Emergency plan for food poisoning: the purpose, scope, organization, specific measures and implementation of the emergency plan.

1, the purpose of the emergency plan

This emergency plan is formulated to ensure people's life safety and health, prevent and reduce the occurrence of food poisoning incidents, control and eliminate the harm of food poisoning incidents in time, and ensure social stability and development.

2, the scope of application of emergency plan

This emergency plan is applicable to the emergency treatment of food poisoning incidents in food processing, sales, catering and other links.

3, emergency plan organization

Leading group: composed of the main leaders of the government and the heads of relevant departments, responsible for the overall guidance, coordination and supervision of emergency response. Command: designated by the leading group, responsible for the specific command, organization, coordination and scheduling of emergency response. Emergency response team: composed of professional technicians, responsible for on-site disposal, investigation and analysis of food poisoning incidents.

4, the specific measures of emergency plan

Incident report: Once food poisoning incident is found, it should be reported to the superior immediately, and the emergency plan should be started in time. On-site disposal: the emergency disposal team should quickly rush to the site for on-site disposal, including isolating patients, collecting samples, testing and analyzing, etc. Investigation and analysis: the emergency response team should investigate and analyze the incident to determine the cause and source of the disease.

5, the implementation of the emergency plan

The implementation of the emergency plan shall be carried out comprehensively, rapidly, scientifically and effectively in accordance with the unified command, coordination and dispatch of the leading group and the headquarters, as well as the professional technical support of the emergency team. At the same time, the implementation of emergency plan should be coordinated with relevant laws, regulations and rules to ensure the legality and standardization of emergency disposal.

Food poisoning disposal process

1. Confirm symptoms: Observe whether the patient has symptoms such as vomiting, diarrhea and fever, and judge whether it is food poisoning.

2. First aid: If the symptoms are serious, you should immediately send them to the hospital for first aid. At the same time, patients can drink some warm water or light salt water to help excrete toxins from the body.

3. Preserve food: If there is any surplus food, stop eating it immediately and keep it for testing.

4. Contact the local health department: report the food poisoning incident to the local health department in time for investigation and handling.

5. Source of investigation: The health department will investigate the food poisoning incident, find out the causes and sources of poisoning, and take corresponding measures.

6. Prevent recurrence: According to the investigation results, take corresponding measures to prevent similar incidents from happening again. At the same time, strengthen food safety supervision to ensure food safety.