Preparation of Emergency Plan for Food Safety Accidents

1, General Provisions 1.1 Purpose: Effectively prevent, actively respond to and timely control major food safety accidents, efficiently organize emergency rescue work, minimize the harm caused by major food safety accidents, reduce losses, ensure public health and life safety, and maintain normal social order. 1.2 The compilation is based on the Food Safety Law of the People's Republic of China, the Product Quality Law of the People's Republic of China, the Emergency Response Law of the People's Republic of China, the Regulations for the Implementation of the Food Safety Law of the People's Republic of China, the Emergency Regulations for Public Health Emergencies and the National Public Emergency. The overall emergency plan for the incident, the national emergency plan for major food safety accidents, the special provisions of the State Council on strengthening the safety supervision and management of food and other products, the decision of the State Council on further strengthening food safety, the announcement of the General Administration of Quality Supervision, Inspection and Quarantine on the implementation of the main responsibility supervision and inspection provisions for food production and processing enterprises, the provisions on the supervision and inspection of the main responsibility for quality and safety of dairy production enterprises, and the provisions on the management of food recall are formulated. 1.3 Event Classification According to the nature, degree of harm and scope of food safety accidents, food safety accidents are divided into five levels: major food safety accidents (Grade I), major food safety accidents (Grade II), major food safety accidents (Grade III), general food safety accidents (Grade IV) and minor food safety accidents (V). 1.3.1 A particularly serious food safety accident (Grade I) is considered as a particularly serious food safety accident if it meets one of the following circumstances: (1) The incident is particularly serious, which poses a serious threat to more than two provinces and has a tendency to spread further; (2) beyond the disposal capacity level of the provincial people's government where the incident occurred; (3) Cross-regional (Hongkong, Macau, Taiwan Province) and transnational food safety incidents have caused particularly serious social impact; (4) the State Council believes that it is necessary for the State Council or the State Council to authorize the relevant departments to handle it. 1.3.2 A major food safety accident (Grade II) is considered as a major food safety accident if it meets one of the following circumstances: (1) The incident is seriously harmful, involving more than two municipal administrative regions in the province; (2) More than 1,111 people were injured, and death cases occurred; (3) causing more than 11 deaths; (4) Major food safety incidents recognized by the provincial people's government. 1.3.3 A major food safety accident (Grade III) is considered as a major food safety accident if it meets one of the following circumstances: (1) The incident affects more than two county-level areas within the municipal administrative area, which brings serious harm to people's food safety; (2) More than 1,111 people have been injured, or death cases have occurred. (3) food safety incidents recognized by the municipal people's government. 1.3.4 A general food safety accident (Grade IV) is considered as a general food safety accident if it meets one of the following circumstances:

(1) The incident affects more than two towns within the county-level administrative area, which brings serious harm to consumers' food safety; (2) 31-99 people were injured, and no deaths occurred. (3) Food safety incidents recognized by the people's government at the county level. 1.3.5 A minor food safety accident (Grade V) is considered as a minor food safety accident if it meets one of the following circumstances: (1) There are no deaths among 31 people who have been injured; (2) Causing serious harm to consumers' food safety. (3) The possible accidents and emergencies of the company include: a) fire accidents; B) leakage of hazardous chemicals. C) Abnormal water and steam conditions; D) health and personnel health are abnormal; E) violation of operating specifications; F) Other accidents (including poisoning, etc.). 1.4 Scope of Application This plan is applicable to the handling of food safety emergencies in Xinxing Food Factory in Daiyue District, Tai 'an City. 2, emergency organizations and institutions 2.1 food safety emergency command center was established with the general manager of the company as the chief commander and the heads of the office, production department and sales department as members. 2.2 Duties of each department 2.2.1 The office is responsible for the daily work of emergency handling of safety accidents, organizing and coordinating the work of various departments, summarizing information, reporting and briefing the situation, and timely reporting with external departments of the enterprise for external publicity. 2.2.2 According to the requirements of the command center, the production department cooperates with other departments to find the cause of the accident, evaluate the development trend of the accident, predict the consequences of the accident, analyze the accident dynamics, and do a good job in prediction and prevention. 2.2.3 The sales department is responsible for the recall, handling, reporting and other good after-treatment of unsafe food in safety accidents. 2.2.4 The command center is responsible for unified leadership, organization and coordination of emergency rescue work; Be responsible for the decision-making on major issues of accident emergency rescue; Responsible for releasing important information about the accident; Review and approve emergency treatment suggestions and work reports. 3. Detection, early warning and analysis 3.1 Early warning 3.1.1 The office actively collects information on food safety risk monitoring and evaluation found by internal inspection of enterprises, complained by consumers, detected by national inspection institutions and released by the state, and reports it to the command center after analysis and collation. 3.1.2 The production department shall organize relevant personnel to investigate and identify emergencies and potential accidents that may cause food safety during the company's activities, production and service, and preliminarily determine the possible places and possible serious consequences. 3.2 Testing 3.2.1 The office laboratory verifies the food safety risk monitoring and evaluation information found. 3.2.2 The production department shall organize all departments to regularly check the technical status of equipment and facilities, the provision of fire prevention facilities, the safe use of electricity and water in the factory area; According to the needs, the relevant operation regulations, workshop hygiene, personnel health status, safe supply of water, energy and other basic conditions related to food safety shall be inspected at irregular intervals

. 3.2.3 The company should strengthen fire prevention management, and smoking is strictly prohibited in the no-smoking area in the factory. It is forbidden for outsiders to bring kindling into key fire prevention areas such as production sites and various warehouses without approval. 3.2.4 Workshop operators shall strictly implement the operation procedures and handle any abnormal situation in time. If water, electricity, equipment and employee health are abnormal, measures should be taken in time and report to the competent department when necessary. 3.3 Analysis 3.3.1 Office analyzes the results of food safety risk monitoring and evaluation information verification, and puts forward reasonable disposal opinions. 3.3.2 The production department analyzes the characteristics of possible emergencies and potential accidents that may affect the environment, and provides necessary emergency preparedness equipment, facilities and material support. 4, emergency handling procedures 4.1 incident report After a food safety accident occurs (found), all departments should report it to the command center at the first time, and the finger center should report it to the township health administrative department in the shortest time after receiving the report. 4.2 Emergency Response 4.2.1 After the occurrence (discovery) of a food safety accident, the command center shall immediately take control measures such as sealing up the food and raw materials, tools and equipment that cause or may cause the food safety accident. 4.2.2 When a fire breaks out, the discovery department shall immediately notify the command center and notify 119 to call the police in time. The command center shall arrange personnel for disaster relief and contact emergency rescue matters. According to the nature of the fire, the power supply shall be cut off in time, and the fire shall be put out according to the division of labor, and evacuation personnel and materials shall be organized. 4.2.3 In case of leakage of hazardous chemicals, the discoverer shall immediately take measures to control the leakage, and report to the person in charge of the department or the keeper to properly dispose of the leaked hazardous chemicals. 4.2.4 When water and steam are abnormal, the workshop will stop production, and the unfinished products will be inspected. Those that meet the standards can enter the next working procedure, and those that do not meet the requirements will be subject to the Nonconforming Product Control Procedure. 4.3 After reporting the health administrative department at the township level where the accident occurred, the emergency plan for food safety accident shall be started immediately by the plan start command center. 4.4 Investigation and Disposal 4.4.1 Command Center informs all departments to protect the site; Stop the production of unsafe food and notify the sales department to stop selling unsafe food or food with possible unsafe factors. Inform consumers to stop using unsafe food or food with unsafe factors. 4.4.2 Make a recall plan for the identified unsafe food. 4.4.2 After the company's possible accidents and emergencies occur, the production department and the office shall, jointly with relevant departments, analyze the causes of the accidents and take corrective measures against the causes of the accidents. 4.5 Responsibility Investigation Carry out the responsibility investigation of food safety accidents, find out the cause of the accidents, distinguish the responsibilities, and punish those responsible for dereliction of duty, dereliction of duty and other behaviors in the process of prevention, notification, report, investigation, control and treatment of food safety accidents. If legal responsibilities need to be investigated, the relevant state departments shall investigate their responsibilities according to relevant laws, regulations and policies. 4.6 After summing up and analyzing the aftermath of food safety accidents, all departments should timely summarize and analyze the lessons of emergency rescue, put forward suggestions for improving emergency rescue work, complete the summary report of emergency rescue and report it to the command center, and study and formulate measures to improve emergency rescue work. 5. Emergency drills

Emergency drills should be conducted regularly or irregularly every year, and emergency plans should be improved at the same time. 6. Supplementary Provisions 6.1 The term 6.1.1 Food refers to all kinds of finished products and raw materials for human consumption or drinking, as well as articles that are traditionally both food and medicine, but does not include articles for therapeutic purposes. 6.1.2 Food safety means that food is non-toxic and harmless, meets the nutritional requirements, and does not cause any acute, subacute or chronic harm to human health. 6.1.3 prepackaged foods refers to food prepackaged or made in packaging materials and containers. 6.1.4 Food additives refer to synthetic or natural substances added to food to improve the quality, color, aroma and taste of food and meet the needs of preservation, preservation and processing technology. 6.1.5 Packaging materials and containers used for food refer to products such as paper, bamboo, wood, metal, enamel, ceramics, plastics, rubber, natural fibers, chemical fibers, glass, etc. used for packaging and containing food or food additives, and paints that directly contact with food or food additives. 6.1.6 Tools and equipment used in food production and operation refer to machinery, pipes, conveyor belts, containers, utensils, tableware, etc. that come into direct contact with food or food additives during their production, circulation and use. 6.1.7 Detergents and disinfectants used for food refer to substances directly used for washing or disinfecting food, tableware and utensils, equipment or food packaging materials and containers that come into direct contact with food. 6.1.8 Shelf life refers to the period during which prepackaged foods can maintain its quality under the storage conditions specified in the label. 6.1.9 Foodborne diseases refer to infectious and toxic diseases caused by pathogenic factors in food entering human body. 6.1.11 Food poisoning refers to acute and subacute diseases after eating food contaminated by toxic and harmful substances or food containing toxic and harmful substances. 6.1.11 Food safety accidents refer to food poisoning, food-borne diseases, food pollution and other accidents that are harmful to human health or may be harmful. 6.2 Implementation Time This plan shall be implemented as of the date of issuance.