Emergency plan for canteen meals

In daily study, work and life, there are sometimes unexpected events. In order to reduce the consequences of accidents, it is usually necessary to prepare an emergency plan in advance. So how should the emergency plan be compiled properly? The following is the emergency plan for canteen feeding that I have compiled for you. Welcome to read and collect it.

emergency plan for canteen feeding 1

The canteen is a place where people gather and is the key fire prevention part of our factory. In order to do a good job in fire safety, ensure quick response, clear division of labor, orderly disposal and timely rescue in case of sudden fire disaster, and strive to minimize casualties and property losses, this fire fighting and emergency evacuation plan is formulated.

1. Fire safety work organization

Team leader: Zhang Bin

Team members:

2. Responsibility of fire safety work organization

Responsible for holding fire safety work meetings at regular intervals, conveying relevant documents and meeting spirit of superiors, and deploying, checking and implementing fire safety matters. Be responsible for handling, reporting, monitoring and coordinating the emergencies of the department, and ensure the smooth implementation of emergency instructions; Do a good job in publicity, education and inspection, and strive to minimize fire accidents.

be responsible for the improvement of fire-fighting facilities and the preparation of fire-fighting appliances, and check the safety of electricity and fire use in all parts of the canteen; In case of fire, lead volunteer firefighters to participate in fire fighting and disaster relief work.

members of the emergency evacuation team:

ensure that the fire safety passage is unblocked and the emergency lighting and indicator lights are in good condition. In case of fire, know the ways and means of escape and guide the dining staff to evacuate the scene quickly.

iii. Fire fighting and emergency evacuation measures

1. When a fire or smoke is found in a certain part, the first discoverer should cut off the power and gas in time, and call while fighting to control the fire. Other personnel should immediately put out the fire and report to the security department in time when they hear the call, and call the factory alarm number 5257119 or directly call 119 according to the fire.

2. When giving an alarm to 119, make clear the unit, fire location, burning materials, the name and contact number of the alarm person, and send someone to meet and guide the fire truck at the intersection.

3. The parties involved in the fire-related canteen should report to the members of the fire fighting headquarters about the personnel and materials stored in the fire area, especially about whether there are inflammable and explosive articles in the fire.

4. members of the evacuation team should open the fire escape in time, correctly guide the evacuated employees to the evacuation escape, and inform everyone of the correct escape methods. According to the established position, use fire extinguishers to put out the fire, and assist relevant departments to rescue the wounded. In the fire evacuation, we should first pay attention to the rescue of female workers and the elderly and infirm, and persuade the onlookers at the fire scene to leave the fire in time. In the fire evacuation, people should be dispersed as much as possible to avoid a large number of people rushing to an exit, causing casualties.

5. After the fire, when the passage is blocked by smoke, the evacuees should promptly pass towels, wet cloth strips and other articles to the trapped people to cover their mouths and noses, and call everyone to rush out of the fire.

6, in order to better cope with emergencies, managers and staff must obey the command of the field headquarters.

7. Take effective measures in time to protect large objects and equipment that are difficult to carry at one time.

8. If there are toxic gases in the burning materials in the fire, the personnel entering the fire must take anti-virus measures. For example, cover your mouth and nose with a wet cloth to prevent poisoning.

9. Protect the site after the fire fighting, so as to find out the cause of the accident. Emergency plan for canteen feeding 2

1. Organization:

Team leader: catering manager

Deputy team leader: inspector

Members: target responsible persons and inspectors in canteens

2. Various emergency plans:

(1) Emergency treatment in case of group food poisoning

Its methods are:

1. The consumption and sale of suspected poisoned food should be stopped immediately to prevent the poisoning surface from expanding, and it should be reported to the catering and head office immediately, and then the office should report to the college leaders and the municipal health law enforcement supervision office, briefly explaining the poisoning location, the time when food poisoning occurred, the number of people, whether there was any death or not, and the suspicious food that caused poisoning. If a poisoned person dies, he should immediately report to the public security organ. At the same time, he should organize personnel to help rescue and resettle the poisoned patient, and send the poisoned patient to the affiliated hospital for rescue treatment as soon as possible, so as to alleviate the patient's pain and control the situation.

2. On-site treatment of food poisoning: Before the health department arrives, the poisoning site or suspicious food should be well protected, and the remaining suspected poisoned food should not be destroyed or dumped in a hurry. The tools and containers for food should be properly kept, touched or kept. Such as knives, chopping blocks, rags, vegetable baskets, pots, etc., do not rush to clean and disinfect. If a patient vomits or excretes, it should be kept for sampling inspection to find out the cause of poisoning.

3. Cause investigation: When the health department arrives at the scene for investigation, the relevant personnel have the responsibility to assist the health department personnel in the investigation, truthfully reflect the situation related to this food poisoning, and assist in explaining the types and varieties of food supplied in detail. Food eaten by the patient, meal time, number of diners, number of known cases, source of suspected poisoned food, food quality, preservation conditions, cooking operation method, receipt temperature and time, whether the food is cooked, what container to use after cooking, sanitary condition of the container, whether it is special, how long to store it before eating, whether the food has been changed after cooking, and the operating hygiene condition of the suspected poisoned food when changing the knife. If necessary, the relevant personnel who operated at that time shall classify the food as suspected poisoned.

(2) Emergency handling of disputes such as quarrels and fights between students and the kitchen staff in the canteen.

The solution is:

The responsible personnel should immediately come forward to stop, calm down the incident, evacuate the onlookers, and take one or both sides aside to solve the problem. If necessary, report to the head office and relevant departments of the college for settlement.

(3) Emergency treatment of students being scalded by hot soup while eating.

The solution is:

No matter who is on the scene, the staff of catering companies and canteens should immediately take measures to wipe off their oily soup. If the burns are serious, the management personnel should immediately notify the office of the head office to arrange personnel to be sent to the hospital infirmary or the hospital designated by the college for treatment.

(4) Cooking management personnel meet during operation;

(1) Finger cut by a knife

(2) Electric shock when opening and closing the switch

(3) Burning and scalding by steam and boiling water

(4) Oil pan fire

(5) Emergency treatment of fire caused by electric shock.

The treatment method is:

(1) If the knife wound is soft and slight, you should take timely treatment measures, get a paste from the administrator, and remind the comrade that the wound can't get wet within eight hours, and you can't take the job of directly importing food until the wound is healed. If the knife wound is serious, you should immediately go to the affiliated hospital of the school for dressing and notify the catering company so as to take effective measures in time to solve it. (2) Turn off the main electric brake immediately, separate the conductive contact parts between the conductor and people with insulators such as dry wooden sticks, and notify the office when necessary.

(3) Immediately uncover or take off the clothes attached to your body, and go to the hospital clinic or the affiliated hospital for medicine in time, and report to the head office at the same time.

(4) Don't panic, immediately add cold oil, then extinguish or cover the fire source, and then move the surrounding flammable items.

(5) Turn off all power immediately, take down the fire extinguisher to put out the fire, and immediately notify the catering company.

(5) Emergency treatment of stolen goods,

The method is:

The discoverer should immediately report to the catering company and protect the scene, so that relevant leaders and public security personnel can observe the scene or collect evidence at the scene.

(6) Emergency treatment in case of temporary power failure and the backup power supply can't work normally

The solution is:

1. Turn off the mainframe, and each group will turn on the kitchen rice vending machines in an independent state.

2. The computer operator will report the loss one by one.

3. After all the meals are sold in each kitchen, the amount and number of people sold in each rice vending machine should be recorded in detail, and then the machine should be turned off immediately.

4. The microcomputer operator shall make a unified summary one by one and make detailed records, and observe whether the summary is normal and make records.

(7) Emergency rescue measures for boiler safety accidents:

1. The earliest discoverer immediately reports to the manager of the catering company, and at the same time gives an alarm to the security department, and takes all measures to cut off the accident source.

2. After receiving the alarm, the security office shall promptly notify the relevant departments to issue instructions for handling according to the emergency rescue plan, and at the same time issue an alarm to inform the members of the headquarters, the fire brigade and professional rescue teams to rush to the scene of the accident.

3. The members of the headquarters should first report to the Bureau of Quality and Technical Supervision and the Administration of Work Safety. If there is a secondary fire and toxic gas leakage, they should also immediately contact the relevant departments such as Fire 119 and medical and health care, and at the same time send people to protect the site and take corresponding measures.

4. In the boiler room where an accident occurred, the source (or leaking part) of the accident should be found out quickly and the reason should be found out. If the accident can be eliminated by appropriate remedial measures or cutting off materials, self-help should be given priority to, and at the same time, report to the headquarters and put forward specific measures for plugging or emergency repair.

5. After the fire brigade arrives at the scene of the accident (if there is poison, it is necessary to wear a gas mask), first find out whether there are any casualties at the scene, and leave the injured person from the scene as quickly as possible. If there is poison, evacuate the injured person to the upwind direction according to the wind direction and wind speed at that time.

6. After the members of the headquarters arrive at the scene of the accident, they make corresponding emergency decisions according to the accident situation and the degree of harm, and order all emergency rescue teams to carry out rescue immediately. If the accident expands, they should ask for support.

7. After the logistics service corporation and the security office arrive at the scene of the accident, they, together with the department where the accident occurred, will make a decision to stop the furnace partially or completely depending on whether it can be controlled after finding out the reasons.

8. After arriving at the scene, the security team will take charge of public security and traffic command, organize picketing, set up posts around the scene of the accident, divide the restricted area and strengthen vigilance and patrol inspection. If the spread of toxic gas endangers the safety of people inside and outside the school, relevant personnel should be quickly organized to assist neighboring units and passers-by to evacuate to a safe area in the upwind direction under the coordination of the district and municipal headquarters.

9. After the emergency rescue team arrives at the scene, it should cooperate with the fire brigade to immediately rescue the wounded or poisoned personnel. The injured should take corresponding first aid measures in time according to the situation, and the wounded should be cleaned and bandaged or given oxygen first aid, and the seriously injured should be sent to the hospital for emergency treatment in time.

11. After the emergency rescue team arrives at the scene, according to the' emergency repair instruction' issued by the headquarters, the equipment will be quickly repaired to control the accident and prevent the accident from expanding.

11. When the accident is under control, two special working groups will be set up immediately:

(1) An accident investigation team composed of the Commission for Discipline Inspection, the State-owned Assets Infrastructure Department and the Finance Department will investigate the causes of the accident and study and formulate accident prevention measures.

(2) The boiler operators of the Logistics Service Corporation and the accident department will form the emergency repair team, study and formulate the emergency repair plan, and immediately organize emergency repair to resume production as soon as possible. Emergency plan for dining hall meals 3

1. Purpose and basis

In order to organize rescue in time and effectively in case of emergencies and minimize losses. According to the Emergency Response Law of the People's Republic of China and the company's requirements, combined with the actual situation of the restaurant, this plan is formulated.

ii. scope of application

this plan is applicable to the kitchen and food warehouse of the staff canteen.

III. Basic information

The staff canteen is divided into dining room, kitchen, canteen, private room and all the rooms inside.

IV. Discovery of fire

Fires usually occur with smoke, smell, light and other phenomena. Anyone who finds a fire in the restaurant area should do the following things quickly:

(1) Quickly identify the fire location, fire nature (electrical appliances, oil fires, articles) and report the fire situation to the restaurant manager;

(2) Quickly put out the fire by using nearby fire-fighting equipment to prevent the fire from spreading;

(3) When part of the fire develops into a whole fire, according to the instruction of the supreme commander at the scene, dial the special fire-fighting telephone number 119 to inform the fire brigade to support the fire fighting;

(4) When reporting the fire, you should state the specific location of the fire, the fire situation and your own identity, and the report should be quick, accurate and clear.

V. Fire fighting methods and precautions:

(1) The principle of saving people first and then putting out the fire.

(2) "Fire alarm is an order", no matter where the canteen staff find a fire, they should bravely and quickly use nearby fire-fighting equipment or fire-fighting items to put out the fire, and never run away from the fire;

(3) The members of the command team are both the fire-fighting responsible person and the on-site commander, and should quickly organize employees to put out the fire and control the fire in the fire stage;

(4) When putting out fire, first of all, turn off the exhaust fan, blower and air-conditioning switch of the restaurant, cut off the fire source, cut off the power supply according to the fire situation, and close the fire door to prevent the fire from spreading;

(5) Use fire-fighting equipment correctly to put out fires quickly and effectively. Fire extinguishers are generally used to extinguish fires, and high-pressure hoses are used to extinguish large fires, but remember. When the oil pan in the kitchen is on fire or the electrical appliances are on fire, it is forbidden to put out the fire with water, so as to avoid the oil pan overflowing and spreading flames to expand the fire area or damage the electrical appliances;

(6) Employees must know "three understandings and three skills". Three understandings (know what are the unsafe fire hazards in production operation, know the fire prevention measures, and know how to put out the initial fire). Third meeting (can call the police, can use all kinds of fire-fighting equipment, can put out the initial fire).

VI. Evacuation methods and precautions

(1) Evacuation timing: The fire at the site is quite large and can't be controlled. May endanger the safety of personnel, should organize personnel evacuation.

(2) evacuation mode: the fire is too big to control and may endanger the safety of all personnel, so all personnel should be evacuated.

(3) issuance of evacuation instructions: the issuance of evacuation instructions shall be decided by the center manager or the top leader on site according to the fire development, and no one shall issue evacuation instructions or evacuation alarm signals at will.

(4) Method of issuing evacuation instructions: The personnel on duty shall inform the personnel of the evacuation team, and the evacuation personnel shall verbally inform the dining guests to evacuate the restaurant.

(5) evacuation of the restaurant: the restaurant manager is responsible for the overall coordination of personnel evacuation; The staff is responsible for organizing the evacuation of restaurant personnel;

(6) evacuation of materials: the storekeeper is responsible for moving important materials away from the fire site by using the nearest evacuation door.

(7) It is necessary to master the timing and mode of evacuation. Early evacuation is easy to affect, and late evacuation may cause losses;

(8) Evacuation must be conducted in a unified command, organization and order to prevent chaos. The issue of evacuation instructions must be decided by the commander-in-chief or the top leader on site, and no one is allowed to issue evacuation instructions at will.