Hygienic management system of hotel quantitative grading management equipment

1. License management system The hygiene license is hung in an eye-catching position, the business license, employee health certificate and hygiene knowledge training certificate are valid, and the copies of the approval documents or filing documents of hygiene licenses for health-related products are true and complete.

Self-inspection system of business premises 1 Full-time (part-time) health administrators shall be equipped to be responsible for the specific work of health management of their business premises.

Full-time (part-time) health administrators should have experience in health management of accommodation places, have received public health management training and passed the examination. 3 employees health examination, health knowledge training and assessment and personal hygiene system.

1 Formulate employee health training and education plans and assessment methods, and organize employees to participate in the training, study and assessment of health laws, regulations, norms, standards, health knowledge and post operation procedures.

Organize employees to carry out health check-ups, and be responsible for putting forward opinions on transferring employees with public health hazards from their positions of directly serving customers.

Formulate health management system, health responsibility system and health operation rules, and supervise and inspect the implementation. Stop the behavior that does not meet the hygiene requirements in time and put forward suggestions.

Cooperate with health law enforcement personnel to carry out health supervision and inspection on this place and provide relevant information truthfully. Be responsible for establishing the health management files of this place. (1) Employees suffering from diseases that endanger public health shall not engage in the work of directly serving customers until they are cured. Patients suspected of infectious diseases should immediately stop working, conduct health examination in time and make a clear diagnosis.

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

(3) Staff health knowledge training is conducted once every two years.

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

(5) Employees should maintain good personal hygiene, wear clean work clothes during sanitary operation, and do not leave long nails, paint nail polish or wear ornaments.

(6) Employees should have more than two sets of work clothes. Work clothes should be cleaned regularly and kept clean.

IV Cleaning, disinfection and cleaning system 1 Cleaning methods and steps

(1) Remove the residue and dirt on the surfaces of articles and appliances.

(2) Wash the surfaces of articles and appliances with detergent solution.

(3) Wash away the residual detergent with clear water.

Chemical disinfection. Disinfect with disinfectants containing chlorine, bromine or peracetic acid.

(1). Soak in disinfectant containing 250mg/L of effective bromine or chlorine for 30min, which can be used to disinfect pots and drinking utensils or spray on the surface of articles.

(2) Soak in 0.2% ~ 0.5% peracetic acid solution or disinfectant containing 1000 mg/L effective bromine or chlorine for 30 minutes, which can be used to disinfect slippers.

After chemical disinfection, the disinfectants on the surfaces of public goods and appliances should be washed with clean water. Three cleaning methods

(1) Disinfected articles and utensils should be naturally filtered or dried, and cannot be dried with a towel to avoid re-contamination.

(2) After disinfection, the drinking utensils should be put into the tableware cleaning cabinet in time.

Health Hazard Accident and Infectious Disease Reporting System 1 Infectious Disease and Health Hazard Accident Report

(1) The lodging place shall establish a reporting system for infectious diseases and health hazards, and the person in charge of the place and the health administrator shall be responsible reporters.

(2) In case of death or three or more victims at the same time, the responsible reporter shall report to the local health administrative department by telephone within 24 hours after the accident.

(three) infectious diseases and health hazards accident reporting scope:

(1). Collapse shock caused by indoor air not meeting hygiene standards;

(2) The prevalence of water-borne infectious diseases caused by drinking water pollution;

(3) Infectious diseases and dermatoses caused by pollution of public articles, utensils and sanitary facilities;

4. Poisoning accidents caused by carbon monoxide, ammonia, chlorine, disinfectants and pesticides.

(4) When an infectious disease or health hazard accident occurs, the operator of the place shall immediately stop the corresponding business activities, assist the medical staff to treat the accident victims, and take preventive and control measures to prevent the accident from happening again.

(5) No unit or individual may conceal, delay reporting or falsely report the health hazards of infectious diseases.

Hygienic management system of laundry room

(1) The indoor sanitation and cleaning of the laundry room is divided according to the division of labor, and the responsibility area is defined, and it is cleaned once a day before going to work and after work; Outdoor sanitation takes turns on duty and cleans once a week. (2) The laundry equipment shall be kept clean, and the ironing equipment shall be wiped and maintained every day; Before coming off work, all machinery and equipment should be scrubbed clean, so as to be free of stains and oil stains. (3) The key of the laundry room shall be kept by special personnel and kept by the key manager in the equipment. It is forbidden to equip seven central air conditioning and ventilation systems (1) without permission. The ventilation system of central air conditioning should be kept clean and free from pathogenic microorganisms. (2) The open cooling tower shall be cleaned at least once a year; (3) Air filters, filters and purifiers shall be inspected or replaced once every six months; (4) Air handling devices, surface coolers, heaters (humidifiers) and condenser plates should be cleaned once a year; (5) The cleaning of air duct system shall conform to the cleaning specifications of central air conditioning ventilation system. Health record management system

(2) Permits: health permit, business license, health certificate of employees and health knowledge training certificate, approval or filing documents (copies) of health-related products, etc.

(2) Health management system.

(3) Job responsibilities of health management organizations or health managers and employees.

(4) Treatment after the spread of infectious diseases or health hazards.

(5) Health operation procedures.

(6) Records of procurement, acceptance, storage and custody of public goods and appliances.

(7) Records of cleaning, disinfection and testing of public goods and appliances.

(8) Records of equipment and facilities maintenance and health inspection.

(9) Inspection records of air quality and central air conditioning and ventilation system.

(10) Complaints and complaint handling records.

(1 1) Relevant records: including records of self-inspection and testing, training and assessment, records of employees being transferred from their posts to directly serve customers due to diseases endangering public health, and records of cleaning and disinfection of central air conditioning and ventilation systems.

(12) Relevant certificates: including preventive building design audit documents, completion drawing of central air conditioning and ventilation system, disinfection facilities setting, etc.

All files should have the work records and signatures of relevant personnel, and the files should be managed by special personnel. All kinds of documents and records should be classified and listed. Relevant records shall be kept for at least three years. 9. Daily maintenance.

1 Basic requirements for daily maintenance;

Be neat; Clean; Security;

2. Maintenance per shift;

Equipment maintenance in each shift requires the operator to do the following operations in each shift:

(1). Check all parts of the equipment before the shift, and lubricate and refuel as needed;

(2). Do a good job of pre-shift inspection and confirm that the equipment is normal before use;

(3) Use the equipment correctly according to the equipment operation and maintenance procedures:

(4). Before coming off work, the equipment must be carefully cleaned and wiped:

(5). Do a good job in handover procedures.