Hotel fire safety management system

I hope the following content will be of reference to you:

Basic common sense:

The "four capabilities" of fire safety in social units: the ability to inspect and eliminate fire hazards, organization The ability to put out initial fires, organize evacuation and escape, and fire publicity, education and training capabilities.

"First fire-fighting emergency force": the fire-fighting emergency force formed by the on-site employees of the fire unit within the first time.

"Second fire-fighting emergency force": After the fire is confirmed, the unit organizes employees to form a fire-fighting emergency force according to the unit's fire-fighting and emergency evacuation plan.

1. Inspection and Elimination of Fire Hazards System

1. The person responsible for fire safety and the fire safety manager of hotels and restaurants should organize a fire prevention inspection at least once a month. The inspection should include the following contents:

a) Fire administrative licensing status for new construction, reconstruction, expansion and decoration projects;

b) Fire safety management systems, measures and implementation of fire safety operating procedures;

c) Fire protection (control room) duty and operation of building fire protection facilities;

d) Key fire safety locations and management of fire, electricity, oil and gas;

e) Fire prevention inspections, inspections and rectification of fire hazards;

f) Implementation of employee fire education and training, fire extinguishing and emergency evacuation plan drills;

g) Fire safety management file records Situation;

h) Other fire safety conditions.

2. Hotels and restaurants should conduct fire prevention inspections every day, at least once every 2 hours during business hours. When the business of catering and other places is closed, the business site should be inspected to eliminate any remaining fires. Hotels and restaurants can use their own video surveillance and other equipment to assist in fire prevention inspections. Fire prevention inspections should include the following contents:

a) Whether the use of fire, electricity, oil, and gas is in violation of regulations;

b) Whether evacuation passages and safety exits are clear;

p>

c) Whether the normally closed fire door is closed, whether items are stacked under the fire shutter, etc.;

d) The status of employees in key positions;

e) Whether fire hydrants, fire extinguishers and other facilities and equipment and fire safety signs are in good condition;

f) Whether there are obstacles on doors and windows that affect escape and fire-fighting and rescue;

g) Other fire safety Condition.

3. The person in charge of each department of the hotel should organize a fire prevention inspection every week. The inspection includes the following contents:

a) The use of fire, electricity, oil and gas must be correct No violations;

b) Whether evacuation channels and safety exits are clear;

c) Safety evacuation signs, emergency lighting settings and their intactness;

d) Whether fire-fighting facilities and equipment are in good condition;

e) Employees’ knowledge of fire protection knowledge;

f) Other fire safety conditions.

4. Employees should fulfill their fire safety responsibilities, abide by the fire safety system and fire safety operating procedures, be familiar with the fire hazards of their positions, master fire prevention measures, and conduct daily fire prevention inspections at their positions.

1) Restaurant and guest room attendants should conduct post fire inspections when cleaning, clearing tables, and checking rooms. The inspections include the following:

a) Whether customers carry flammable and explosive materials Dangerous goods;

b) Whether there is any fire left behind, and whether the power is cut off after the guest leaves;

c) Whether the escape equipment equipped in the guest room is effective;

d) This document Whether the floor evacuation passages and safety exits are clear, and whether the fire safety signs are intact.

2) Kitchen staff should conduct on-site fire prevention inspections before and after work, including the following:

a) Whether the fuel and gas pipelines and valves are damaged or leaking;

b) Whether the fuel and gas valves are closed after work;

c) Whether the stove, fume hood and flue are cleaned in time;

d) Whether they are closed after work Cut off the power supply and ensure that the fire source is properly handled;

e) Whether the fire-fighting equipment and fire safety signs are in good condition.

5. Inspection records should be filled in for fire prevention inspections and inspections, and the inspector and the person in charge of the inspected department should sign on the inspection records.

6. The person in charge of fire safety in hotels and restaurants is generally responsible for the rectification of fire hazards, and the fire safety manager or the person in charge of the centralized fire protection management functional department is specifically responsible for supervising and implementing the rectification of fire hazards.

7. If a fire hazard is discovered, it should be corrected immediately; if it cannot be corrected immediately, the discoverer should report it to the fire safety manager or full-time and part-time fire management personnel, and the fire safety manager or full-time and part-time fire management personnel will study and formulate it. The rectification plan shall determine the rectification department, the person responsible for rectification, the rectification measures, and the time limit for rectification, and submit it to the person responsible for fire safety for approval as necessary.

8. After the fire hazard rectification is completed, the department or person responsible for the rectification shall submit the record of the rectification to the person responsible for fire safety or the fire safety manager. The fire safety manager shall organize acceptance and the acceptance results shall be reported to the fire protection department. Safety responsible person and file it for future reference.

2. Organize the system for fighting the first fire

1. The person responsible for the fire safety of the hotel and the fire safety manager should organize the formulation of fire-fighting and emergency evacuation plans, organize drills, and do a good job Establish the first and second fire-fighting emergency response forces, and master the organizational and command procedures for initial fire fighting. The plan formulated by key fire safety units should include the following content, and other units should refer to the following: a) Clarify the organizational structure and division of tasks. The organizational structure includes the organizational command and communication liaison group, fire-fighting action group, and evacuation guidance group , safety rescue team, on-site alert team;

b) Alarm, alarm response, communication procedures and measures;

c) Emergency evacuation organizational procedures and measures;

d) Procedures and measures for fighting an initial fire;

e) Procedures and measures for safety protection and rescue.

2. When employees find a fire, they should call for help immediately and dial "119" to call the police. Employees on site at the fire site should form the first fire-fighting emergency response force within 1 minute and take the following measures:

a) Employees who are near the fire alarm button or telephone should immediately press the button or call the fire control room or the person on duty;

b) Employees who are near fire protection facilities and equipment should use on-site fire hydrants, fire extinguishers, etc. Facilities and equipment to put out fires;

c) On-site employees quickly guide people to evacuate.

3. In hotels and restaurants with fire control rooms, after receiving the detector alarm signal, the on-duty personnel in the fire control room should immediately notify the nearest staff and inspectors on site or confirm through video surveillance equipment. After on-site personnel confirmed the fire, they reported it to the fire control room and immediately used nearby fire hydrants, fire extinguishers, etc. to put out the fire.

Personnel on duty in the fire control room or unit should immediately activate the fire extinguishing and emergency evacuation plan, form a second fire-fighting emergency force within 3 minutes, and take the following measures:

a) Personnel on duty in the fire control room or unit should initiate fire extinguishing and emergency evacuation plans. At the same time as the emergency evacuation plan, report to the person in charge of the hotel and restaurant;

b) The person in charge of the hotel and restaurant quickly launched command and convened various action groups to implement fire fighting and personnel evacuation according to procedures;

c ) The communication liaison team notifies employees to rush to the fire scene, maintains contact with the public security fire brigade, reports the fire situation to the fire scene commander, and issues the fire scene commander’s instructions to relevant employees;

d) The fire-fighting action team responds to the fire situation according to the fire situation Use the unit's fire-fighting facilities and equipment to put out the first fire;

e) The evacuation guidance team shall notify and guide on-site personnel to evacuate according to the division of labor. After confirming that there is no one in the room, close the door and make a sign on the door. Unified markings;

f) The safety rescue team is responsible for assisting in rescuing and escorting injured persons;

g) The on-site security team prevents irrelevant personnel from entering the fire scene and maintains order at the fire scene.

4. Hotels and restaurants should set up fire-fighting facilities in accordance with regulations to give full play to the role of fire-fighting facilities in fire fighting:

a) Strengthen daily maintenance of fire-fighting facilities. Automatic fire-fighting facilities should be provided by specialized personnel. personnel to ensure complete and effective operation;

b) If there is a fire control room, the fire control room must be on duty 24 hours a day, with no less than 2 people per shift. The on-duty personnel and operators should obtain fire protection-specific certificates. Vocational qualification certificate for the type of work, and you must hold the certificate to work;

c) After confirming the fire, the fire control room should immediately turn the fire alarm linkage control switch to the automatic state (except for those in the automatic state).

3. Organize personnel evacuation and escape system

1. Hotels and restaurants should set up safe evacuation instructions and be equipped with corresponding evacuation and escape equipment in accordance with regulations.

2. Hotel and restaurant employees should be familiar with and master the knowledge and skills related to evacuation and escape, as well as the management requirements for safe evacuation facilities:

a) Master the management requirements for safe evacuation facilities and ensure evacuation passages and safety Make sure the exits are clear and ensure that evacuation signs and other signs are clear and functional;

b) Be familiar with evacuation passages, safe exit locations and evacuation escape routes;

c) Master fire escape and fire fighting self-protection skills;

d) Master the evacuation procedures and the use of evacuation facilities;

e) Be familiar with the evacuation plans of hotels and restaurants and participate in emergency evacuation drills.

3. When a fire occurs, employees should stabilize the emotions of people at the fire scene through shouting, broadcasting, etc., eliminate panic, guide customers to adopt correct escape methods, evacuate to safe places, and prevent congestion and stampedes.

4. When a fire occurs, people should be notified to evacuate in the following order:

a) If a fire breaks out in a building with two floors or above, the fire floor and its adjacent upper and lower floors should be notified first. floor;

b) If a fire breaks out on the first floor, the current floor, the second floor and the underground floors should be notified first;

c) If a fire breaks out in the basement, all underground floors and the first floor should be notified first.

d) If there are multiple fire protection zones, first notify the fire zone and its adjacent fire protection zones;

5. Hotels and restaurants should organize evacuation drills.

a) Key units on fire safety shall organize drills at least once every six months, and other units shall organize drills at least once a year;

b) Before organizing drills, relevant personnel should be organized to conduct fire safety knowledge and plans Content education and training;

c) The drill should be clearly marked, and all hotel personnel should be notified to prevent accidents;

d) After the drill, the problems should be summarized in a timely manner and done well Record and revise and improve the content of the plan in response to existing problems.

3. Fire protection publicity, education and training system

1. The persons responsible for fire safety and fire safety managers of hotels and restaurants should be familiar with the following contents:

a) Fire protection laws Regulations and fire safety responsibilities;

b) Fire hazards and fire prevention measures of the unit;

c) Fire extinguishing and emergency evacuation plans;

d) Respond according to law Administrative and criminal liability for fire safety.

2. Hotels and restaurants should identify full-time and part-time fire protection publicity and education personnel, who are trained to have publicity and education capabilities.

3. Hotels and restaurants should establish fire protection publicity and education and training systems, and regularly organize fire protection education and training for employees.

4. Employees should pass pre-job fire safety training before taking up or changing jobs; fire safety education should be provided to on-the-job personnel at least once every six months.

5. Hotels and restaurants should conduct fire safety education during daily roll call and shift handover.

6. Through fire safety education, employees should meet the following requirements:

a) Be familiar with fire protection laws and regulations;

b) Master fire safety responsibilities, systems, Operating procedures, fire extinguishing and emergency evacuation plans;

c) Understand the fire hazards and fire prevention measures of this unit and position;

d) Understand the operation and use of relevant fire-fighting facilities and equipment Method;

e) Be able to call the police, put out the first fire, and evacuate and save yourself.

7. Hotels and restaurants should set up the following fire safety signs or icons according to their own characteristics:

a) Indicative signs. For example: Prompt evacuation passages, safety exit locations and escape routes in prominent locations such as guest rooms, as well as the specific placement and use methods of fire-fighting and escape equipment such as flashlights and fire extinguishers;

b) Warning signs. For example, an eye-catching "Do not smoke in bed" warning sign should be set up in the guest room, a warning "Uninterruptible power supply, please unplug electrical appliances when leaving" should be placed at the uninterruptible power socket, and a warning "When leaving" should be placed at the room card power socket. Please take out the room card and cut off the power”;

c) Prohibitive signs. For example: "It is strictly prohibited to carry and store flammable and explosive items" in a prominent position in the guest room, and "It is strictly prohibited to lock the safety exits" at the safety exit.

8. Hotels and restaurants should set up fixed "Fire Safety Notices" and "Fire Safety Commitment Letters" at the main entrances and exits, hang or post fire protection slogans in lobbies, restaurants, etc., and use display boards, columns, and advertisements Carry out fire protection publicity and education in the form of signs, electronic displays, television, and the Internet. Promote fire protection knowledge in customer instructions and service guides, and insert fire protection subtitles or images when the guest room TV is turned on.