Employee cafeteria fire emergency plan (selected 6)
In the school or society, it is inevitable that there will be some accidents, in order to avoid things to the worse direction, usually will be required to prepare an emergency plan in advance. How to write an emergency plan to play its role? The following is my compilation of employee cafeteria fire emergency plan model (selected 6), for your reference, I hope to help friends in need.
Staff cafeteria fire emergency plan 1
According to the spirit of the higher authorities on the safety of the work of the notification and the College and the head office of the safety requirements, now combined with the actual situation of the work of the catering company, in order to effectively maintain the peace of the College, the study of the Department of the work of the emergency plan on safety.
First, the organization:
Group leader: catering manager
Deputy leader: inspector
Members: the canteen target responsible person and acceptance of the staff
Second, all kinds of emergency plans:
(a) in the case of mass Food poisoning emergency treatment
The approach is:
1, once the signs of food poisoning, cooking staff, no matter who first found, should immediately stop the suspected poisoning of food consumption and sales, to prevent the expansion of the poisoning surface, and immediately reported to the catering and the head office, and then by the office of the college leadership and the city health law enforcement supervision report, a brief description of the location of the poisoned, the occurrence of food poisoning, time, number of people, deaths, and the number of people who have died, and the number of people who have died. Then the office will report to the head of the college and the city health law enforcement supervision office, briefly describing the location of the poisoning, the time of the food poisoning, the number of people, whether there are any deaths, and the suspected foodstuffs that cause poisoning. If there is a death of the poisoned person, should immediately report to the public security organs, at the same time, the organization of personnel to assist in the rescue and resettlement of the poisoned patient, the poisoned patient as soon as possible to send the affiliated hospitals for rescue and treatment to alleviate the patient's pain and control the situation.
2, the scene of food poisoning treatment: before the arrival of the health department, should protect the scene of poisoning or suspected food, the remaining suspected poisoned food do not rush to destroy or pour, should be properly stored, contact or holding food tools, containers. Such as knives, pier, rags, vegetable baskets, pots, etc. Do not rush to clean and disinfect. If there are patients vomiting or excreta should be retained for sampling and testing to find the cause of poisoning,
3, the cause of the investigation: in the health sector to arrive at the scene of the investigation, it is the responsibility of the relevant personnel to assist the health department personnel to investigate the truthful response to the situation related to this food poisoning, detailed assistance in explaining the supply of food types, varieties of food, the patient eating food, meal time, the number of people eating, known The number of morbidity, the source of the suspected poisoned food, the quality of the food, the preservation condition, the cooking operation method, the return temperature and time, whether the food is cooked, what container is used to hold the food after it is cooked, the hygienic condition of the container, whether it is dedicated, how long it has been stored before it is eaten, whether the food has been rewritten after it is cooked and whether it is rewritten with a new knife, and the hygienic condition of the operation of the rewritten knife, and, if necessary, the relevant personnel who operated at that time to operate the food in accordance with the actual operation of the suspected poisoned food The method of simulation operation, *** with the analysis and judgment of the causes of food poisoning may cause.
(ii) students in the cafeteria and the cafeteria cooking staff quarrel, fights and other disputes in the emergency treatment.
The approach is:
Responsible personnel should immediately go forward to stop, calm the matter, evacuate the crowd of onlookers, one or both sides to one side to solve. If necessary, report to the head office and the relevant departments of the College to deal with the problem.
(C) The emergency treatment of students who were scalded by hot soup during meals.
The approach is:
Catering company and cafeteria staff, no matter who is at the scene, should immediately take measures to erase its oil soup, if the scald is serious, the management staff should immediately notify the office of the head office to arrange for personnel to be sent to the hospital infirmary or college designated hospital treatment.
(d) cooking staff in the operation of the encounter;
(1) fingers cut by the knife and other cuts
(2) open and close the switch electrocution
(3) by the steam, boiling water burns, scalded
(4) frying pan on fire
(5) touching the electricity caused by the fire of the emergency treatment.
The treatment is:
(1) if the knife wound is soft, should take timely measures to save, in the administrator's office to get a help Di a paste, while reminding the comrade within eight hours of the wound can not get wet, the wound is not healed shall not be engaged in the work of the direct entrance to the food post, if the knife wound is more serious, need to go to the school hospital immediately to the bandage treatment, and at the same time, notify the catering company, so as to take timely and effective measures to be resolved. The company will notify the catering company so that effective measures can be taken in a timely manner to solve the problem.
(2) should immediately turn off the electric main switch, with dry sticks and other insulators to separate the conductor and human conductive contact parts, if necessary, notify the office.
(3) Immediately lift or take off the clothes attached to the body, and promptly go to the hospital infirmary or annexed hospital for medication, while reporting to the head office,
(4) Do not panic, immediately add cold clear oil, and then extinguish the source of the fire or cover it, and then move around the flammable items.
(5) Immediately turn off all power, remove the fire extinguisher to extinguish the fire, and immediately notify the catering company.
(5) Emergency treatment of theft,
The approach is:
The discoverer should immediately report to the catering company and protect the scene, so that the relevant leaders, public security personnel to observe the scene or go to the scene to collect evidence.
(F) in the event of a temporary power failure and the backup power supply can not work properly emergency treatment
The approach is:
1, the host is closed, the group will be the kitchen food machine uniformly open in the independent food state.
2, by the microcomputer operator one by one to lose processing.
3, the kitchen after the sale of food, detailed records of each food machine sales amount, the number of people, and then immediately shut down.
4, by the microcomputer operator unified machine-by-machine summary and detailed records, to observe whether the summary is normal and make a record.
(VII) boiler safety emergency rescue measures:
1, the earliest discovery immediately reported to the manager of the catering company, and at the same time to the security office of the police, and take all means to cut off the source of the accident.
2, the security office received the alarm, should quickly notify the relevant departments to issue instructions to dispose of according to the emergency rescue plan, and at the same time issued an alarm to notify the members of the command department and the fire department and the professional rescue team to quickly rush to the scene of the accident.
3, members of the command department should first report to the Quality and Technical Supervision Bureau and the Administration of Work Safety, if there is a secondary fire and toxic gas leakage, but also immediately contact with the fire 119 and medical and health care and other relevant departments, and at the same time sent to protect the scene and take appropriate measures.
4, the boiler room of the accident, should quickly identify the source of the accident (or leakage site) and find out why, where appropriate remedies or cut off materials and other measures to eliminate the accident, the main self-help, and at the same time, to report to the command and put forward specific measures to plug the leak or repair.
5, the fire department arrived at the scene of the accident (if there is a poison, but also need to wear a gas mask) to first identify the scene of any casualties, the fastest speed will be injured out of the scene, the serious ones as soon as possible to send to the hospital for rescue, if there is a poison, according to the prevailing wind direction, wind speed, will be the injured evacuated to the upwind direction.
6, members of the command arrived at the scene of the accident, according to the accident conditions and the degree of harm to make the appropriate emergency decision, and order the emergency rescue team to immediately carry out rescue, such as the expansion of the accident should request support.
7, Logistics Services Corporation, the Defense Department arrived at the scene of the accident, together with the department of the accident, after identifying the cause of control depending on the ability to make a decision to stop the furnace partially or completely.
8, the security team arrived at the scene, take charge of security and traffic command, organize pickets, set up guards around the scene of the accident, the division of prohibited areas and strengthen the vigilance and patrol checks. Such as when the spread of poisonous gas endangered the safety of people inside and outside the school, should be quickly organized to assist friends and neighbors units and passers-by in the district, the city command coordinated, upwind direction of the safety zone evacuation.
9, the emergency rescue team arrived at the scene, with the fire department, immediately rescue the injured or poisoned personnel, the sick and wounded should be based on the situation in a timely manner to take appropriate first aid measures, cleaning and bandaging of the injured or oxygen first aid, serious injuries sent to the hospital in a timely manner to rescue.
10, rescue repair team arrived at the scene, according to the repair instructions issued by the command, quickly repair equipment, control accidents, to prevent the expansion of the accident.
11, when the accident is under control, immediately set up two specialized working groups:
(1) by the Commission for Discipline Inspection, State-owned Infrastructure Division, Finance Division, composed of the accident investigation team to investigate the causes of accidents and study the development of preventive measures for accidents.
(2) by the Logistics Services Corporation boiler operators and the accident department to form a repair team, study and formulate the repair program, and immediately organize repair and restore production as soon as possible.
Employee cafeteria fire emergency plan 2
First, the organization of the disposal of the incident:
unit leadership, Food and Drug Administration.
Second, the reporting process:
1, the unit leader.
2, according to the needs of the event, the leadership agreed to report the local and higher health epidemic prevention departments.
Third, the disposal measures
1, found the situation immediately after the report to the relevant departments and the main leadership of the unit.
2, the fastest speed to the suspected poisoning of people sent to the nearest hospital, the situation is urgent to call the emergency center phone "120" or "110" request assistance.
3, by the food service management personnel to seal the existing food, unrelated people are not allowed to the operation room or the sale of food.
4, immediately organize the emergency squad to form a team of chaperones, arranged by the leadership is responsible for chaperoning, unrelated personnel are not allowed to visit the medical unit without the approval of the level, so as not to affect the order of treatment.
5, according to the leadership requirements, to the Food and Drug Administration and report.
Four, note
1, stabilize the mood of the staff, require all kinds of people do not spread the news to the outside world in the name of the individual, so as not to cause unnecessary confusion.
2, after the accident, pay attention to the maintenance of normal working order, the organization of personnel to do a good job of food poisoning people's ideological work.
3, such as news media interviews, must be agreed by the relevant leaders, without consent, units and individuals are not allowed to accept interviews to avoid reporting inaccuracies.
4, found that workers have similar symptoms of suspected food poisoning, should be quickly sent to the hospital.
5, quickly reported to the Food and Drug Administration at all levels.
7, do a good job of food sampling work, in order to prepare for the health department test, if it is caused by off-campus food, but also actively cooperate with the relevant departments to take samples.
8, quickly check the list of people who have eaten poisonous food, and check their physical condition.
9, actively cooperate with the higher authorities to do diagnosis and treatment, investigation, accident handling and other work.
School cafeteria safety emergency plan
Food poisoning emergency treatment:
1. Report to the school safety leadership team.
2. Send the poisoned person to the school medical office for examination.
3. The school infirmary can not be dealt with, sent to the district and city hospitals in a timely manner.
4. Protect the scene of the accident, notify the District Education Management Service Center, the Health Bureau, the epidemic prevention station and other functional departments to investigate the scene of the accident.
5. Write a detailed report on the accident and report it to the leadership.
6. Directly or indirectly responsible for causing the accident should wait for the treatment, including financial penalties, administrative penalties until the direct legal responsibility.
7. Usually do a good job in the cafeteria anti-poisoning safety. Encryption and reinforcement of cafeteria doors and windows; cafeteria prohibited to put, spraying, the use of flies, mosquitoes, rodents, cockroaches and other pests of the drug; operating rooms and storage rooms should be implemented isolation; do a good job of registering the source of food and entry and exit of the warehouse registration, to facilitate the investigation of the source.
Staff Canteen Fire Emergency Plan 3The management of the college canteen is directly related to the students' health, safety and normal learning and life, and the stability of colleges and universities, our dietary service center, all cooking staff should set up the idea of safety first, and effectively take responsibility for strengthening supervision and management to prevent the occurrence of food poisoning. Once food poisoning occurs, according to the following plan to deal with emergencies to take emergency action:
First, the person in charge of the food service center received the report of the cafeteria must be rushed to the scene of the accident within the first hour. Handling food poisoning (especially chemical food poisoning) should highlight a "fast" word. Timely treatment is not only very important to save the patient's life, but also to control the development of the situation (especially group poisoning) is more important.
1. notify the school doctor or call "120" emergency telephone treatment of patients, proper placement of patients, relieve their pain;
2. timely report to the logistics support office leadership, the principal in charge and other relevant leaders of the higher level;
3. when the number of poisoned people, involved in a wide range, should be coordinated with the various parties Strength to ensure that the rescue work is carried out in an orderly manner. To ensure the quality of rescue of critically ill patients, strengthen the treatment and observation of lighter patients, and pay special attention to the potential harm of poisons on lighter patients.
Second, in the rescue of the patient at the same time, to buy time, organize manpower, to find out the nature of food poisoning. If there is a delay, the situation at the scene has changed, it will not be easy to identify.
1. Event-related canteens immediately stop operating;
2. Immediately stop eating suspected poisoned food;
3. Sealing and sampling of suspected poisoned food and sending the sampled food to the health epidemiological department for laboratory testing;
4. Diagnosis of food poisoning should be made on the basis of the typical clinical manifestations and the law of the *** meal with the same disease, to find out the real cause of the disease;
5. Suspected of poisonous rat poisoning can be blood, urine and vomit laboratory tests. If poisonous rat strength is detected, the public security department should be informed of the suspected criminal poisoning cases;
6. Protect the scene and collect evidence of the punishment imposed on the offenders.
3. In carrying out the emergency reporting system, attention should also be paid to report the situation to the local government in a timely manner in order to obtain the support of the government, according to the need to control the situation of the incident, it is recommended that the government organize the health, medical care, medicine, public security, industry and commerce, transportation, post and telecommunications, radio and television departments to take appropriate control and preventive measures.
Fourth, do a good job of aftercare.
1. recover the sold poisoned food or suspected poisoned food;
2. harmless treatment of poisoned food;
3. according to the different poisoned food, the poisoned place to take appropriate measures to disinfect;
4. put forward to prevent the reoccurrence of similar events and recommendations;
5. accumulation of information on food poisoning, in order to improve the management of food hygiene provide a basis. Improve food hygiene management to provide the basis.
Staff Canteen Fire Emergency Plan 4
I. Purpose and basis
In order to occur in the event of emergencies can be timely and effective organization of rescue, to minimize the loss. According to the "People's Republic of China *** and the State Emergency Response Law" and the company's requirements, combined with the actual situation of the restaurant, the preparation of this plan.
Second, the scope of application
This plan applies to the staff restaurant kitchen, food storage.
Third, the basic situation
Employee dining room is divided into dining room, kitchen, commissary and private rooms and all the rooms inside.
Fourth, the discovery of fire
The occurrence of fire will generally appear: smoke, smell, light and other phenomena, anyone in the dining room area after the discovery of the fire, should quickly do the following things:
(1) quickly determine the location of the fire, the nature of the fire (electrical appliances, oil fires, items) fire, report to the dining room manager;
(2) quickly use the nearby fire extinguishing equipment to extinguish the fire, to prevent the fire from spreading;
(3) when part of the fire developed to the overall fire, according to the instructions of the highest commander on the scene, dial fire fire alarm special telephone 119 to notify the fire department to support the fire;
(4) report the fire should be reported to the specific location of the fire alarm, fire and their identity, the report word should be The report should be prompt, accurate and clear.
V. Fire extinguishing methods and precautions:
(1), the first rescue, after the principle of fire extinguishing.
(2) "Fire is an order", the cafeteria staff, regardless of the fire found in any place, should be brave and rapid use of nearby fire equipment or fire extinguishing items to extinguish the fire, and never run away from the battlefield;
(3) the members of the command team is both the responsibility for extinguishing the fire, but also on-site commanders, should be quickly Organize staff to extinguish the fire, control the fire at the stage of fire;
(4) fire extinguishing, first of all, should close the exhaust fan, blower, restaurant air-conditioning switch, cut off the source of the fire, according to the fire cut off the power supply, close the fire door, to prevent the fire from spreading;
(5) the correct use of fire-fighting equipment, quickly and effectively extinguish the fire. General fire with fire extinguisher jet fire, larger fires should be high-pressure hose jet fire, but keep in mind. Kitchen frying pan fire or electrical fire, it is strictly prohibited to use water to extinguish the fire, so as to avoid overflowing frying pan spreading fire to expand the fire area or damage to electrical appliances;
(6) workers must know "three understand three will". Three understand (know what is the production operation of unsafe fire hazards, know the fire prevention measures, know how to put out the initial fire). Three will (will alarm, will use a variety of fire fighting equipment, will fight the initial fire).
Six, evacuation methods and precautions
(1) the timing of evacuation: the scene of the fire is large, can not be controlled. May endanger the safety of personnel, should be organized to evacuate.
(2) evacuation method: the fire is large and uncontrollable, may endanger the safety of all personnel, should organize the evacuation of all personnel.
(3) the issuance of evacuation instructions: the issuance of evacuation instructions by the center manager or the site of the highest leader in accordance with the development of the fire decided to issue, no one can not arbitrarily issue evacuation instructions or evacuation alarm signal.
(4) the method of issuing evacuation instructions: the staff on duty to notify the evacuation team, the evacuation staff to verbally notify the dining guests to evacuate the restaurant.
(5) Evacuation of the restaurant: the restaurant manager is responsible for the general coordination of the evacuation of the personnel; the staff is responsible for organizing the evacuation of the restaurant personnel;
(6) Evacuation of materials: the custodian is responsible for the use of the nearest evacuation door to move the important materials away from the fire scene.
(7) to master the timing of the evacuation and evacuation mode, too early evacuation is easy to cause the impact of late evacuation may cause losses;
(8) evacuation must be unified command, unified organization, orderly, to prevent confusion, evacuation instructions must be issued by the commander-in-chief or the site of the highest leadership decision to send, no one shall not be arbitrarily issued by the evacuation instructions, the restaurant service staff received evacuation instructions, should be organized quickly without delay, and should not be late to evacuate the restaurant. Instructions, should be quickly organized without delay, so as not to cause damage;
(9) evacuation must be strictly in accordance with the evacuation procedures, keep quiet, avoid worrying about the surrounding should not be evacuated, so as not to cause the impact, and to ensure that the first workers, after the restaurant staff;
(10) evacuation must be strictly in accordance with the evacuation program organization and implementation to prevent the omission of the customers should be ensured Life and property safety;
(11) after the evacuation, should close all the doors and windows and fire doors, turn off all power lights, electrical equipment, extinguish all stoves and cigarettes.
(12) the next day after the incident, no progress in communication with the students, the cafeteria suspended the normal large number of meals, but not allowed to shut down, should do a good job of the ideological work of the staff, and to strengthen the contact with the school canteens, unity and cooperation, ready to resume normal meals.
VII, verify the report
According to the development of the accident to verify the clear by the Ministry of Administration restaurant supervisor to the Ministry of Administration to report to the leaders in charge. Administration Department in charge of leadership after receiving the report, according to the situation decision-making, arrangement of all relevant departments, relevant units for rescue, according to "Guangdong Province, supervision and management of production safety regulations" and rescue needs to report to the company leadership, if necessary, rushed to the scene or in other appropriate ways to lead the rescue work.
Eight, after the end of the rescue disposal
1, the incident within 12 hours to write a written report of the accident, in a timely manner, the incident, the cause of the analysis, the results of the treatment and corrective measures to form a formal report, reported to the higher authorities.
2, protect the scene in order to investigate the cause of the fire.
3, the refrigerated, frozen food by the epidemic prevention department inspection before eating.
4, after the accident, the person in charge of the restaurant by the Ministry of Administration to summarize the lessons learned from the emergency rescue work, and at the same time put forward ideas for improvement, improve the plan.
Staff cafeteria fire emergency plan 5
First, water and power outages emergency plan:
If we are informed in advance of the case of water outages, we can be fully water storage, modify the menu to try to use less water dishes.
If you do not know the case of water and power outages, we will arrange for a water delivery truck and a large fast-frying gas stove ready to wait for use.
Second, the food poisoning emergency plan
1, daily prevention
① all staff in the canteen need to be familiar with the "safety production emergency plan" and "safety precautionary details", and strictly in accordance with the implementation of the canteen code of practice, shall not be processed and produced cold meat and cold vegetables, or illegal processing and production of beans and lentils, and put an end to the output of uncooked dishes. No undercooked dishes are allowed to be produced. In the processing of food found in the appearance and taste of abnormal or suspicious of deterioration, after confirmation, should be immediately withdrawn to deal with the batch of all food.
② When the meal each dish to save a small sample, placed in a special refrigerator for 48 hours, in case of accidents can be identified and the responsible party.
2, emergency treatment
In the event of suspected food poisoning, should immediately stop food processing, supply activities, retain the food that caused food poisoning or lead to food poisoning and its raw materials, tools, equipment and site. At the same time, the unwell person will be sent to the nearest hospital, and actively cooperate with the relevant departments to investigate and collect evidence.
3, the establishment of accountability system
Neglect of duty, negligent management, resulting in food poisoning or other foodborne illnesses of the responsible person, to give notice of criticism and fines.
Staff cafeteria fire emergency plan 6
The cafeteria is a place where people gather, is the key fire prevention parts of the factory. In order to effectively do a good job of fire safety, to ensure that in the case of an unexpected fire disaster can do a rapid response, clear division of labor, orderly disposal, timely rescue, and strive to minimize casualties and property losses, especially the development of this fire and emergency evacuation plan.
First, the fire safety organization
Leader: Zhang Bin
Members: Huang Zhongliang, Wu Huaxian, Zhu Xiaohong
Second, the fire safety organization's responsibility
Responsible for regularly convening the fire safety meeting to convey the spirit of the higher levels of relevant documents and meetings, the deployment of, and the emergency evacuation. Relevant documents and the spirit of the meeting, deployment, inspection and implementation of fire safety matters. Responsible for the handling of emergencies in the department, reporting, monitoring and coordination, to ensure the smooth flow of emergency directives and the smooth implementation; do a good job of publicity, education, inspection, etc., and strive to reduce fire accidents to a minimum.
Responsible for the improvement of fire fighting facilities and the preparation of fire fighting appliances, responsible for checking the safety of electricity and fire in all parts of the cafeteria; fire hazards occur, leading volunteer firefighters to participate in fire fighting and disaster relief work.
Emergency evacuation team members: Huang Zhongliang, Wu Huaxian, Zhu Xiaohong
Ensure that the fire safety channel is open, emergency lighting, indicator lights intact. When the fire hazard occurs, know the escape route and method, guide dining staff to quickly evacuate the scene.
Third, fire and emergency evacuation measures
1, found a part of the fire or smoke, the first founders to cut off the electricity in a timely manner, cut off the gas, to fight while calling to control the fire, the other people heard the call to immediately put into the fire and timely report to the Security Section, depending on the fire to the dialing factory alarm phone xxxxx or direct dialing 119 alarm. 119 alarm.
2, in the 119 alarm to make clear the unit, fire parts, burning materials, alarm name, contact number, and send someone at the intersection to meet and guide the fire truck.
3, the parties involved in the fire cafeteria should be reported to the fire fighting headquarters members of the fire parts of the people and the storage of materials, in particular, to speak clearly in the fire with or without flammable and explosive substances.
4, members of the evacuation team to open the fire escape in a timely manner, correctly guide the evacuation of employees to run to the evacuation channel, and the correct method of escape to inform everyone. In accordance with the established position, the unified use of fire extinguishers to extinguish the fire, and to assist the relevant departments to carry out the rescue of the injured and other work. In the fire evacuation, we should first emphasize the rescue of female workers and the old and weak, and persuade the onlookers of the fire scene to leave the fire scene in time. In the evacuation of the fire should be dispersed as much as possible, to avoid a large number of people flocking to an exit, resulting in casualties.
5, after the fire, the channel is blocked by smoke, the evacuees should be trapped in a timely manner to pass the towel, wet cloth and other items, supplying them to cover their mouths, cover their noses, and greeted the people running on their hands and knees out of the fire.
6, in order to better cope with emergencies, managers and staff must listen to the command of the site command.
7, it is difficult to carry large objects, equipment and other timely and effective measures to protect.
8, the fire in the burning materials, such as toxic gases, into the fire personnel must take anti-virus measures. Such as wet cloth cover the nose and mouth to prevent poisoning.
9, the end of the fire to protect the scene in order to find out the cause of the accident.
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