How to write the emergency plan of restaurant hot pot restaurant?

Do you mean food safety plan or fire safety plan?

Fire emergency plan

1, general:

In order to strengthen the fire control work, implement the policy of "prevention first, combining prevention with elimination", improve the fire control awareness of all employees, enhance the self-prevention and self-rescue ability, put out the fire in time and effectively, minimize losses, protect the life and property safety of restaurants and passengers, and let all employees be busy and do their duties in case of fire. According to the national fire laws and regulations, combined with the actual situation of this restaurant, this plan is formulated.

2. Organization:

Set up a fire responsibility team; Team leader, deputy team leader, evacuees and firefighters;

3, fire extinguishing principle:

(1) Save people first, then put out the fire, and try to avoid casualties.

(2) First, evacuate inflammable and explosive chemicals to prevent the fire from expanding.

4. Emergency procedures for each post:

(1) Alarm and fire fighting by personnel at the fire site:

(1) When the first discoverer at the fire scene finds fireworks, he should immediately call the restaurant office () or report to the store manager by walkie-talkie, and explain his name, location, fire location and fire size.

(2) If the fire is in the initial stage, use the nearest fire extinguishing equipment to put out or prevent the fire from spreading.

(3) If the fire is too big to control, press the nearest emergency alarm (manual alarm button or smoke exhaust valve manual button).

(2) The administrator on duty or the fire control responsibility team administrator:

(1) After receiving the alarm call, ask about the situation, make records at the same time, and notify the members of the fire control responsibility team to arrive at the scene.

(2) Make a decision according to the alarm situation: determine the fire level (level 1 or level 2);

(3) After receiving the alarm signal (smoke alarm signal, manual button alarm signal), you must inform the fire brigade members or the on-duty members at the nearest site to arrive at the alarm site in the shortest time, confirm the fire alarm and give feedback; At the same time, the fire truck is silent and records the group number and position number of the fire alarm.

(4) If the feedback is false alarm or false fire alarm, it should be reset.

⑤ If the feedback is a real fire alarm, the supervisor on duty should be informed to rush to the scene immediately by walkie-talkie or telephone within 5 seconds, and the walkie-talkie should be used to call each walkie-talkie post twice in a row; In addition, the personnel responsible for evacuation and management are required to maintain customer order, and other posts must arrive at the fire site within 1 minute.

6. Always pay attention to the fire situation, and transfer the monitoring camera to the accident area and record it:

1, the specific location of fire alarm;

2, the size and severity of the fire;

3. Types of burning substances;

4. Casualty losses;

5. Personnel are in place;

6, processing, etc. In order to report in writing afterwards.

⑦ Call the person in charge of the security department (the time, place, size and substance of the fire must be reported).

⑧ Determine the fire level according to the fire situation; If it is Grade I, call the general manager and deputy general manager of the hotel, and ask the front desk to inform the managers and supervisors of all departments to evacuate and explain the guests.

Pet-name ruby to start the fire broadcast, use clear words, repeat (ladies and gentlemen, please don't panic, this restaurant is in an emergency evacuation state, please close the doors and windows, cover your nose and mouth with a gas mask or a wet towel in the room, follow the safety instructions or follow the waiter to leave the stairs in an orderly manner against the wall).

(3) members of the fire control responsibility team:

(1) After receiving the notice, you must arrive at the exact fire scene within 2 minutes.

(2) Check immediately after arriving at the scene to confirm whether the fire alarm is true or not. If it is a false alarm, it will be reset immediately and inform the store manager or the management personnel of the fire brigade of the reasons for the false alarm or omission.

(3) If the fire alarm is confirmed to be true, it shall immediately notify the store manager or the management personnel of the fire responsibility team, and report the size of the fire, what kind of substance is burned, and whether there are any casualties.

(4) When the fire is small, the surrounding fire-fighting equipment should be used to put out the fire, put out the fire or control the spread of the fire.

⑤ When the fire is large, the surrounding articles, especially inflammable and explosive articles, should be isolated, and participate in the fire fighting work with colleagues and obey the command of the supreme commander on site.

6. After the accident, report the details to the department head in writing.

(4) Evacuate personnel:

(1) Be responsible for the order of the restaurant passage and the restaurant gate, connect the evacuation command of the parked vehicles, and keep the fire lane clear.

(2) irrelevant personnel are prohibited from entering the parking lot and lobby.

(3) Guide the members of the fire control responsibility team to arrive at the scene and report the fire.

(4) After the fire truck or ambulance arrives, guide it to the scene of the fire, and briefly introduce the fire situation and casualties.

(5) always pay attention to the appearance of radio and newspaper reporters. When it is found, it should be stopped moderately and reported to the superior in order to make necessary arrangements in time.

⑥ Prevent evacuated guests from returning to the building or trying to enter the restaurant to get things.

(5) Management personnel on duty

(1) After receiving the fire report, you should arrive at the scene within 2 minutes.

(2) Organize the members on duty to use fire-fighting equipment to put out the initial fire.

(3) When the fire is large, calm down, arrange the players reasonably to prevent the fire from spreading, and notify all departments to prepare for evacuation with walkie-talkies.

(4) If the general manager is not at the scene, and the fire is serious, and the fire brigade is in urgent need of rescue, call the police at "1 19" station, report the situation to the superior leaders who arrive later, and take measures.

(6) Front desk:

(1) After receiving the fire alarm notice, you should call the store manager, department manager and supervisor.

(2) After the fire, if a guest asks and expresses concern, if there is no special instruction from the leader and general manager, the personnel on duty should explain politely.

(3) The front desk clerk must master the telephone number of the restaurant leader so as to get in touch at any time.

(9) Engineering Department:

(1) After receiving the alarm information, the electrician should immediately cut off all power supplies on the upper and lower floors of the fire floor, stop the operation of the passenger elevator, and ensure that there is no one in the elevator.

(3) Ensure the normal operation of positive pressure air supply and smoke exhaust machine, and ensure the safety during evacuation.

(4) Ensure that the emergency power supply works normally, make the emergency command light shine, and send someone to take a flashlight to the evacuation stairs for inspection. If the emergency light is found to be damaged, it should be replaced in time.

⑤ Turn off the air conditioning system and stop air supply and exhaust.

6. Cut off the power supply one by one, including the power supply, leaving only the emergency power supply line.

⑦ Cut off the domestic water supply, but ensure the normal water supply of the tap water pipe to ensure the fire water supply.

Pet-name ruby cut off natural gas supply, do a good job of fire prevention, to ensure safety.

(1 1) Floor:

(1) The lobby manager adjusts and controls the lobby and box to avoid chaos.

(2) Assign a special person to organize guests to evacuate, so that the guests don't panic, evacuate in an orderly manner, and concentrate on the assembly point.

(3) Send someone to check the restaurant and every box to see if there are unlit candles, solid alcohol stoves, cigarette butts and other things to be completely extinguished.

(4) Finally, cut off the power supply, lock the door and leave.

(12) Finance Department:

(1) The cashier should tidy up the money and lock the warehouse and drawers.

(2) All employees should organize their own management documents and accounts and store them safely.

(3) the computer room should ensure the integrity of computer data.

(4) Check the office, trash can, etc. Don't leave unlit cigarette butts.

⑤ Inform all personnel to evacuate in order, and lock the door after turning off the power supply.

(13) Human Resources Department:

① Lock all important documents and personnel files.

② Turn off all power switches in the office.

(15) Staff Kitchen:

① After receiving the evacuation notice in the staff kitchen, turn off all kinds of electrical appliances, air conditioners and power switches.

(2) Put out all the fires in the kitchen.

(3) After all the dining staff in the evacuation canteen leave, they will go with them.

5. Evacuation methods and precautions

(1) The only way to evacuate is the fire stairs.

(2) In case of fire, all elevators on the first floor are automatically locked. Remember: never take the elevator to evacuate.

(3) In general, use the nearest stairs to evacuate. If one staircase is blocked by smoke, use other stairs to evacuate as much as possible. Because the evacuation staircase has the functions of positive pressure air supply and smoke exhaust, evacuation is safer.

(4) After entering the evacuation stairs, walk down the stairs. Don't try to go up, because there is thick smoke below.

(5) If the corridor is full of smoke, pay attention to find the emergency indicator light and walk in the direction of the indicator light. Never make a mistake.

(6) When it is difficult to walk upright, you should bend forward or crawl on your knees. Because there is some fresh air at the bottom.

(7) Other buildings have safety doors directly leading to the outside of the building on the first floor. When you get to the first floor, remember to go outside the building. Don't walk down the stairs to the basement.

(8) After being evacuated to the outside of the building, please gather in front of the hotel and don't leave casually.

6. Evacuation meeting place: the open space in front of the hotel.

(1) The front desk staff should carry the house registration form, and count the evacuated guests one by one, especially the disabled guests registered at the front desk.

(2) The security department should strengthen the security work around the assembly point, ensure the property safety of the guests, and prevent people from making trouble and destroying them.

7, on-site commander requirements:

(1) The highest post that arrived at the scene first served as the fire commander. The order of fire commander posts from high to low was: general manager, executive general manager, safety manager, engineering manager, duty manager, department manager, and so on.

(2) The commander-in-chief should carry a variable walkie-talkie, divide the work according to the size and nature of the fire, command each group to put out the fire, control the fire, evacuate people, rescue materials and alert the guards.

(3) If the commander-in-chief predicts or determines that the fire cannot be extinguished by himself, he should immediately report to the fire station "1 19".

8. Other hotel personnel:

(1) Don't leave your posts without receiving evacuation instructions.

(2) Keep calm and don't run or do anything that disturbs the guests.

(3) Don't use the hotel telephone unless necessary, so as not to interfere with the fire fighting and evacuation notice.

9, after the fire fighting work:

(1) The commander must order relevant personnel to do a good job of site security, protect the site and prevent resurgence and damage to the site.

(2) The security department shall arrange firefighters or assist the superior departments to conduct on-site investigation and various investigations.

(3) All departments should gather personnel to check whether there is a shortage of department personnel.

(4) Leaders at all levels quickly organize subordinates to evacuate the site.

10, requirements:

(1) Firefighters should carry forward the spirit of "one is not afraid of hardship, and the other is not afraid of death" and make every effort to protect the lives and property of the country, hotels and people.

(2) All actions are subject to instructions, so that orders are prohibited, and firm cooperation is made. It is strictly forbidden to cause injuries or casualties due to technical specifications.

(3) All staff of the hotel should improve their safety awareness, be familiar with the tasks and responsibilities entrusted by this plan, and fight a well-prepared battle.

Emergency plan for food hygiene and safety in shopping malls

According to the requirements of restaurant management and catering industry management, the restaurant has formulated this plan in accordance with the Food Hygiene Law and other laws and regulations.

I. Implementing responsibilities, raising awareness and strengthening leadership

In order to prevent food poisoning or other food-borne diseases and ensure the health of customers and employees, the restaurant regards food hygiene and safety as the top priority of its management and has set up a food safety emergency team headed by the store manager. Its organization consists of the following personnel:

Team leader: store manager

Deputy Team Leader: Lobby Manager, Chef

Members:

Two, establish a scientific and standardized food hygiene and safety management system.

The management of food hygiene and safety in restaurants must adhere to the principles of "prevention first" and "whoever manages is responsible". The lobby manager is the first person in charge of food hygiene management, and the head chef, the heads of kitchens and the staff chefs are the direct persons in charge of food hygiene management. According to the Food Hygiene Law and various rules and regulations of restaurants, managers of all departments and posts should strengthen the process management and supervision of food hygiene management, and employees should strictly implement the relevant post responsibilities and work norms to ensure that food hygiene management is in place and take precautions.

Third, the determination of suppliers.

1. Primary selection of suppliers: It is necessary to conduct in-depth and detailed market research and find out more than three representative suppliers from the local area for comprehensive investigation. During the inspection, we will focus on the supplier's qualification, strength, degree of specialization, supply, price, quality and current supply situation.

2. Trial suppliers: Find two suppliers of the same product at the same time and try to compare them from three aspects: quality, price and service.

3. Determine the supplier: On the basis of a two-month trial, an investigation team composed of general manager, lobby manager, chef, financial personnel, purchasing personnel and warehouse keeper will determine the supplier after evaluation by the above personnel.

4. Sign the supply contract: After the store manager confirms, sign the supply contract with the supplier for a period of no more than one year.

5. Supplier replacement and renewal: In the course of cooperation, if the supplier fails to perform the contract, the review team will evaluate whether to replace and renew it before the contract expires.

6. Methods and procedures of investigation: follow the principle of vegetables first, fresh goods later, dried spices, grain and oil, and beverages, and investigate no less than three individual commodities. Adhere to the principle of centralized investigation in the investigation, implement the methods of seeing, smelling and touching in the investigation, and take samples when necessary. It is necessary to know the origin, specifications, varieties, production date and shelf life of the goods under investigation in strict detail.

7. The purchased raw materials and oily materials are unacceptable, the taste is incorrect, the quality is unacceptable, the specifications are unacceptable, and the name is unacceptable. After the goods are put into storage, we should also pay attention to the following aspects: ① Except for the directly allocated materials, all the accepted materials should be put into storage. (2) Stored goods should be classified and stacked in a fixed position. (3) Stacking should be organized, and light items and immovable items should be placed on the upper layer. (4) Establish a registration card for all inventory items one by one, and the goods in and out of the warehouse should be reflected on the card, indicating the quantity and time of the goods in and out of the warehouse, and the card is fixed in front of the goods. ⑤ When storing articles, pay attention to the mutual odor between food and food, food and low consumption, low consumption and low consumption.

8, warehouse set the highest and lowest quantity, in order to purchase.

Fourth, preventive measures.

The purchase and storage of food raw materials should strictly abide by the relevant national health regulations. Food purchase channels are regular, with a copy of the seller's business license and a formal invoice. The place where food is purchased is relatively fixed, and it is strictly forbidden to sell or use food that is free from all defects (production date, factory date and shelf life) and spoiled. Food should be stored, classified, shelved, off the ground and checked regularly. The principle of first-in first-out and last-in first-out should be adhered to when leaving the warehouse to prevent food from deteriorating or exceeding the shelf life. Personal belongings are prohibited from being brought into warehouses and kitchens to prevent food from being contaminated and causing potential safety hazards.

Verb (abbreviation of verb) food production process management

Employees must hold health certificates, and managers should carry out personal hygiene inspection on employees before taking up their posts, and supervise and inspect the operating specifications in production projects. Keep the environment inside and outside the production site clean and tidy, and do a good job in the prevention of "four pests"; Sewage, garbage and waste storage facilities are complete; Tableware, cookware, and containers directly containing food must be disinfected and cleaned before use, and must be cleaned after use to maintain cleanliness and hygiene; Food raw materials that are easy to cause food poisoning should be specially treated (such as sprouted potatoes, etc.). ) avoid hidden dangers.

1, strengthen safety measures, strictly implement the duty system, and prohibit non-staff from entering the production site.

2, strengthen education and training, food hygiene and safety education throughout the daily management work, combined with seasonal and sudden infectious diseases and food poisoning prevention knowledge, using a variety of ways, vigorously carry out training and education activities, enhance employees' awareness of food hygiene and safety and prevention skills.

3, strengthen supervision and inspection, management personnel should strengthen the inspection of employees to implement the food hygiene and safety management system, at least once a day, timely find problems, solve problems, and linked to the salary of each post, rewards and punishments according to the system.

Sixth, emergency treatment

1, the number of banquet receptions exceeds 100, and the kitchen implements 24-hour food sample management.

2. Strictly implement the food poisoning reporting system. When food poisoning emergencies are discovered, the first discoverer (or receiving complaints from guests) should immediately report to the lobby manager or chef, who should immediately report to the store manager.

3. In case of mass food poisoning, the emergency team should take effective measures quickly under the command of the store manager to prevent the situation from getting worse, call 120 emergency number in time, stop production and business activities immediately at the same time, seal up the raw materials, tools and equipment that cause food poisoning or are suspected to cause food poisoning, maintain the site, and report to the local disease prevention and control center in writing within 3 hours; If a guest complains about food poisoning, the first receptionist should appease the guest and immediately report to the manager, who will further understand the situation from the guest, obtain evidence to verify and properly handle it.

Seven, find out the reason and trace the responsibility.

After handling emergencies, restaurants should follow the principle of "three-no-misses" in safety work, cooperate with health management departments to conduct investigations, truthfully provide relevant information and samples, and do a good job in tracing safety responsibilities. At the same time, it is necessary to organize all staff to carefully analyze accidents and cases, draw lessons from them, and constantly improve food safety management systems and measures to prevent accidents from happening again.