? The country is people-oriented, people take food as the sky, food safety as the first priority, food safety is related to the national economy and people's livelihood, and the responsibility is more important than Mount Tai. However, food safety incidents occur frequently, which makes consumers extremely uneasy. For this reason, the country has also taken corresponding measures. Do you know how to make an emergency plan for food safety? The following are three 811-word model articles of food safety emergency plan that I share with you, for your reference. You are welcome to read them.

? Food safety emergency plan 1

? I. Measures to prevent food poisoning

? (a) improve the food poisoning reporting system

? Restaurants should conscientiously implement the food hygiene of the Ministry of Health and the spirit of (food poisoning investigation and reporting methods) in order to take preventive measures in time.

? (2) extensive publicity and education on food poisoning prevention

? Carry out extensive and in-depth publicity on the prevention of food poisoning, and make full use of radio, television, newspapers, blackboard newspapers, posters and physical specimens in combination with the actual situation of the school to publicize and popularize relevant health knowledge, improve the health management level of food practitioners and teachers and students, and reduce the occurrence of food poisoning.

? (3) Preventive measures for bacterial food poisoning < P >? (1) Prevent bacteria from polluting instruments: The food industry and food commercial system, as well as collective canteens, should strengthen the hygiene management of foods, especially animal foods such as meat, fish and milk, and prevent pollution during production, processing, supply and marketing. It is important to know that food practitioners should pay attention to personal hygiene when transporting by car, storing at low temperature, and selling tools, and have regular physical examinations. If they find any sick or sick people who are not suitable for food work, they should change jobs in time.

? (2) Measures to control bacterial pollution and growth and reproduction, mainly low-temperature preservation. Store food according to the hygienic requirements for low-temperature storage of food to prevent food from rotting and deteriorating.

? (3) Kill pathogenic bacteria. The main measure to kill pathogenic bacteria is high temperature sterilization. When the deep temperature of meat food reaches 81 degrees, Salmonella can be completely killed in 12 minutes. Cooked food and leftover rice separated from meals must be fully heated before being sold or eaten.

? (D) Prevention of chemical food poisoning < P >? (1) Some chemicals are similar in shape to edible flour alkali, starch, salt, etc., so they are often misused and eaten by mistake, resulting in poisoning. Therefore, the management of units equipped with toxic chemicals should be strengthened, and the system of storage and collection should be strictly implemented. It is strictly forbidden to bring toxic chemicals home for use.

? (2) Strengthen the management and use of pesticides. Pesticides should be kept in a special warehouse, not in the same warehouse as food, to prevent food pollution. And strictly abide by the relevant provisions on the use of pesticides.

? (3) Containers for packaging or containing toxic chemicals shall not be used for packaging or containing food.

? (5) Preventive measures for toxic animal and plant poisoning < P >? Poisonous animals and plants are often similar to some edible foods. If people eat them by mistake without recognizing them, they will cause poisoning, such as poisonous mushrooms and wild fruits. Therefore, it is necessary to strengthen publicity, improve the ability to identify toxic or non-toxic animals and plants, and prevent accidental collection and eating. The unrecognizable toxic animals and plants must be identified by the relevant departments and confirmed to be non-toxic.

? Ii. emergency measures for food hygiene poisoning incidents

? 1. If anyone is found to have symptoms of poisoning in the hotel, whether by mistake or intentionally taking poison, he should immediately call the police and report to the general manager;

? 2. Call the emergency center by the assistant manager in the lobby? 121? Call for help, waiting for medical staff to ask for help;

? 3. Check the poisoned person's documents and other items with the consent of the police, and the police will inform the poisoned person's unit or relatives and friends;

? 4. Protect the scene where the poisoned person is located, and don't let anyone touch toxic or suspected toxic items (such as drugs, containers, drinks and food, vomit, etc.);

? 5. Register and keep the personal belongings of the poisoned person or hand them over to the police as required by the police, and sign for them;

? 6, the relevant information (police car, ambulance car number; The time of arrival and departure, the name of the person in charge of the police, etc.) are registered for the record;

? 7, found the poisoner or suspicious personnel immediately stranded, traffic police processing;

? 8. For guests dining in hotels, in addition to the above work, the dishes, tableware and residues of the guests should be sealed and handed over to the police for testing and identification.

? The emergency treatment of special events outside the scope of the above emergencies shall be arranged with reference to the above measures.

? The drill of this plan is organized and implemented by the emergency response team of the department. Food safety emergency plan 2

? In order to establish and improve the rescue system and operation mechanism for food safety accidents in our school, effectively prevent, timely control and reduce the occurrence of food safety accidents in our school, ensure the health and life safety of teachers and students, and maintain the normal social order and school education and teaching order, this plan is formulated in accordance with the relevant requirements of food safety and the actual situation of our school.

? Organization

? Set up a leading group for emergency rescue of major food safety accidents.

? Team leader:

? Deputy team leader:

? Member:

? Responsibilities of the leading group:

? 1. When a major food safety accident occurs, the emergency rescue work leading group shall promptly implement the rescue work and report to the town government and the Education and Sports Bureau in time;

? 2. Accept the unified command of emergency headquarters, a superior major food safety accident, and cooperate with the health administrative department and the food and drug supervision department to investigate the causes of major food safety accidents caused by school canteens and students' meals at school and organize emergency rescue and handling.

? (a) the scope and procedures for reporting minor food safety accidents

? A minor food safety accident or event meets one of the following conditions:

? 1. Found poisoning cases 1? 3 cases or more than 3 suspected poisoning cases, which may cause certain harm;

? 2. There are other units or individuals around the campus who have a group food safety accident, which may cause serious harm to the teachers and students of the school.

? If there is an ordinary food safety accident or incident in the school? In 3 cases, the relevant personnel at the scene should immediately report to the person in charge of the unit, and the person in charge of the unit should immediately report to the leaders of the town government and the Education and Sports Bureau by telephone or other effective means.

? (2) the scope and procedures for reporting major food safety accidents

? According to the classification of food safety accidents, the school should make corresponding responses according to the classification of accidents, as follows: If there is a general food safety accident in the school, the relevant personnel at the scene of the accident should immediately report it to the person in charge of the unit. After receiving the report, the person in charge of the unit will report to the town government and the Education and Sports Bureau by telephone or other effective means at the first time. And report in writing within 2 hours.

? (3) reporting requirements

? The accident report is divided into initial report, stage report and summary report. The specific requirements are:

? 1. Initial report. As far as possible, the time, place, unit, degree of harm, number of cases, number of deaths, reporting unit and reporting time, contact personnel and contact information of reporting unit, preliminary judgment of the cause of the accident, measures taken after the accident and accident control shall be reported in detail, and a brief course of the accident shall be reported if possible. Make an oral report at the first time and then make a written report within 2 hours.

? 2. Stage report. It is necessary to report the new situation, but also to supplement and revise the initial report, including the development and change of the accident, the disposal process, the cause of the accident and so on. Major and particularly major food safety accidents shall be subject to the system of situation change process report and daily report.

? 3. Summarize the report. Including the appraisal conclusion of major food safety accidents, summarizing the handling of accidents, analyzing the causes and influencing factors of accidents, and putting forward suggestions for the prevention and disposal of similar accidents in the future.

? (4) emergency response to accidents

? 1. We should adhere to the people-oriented principle, quickly organize manpower and necessary emergency rescue equipment, equipment and materials, and send patients and victims to Huidong Overseas Chinese Hospital for treatment.

? 2. All teaching staff should quickly enter the working state, and the emergency rescue leading group should keep abreast of the accident situation and study and determine the treatment work.

? 3. Immediately stop the production and business activities of school food stalls and canteens, report to the town government and the Education Bureau in a timely manner, and close the food and raw materials, tools, equipment and sites that cause food poisoning or may cause food poisoning.

? 4. Safely arrange the work, study and life of other teachers and students, and do a good job in the reception of students' parents and social personnel.

? (5) personnel and material support in the emergency rescue process

? (1) Immediately after the accident is discovered, all the faculty and staff should be organized to enter the state of emergency treatment and rescue.

? (2) If medical personnel need to go to the scene for medical treatment or experts need to go to the scene to evaluate the accident, they should get in touch with relevant departments in time, request assistance and timely mobilize necessary resources such as drugs and medical devices to support the on-site treatment and epidemic prevention work.

? (3) Arrange a special person to be responsible for contacting the town government, the Education and Sports Bureau and the medical treatment team, and request assistance from the town emergency headquarters or relevant departments when necessary to ensure the smooth progress of emergency treatment.

food safety emergency plan 3

? 1. Food hygiene and safety are related to the life and health of consumers and the life and death of enterprises. In order to effectively prevent, timely control and eliminate the hazards of unexpected accidents in food and beverage consumption, and to improve the emergency ability of ensuring food hygiene and safety and handling emergencies in this enterprise, this plan is formulated in accordance with relevant laws and regulations and the emergency plan of higher authorities, combined with the actual situation of this enterprise.

? Ii. set up an emergency plan handling team for food hygiene and safety emergencies, which is responsible for the organization and coordination of emergency handling of food safety emergencies in this enterprise and the handling of related responsibilities.

? Group leader:

? Deputy team leader:

? Member:

? The above-mentioned relevant members are responsible for all relevant departments and cooperate closely under the leadership of the team leader.

? Iii. job requirements and responsibilities:

? 1. Raise awareness and strengthen leadership. Members of all departments should conscientiously do a good job in the prevention and emergency response of food safety emergencies in accordance with the guiding principles of people-oriented, safety first, unified leadership and graded responsibility, so as to ensure the life, health and safety of consumers and safeguard their vital interests.

? 2. Make plans to improve emergency response capability. Formulate the emergency prevention and emergency response plan for food safety in this farm. Members of all departments should strengthen emergency drills in light of the actual situation and in accordance with the Emergency Plan, be familiar with the specific work of emergency response such as grading report, personnel rescue, cause analysis and accountability, and improve the ability and level of emergency response.

? 3. Job responsibilities and emergency measures: the team leader is responsible for convening, organizing and coordinating members to prevent, control and deal with emergencies, and maintaining close communication and contact with health management departments and relevant government departments. In case of food safety emergencies, relevant members must immediately report to the team leader, who will report to the county health bureau and the county food safety emergency leading group according to the emergency level. At the same time, we should immediately start the emergency plan and request the government emergency agencies to implement emergency reinforcements in time.

? Fourth, emergency measures:

? 1, strengthen the daily monitoring, according to the dining rules, pay close attention to the dining staff, such as abnormal dining staff, relevant personnel should immediately report to the team leader.

? 2. After receiving the report, timely analysis, evaluation and early warning should be made, and major food safety accidents that may be caused should be found, reported and controlled early. According to the actual situation, relevant members should assign tasks according to their division of labor and execute according to the predetermined plan in the shortest time.

? 3. In case of food poisoning or suspicious food poisoning, stop eating suspicious food immediately, and pay attention to the sample retention of food and related raw materials and tableware.

? 4. Emergency emesis can be used to eliminate poisons as soon as possible, such as using chopsticks or fingers to stimulate the pharynx to induce emesis, and at the same time, make vomit samples to be investigated.

? 5. Send the poisoned patient to the nearest hospital for diagnosis and treatment as soon as possible, and report to the health department.

? 6. Afterwards, the articles in the place shall be disinfected according to the guidance of the health supervision department.