Food safety disposal plan

Part 1: Food Safety Disposal Plan

1. Purpose

Respond to the food safety incidents that have occurred, and conscientiously do a good job in the handling of food safety accidents, so that leaders at all levels can timely understand the relevant situation, obtain the initiative to guide and dispose, and minimize the possible food safety. The impact is specifically formulated.

2. Definition

Food safety accidents: refers to food poisoning, food-borne diseases, food pollution, etc. that originate from food, are harmful to human health or may be harmful.

Major food safety incidents: Major food safety incidents involving mass food poisoning or deaths involving a large number of people

3. Duties

3.1 The quality management department is responsible for organizing the recording, analysis and organization of food safety problems caused by emergencies.

3.2 The Plant Food Safety Team is responsible for identifying potential emergencies and accidents and coordinating the development of necessary emergency plans. Coordinate and coordinate issues such as food safety in emergencies.

3.3 The sales department is responsible for the specific implementation of the product recall after the food safety incident.

3.4 In the event of a food safety incident, cooperate with the quality management department and the food safety team to conduct a cause investigation and analysis, and properly dispose of unsafe products and raw materials.

Work program

4.1 Report

Reporting principle: Any employee of the company is obliged to report or report the food safety incident involving the company's products in the first time.

4.2 Reporting program

In the event of a food safety incident, all departments should immediately report to the supervisor. For major food safety incidents, report to the factory leader immediately. When the department head is absent, report directly to the factory leader, and the factory shall be unified and timely to the local quality. The technical supervision department made a written report. No department or individual may conceal, misrepresent or delay the food safety accident and may not destroy the relevant evidence.

4.2.1 Initial report

The time, place, unit, hazard level, number of deaths, accident reporting unit and reporting time, the contact person of the reporting unit and contact information, the preliminary judgment of the cause of the accident, the measures taken after the accident and the measures taken after the accident should be reported as far as possible. In case of accident control, etc., if possible, a brief passage of the accident should be reported.

4.2.2 Stage Report

It is necessary to report the new situation and to supplement and amend the initial report, including the development and changes of the accident, the disposal process, and the cause of the accident.

4.2.3 Summary report

Including food safety accident identification conclusions, summarizing the handling of accidents, analyzing the causes and influencing factors of accidents, and proposing suggestions for prevention and disposal of similar accidents in the future.

4.3 Food Safety Accident Disposal

In the event of a food safety incident, the products and their raw materials that may cause food safety accidents shall be sealed and immediately inspected, analyzed and investigated. For the confirmed products and their raw materials, production, sales and immediate recall shall be stopped immediately. And destroyed.

5. Accountability

5.1 The heads of departments and factory leaders must keep in touch 24 hours a day, and be held accountable for serious consequences.

5.2 The main responsible person of each department shall be the first responsible person for the food safety incident report of the department. If the accident occurs, it shall be reported in time, and shall not be late, reported or reported, and shall not be avoided, and shall be concealed. If the report is untrue, affects the leadership decision-making, and affects the handling of the incident, it is necessary to investigate the responsibility of the relevant leaders and responsible persons. Which level is responsible for the problems of late reporting, underreporting, and reporting. Those who have serious consequences due to late reports, omissions or false reports must be seriously investigated and punished.

6. Correction and improvement

If an accident occurs, the quality management department organizes the cause analysis and prepares the “Food Safety Incident Investigation Report”. The responsible department takes corrective measures and pays for the food safety accidents, such as abnormal operations and lack of training for operators. The safety team leader confirms and implements it.

The food safety team submitted the "Food Safety Incident Investigation Report" to the accident department for the record, and supervised and verified its implementation effect.

After the accident, the food safety team leader organized relevant departments to review and revise the plan and relevant emergency plans, so that they can be continuously improved.


Part 2: Food Safety Disposal Plan

1. Purpose

Prevent the occurrence of potential food safety accidents, clarify emergency and emergency response measures and reverberation plans, and reduce and resolve possible food safety impacts.

2. area

It is suitable for the prevention and treatment of potential accidents, abnormalities and emergencies during the operation of food safety and quality management system.

3 duties

3.1 Food Safety Team: Responsible for the evaluation of food safety incidents and emergencies.

3.2 General Manager: Responsible for the management and coordination of emergency preparedness and reverberation, and provide resources.

3.3 Each functional department is responsible for the implementation of emergency preparedness and reverberation plan within the scope of responsibility and timely reporting.

4 programs

4.1 The Food Safety Team conducts a comprehensive analysis of the company's food safety and quality management system to identify potential potential accidents, anomalies and emergencies and to determine the possible food safety impacts.

4.2 The scope of emergency and abnormal conditions, including but not limited to the following:

4.2.1 Theft, poisoning, electric shock

4.2.2 The impact of fires and natural disasters on raw materials and products;

4.2.3 power outage, water stop, stop steam;

4.2.4 The processing equipment has failed;

4.2.5 Misuse of toxic and hazardous materials and vandalism in food processing;

4.2.6 Food safety incidents complained by customers or consumers

4.2.7 Unexpected food safety incidents caused by other reasons

4.3 Temporary processing of emergency and abnormal conditions

4.3.1 Theft, poisoning

4.3.1.1 The staff on duty at night must check the safety situation of the company before the duty, and do not leave the post without permission during the shift, and maintain a certain degree of alertness.

4.3.1.2 When an abnormal sound is heard or an abnormal condition is found, the duty officer must immediately go to the inspection. Quickly report to the responsible person in charge, the director of the office, and the general manager of the company by telephone or other means;

4.3.1.3 The duty officer should also check whether there is any possibility of poisoning. If there is any trace of poisoning, the site should be closed and reported to the company leader in time.

4.3.1.4 When there is a phenomenon of theft of property, you should remain calm and calm, try to subdue the criminal, and call your partner or other personnel to support by calling or other means.

4.3.1.5 If the offender has escaped and is difficult to catch up, it is necessary to see the number, clothing, appearance, physical characteristics, means of transport and characteristics used, and report the company's leadership by telephone or other means in a timely manner; "Phone alarm.

4.3.1.6 The scene of the crime scene shall be protected. No one shall move anything, including all hand marks, footprints, cigarette butts, etc. left by the criminals, and shall not allow non-related personnel to enter the scene; commit crimes committed by the criminals. Tools, various items, etc. shall be handed over to the security department or the public security organ; the personnel on duty shall not leave until the public security organ personnel or the security department has completed the investigation site.

4.3.1.7 If someone is injured for any reason, they should immediately try to send it to the hospital for rescue and report it to the public security organ. 4.3.1.8 The person in charge of the incident department shall track and control the handling of the incident; report the progress and results of the incident to the center leader in writing and afterwards.

4.3.1.9 Each department is responsible for inspecting the food safety of the area under its jurisdiction and reporting it to the production department. The quality inspection department is responsible for supervising the handling of unsafe products. The emergency team actively handled the incident and sealed up products that may cause food hazards; prompt notification and recall

4.3.2 Electric shock

4.3.2.1 On-site personnel should immediately cut off the power when someone is found to have an electric shock.

4.3.2.2 Before the power is turned off, the human body should not be touched by the electric shocker to prevent the electric shock from being attached to the body, and the insulated wire is used to pull the wire or the person away.

4.3.2.3 Immediately make a manual first aid to the electric shock and call “120” or send it directly to the hospital for rescue.

4.3.2.4 After the event is processed, the responsible person of the department shall report to the company in writing about the cause and handling of the incident.

4.3.3 fire alarm

Fire hazard area - generator room, sand should be placed on site, fire extinguishers or fire hydrants should be arranged in each production area.

4.3.3.1 In the event of a fire, the power should be cut off immediately, and a loud call should be made while the fire is being fired. Other employees will immediately report to the office. If the fire is fierce, they can directly report to 119 and report the fire to the higher authorities in a timely manner. Participate in the rescue of evacuation personnel and rescue facilities.

4.3.3.2 When the alarm is called, the address of the list, the fire location and the burning articles, the presence or absence of dangerous chemicals, the name of the alarm person and send people to the intersection to meet the fire truck to enter the fire.

4.3.3.3 Department heads and post staff should promptly open the evacuation channel when they find a fire, check the number of people in time, and guide evacuation in an orderly manner.

4.3.3.4 In the rescue, all personnel must obey the command of the highest responsible person on the site, calmly, wit, and use the fire-fighting equipment correctly, so that the fire can be controlled first.

4.3.3.5 If it is covered by fireworks or has low visibility, it should be slowly crawled along the wall or go to the other side of the channel. At the same time, apply a wet towel to cover the nose to prevent poisoning.

4.3.3.6 It is strictly forbidden to return to the fire layer to take the remaining items without the consent of the highest responsible person on site.

4.3.3.7 For those who are injured in a fire, rescue personnel should carry them off the fire.

4.3.3.8 After the fire is removed, the responsible person of each department shall check the quality and safety of the food and report it to the production department. The quality inspection department is responsible for supervising the handling of the products after the fire.

4.3.4 Abnormal conditions such as power failure, water stoppage, steam stop, processing equipment failure, etc.

4.3.4.1 On-site personnel shall immediately notify the power equipment workshop, and the power equipment workshop shall be responsible for the activation of the spare equipment or emergency repair of the equipment.

4.3.4.2 Emergency situations such as power outage, water stoppage, steam stop, processing equipment failure, etc. If it is expected to be unrecoverable within 1 hour, the production workshop shall handle all the semi-finished and finished products processed, and take refrigerated or fresh-keeping measures until recovery. After reprocessing. All products processed during the period should be evaluated by the food safety team and disposed of accordingly.

4.3.5 Public events such as outbreaks of infectious diseases

4.3.5.1 Actively promote knowledge about the prevention of infectious diseases.

4.3.5.2 Insist on morning and afternoon inspections and measure body temperature. If an employee who finds an infectious disease on the spot is immediately removed from the production position, the on-site personnel shall determine the affected food range and relevant contact personnel, sterilize the production site, and conduct physical examination of the contact personnel to participate in the production. Take emergency isolation measures to determine the extent of the impact, take measures to control the hazards in the product within acceptable limits, and if necessary, ask relevant experts to conduct on-site guidance to ensure product safety.

4.3.5.3 Count the number of people who are absent from the disease, must understand the condition on the same day, and must report the abnormal situation in time.

4.3.5.4 Strengthen the door guard and cleaning work, prepare the disinfection facilities, strengthen the disinfection, and do a good job of ventilation and ventilation.

4.3.6 Food safety incidents complained by customers or consumers: The business department makes emergency response to suspend sales and promptly feeds customer complaint information to the general manager. The general manager organized a comprehensive evaluation by the food safety team to identify effective measures to prevent accidents from expanding, such as returns, destruction, and recycling.

4.3.7 Relevant natural disasters: The personnel shall be assessed for the increased hazards of the materials that may be affected, the extent of the impact shall be determined, and measures shall be taken to control the hazards in the product to an acceptable extent.

4.3.8 Unexpected food safety incidents caused by other reasons: Field personnel should determine the range of foods affected and take emergency isolation measures. Then, report to the superior leader immediately. After a comprehensive evaluation of the food affected by the food safety team, the corresponding disposal.

4.4 After the above abnormalities and emergency situations have been dealt with, the responsible department shall fill in the “Emergency Reverberation Processing Record Form” for the passing and measures taken, including the disposal of food and measures to prevent recurrence.

4.5 Prevention of food safety accidents

4.5.1 Equipped with necessary equipment and facilities: Do a good job in safety and fire protection, configure fire-fighting equipment according to the needs of the site, clearly mark the place, and repair it according to the specified time. The production workshop is equipped with the necessary spare equipment, and the equipment and facilities are regularly maintained to ensure that the suspension or standby period is in good condition for emergency use.

4.5.2 Formulate and improve the operation instructions for the operation and production and processing of various equipment and facilities, and implement adequate training for the operators, and require special positions to be certified.

4.5.3 The food safety team shall regularly conduct exercises for abnormal and emergency simulation scenarios to verify the effective implementation of emergency preparedness and reverberation procedures to improve the actual emergency response capability of personnel and to continuously improve.

4.6 After abnormal or emergency occurrence or simulation exercises, the food safety team shall evaluate the emergency preparedness and reverberation procedures, and evaluate the food safety and quality management system to confirm the feasibility of the system. If necessary, amend the system files and take improvement measures.

4.7 Prior to the annual management review, the food safety team is responsible for summarizing the results of emergency preparedness and reverberation as input to the management review.

5 Record "Emergency Reverberation and Processing Record"


Part 3: Food Safety Disposal Plan

In order to protect the health and safety of children's lives and timely and effective treatment of food safety incidents, according to the relevant requirements of the Food Safety Law of the People's Republic of China, our park has specially formulated the following schemes:

I. Establishing full-time accident personnel and responsibilities

Our park has established a food safety accident disposal team.

Leader: Li Ruoxian

Full-time manager: Fu Dongcai

Member: Wu Xiyu

Responsibilities: 1. Responsible for food safety registration, reporting and feedback;

2. On-site investigation; 3. Cause analysis; 4. Take control measures;

5. Make a decision on disposal.

Second, food safety information collection and reporting

,collect message

1. The food safety full-time management personnel should frequently browse the relevant national food safety information network and pay attention to the current relevant food safety information.

2. Sample the food consumed in this cafeteria for 48 hours in accordance with relevant regulations for inspection.

Reporting program

1. If there is any information about food safety received or found in our park, the disposal team will immediately inquire about the situation as required, fill in the record of the situation, and put forward preliminary control opinions. If the situation is serious, it should be reported to the relevant department of food safety management immediately. .

2. The disposal team cooperates with the relevant department personnel to investigate, verify and handle.

Reporting time limit

After knowing that a major food safety incident has occurred, the department of health and quality inspection will be reported within one hour, and a phased report will be made according to the process of accident handling or the requirements of superiors.

Third, investigation and control

After receiving a food safety accident or a suspected food poisoning accident report, the relevant personnel shall arrive at the scene in time for investigation and handling, and take the following measures:

1. Assist health institutions in the treatment of poisoned personnel.

2. The park immediately stopped purchasing and eating related foods, and took temporary control measures on suspicious poisoned foods and related food tools and on-site.

3. Actively cooperate with the investigation team of the health and food supervision departments to conduct investigations.

The following interim control measures are taken for foods that cause food safety incidents or foods that have evidence of a food safety incident:

1. Seal food and all its items that cause food safety or may lead to food safety.

2. Seal the food tools and utensils that have been contaminated by food, and then clean and disinfect them in time after obtaining the consent of the food supervision department.

Fourth, summary and prevention

1. Summarize and analyze the causes of food safety accidents, learn lessons, seriously reflect, rectify according to relevant requirements, and propose preventive measures to prevent accidents from happening again.

2. Strengthen the health knowledge training of relevant personnel and strengthen the cleaning and disinfection of related articles.

3. Strict inspection, so that unqualified and unsanitary foods are not purchased or eaten.


Part 4: Food Safety Disposal Plan

Chapter I General Provisions

The first one is to prevent, timely control and reduce the hazards of food safety accidents, and to protect the health and safety of the people. According to the "20XX Ganlu County Food Safety Special Rehabilitation Work Plan", planting, breeding, production, processing, packaging, Major food safety incidents in the areas of warehousing, transportation, operation, and consumption. The scope includes the following aspects:

First, the key links: breeding, production and processing, circulation and consumption;

Second, the key areas: campus areas, small department stores, sales points, etc.

Third, key varieties: dairy products, condiments, soy products, grain and oil, bulk food, children's food, liquor, beverages, purified water, cakes, fried foods, poultry and egg products, clothing products, etc.

Article 3 Any citizen or unit has the obligation to report food safety incidents to the township party committee government and relevant departments through various channels.

Chapter II Organization and Responsibilities

Article 4 The Emergency Leading Group for Food Safety Accidents in Zhangping Township was established to direct the emergency work of food safety accidents in the township. Jiang Azhi, vice chairman of the township leadership, is the leader of the group, and the main leaders of the township women's federation, security, animal husbandry, and schools are members.

Article 5 Responsibilities of each member unit:

The township emergency leading group is mainly responsible for emergency command work at the time of food safety accidents, organizing and coordinating emergency rescue work, organizing emergency rescue publicity, education and training, and organizing revision of township food safety accident emergency plans and related supporting regulations.

The Pingguo Township Central Elementary School is responsible for coordinating the investigation and handling of school food safety incidents.

The township health center is responsible for medical treatment in emergency rescue of food safety accidents.

The members of the two committees of each village are responsible for the food safety incident report in the village.

Chapter III Early Warning Mechanism

Article 6 The prevention of food safety accidents shall adhere to the guidelines of early detection, early reporting and early disposal. Monitor the key varieties, key links, key places, and key areas of food safety hazards that exist, regularly analyze possible food safety hazards, promptly remind consumers, or regularly report safety warning information to the society, and strengthen key supervision.

Chapter IV Emergency Reverberation

Article 7 The Office of the Emergency Leadership Group of the Township shall establish a 24-hour duty system, assign a duty call, and announce it to the public. Schools and village committees must designate liaisons and contact numbers.

Article 9 Information on food safety accidents shall be submitted in accordance with the requirements of grading, unity, and level-by-level reporting, and shall be copied to the relevant departments at the same level.

Article 11 Once a food safety incident occurs, the township party committee government immediately launches this emergency plan and reports the situation to the county government and relevant departments.

Article 12 Basic Emergency Procedures

After the decision on the food safety emergency plan is initiated, the township emergency response team should organize the implementation as soon as possible, and be responsible for directing and coordinating emergency operations.

Emergency preparedness

Organize medical ambulance teams to rush to the scene as soon as possible; analyze the development trend according to the cause, nature, degree of harm, and scope of the incident, and propose the next preventive measures.

Rescue

Under the unified command of the on-site command, the medical staff will provide medical treatment for people with health damage. According to the principle of “graduated treatment”, the rescue will be organized according to the different links and needs of on-site rescue and medical care.

After the emergency work of the food safety incident, the township emergency leading group shall, on the basis of fully listening to the opinions of the expert group, propose to terminate the emergency work, and approve the termination of the emergency state with the approval of the county emergency headquarters.

Chapter V Post Disposal

Article 13 After the emergency work is over, the township party committee government shall promptly take measures to restore normal social order.

After the emergency rescue work is over, the office of the township emergency leading group should write an investigation report in time and submit it to the county food safety committee. The main contents of the investigation report include: the time, place, cause, casualties and direct and indirect economic losses of the incident; emergency rescue participating units, input personnel and equipment; emergency rescue process, final accounts, actual results; induced events or The main responsible units and individuals with poor emergency response.

The township government should do a good job in the appeasement of the casualties and their families, and timely pay the condolences.

For major and mega-food safety incidents, the county emergency headquarters office organizes relevant departments to form a joint investigation team or expert group to investigate the cause of the incident.

Article 14: After a food safety incident occurs, conceal, delay reporting, misrepresenting or instructing others to conceal, delay reporting, or misrepresenting others, obstructing others' reports, or failing to take active and effective incident rescue and investigation, or investigating work Irresponsible, resulting in major omissions in the investigation work, emergency decision-making, improper emergency command, and those responsible for sheltering the incident will be held accountable.

Chapter VI Supplementary Provisions

Article 15 The health products, fruit and vegetable safety incidents shall apply to this plan.

Article 16 This plan shall be interpreted by the township emergency response team and the township government.

Article 17 This plan shall be implemented as of the date of promulgation.


Article 5: Food Safety Disposal Plan

In order to effectively deal with food hygiene and safety accidents that may occur in our park, ensure that accident handling is carried out in an efficient and orderly manner, minimizing losses caused by accidents, ensuring the safety of teachers and students, maintaining school and social stability, and promoting This program is specially formulated for the healthy development of school education.

1. Leadership and responsibilities:

Group leader: Sun Yuan

Panelists: Fan Jingjing, Law Baoping

1) The main responsibilities of the leading group: responsible for unifying decision-making, organizing and directing emergency response actions for public emergencies in the park, and issuing emergency response tasks. Report major issues to the Education Bureau in a timely manner.

2) Medical rescue team: When a food hygiene and safety accident occurs, immediately send medical assistance to the nearest medical institution and call the “120” medical rescue call. It is necessary to promptly and decisively send the affected person to the hospital for rescue. Actively report the onset of illness to medical personnel, and do a good job in order maintenance.

Regularly organize the food hygiene and safety work summary and discussion in the park, form assessment and feedback, and be responsible for the annual assessment and evaluation of school food hygiene and safety work.

Second, the daily work carried out:

1. Improve the system. On the basis of the relevant system and work opinions issued by the Education Bureau, it is required to comprehensively revise and improve the food hygiene and safety system of the park.

2. Strengthen supervision. Under the specific guidance of the leading group, focusing on the implementation of various food hygiene systems, combined with other safety work in our park, regular and irregular inspections were conducted, and the results of the inspection were reported to the school in the form of notification.

3. Implement responsibilities. The head of the school is the first person responsible for food safety in the school, the safety supervisor is the person directly responsible, and the canteen management personnel and employees are responsible for their duties.

4. Strengthen education. Strengthen the publicity and education of parents and children's food hygiene knowledge, enrich health knowledge, enhance health awareness, and enhance self-awareness and responsibility.

5. Add equipment. Schools should gradually improve and improve the provision of food hygiene facilities in accordance with the standards.

Third, the emergency response.

1. Reporting system. Food safety and safety incidents must be reported in a timely manner. Specifically: teachers and students report a small number of mild symptoms to the team leader in a timely manner; if more serious food hygiene accidents are found, they should immediately report to the Education Bureau or the Health Supervision Bureau, and immediately start the school food hygiene and safety emergency plan. Establish a timed reporting system based on actual conditions during accident handling.

2. Rescue measures. In the event of a serious school food hygiene and safety incident, the director is responsible for the rescue command. The head of the school should make a sound decision and immediately start the school emergency plan. According to the preparatory plan, each of them will organize rescue operations. Initially find out the symptoms, the group should also thoroughly investigate the cause of the accident, investigate the affected personnel, and establish a dynamic roster to prevent omissions.

3. Medical rescue. If the school has a serious food hygiene and safety accident, it should immediately send medical assistance to the nearest medical institution and the health and epidemic prevention department, and call the “120” medical rescue phone. It is necessary to promptly and decisively send the affected person to the hospital for rescue. Actively report the onset of illness to medical personnel, and do a good job in order maintenance.

4. Contact the parents. If the school has a serious food hygiene and safety accident, it should contact the parents of the affected students in time to truthfully explain the incidence and not blindly guess. Do a good job of the parents' minds and prevent excessive behavior. Set up a home and school liaison office to answer questions raised by parents in a timely manner and do a good job in providing services for parents.

5, source protection. After a serious food hygiene and safety accident occurs in the school, samples of canteen dishes and suspicious foods should be sealed immediately so that the cause of the disease can be found in time.

6, personnel scheduling. The emergency response personnel shall be uniformly dispatched by the leader of the leading group, and the office shall make specific arrangements. If necessary, the personnel of the health and epidemic prevention department may be dispatched to support the accident handling. Clear division of labor, implementation of responsibilities, obey the command, and ensure that it is in place.

7. Information disclosure. The teachers, students and parents are guaranteed the right to know in the process of accidents and handling, timely and accurate information disclosure, and truthful reporting to the higher authorities, not reporting or misrepresenting. It is also necessary to clarify some rumors in time to avoid unnecessary misunderstandings.