1. Establish an emergency leading group for epidemic prevention and control, with the general manager of the hotel as the leader of the emergency leading group to comprehensively coordinate the implementation of epidemic prevention and control.
2. Implement the mode of "one store, one policy, one store, one case", formulate the emergency plan for prevention and control of this hotel according to the actual situation, and formulate and improve the emergency plan.
3. Set up a special disinfection team and supervision team to be responsible for the disinfection and inspection of all areas in the hotel, and set up a disinfection and inspection ledger, which is well documented and traceable.
4. Keep the air circulation in public places and prohibit the use of central air conditioning.
5. Keep the environment clean and tidy, and clean up the garbage in time.
6. Customers and on-the-job personnel must wear masks, and those who don't wear masks are not allowed to enter the unit, and commonly used epidemic prevention supplies such as masks and gloves are centrally recycled.
7. It is forbidden to carry out gathering activities.
8. Play or post virus prevention and control publicity materials through LED screens in prominent positions.
Second, customer service.
9. Measure the customer's temperature at the entrance and record it. Anyone over 37.3℃ accompanied by fever, dry cough, fatigue and other symptoms is forbidden to enter, and report to the local epidemic prevention and control management unit at the first time.
10. Check-in customers must register with their real names, including but not limited to customer's name, gender, age, ID number, contact information, customer's territorial information, arrival time, seat number, seat/flight number, personal contact information and contact information, health status, departure time, departure train number, seat/flight number and seat.
1 1. Inform customers to obey and cooperate with various measures taken by tourist star hotels during epidemic prevention and control, pay attention to personal hygiene protection and maintain public health.
12. equip with protective articles such as thermometers and disposable medical masks, and report to the public security department the behavior of not cooperating with or interfering with epidemic prevention measures according to law.
13. It is forbidden to hold any party or dinner. Try to send takeout to reduce in-house meals, and take home delivery service to in-house guests. For example, if you eat in a store, you need a table to eat, and the distance between diners should not be less than 1.5 meters.
14. Launch and advocate contactless online booking service.
15. Improve and advocate credit card payment and settlement of various mobile payment methods.
Third, internal management.
16. Strengthen employee training, collect employee dynamic information during epidemic control and register and summarize it. Employees with Hubei residence history, travel history and close contact with confirmed or suspected cases must be strictly observed in isolation 14 days.
17. On-the-job employees should implement the daily morning, middle and evening temperature detection system, and make records and files. If the staff's body temperature exceeds 37.3℃, they should be required to go home for observation and rest. Once you find suspected symptoms such as fever, dry cough and fatigue, you should stop working immediately and go to a medical institution in time.
18. On-the-job employees should wear masks and change them on time, maintain personal hygiene, and wash their hands before work, after operation, before eating and after going to the toilet in strict accordance with the seven-step method.
19. Employees take measures such as diversion and meal sharing to avoid crowds.
20. The environment and articles should be mainly cleaned, supplemented by preventive disinfection, to avoid excessive disinfection, and should be cleaned and disinfected at any time when polluted.
2 1. The business premises shall be thoroughly cleaned and disinfected at least once a day 1 time, such as foyer, corridor, conference room, guest room, dining room, elevator and stairs. Cleaning and disinfection should be carried out, and the frequency of disinfection should be increased in places where customers have more contact, such as corridors, elevators, handrails, toilets and toilet seats. , and strictly implement the disinfection of public goods and appliances.
22. Cleaning appliances used in each area should be dedicated to special areas and special objects to avoid cross-contamination.
23. The ground and walls should be disinfected with chlorine-containing disinfectant with the concentration of 1000mg/L, and the disinfection time should not be less than15 min; The surface disinfection of desktop, door handle, faucet and other objects should be prepared with chlorine-containing disinfectant with a concentration of 500mg/L for 30 minutes, and then wiped clean with water.
24. After mops and rags are used, soak them in chlorine-containing disinfectant with available chlorine content of 1000mg/L, rinse them with clean water after 30 minutes, and dry them for preservation; The telephone should be cleaned every day. It is recommended to wipe the landline phone with 75% alcohol twice a day, and it can be increased to four times if it is used frequently.
25. Disinfect the guest room bathroom 1 time every day, and clean and disinfect it in time after check-out; * * * Toilets should be inspected more frequently and disinfected more frequently as appropriate; The toilet urinal and its surroundings can be wiped and disinfected with 2000mg/L chlorine-containing disinfectant for 30 minutes; The surface in the bathroom is mainly the place where disinfection hands often contact, such as door handles and faucets. Available chlorine 500 mg/L ~ 1000 mg/L chlorine-containing disinfectant or other disinfectants that can be used for surface disinfection can be wiped and disinfected, and cleaned with clean water after 30 minutes.
26. All guest rooms should be ventilated with windows, at least twice a day for at least 30 minutes each time, so as to maintain indoor air circulation. It is forbidden to sell windowless rooms.
27. Keep the internal environment of the dining place clean and tidy. Tableware, drinking utensils and containers directly containing food must be washed and disinfected before use. Cooking utensils and appliances must be washed after use, and dining tables and chairs should be disinfected after use.
28. Keep the kitchen operation room clean and dry. It is forbidden to mix raw food and cooked food. Keep kitchen utensils clean and dispose of garbage properly.
29. Employees in the operation room and in contact with direct food must wear sterilized work clothes, masks and gloves. Disposable articles shall not be reused.
30. The toilet should be kept clean and dry, and hand sanitizer should be provided to ensure the normal operation of the faucet and other facilities.
The second chapter of the emergency plan for the prevention and control of epidemic situation in restaurants is to coordinate the prevention and control of epidemic situation and economic and social development, further optimize the measures for the prevention and control of epidemic situation in the catering industry, and do a good job in the resumption of work in the catering industry.
First, strengthen dining management.
(a) continue to suspend all kinds of collective dinner (banquet) activities.
(2) When customers enter catering service units, they should wear masks, take their temperature or show their Ankang codes. If the catering unit finds symptoms such as fever and cough, the Ankang code is yellow and red, and those who do not wear masks should refuse to enter the catering place. Customers must wear masks all the time except during meals.
(3) Each box has only 1 table, and customers sit at intervals. The face-to-face distance shall not be less than 1 m, and the number of people at each table shall not exceed 10. The number of desks and chairs in the hall should be reduced. The actual number of dining tables should not exceed 50% of the usual number. Table spacing should not be less than 1 m. Customers should sit staggered, and the face-to-face distance should not be less than 65,438+0 meters.
(4) Disinfect the tables and chairs immediately after each table and each batch of customers eat, and then arrange the next batch with an interval of not less than 20 minutes.
(5) Establish a dining personnel registration ledger, and register at least 1 customer's name, contact information and dining time at each table. (6) Civilized dining, advocating sharing meals, using public chopsticks and spoons, and giving each table a pair of chopsticks or public chopsticks and spoons.
Second, implement the main responsibility of epidemic prevention and control.
The person in charge of the catering service unit is the first responsible person, formulating and improving the epidemic prevention and control measures and emergency plans, and clarifying the responsibility for epidemic prevention and control. Employees should have morning check-ups and body temperature monitoring every day, and always wear masks. Employees with fever, cough and other symptoms are strictly prohibited from taking up their posts. Disinfect and clean the facilities in public places such as restaurants and elevators regularly to keep the air circulation in food processing places and restaurants.
Third, illegal eating and trading of wild animals is completely prohibited. It is forbidden to raise, slaughter and sell live birds. The processing and production of food meet the requirements of the Code of Practice for Food Safety in Catering Services.
Four, all localities should implement the responsibility of territorial management, commercial departments should implement the responsibility of catering industry management, market supervision departments should implement the responsibility of food safety supervision, and health departments should implement the responsibility of guiding epidemic prevention. All relevant departments should carry out their duties and cooperate closely to form a linkage mechanism to promote the resumption of work in the catering industry.
Emergency plan for epidemic prevention and control in restaurants 3 I. Work organization
The establishment of xx enterprise epidemic emergency handling working group.
Team leader: It is suggested to appoint an enterprise legal person.
Deputy Team Leader: It is recommended to designate each deputy team leader.
Member: It is recommended that the heads of all departments take up their posts.
Under the isolation group, disinfection group, protective equipment protection group, maintenance stability group and other working groups, specifically responsible for epidemic prevention and control.
Second, the division of responsibilities
(1) isolation group
Team leader: XXX
Member: XXX
Responsibilities: Responsible for setting up special isolation areas for employees who need isolation observation and providing necessary living security. Responsible for regularly reporting the daily situation to the district epidemic prevention headquarters.
(2) Disinfection group
Team leader: XXX
Member: XXX
Responsibilities: Responsible for carrying out sanitation, window ventilation, professional disinfection and other work in various places within the enterprise in accordance with relevant regulations.
(3) Protective Equipment Support Group
Team leader: XXX
Member: XXX
Responsibilities: Responsible for purchasing and storing emergency materials and protective equipment.
(4) maintaining group stability
Team leader: XXX
Member: XXX
Responsibilities: Responsible for the safety and security of factories, dormitories, entrances and exits, and isolated areas; Responsible personnel are emotionally stable and carry out publicity, education and guidance on epidemic prevention and control knowledge.
Third, the scope of application
This plan is suitable for enterprises to report the epidemic situation after the outbreak of COVID-19, and at the same time, cooperate with relevant departments to do emergency treatment work such as prevention and control to prevent the spread of the epidemic.
Fourth, emergency measures
When the COVID-19 epidemic occurs, enterprises should immediately start this plan and take the following emergency measures:
(1) Report on the epidemic situation
When employees have respiratory symptoms such as fever, dry cough, fatigue and dyspnea, they should immediately report to the local epidemic prevention and control headquarters and county-level health and disease control departments.
(2) Disposal of epidemic situation
1. When people whose body temperature exceeds 37.3℃ and have suspected symptoms of novel coronavirus infection are found, they should be isolated on the spot at the first time, register detailed information, and be transferred to designated hospitals by local health centers for screening, diagnosis and treatment as required.
2. After receiving the confirmation notice from the district epidemic prevention and control headquarters, the enterprise shall immediately stop production activities and prohibit people from going out or outsiders from entering.
3. Cooperate with health, disease control and other relevant departments to register and file close contacts, conduct medical observation in the designated isolation area 14 days, and monitor body temperature twice a day in the morning and evening; Other personnel should strengthen body temperature monitoring and take temperature measurements at least twice a day. Without the consent of the district epidemic prevention and control headquarters, the isolation shall not be lifted.
(3) Epidemic control
1. Places and used articles visited by confirmed or suspected personnel shall be sealed quickly, strictly and thoroughly, and the district disease control department shall be responsible for detection, disinfection and disposal. Other personnel should try not to enter places where people are diagnosed or suspected to be sick to prevent infection.
2. Disinfect as required every day, including the ground and surface of crowded places such as offices, factories, dormitories, canteens, etc., and isolate the excrement, secretions and domestic garbage of personnel.
(4) Logistics support
1. Arrange the ration of daily necessities for the isolated personnel.
2. Organize to check the necessary protective equipment inventory, calculate the recent usage, purchase in advance, and make reasonable inventory.
Expand reading;
Propaganda slogan of epidemic prevention and control
1. The official media is the most reliable.
2. Reject rumors, only send blessings, don't spread rumors, and don't let false information add fuel to the flames.
3. Go back to the village with illness and be unfilial to your descendants!
4. Resolutely win the battle against pneumonia.
5. Participate in the front line of prevention and control, practice the initial mission and reflect the responsibility.
6. It is everyone's responsibility to prevent and control the epidemic and fight pneumonia.
7. Practice the initial mission, reflect the responsibility, and participate in epidemic prevention and control.
8 pay close attention to the situation of epidemic prevention and control, do a good job in real monitoring and investigation, and resolutely protect public health and safety.
9. Everyone is the first responsible person for his own health.
10. Go out less, gather less, wash your hands frequently and ventilate frequently.
1 1. The whole city mobilized and deployed in an all-round way, taking epidemic prevention and control as the most important task at present.
12. Wear a mask on yourself and visit less, which will benefit the country and the people.
13. Scientific prevention and control, prevention and control according to law, joint prevention and control.
14. See the symptoms of fever as soon as possible and isolate them from infection.
15. Wash your hands and take a bath frequently, and the virus runs away in fear.
16. Three elements of personal protection: wear a mask, wash your hands frequently and get plenty of ventilation!
17. Promote social integrity and resolutely resist the spread of rumors about the epidemic.
18. Eat less family reunion dinner, and the family will not fade.
19, fighting pneumonia, unity is strength.