| 烟道清洗规定 |
| 添加时间：2019/12/3 16:45:37 浏览次数： |
| 方法/步骤1: Method / step 1: 第一条为了加强安全生产监督管理，提高餐饮经营单位安全生产水平，防止和减少生产安全事故，保障人民群众生命和财产安全，根据《中华人民共和国安全生产法》和《北京市安全生产条例》及有关法律，法规，制定本规定。 Article 1 in order to strengthen the supervision and management of work safety, improve the work safety level of catering business units, prevent and reduce production safety accidents, and ensure the safety of people's lives and property, these Provisions are formulated in accordance with the work safety law of the people's Republic of China, the Beijing Regulations on work safety and relevant laws and regulations. 方法/步骤2: Method / step 2: 第二条本市行政区域内建筑面积在500平方米以上的餐饮经营单位的安全生产，适用本规定；有关法律，法规，规章对消防安全，特种设备安全另有规定的，适用其规定。 Article 2 These Provisions shall apply to the work safety of catering business units with a building area of more than 500 square meters in the administrative area of this Municipality; if there are other provisions on fire safety and safety of special equipment in relevant laws, regulations and rules, they shall apply. 方法/步骤3: Method / step 3: 第三条安全生产管理，坚持安全第一，预防为主，综合治理的方针。 Article 3 the management of production safety shall adhere to the principle of safety first, prevention first and comprehensive management. 第四条市和区，县商务行政主管部门对餐饮经营单位的安全生产工作实施行业监督管理；公安消防，质量技术监督等部门分别对餐饮经营单位的消防安全，特种设备安全等实施专项监督管理；安全生产监督管理部门对餐饮经营单位的安全生产工作实施综合监督管理，指导，协调和监督政府有关部门履行安全生产监督管理职责。 Article 4 the municipal, district and county administrative departments of Commerce shall carry out industry supervision and management on the work safety of catering business units; the public security fire control and quality and technical supervision departments shall respectively carry out special supervision and management on the fire safety and special equipment safety of catering business units; the work safety supervision and management departments shall carry out comprehensive supervision and management on the work safety of catering business units To guide, coordinate and supervise the relevant government departments to perform their duties of work safety supervision and management. 方法/步骤4: Method / step 4: 第五条餐饮经营单位的主要负责人对本单位的安全生产工作全面负责。 Article 5 the main person in charge of the catering business unit shall be fully responsible for the work safety of the unit. 第六条餐饮经营单位应当遵守有关安全生产的法律，法规，规章，加强安全生产管理，建立，健全安全生产责任制度，完善安全生产条件，确保安全生产。 Article 6 catering business units shall abide by the laws, regulations and rules related to production safety, strengthen the management of production safety, establish and improve the responsibility system for production safety, improve the conditions for production safety, and ensure production safety. 方法/步骤5: Method / step 5: 第七条餐饮经营单位从业人员超过300人的，应当设置安全生产管理机构或者配备专职安全生产管理人员；从业人员在300人以下的，应当配备专职或者兼职的安全生产管理人员，或者委托具有国家规定的相关专业技术资格的工程技术人员提供安全生产管理服务。 Article 7 if there are more than 300 employees in a catering business unit, it shall establish a work safety management organization or provide full-time work safety management personnel; if there are less than 300 employees, it shall provide full-time or part-time work safety management personnel, or entrust engineering and technical personnel with relevant professional and technical qualifications as prescribed by the state to provide work safety management services. 第八条餐饮经营单位应当对从业人员进行安全生产教育和培训。未经安全生产教育和培训合格的从业人员，不得上岗作业。 Article 8 food and beverage business units shall conduct education and training on work safety for their employees. The employees who have not received the education and training of safety production shall not work. |
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