating procedures and safety operating regulations of this type of work.

7. Actively participate in various safety activities and firmly establish the "safety first" mentality and self-protection awareness.

8. Have the right to refuse illegal orders and forced risky operations, and be responsible for personal safety in production.

15. The Hotel Safety Production Management Committee is responsible for formulating the rules and regulations for hotel safety production management, classifying and collecting the labor safety laws and regulations issued by the state, as well as the safety production management regulations, operating procedures and incidents formulated by various departments. Archives of safety accidents and establishment of hotel safety production management files. The hotel's production safety management files are stored in the general manager's office, and a dedicated person is designated to organize and keep them.

16. Each department (company) is responsible for formulating the safety production management regulations and operating procedures of the department, summarizing the department's labor safety supervision and inspection reports and analysis data, establishing relevant files, and submitting them to the Safety Production Management Committee for archiving in a timely manner .

17. The person responsible for production safety at each position is responsible for establishing production safety management files for the position, including relevant national laws and regulations, various production safety management rules and regulations formulated by the hotel and departments, and production safety operation procedures. , and collect case compilations of various safety accidents.

18. The Hotel Safety Production Management Committee can randomly check the management files of each department and the labor safety status of each position at any time, and promptly supervise and rectify any problems found. Each department must report the improved situation in writing to the Work Safety Management Committee, which will be terminated after inspection and verification by the team, and the relevant situation will be archived.

19. Rights of employees in terms of labor safety:

1. Enjoy work-related injury insurance and the right to claim compensation for casualties.

2. Have the right to know about risk factors and emergency measures.

3. The right to refuse illegal orders and forced risky operations.

4. Have the right to stop operations and emergency evacuation in case of emergency.

5. Have the right to criticize and report behaviors that endanger life safety and health.

20. Employees’ obligations in terms of labor safety:

1. Receive training and master safety production skills.

2. Comply with rules and regulations and obey management.

3. Wear and use labor protection equipment as required during the labor process.

4. Actively put forward reasonable suggestions based on the actual work situation

5. Others’ violations of safe operations should be stopped.

6. Report potential accidents in a timely manner when discovering them.

21. Labor safety education and training:

1. The hotel implements a three-level training system for labor safety education: hotel, department, and team.

2. New employees must receive education on labor safety, laws, regulations and policies, typical cases and accident lessons organized and implemented by the hotel’s personnel training department.

3. New employees must receive relevant labor safety education and practical training organized by the department before taking up their posts. They can only take up their posts after passing the assessment.

4. The person in charge of each position should conduct daily work safety training for employees, frequently check employees' implementation of labor safety, and provide timely corrections and education based on employees' violations of safety operations during actual work.

5. The department that organizes and implements the training must formulate relevant forms, indicating the organizational department, date, time, and specific content. All participants in the training must sign for confirmation.

22. The hotel employee safety knowledge bulletin board is under the responsibility of the Human Resources Department and is published regularly.

23. Personnel with special operations, such as drivers, electricians, boilers, welders, oil and gas, etc., must hold certificates to work and regularly participate in safety studies and certification reviews organized by relevant departments.

24. The hotel shall select personnel to participate in the registered safety officer training course based on actual needs in accordance with relevant national regulations and actual needs.

25. Selection and distribution management of labor protection supplies:

1. The hotel regularly distributes relevant labor protection supplies, such as safety helmets, glasses, and hearing aids, according to the nature of the employees’ work. Protective gear, protective covers, gloves, anti-fall protective gear, protective shoes, etc.

2. The personnel training department, supply department, warehouse management department and user department are responsible for the selection, procurement, storage and distribution of labor protection products, and the work safety management committee organizes supervision and inspection.

3. The selected labor protection products must ensure quality, all indicators comply with national standards and industry standards, be comfortable and convenient to wear, and do not affect operation.

4. The distribution of labor protection supplies is based on the hotel’s needs for safe production and prevention of occupational hazards, and is distributed according to different types of work and different working conditions.

5. The distribution standards and usage period of labor protection supplies shall be implemented in accordance with the "Regulations on the Management of Work Uniforms and Labor Protection Supplies" formulated by the hotel.

6. Employees must properly keep, use correctly, and inspect the labor protection supplies they receive. Labor protection supplies that have lost their protective functions must be replaced in a timely manner and must not be used any further.

7. Any labor protection equipment that is highly professional, has a complex structure, has strict usage requirements or is a first-aid backup should be kept by a designated person from the user department; any labor protection equipment that is suitable for individual body specifications or used with a team should be kept Distributed for personal use and storage.

26. Departments, teams and individuals that have outstanding performance and achievements in labor safety will be commended and rewarded as appropriate in accordance with the hotel's "Employee Handbook" and relevant reward and punishment implementation measures.

27. Departments, teams and individuals that cause safety accidents due to violation of labor safety management regulations and operating procedures will be criticized and punished as appropriate in accordance with the hotel's "Employee Handbook" and relevant reward and punishment implementation measures.

Hygiene Management System

1. Purpose In order to improve the quality of hotel hygiene management and provide customers with a fresh, clean and hygienic consumption environment, these regulations are formulated.

2. Content

1. Hygiene management includes three aspects: personal hygiene management, hygiene management of items and equipment, and food hygiene management.

2. Personnel at each level are responsible for maintaining cleanliness and cleaning up their respective work areas. Managers are jointly and severally responsible for the health work of their subordinates.

3. Professional sanitary cleaning departments and personnel carry out professional cleaning and management of the areas and work projects they are responsible for. Mainly refers to public health and cleanliness, catering department stewards, kitchen and chefs, medical departments and their personnel.

4. Personal hygiene management standards:

(1) Employee grooming and personal hygiene.

(2) Master necessary health knowledge.

(3) In good physical and mental health, you must hold a "Health Certificate" to work.

5. For food hygiene management standards, please refer to the "Management Regulations on Hotel Food Hygiene".

6. Sanitary management standards for items and equipment: Keep the surfaces of items and equipment smooth, bright, odor-free, damage-free, and scratch-free, and placed neatly and orderly.

7. Health inspections are carried out in accordance with the four-level inspection system of employee self-inspection, team inspection, department inspection, and functional department inspection, using routine inspections, special inspections, secret inspections, and unannounced visits. For problems found during inspection, we will be held accountable and punished according to standards.

3. Assessment

1. Items, facilities and equipment must have smooth, bright surfaces, no odor, no damage, no scratches, and be placed neatly and orderly. Otherwise, according to the seriousness of the circumstances, Punishment will be imposed based on the extent and impact caused.

(1) Minor sanitary problems such as lint, floating dust, water stains, paper scraps, etc. will be punished with a penalty of 0.1-0.5 yuan each.

(2) For hygiene problems such as dust, stains, oil stains, large debris, hair, wrinkles, etc., a penalty of 0.5-2 yuan will be imposed for each place.

(3) Environmental sanitation problems such as dirt, foreign matter, cracks, damage, irregular placement, misalignment, falling off or missing items, odor, etc. will result in a penalty of 2-5 yuan for each location.

2. If it is a periodic sanitary cleaning work and a sanitary blind spot is not cleaned at the expiration date, a penalty of 1 yuan will be given, which affects the consumption of the guests or if the guest raises the issue, the responsible department will be punished as appropriate. Warning or negligent punishment by the responsible person.

3. Anyone who violates the regulations in terms of personal hygiene and food hygiene will be punished according to the relevant hotel policies.

4. These regulations shall be implemented from the date of issuance.

Food Hygiene Management Regulations

1. The purpose of this regulation is to strengthen hotel management, strictly implement the "Food Hygiene Law" and ensure the cleanliness and hygiene of hotel food processing.

II. Content

(1) Basic guarantee of food hygiene

1. The places and surrounding environment where food is produced, processed, stored, transported and sold must be clean , hygienic, and have good fly-proof, rodent-proof, dust-proof and other anti-pollution measures.

2. Food workers must hold a health certificate to work. Anyone suffering from boils, purulent wounds (especially cuts on fingers), intestinal diseases or healthy bacteria that may cause food poisoning are not allowed to process imported food.

3. Food workers should pay attention to personal hygiene. Wear work clothes and hats when on duty and keep them clean; wash hands, bathe frequently, cut nails frequently, wash clothes and bedding frequently, and change work clothes and hats frequently; wash hands and disinfect before work and after using the toilet.

(2) Measures to prevent bacterial food poisoning