Emergency plan for canteen safety (selected 5 articles)
In real study, work and life, it is inevitable to face unexpected emergencies. In order to make emergency response at the first time, it is often necessary to make emergency plans in advance. What problems should be paid attention to when preparing emergency plan? The following is my carefully organized emergency plan for canteen safety (selected 5 articles), which is welcome for your reference and hope to help you.
emergency plan for canteen safety 1
I. General principles
(1) Purpose of work
To establish and improve the prevention and rescue system and operation mechanism for sudden major food safety accidents, standardize and guide emergency handling, effectively prevent, actively respond to and control food safety accidents in time, organize emergency rescue work efficiently, minimize the harm of food safety accidents, safeguard public health and life safety, and maintain normal social order.
(II) Working Principles
According to the food safety working principle of "unified leadership of the government, coordination of functional departments and joint action of all parties", according to the scope, nature and degree of harm of food safety accidents, major food safety accidents in circulation are managed at different levels; The administrative departments for industry and commerce at all levels shall, in accordance with the provisions of this plan, formulate emergency plans for food safety accidents in industrial and commercial systems in the region and implement their respective responsibilities. Strengthen daily monitoring, timely analysis, evaluation and early warning. Respond quickly to major food safety accidents that may be caused, start emergency plans in time, strictly control the occurrence of accidents, effectively carry out emergency treatment, and do a good job in the aftermath of major food safety accidents and rectification supervision.
(III) Scope of application
This plan is applicable to major food safety accidents that occur in circulation (including possible ones) that endanger human health and life safety and cause serious social impact.
This emergency plan is applicable to major food safety accidents in the following situations:
1. The accident caused more than 1 deaths or poisoned more than 31 people.
2. More than 21 people died or were poisoned during natural disasters or during major sexual activities in the county.
3. The accident handling involves many functional departments of the county government, which requires unified leadership, unified command and coordination.
4. The cause of the accident may be caused by a new unknown creature, or it may imply a major food risk, which requires unified leadership, unified command and coordination.
5. The nature of the accident is bad, which may cause serious social impact.
II. Establishment and responsibilities of emergency handling headquarters
The county bureau shall handle the headquarters and responsibilities
1. Emergency command and responsibilities of major food safety accidents
After the occurrence of major food safety accidents, the county bureau shall set up a major food safety accident emergency headquarters (hereinafter referred to as emergency headquarters) and its office as needed, and under the leadership of the party group of the county bureau, it shall be responsible for the emergency handling of major food safety accidents in the circulation of the county industrial and commercial administration system. Emergency headquarters's main responsibilities are as follows:
(1) According to the instructions of emergency headquarters, a major national, provincial and municipal food safety accident, formulate emergency measures.
(2) to determine the decision-making and guidance for emergency handling of major food safety accidents.
(3) Organize and coordinate the county-wide industrial and commercial system to timely and steadily carry out the prevention and treatment of major food safety accidents.
(4) responsible for submitting important information of major food safety accidents.
2. Responsibilities of member units
Fair Trade Unit, Office (Information Office) Market Unit, Enterprise Unit, Legal Unit and Supervision Office are member units of emergency headquarters County Bureau.
The responsibilities of each member unit are:
(1) Fair Trade Unit (Consumer Protection)
Formulate emergency measures to prevent and handle major food safety accidents, guide and supervise the prevention and handling of major food accidents in branches and industrial and commercial offices, organize and investigate major cases, coordinate and cooperate with relevant government departments to do relevant work, and be responsible for guiding all localities to investigate and deal with hoarding and pressing production and living materials during major food safety periods, seek illegal income, and seriously disrupt the market economy.
(2) The office
reports the materials of major food safety accidents provided by various departments to the local government and the higher-level industrial and commercial authorities in accordance with relevant procedures and requirements, and is responsible for the handling of major food safety accidents, the publicity of the investigation and handling of major cases, and the correct guidance of public opinion.
(3) The Market Unit
is responsible for organizing and guiding the special inspections of centralized trading markets such as food wholesale markets and bazaars during major food safety accidents, and maintaining market trading order.
(4) Private enterprise shares
are responsible for organizing and guiding (sub-bureaus) to investigate and deal with trademark violations of enterprises involved during major food safety accidents, verifying the qualifications of subjects who are ordered to stop publishing and investigating illegal food advertisements involved during major food safety accidents, and investigating and dealing with violations of the registration management regulations of individual industrial and commercial households and private enterprises according to law.
(5) Legal Affairs Unit
is responsible for the administrative reconsideration of major food safety cases or administrative cases that are widely concerned by the society, and participates in guiding the research and coordination of relevant laws and regulations on major food safety accidents.
(6) The supervision office
is responsible for guiding (sub-bureau) industrial and commercial administrations to investigate and handle the responsibilities of relevant responsible units and people in accordance with relevant procedures and authorities.
Third, the county bureau should respond to measures
(1) After a major food safety accident occurs (now), the county bureau should immediately report to the county government and the municipal bureau, and under the unified leadership of the county government and the command of the municipal bureau, start the corresponding emergency plan, implement prevention and control measures as required, command and dispatch, and implement emergency support. Inform the relevant departments, adjacent to or possibly involving the county bureau.
(2) If an accident occurs in a sub-bureau or industrial and commercial office, it should immediately report to the township (town) government and the county bureau, and under the unified leadership of the township (town) government and the guidance of the county bureau, start the corresponding emergency plan, implement prevention and control measures as required, command and dispatch, and implement emergency support. The accident situation shall be reported and notified to the superior administrative department for industry and commerce and relevant departments in a timely manner.
the county bureau gives guidance, coordination, supervision, inspection and implementation to the emergency handling of accidents and gives support to relevant parties.
(III) Pre-treatment
After the occurrence of a major food safety accident and before the emergency plan is started, the administrative department for industry and commerce at the place where the accident occurred shall make proper pre-treatment according to the site conditions to control the situation.
(IV) Conversion of emergency level
After entering the emergency response state at all levels, the emergency office pays close attention to the development of the situation, summarizes and analyzes the relevant situation, and reports to emergency headquarters in time.
(5) Termination of response
After the risk factors or hidden dangers related to major food safety accidents are eliminated, the emergency office conducts analysis and demonstration, and after the on-site monitoring and evaluation have proved that there are no hazards and risks, it puts forward suggestions to terminate the emergency response, reports it to emergency headquarters, and ends the emergency response with the approval of emergency headquarters.
the emergency office shall supervise the rectification work of the units and responsible units where major food safety accidents occur, track the handling situation in time, and inform the handling results at any time.
iv. reporting, monitoring and early warning
(1) after a major food safety accident occurs, the administrative department for industry and commerce at the place where the accident occurred should report it to the local government and the administrative department for industry and commerce at a higher level in various ways, such as telephone, fax, behavior and internet, so as to ensure accuracy, timeliness and foolproof. As the case may be, notify the county (District) administrative department for industry and commerce of the accident.
(II) Reporting unit and time limit
1. For major food safety accidents in this county, the industrial and commercial office where the accident occurred should immediately report to the township (town) government and the county industrial and commercial bureau within 2 hours.
2. The industrial and commercial bureau of the county where the accident occurred shall report to the municipal bureau, county government and county food safety committee within 2 hours.
3. Contents of the report
(1) The initial report
includes the time, place, unit, degree of harm, number of deaths, reporting unit and reporting time of the accident, contact person and contact information of the reporting unit, preliminary judgment of the cause of the accident, measures taken after the accident and accident control, etc.
(2) Stage report
Completes the initial report, including the cause of the accident, development, changes, disposal process, new situations and problems occurring in the disposal process, and disposal suggestions.
(3) The handling report
includes the identification of major food safety accidents, summarizes the handling work of the accidents, and analyzes the causes and influencing factors of the accidents.
4. Information monitoring
The General Administration, provincial, city and county (district) industrial and commercial administrative authorities have established a unified monitoring and networking system for major food safety accidents. During the occurrence of major food safety accidents, closely monitor whether a certain food that has been confirmed as toxic or harmful or seriously unqualified in quality is still being sold in circulation through the following channels.
(1) Market inspection, market inventory, special law enforcement inspection, food quality monitoring in circulation, and removal, recall, delisting and destruction of problematic food;
(2)12315 Consumer Complaint Report accepted by Consumer Complaint Report Network;
(3) news media.
(4) notification from relevant departments.
5. Early warning of news
During the occurrence of major food safety accidents, the county (district) administrative departments for industry and commerce make an analysis and forecast of the hazards or hidden dangers, possible scope and degree of hazards that endanger people's health and life safety, organize experts to make an assessment, and issue early warning information in accordance with relevant regulations.
V. Post-treatment
1. Accountability
In the process of prevention, reporting, investigation, control and handling of major food safety accidents, the relevant responsible units and personnel are held accountable for their incompetence, irresponsibility, dereliction of duty and other behaviors in accordance with relevant laws, regulations and disciplinary provisions.
(1) Strictly investigate the responsibility of concealing, delaying and omitting information
If branches and industrial and commercial offices fail to fulfill their reporting responsibilities in accordance with regulations and conceal, delay reporting or make false reports about major food safety accidents in their own areas, relevant leaders and responsible persons shall be investigated for their responsibilities.
(2) Strictly investigate the responsibility of relevant personnel for "inaction"
For those who fail to comply with the requirements of the emergency plan of the Municipal Bureau and the local government, do not actively cooperate, shirk and wrangle, seriously damage the image of the administrative department for industry and commerce, and have a bad influence and serious consequences, the relevant leaders and personnel shall be investigated for responsibility.
(3) Strictly investigate the responsibilities of those who are ineffective in their work
If the supervision fails, dereliction of duty or dereliction of duty causes confusion in market procedures or seriously harms the interests of the public, the responsibilities of relevant leaders and personnel shall be investigated according to law and discipline; If a crime is constituted, criminal responsibility shall be investigated according to law.
2. Work reward
Those who have made outstanding contributions in the process of prevention, reporting, investigation, control and handling of major food safety accidents shall be commended or rewarded in time according to relevant policies.
3. Summary of the aftermath
After the emergency treatment of major food safety accidents is completed, the administrative departments for industry and commerce at the accident site should analyze the emergency lessons, put forward suggestions for improving the emergency treatment, form a summary of the aftermath and report it step by step. The summary includes the basic emergency situation, organizational system construction, emergency operation mechanism, emergency support, supervision and management.
4. Perfecting the system
On the basis of carefully analyzing the causes, finding artificial loopholes and summing up experiences and lessons, the administrative department for industry and commerce in the place where the incident occurred should improve the corresponding emergency system and improve the ability to deal with similar accidents, further strengthen daily supervision, implement responsibilities through the construction of systems and mechanisms, effectively eliminate potential safety hazards, and nip in the bud. Emergency plan for canteen safety 2
This plan is formulated in order to effectively deal with food hygiene, personal safety and health accidents that may occur in our park, 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 stability of the school and society, and promote the healthy development of school education.
1. Leading organization and responsibilities:
1) The main responsibilities of the leading group are: responsible for unified decision-making, organizing and directing the emergency response actions of public emergencies in the park, and assigning emergency handling tasks. Major issues should be reported to the Education Bureau in a timely manner.
2) medical rescue team: in case of food hygiene, personal safety and health accidents, they should immediately send medical assistance to the nearest medical institution 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.
2. Institutional responsibilities:
Leading group responsibilities:
Unified command of food hygiene, personal safety and health accident handling, coordination of 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 food hygiene and safety work in the park to summarize and discuss, form evaluation and feedback opinions, and be responsible for the annual assessment and evaluation of food hygiene and safety work in the school.
2. Daily work:
1. Improve the system. On the basis of the relevant systems and working opinions issued by the Education Bureau, it is required to comprehensively revise and improve the food hygiene and safety system in this park.
2. Strengthen supervision. Under the specific guidance of the leading group, focusing on the implementation of various food hygiene systems, combined with other safety work in our park, regular and irregular inspections were carried out, and the inspection results were fed back to the school in the form of notification.
3. Carry out duties. The head of the school is the first responsible person for school food safety, and the safety supervisor is the direct responsible person. The canteen managers and employees are responsible for their own duties.
4. Strengthen education. Strengthen the publicity and education of parents and children's food hygiene knowledge, enrich health knowledge, enhance health awareness, and improve consciousness and sense of responsibility.
5. add equipment. Schools should gradually improve and improve the equipment of food hygiene facilities according to the equipment standards.
3. Emergency treatment of accidents.
1. reporting system. Food hygiene, personal safety and health accidents must be reported in time. Specifically: teachers and students find a small number (less than 5 people) of mild symptoms (such as vomiting and diarrhea) and report to the team leader in time; If a serious food hygiene accident is found (referring to the incidence of a group with severe food poisoning symptoms or more than five people with the same symptoms, the same below), it should immediately report to the Education Bureau or the Health Supervision Bureau, and immediately start the emergency plan for food hygiene and safety in schools. Establish a regular reporting system according to the actual situation in accident handling.
2. Rescue measures. In case of serious food hygiene, personal safety and health accidents in schools, the head of the school shall be responsible for rescue and command. kindergarten leader