Received a report of the situation, including the time, the way of reporting, reporting units, the number of people poisoned, the main symptoms, after receiving the report of the time, number of supervisors, carrying equipment, paperwork, time to arrive at the scene, etc. I, the basic situation: including the incidence of the unit of the basic situation of the meal, the number of people eating, with or without *** with the history of meals, the name of the first case of the last case, the time, the main symptoms (pay attention to the specific symptoms and signs), renewed cases, whether to take the treatment of. The name of the first case of the last case, the time, the main symptoms (pay attention to the specific symptoms and signs), the number of renewed cases, whether or not to take treatment. Supervisors arrived at the scene of the measures taken including administrative control decisions, to assist the medical staff to rescue the situation, the preliminary judgment whether it is a thing poisoning incident. Second, the epidemiological investigation
(1) the case investigation: including the number of people, the situation of the control sample
(2) the basic situation: the number of people dining place, the incidence of regional, gender, age, occupation, ethnicity and other distribution and composition;
(3) the onset of the situation: the earliest and latest incubation period, the average incubation period, the main symptoms of the patient, the main symptoms of the description and the number of people of the corresponding Statistical analysis;
(4) dining situation: including whether there is a history of *** with the meal, *** with the meal time, recipes.
Three, clinical consultation, diagnosis: including hospital visits, treatment, laboratory tests, diagnosis.
Four, on-site hygienic investigation
(1) the hygienic condition of the processing site: food, containers of raw and cooked segregation, raw materials, finished products, semi-finished products, storage, refrigeration conditions, whether the material meets the hygiene requirements; food and tableware decontamination, hygiene facilities are complete, cold meat processing conditions.
(2) environmental hygiene and water distribution: including vector biological pollution;
(3) inspection of relevant materials: including food procurement, documentation records, food processing, the number of sales, the number of raw materials and surplus food; (4) the physical condition of the staff and the possession of health certificates;
(5) ask the person in charge of the unit about the situation: the process of food processing, processed by the staff, the use of main and auxiliary materials.
V. Determination of suspicious meals and suspicious foodstuffs