Beauty Salon Epidemic Prevention and Control Emergency Plan (Selected 6 Articles)

In ordinary study, work, and life, it is inevitable that some events that are not expected will happen. In order to To control the development of accidents, it is often necessary to prepare emergency plans in advance. So do you know how to write an emergency plan in a standardized way? Below is the emergency plan for epidemic prevention and control in beauty salons that I have compiled for you. I hope it will be helpful to you.

Emergency Plan for Beauty and Hairdressing Epidemic Prevention and Control Chapter 1

In order to strengthen the safety management of the beauty and hairdressing industry during the prevention and control of the new coronavirus infection pneumonia epidemic, according to the Municipal Party Committee, the Municipal Government and Changde City The Market Supervision Bureau has compiled this guideline regarding the requirements for epidemic prevention and control. This guideline aims to guide beauty and hairdressing related units to further implement prevention and control management measures for relevant places, facilities and employees during the epidemic prevention and control period on the basis of strict implementation of laws, regulations and normative documents to ensure that the epidemic is effectively prevented and controlled. .

The Changde Beauty and Hairdressing Industry Association will focus on epidemic prevention in terms of employee management, business site management, facility and equipment management, beauty and hairdressing product management, and large-scale promotion management based on the actual situation of the industry. Control work and cooperate with the health authorities to supervise and inspect relevant stores.

(1) Formulate a complete emergency plan for the prevention and control of infectious diseases in the store, with responsible persons in place and division of labor.

(2) Set up body temperature monitoring for employees before entering the workplace.

(3) Prepare materials and prevention and control personnel, including thermometers, protective equipment, disinfection supplies and training for employees.

(4) Add hazardous waste bins for used masks.

(5) Wear disposable medical masks correctly in public places.

(6) Keep the workplace environment clean and frequently use alcohol, hand sanitizer, disposable gloves, disposable slippers, shoe covers, masks and disinfectant wipes.

(7) Prepare some preventive drinks: lemon tea and ginger soup.

(8) Dust the store, disinfect the ground room with 84% tax, disinfect bedding and towels, clean and dry them.

(9) After inviting customers into the store, they should be sprayed with alcohol for disinfection before receiving them. There should be one guest per room, and disinfection should be carried out after care is completed.

(10) Meals cannot be served together in the store canteen. Meals will be served separately by dedicated personnel. The restaurant will be disinfected twice a day. Tableware and utensils must be disinfected at high temperatures. It is strictly prohibited to mix raw food and cooked food. It is strictly prohibited to use wild animals. meat.

(11) In accordance with the principle of “non-essential, no holding”, try to reduce or avoid holding large-scale conferences and large-scale product sales activities. Beauty Salon Epidemic Prevention and Control Emergency Plan Part 2

1. Preventive prevention and control measures

(1) Daily prevention and control measures:

1. Establish and improve the epidemic situation Prevention and control work system, clarify the person in charge of prevention and control work and the person responsible. All hair and beauty companies must prepare protective materials such as temperature detectors, masks, and disinfectants for their stores and employees.

2. Carry out prevention and control knowledge publicity and training to employees.

3. Screen the staff. Staff from high-risk areas are not allowed to work immediately. They must first undergo centralized isolation and medical observation for 14 days, test their body temperature twice a day, and register; Employees who are officially on duty have their temperatures measured every morning and evening and keep records. If they find symptoms such as fever and dry cough, they are urged to wear masks and go to the fever clinic of the nearest medical institution in a timely manner.

4. During the operation period, both staff and foot-washing customers should wear masks at all times, and try to avoid chatting with customers. Masks should be replaced in time, and used masks should be properly collected and disposed of (disinfected with alcohol and placed in the trash) bag, tie the mouth of the bag tightly) and do not discard it randomly. During the epidemic prevention and control period, haircuts and blowjobs should be the main focus. In principle, hair washing and shaving should not be done.

5. Staff and customers strictly implement the "Yunnan Anti-epidemic" measures to scan QR codes to enter and exit the store. Strictly control the number of people in the store, implement quick cutting (quick washing) and quick exit. There must be no crowding of staff, queuing or crowding of customers in the store.

6. The business premises should try to maintain air flow (ventilation) and provide natural ventilation at least 2-3 times a day. If there is no natural ventilation, mechanical ventilation facilities should be installed and external circulation ventilation should be adopted to avoid indoor return. To prevent wind, regularly clean the filter of the air conditioning system and disinfect the air inlet and outlet.

7. All stores and offices must disinfect their premises, facilities, equipment, etc. every day they operate, at least twice a day. All employees must clean themselves before and after work every day, and wear work clothes. Decontamination. Personnel who directly provide services to customers must wash and disinfect their hands frequently, washing and disinfecting for each customer.

8. Maintain a safe distance between workstations to avoid crowd gathering. The service area of ??each workstation is not less than 2.5 square meters, and the distance between seats is not less than 1 meter.

9. Hair cutting (cutting) tools such as scissors, combs, clippers, face (head) sinks, and foot-washing buckets (basins) must be disinfected after each guest uses them. Public supplies such as towels and cloths must be changed and disinfected after each guest.

10. Customers’ hair that falls on seats and on the floor after the service must be cleaned, disinfected, collected in a plastic bag and tied tightly before disposal.

11. Promote reservation services and reduce the number of people entering the store. On the day when a customer arrives at the store, staff should call in advance to check the customer's health status. Customers with symptoms such as fever and dry cough should be prompted to cancel the appointment for the day. Customers who come directly to the store without making an appointment must register their information, including their name, contact number and other information.

(2) Prevention and control measures for people with suspicious symptoms

1. Customers with symptoms such as fever and dry cough can be refused entry into the store. During the service period, if a customer develops fever, cough, sore throat, chest tightness, difficulty breathing, fatigue, nausea and vomiting, diarrhea, conjunctivitis, muscle aches and other symptoms suspected of novel coronavirus infection, they should immediately wear a mask and contact the district Center for Disease Control and Prevention in a timely manner. Guide the handling and assist in relevant investigation and handling work. If a patient is diagnosed with novel coronavirus pneumonia, his or her close contacts must undergo 14 days of centralized medical isolation observation.

2. If a staff member shows suspicious symptoms, he should stop working immediately and be sent to a designated hospital for investigation. Only after the new coronavirus infection and other infectious diseases are ruled out, can he return to work.

2. Market supervision departments, streets and communities must strictly follow the requirements of epidemic prevention and control and effectively perform their supervisory duties.

The health supervision and law enforcement departments of the health bureaus of each county (city, district) conscientiously carry out health supervision and law enforcement work. Beauty Salon Epidemic Prevention and Control Emergency Plan Part 3

In order to carry out the prevention and control of the new coronavirus epidemic in a scientific, standardized, timely and orderly manner, effective measures are taken to control the spread and spread of the epidemic and ensure the unit's The normal working and living order is in accordance with the relevant requirements of the central government, the municipal party committee, the municipal government and the provincial State-owned Assets Supervision and Administration Commission. This plan is specially formulated based on the epidemic situation and progress and the actual situation of the company.

1. Principles of prevention and control

In accordance with the guiding principles of unified leadership, timely response, coordination, and standardized measures, we must achieve "early detection, early reporting, early isolation, and early treatment." , prevent the spread of the epidemic, ensure the effectiveness of prevention and control, and maintain normal work and life order. Prevention and control work is carried out under the unified leadership of the unit's epidemic prevention and control leading group (hereinafter referred to as the leading group).

2. Prevention and control measures

(1) Personnel prevention and control

The scope of personnel detection and prevention and control is for the employees of the unit.

Category 1: People currently in Hubei. Those who are currently in Hubei and have not yet returned to Tianjin must obtain the consent of the leading group before returning. They are not allowed to return without permission. (Remarks: This unit currently does not have such personnel)

The second type of situation: There are people in close contact. People who have had close contact with pneumonia patients who are suspected or confirmed to be infected with the new coronavirus;

People who have had close contact with people who have returned from Hubei and other areas where local cases have continued to spread (including those who are returnees themselves) , people whose children go to school in Hubei and return to work).

1. Persons who have had close contact with self-identified suspected or confirmed cases in the 14 days before the case should be reported immediately to the protection working group, which will be registered and summarized in a register.

2. Persons in close contact should immediately report to the safeguard working group, who will register them in a unified register.

The prevention and control working group is responsible for notifying registered personnel to be quarantined at home, and closely monitoring the home quarantine situation. It collects information such as body temperature and physical condition twice a day and reports the situation to the leadership group. Once any abnormality in physical condition occurs, the local health and epidemic prevention and control department shall be promptly reported to the local health and epidemic prevention and control department with the approval of the leading group. The time for lifting home quarantine is fourteen days from the date of the last close contact with a suspected or confirmed case without abnormality.

The third category of situations: other personnel. Other employees of the company, before the government department announced that the epidemic was over, insisted on taking their body temperature once a day and reporting it in a timely manner through the WeChat group. Once suspected symptoms such as fever or dry cough, shortness of breath, muscle aches and weakness occur, you should immediately report to the prevention and control working group, and promptly report to the local health epidemic prevention and control department after approval by the leading group. If they are identified as suspected cases or confirmed cases, the security working group will re-investigate the persons in the second category above.

(2) Place prevention and control

Conduct regular disinfection of public areas such as conference rooms and walkways on the second floor and all offices on floors where cases occur, and seek help from the local epidemic prevention department if necessary. Technical support.

The gatekeepers are responsible for measuring the body temperature of people entering the Tenda building. People with abnormal body temperatures are not allowed to enter;

Everyone entering the Tenda building is required to wear a mask;

Strengthen epidemic prevention education and management for security, cleaning and other staff.

During the epidemic, units and departments are not allowed to receive business activities or organize gathering activities without the approval of the unit leadership group, and make full use of online communication tools.

3. Information Propaganda

During the epidemic period, keep an eye on the municipal government’s health administration department’s regular announcement of epidemic information in the administrative region. This plan will cease after the government health administration department announces the lifting of emergency measures. implement.

The publicity team strengthens the publicity of protection knowledge and prevention and control measures through various media channels, and implements them in accordance with regulations. Unit system personnel should not believe or spread rumors. Necessary humanistic care must be given to isolated employees to achieve "isolation without separation".

4. Comprehensive coordination

(1) Make necessary material reserves for the production and operation of the unit.

(2) Prepare necessary medical protective supplies for employees during the epidemic.

(3) The support working group shall carry out specific overall coordination and management of materials.

5. Plan guarantee

1. Under the leadership of the unit’s leading group for responding to the new coronavirus-infected pneumonia epidemic, under the office of the leading group for responding to the new coronavirus-infected pneumonia epidemic The four working groups established work according to the division of responsibilities.

2. Once the epidemic or epidemic-related information is discovered, all employees must report the situation to the unit leadership team truthfully and promptly. Anyone who deliberately conceals information will be severely dealt with. Beauty Salon Epidemic Prevention and Control Emergency Plan Part 4

1. Preparations before resuming business

(1) Fulfill the main responsibilities. The person in charge of shopping malls, supermarkets, etc. is the first person responsible for epidemic prevention and control. They should formulate emergency plans, clarify the work responsibilities of relevant personnel, and do a good job in collecting employee information.

(2) Cleaning and cleaning of the venue. Open doors and windows before business to increase ventilation. Clean up the debris and garbage accumulated in the place to ensure sanitation without blind spots. If conditions permit, preventive cleaning and disinfection of the centralized air-conditioning system can be carried out.

(3) Training for personnel returning to work. Conduct professional knowledge training for personnel responsible for body temperature detection, disinfectant preparation, prevention and control knowledge dissemination, and emergency isolation area management.

(4) Preventive and control material allocation. Purchase sufficient masks, disinfectants, hand sanitizers, quick-drying hand disinfectants, thermometers and other prevention and control materials in advance.

(5) Set up prevention and control areas. Key areas such as the temperature detection area, emergency isolation area, prevention and control material reserve area, and garbage disposal area should be clearly marked within the venue.

(6) Master emergency measures. Understand the local designated hospital in advance to ensure that employees can be sent to the hospital for diagnosis and treatment in time if they develop suspected symptoms.

2. Hygiene management in business

(1) Implement personnel body temperature testing. Special personnel should be set up at the entrance of the business premises to measure the temperature of each employee and customer before entering. Only those with normal body temperature can enter.

(2) Strengthen indoor ventilation. To enhance indoor air circulation, natural ventilation is preferred, and doors and windows should be opened as much as possible for ventilation. The operating air conditioning and ventilation system should clean and disinfect open cooling towers, filters, filters, purifiers, fresh air outlets, air handling units, surface coolers, heaters (humidifiers), condensate water trays and other equipment parts every week or replace. The air conditioning and ventilation system needs to close the return air system.

(3) Use the elevator rationally. Limit the number of people taking the elevator at a time and keep an appropriate distance from each other when taking the elevator. Try to avoid taking van elevators as much as possible. It is recommended to use safe passages for shopping on low floors. For higher floors, use escalators first and try to avoid direct contact with handrails.

(4) Shorten customer waiting time. Passenger flow should be controlled during peak periods, and the number of customers entering at the same time should be reduced through control and diversion. Items should be packaged and priced in advance as much as possible to facilitate direct settlement by customers. It is recommended that customers do self-service shopping and self-checkout to minimize queuing time.

(5) Bathroom cleaning. When using the bathroom, the exhaust fan should be turned on. After use, the toilet seat should be closed before flushing. Bathroom sewer pipe traps should maintain a certain water seal height.

(6) Garbage removal and disposal. Garbage generated every day should be classified and managed in special garbage disposal areas, temporarily placed at fixed points, and cleaned up in a timely manner. The area around the temporary garbage storage area should be kept clean and disinfected at least once a day.

3. Cleaning and Disinfection

(1) Cleaning and disinfection of object surfaces. The environment should be kept clean and hygienic, disinfected regularly every day, and cleaning and disinfection records should be kept. For high-touch surfaces (such as checkout counters, counters, rest areas, service desks, game consoles, elevator buttons, handrails, door handles, public tables and chairs, shopping baskets, shopping carts, temporary item storage Cabinets, etc.) can be wiped with chlorine-containing disinfectant containing 250-500 mg/L of effective chlorine. It is recommended to disinfect at least once a day before and after business, and the number of disinfections can be increased appropriately based on passenger flow.

(2) Disinfection of trash cans. Trash cans and other garbage containers can be cleaned and disinfected regularly. It can be wiped with chlorine-containing disinfectant with an effective chlorine content of 500mg/L, or with disinfectant wipes.

(3) Disinfection of sanitary ware. Sanitary ware can be wiped and disinfected with chlorine-containing disinfectant with an effective chlorine content of 500mg/L. After 30 minutes of action, rinse with clean water.

(4) Disinfection of work clothes. Change work clothes regularly; you can use circulating steam or boiling for 30 minutes to disinfect, or soak in 500mg/L chlorine-containing disinfectant for 30 minutes, and then clean regularly.

(5) Make it easier for customers to wash their hands. Ensure that the handwashing facilities in the business premises are functioning properly and provide quick-drying hand disinfectants at information desks and cashiers.

Inductive hand disinfection facilities can be equipped when conditions permit.

4. Personal protection

(2) Pay attention to hand hygiene. Staff should wash their hands frequently during work and use effective alcohol-based quick-drying hand disinfectants. Under special conditions, hand disinfectants containing chlorine or hydrogen peroxide can also be used. When there are visible contaminants, wash hands under running water with hand sanitizer.

(3) Employees eat at wrong times. Employee dining areas should be kept ventilated, and employees should eat in staggered or packaged meals. Strengthen the cleaning and disinfection of public dining (drinking) utensils. Dining (drinking) utensils should be disinfected one by one for each use. Dining tables, chairs and floors should be cleaned and disinfected every day.

5. Epidemic response

(1) Set up emergency areas. An emergency area can be set up within the business premises; when a person with suspected symptoms appears, they should be temporarily isolated in the area in a timely manner and then handled in accordance with relevant regulations.

(2) Strengthen health monitoring. Employees should pay attention to monitoring their own health conditions while on the job, and conduct self-management in accordance with the principles of "early detection, early reporting, early isolation, and early treatment." Business units should reasonably arrange rotational breaks for employees.

(3) Response to suspected cases. When employees develop suspicious symptoms such as fever, fatigue, dry cough, etc., they must seek medical treatment promptly and disinfect their workspace and items used under the guidance of professionals. Business premises must report to relevant departments in a timely manner, conduct investigations on close contacts under the guidance of professionals, and implement isolation and observation. Beauty Salon Epidemic Prevention and Control Emergency Plan Chapter 5

In accordance with the relevant provisions of the "Law of the People's Republic of China on the Prevention and Control of Infectious Diseases" and the "Health Emergency Regulations for Public Health Emergencies", combined with the actual situation of our company , this emergency plan is specially formulated. The contents of the plan are as follows:

1. Establish an emergency team

The company has established an epidemic emergency response leading group (hereinafter referred to as the leading group) and formulated a scientific and feasible Work plan and emergency plan, clarify the processing steps, processing methods and specific responsibilities in each operation link. The members of the team are as follows:

Team leader:

Deputy team leader:

Members:

The leadership team and all employees of the company must cooperate closely , form a joint force to ensure that all work is implemented.

The leading group should strengthen the education of all employees on the prevention and control of infectious diseases and other epidemics, strengthen health protection and knowledge education, and improve self-prevention awareness. Employees are required to pay attention to personal health protection while doing their daily work seriously. For employees with fever or cough, we should promptly detect and advise them to diagnose the cause of the disease, take rest and treatment, and return to work after recovery.

All offices of the company shall carry out various health and epidemic prevention work in accordance with the relevant preventive measures and requirements announced by the leadership group and the health and epidemic prevention department.

2. Main Responsibilities

1. Comprehensive Management Department: Do a good job in providing necessary disinfection drugs, protective equipment and other materials for on-site processing.

2. Finance Department: Ensure funds for purchasing emergency supplies and necessities.

3. Business Department xxx is responsible for accurately and timely releasing epidemic information and the company’s disease prevention and control measures to company employees, doing a good job in publicizing employees’ disease prevention knowledge, and improving the company’s employees’ self-prevention capabilities; carefully understand Understand the epidemic situations that exist in society at different times and do a good job in publicity of the epidemic.

4. Sales Department and other departments: protect susceptible groups, coordinate the company’s comprehensive management department and other relevant departments to coordinate emergency response, and ensure that health disease prevention and medical rescue are carried out under the unified command of the leadership group Work is carried out efficiently and orderly.

5. xx cargo yard, xx cargo yard: Do a good job in preparing the required disinfection drugs, protective equipment and other materials for on-site processing. According to the information released by the development company, accurately and timely release information on the epidemic and the company's disease prevention and control measures to company employees, do a good job in publicizing employees' disease prevention knowledge, and improve the company's employees' self-prevention capabilities. Carefully understand the epidemic situation that exists in society at different times and do a good job in publicity of the epidemic.

3. Prevention of epidemics

All departments of the company should focus on preventing possible epidemics and mainly do the following two tasks:

1. Ventilation Work: When you go to work every morning and afternoon, you must open all doors and windows for ventilation; try not to use air conditioning. If you want to use air conditioning, you must ventilate regularly.

2. Disinfection work: In addition to strengthening daily hygiene and cleaning work, employees must pay attention to personal hygiene.

IV. Emergency Countermeasures

1. Once an epidemic occurs, employees should immediately report it to the epidemic emergency leading group. The emergency team will report the epidemic in the unit to the health department in a timely manner and make arrangements to handle the epidemic. and further prevention and control work.

2. The emergency team should promptly send sick employees to the health department for treatment, and carry out epidemic control work according to the deployment of the epidemic prevention department.

3. Disinfect the places where the epidemic occurs, and according to the epidemic situation, recommend or force employees who have been in contact with sick employees to go to hospitals and other health departments for examination to avoid the expansion of the epidemic.

4. When an epidemic occurs, the company must focus on the prevention and control of the epidemic. As the safety focal point, the Safety Operation Department must carefully coordinate the emergency team to eliminate pathogens such as disinfection. The General Management Department must Provide logistical support for epidemic prevention and control.

5. When an epidemic occurs, the emergency response team should set up a dedicated team and work with the trade union department to educate employees, eliminate psychological pressure, and provide correct guidance to ensure that the epidemic period passes as soon as possible. Beauty Salon Epidemic Prevention and Control Emergency Plan Chapter 6

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 customers and employees, we must achieve early detection, early reporting, early isolation, and early treatment of infectious diseases, maintain the normal operating order of the hotel, and combine the hotel's Based on the actual situation, this plan is specially formulated.

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: XX XX

Team members: XXXXXXXX

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

(1) Emergency monitoring

1. All departments 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 timely 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 reporting 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 rush to the scene immediately 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 purchased food commodities must comply with relevant national health standards and regulations, and provide the manufacturer’s 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. Food should be stored in covered refrigerators 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.

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