National Emergency Prevention Plan for Food Poisoning
In order to maintain the stability of our school, ensure the health and well-being of the teachers and students of the school, and ensure the smooth progress of all work in the school, this plan is specially formulated.
First, the guiding ideology:
Seriously study and implement food hygiene laws and regulations, do a good job in food and food hygiene, cultivate good habits, prevent food poisoning, and ensure the health of teachers and students throughout the school.
Second, the basic principles:
1. Fully understand the importance of food hygiene work, and closely integrate prevention work with the "three represents" thinking, truly representing the fundamental interests of teachers and students.
2. Who is in charge and who is responsible. The principal of the school is the first responsible person, and the leader is the person directly responsible. Leaders at all levels must shoulder their responsibilities, perform their duties, take effective measures, and work together.
3. Establish a sound system and take effective measures to cut off the source of the disease from the mouth and prevent it from happening.
4. When food poisoning is discovered, it is necessary to report it in time, treat it in time, find the cause in time, and minimize the loss.
5. Establish a rapid response mechanism, information reporting and emergency response plan, strengthen unified leadership, timely and accurately communicate information and take necessary measures.
6. Strengthen publicity and education, actively do the ideological work of teachers and students, and ensure the stability of the school.
Third, the organization and specific division of labor:
The school set up a leading group for the prevention of food poisoning. The team consists of the following departments: the central headquarters, the office, the general affairs office, the political and religious office, and the school medical office.
Central Command: Unified organization, comprehensive command, and dispatch of all activities related to this accident. The head of the team is the principal and the office team member is the director of the office, responsible for the unified coordination of actions of various departments. The general affairs department is responsible for the overall responsibility of vehicle transportation, communication, food and personnel reception for the general affairs director. The members of the Political and Education Department are responsible for the management of the school disciplines for the political and religious directors. The school doctor's office is fully responsible for the rescue and treatment of the accident personnel.
The list of leading groups is as follows:
Team leader:
Deputy head:
Group member:
Fourth, implementation measures:
1. Strictly implement the relevant provisions of the Food Sanitation Law, and do not purchase, process or sell foods that do not meet the hygiene requirements, and strictly control the source. Food procurement, adhere to the purchase of units with a health permit, do not buy cooked products.
2, the production of food should be strictly in accordance with the operating procedures, according to the first fold after washing, first wash and cut the program processed food. The finished product and the semi-finished product should be stored separately to ensure the safety and hygiene of the prepared food, and the quality preservation and sample keeping work should be done to prevent food poisoning.
3, the perpetrators will be certified to work, check personal hygiene before going to work, diligently cut nails to wash their hands, insist on regular replacement of clothes, take a bath. The clothes must be neat and tidy during work. Work clothes, work hats and masks must be worn during work.
4. Non-workers are strictly prohibited from entering the operation room when they go to work, and the safety protection of grain and oil food warehouses is strengthened to prevent poisoning incidents.
5. Strengthen the management of the restaurant and the surrounding environment, and send special personnel to clean up in time. Disinfect every day to create a clean and healthy dining environment for teachers and students.
6, each class should educate students, do a good job of personal hygiene, do not eat unclean, expired food and "three no" food, to prevent disease from the mouth.
7. Insist on the activities of rats in the spring and autumn, and regularly carry out activities to kill pests such as mosquitoes, cockroaches and other pests.
5. Several food poisoning disposal plans:
1. When less than 3 people are found, the teachers and students should be sent to the hospital for examination and treatment after mild nausea, vomiting and diarrhea. At the same time, the situation will be reported to the school. The school will attach great importance to such incidents and make corresponding arrangements to closely monitor the situation.
2. When it is found that more than 3 students and teachers have nausea, vomiting, fever, diarrhea and even convulsions and coma after the meal, the school immediately launched the “Precautionary Plan for Preventing Food Poisoning in the Sengkou Elementary School”, and the members of the school team received the notice within half an hour. Must be in place and work right away.
3. The school doctor's office will contact the local hospital in time to be responsible for the treatment.
4. The General Affairs Office is responsible for arranging vehicles and actively cooperating with the school and superiors to investigate the accident.
5. The office will report the investigation results and handling opinions to the superior.
6. Responsibility handling methods:
1. Due to the student poisoning incident, the contractor will be directly responsible.
2, due to improper operation of the drinkers, such as raw and cooked, cold and hot mixed cause of student poisoning incidents, will be held accountable for the main responsibility of the parties, logistics leaders have leadership responsibility.
3. Due to improper protection of the warehouse custodians, causing human-induced poisoning incidents, the main responsibility of the warehouse custodians will be investigated.
4. As students accidentally eat “three no” products or expired or degraded foods, they will be held accountable for the main responsibility of the commissary or canteen management.
First, the guiding ideology:
Seriously study and implement food hygiene laws and regulations, do a good job in food and food hygiene, cultivate good habits, prevent food poisoning, and ensure the health of teachers and students throughout the school.
Second, the basic principles:
1. Fully understand the importance of food hygiene work, and closely integrate prevention work with the "three represents" thinking, truly representing the fundamental interests of teachers and students.
2. Who is in charge and who is responsible. The principal of the school is the first responsible person, and the leader is the person directly responsible. Leaders at all levels must shoulder their responsibilities, perform their duties, take effective measures, and work together.
3. Establish a sound system and take effective measures to cut off the source of the disease from the mouth and prevent it from happening.
4. When food poisoning is discovered, it is necessary to report it in time, treat it in time, find the cause in time, and minimize the loss.
5. Establish a rapid response mechanism, information reporting and emergency response plan, strengthen unified leadership, timely and accurately communicate information and take necessary measures.
6. Strengthen publicity and education, actively do the ideological work of teachers and students, and ensure the stability of the school.
Third, the organization and specific division of labor:
The school set up a leading group for the prevention of food poisoning. The team consists of the following departments: the central headquarters, the office, the general affairs office, the political and religious office, and the school medical office.
Central Command: Unified organization, comprehensive command, and dispatch of all activities related to this accident. The head of the team is the principal and the office team member is the director of the office, responsible for the unified coordination of actions of various departments. The general affairs department is responsible for the overall responsibility of vehicle transportation, communication, food and personnel reception for the general affairs director. The members of the Political and Education Department are responsible for the management of the school disciplines for the political and religious directors. The school doctor's office is fully responsible for the rescue and treatment of the accident personnel.
The list of leading groups is as follows:
Team leader:
Deputy head:
Group member:
Fourth, implementation measures:
1. Strictly implement the relevant provisions of the Food Sanitation Law, and do not purchase, process or sell foods that do not meet the hygiene requirements, and strictly control the source. Food procurement, adhere to the purchase of units with a health permit, do not buy cooked products.
2, the production of food should be strictly in accordance with the operating procedures, according to the first fold after washing, first wash and cut the program processed food. The finished product and the semi-finished product should be stored separately to ensure the safety and hygiene of the prepared food, and the quality preservation and sample keeping work should be done to prevent food poisoning.
3, the perpetrators will be certified to work, check personal hygiene before going to work, diligently cut nails to wash their hands, insist on regular replacement of clothes, take a bath. The clothes must be neat and tidy during work. Work clothes, work hats and masks must be worn during work.
4. Non-workers are strictly prohibited from entering the operation room when they go to work, and the safety protection of grain and oil food warehouses is strengthened to prevent poisoning incidents.
5. Strengthen the management of the restaurant and the surrounding environment, and send special personnel to clean up in time. Disinfect every day to create a clean and healthy dining environment for teachers and students.
6, each class should educate students, do a good job of personal hygiene, do not eat unclean, expired food and "three no" food, to prevent disease from the mouth.
7. Insist on the activities of rats in the spring and autumn, and regularly carry out activities to kill pests such as mosquitoes, cockroaches and other pests.
5. Several food poisoning disposal plans:
1. When less than 3 people are found, the teachers and students should be sent to the hospital for examination and treatment after mild nausea, vomiting and diarrhea. At the same time, the situation will be reported to the school. The school will attach great importance to such incidents and make corresponding arrangements to closely monitor the situation.
2. When it is found that more than 3 students and teachers have nausea, vomiting, fever, diarrhea and even convulsions and coma after the meal, the school immediately launched the “Precautionary Plan for Preventing Food Poisoning in the Sengkou Elementary School”, and the members of the school team received the notice within half an hour. Must be in place and work right away.
3. The school doctor's office will contact the local hospital in time to be responsible for the treatment.
4. The General Affairs Office is responsible for arranging vehicles and actively cooperating with the school and superiors to investigate the accident.
5. The office will report the investigation results and handling opinions to the superior.
6. Responsibility handling methods:
1. Due to the student poisoning incident, the contractor will be directly responsible.
2, due to improper operation of the drinkers, such as raw and cooked, cold and hot mixed cause of student poisoning incidents, will be held accountable for the main responsibility of the parties, logistics leaders have leadership responsibility.
3. Due to improper protection of the warehouse custodians, causing human-induced poisoning incidents, the main responsibility of the warehouse custodians will be investigated.
4. As students accidentally eat “three no” products or expired or degraded foods, they will be held accountable for the main responsibility of the commissary or canteen management.
recommended article
- Flood control and emergency prevention and rescue plan
- Emergency plan for the 2019 earthquake
- Emergency plan for sudden problems at the entrance of the National Primary School
- Secondary school emergency evacuation drill plan
- Enterprise flood prevention emergency plan
- Middle school stairs entry and exit evacuation plan
- 2019 exam for safety test
- Emergency plan for construction safety accidents
- Emergency plan for electrical fire accidents in power supply stations
- School emergency evacuation drill plan
- Emergency plan for handling mass incidents
- Travel agency security accident emergency plan
popular articles
- Street Community Flood Control Emergency Plan in 2019
- a good saying that loves labor
- Teacher's famous saying
- National Small Prevention Flood Prevention Emergency Plan
- Radiation accident emergency treatment plan
- Bing Xin’s famous words
- Tao Xingzhi's famous sayings
- English famous words
- College entrance examination inspirational quotes
- Deaf people jingle 2019
- Kindergarten fire safety emergency evacuation drill plan
- Taizai’s famous sayings
- I want to say something to the teacher.
- Thanks to the friend's words 2019
- Injured sentence
- Qq space mood phrase
- National Small Security Evacuation Program
- Du Yuexi's famous sayings
- Kindergarten fire emergency plan
- Sad love sentence 2019
- Emergency plan for small infectious diseases in experimental countries
- Classical life motto
- 2014 is very touching words
- Kindergarten earthquake emergency plan
- Korean swear words
- The latest high school inspirational maxim
- Describe the fast time sentence 2019
- Strong words
- School flood prevention emergency plan
- Fire emergency plan