Emergency plan for epidemic situation in hotel

In order to effectively and timely control and eliminate the infection and occurrence in Covid-19, establish and improve the epidemic reporting and prevention system as soon as possible, according to the National Law on the Prevention and Control of Infectious Diseases, xxxx and the requirements of the higher authorities, and in line with the principle of being responsible for the health and life safety of customers and employees, we will achieve early detection, early reporting, early isolation and early treatment of infectious diseases, maintain the normal business order of the hotel, and combine the actual situation of the hotel.

1. Establish an organization and fulfill the responsibilities.

The hotel set up a working group on Covid-19 epidemic prevention and control, which is fully responsible for the prevention and control of Covid-19 epidemic in the store.

team leader:

deputy team leader:

team member:

2. Pay close attention to the epidemic situation and strengthen publicity and education

(1) Emergency monitoring

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

2. Establish a patrol system, with each department as the location, and each hotel is responsible for the prevention and control of Covid-19 epidemic in its own area.

3. Every department of the hotel pays close attention to its employees and the people it contacts every day and monitors them in time.

(II) 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 preempt, seek novelty and speculate in epidemic propaganda, so as not to aggravate the panic and cause adverse effects.

3. Implement the detection system and report it timely and accurately

(1) Monitoring the epidemic situation

1. Each department is responsible for daily monitoring, timely and accurately warning and forecasting the epidemic situation, doing a good job in the inspection system, making clear the person reporting the epidemic situation, mastering the attendance and health status of employees in this department, closely observing those with suspicious symptoms and reporting them to the superior leaders. If there is any delay, concealment or omission, the parties concerned will be held accountable.

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

(II) Report of 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 or suspects the Covid-19 epidemic must immediately report to the leading group, and after receiving the report, he should immediately rush to the scene to understand the situation and report to the superior as required.

(III) Form of epidemic situation report

1. Each department reports to the company's leading group by telephone or by the fastest way. The leading group is responsible for reporting to the superior.

2. No one may conceal, delay, falsely report or hinder others from reporting the epidemic situation.

IV. Take active measures to strictly prevent

The prevention of the outbreak and the possible spread of the epidemic should be taken as the focus of the prevention and control of the epidemic in Covid-19. According to the working characteristics of various departments of the hotel, the requirements for each department are as follows:

(1) Finance Department

1. The purchased food products must meet the relevant national hygiene standards and regulations. And provide the manufacturer's industrial and commercial business license, a copy of the food hygiene license with official seal, and a recent inspection report (the inspection report should be issued by a unit recognized by the national quality supervision department)

2. The goods must be strictly inspected for production date, shelf life and storage conditions.

3. Meat and poultry food should have "animal product quarantine certificate".

4. Establish storage and storage of materials such as disinfectant, alcohol and masks.

(2) Kitchen

1. Strictly meet the requirements of special person, special room, 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 covered with a fresh-keeping mold for storage, 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 should be picked and washed, and meat, high-grade and aquatic products should be cleaned as required; Food raw materials such as vegetables and fruits that have not been cleaned, and food and raw materials with outer packaging are not allowed to enter the cold meat room.

6. Knives, piers, plates, buckets, basins, rags and other tools and containers used for raw materials, semi-finished products and finished products must be clearly marked, and they must be strictly used separately, and must not be in contact with the ground. They should be stored in a fixed position and disinfected and cleaned regularly.

7. Wash and clean pools, walls, floors and open ditches regularly.

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

9. The trash can must be covered and kept clean.

1. Keep the indoor temperature appropriate.

11. Chefs must wear masks and gloves when operating.

12. establish a disinfection log and make a record of each disinfection.

(3) Dining room

1. All employees should wash their hands and disinfect before going to work.

2. ventilate regularly to ensure the air circulation in the restaurant.

3. Disinfect tableware in time, and it is forbidden to use unsterilized tableware.

4. Disinfection of tableware must be carried out in strict accordance with the process, and the sterilized tableware must be marked.

5. Regular sterilization and disinfection in public areas; Public equipment shall be disinfected regularly.

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

(4) Front Office

1. Inquire and register the 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. For the guests from the epidemic area, take preliminary detection measures such as temperature measurement. Once suspected symptoms are found, they should be reported to the department manager immediately, who will inform the epidemic prevention and control working group to handle them. And make preparations for isolated observation of contact personnel.

3. Disinfect the public area.

4. The public equipment is disinfected regularly.

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

(6) Housekeeping Department

1. Disinfect the toilet with disinfectant in time after use.

2. Public facilities such as escalator handrails, elevator handrails and keys are disinfected with alcohol.

3. Clean the room in strict accordance with the hotel's hygiene system, disinfect the cups and utensils 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 telephones are disinfected with alcohol.

5. Pay attention to window ventilation in the room. Once confirmed cases appear, immediately turn off the air conditioner and seal the room, waiting for further treatment by the health and epidemic prevention department.

6. Use laundry equipment reasonably to ensure the disinfection effect of linen.

7. employees should disinfect and wash their hands immediately after finishing a hygiene.

8. Spray disinfect the public area and employee activity area once a day, establish a disinfection log and make a record of each disinfection.

(VII) Human Resources Department and Office

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

2. The staff dormitory should be disinfected regularly.

3. For employees who take leave due to illness, the cause and condition should be determined in time and registered. Have a morning check-up in sign-in desk, and check the temperature of employees every day.

4. establish a disinfection daily record and make a record of each disinfection.

this plan will be implemented from the date of issuance. Emergency Plan for Outbreaks in Hotels 2

In order to ensure effective prevention and rapid response in the event of an outbreak and epidemic in COVID-19, control the outbreak and epidemic in COVID-19 in time, minimize the harm caused by the epidemic, ensure the life safety of guests and staff, and maintain social stability, according to the Emergency Response Law of the People's Republic of China, the Law of the People's Republic of China on the Prevention and Control of Infectious Diseases and the Emergency Response of Public Health Emergencies.

I. Basic principles

Strictly implement the relevant national laws and regulations, clarify the responsibilities, rights and obligations of all departments and posts, and manage the prevention, epidemic monitoring, reporting, control and treatment of COVID-19 according to law. Standardize the organization, coordination and command of epidemic control to improve emergency efficiency.

II. Organization

A leading group for epidemic prevention and control in COVID-19 of xxxx Hotel was established, with the following members:

Team leader:

Deputy team leader:

Members:

There is an office under the leading group for epidemic prevention and control, with xx as the office director, who is responsible for the daily work during the epidemic prevention and control period, collecting, sorting out, reporting and transmitting COVID-19 information, and forming periodic and overall emergency work reports.

III. Responsibilities of the COVID-19 Epidemic Prevention and Control Leading Group

1. Strengthen the education on epidemic prevention and control. Use the electronic screen, WeChat WeChat official account, and publicity album to educate the guests on COVID-19 prevention in the lobby.

2. Check the temperature of the check-in personnel. Equipped with hand-held thermometer, guests must wear masks when entering the hall, guide each guest to check their temperature and register the temperature; Take the initiative to measure the guests from the epidemic area; Arrange for guests from the epidemic area to stay on the concentrated floor; Establish the guest health status registration form system, ask guests to fill in their health status and contact information, and keep them properly for future reference;

3. disinfect the lobby and guest room. Equipped with 84 disinfectant, insist on disinfection of halls, corridors and guest rooms, and keep ventilation.

4. Take protective measures for staff. Workers are equipped with masks and gloves, and their body temperature is checked and registered every time they go to work, and the workplace is kept ventilated and clean. Instruct passengers to wait in the waiting hall separately, without getting together, and keep the distance between people 2 meters.

5. Report suspected cases of fever in time. Once a person's body temperature is found to exceed 37.3 degrees, he/she should be immediately transferred to the isolation room for initial isolation, and quickly reported to the municipal epidemic prevention station, public security brigade, police station and other departments for handling, so as to strictly control the development of the situation.