Emergency plan for canteen employees (5 articles in common)

In the ordinary study, work and life, unexpected events sometimes occur. In order to reduce the harm caused by accidents, it is often necessary to make emergency plans in advance. What problems should be paid attention to when preparing emergency plan? The following is the emergency plan for canteen employees that I have compiled for you (5 articles in general). Welcome to share.

emergency plan for canteen employees 1

according to the spirit of the notice from the higher authorities on safety work and the requirements of the college and the head office for safety work, combined with the actual situation of the catering company, in order to effectively safeguard the safety of the college, the emergency plan for safety work of this department is formulated through research.

1. Organization:

Team leader: catering manager

Deputy team leader: inspector

Members: target responsible persons and inspectors of all canteens

2. Various emergency plans:

(1) Emergency treatment in case of mass food poisoning

The methods are:

1. Once there are signs of food poisoning, whoever discovers it first should immediately stop eating and selling the suspected poisoned food to prevent the poisoning surface from expanding, and immediately report it to the catering and head office, and then the office will report it to the college leaders and the municipal health law enforcement supervision office, briefly explaining the poisoning location, the time of food poisoning, the number of people, whether there is death or not, and the suspected food that caused the 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 switch 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 lift or take off the clothes attached to your body, and apply medicine to the hospital clinic or affiliated hospital 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 instructions issued by the headquarters, it will quickly repair the equipment, 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 employees in canteen 2

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 member: Huang Zhongliang, Wu Huaxian, Zhu Xiaohong

2. Responsibility of fire safety work organization

Responsible for holding fire safety work meetings regularly, 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.

member of the emergency evacuation team: Huang Zhongliang and Wu Huaxian wish Xiaohong

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. Contingency plan for canteen employees 3

The management of university canteens is directly related to students' health, safety, normal study and life, and to the stability of universities. All the cooks in our catering service center should establish the idea of safety first, earnestly take responsibility, strengthen supervision and management, and prevent food poisoning incidents. In case of food poisoning, take emergency actions according to the following emergency plan:

1. The person in charge of the catering service center must arrive at the scene of the accident as soon as possible after receiving the report from the canteen. The word "fast" should be highlighted when dealing with food poisoning (especially chemical food poisoning). Timely treatment is not only very important to save patients' lives, but also more important to control the development of the situation (especially group poisoning).

1. notify the school doctor or call "121" emergency number to treat the patient, properly arrange and handle the patient and relieve his illness;

2. report to the leaders of the logistics support office, the principal in charge and other superior leaders in time;

3. When the number of people poisoned is large and involves a wide range, all forces should be coordinated to ensure the orderly rescue work. It is necessary to ensure the rescue quality of critically ill patients, strengthen the treatment and observation of lighter patients, and pay special attention to the potential harm of poisons to lighter patients.

Second, while rescuing patients, we should strive for time and organize manpower to find out the nature of food poisoning. If the time is delayed and the situation on the spot changes, it will be difficult to find out.

1. The canteen related to the incident will be closed immediately;

2. Stop eating suspected poisoned food immediately;

3. seal and sample the suspected poisoned food, and send the sampled food to the health and epidemic prevention department for testing;

4. To diagnose food poisoning, we should find out the real cause according to the typical clinical manifestations and the law of the same disease.

5. Laboratory examination of blood, urine and vomit can be carried out for people suspected of tetramine poisoning. If tetramine is detected, the public security department should be informed of the suspected criminal poisoning cases in a timely manner;

6. Protect the scene and collect evidence of punishment for offenders.

third, when carrying out the emergency reporting system, we should also pay attention to reporting the situation to the local government in time in order to obtain the support of the government. According to the needs of incident control, we suggest that the government organize health, medical care, medicine, public security, industry and commerce, transportation, posts and telecommunications, radio and television and other departments to take corresponding control and preventive measures.

fourth, do a good job in the aftermath.

1. Recover the sold poisoned food or suspected poisoned food;

2. Harmless treatment of poisoned food;

3. According to different poisoned foods, take corresponding disinfection measures for poisoned places;

4. Put forward measures and suggestions to prevent similar incidents from happening again;

5. accumulate food poisoning data to provide basis for improving food hygiene management. Emergency plan for canteen employees 4

1. Purpose and basis

In order to organize rescue in time and effectively in case of emergency 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

Fire.