Restaurant food safety emergency plan

Restaurant food safety is one of the most important things in restaurant management. How to prevent food poisoning? What kind of emergency measures should be taken for food poisoning? Below, China Eat Network has compiled a restaurant food safety emergency plan for you.

First, measures to prevent food poisoning

Sound food poisoning reporting system

The restaurant should conscientiously implement the food hygiene of the Ministry of Health and the spirit of the "Food Poisoning Investigation Reporting Measures" in order to take timely preventive measures.

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: food industry and food business systems, as well as collective canteens, should respond to food hygiene management, especially animal foods such as meat, fish and milk, to prevent contamination during production, processing and supply. It should be noted that special vehicle transportation, low temperature storage, tool sales, food practitioners should pay attention to personal hygiene, regular physical examination, and 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 pathogens are mainly high temperature sterilization. When the temperature of the meat food reaches 80 degrees, the 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 chemical substances are similar in shape to edible noodles, starch, and salt. They are often misused and cause poisoning due to ingestion. 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. Pesticides 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 certain edible foods. If people misuse them without identification, they will cause poisoning, such as poisonous mites and wild fruits. Therefore, it is necessary to strengthen publicity, improve the ability to identify toxic or non-toxic animals and plants, and prevent accidental ingestion. For toxic animals and plants that cannot be identified, it must be identified by relevant departments to confirm that they are non-toxic and can be eaten.

2. Emergency measures for food hygiene poisoning incidents

1. Anyone who has found symptoms of poisoning in the hotel, whether it is accidental or deliberately taking poison, should immediately report to the police and report to the general manager;

2. Call the “120” call from the emergency center by the assistant manager of the lobby, waiting for the medical staff to ask for help;

3. Check the poisoned person's documents and other items with the consent of the police, and notify the unit or relatives of the poisoned person by the police;

4. Protect the poisoned person at the scene, and do not allow anyone to touch toxic or suspected toxic items;

5. Register, keep or inspect the personal belongings of the poisoned person to the police and sign for it;

6. Register and record relevant information;

7. When a drug or suspicious individual is found, it will be immediately detained and handed over to the police for handling;

8. Those who are dining at the hotel, in addition to doing the above work, should also seal the dishes and tableware and residues that the guests dine, and submit them to the police for testing and identification.

The emergency response of special events outside the scope of the above emergencies shall be arranged in accordance with the above measures.

The drill of this plan was organized and implemented by the department emergency response team.

Canteen food poisoning accident

1. The emergency leadership team is in place quickly.

2. Safety duty staff: immediately call the police and report to the leader of the unit. The unit leader reports to the Municipal Health and Disease Control Center. City Emergency Center Tel: 120

3. On-site commander: After the arrival of the ambulance, the personnel will be quickly organized to escort the poisoned person to the hospital for rescue and record. At the same time, notify the canteen to stop the supply immediately.

4. Health Supervisor: Protect the 24-hour sample food, purchase record and warehouse food for the collection by the superior health and epidemic prevention department.

5. Supervisor of the canteen: cooperate with the health administrative department to conduct investigations and provide relevant materials and samples according to the requirements of the health administrative department.

6, the person in charge of the various parts of the canteen: make a 24-hour turn to guard against other accidents.

7. Emergency Leading Group: In accordance with the requirements of the health administrative department, other measures are taken to keep the situation to a minimum. Report the public security department when necessary, and the public security department will intervene.

8. The emergency leadership team will work with the parties to properly handle the after-the-fact work.