National small food, drinking water health and safety emergency treatment plan
School safety is no small matter, and safety responsibility is more important than Mount Tai. Health and safety of food and drinking water is an important part of school safety education and safety management. Therefore, in the routine management of schools, strengthening the health and safety management of food and drinking water is an important measure to ensure the safety of life and property of teachers and students. When a teacher, student food, drinking water health and safety responsibility accident occurs, it can respond promptly and correctly, reduce the loss to a minimum, and effectively protect the safety and health of the teachers and students of the school. This plan is specially formulated.
First, the organization:
Chief commander: Zhang Fuqiang, Zhu Huajun, and Chen Xingquan should immediately rush to the scene to conduct the accident when food and drinking water health and safety accidents occur in the school.
Under normal circumstances, Zhang Fuqiang, the first general commander, is responsible. If the first commander is absent from school, the second commander is Zhu Huajun; if the first and second commanders are not there, the third commander Chen Xingquan is responsible.
Liaison: Hu Bangzhi, Jiang Zhiqun Hu Bangzhi is responsible for contacting the district emergency center, the district epidemic prevention station and the district education bureau. Report the time of poisoning, the main symptoms, the number of poisoning, etc. If you suspect that it is related to poisoning, you should report it to the local public security department. Jiang Zhiqun is responsible for informing the class teacher and parents.
Order maintenance: Cai Deqing, Tang Chun, He Yuqing and teachers of the Japanese.
1. Protect the scene of the accident, and immediately suspend suspicious food, drinking water, sample food and patient's vomit and stool, which cause poisoning, prepare for the investigation of the cause of the accident, and avoid infection and spread.
2. Evacuate the crowd and prepare for the ambulance approach.
3. After food poisoning occurs, it is necessary to pay attention to maintaining the stability of the school. It is necessary to strictly control the information distribution channels to avoid unnecessary panic among teachers, students and parents.
On-site medical treatment staff: Zhang Chunrong
1. When the school teacher discovers that there are teachers and students poisoning due to food or drinking water, notify the medical treatment personnel to be present for further confirmation.
2. After the medical treatment personnel have carried out timely medical treatment, they are sent to the hospital according to the degree of poisoning, and the school first sends people to the hospital to guard the patient.
1 Light and moderate poisoning, timely delivery of poisoned students to Tongping Health Center for treatment.
2 Severe poisoning, timely on-site medical treatment or timely contact with the doctors of Tongping Town Health Center to the site for temporary medical treatment, waiting for emergency treatment at the district epidemic prevention station or district emergency center.
Second, ambulance measures
1. On-duty personnel or classroom teachers insist on morning inspections and inspections every day. If teachers and students with food poisoning are found, they will promptly notify the on-site commander.
2. After the on-site commander arrived, timely arrange the on-duty personnel to investigate the scope and number of poisoning cases and to understand the causes of poisoning. At the same time, timely notify the relevant personnel of the contact group, the medical team and the order maintenance team to give their duties and implement them. Ambulance work.
3. The medical team should promptly understand the poisoning degree of the poisoned teachers and students, firstly induce vomiting to the infected person, and make timely decisions such as sending to the emergency location or asking the doctor for temporary medical care.
4. The contact group shall promptly report to the district epidemic prevention station, the district education bureau, and the teacher of the class teacher and the parents of the students.
Third, regular management
1. Strengthen safety education. During the school, students will strengthen their education on food and drinking water health and safety through gatherings, team activities, morning meetings and newspapers, posters and handwritten newspapers, and knowledge contests. At the same time, strengthen the education, training and management of school food sales personnel, conduct regular physical health checks, and do not sell three foods without food.
2. Establish and improve the archives of the student's family contacts for use in an emergency.
3. Establish a student-to-school situation reporting system to keep abreast of the student's physical health.
4. Church students and school food sales personnel correctly identify food knowledge, such as food production date, shelf life, manufacturers and trademarks.
5, educate students to develop a good habit of not eating snacks. Do not eat unsanitary foods, do not eat expired foods, do not eat foods without production date, trademarks, manufacturers and shelf life.
6. Keep the environment inside and outside the food warehouse clean and tidy, and take measures to eliminate flies, mice, cockroaches and other harmful insects and their breeding conditions, and maintain a prescribed distance from toxic and harmful places.
7. The school canteen should adhere to the food trial and sample retention system in accordance with the relevant regulations of the canteen management.
8. Establish and improve the registration system for gatekeepers. It is strictly forbidden for outsiders to enter the school without reason.
First, the organization:
Chief commander: Zhang Fuqiang, Zhu Huajun, and Chen Xingquan should immediately rush to the scene to conduct the accident when food and drinking water health and safety accidents occur in the school.
Under normal circumstances, Zhang Fuqiang, the first general commander, is responsible. If the first commander is absent from school, the second commander is Zhu Huajun; if the first and second commanders are not there, the third commander Chen Xingquan is responsible.
Liaison: Hu Bangzhi, Jiang Zhiqun Hu Bangzhi is responsible for contacting the district emergency center, the district epidemic prevention station and the district education bureau. Report the time of poisoning, the main symptoms, the number of poisoning, etc. If you suspect that it is related to poisoning, you should report it to the local public security department. Jiang Zhiqun is responsible for informing the class teacher and parents.
Order maintenance: Cai Deqing, Tang Chun, He Yuqing and teachers of the Japanese.
1. Protect the scene of the accident, and immediately suspend suspicious food, drinking water, sample food and patient's vomit and stool, which cause poisoning, prepare for the investigation of the cause of the accident, and avoid infection and spread.
2. Evacuate the crowd and prepare for the ambulance approach.
3. After food poisoning occurs, it is necessary to pay attention to maintaining the stability of the school. It is necessary to strictly control the information distribution channels to avoid unnecessary panic among teachers, students and parents.
On-site medical treatment staff: Zhang Chunrong
1. When the school teacher discovers that there are teachers and students poisoning due to food or drinking water, notify the medical treatment personnel to be present for further confirmation.
2. After the medical treatment personnel have carried out timely medical treatment, they are sent to the hospital according to the degree of poisoning, and the school first sends people to the hospital to guard the patient.
1 Light and moderate poisoning, timely delivery of poisoned students to Tongping Health Center for treatment.
2 Severe poisoning, timely on-site medical treatment or timely contact with the doctors of Tongping Town Health Center to the site for temporary medical treatment, waiting for emergency treatment at the district epidemic prevention station or district emergency center.
Second, ambulance measures
1. On-duty personnel or classroom teachers insist on morning inspections and inspections every day. If teachers and students with food poisoning are found, they will promptly notify the on-site commander.
2. After the on-site commander arrived, timely arrange the on-duty personnel to investigate the scope and number of poisoning cases and to understand the causes of poisoning. At the same time, timely notify the relevant personnel of the contact group, the medical team and the order maintenance team to give their duties and implement them. Ambulance work.
3. The medical team should promptly understand the poisoning degree of the poisoned teachers and students, firstly induce vomiting to the infected person, and make timely decisions such as sending to the emergency location or asking the doctor for temporary medical care.
4. The contact group shall promptly report to the district epidemic prevention station, the district education bureau, and the teacher of the class teacher and the parents of the students.
Third, regular management
1. Strengthen safety education. During the school, students will strengthen their education on food and drinking water health and safety through gatherings, team activities, morning meetings and newspapers, posters and handwritten newspapers, and knowledge contests. At the same time, strengthen the education, training and management of school food sales personnel, conduct regular physical health checks, and do not sell three foods without food.
2. Establish and improve the archives of the student's family contacts for use in an emergency.
3. Establish a student-to-school situation reporting system to keep abreast of the student's physical health.
4. Church students and school food sales personnel correctly identify food knowledge, such as food production date, shelf life, manufacturers and trademarks.
5, educate students to develop a good habit of not eating snacks. Do not eat unsanitary foods, do not eat expired foods, do not eat foods without production date, trademarks, manufacturers and shelf life.
6. Keep the environment inside and outside the food warehouse clean and tidy, and take measures to eliminate flies, mice, cockroaches and other harmful insects and their breeding conditions, and maintain a prescribed distance from toxic and harmful places.
7. The school canteen should adhere to the food trial and sample retention system in accordance with the relevant regulations of the canteen management.
8. Establish and improve the registration system for gatekeepers. It is strictly forbidden for outsiders to enter the school without reason.
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