? Food for the people, food safety, related to the national economy and people's livelihood, the responsibility is heavier than Mount Tai. Food safety is a topic of concern to everyone, the development of food safety emergency plan is necessary, it should generally be established on the comprehensive disaster prevention planning. Do you know how to develop a food safety emergency plan? The following is a summary of a number of sample food safety emergency plans that I share with you to provide reference, welcome to your reference.
? Food safety emergency plan 1
? 1, strengthen the daily supervision
? School General Affairs Office, cafeteria managers, the school office and other relevant departments should be in accordance with their respective responsibilities, to strengthen the key varieties, key links, key places (cafeteria, dormitory), especially food procurement, operation and processing process, storage, consumption and other aspects of food safety daily supervision. In accordance with the occurrence of food safety accidents, the development of laws and characteristics, timely analysis of the degree of harm to the health of teachers and students, the possible development trend, and timely warning.
? 2, reporting system
? (1) after the occurrence of major food safety incidents (found), the person concerned at the scene of the accident should immediately report to the person in charge of the leading group of school food safety work, the person in charge of receiving the report, should immediately report to the central school, the health center and relevant departments.
? (2) Responsible for the report
? ① campus food safety work leading group and staff of the relevant departments; ② staff engaged in the food industry; ③ school teachers and students and staff.
? (3) the main content of the report: time, location, the number of people poisoned, clinical manifestations, preliminary analysis of the cause, the main body responsible, the measures taken and so on;
? (4) the report of the program: the incident party report? Emergency leadership team members immediately went to the scene to understand the basic situation (the food, eating time, the number of people poisoned)? Report to the emergency response team of the central school? Report to the food and drug supervision and management department (the number of people poisoned, clinical symptoms, the number of people who entered
? Food safety emergency plan2? First, food sales operators should establish food safety emergencies emergency response program, by the person in charge or food safety administrator specifically responsible for food safety emergencies emergency response work.
? Second, food safety emergencies, should immediately stop the relevant food business activities, the food involved, tools, equipment and other sealing, and from the time of discovery within two hours of the local market supervision department report, not to food safety emergencies concealment, misreporting, slow reporting.
? Third, it should immediately implement the disposal of substandard food management system, take effective measures to notify the relevant suppliers and consumers to prevent the deterioration of the emergency.
? Fourth, should actively cooperate with the market supervision department's investigation, evidence collection, shall not conceal, falsify, destroy the evidence.
? Fifth, the establishment of food safety emergencies emergency response accounts, truthful records of food safety emergencies involved in the disposal of food name, batch number, quantity, manufacturer and contact information, supplier name and contact information, as well as the disposal of the way and the results, the record retention period of not less than 2 years.
? (Food, dynamics, measures taken) ? Formation of written materials? Reported to higher authorities.
? Food safety emergency plan3? In order to implement the spirit of the Yao Du District Education Bureau school (kindergarten) food safety program, the kindergarten food safety work on the agenda, and effectively put the kindergarten food safety work into practice, increase the supervision of the kindergarten canteen, to ensure that all teachers and students of the kindergarten meal safety, to avoid food safety accidents, I kindergarten to formulate the following program:
? First, the establishment of organizational structure
? Kindergarten cafeteria food safety supervision leading group:
? Leader: Zhang Wenqing
? Members: Zhang Wenping
? Wu Xia
? Shen Wenxia
? Kindergarten food safety leadership team:
? Leader: Zhang Wenqing
? Members: Zhang Wenping
? Wu Xia
? Shen Wenxia
? Second, the establishment of kindergarten cafeteria health management system:
? (A) kindergartens engaged in food production and management personnel health inspection system:
? 1, engaged in food production and management personnel must be Yao Du District Center for Disease Control and Prevention of health checks before starting work, qualified and obtain a health certificate before starting work, wear a health card at work.
? 2, the person responsible for the implementation of this system each year, the organization's employees to carry out health checks, and master the results.
? 3, the person responsible for the implementation of this system to regularly check the license practitioners, found not licensed, to pursue the implementation of this system and the responsible person.
? (B) kindergarten cafeteria health inspection system:
? 1, the establishment of a sound cafeteria hygiene cleaning work, adhere to environmental hygiene and cleanliness? Four fixed? (fixed person, fixed object, fixed time, fixed quality) system.
? 2, the leader in charge of regular inspection (two to three times a week)
? 3, the person in charge of the cafeteria self-inspection (daily)
? 4, health leadership team members spot checks (irregular)
? 5, according to the standard requirements, leaving no dead ends.
? 6, find out the problem, solve it immediately, and pursue the responsible person.
? (C) kindergarten cafeteria roughing management system:
? 1, the cafeteria manager according to the daily recipe requirements, notify the treasurer to prepare the raw materials used in each meal food.
? 2, meat, poultry food special cleaning pool cleaning, special chopping board, special knife for cutting, loaded into containers for spare.
? 3, vegetables according to different varieties of roughing procedures:
? (1) leafy vegetables remove inedible parts, wash with a washbasin after cleaning, with a special cutting board, special knife, according to the recipe requirements cut into containers for spare.
? (2) Roots and tubers: clean the outer skin in the washing pool, if you need to beat the skin, beat the skin and then wash again, and then use a special cutting board, according to the recipe requirements cut into containers for spare.
? 4, roughing personnel must be dressed neatly, with a health card on duty.
? 5, the person in charge at any time to supervise and check the operation of the staff at all positions.
? (D) kindergarten food ingredients procurement system:
? 1, the procurement of raw materials must have a person responsible for and master the knowledge of food hygiene and procurement of common sense.
? 2, fixed-point procurement of food and raw materials, procurement of regularly packaged food for health permits, food inspection certificates or laboratory tests. Procurement of meat and poultry food to ask for quarantine certificates, the procurement of non-regular packaged food, to check the color, aroma, taste, shape and other sensory properties of food.
? 3, each time the picking of goods to the owner of the goods to obtain a receipt, and save the receipt to the food to carry out after no abnormality.
? 4, food buyers must have a safety certificate.
? (D) practitioners of health knowledge training system:
? 1, the kindergarten canteen health management personnel should often participate in food hygiene knowledge and related health laws and regulations to learn, master the laws and regulations related to food hygiene and hygiene knowledge, and the kindergarten food practitioners in the health training and education.
? 2, health management personnel should regularly organize the unit from the industry to carry out food hygiene knowledge training to do according to the requirements of the operation, to develop good health habits.
? (E) food additives management system:
? 1, cooking food shall not use nitrite, kindergartens shall not store nitrite.
? 2, processing and cooking food must use food additives to be used before the use of its food use labels and instructions, labeling fuzzy or unknown sources of additives shall not be used.
? 3, seasoning cans must have a dosage labeling, labeling cans of seasoning name, purchased seasoning.
? (F) tableware meal cleaning and disinfection system:
? 1, after the use of tableware must be in the designated cleaning tank will be food residues and oil wash clean.
? 2, after confirming that the tableware has been washed, the tableware will be placed in the disinfection sterilizer to disinfect.
? (G) Kindergarten food safety emergency response plan:
? In order to deal with and control food poisoning accidents in a timely manner, to protect the health of schoolchildren, we have formulated the following kindergarten food poisoning program.
? 1, kindergarten food poisoning:
? Group leader: Zhang Wenping chief commander is responsible for reporting to higher levels
? Members: Xu Qiaoqiao deputy commander assisted the commander-in-chief
? Shen Wenxia logistical support seal suspicious food to be investigated
? Cao Yanhua contacted and pacified parents
? 2. Food safety emergency plan activated
? When *** with dining children dining for a period of time after nausea, vomiting, diarrhea and other symptoms, the first discoverer should immediately report to the head of the school's food safety leadership team, and notify members of the leadership team to the post, the emergency plan for safety incidents immediately start.