In order to effectively prevent, control and eliminate the hazards of public health emergencies caused by tap water, ensure the health and life safety of people in the whole region, and maintain normal social order, the following are the reference materials of two emergency plans for public health emergencies caused by drinking water pollution. You are welcome to refer to them.

1

Emergency plan for public health emergencies caused by drinking water pollution? I. purpose

? In order to ensure the health and safety of drinking water, fully protect the legitimate rights and interests of teachers and students, and resolutely curb and put an end to the occurrence of drinking water pollution accidents; At the same time, in order to actively and effectively deal with possible drinking water pollution accidents, control the hazards of drinking water pollution accidents in time, organize accident investigation, on-site treatment and rescue work in an efficient and orderly manner, minimize the harm of drinking water pollution to human body and economic losses, and maintain social rank, the emergency treatment plan for drinking water pollution accidents in our school is specially formulated.

? Second, the establishment of the organization and its main responsibilities

? In order to strengthen the unified leadership of the emergency treatment of drinking water pollution accidents and implement emergency treatment, a leading group for emergency treatment of drinking water pollution accidents in schools was established, with responsibilities and capabilities.

? 1. Leading group for emergency treatment of drinking water pollution accidents

? Team leader:

? Deputy team leader:

? Member: class teacher

? 2. The team leader's main responsibilities: to be responsible for starting the emergency response plan in time when the drinking water pollution accident occurs, giving unified leadership and command to the accident emergency response, deploying and coordinating the emergency rescue work, and coordinating the work within the school.

? 3. The main responsibilities of the team members: they mainly accept the unified leadership and deployment of the leading group for emergency treatment of drinking water pollution accidents in schools, be responsible for organizing the specific investigation, treatment, rescue and reporting of drinking water pollution accidents in schools, and actively cooperate with all relevant departments in the investigation, treatment and rescue of drinking water pollution accidents in schools.

? Iii. emergency treatment of drinking water pollution accidents

? 1. After the drinking water pollution accident, the school water pollution accident emergency treatment leading group organized relevant working groups and personnel to rush to the scene immediately, and cooperated with the local health administrative department to quickly carry out on-site investigation, find out the pollution causes and pollutants, understand the types, characteristics, toxicity and pollution degree of pollutants, master the water supply scope and the health hazard degree of exposed people, analyze the diffusion trend of pollution, and put forward scientific and effective emergency control and elimination measures accordingly.

? 2. Actively cooperate with the Centers for Disease Control and Prevention to formulate a water quality monitoring plan, scientifically collect water samples and detect them, quickly find out the main pollutants, and conduct dynamic water quality monitoring, so as to grasp the pollution degree, pollution trend and dynamic change law of water quality in time, and provide scientific basis for further determining pollutants, pollution control and restoring water supply.

? 3. In case of emergency such as secondary drinking water supply or serious pollution of bottled water quality, which threatens the health and safety of water supply, the water supply should be stopped immediately, and other temporary water supply channels should be adopted on the premise of ensuring the health and safety of water quality, so as to ensure the normal drinking water problem of teachers and students and avoid and reduce the harm caused by water pollution to the health of teachers and students.

? 4, after drinking water pollution accident, should immediately and truthfully report to the health administrative department according to law, cooperate with the health supervision department to carry out relevant investigations, cooperate with the disease prevention and control department to carry out water quality monitoring, and shall not refuse for any reason; Under the guidance of the health supervision department, formulate a treatment plan within a time limit, take corresponding control measures for water pollution links and pollution causes, control the further spread and expansion of the situation, and prevent water pollution accidents from happening again.

? 5. When the pollution accident of drinking water is controlled and the causes of pollution are eliminated, the water quality of self-provided source water or secondary water supply must be tested again before the water supply is resumed, and the water supply can be carried out only after reaching the national hygiene standards. Emergency plan for public health emergencies caused by drinking water pollution 2

? First, set up a leading body to strengthen the sense of responsibility

? In order to strengthen the safety of students' collective dining and food hygiene, ensure the health of teachers and students, further strengthen management awareness, improve management level and clarify management responsibilities. Kindergarten has set up a leading group for food hygiene and safety: the head of the kindergarten is the group leader, the teacher is in charge, and the division of labor is responsible for it. The leading group will inspect the food hygiene and safety of the canteen in the park in a regular and irregular way, and make timely rectification when problems are found.

? Team leader:

? Deputy team leader:

? Member:

? Second, the self-inspection situation

? Dining in the dining hall of our park: there are 178 students and 17 faculty members. Based on the principle of diligence and thrift and reasonable collocation of nutritious meals for children, our garden has done a good job in canteen management, made food safety the top priority of our garden work, and formulated and improved various rules and regulations for canteen management.

? (a) health system:

? A. food hygiene:

? 1. Fresh, hygienic and pollution-free vegetables, meat, rice, noodles and other foods should be purchased, and corrupt, spoiled and expired foods and foods that do not meet the hygiene standards should not be purchased and sold.

? 2. The fly-proof, rat-proof, dust-proof and anti-corrosion facilities of food should be used normally.

? 3, raw and cooked food stored separately, cut raw and cooked food knives and chopping boards used separately.

? 4. Before processing, the food must be washed and cooked to ensure the hygiene and safety of the food.

? 5. Wash the tableware containing food and disinfect it regularly. You must use food clips when selling cooked food, and you are not allowed to eat by hand at will.

? B, personal hygiene:

? 1, canteen staff should be in strict accordance with the requirements of the superior physical examination, those who meet the requirements can mount guard.

? 2. Pay attention to personal hygiene, wear clean work clothes and hats at work, wash hands frequently, cut nails frequently, take a bath and have a haircut frequently, wash frequently and change work clothes and hats frequently.

? C. environmental sanitation:

? 1, restaurants, kitchens and other indoor and outdoor environment according to the scope of contract must be cleaned every day, keep clean, clean every week, do indoor? Six-sided light The floor is clean, the walls, doors, windows and ceilings are free of stains, graffiti, dust, cobwebs, outdoor dirt, unobstructed ditches, odor and sanitary dead ends.

? 2. Cookware, pool, cooking utensils, countertops, chopping boards, food cabinets, freezers, etc. must be cleaned frequently and kept clean.

? 3, the canteen around the sink, ditch, leftover food pool (barrel) should be cleaned and cleaned frequently.

? 4. Clean the dining tables and chairs after use. Tableware and containers for cooked food should be washed and disinfected.

? 5. The storage of food and raw materials shall meet the requirements of hygiene, safety and neatness.

? 6, found that the purchase and sale of sick, dead, spoiled meat (including mother pork) rice noodles and other foods, causing harm to human health, the company quartermaster is mainly responsible.

? 7. The purchased food shall meet the food hygiene standards, and the valid license and invoice of the bulk food must be provided.

? 8. The purser should strengthen the investigation and understanding of market conditions, try his best to find ways to purchase cheap and good quality goods, and try his best to reduce costs and expenses. Make as many varieties as possible for each meal, so that every child can eat delicious meals.

? 9, the leftovers kitchen waste, in strict accordance with the requirements for processing.

? (2) dining system

? 1, in strict accordance with the provisions of the kindergarten children's meal time to eat on time, no special circumstances shall not advance or postpone the meal time.

? 2. Be polite and don't use rude language.

? 3. Check the quantity of meals in time when starting meals and replenish them in time to ensure adequate supply.

? (3) food acceptance system

? 1. Any food purchased into the canteen must be accepted before use. Check the quality. Mainly depends on whether the quality of food is intact, whether there is pollution and deterioration, whether there are complete signs such as manufacturers, trademarks, production dates, whether the shelf life has passed, and whether there is a product certificate, etc. Test quantity. If it can be weighed, it must be weighed, and whether it meets the quantity standard by piece.

? 2. After acceptance, the inspector shall sign the purchase invoice. If it is unqualified, it shall give feedback to the purchaser in time. The purchaser must contact the supplier to return the goods, and it is forbidden for unqualified food to enter the canteen.

? 3, without the acceptance of food is strictly prohibited to enter the canteen, in the process of acceptance, inspection personnel must be strict and serious.

? 4, canteen staff should according to the seasonal changes and local conditions, and strive to improve the level of operation, and strive to achieve diversification of dishes, scientific catering. Prices are set in strict accordance with relevant regulations, and canteens are not allowed to raise prices without authorization.

? (4) safety management system:

? 1, improve the concept of safe operation, do a good job of fire prevention, theft prevention and gas protection, doors and windows should be locked when no one is there. The canteen is on duty at night.

? 2. Non-working personnel are forbidden to enter the operating place and storage room of the canteen, and snacks and snacks are not allowed to be sold in the kitchen. The teaching staff and children in our garden are not allowed to enter the canteen warehouse without the permission of the staff, let alone the operation room and raw material room.

? 3. All the teaching and administrative staff in the park should apply for health certificates and health knowledge training certificates as required. The health management files of faculty and staff were established. If employees are found to have suspicious infectious diseases, they should immediately report to the director and take relevant measures.

? 5. The storekeeper should make a good physical account of the canteen in time and fill in the receipt form truthfully. When the materials are delivered out of the warehouse, the keeper should fill out the delivery form and ask the recipient to sign it. Take good care of canteen materials (including tableware, kitchen utensils, all kinds of finished products, semi-finished products and raw materials).

? 6. Check whether water, electricity, gas, stoves, disinfection cabinets, refrigerators, etc. are normal at work, and handle them in time when problems are found to prevent safety accidents. Turn off the water, switch, main valve of oil and gas, doors and windows after work, and take precautions.

? 7, must strictly abide by the safety practices and related operating norms, to prevent industrial accidents. Do not move electrical equipment at will; Do not change the function of electrical appliances at will; Do not mess with or pull wires or power supplies. Before using electric electrical equipment, users must first learn the instruction manual of the equipment and master the use method before proceeding.