T/NXXH 039-2024 Active Group standards

T/NXXH 039-2024 Single store security management standardization

Publish Date: 2024-02-28 Implement Date: 2024-03-07 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/NXXH 039-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Production, production management

Publish Date: 2024-02-28

Implement Date: 2024-03-07

Scope

Scope: This document specifies the safety accident causes, personnel safety, material safety, cash safety, and equipment management of single-store security management. This document is applicable to single-store security management; Main technical content: 3 Terms and Definitions The following terms and definitions are applicable to this document. **Security Management**: Ensuring the safety of the restaurant, including the safety of personnel, materials, cash, and daily equipment management. 4 Causes of Safety Accidents The causes of safety accidents can be divided into direct and indirect causes: - **Direct causes**: Can be divided into two aspects: human factors and facilities. - **Human factors**: Mainly include unsafe behaviors such as negligence in guidance and supervision, violations of regulations by perpetrators, and misuse of dangerous items. - **Facilities**: Refers to poor environmental facilities, including poor lighting, improper maintenance, and inadequate protective facilities in dangerous areas. - **Indirect causes**: Regular inspections and poor maintenance of various mechanical devices. Due to the lack of responsibility of store managers, the safety management system and organization are incomplete, and safety management standards are unclear. 5 Personnel Safety Operational safety, especially in production areas, must strictly follow standard operating procedures. Restaurants must place specified quantities of fire-fighting equipment in designated locations as required. All equipment must be regularly maintained to ensure safe operation. All electrical and lighting facilities must be intact and installed and maintained in accordance with requirements. Medicines preparation: mainly include wound plasters, burn ointments, and safflower oil. Chemical product use: use corrosive cleaning agents in restaurants with caution and follow the instructions. Prevent burns and scalds caused by copper pots and their remov