Food Poisoning Emergency Response Plan (1)

In order to effectively prevent the occurrence of food poisoning, protect the health and safety of teachers and students on campus, and deal with possible food poisoning incidents in a timely, scientific, and efficient manner to minimize the damage caused by the poisoning incidents, according to the "Chinese People's Food Sanitation Law", "Regulations on Emergency Handling of Public Health Emergencies", "Measures for Handling Food Poisoning Incidents", "Provisions on the Sanitation Management of School Canteens and Students' Collective Meals" and other relevant laws and regulations, the "School Canteen and Student Collective Meal Management Regulations" and other relevant laws and regulations. According to the "Chinese People's *** and the State Food and Health Law", "Emergency Treatment Regulations for Public *** Health Emergencies", "Food Poisoning Accident Handling Measures", "school canteens and students collective dining health management regulations" and other relevant laws and regulations, combined with the actual, specially formulated emergency response plan for food poisoning accidents.

First, the organization

The establishment of food poisoning emergency organization, the implementation of personnel division of labor, clear responsibilities and requirements.

1, the emergency leading group:

Responsibilities: responsible for the development of food poisoning emergency plan, to decide the start and termination of the plan; establish and improve the prevention and disposal of food poisoning work organization, clear responsibilities, improve the implementation of measures; in the disposal of food poisoning events in the work of unity of command, decisive decision-making, coordination of forces in emergency rescue, control the development of the situation, to minimize the losses caused by the poisoning incident. Poisoning caused by the loss of the incident to a minimum, the organization of the accident investigation, sum up the lessons learned, to avoid recurrence of accidents.

2, emergency working group

(1) communication and liaison group

Responsibilities: responsible for the accident report and all aspects of the liaison and communication, notify the relevant departments and personnel immediately rushed to the scene, is responsible for the superior departments to request instructions and report work.

(2) medical rescue group

Responsibilities: timely emergency treatment of the sick necessary, the situation is serious, call 120 for assistance, and cooperate with the medical staff on the patient treatment, escort the seriously injured patients to the hospital, notify the parents of the students, teachers and their families rushed to the hospital to assist in the treatment.

(3) site defense group

Responsibilities: the implementation of site protection, set up a cordon, maintenance of site order, persuade the onlookers; sealing the items that cause food poisoning or may lead to food poisoning.

(4) logistical support group

Responsibilities: rescue motor vehicles, medical, disinfection, lighting equipment, rescue tools and other rescue materials, supplies in place to ensure the timely supply of rescue necessities.

(5) the aftermath of the disposal group

Responsibilities: responsible for teachers, students and parents of students ideological work, do a good job to appease the work of sympathy; properly deal with all kinds of aftermath, with the relevant departments to investigate the cause of the accident, and quickly restore the normal order of education and teaching; contact the insurance company, casualties of the students to make claims.

Second, the plan measures

1, safety precautions

(1) to establish and improve the school food hygiene principal responsible for the system and other management rules and regulations, and conscientiously implement in place.

(2) with a full-time or part-time food hygiene manager.

(3) the implementation of the cafeteria contract (hosting) operation of the school should establish a strict access system, and the effective implementation.

(4) school canteens must obtain a health administrative department issued by the "health license", no license canteen shall not operate.

(5) cafeteria workers must have a valid health certificate, licensed to work. Cafeteria employees

employees to the statutory body for a physical examination once a year, the physical examination meets the requirements of the CDC issued by the health certificate, before the work of the cafeteria; cafeteria employees in the emergence of coughing, diarrhea, fever, vomiting and other illnesses hindering food hygiene, should be removed from the workplace immediately, to be completely cured before they are allowed to re-engage in the workplace.

(6) control of bacterial contamination, in accordance with the hygiene requirements of food classification and low-temperature storage of food storage, to prevent food spoilage.

(7) the implementation of 48 hours of sales of food samples, registration system.

(8) Schools should strengthen the canteen and the collective meal of students health supervision, canteen purchasing, processing, sales and other important links should focus on supervision and guidance, to eliminate potential safety hazards.

(9) the establishment of a unified monitoring and reporting network system for food safety incidents, through daily monitoring and sampling, to strengthen the daily supervision of school health, cafeteria meals and other aspects of the establishment of a major food safety information file. Timely study and analysis of campus food safety situation, early detection, early prevention, early remediation, early resolution, the formation of a unified, scientific food safety information assessment and early warning system.

(10) schools to strengthen the education of all teachers and students of food safety knowledge, and constantly improve the general awareness of teachers and students of the safety and responsibility, minimize the harm caused by school food safety accidents, to protect the general health of teachers and students and life safety.

2, emergency measures

(1) the first person found poisoning, immediately reported to the school food poisoning emergency leading group. The report must be accurate and comprehensive, to include specific time, location, number of poisoned and other brief information. By the emergency leadership team to determine the start of the emergency plan.

(2) school safety leading group on-site command, coordination and control, rescue of patients; and to the District Education Bureau safety emergency leading group and the Bureau of Safety and Stability Management Office report.

(3) when the situation is slight can do emergency rescue, while paying attention to the poisoned person's illness; if the situation is serious, then quickly dial 120 to ask for help, to help 120 medical personnel will be sent to the hospital for treatment of the poisoned person, and to notify the parents of the poisoned students, teachers' families rushed to the hospital to assist in the rescue.

(4) the scene of the defense team immediately rushed to the scene to maintain order, control suspicious people; investigate the situation, analyze whether there is a possibility of man-made poisoning, if necessary, reported to the public security department to intervene and the scene of poisoning isolation and martial law.

(5) After the poisoning incident, food processing and sales should be stopped immediately, sealing the scene and suspected food, raw materials, tools, equipment, containers, tableware, etc., to track down the source of food and raw materials, to recover the suspected food sold, the patient's vomit and diarrhea and suspected food samples, sent to the higher level of the epidemic inspection department test.

(6) Schools should be timely contact with the parents of poisoned students, teachers' families, and do a good job of ideological work and aftercare, publicity and education, clarify the facts, guide public opinion in order to correct, to prevent teachers and students from panic and social rumors, etc., to maintain the normal order of the school and security and stability.

(7) the implementation of accountability system. Strict food hygiene supervision responsibility and accountability system, accident handling late to the accident, according to the accident, the relevant responsible person and the rescue process of shirking, delay, non-compliance with the command of the serious consequences of the relevant personnel to be held accountable for violation of the law constitutes a crime by the judicial organs to be held criminally liable according to law, punish the former to prevent the latter, and at the same time the establishment of a file and archive of information on food safety information.

(8) The leading group must write a written report of the accident in a timely manner. Report content: the time and place of the accident, the number of casualties, a brief description of the accident, the cause of the accident, the measures taken after the accident.

(9) accident supplement: according to the accident scene changes in the situation, changes in the poisoning of people, by the leading group to the higher authorities in a timely manner to make up for the situation.

Third, notes

1, in the emergency action, the groups should closely cooperate, obey the command, to ensure the smooth implementation of the rescue work.

2, after the incident, by the health department to check the clear Department of food poisoning, should be sealed sealed food and raw materials to be destroyed; contact or may have contact with the poisoned food tableware, containers, utensils, and storage of poisoned food refrigerators, equipment, thorough disinfection, in order to eliminate the potential for poisoning.

3, after the occurrence of food poisoning, should be the occurrence of the incident, through, the consequences of a serious analysis of the study, consciously look for loopholes and deficiencies in the work, to summarize and improve, strengthen the management of food hygiene and safety, and prevent the recurrence of similar events.

Food poisoning emergency plan (2)

1.Purpose

To prevent and control the occurrence of food poisoning incidents, to maintain the company's normal logistical support or logistical services order, to minimize the loss of life and property caused by the occurrence of food poisoning incidents, the development of this plan.

2. Scope of application

Applicable to the Company and its affiliated units of the restaurant and cafeteria after the occurrence of food poisoning behavior management.

3. Reference documents

"xx province emergency response plan for public **** health emergencies"

"xx highway branch health management system"

"xx highway branch canteen management methods"

4. Food poisoning emergency disposal plan

4.1 service area restaurants and canteens of the units is the The key departments of logistic support, the person in charge of the restaurant or canteen should insist on daily safety inspection and supervision of the items and food in the restaurant. In the event of food poisoning, the following steps are taken to rescue:

4.1.1 Reporting of Food Poisoning Incident

① When multiple cases of vomiting, abdominal pain, diarrhea, and other similar food poisoning symptoms occur within a short period of time in the drivers, passengers, and employees who dine at the service area restaurant or the unit canteens, the staff members present at the scene should immediately report the incident to the site management personnel, who will then report it to the on-duty leader And start the appropriate plan.

② duty leader received the report, immediately rushed to the scene to direct and coordinate the handling of the incident.

③ The duty leader should immediately report to the management office and the relevant departments of the company.

④ On-site management personnel according to the development trend, if the food poisoning incident is considered serious, after consulting the shift leader agreed, immediately to the jurisdiction of the disease prevention and control agencies, health supervision departments to report poisoning, poisoning time, poisoning, the main symptoms of poisoning, poisoning of the number of people, etc., if suspected of poisoning-related, but also to the local public security departments to report.

4.1.2 Rescue and treatment of food poisoning

① On-site management personnel, according to the instructions of the superior leadership, quickly dial 96120 and other emergency centers, informing in detail the poisoning situation, the time of poisoning, the main symptoms of poisoning, the number of people poisoned, etc., and immediately ask how to carry out the on-site rescue and treatment. When the patient vomiting, do not stop vomiting, vomiting is conducive to the discharge of poison.

② If the medical institutions emergency vehicles can not quickly arrive at the scene, the logistics department should deploy vehicles in a timely manner, as far as possible in accordance with the principle of proximity, relatively centralized in the shortest possible time to the hospital treatment.

4.1.3 to assist in the investigation, take appropriate measures

① After the poisoning incident, the site management should be immediately sent to the scene to maintain order, control the suspicious persons, if necessary, on the poisoning site for isolation and martial law.

② after the poisoning incident, the logistics department should be caused by poisoning of suspected food, raw materials immediately sealed, placed in a refrigerated box (cabinet) waiting for the investigators to check, prohibit the continued consumption and unauthorized destruction; the service area to recover sold poisoned food or suspected poisoned food; on the production, bloom of suspected food tools, containers, as well as kitchens, food sales platforms and other possible poisoning site to be controlled; in the health sector professionals to arrive at the site, actively participate in the maintenance of order, control of suspicious persons, isolation and martial law if necessary. Health department professionals reached, actively cooperate with professionals to investigate the poisoning.

③ After the occurrence of the poisoning incident, can not be excluded due to drinking water factors caused by the poisoning of things, () the competent authorities should immediately stop the water supply, keep samples waiting for testing.

④ After the poisoning incident, the service area staff should pacify the poisoned people, stabilize the mood of the drivers and passengers on the scene, to ensure the normal working order of the service area.

4.1.4 Information Release

Food poisoning should be confirmed by the disease prevention and control agencies, health supervision departments, to strictly control the information release channels, by the higher authorities to the outside world to release the food poisoning situation.

4.1.5 Summary report

After the occurrence of poisoning, the accident unit consciously look for deficiencies in the work, summarize and improve, strengthen management, to prevent the recurrence of similar events, while making a written report to the higher authorities.

5. Precautions and requirements:

5.1 Preparedness drills must be carried out once a year, the drill mode to desktop exercises, supplemented by other ways.

5.2 The person in charge should have a complete record of training and exercises, as a reference material for evaluation and development of the next plan;

5.3 Local functional departments can be invited to lecture and guidance for the training and learning process and results of the evaluation of the reference opinion;

5.4 should try to avoid the interference of training and exercises to the normal operation of the company.

Food Poisoning Emergency Response Plan (3)

In order to protect the health and life safety of the majority of teachers and students in our school, and to prevent the occurrence of food poisoning, according to the "People's Republic of China*** and the State of Food Hygiene Law", "Emergency Response Regulations for Public **** Health Emergencies" and related regulations, in order to deal with timely, correct and efficiently Possible food poisoning events, to minimize the damage caused by poisoning, according to the actual school, this emergency plan.

First, the guiding ideology:

Food poisoning emergency treatment of the working principle is to "strengthen the monitoring, prevention-oriented" prevention and control principles, adhere to the combination of daily management and emergency response, set up a "responsibility is heavier than Mount Tai, safety first" idea, grasp the usual, and knock on the door. The idea of grasping the usual, alarm bells, prevention-oriented, unified leadership, hierarchical responsibility, decisive measures, rapid response, efficient disposal.

Second, the organization and management:

The school Luo Shengming principal is responsible for the overall responsibility, personally grasp, supervisory leader Lin Qifen, director of the specific responsibility to effectively strengthen the leadership, the establishment of the group food poisoning disposal leading group, in the event of group food poisoning, immediately start the emergency plan, the disposal of the leading group to coordinate the work.

1, the leading group:

Leader: Luo Shengming

Deputy Leader: Lin Qifeng

Members: Li Shiqing, Zhou Qingqiao, Xi Daoqi, Fan Qinghua, Li Daren, Chen Yunfa

Responsibilities: The leading group is responsible for supervision and management of the cafeteria food hygiene; responsible for the assessment of the work of the school's food hygiene and safety. Unified command of food poisoning incident handling work.

2, Food Poisoning Disposal Group:

Leader: Lin Qiwen

Members: school middle cadres and all staff

Responsibilities: all involved in the food poisoning incident handling work, coordination of all parties to carry out emergency rescue and control of the situation; and do a good job in the aftermath of the work, the implementation of corrective measures, as soon as possible, to restore the school's normal education, Teaching order.

Third, the preliminary work:

1, widely carried out to prevent food poisoning publicity and education.

Schools should be widely and y carry out the prevention of food poisoning publicity and education, combined with the actual situation of the school, make full use of the radio, the blackboard newspaper, the theme of the class meeting, the website and other channels, popularize the knowledge of food hygiene, improve the food practitioners and the majority of teachers and students and staff of the level of hygiene management to prevent and reduce the occurrence of food poisoning.

2, strengthen food safety management.

(1) Strictly good food, food ingredients imported.

School food, food purchasers should be strictly food raw materials imported off, to the point of purchase, to ensure that the procurement of food, food raw materials in line with food hygiene conditions, from the source of food raw materials imported off.

(2) Strictly good food, food storage warehouses, cafeterias off.

School food, food storage warehouses, canteens, the keys are kept by the person responsible for the implementation of the special custodian, non-cafeteria staff are not allowed to enter the food, food storage warehouses and canteens, food, food storage warehouses on a regular basis for the inspection of raw materials, the discovery of moldy, deterioration, expired, does not meet the food hygiene requirements of raw materials in a timely manner to deal with, and resolutely put an end to food hygiene requirements do not meet the raw materials into the table. Raw materials into the table.

(3) good cooking utensils, food containers and utensils of disinfection and food sampling off.

The school canteen, kitchen cooking utensils, food utensils in accordance with the provisions of the strict disinfection, to ensure that the canteen, kitchen cooking utensils, food utensils clean and hygienic, to prevent the occurrence of food poisoning due to cross-infection. For each meal to do a good job of food sampling, take 100 grams of food for each meal, placed in a sterilized utensil, sealed and placed in a food sampling cabinet to save 24 hours.

3. Do a good job of disinfection and cleaning.

(1) to strengthen the school cafeteria food, kitchen hygiene management, especially meat, fish and dairy and other animal foods, to prevent the contamination of reproduction processing and sales process. Cafeteria, kitchen staff should pay attention to personal hygiene, regular physical examination in accordance with the regulations, found to be unsuitable for work in the cafeteria food, kitchen work of the sick or with the sick in a timely manner to replace their work.

(2) control of bacterial contamination. Control of bacterial growth and reproduction, take low-temperature preservation, in accordance with the hygiene requirements of low-temperature food preservation storage of food, to prevent food mold, deterioration.

(3) kill pathogenic bacteria. Take high temperature measures to kill pathogenic bacteria, cooked food and leftovers of each meal, in accordance with the hygienic requirements of low-temperature preservation of food storage food, must be fully heated before sale or use.

Fourth, the emergency response:

Once the suspected food poisoning, should immediately start the school food poisoning emergency mechanism, the relevant departments of the school should immediately do a good job in all emergency response:

1, actively organize rescue treatment of patients, as far as possible in accordance with the principle of proximity, relatively centralized rescue treatment. When the patient vomits, do not stop vomiting, vomiting is conducive to the discharge of toxic substances. With the hospital to properly deal with the patient, and sent to the hospital to guard the patient, students have any situation is also easy to solve in a timely manner.

2, immediately to the jurisdiction of the disease prevention and control agencies, health supervision departments and educational administrative departments to report the poisoning of students, poisoning time, the main symptoms of poisoning, poisoning of the number of students, etc., if suspected of poisoning, but also to the local public security departments to report.

3, food poisoning accidents occur after the school should pay attention to maintain the stability of the school, food poisoning should be confirmed by the disease prevention and control agencies, health supervision departments, to strictly control the release of information channels, pay attention to the way of work, to avoid teachers, students, parents unnecessary panic, pacify the students, stabilize the mood of the students, and do a good job of communicating with the parents of students, to maintain a normal order of teaching and learning in the school.

4, protect the scene, keep a good supply of food to students, maintain the original production status. To cause poisoning of suspected food, raw materials and food samples immediately sealed, into the refrigerated box (cabinet) to the investigators. Continued consumption and unauthorized destruction are prohibited. The production and holding of suspicious food tools, containers and possible poisoning site to be controlled.

5, after the arrival of the health department's professionals, with the professionals to collect suspicious food and poisoned students' vomit, excretion, gastric lavage fluid and so on. At the same time to introduce the situation of poisoning and carry out on-site epidemiological investigation. The food in the driving bucket should also be temporarily sealed. To the end of the site investigation, in accordance with the requirements of health professionals to carry out on-site disinfection and cleaning treatment.

6, to assist the health sector to do a good job in the investigation and the logistics.

7, the school to establish a long-term mechanism for food hygiene and safety management, the formation of food safety supervision system, to prevent problems before they occur.

8, once the food poisoning accident, all staff should be actively involved in the rescue of poisoned people, and obey the unified command of the leading group, the rescue work shirking, delay, disobedience to the command, resulting in serious consequences, the school will be held accountable for violations of the law, constituting a crime, by the judiciary shall be held criminally responsible for.

V. Food poisoning summary report:

After the occurrence of food poisoning, the incident should be the consequences of the occurrence of the incident, consciously look for deficiencies in the work, summarize and improve, strengthen the management, to prevent the recurrence of similar events, and at the same time, to the relevant departments of the higher level to make a written report.

Sixth, the accident report, processing contact telephone:

Longgang People's Hospital:***