Emergency plan for major accidents of food poisoning in summer camp students

First, the purpose of preparation

In order to ensure the safety of teachers and students and maintain normal teaching order, this plan is specially formulated in accordance with the Food Hygiene Law of the People's Republic of China, the Regulations on Emergency Treatment of Public Health Emergencies, and related regulations, so that timely, correct and efficient Dispose of possible food poisoning incidents and minimize damage caused by poisoning incidents.

Second, the guiding ideology

Guided by Deng Xiaoping Theory and the important thinking of “xxxx”, we are engaged in the high-level, correct and efficient disposal of the health and vital interests of the students, the stability of the society and the public, and the development of various economic and social undertakings. Food poisoning incidents minimize the damage caused by poisoning incidents. Provide security for the economic and social development of our district and the comprehensive construction of a well-off society.

Third, the work target

Guide the emergency treatment of major food poisoning accidents in China's small areas, take effective preventive measures to quickly control the disease, minimize losses, and maintain normal education and teaching order.

Fourth, the applicable conditions

In the event of a major food poisoning accident, students immediately start this plan, take effective preventive measures to quickly control the disease, minimize losses, stabilize parental emotions, and maintain a normal education and teaching order.

V. Organization and management

In the event of a major food poisoning accident, the district government decided to initiate an emergency response plan and set up an emergency response headquarters for food poisoning major accidents based on the nature and severity of the incident. The Emergency Handling Command is responsible for leading and directing the emergency handling of major food poisoning accidents among students in this district.

The student food poisoning major accident emergency response command has a student food poisoning major accident command center, the center is located in the summer camp, contact telephone number: 4006885088

The main duties of the center are: responsible for formulating emergency plans for major food poisoning accidents of students; organizing and managing expert evaluation committees, organizing relevant work plans, technical standards and technical specifications; establishing monitoring and early warning systems; guiding food poisoning prevention and control and medical treatment in the whole district And the construction of health supervision teams and related training and drills; supervise and inspect the implementation of various emergency response plans for food poisoning major accidents; after the incident, be responsible for the unified command and dispatch of emergency treatment of disease prevention and control and medical rescue, organize food Investigation, emergency treatment and medical treatment of major poisoning accidents and coordination of relevant departments to carry out work; data classification, retention, evaluation, and summarization of experience and lessons.

6. Prevention and control

Extensive prevention and education on food poisoning prevention

Extensive and in-depth publicity on prevention of food poisoning, combined with the actual situation of the school, make full use of various forms such as radio, television, newspapers and periodicals, blackboard newspapers, posters and physical specimens, publicize relevant health knowledge, and improve food practitioners and teachers. The health management level of employees is reduced to reduce food poisoning.

Preventive measures for bacterial food poisoning

Preventing contamination of instruments by bacteria: Canteens and shops should respond to foods to enhance hygiene management, especially animal foods such as meat, fish and milk, to prevent contamination during production, processing and supply. It must be transported by special car and stored at low temperature. Tool sales, food practitioners should pay attention to personal hygiene, regular physical examination, found that patients who are not suitable for food work or patients with the disease, should be replaced in time.

Control bacterial contamination, control bacterial growth and reproduction measures, mainly cryopreservation. Store food according to the hygienic requirements of food cryopreservation to prevent food from rot and deterioration.

Kill pathogens. The measures to kill and propagate pathogens are mainly high temperature sterilization. When the deep temperature of meat food reaches 80 degrees, Salmonella can be completely killed in 12 minutes. Cooked food and leftovers in separate meals must be fully heated before being sold or consumed.

Prevention of chemical food poisoning

Some chemicals are similar in shape to edible noodles, starch, and salt. They are often misused and cause poisoning by eating noodles. Therefore, for units with toxic chemical substances, it is necessary to strengthen the management of drugs, and strictly implement the custody and collection system. It is strictly forbidden to bring toxic chemicals to home.

Strengthen the management and use of pesticides. Pesticide should be kept in a special warehouse and cannot be stored in the same warehouse as food to prevent contamination of food. And strictly comply with the relevant provisions on the use of pesticides.

Containers containing packaging or containing toxic chemicals shall not be used for packaging or holding food.

Preventive measures against toxic animal and plant poisoning

Toxic plants and animals are often similar to some edible foods. If people do not identify them and use them by mistake, they will cause poisoning. If they are poisonous or non-toxic, they must be identified by the relevant authorities to confirm that they are non-toxic.

5. Conditions and programs for the start of the plan

Found that teachers and students have vomiting, abdominal pain, diarrhea and other food poisoning symptoms, endangering the safety of teachers and students, immediately report to the command center, and immediately start this emergency plan;

6. Emergency treatment of food poisoning

Found that teachers and students have vomiting, abdominal pain, diarrhea and other food poisoning symptoms, endangering the safety of teachers and students, immediately start this emergency plan;

Bulletin

When a food poisoning accident is discovered, the health room is immediately notified to prepare for the rescue. At the same time, the relevant leaders of the school are reported to the hospital for emergency service.

Emergency treatment

1. Health team: convene doctors for emergency ambulance work;

2, the administrative group: responsible for vehicle scheduling, sent the critical illness number to the hospital for rescue;

3. Security team: protect the site, organize accident investigations, and handle temporary emergency tasks.

The district emergency committee will be invited to initiate the emergency plan. The head of the district or the district governor should rush to the scene to set up the on-site command department, who will be the chief commander, responsible for participating in the formulation of the plan, guiding, coordinating and supervising the relevant departments to carry out the work. The district education bureau is responsible for the leadership. The executive commander is responsible for the specific command and disposal of the incident.

Cause investigation

1. Protect the site and sample and store suspected food or toxic food;

2, sample the food and the sample taken to the epidemic prevention department for technical appraisal;

3. Analyze the reasons, conduct comprehensive analysis based on the situation of on-site investigation and technical appraisal, determine the cause of the accident, and learn the lesson.

Aftercare

1. After the accident, we must pay attention to maintaining normal learning order and work order. The class teacher should do the ideological work of food poisoning personnel.

2. District Education Bureaus and schools should do the ideological work of parents of poisoned students to prevent instability.

3. If there is news media requesting an interview, it must be approved by the District Education Bureau. No unit or individual may be interviewed without consent to avoid reporting inaccuracies.

4. Food canals that cause food poisoning should immediately stop business activities, assist health institutions to treat patients, and preserve foods and their raw materials, tools, equipment and sites that cause food poisoning or food poisoning. Cooperate with the health department to investigate and provide materials and samples.

5. For the canteens and individuals who cause food poisoning accidents, the district health administrative department shall impose administrative penalties in accordance with the relevant provisions of the Food Sanitation Law and the Administrative Measures for Food Hygiene. If a crime causing a serious food poisoning accident constitutes a crime or is suspected of poisoning, it shall be transferred to the judicial organ for handling.

organization:

Group leader: Leslie Cheung 13945309936

Deputy leader: Chen Yuchi 13836361777

Member: Shang Xiaoxia 15578022352

In order to ensure the safety of teachers and students and maintain normal teaching procedures, this emergency plan is formulated in accordance with the relevant regulations of the People's Republic of China on Emergency Regulations for Public Health Emergencies.

Found that teachers and students have vomiting, abdominal pain, diarrhea and other food poisoning symptoms, endangering the safety of teachers and students, immediately start this emergency plan;

First, the school safety work leading group organizers should urgently escort patients to the local hospital for treatment.

2. Immediately report the food poisoning incident to the “China Small Safety Leading Group” of the County Education Bureau, the local government, the 110 alarm center, and the 120 emergency center, and notify the family members of the patient.

3. After receiving the report, the County Education Bureau shall immediately report to the Provincial Department of Education and the County People's Government, and organize personnel to go to the accident site to direct the rescue.

4. The principal is on-site command, and the vice-principal reports to the relevant department. The government office is responsible for escorting the patient to the hospital for rescue. The teaching office is responsible for protecting the site and collecting residual food.