Emergency plan for hotel epidemic prevention and control

In order to effectively and timely control and eliminate the infection and occurrence of the new coronavirus, establish and improve the epidemic reporting and prevention and control system as soon as possible, in accordance with the national "Infectious Disease Prevention and Control Law", "xxxx" and the requirements of superior authorities, In line with the policy of being responsible for the health and life safety of our customers and employees, we will achieve early detection, early reporting, early isolation, and early treatment of infectious diseases, maintain the normal operating order of the hotel, and combine this plan with the actual situation of the hotel.

1. Establish an organizational structure and assign responsibilities to people

The hotel has established a new coronavirus epidemic prevention and control working group to be fully responsible for the prevention and control of the new coronavirus epidemic in the store.

Team leader: xx

Deputy team leader: xxxx

Team member: xxxxxxxx

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

(1) Emergency monitoring

1. All departments should closely track the development of the epidemic at home and abroad and report the situation in a timely manner.

2. Establish an inspection system. Each department of the hotel will be responsible for the prevention and control of the new coronavirus epidemic in the region.

3. All hotel departments will pay close attention to their employees and the people they come into contact with every day and conduct timely monitoring.

(2) Publicity and Education

All departments should strengthen the learning of new coronavirus epidemic prevention and control knowledge, improve employees’ understanding of prevention and control knowledge, eliminate unnecessary panic, and accurately grasp the Propaganda-oriented, we should not be preemptive, novelty-seeking, or hyped in the publicity of the epidemic, so as to avoid exacerbating panic and causing adverse effects.

3. Implement the detection system and report promptly and accurately

(1) Epidemic monitoring

1. Each department is responsible for carrying out daily monitoring work and providing timely and accurate early warning and forecasting In order to prevent the epidemic, we must establish an inspection system, identify the person who reports the epidemic, understand the attendance and health status of employees in the department, closely observe those with suspicious symptoms and report to superiors. If there are delayed reports, concealed reports, or omissions, the parties concerned shall be held accountable.

2. The hotel health room measures the temperature of employees at the platform attendance office every day when they swipe their cards before going to work, and keeps records. For employees with a body temperature of N37.3C and symptoms such as fever, fatigue, dry cough, and chest tightness, they should immediately report to the local disease control department and organize employees to seek medical treatment. At the same time, standardized disinfection operations will be carried out in all places of the unit.

(2) Epidemic reporting

1. Strictly implement the first occurrence reporting system.

2. A level-by-level reporting system will be implemented for the new coronavirus epidemic.

3. Anyone who discovers or suspects a new coronavirus epidemic must immediately report to the leadership group. After receiving the report, he should immediately rush to the scene to understand the situation and report to superiors as required.

(3) Epidemic reporting form

1. Each department reports to the company’s leadership group by phone or as quickly as possible. The leadership group is responsible for reporting to superiors.

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

4. Actively take measures to carry out strict prevention

Preventing the onset and preventing the possible spread of the epidemic should be the focus of the work to prevent and control the new coronavirus epidemic, and focus on the work of various hotel departments Characteristics. The work requirements for each department are as follows:

(1) Property Department

1. The food products purchased must comply with relevant national health standards and regulations, and provide the manufacturer with industrial and commercial information. Copies of business license, food hygiene license stamped with official seal, and recent test qualification report (the test qualification report should be issued by a unit recognized by the national quality supervision department)

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

3. Meat and poultry foods should have “animal product quarantine certificate”.

4. Establish reserves and storage of disinfectant, alcohol, masks and other supplies.

(2) Kitchen

1. Strictly meet the requirements of dedicated people, dedicated rooms, dedicated tools, dedicated disinfection, and dedicated refrigeration.

2. Regularly disinfect with ultraviolet lamps and establish a registration system.

3. Store food in the refrigerator covered with fresh-keeping molds, and all types of food should be classified and placed neatly. Defrost and disinfect door handles regularly.

4. The vegetable raw materials should be prepared and used on the same day.

5. Vegetables, fruits and other raw materials should be picked and washed, and meat, high-quality, and aquatic products should be cleaned as required; unwashed vegetables, fruits and other food raw materials as well as food with outer packaging Food and raw materials are not allowed to enter the cold meat room.

6. Knives, piers, boards, barrels, basins, rags and other tools and containers used for raw materials, semi-finished products and finished products must be clearly marked and strictly used separately and must not come into contact with the ground. It should be stored in a location and disinfected and cleaned regularly.

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

8. It is strictly prohibited to store personal belongings and sundries in the kitchen.

9. Trash cans must be stored covered and kept clean on the outside.

10. Keep the indoor temperature appropriate.

11. Chefs must wear masks and gloves when operating.

12. Establish a disinfection log and keep records of each disinfection.

(3) Restaurant

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

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

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

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

5. Regular sterilization and disinfection work in public areas; regular disinfection of public facilities.

6. Establish a disinfection log and keep records of each disinfection.

(4) Front office

1. Ask and register hotel guests with relevant questions, take the initiative to check ID cards or passports, and ask whether they have passed through or lived in a key epidemic area. Have you come into contact with anyone with suspected symptoms?

2. For guests coming from epidemic areas, preliminary testing measures such as body temperature measurement will be implemented. Once suspected symptoms are discovered, they should be reported immediately to the department manager, who will notify the epidemic prevention and control working group for handling. And be prepared for isolation and observation of contacts.

3. Carry out disinfection work in public areas.

4. Public facilities should be disinfected regularly.

5. Establish a disinfection log and keep records of each disinfection.

(6) Housekeeping Department

1. Disinfect public bathrooms with disinfectant promptly after use.

2. Use alcohol to disinfect public facilities such as escalator handrails, elevator handrails and buttons.

3. Clean the room in strict accordance with the hotel's hygiene system, disinfect the cups used by the guests in a timely manner, and send the linens used by the guests to the laundry room for professional disinfection.

4. Use a disinfection cabinet for high-temperature sterilization of cups, and use alcohol to disinfect phones.

5. Please open windows for ventilation in the room. Once a confirmed case occurs, immediately turn off the air conditioner and seal the room, waiting for further processing by the health and epidemic prevention department.

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

7. Employees should disinfect and wash their hands immediately after completing a hygiene task.

8. Spray disinfect public areas and employee activity areas once a day, establish a disinfection log, and keep records of each disinfection.

(7) Human Resources Department and Office

1. Increase the publicity of epidemic prevention and control, and enhance employees’ awareness of epidemic prevention and self-protection.

2. Employee dormitories are disinfected regularly.

3. For employees who take leave due to illness, the cause and condition of the illness must be determined in a timely manner and registered. Conduct morning inspections at the employee sign-in area and check employees' body temperatures daily.

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

This plan will be implemented from the date of issuance.