Emergency plan for hotel epidemic prevention and control

Emergency plan for hotel epidemic prevention and control

In daily life or work and study, there may be some unexpected accidents. In order to improve the awareness of risk prevention and minimize losses, it is often necessary to make emergency plans in advance. So, do you know how to write an emergency plan? The following is the emergency plan for hotel epidemic prevention and control that I collected for you, for your reference, hoping to help friends in need.

Emergency Plan for Hotel Epidemic Prevention and Control 1 In order to effectively and timely control and eliminate the infection and occurrence in COVID-19, establish and improve the epidemic reporting and prevention and control system as soon as possible, formulate this plan according to the National Law on the Prevention and Control of Infectious Diseases, XXXX and the requirements of higher authorities, and in line with the principle of being responsible for the health and life safety of customers and employees, achieve early detection, early reporting, early isolation and early treatment of infectious diseases, maintain the normal business order of the hotel.

First, establish an organization, and implement the responsibility to people.

The hotel has set up the COVID-19 epidemic prevention and control working group, which is fully responsible for the prevention and control of the COVID-19 epidemic in the hotel.

Team leader:

Deputy team leader:

Team members:

Second, pay close attention to the epidemic situation and strengthen publicity and education.

(1) emergency monitoring

1, all departments closely follow the development of epidemic situation at home and abroad and report the situation in time.

2. Establish a patrol system. The hotel is based on various departments, which are responsible for the prevention and control of COVID-19 epidemic in their respective regions.

3. All departments of the hotel should pay close attention to their employees and people they contact every day and monitor them in time.

(2) Publicity and education

All departments should strengthen the study of COVID-19 epidemic prevention and control knowledge, improve and strengthen employees' understanding of prevention and control knowledge, eliminate unnecessary panic, and at the same time accurately grasp the propaganda orientation, so as not to pre-empt and speculate in epidemic propaganda, so as not to aggravate panic and cause adverse effects.

Three, the implementation of testing system, timely and accurate reporting.

(1) Epidemic monitoring

1, each department is responsible for the daily monitoring of the epidemic situation and timely and accurate early warning and forecasting, perfecting the inspection system, clarifying the epidemic situation reporter, mastering the attendance and health status of employees in this department, closely observing those with suspicious symptoms and reporting to superior leaders, and investigating the responsibility of the parties for late reporting, concealment and omission.

2. The hotel infirmary measures the temperature of employees when they swipe their cards at the platform attendance office before going to work every day, and makes records. For employees whose body temperature is N37.3C, accompanied by fever, fatigue, dry cough, chest tightness and other symptoms, immediately report to the local disease control department and organize employees to see a doctor. At the same time, standardize the disinfection operation in all places of the unit.

(2) Report on epidemic situation

1, strictly implement the first report system.

2. The epidemic situation in COVID-19 shall be reported step by step.

3. Anyone who discovers the epidemic situation or suspected epidemic situation in COVID-19 must immediately report to the leading group. After receiving the report, he should immediately rush to the scene to understand the situation and report to the superior as required.

(3) epidemic situation report form

1. All departments should report to the company's leading group by telephone or the fastest way. The leading group is responsible for reporting to the superior.

2. No one may conceal, delay reporting, make a false report or hinder others from reporting the epidemic.

Fourth, actively take measures to take strict precautions.

Taking the prevention of diseases and the possible spread of the epidemic as the focus of epidemic prevention and control in COVID-19, according to the working characteristics of each department of the hotel, the requirements for each department are as follows:

(1) Ministry of Finance and Property

1, the purchased food products must conform to the relevant national hygiene standards and regulations, and provide the manufacturer's business license, a copy of the food hygiene license stamped with the official seal, and a recent inspection report (the inspection report shall be issued by a unit recognized by the national quality supervision department).

2. Strictly check the production date, shelf life and storage conditions of commodities.

3, meat and poultry food should have the "animal product quarantine certificate".

4, the establishment of disinfectants, alcohol and masks and other materials reserves and storage.

(2) Kitchen

1, strictly meet the requirements of special personnel, special rooms, special tools, special disinfection and special refrigeration.

2, regular ultraviolet lamp disinfection, and establish a registration system.

3. The food in the refrigerator should be stored with a fresh-keeping mold, and all kinds of food should be sorted and placed neatly. Defrost regularly and disinfect the door handle.

4. Cut vegetable raw materials should be used on the day of preparation.

5, vegetables, fruits and other raw materials to choose clean, meat, high-grade, aquatic products in accordance with the requirements for cleaning; Not clean vegetables, fruits and other food raw materials, food and raw materials with outer packaging are not allowed to enter the cold meat room.

6. Tools and containers used for raw materials, semi-finished products and finished products, such as knives, piers, plates, buckets, basins and rags, must be clearly marked and used separately, and must not be in contact with the ground. They should be stored in a fixed location and disinfected regularly.

7. Regularly clean and clean pools, walls, floors and open ditches.

8. Personal items and sundries are strictly prohibited in the kitchen.

9, trash can must be stored with a cover, and keep the outside clean.

10, keep the indoor temperature appropriate.

1 1. Chefs must wear masks and gloves when operating.

12, establish a disinfection log, and make records for each disinfection.

(3) Dining room

1. All employees should wash their hands and disinfect before taking up their posts.

2, regular ventilation, ensure the air circulation in the restaurant.

3, tableware disinfection in time, it is forbidden to use without disinfection tableware.

4. Tableware disinfection must be carried out in strict accordance with the process, and the disinfected tableware must be marked.

5, male * * * area regular disinfection work; Public equipment should be disinfected regularly.

6, establish a disinfection log, make a record of each disinfection.

(4) Front Office

1. Ask and register related questions for in-house guests, check their ID cards or passports actively, and ask whether they have passed through or lived in key epidemic areas, and whether they have contacted people with suspected symptoms.

2, the guests from the epidemic area, the implementation of temperature measurement and other preliminary testing measures. Once the suspected symptoms are found, they should be reported to the department manager immediately, who will inform the epidemic prevention and control working group to deal with them. Prepare for isolated observation of contact personnel.

3, male * * * area to do a good job of disinfection.

4, male * * * equipment disinfection on a regular basis.

5, establish disinfection log, make a record of each disinfection.

(6) Housekeeping

1. Public toilets should be disinfected with disinfectant in time after use.

2 escalator handrails, elevator handrails, keys and other public facilities should be disinfected with alcohol.

3. Clean the room in strict accordance with the hotel's health system, disinfect the cups used by the guests in time, and send the linen used by the guests to the laundry room for professional disinfection.

4. The cups are disinfected at high temperature with a disinfection cabinet, and the mobile phones are disinfected with alcohol.

5. Pay attention to window ventilation indoors. Once a confirmed case occurs, immediately turn off the air conditioner and close the room, waiting for further treatment by the health and epidemic prevention department.

6, the rational use of laundry equipment, to ensure the disinfection effect of linen.

7. Employees should disinfect and wash their hands immediately after finishing the sanitation work.

8, once a day for public * * * area and employee activity area spray disinfection, establish disinfection log, make a record of each disinfection.

(7) Human Resources Department and Office

1. Intensify the propaganda of epidemic prevention and control, and strengthen the staff's awareness of health and epidemic prevention and self-protection.

2. Staff dormitory should be disinfected regularly.

3. If the employee asks for leave due to illness, the reason and condition shall be determined in time and registered. Check-in desk for morning check-up, and check the temperature of employees every day.

4. Establish a disinfection diary and keep a record of each disinfection.

This plan shall be implemented as of the date of issuance.

According to the current situation of epidemic prevention and control in COVID-19, in order to do a good job in epidemic prevention and control, prevent the spread of the epidemic, effectively protect people's life safety and health, maintain normal social life order, and safeguard the service and operation of the catering and hotel industry in Hainan Province, the Hainan Provincial Department of Commerce, the Hainan Provincial Market Supervision Administration and the Hainan Provincial Hotel and Catering Industry Association jointly formulated this Guide to Prevention and Control of Business Services.

This guide is applicable to employees of catering enterprises, hotel restaurants and catering hotel enterprises in Hainan Province.

First, the pathogenic characteristics of novel coronavirus.

COVID-19 has been listed as a Class B infectious disease under the Law of People's Republic of China (PRC) on the Prevention and Control of Infectious Diseases, and measures have been taken to prevent and control Class A infectious diseases.

Droplets and respiratory contact are the main routes of transmission.

At present, the main source of infection is novel coronavirus infected people. Asymptomatic infected people may also become the source of infection.

Second, the basic requirements

In the reception process of the catering hotel industry in Hainan Province, it is the premise and foundation for serving customers in the future to clarify the transmission route of the virus and take necessary and appropriate measures.

Each business unit that returns to work must set up a prevention and control working group, implement the main responsibility, collect information well, and establish a filing system.

The prevention and control working group shall define the responsible person, and the first responsible person or designated person shall be fully responsible for designing an effective response process and improving the emergency response mechanism.

Before returning to work, comprehensively collect and understand the holiday dynamics of employees on duty and register and summarize them. Employees with life history, travel history and close contact with confirmed cases in epidemic areas will not return to their posts for the time being, and do a good job of medical observation 14 days.

All employees are required to deal with the epidemic situation, and must not conceal it. Those who have potential risks such as fever and cough and those who are in close contact with people in epidemic areas in COVID-19 should be reported in time, and employees should be observed at home for 14 days as required.

Prepare protective equipment for returning to work. Before resuming business, the enterprise should prepare the following protective articles, including but not limited to: medical surgical masks (disposable masks), medical disinfection water/alcohol, ultraviolet air disinfection lamps, special disinfectants for air conditioning systems, hand sanitizers and other protective articles, equipped with infrared thermometers, etc.

During the epidemic, the staff should use disinfectant in strict accordance with the use method to avoid contact with dishes and finished products.

It is forbidden to deal in or store wild animals or wild animal products.

Before the epidemic prevention and control is lifted, catering service units are prohibited from receiving large-scale dinner activities, and temporary takeout is recommended; Hotels with catering service functions are not allowed to arrange meals in restaurants, and all take-away and food delivery services are implemented.

Three. Business service guide for returning to work

Basic personnel requirements.

All business units returning to work should do a good job in training employees' knowledge of rework protection. All employees are required to wear masks correctly on their way to and from work and try not to take public transport. It is recommended to walk, ride or take a private car or bus to and from work. If you have to take public transportation, you must always wear a mask and wash your hands frequently when you arrive at your destination.

Before entering the work area every day, employees should arrange someone to check their body temperature. If the body temperature is normal, they can work in it. If the staff's temperature exceeds 37℃, they should be asked to go home to observe and rest. Once employees are found to have fever, cold, cough, respiratory infection and other suspected symptoms at work, they should immediately stop working and go to medical institutions in time.

Wear masks at all times (such as non-disposable masks, disinfected with alcohol every 24 hours to ensure the protective effect), wash your hands frequently and drink plenty of water to avoid direct contact between your hands and food. Both parties should wear masks when receiving customers.

Do a good job in hand hygiene protection before and after removing masks, set up a special trash can with a cover, put discarded masks into the special trash can, and disinfect the trash can with 75% alcohol or chlorine-containing disinfectant every day.

Formulate the employee file management system during the epidemic and form a daily submission system. The file records shall include, but not limited to, the names, physical conditions and work of the daily attendance personnel.

For the staff dormitory of catering hotel enterprises, it is necessary to strengthen management and publicity and do a good job of protection.

Food processing and production shall comply with the provisions of the Code of Practice for Food Safety in Catering Services.

Four. Environmental requirements of business premises

Keep the dining place clean and tidy, and the tableware must be washed and disinfected before and after use.

As far as possible, it is equipped with a hand sanitizer with bactericidal effect.

Disinfect dining places, cleaning facilities, personnel passages, elevator rooms and toilets, as well as frequently contacted items (such as door handles and stair handrails). ) once a day, if possible, increase the number of disinfection.

Kitchen waste should be covered, classified and cleaned in time, and a special dustbin with cover should be set up to deal with mask waste.

Keep the business premises ventilated, and prohibit the use of central air conditioning before the epidemic prevention and control is lifted.

Verb (abbreviation of verb) business service specification guide

Before the epidemic prevention and control was lifted, catering and hotel enterprises suggested packaging take-away temporary meals, increasing packaging take-away service, and increasing online platform take-away service and take-away window.

When necessary, the business hours can be shortened appropriately, but announcements should be posted in obvious positions to inform consumers and gain understanding.

Conditional commercial enterprises can reduce the placement of tables and chairs to increase the distance between diners, and keep the dining distance at 1 m or above to avoid eating together.

Conditional institutions can use the catering system. Business units such as internal canteens should adopt decentralized dining modes such as time-sharing dining, departmental dining, on-the-job dining, examination room dining and screen isolation according to actual conditions.

Six, operating equipment specification guide

1, ventilation requirements for air conditioning systems and places.

Make inspection, cleaning, testing and maintenance plans for ventilation systems and air conditioners during the epidemic.

Regularly maintain the normal operation of ventilation system.

According to the requirements of air conditioning and the special situation of emergency period, the cleaning and disinfection of filters should be increased or the air conditioning supply and return air filtration should be cleaned once a week.

2. Elevator requirements.

While ensuring the safe operation of the elevator, the disinfection frequency should be increased.

Tips should be posted in the elevator room to remind people to wear masks in the elevator room and avoid talking.

Business units should limit the number of people taking elevators as appropriate to reduce contact infection.

3. Requirements for cold storage and fresh-keeping equipment.

Comprehensive maintenance of refrigeration and fresh-keeping equipment, keep clean and hygienic.

Food raw materials should be covered with plastic wrap before storage to prevent cross-contamination.

Strengthen supervision and inspection and keep them properly.

Seven, procurement management requirements

Select suppliers who have legal business qualifications and are allowed to operate during the epidemic period to purchase raw materials.

Implement the system of claiming certificates and tickets in all aspects such as procurement and archival records, especially meat and meat products, especially strengthen the inspection of "two certificates and one report" for pork to ensure the traceability of meat sources.

It is forbidden to operate or store wild animals or wild animal products; It is forbidden to purchase ingredients of unknown origin, and it is forbidden to purchase and use livestock and animal meat and meat products that have died of illness, poisoning or unknown cause of death.

All raw materials should be kept fresh, and the treatment and use of preservation, freezing and refrigeration should be strengthened. It is forbidden to mix raw food with cooked food.

Eight, customer management guide

We should measure the temperature of every customer and know the health status of the guests.

If the consumer is found to have symptoms of respiratory infection such as fever (body temperature above 37℃), cold and cough, actively persuade him to leave and remind him to go to the hospital in time. If it is known that suspected cases or confirmed cases have eaten, terminal disinfection is necessary.

Customers are required to wear masks all the time during meals and avoid too much conversation.

Develop a traceability system for dining staff and register the name and contact information of at least one dining guest.

Popularize and promote "using public chopsticks for civilized dining", advocate customers to consciously use public chopsticks and spoons, and achieve "one dish, one chopstick, one soup and one spoon".

Nine, takeaway service and delivery guide

1, requested by the delivery staff.

Personal health matters of distribution personnel should meet relevant requirements, such as normal body temperature.

Strengthen the management of online ordering distribution places and distribution personnel, and implement personal protective measures such as wearing masks for food delivery "riders".

According to the standard of non-contact distribution service, try to avoid face-to-face contact with customers in the distribution process.

2, take-away distribution equipment requirements.

Business units that provide online ordering and food delivery services shall clean and disinfect the incubators, logistics carriages and logistics turnover appliances for foreign food delivery every day.

Conditional, increase the frequency of cleaning and disinfection of distribution containers and vehicles for export distribution personnel.

Ten, prevention and control publicity guide

Strengthen the propaganda of prevention and control awareness.

Cooperate with the government to strengthen the interpretation and publicity of policies and regulations, scientific knowledge and prevention and control measures related to epidemic prevention and control. Catering hotel enterprises should post announcements and protective knowledge posters on the display screen or obvious position of catering places, correctly publicize and guide all customers to inform the matters that need cooperation and attention.

From the end of 20 19, a sudden novel coronavirus gave people a very uneasy day in 2020, during which there were fears, rumors and more inexplicable uneasiness. Fortunately, the country has decided to formulate effective protective measures, the unremitting efforts of frontline medical personnel and medical researchers, and even many scientists and medical personnel have paid precious lives for this. At present, the epidemic situation has gradually improved. All parts of the country are also returning to work one after another, and hotels, restaurants and other related service industries have also started to open recently.

The first hotels in cities all over the country are large hotels. As the most upscale hotel in the city, Earl Dynasty Hotel in Ningguo City symbolically opened on the 28th of last month, and it didn't really resume business until March 1 1. Compared with before, the epidemic seems to have eased a lot, but we still can't take it lightly. Staying in a hotel and eating in a public restaurant need special attention. What do merchants and consumers need to do respectively?

For hotels, restaurants and other places with large traffic, the first thing businesses should do is to ensure that guest rooms and public areas are disinfected every day, and they should not take it lightly, let alone take chances. If something goes wrong, it will be in big trouble.

There must be lights in areas with poor lighting inside the hotel, and doors and windows can be opened. Cleanliness of internal public areas is the most basic requirement of hotel industry. Hotels in many cities attach great importance to this matter.

Large hotels will be equipped with their own professional restaurants. In addition to the requirements of cleanliness and daily disinfection in public areas, the hygiene requirements of restaurants are also very high. It is necessary to open every door and window of restaurants to ensure air circulation. This photo was taken by Shan Ye Jun during his stay at Earl Dynasty Hotel in Ningguo City, Anhui Province, and shared with you as a news documentary.

I am a frequent visitor to this hotel and I am familiar with it. Shan Ye Jun, who always likes to pay attention to social trends, found that every restaurant and every unoccupied room in Earl Dynasty Hotel had windows open. At this time, I found that hotels, restaurants and other service industries need to take relevant effective measures to ensure that there is no possibility of virus infection indoors when they return to work.

No matter whether the hotel or restaurant resumes business or not, the staff must set an example by wearing masks, sterilized work clothes and gloves when there are many people.

In addition to window ventilation, businesses also need to clean the floor hygiene and tablecloths every day, and this must be mandatory. The above are some basic measures for hotel restaurants to resume work, so what should consumers do?

The most basic behavior of consumers is not to gather people to play, and to choose a room with larger space as much as possible when accommodation is especially needed, such as choosing a hotel with a large suite as much as possible, especially when several people live together.

If a family lives in one room, it is best to choose multiple rooms or large suites. This suite of Earl Dynasty in Ningguo City is very nice. On the one hand, in addition to several independent bedrooms, there is also a large living room and a small restaurant, which avoids the opportunity of contact with the outside world, thus reducing the channels of virus infection.

If you are traveling alone, you can choose a room with normal area as appropriate. This room is well equipped and suitable for one person.

If the hotel has a restaurant, try to eat in the hotel restaurant and avoid going out. When having dinner with many people, try to sit as far away as possible, ensure that there is at least a distance of 1 m between people, and be sure to use public chopsticks when holding dishes, which is responsible for yourself and others.

Consumers should try to choose healthy foods, such as livestock meat and pollution-free vegetables. Shan Ye Jun, as a hotel consumer and a hotel photographer, pays special attention to these issues and strictly demands himself to act according to the most basic regulations and measures of the country, so he can't take any chances. I hope the epidemic will be completely over, so that we can have a normal life, work and study.

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