With the increasing abundance of material resources, people's demand for food is constantly improving, and more and more attention is paid to the nutrition, health, safety and hygiene of food. Therefore, it is necessary to make a good safety emergency plan. Next, I will share it with you, hoping it will help you.

Part 1

1. Organization for handling incidents:

Unit leader, Food and Drug Administration.

2. Reporting procedure:

1. Unit leader.

2. According to the incident regulations, report to the local and food safety offices.

III. Disposal measures

1. Report to the main leaders of relevant departments and units immediately after finding the situation.

2. Send the suspected poisoned person to the nearest hospital as quickly as possible, and call the emergency center to call "121" or "111" for help in case of emergency.

3. The existing food is sealed by the catering service management personnel, and irrelevant personnel are not allowed to go to the operation room or the rice sales office.

4. Immediately organize an emergency team to form an escort team, which will be arranged by the leader to be responsible for escort. Irrelevant personnel are not allowed to visit the medical unit without the approval of the higher level, so as not to affect the treatment order.

5. report to the food and drug administration according to the requirements of leaders.

IV. Precautions

1. Stabilize the staff's mood and ask all kinds of staff not to spread information in their own names, so as not to cause unnecessary confusion.

2. After the accident, we should pay attention to maintaining normal work order and organize personnel to do ideological work for food poisoning personnel.

3. If the news media requests an interview, it must be approved by the relevant leaders. Without the consent, no unit or individual is allowed to accept the interview, so as to avoid inaccurate reports.

4. When employees are found to have similar symptoms of suspected food poisoning, they should be sent to the hospital for treatment immediately.

5. Report to the Food and Drug Administration at all levels quickly.

6. do a good job in sampling the food eaten for inspection by the health department, and actively cooperate with relevant departments to sample.

7. Quickly check the list of people who eat toxic food and check their physical condition.

8. Actively cooperate with relevant departments at higher levels to do a good job in diagnosis, treatment, investigation and accident handling.

Part II

This emergency plan is formulated in order to effectively deal with food safety accidents that may occur in schools, ensure the efficient and orderly handling of accidents, minimize the losses caused by accidents, effectively protect the life safety of teachers and students, maintain the social stability of schools and promote the healthy development of school education.

1. Leading organization and responsibilities

1. Setting up a school food safety leading group:

Group leader: President Gao Shuanchang

Deputy Group Leader: Li Juji, Director of Political Education

Group member: Ju Zhibin, Meng Xinglong

An office is set up in the General Affairs Department, and Ju Zhibin is responsible for it

2. Institutional responsibilities

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command the handling of food safety accidents in a unified way, coordinate all forces to carry out emergency rescue and control the development of the situation. Organize the aftermath of the accident in a unified way, implement rectification measures, and restore the normal education and teaching order of the school as soon as possible. Regularly organize school food safety work summary and discussion.

3. Office responsibilities

Distribute relevant files of superiors and files and notices formulated by this office, guide subordinate departments or personnel to implement emergency response plans, report to the leader of the leading group immediately after receiving the accident report, keep abreast of the progress of emergency response, coordinate the relationship between all parties, be specifically responsible for personnel scheduling, organize logistics support, and ensure the orderly emergency response. According to the work plan and the instructions of the leading group, carry out food safety publicity and prevention work in schools in a planned and organized way, and organize relevant personnel to carry out regular and irregular inspections on the work, feedback the inspection situation to the leading group in time, and put forward phased work suggestions.

2. Daily work:

1. Improve the system. Comprehensively revise and improve the food safety system of our school.

2. Strengthen supervision. Under the specific guidance of the leading group, focusing on the implementation of various food systems, and combining with other safety work in the school,

conduct regular and irregular supervision.

3. Carry out duties. The principal is the first responsible person for school food safety, the safety supervisor is the direct responsible person, and the canteen managers and employees are responsible for their own duties.

4. Strengthen education. Strengthen the publicity and education of food safety knowledge for teachers, students and canteen employees, enrich safety knowledge, enhance safety awareness and improve consciousness and sense of responsibility by holding special knowledge training courses.

5. add devices. Schools should control the equipment standards and gradually improve and improve the equipment of food facilities.

3. Emergency treatment of accidents.

1. reporting system. Food safety accidents must be reported in time after they occur. Specifically, teachers and students find a small number of mild symptoms such as vomiting and diarrhea below 5 people and report them to the members of the school health leading group in time; If a serious food safety accident is found, it refers to the occurrence of serious food poisoning symptoms or the group with more than 5 people with the same symptoms, and it should be reported to the leader of the leading group immediately. The leading group shall report to the higher education department and local authorities, and immediately start the school food safety emergency plan. Establish a regular reporting system according to the actual situation in accident handling.

2. Rescue measures. In the event of a serious school food safety accident, the principal is responsible for the rescue command, and the principal should make a decisive decision and immediately start the school emergency plan. According to the preparatory plan, take your positions and organize rescue operations. To find out the symptoms initially, the cause of the accident should be thoroughly investigated, the patients should be investigated, and a dynamic roster should be established to prevent omissions.

3. Medical rescue. In the event of a serious food safety accident in the school, you should immediately send medical assistance to the nearest medical institution and health and epidemic prevention department, and call "121" for medical rescue. It is necessary to promptly and decisively send the sick people to the hospital for rescue. Take the initiative to report the incidence to medical personnel and do a good job in maintaining order.

4. Contact parents. If there is a serious food safety accident in the school, you should get in touch with the parents of the affected students in time, truthfully explain the incidence, and do not blindly guess. Do a good job in calming students' parents' minds and prevent excessive behavior. Set up a parent liaison office to answer parents' questions in time and do a good job of service for parents as far as possible.

5. Pathogen protection. After a serious food safety accident occurs in the school, samples of canteen dishes and suspicious food should be sealed immediately, so as to find out the cause of the disease in time.

6. Personnel scheduling. Accident emergency personnel shall be uniformly arranged by the leader of the leading group and arranged by the office. When necessary, personnel may be dispatched to the health and epidemic prevention department to support accident handling. Clear division of labor, implement responsibilities, obey orders, and ensure that they are in place.

7. information disclosure. Ensure that teachers, students and parents have the right to know in the process of accident occurrence and handling, make information public in a timely and accurate manner, and report it to the higher authorities truthfully, without concealing or making false reports. Some rumors should also be clarified in time to avoid unnecessary misunderstandings.

iv. investigation of accident responsibility.

1. Seriously investigate those responsible for the accident.

2. Seriously investigate the accident concealment, false report and failure to report in time.

3. Seriously investigate the behaviors that affect the smooth implementation of the emergency plan, such as dereliction of duty and buck passing.

Chapter III

This plan is formulated in order to conscientiously implement the Food Safety Law, the Regulations on School Hygiene Work, the Regulations of the Ministry of Education on the Hygiene Management of School Canteen and Students' Collective Dining, and the spirit of the food work conference of the Municipal Education Bureau, minimize the damage caused by food safety accidents, and ensure the safety of teachers and students.

I. working principles.

1. All-round prevention: Start this plan when food poisoning and other food safety accidents occur among teachers and students in the school canteen.

2. Clear responsibilities and implement responsibilities. In accordance with the principle of unified leadership of the principal, specific responsibility of the vice principal in charge, and coordination and cooperation of all offices, hierarchical management shall be implemented and duties shall be carried out.

3. Respond in time and act quickly. We should respond quickly to food safety accidents in schools, start emergency plans in time, strictly control the development of the situation, and effectively carry out rescue, treatment and rectification work.

second, the accident classification.

according to the nature, degree and scope of food safety accidents, food safety accidents are divided into four levels. That is, particularly serious food safety accidents, major food safety accidents, major food safety accidents and general food safety accidents.

third, the rescue system.

1. The school set up an emergency leading group for food safety accidents to command the emergency response work in a unified way. The composition and responsibilities of the emergency response leading group are as follows:

Team leader: ×××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××

deputy head: ××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××× Other members of the leading group are composed of the director of the guidance office and the director of the general affairs office.

2. In case of food safety emergencies, the principal will start the following leading groups to devote themselves to rescue work.

①. The emergency command group is mainly composed of the leader and deputy leader of the leading group, and its functions mainly include: arriving at the scene quickly, knowing and mastering the accident situation, controlling the situation, preventing the situation from expanding, formulating treatment measures, reporting the situation to the superior in time and organizing rescue efforts.

②. Medical rescue team, leader: ×××, all members of the General Affairs Department. Main responsibilities: immediately organize the injured to go to the hospital for treatment, cooperate with the hospital's treatment work, track and understand the injury dynamics, receive the parents of the injured, and do a good job of appeasement to prevent the occurrence of * * *.

③. On-site control team, leader: ×××, all members of the teaching and guidance office. Main responsibilities: control the scene, maintain order, persuade irrelevant personnel to leave, prevent chaos, investigate other injured personnel, organize forces to be sent to the hospital, receive parents, do a good job of explanation, assist in investigating the cause of the accident and master first-hand information.

④ logistics support team, with team leader: ×××, and all canteen staff. Main responsibilities: do a good job in logistics support, cooperate with medical and epidemic prevention institutions to carry out on-site disinfection, sampling and analysis, and do a good job in logistics service for on-site leaders.

⑤. Information group, which is mainly undertaken by Comrade XX. Make a written report on the whole process of the accident, sort out the evidence collection materials, do a good job in statistics and analysis of relevant materials, and timely complete the complete written materials and report them step by step.

fourth, the implementation system.

1. Monitoring:

Schools often check the hygiene and safety of canteens to achieve early detection, early prevention, early rectification and early resolution to avoid accidents.

2. Early warning:

Strengthen the hygiene supervision of school canteens, establish and improve food safety files, analyze and report early warning information that may lead to major, large and general food safety accidents in time, and do emergency work well.

3. Report:

In accordance with the relevant provisions of food safety accident report, report the problems found in time.

4. Reporting procedure:

①. Initial report: report the brief course of the accident and estimate the direct economic loss, etc. ② Closing report: report at any time according to accident handling procedures or requirements of superiors. ③ Summary report: make a summary report on the occurrence, cause analysis, appraisal conclusion, treatment opinions and preventive measures of the accident.

v. emergency response.

1. Graded response:

According to different levels, emergency plans should be launched in time to carry out rescue work quickly and effectively.

2. Emergency measures:

After the food safety accident happens, immediately start the emergency plan, and under the unified command of the superior leaders, earnestly perform their duties as required, and actively carry out on-site rescue and disposal work.

3. Emergency treatment:

When the situation deteriorates sharply, make an emergency treatment plan in time, report it to the superior leader for approval, and take emergency treatment measures quickly.

4. Emergency termination:

After the food safety accidents and hidden dangers are eliminated, the school should put forward a proposal to terminate the emergency response and report it to the superior leaders for approval.

VI. Emergency support.

1. Information guarantee:

The school has established a special information reporting system for food safety, which is responsible for the collection, reporting, processing and transmission of information.

2. Medical security:

Establish the school medical room and set up a food safety accident rescue team, and take immediate measures when finding abnormal situations.

3. Financial guarantee:

The school allocates certain funds from public funds to handle food safety accidents.

VII. Safety education.

the school should strengthen the publicity and education of food hygiene and safety knowledge for all teachers and students, improve their awareness of prevention, reduce accidents and ensure the safety of teachers and students.