Control degree of epidemic key personnel (selected 11 articles)

In the era of continuous progress, more and more places are exposed to the system, which refers to certain specifications or laws and customs. How is the general system formulated? The following is the control degree of epidemic key personnel (selected 11 articles) I collected for you, hoping to help you.

Management and control degree of key personnel of epidemic situation 1

1. Set up a canteen epidemic prevention and control command group:

Team leader: xx

Deputy Team Leader: xx

Members: xx

2. Requirements for joint prevention, prevention and control

(1) Daily management

Strengthen employees' awareness of self-prevention.

1. The canteen staff outside Hunan Province will stay in Yueyang 14 days in advance and be isolated at home or in accommodation for 14 days! You are not allowed to go out during the isolation period

2. The staff outside Yueyang City (such as Yueyang County and Xiangyin County) will arrive in Yueyang for accommodation 14 days in advance and be isolated at home for 14 days! Don't go out during quarantine!

3. Each stall conducts investigation on its employees, and must report the health status of each employee in the WeChat group every day.

4. People from other provinces and outside Yueyang City must punch in the WeChat group after arriving in Yueyang, and report the situation if there is any situation, and report the safety if there is no situation.

5. Before the start of school, the school will organize a disinfection work, and all personnel at all stalls must be present. Those who are not present are not allowed to start business.

6. Train all employees who have returned to work with knowledge about epidemic prevention and control and relevant requirements for on-the-job prevention and control, so that employees can master the knowledge of epidemic prevention and control and self-protection skills on the way back to school without returning to work.

Back-to-school and return-to-work plan and preplan. Do a good job in the response measures for employees to return to school and work, the emergency response plan for emergencies and the system of approval and filing, strictly implement the main responsibility, and ensure the safe and smooth return of off-campus employees. At the same time, make a plan for teachers and students to eat at the wrong peak. All the personnel on duty shall be arranged and managed according to the relevant requirements of epidemic prevention, and the training of epidemic prevention knowledge of employees shall be strengthened. It is strictly forbidden for those with abnormal symptoms such as cold, fever and cough to take up their posts; And report it to the school for file every day. Appoint a person, a fixed point, a fixed time and a fixed post every day. Take the temperature of all people who enter the restaurant, do a good job in epidemic investigation, register and publish the Table of Body Temperature and Health Status of all on-the-job people at the sales window every day, so that teachers and students can have a more secure and safer meal.

dining requirements. Strictly implement the "college entrance examination" dining requirements, rearrange the dining tables and chairs, set a 1-meter queue line on the ground, and the dining area spacing is not less than 2 meters. No whispering during meals to avoid cross infection.

emergency dining. If the staff in the canteen are seriously short of staff because of the need for isolated observation, we can reduce the flavor production and increase the supply of basic meals to alleviate it, and we can simultaneously collect student volunteers who meet the hygiene requirements and take the way of packaging and delivering meals to solve it.

continuous management in the later period of the epidemic. After the outbreak is lifted, the prevention and control work cannot be taken lightly. The canteen should still strictly implement the prevention and control standards and working procedures for a period of time, and the canteen can only return to normal after the epidemic situation is completely controlled.

(2) Cooking and sales management:

Cooking management. When cooking food, cook it thoroughly and ensure that the temperature of the food center should reach above 71 degrees Celsius.

cold food is strictly prohibited. During the epidemic period, it is strictly forbidden to make and sell cold, cold meat, cold dishes, cold noodles and decorated cakes.

separate raw and cooked foods. Strictly separate raw and cooked food to prevent cross-contamination of food.

strengthen food protection. There should be facilities to prevent the pollution of droplets (caused by talking saliva, coughing and sneezing), dust, mosquitoes and flies, and the food sold should not be exposed without protection. Suspension of buffet and other open feeding modes to reduce the risk of droplet transmission.

common tableware protection. Public tableware (should be strictly disinfected and cleaned before use), free soup porridge and free seasoning should have measures to prevent pollution from droplets, dust, mosquitoes and flies. Encourage self-provided tableware to be cleaned and disinfected in time.

sales management. Cooking management personnel shall use sterilized special tools and wear masks and gloves when selling food, and use less language in sales, and keep a safe distance of more than 1 meters from the service object.

work clothes requirements. The work clothes of rice sellers should be changed every day, washed centrally and disinfected at high temperature.

disposable tableware management. Do not reuse disposable tableware.

(3) Kitchen management:

The kitchen is fully enclosed. The kitchen in the canteen is strictly closed (the access control system is improved), and people who are not in the canteen are not allowed to enter the kitchen. When the relevant personnel of the food management department need to enter the kitchen for work, they should be tested for their body temperature, wear masks and work clothes and make records. Strict implementation of the real-name morning check-up system, it is recommended to check the body temperature once every morning and afternoon.

personal belongings management. Personal belongings are not allowed to be brought into the kitchen, and mobile phones should be disinfected after entering the kitchen.

ventilation management. The kitchen should open the window regularly to ventilate, turn on the fume extraction and purification system, and keep the air circulating.

intelligent supervision. Give full play to the supervisory role of electronic monitoring and intelligent management system in the standardized operation of cooking managers to prevent and control the epidemic situation, and timely supervise and rectify the situation.

(4) Restaurant management

Ventilation management. Keep the dining place well ventilated by regularly opening windows or running fresh air system.

introduction management of restaurants. A security officer wearing a logo is on duty at the entrance of the restaurant. Diners should show their certificates (no off-campus dining), wear masks and pass the temperature test (measuring the temperature at the upper part of the wrist at 11cm) before entering the restaurant.

standardize the dining procedure. Diners must wear masks to take tableware and go to the food sales window to buy food (including optional meals and buffets). They should take off their masks at the last moment when they sit down to eat, so as to avoid face-to-face dining and eating together. During eating, they should not communicate and talk less, keep a safe dining distance and avoid cross-infection. At the same time, take the form of batch and time division to avoid peaks and eat at the wrong time to reduce the risk of cross-infection.

packaged dining. In order to reduce the number of teachers and students dining in restaurants and the density of people in dining places, we can increase the supply of set lunch boxes, pack them and take them back for separate meals to prevent and minimize cross-contamination.

personal secretion disposal. When sneezing and coughing, you should cover the package with paper towels, and do not spit everywhere. Mouth and nose secretions should be wrapped with paper towels (including discarded masks) and sealed in sealed bags and discarded in covered trash cans.

the restaurant is clean and disinfected. Clean, clean, disinfect and ventilate the dining room before the meal, clean the dining table and ground waste in time during the meal, collect and clean the free soup porridge and public seasonings after the meal, disinfect the environment, and do a good job in cleaning, disinfecting and positioning the sanitary appliances.

kitchen waste treatment. The kitchen waste shall be stored at a designated place, and shall be removed by a professional sanitation company every day. The storage place shall be cleaned and thoroughly disinfected every day to eliminate the source of virus infection.

(V) Cleaning and disinfection management

Disinfection of common tableware. The public tableware shall be cleaned and disinfected with standardized full coverage every meal, cleaned according to the standard requirements, and inspected by sampling every meal to ensure that the inspection is qualified.

tableware is sterilized at high temperature. Tableware is disinfected by high temperature thermal method.

washing and storage of ingredients. Strict decontamination and hygienic storage of food raw materials and processed semi-finished products.

washing of recycled tableware. Clean and disinfect the tableware in the kitchen every meal, and persist in high-temperature disinfection to inactivate the virus.

environmental management. Disinfect the environment inside and outside the canteen and the dining tables and chairs every day, leaving no dead ends. Clean, disinfect and ventilate the canteen and surrounding environment every day. The canteen and kitchen area should be disinfected at least twice a day. Tableware and kitchenware should be cleaned and disinfected as required, and stored in closed facilities for cleaning, so as to ensure the hygiene and safety of the canteen.

tableware storage. After disinfection, tableware should be placed in virus-free areas and spaces or stored in tableware disinfection facilities and equipment.

(6) Procurement management:

It is forbidden to manufacture and sell wild animals and their products. It is forbidden to purchase, store, process, cook and sell wild animals and their meat and egg products, and ensure the normal supply of ingredients, without raising prices, ensuring quality and safety.

strictly supervise the source of ingredients. Strengthen the supervision of the source of food procurement channels and the claim for certificates, focusing on the supervision of the procurement of special or sporadic ingredients in various flavor stalls of imported social catering; Ensure that the source of ingredients is clear, and the supplier's business license, food business license, product certificate and animal product quarantine certificate are complete.

control of goods delivered in procurement. Require the supplier's deliveryman to check the body temperature every day and report to the unit. Suppliers, buyers and receiving staff should wear masks during the procurement, transportation and acceptance, and keep a safe distance of more than 1 meters between them; Wear disposable rubber gloves when purchasing fresh meat and poultry ingredients to avoid direct contact with such ingredients, and wash your hands before and after checking the ingredients and other items.

vehicle control of food distribution. Keep the food procurement vehicles and distribution vehicles clean and hygienic, and the special food such as clean vegetables and semi-finished products should be distributed by special refrigerated trucks, and should be cleaned and disinfected before each food transportation.

sampling inspection. Take the measures of sampling and sending to professional institutions for testing the ingredients that are easy to carry pathogenic bacteria or easy to deteriorate. Control degree of key epidemic personnel 2

1. Closed management is implemented, and the person in charge of the site is the first responsible person.

second, ensure that someone is on duty all day at the gate of the construction site and do a good job of personal protection. Foreigners must "stop entering the door, take temperature, publish information and be advised by outsiders".

third, strengthen health management. Daily disinfection in public areas, especially in public toilets, activity centers and other places. Strengthen the removal and disinfection of domestic garbage, in which abandoned masks should be specially treated, and the disinfection work in public areas such as garbage collection stations (points) and unit express cabinets should be carried out at least twice a day.

fourth, epidemic prevention materials: disinfectant, masks, hand sanitizers, etc. are in sufficient reserve to ensure three months' consumption.

5. Personnel management:

1. Wear a mask, take temperature every day, and assign a special person to take charge of statistical records.

2. If someone has abnormal symptoms such as fever and cough, do nucleic acid detection and isolation according to the requirements of county epidemic prevention and control.

3. Strictly implement epidemic prevention regulations after the migrants return: all those who return from risk areas will go to the centralized isolation point for nucleic acid detection and isolation.

six, in the workplace, set up adequate hand washing facilities and equipped with hand sanitizer or soap and other sanitary products.

7. The dormitory should reduce the density of people's accommodation as much as possible. The dormitory, canteen, factory building, office space, toilet and other places should be strengthened and kept clean. Windows should be opened for ventilation and disinfection as required, and ventilation should be carried out 2-3 times a day for at least 31 minutes each time.

8. avoid eating in groups at the same time, and implement the system of separate meals and box lunch, or eat in different periods (when people are more than 1 meters apart) to reduce the gathering of people. During the epidemic prevention and control period, in order to strengthen the epidemic control of personnel, block the spread channels of the epidemic to the maximum extent, reduce the risk of people going out to be spread by the disease, and ensure the health and life safety of all students, the school decided to strengthen the management of campus access and implement the approval system for personnel going out during the epidemic prevention and control period. The relevant matters are hereby notified as follows:

1. The school requires students not to go out of the campus unnecessarily during school to avoid being closed to the space.

2. If it is really necessary to go out for special reasons, the scope of activities must be limited to the surrounding area of the school, as far as the county seat, and parents must apply to and communicate with the head teacher, and then report to the school epidemic prevention and control leading group for approval, and the students or the head teacher will fill in a detailed registration form for filing, and at the same time, the head teacher will designate the student administrator of the class to register on the attendance sheet that day. Inform parents to pick up the students in person, and the class teacher or teacher will personally deliver the students to the parents.

Third, students consciously abide by national laws and regulations during going out, do a good job in personal protection against the epidemic, ensure smooth communication with accompanying parents, and consciously pay attention to personal and property, transportation, diet, fire control and other safety.

4. Go back to school on time and cancel the leave to the class teacher, who will indicate the student's return to school on the report form, wash his hands and nose in time after returning to school, and seek medical advice in time if he feels unwell and report to the school according to the process. Control degree of key epidemic personnel 4

1. The construction unit shall establish enough isolation dormitories, and the isolation room shall be inhabited by one person as far as possible when conditions permit, so as to ensure ventilation twice a day (not less than 31 minutes each time).

2. The quarantined personnel must observe discipline, strictly measure the temperature twice a day and record it.

3. According to the management requirements, disinfect the isolation room and trash can four times a day with 84 disinfectant and 75% alcohol, and make records.

4. Make a roster of personnel, and record all personnel when they enter the site, where they are during the festival, when they return to work, whether they have contact with personnel in high-risk and medium-risk areas, and whether they have symptoms such as fever.

5. Non-medical personnel of the project are not allowed to enter the isolation site. Before entering the isolation site, medical personnel must wear masks correctly and use sprayers to disinfect the whole body outside the site.

6, through disinfection inspection and personnel management, monitor whether all staff have fever and other suspected cases at any time. If there are suspected cases such as fever, isolate them at the first time and notify the members of the epidemic prevention and control leading group of the project department, and the leader of the leading group will report to the superior competent department and the urban epidemic prevention and control headquarters.

7. Strengthen the management of inspection, disinfection, ventilation and personnel access in living quarters, dormitories, canteens and other areas.

8. The isolated dormitory is managed by special personnel who are in charge, and irrelevant personnel are strictly prohibited from entering.

9. Make a check-in sign at the entrance of the isolation dormitory, and fill in the check-in, time, team, person in charge, telephone number, etc. to facilitate management observation.

11. Dining in the isolated area shall be delivered to the designated location, and no contact is allowed.

11, epidemic prevention staff must take self-protection safety measures before carrying out various epidemic prevention work. Control degree of key personnel of epidemic situation 5

In order to effectively curb the occurrence and spread of infectious diseases in time and ensure the health and life safety of teachers and students, according to the relevant requirements, the epidemic reporting system of infectious diseases in our park is formulated.

first, the setting of epidemic situation reporter in kindergarten

Director Zhou Limei is the responsible epidemic situation reporter in our kindergarten, and other kindergarten staff and children are obliged to provide information to the responsible epidemic situation reporter and the director when they find the epidemic situation of infectious diseases.

2. Responsibilities of the responsible epidemic reporter

1. Under the leadership of the head of the school, be specifically responsible for reporting public health emergencies such as infectious diseases and suspected infectious diseases in this unit;

2. Regularly inspect the attendance and health of children in the whole park;

3. Be responsible for guiding the morning check-up of children in the whole park.

III. Contents and time limit of epidemic situation report

1. In the same class, there are 3 cases within

1 days or within 3 consecutive days.