Emergency plan for epidemic prevention and control in restaurants

Emergency Plan for Epidemic Prevention and Control in Restaurants Part 1

1. Comprehensive Management

1. Establish an emergency leadership group for epidemic prevention and control, with the hotel general manager as the emergency team Team leader, comprehensively coordinate the implementation of epidemic prevention and control work.

2. Implement one store, one policy, one store, one case, compile the hotel’s prevention and control emergency plan based on actual conditions, and formulate and improve the emergency plan.

3. Establish a special disinfection team and inspection team to be responsible for the disinfection and inspection implementation of various areas in the hotel, and establish disinfection and inspection ledgers to ensure that there are records and traces. follow.

4. Maintain air circulation in public places and prohibit the use of central air conditioners.

5. Keep the environment clean and tidy and clean up garbage in time.

6. Customers and personnel on duty must wear masks. Persons without masks are not allowed to enter the unit. Commonly used anti-epidemic supplies such as masks and gloves are subject to centralized recycling and disposal management.

7. Gathering activities are strictly prohibited.

8. Broadcast or post virus prevention and control promotional materials through LED screens in prominent locations.

2. Customer Service

9. Measure and record the temperature of customers at the entrance. Anyone with a temperature exceeding 37.3°C and accompanied by symptoms such as fever, dry cough, fatigue, etc. is prohibited. Enter and report to the local epidemic prevention and control management unit as soon as possible.

10. Customers who check in must register with their real names, including but not limited to customer name, gender, age, ID number, contact information, customer location information, arrival time, arrival train number, seat/flight number , seat number, individual and contact information of the unit and contact information before coming to smoke, health status, pre-departure time, pre-departure train number, seat/flight number, seat number, etc. All information records should be ensured to be accurate and kept on record.

11. Inform customers to obey and cooperate with various measures taken by tourist-star hotels during the epidemic prevention and control period, pay attention to personal hygiene protection, and maintain public hygiene.

12. Equipped with protective equipment such as thermometers and disposable medical masks, and report to the public security department in accordance with the law any behavior that does not cooperate with or interferes with epidemic prevention measures.

13. It is strictly prohibited to host any parties or dinner parties. Try to use takeout delivery to reduce dining in, and use door-to-door service for hotel guests. If you eat in the hotel, you should dine at separate tables, and diners The separation distance shall not be less than 1.5 meters.

14. Launch and advocate contactless online booking services.

15. Improve and advocate credit card payment and various mobile payment methods for settlement.

3. Internal Management

16. Strengthen the training of employees, collect and register and summarize employees’ dynamic information during the epidemic control period, including Hubei residence history, travel history, and confirmed or suspected cases Employees who have had close contact with cases must be strictly quarantined for 14 days.

17. Employees on duty shall implement a morning, noon and evening body temperature detection system every day, and keep records and files. If the employee's temperature exceeds 37.3℃, the employee should be asked to go home for observation and rest. Once the employee is found to have a fever If you have any suspected symptoms such as dry cough, fatigue, etc., you should stop working immediately and go to a medical institution for treatment in a timely manner.

18. Employees on duty must wear masks and change them on time, maintain personal hygiene, and adhere to the seven-step method of washing hands before work, after operations, before eating, and after using the toilet.

19. Employees take measures such as diversion and meal sharing to avoid crowding.

20. The environment and items should be cleaned first, supplemented by preventive disinfection, avoid excessive disinfection, and clean and disinfect at any time when contaminated.

21. The business premises should be thoroughly cleaned and disinfected at least once a day. The foyer, corridors, conference rooms, guest rooms, restaurants, elevators, stairs, etc. should be cleaned and disinfected with emphasis. Places with frequent customer contact, such as corridors and elevators, should be cleaned and disinfected. Increase the frequency of disinfection of handrails, handrails, toilets, toilet seats, etc., and strictly implement disinfection of public supplies and utensils for each guest.

22. The cleaning tools used in each area must be dedicated to specific areas and items to avoid cross-contamination.

23. For floor and wall disinfection, a concentration of 1000 mg/L chlorine-containing disinfectant should be prepared, and the disinfection time should be no less than 15 minutes; for surface disinfection of tabletops, door handles, faucets and other objects, a concentration of 500 mg should be prepared /L chlorine-containing disinfectant, act for 30 minutes, and then wipe clean with clean water.

24. After use, mops and rags should be soaked and disinfected with chlorine-containing disinfectant with an effective chlorine content of 1000mg/L. After 30 minutes of action, rinse with clean water, dry and store; telephone numbers should be prepared. For daily cleaning, it is recommended that landline phones be wiped with 75% alcohol twice a day. If used frequently, it can be increased to four times.

25. The bathroom in the guest room is disinfected once a day. Cleaning and disinfection should be carried out in time after guests check out; public bathrooms should be inspected more frequently and the number of disinfections increased as appropriate; toilet bowls and surrounding areas should be inspected more frequently. You can wipe and disinfect with 2000mg/L chlorine-containing disinfectant for 30 minutes; the surfaces in the bathroom are mainly surfaces that are frequently touched by disinfected hands, such as door handles, faucets, etc. You can use chlorine-containing disinfectant with an effective chlorine content of 500mg/L to 1000mg/L. Use chlorine disinfectant or other disinfectants that can be used for surface disinfection. Wipe and disinfect. Wipe clean with clean water after 30 minutes.

26. Windows must be opened in all guest rooms for ventilation, no less than twice a day for no less than 30 minutes each time, to maintain indoor air circulation. It is prohibited to sell rooms without windows.

27. Keep the internal environment of the dining place clean and tidy. Tableware, drinking utensils and containers for direct food must be washed and disinfected before use. Cooking utensils and utensils must be washed after use. Dining tables and dining chairs must be washed. Disinfect after use.

28. Keep the kitchen operation room clean and dry. It is strictly forbidden to mix raw food and cooked food. Keep kitchen utensils clean and dispose of garbage properly.

29. Employees in operating rooms and those who come into contact with directly imported food must wear sterilized work clothes, masks, gloves, etc. Disposable items must not be reused.

30. Bathrooms should be kept clean and dry, hand sanitizer should be provided, and faucets and other facilities should be in normal use. Emergency Plan for Epidemic Prevention and Control in Restaurants Part 2

In order to coordinate epidemic prevention and control and economic and social development, further optimize epidemic prevention and control measures in the catering industry, and facilitate the resumption of work in the catering industry, these guidelines are formulated.

1. Strengthen dining management.

(1) All types of collective dinner (banquet) activities will continue to be suspended.

(2) When customers enter a catering service unit, they should wear a mask and have their temperature taken or show their health code. Catering units should refuse to enter the catering establishment if they find people with symptoms such as fever and cough, whose health code is yellow or red, and who are not wearing masks. Customers must wear masks at all times except when dining.

(3) Only one table can be opened in each private room. Customers should sit in separate seats with a face-to-face distance of not less than 1 meter and the number of people per table should not exceed 10 people. The number of tables and chairs in the hall should be reduced, and the actual number of dining tables used should not exceed 50% of the usual number. The distance between dining tables should not be less than 1 meter. Customers should be seated in separate or misplaced seats, and the face-to-face distance should not be less than 1 meter.

(4) The tables and chairs of each table and each batch of customers must be disinfected immediately before arranging the next batch. The interval should not be less than 20 minutes.

(5) Establish a registration account for dining personnel, and register the name, contact information, and dining time of at least one customer at each table. (6) Eat in a civilized manner, encourage sharing of meals, use of public chopsticks and serving spoons, and provide guests at each table with double chopsticks and spoons or serving chopsticks and serving spoons.

2. Implement the main responsibilities of epidemic prevention and control.

The person in charge of the catering service unit is the first person responsible for formulating and improving epidemic prevention and control measures and emergency plans, and clarifying the responsibilities for epidemic prevention and control. Employees undergo morning check-ups and body temperature monitoring every day, and wear masks throughout the process. Employees with symptoms such as fever and cough are strictly prohibited from working. Regularly disinfect and clean public facilities such as dining places and elevator rooms to maintain air circulation in food processing places and dining places.

3. The illegal consumption and trading of wild animals is completely prohibited. It is strictly prohibited to raise, slaughter, produce and sell live poultry. Food processing and production must be carried out in accordance with the requirements of the "Code for Food Safety Operations in Catering Services".

4. All localities must implement territorial management responsibilities, the commerce department must implement the catering industry management responsibilities, the market supervision department must implement the food safety supervision responsibilities, and the health and health department must implement the guidance responsibility for epidemic prevention work.

All relevant departments must perform their respective duties and cooperate closely to form a linkage mechanism to jointly promote the resumption of work in the catering industry. Emergency Plan for Epidemic Prevention and Control in Restaurants Part 3

1. Working Organization

Establish an xx Enterprise Epidemic Emergency Response Working Group

Team leader: It is recommended that the corporate legal person serve as the leader

Deputy team leader: It is recommended that the vice presidents be appointed

Members: It is recommended that the heads of each department be appointed

It consists of an isolation team, a disinfection team, and a protection team. The supplies support group, maintenance and stability group and other working groups are specifically responsible for various epidemic prevention and control tasks.

2. Division of responsibilities

(1) Isolation group

Team leader: XXX

Members: XXX

Responsibilities: Responsible for setting up special isolation areas for employees who need to be observed and isolated, and providing necessary living security. Responsible for regularly reporting daily situations to the district epidemic prevention headquarters.

(2) Disinfection Team

Team leader: XXX

Members: XXX

Responsibilities: Responsible for the internal control of the enterprise in accordance with relevant regulations Various places carry out environmental sanitation and cleaning, opening windows for ventilation, and professional disinfection.

(3) Protective equipment support team

Team leader: XXX

Members: XXX

Responsibilities: Responsible for purchasing and storing emergency supplies and protective equipment.

(4) Maintenance and Stability Group

Team Leader: XXX

Members: XXX

Responsibilities: Responsible for the factory area, dormitories and entrances and exits and security work in isolation areas; responsible for the emotional stability of personnel, and carrying out publicity, education and guidance on epidemic prevention and control knowledge.

3. Scope of application

This plan is suitable for enterprises to report the epidemic after the outbreak of the new coronavirus, and at the same time cooperate with relevant departments to carry out prevention, control and other emergency response work to prevent The epidemic spreads.

4. Emergency Response Measures

Once a new coronavirus epidemic occurs, the enterprise will immediately activate this plan and take the following emergency measures:

(1) Epidemic Report

Employees who develop respiratory symptoms such as fever, dry cough, fatigue, difficulty breathing, or suspected cases should immediately report to the local epidemic prevention and control headquarters and county-level health and disease control departments.

(2) Epidemic Disposal

1. When a person with a body temperature exceeding 37.3°C and suspected symptoms of new coronavirus infection is found, they should be quarantined on the spot as soon as possible and do the following: After registering detailed information, the local health center will transfer them to designated hospitals for screening, diagnosis and treatment as required.

2. After receiving the confirmation notice from the district epidemic prevention and control headquarters, the enterprise should immediately stop production activities and prohibit personnel from going out or outsiders from entering.

3. Cooperate with relevant departments such as health and disease control to register and file close contacts, conduct medical observation in designated isolation areas for 14 days, and monitor body temperature twice a day in the morning and evening; others Personnel should strengthen temperature monitoring and take temperature no less than twice a day. No isolation shall be lifted without the consent of the district epidemic prevention and control headquarters.

(3) Epidemic control

1. Places and items used by confirmed or suspected persons should be sealed quickly, tightly and thoroughly, and the district disease control department should The control department is responsible for detection, disinfection and treatment. Other personnel should try their best not to enter the place where the confirmed or suspected person is sick to prevent infection.

2. Disinfect as required every day. The scope of disinfection includes floors and surfaces in crowded places such as offices, factories, dormitories, and canteens, as well as isolated personnel excretions and secretions, and domestic garbage.

(4) Logistics support

1. Arrange the rationing of daily necessities for the quarantined persons.

2. Organize and check the inventory of necessary protective equipment and calculate the recent usage, purchase in advance and stock reasonably.

Extended reading;

Epidemic prevention and control propaganda slogans

1. Do not believe or spread rumors. Official media is the most reliable.

2. Reject rumors, only send blessings, don’t spread rumors, don’t let wrong information help you.

3. Returning to the village with an illness is unfilial to your descendants!

4. Fight firmly Win the battle to prevent and control the pneumonia epidemic.

5. Participate in the front line of prevention and control, fulfill your original intention and mission, and demonstrate your responsibility.

6. Everyone is involved in the prevention and control of the epidemic, and everyone has a responsibility to fight against pneumonia.

7. Fulfill the original intention and mission, demonstrate responsibility and participate in the fight against epidemic prevention and control.

8. Pay close attention to the epidemic prevention and control situation, make every effort to carry out monitoring and investigation, and resolutely ensure public health and safety.

9. Everyone is the first person responsible for their own health.

10. Go out less and gather less often. Wash hands and ventilate frequently.

11. The city mobilizes and deploys comprehensively, making epidemic prevention and control the most important task at present.

12. Wearing a mask is for others and yourself, and visiting less often will benefit the country and the people.

13. Scientific prevention and control, prevention and control in accordance with the law, and joint prevention and control.

14. Check for fever symptoms early and self-isolate to avoid contagion

15. Wash your hands and bathe frequently, the virus will have nowhere to escape.

16. Three elements of personal protection: wear a mask, wash hands frequently, and ventilate frequently!

17. Promote social integrity and resolutely resist the spread of rumors about the epidemic

18. Less Having a reunion dinner will keep your family ties strong.

19. Fight against pneumonia, united as one