Standardize the use of gas and be vigilant.
Gas is flammable and explosive, and catering places are densely populated. Enterprises should purchase liquefied petroleum gas cylinders from regular channels. They should be checked frequently during use. Automatic gas leakage alarm devices should be installed in the back kitchen, and fire extinguishers and evacuation signs should also be equipped. Fire facilities.
Prevent carbon monoxide poisoning.
Many people like to choose charcoal grill and hot pot for dinner. If the room is not well ventilated and there is no smoke exhaust machine, it is easy to cause carbon monoxide poisoning. After discovery, the patient should be removed from the poisoning environment immediately and sent to the hospital in time. Regularly clean the lampblack duct. Regularly clean the oil fume exhaust pipes, and implement key position management for the cleaning work of range hoods, smoke collecting hoods, and flue entrances.
Strict electricity management.
Catering companies should strengthen the daily maintenance of electrical appliances and circuits by special personnel. Electrical equipment should be reliably grounded, and professional moisture-proof sockets should be installed in humid environments such as stoves and pools, and sockets and sockets should not be overloaded.
Ensure that fire protection facilities are in good condition and effective.
Arrange fire extinguishers and fire blankets near the stove in the cooking operation room, and carry out regular maintenance to keep them intact and effective. It is strictly forbidden to misappropriate fire-fighting facilities and equipment, and it is strictly forbidden to block fire hydrants.
Keep fire exits clear at all times.
Remember that corridors are not private land, do not pile up items in corridors, aisles, etc., let alone lock them privately. There are tens of thousands of roads, don’t “block” the fire exits!
Avoid dangerous decorations.
Although the decoration of plastic products is very distinctive and beautiful. However, after a large amount of use, once a fire accident occurs, it is very easy to cause the fire to spread and expand, posing a threat to personnel safety. Non-combustible or flame-resistant materials can be used for decoration.
Fire safety training and emergency drills are carried out on a regular basis, and personnel in key positions such as back kitchens are strengthened in fire, electricity, oil, and gas safety training.
