2 Employee Food Poisoning Emergency Plans
In study, work or life, sometimes unexpected accidents may occur. In order to avoid making things worse, it is often necessary to prepare them in advance. Emergency plan. So how should we prepare an emergency plan? The following is an employee food poisoning emergency plan that I compiled for you. You are welcome to read it. I hope you will like it.
Employee Food Poisoning Emergency Plan 1
1 Purpose
In order to protect the health of each employee and enable employees to work and live in a healthy and safe environment , as well as the basic measures for early detection and early treatment of food poisoning problems, and combined with the actual situation of the company, this plan is specially formulated.
2 Scope of application
Applicable to all registered employees of the company, canteen contractors and all persons dining in the company canteen.
3 Responsibilities
3.1 The management department is responsible for formulating plans and organizing daily drills, and the canteen is responsible for retaining daily food samples and preventing food poisoning.
All departments cooperate closely.
4 Work Procedures
4.1 Incident Report
4.1.1 Once food poisoning occurs, the person who discovers it should report it to the management department or the emergency leadership team in a timely manner. After receiving the report, the team leader should immediately rush to the scene to organize a stop of food supply and report to the local Food Hygiene Supervision and Inspection Institute and hospital. If poisoning is suspected, report it to the public security department. There are many cases of food poisoning. Before the nature of the poison is unknown, you should seek medical treatment as soon as possible.
4.2 Division of work among each group
4.2.1 Communication group is responsible for notifying members of each group to rush to the scene, reporting 120 rescue and communication throughout the incident.
4.2.2 Logistics support team is responsible for the supply and supply of various equipment and other material support at the incident site. Count the number of people eating and the number of people who have been poisoned, and be responsible for recruiting those who leave after eating.
4.2.3 The vehicle dispatching team is responsible for the transportation of materials and the transportation of the wounded.
4.2.4 Vigilance team is responsible for protecting existing and retained samples. After food poisoning occurs, when reporting to relevant departments, you must protect the scene and suspicious food. Do not rush to throw away the leftover food eaten by the patient. Do not rush to wash the food tools, containers, tableware, etc. The patient's excrement (vomitus, stool, etc.) ) should be retained for sampling and inspection by the health department to provide reliable information for determining food poisoning. The rescue team prepares first aid before the ambulance arrives, guides the arrival of the ambulance, arranges necessary passages for external agencies to reinforce the rescue, assists the work of the rescue personnel, and reports the status of the poisoned person at any time.
4.3 Incident Investigation
4.3.1 During the incident investigation, members of the emergency leadership team and persons related to the poisoning, such as canteen staff, meal sharing chefs and patients, should truthfully report the incident Poisoning situation. Report the food eaten by the patient, the total number of people who ate, the food eaten by those who ate at the same time without becoming ill, the main characteristics of the patient's poisoning, the source of the suspicious food, etc. to the relevant departments truthfully.
5 Related Records
"Drill Photos"
"Drill Sign-in Form"
"Drill Report" Employee Food Poisoning Emergency Plan 2
1 Purpose
This plan is set for emergency response after food poisoning among employees. It requires relevant departments to be calm in the event of food poisoning. Correspondingly, on the premise of protecting oneself, it is necessary to assist the epidemic prevention department in identifying the source of the poison and prevent secondary poisoning and contamination. At the same time, it is required to stabilize the mood of employees and ensure the normal operation of the charging order.
2 Scope of application
This plan is activated when an employee suffers from food poisoning.
3 Responsibilities
3.1 The deputy director in charge of safety is responsible for the leadership of employee food poisoning accidents.
3.2 The station leader and general duty officer are responsible for on-site rescue command.
3.3 The shift monitor and inspector are responsible for on-site control.
3.4 The office and control room are responsible for communication (municipal and district epidemic prevention and emergency emergency centers: ____*)
3.5 The office is responsible for controlling the logistics support of the site, sealing off food poisoning sources, and assisting The epidemic prevention center identifies the source of food poisoning and prevents secondary poisoning.
4 Work Procedures
4.1 Alarm
When a poisoning accident occurs, the (non-) party concerned should immediately report it to the monitor on duty. The monitor on duty found that the person had vomiting symptoms and was suspected of having food poisoning, and immediately called the police to the station leader and the general on-duty officer. The station leader and general duty officer rushed to the scene immediately to grasp the situation. First, they found out whether there was food poisoning, the time of occurrence, and the number of people poisoned, so as to obtain first-hand information.
4.2 The shift leader directs the inspectors to control the scene and strictly prohibit personnel from coming into contact with food poisoning sources.
4.3 According to the poisoning situation, the station leader and the general duty call (municipal and district epidemic prevention and disease emergency center) to request support and carry out rescue.
4.4 Verification and reporting
According to the development of the accident, the station leader and the general on-duty officer shall report clearly to the deputy director responsible for safety in the management office. After receiving the report, the deputy director in charge of the Management Division will make decisions based on the situation, arrange relevant departments, and relevant units will conduct rescue operations. They will report to the company leaders in accordance with the "Provisions on Safety Production Supervision and Administration of Jiangsu Province" and the rescue needs, and rush to the scene or on site when necessary. The management office may lead the rescue work in other appropriate ways.
4.5 While controlling the poisoning scene, seal the source of food poisoning, assist the epidemic prevention center in identifying the source of food poisoning, and prevent secondary poisoning.
5 Command
5.1 After receiving the report, the station leader and the general duty officer immediately activate the emergency plan and rush to the scene to command. If necessary, a temporary command group can be set up, with the top leader on site taking command. long.
5.2 When a major food poisoning incident occurs, the leader of the management office shall rush to the scene to assist on-site command after receiving the report.
5.3 First, organize personnel to isolate and seal the source of food poisoning. Carry out ventilation work to ensure the safety of on-site personnel, stabilize the mood of toll collectors, and prevent further expansion of the situation.
5.4 Depending on the severity of the accident, traffic police are required to cooperate in clearing the road and conducting rescue operations.
5.5 Based on the nature of the development of the incident, cooperate and assist the public security and epidemic prevention departments to adopt corresponding measures for rescue and minimize losses.
6. Disposal after the rescue
6.1 Clean, disinfect and ventilate the production site and tableware, stoves and cabinets to prevent secondary pollution and poisoning. The office will report the results of the aftermath to the station leader and the general duty officer.
6.2 Refrigerated and frozen foods can only be eaten after being inspected by the epidemic prevention department.
6.3 After the accident is handled, the on-site commander will summarize the experience and lessons learned from the emergency rescue work, put forward suggestions for improvement, improve the plan, and report it to the Production Safety Office of the Management Department. ;