I. Disposal of food poisoning emergency command leading group
School safety work leading group
Second, the emergency treatment procedures
1. In the process of food processing, supply process: or meal found in the food sensory properties of suspicious or spoilage suspected, after confirmation, immediately withdrawn to deal with the whole batch of food. Suspicious or suspicious of deterioration, after confirmation, immediately withdrawn from processing the batch of all food.
2. Firmly establish the awareness of food hygiene and safety, always alert to the occurrence of food poisoning, classroom teachers found suspected disease, timely report to the school nurse's office, to make the following measures:
(1) Initial diagnosis, treatment, care of sick teachers and students.
(2) If it is determined that food poisoning, immediately report to the school safety work leadership team.
(3) Immediately call the first aid phone 120 or contact with a nearby hospital to save the sick teachers and students.
(4) Collect relevant information about the condition, food and original processing materials, and assist the health department to investigate and deal with the incident.
3. School leaders in charge of the immediate command of the rescue work, and make the following measures:
(1) Ordered to immediately stop food processing, supply activities.
(2) Immediately report to the higher competent education department and health department.
(3) is responsible for protecting the scene, sealing all the remaining suspected food and raw materials, tools, equipment, protection of the scene of poisoning and food samples, to prevent the artificial destruction of the scene, waiting for the health law enforcement agencies to deal with.
(4) The class teacher is responsible for assisting the school nurse to care for the sick students, such as the number of people found more, treatment and care in the class. The teachers and students who have been identified as seriously ill are responsible for transferring them to hospitals for treatment.
(5) do a good job of teachers and students ideological work to stabilize the mood of students; responsible for the parents of the work of diversion.
(6) the school nurse to go into each class with the health administration, do a good job investigating the incident. To the patient to understand the process of food poisoning, suspicious food, in: the number of poisoned, and predict the development trend.
(7) do a good job of logistics, to ensure that rescue motor vehicles, drugs, disinfection supplies in place.
(8) The person in charge of the cafeteria should assist the health department to make a germ-carrying inspection and forensic work, and truthfully provide the relevant materials and samples according to the requirements of the health department.
Poisoning special emergency plan 2
In accordance with the relevant departments of the higher authorities on school emergencies "calm response, decisive measures, rapid response, efficient disposal" of the overall requirements. In the school food purchase, processing, disinfection, sampling and other work on the basis of as far as possible to prevent the occurrence of food-induced poisoning, to protect the health and safety of teachers and students, and to maintain social stability, the development of this plan.
First, the establishment of food poisoning emergency disposal leadership group.
Leader
Members of the school doctor
Food poisoning emergency disposal leading group is responsible for the supervision and management of the canteen food hygiene, is responsible for the assessment of the school health and safety work. Unified command of food poisoning incident handling work, coordination of all forces for emergency assistance, control the development of the situation, and do a good job in the aftermath of the work, the implementation of rectification measures, as soon as possible to restore the normal school education, teaching order.
Two, widely carried out to prevent food poisoning publicity and education.
Widely and y carry out the prevention of food poisoning publicity, combined with the actual situation of the school, make full use of the radio, blackboard newspapers, posters and physical specimens and other forms of publicity and popularization of the relevant food hygiene knowledge, to reduce the incidence of food poisoning.
Third, food poisoning prevention measures:
1, the establishment of a sound management of food hygiene rules and regulations, and conscientiously implement in place.
2, to further strengthen the canteen health management. Strictly check the certificate, acceptance, disinfection. Strengthen the management of evidence, where the supply of food, you must ask for evidence, strengthen link management, focus on improving the quality of link management; strengthen tableware management, strict cleaning and disinfection procedures.
3, the cafeteria staff to carry out regular education. Focus on food hygiene and legal education and training to improve the canteen staff health awareness and legal awareness, so that the license to work.
4, pay attention to the environmental health of the cafeteria and the personal hygiene of the cafeteria staff, and regular physical examination of the staff, found that there are unsuitable for food work, should be transferred out of the workplace in a timely manner.
5, control of bacterial contamination, in accordance with the food classification of low-temperature storage health requirements for storage of food, to prevent food spoilage.
Fourth, the emergency treatment of food poisoning:
Food poisoning, the symptoms are mild, should be promptly contacted on the spot hospital doctors on the onset of emergency symptomatic treatment of people, make a good record of the disease and save the patient's vomit and diarrhea intact. The serious poisoning, should be sent to the nearest hospital in a timely manner, and carry a detailed record of the case, the school deployed vehicles in a timely manner to the shortest possible time to the hospital treatment, if necessary, paging 120 will be sent to the hospital emergency treatment of patients.
Fifth, coordinate the investigation, take appropriate measures:
After the poisoning incident, the school took the initiative, timely to the poisoned people to understand the number of people eating, food, the number of symptoms of the onset of the disease, on-site inspection of the hygiene condition of the dining place, the health license and practitioners of the health certificate for processing, analysis of the causes of poisoning and possible The food that caused the poisoning, sealing the scene and suspicious food, tracing the source of food and raw materials, the patient's vomit and suspected food sampling, sent to the higher level of the epidemic inspection department test.
Six, food poisoning incident summary report:
After the occurrence of food poisoning incident, the incident should be after the consequences of the occurrence, consciously look for deficiencies in the work, summarize and improve, strengthen the management, to prevent the recurrence of similar events, and at the same time, to the upper levels of the relevant departments to make a written report.
Poisoning Special Emergency Plan 3 First, the guiding ideology Raise awareness, strengthen the leadership, and put the maintenance of students' health and life safety in the first place. Do a good job of school health and safety, reduce the occurrence of mass food poisoning students, to protect the health and safety of teachers and students, to ensure that the normal order of teaching and learning, to maintain social stability of the height of the full understanding of the importance of strengthening school health and safety work, urgency and long-term, firmly establish the school education, "health and safety first, the responsibility is heavier than Mt. Firmly establish the guiding ideology of school education "health and safety first, the responsibility is heavier than Mount Tai", and effectively take up the responsibility of education, management and protection of students. Schools in line with the purpose of students and teachers for the purpose of physical health to start, in strengthening the routine management of the school at the same time, to strengthen the management of food hygiene work in the cafeteria, that is, adapted to the students of non-normal poisoning or suspected food poisoning accidents, especially the development of this plan. Second, the establishment of food poisoning prevention emergency response team The school set up an emergency response team, the main leader of the school as the head, deputy head, members of the General Affairs Department, the brigade department and the duty teacher, the cafeteria administrator and other components. Specifically: Group leader: Deputy leader: Members: Third, the poisoned person to take emergency treatment 1, stop eating poisoned food; 2, to take the patient's feces and suspected food and other specimens, in order to be ready for testing; 3, Organize doctors to rescue and treat the poisoned persons; 4, send the patient to the hospital in time for treatment, including first aid (vomiting, gastric lavage, intestinal lavage), symptomatic treatment and special treatment; 5, the suspected poisoned food and its related tools, equipment and the scene to take temporary control measures. Four, food poisoning report and emergency reporting system 1. Timely level by level report Once food poisoning occurs, the class teacher or meal teacher should be timely to the school director or school doctor report, the school to the city food hygiene supervision and inspection and Xiangshan District Education Bureau report. The contents of the report include: the unit where the poisoning occurred, address, time, the number of people poisoned and the number of deaths, the main clinical manifestations, the food that may cause the poisoning, and so on. In order to facilitate the relevant departments to actively take measures to organize rescue, investigation and analysis of the causes of poisoning and prevention methods. If you suspect poisoning, report to the public security department. 2. Protect the scene, retain samples After the occurrence of food poisoning in the report to the relevant departments at the same time to protect the scene and suspected food, the patient leftover food should not be eager to pour, food tools, containers, tableware, etc. Do not rush to rinse, the patient's excreta (vomit, stool) to be retained for the health department to sample test to determine the food poisoning to provide a reliable The situation. 3. truthful reflection of the situation The person in charge of the school and the person concerned with the poisoning, such as cafeteria staff, meal teachers and patients should be truthful reflection of the poisoning. The food eaten by the patient, the total number of people eating, while eating without the disease of the food eaten by the patient, the main characteristics of poisoning, the source of suspected food, quality, storage conditions, processing and cooking methods and heating temperature, time and so on to the relevant departments to reflect the situation. 4. Handling of poisoned food The suspected food should be stopped immediately before the situation is identified. After the health department has identified the situation and determined that the food poisoning, can be timely treatment of the food caused by poisoning. Poisoned food can be taken to boil for 15 minutes and then buried or incinerated. Liquid food can be sterilized with bleach. Food tools and containers can be sterilized with 1~2% alkaline water or bleach solution. The patient's excreta can be disinfected with 20% milk of lime or 5% Lysol solution V. Disinfection of the place of poisoning 1. Seal the contaminated food and utensils and clean and disinfect them; 2. For microbial food poisoning, the food contacted with poisoned food should be thoroughly cleaned and disinfected. Tableware, containers, utensils and refrigerators and equipment for storing food, and the hands of processors should also be sterilized; 3. For chemical food poisoning, containers, tableware, utensils, etc. that have touched the poisoned food or may have touched it should be thoroughly cleaned with hot alkaline water and the remaining suspected food should be thoroughly cleaned up to eliminate the potential poisoning. In order to safeguard the lives of teachers, students and all employees, to protect the College teaching and smooth progress, and to maintain the political stability of society. According to the Ministry of Education, the Ministry of Health "on strengthening school health epidemic prevention and food hygiene and safety work" of the views, combined with the specific circumstances of the work of the cafeteria, specially formulated the following dietary safety contingency plan: First, the measures to prevent food poisoning (a) a sound food poisoning reporting system The college's cafeteria, the dining room to be conscientiously implement the Ministry of Health food hygiene and the spirit of the "food poisoning accidents," so that timely measures to prevent and control. (2) widely carry out the prevention of food poisoning publicity and education widely and y carry out the prevention of food poisoning publicity, combined with the actual situation of the college, make full use of the radio, television, newspapers, blackboards, posters and physical specimens and other forms of publicity and popularization of the relevant knowledge of hygiene, and to improve the food practitioners and the majority of teachers and students of the staff of the level of hygiene management, to reduce the incidence of food poisoning. The company's website has been updated with the latest information on food poisoning. (C) bacterial food poisoning preventive measures (1) to prevent bacterial contamination of food: school canteens should strengthen the hygiene management of food, especially meat, fish and dairy and other animal foods, to prevent contamination in the production and processing and sale process. Food shall be stored at low temperatures, with special tools to sell, food workers should pay attention to personal hygiene, regular physical examination, found to be unsuitable for food work of the sick or sick people, should be transferred to work in a timely manner. (2) control of bacterial contamination, control of bacterial growth and reproduction measures, mainly low-temperature storage. In accordance with the hygienic requirements of low-temperature food preservation storage of food, to prevent food decay and spoilage. (3) kill pathogenic bacteria. Measures to kill pathogenic bacteria is mainly high temperature sterilization, when the deep temperature of meat food up to 80 degrees, after 12 minutes can completely kill Salmonella. Cooked food and leftovers from alternate meals must be adequately heated before sale or consumption. (D) Chemical food poisoning prevention (1) Some chemical substances are similar in shape to edible soda, starch, salt, etc., and thus are often misused and eaten by mistake, resulting in poisoning. Therefore, it is necessary to strengthen the management of toxic substances, to strictly implement the storage and collection system, and strictly prohibit the use of toxic chemical substances back home. (2) Strengthen the management and use of pesticides. Pesticides should be stored in specialized warehouses, not stored in the same warehouse with food to prevent contamination of food. And to strictly comply with the relevant provisions of the use of pesticides. (3) Packaging or holding containers of toxic chemicals shall not be used to package or hold food. (5) Preventive measures for poisonous plants and animals Poisonous plants and animals are often similar to certain edible foods, and if people do not recognize them and mistakenly consume them, they will be poisoned, such as poisonous mushrooms and wild fruits, etc. Therefore, publicity should be strengthened to raise awareness of the importance of using toxic chemicals. Second, the occurrence of food poisoning treatment (a) notification found that the food poisoning accident, immediately notify the health center to make good rescue preparations, and at the same time reported to the leadership of the college, the accident is serious reported to the hospital emergency telephone number 120. (b) emergency treatment 1, the health center. Call the doctor emergency rescue work; 2, the logistics department (office): responsible for vehicle scheduling, the seriously ill to the hospital rescue; 3, the Security Office: protect the scene, the organization of the accident investigation, dealing with temporary emergency tasks. (C) the cause of the investigation 1, to protect the scene, on the suspicious food or toxic food sampling and sealing; 2, leave samples of food and samples taken at the scene sent to the epidemic prevention department for technical identification; 3, analysis of the cause, according to the scene investigation and technical identification of the situation for a comprehensive analysis, to determine the cause of the accident, learn a lesson. (D) reporting According to the size of the accident, timely report to the relevant units at the higher level, the hospital office unified report. Poisoning special emergency plan 5 First, the preparation of the purpose In order to effectively improve the hospital to deal with the emergence of emergency food safety story of the emergency rescue capacity, to protect the hospital workers and patients' health, according to the state promulgated the "Emergency Regulations for Public **** health emergencies," the city of Suzhou issued the "Suzhou City, the emergence of poisonous events Health Emergency Response Plan" and other relevant laws and regulations, combined with the actual situation, the development of this plan. Second, the working principle (a) people-oriented, prevention-oriented. 1, to protect the life safety and health of all hospital doctors and patients is the starting point and landing point of emergency work. In the disposal of the cafeteria food safety accidents should be the main life rescue, minimize casualties, and minimize the impact of food safety accidents. 2, the hospital functional departments should strengthen the canteen food safety supervision, and actively carry out the prevention of food safety accidents in the canteen, and effectively do a good job in the implementation of the plan of the preparatory work. 3, the work should be guided by the relevant laws, rules and regulations, and relevant policies, and establish a scientific decision-making, timely response to the disposal. (2) unified leadership, coordination and cooperation. 1, the establishment of the cafeteria food safety emergency leading group, unified command of the cafeteria food safety emergency response, integration of existing resources to improve the efficiency of emergency response. 2, the principle of canteen food safety incident management, in accordance with the division of responsibilities, work closely together, and conscientiously implement the emergency disposal measures. 3, sound canteen food safety information reporting and communication system, the integration of the town's emergency resources to strengthen the ability to work together; if necessary, quickly request the Municipal Food Safety Commission to dispatch emergency resources to respond to emergency canteen food safety incidents. (C) open information, scientific and decisive. 1, the relevant functional departments should proactively publicize relevant information to ensure the smooth flow of information. 2, the cafeteria food safety related to the hospital staff and patients' health and safety, the relevant functional departments received the accident report, the first time to the scene of the accident, relying on science, improve efficiency, and take decisive measures to control the development of the situation, rescue the injured, reduce the loss, and report the situation to the relevant departments in a timely manner. Three, the scope of application This plan applies to the whole hospital staff and patients in the emergence of sudden food safety accidents in the cafeteria emergency treatment and rescue measures. Fourth, the emergency organization and responsibilities 1. Canteen food safety accident emergency organization The establishment of the canteen food safety accident emergency response leading group Group leader: Vice President in charge of Members: Chief of the General Affairs Section, the Chief of the Security Section, the Chief of Medical Services, the director of the Department of Nursing 2. p> 2. Duties of the members of the canteen food safety incident team Group leader: responsible for the overall coordination, organization, command, make the appropriate emergency work arrangements. Deputy leader: to assist in the overall work of the scene arrangements, collect records of the situation, the formation of written materials. Members: responsible for on-site treatment, and health, epidemic prevention, medical and other departments to identify the cause of the incident, the timely implementation of the relevant work arrangements, and to the food poisoning and family members to do a good job of explaining the work. V. Emergency treatment process of food safety accidents in the canteen 1. Emergency treatment of food poisoning (1) stop using the poisoned food (meals); (2) collect specimens of patients' excreta and suspected food for testing; (3) organize the rescue of poisoned persons; (4) send the patient to the hospital in time. ) Send patients to hospitals for treatment in a timely manner; (5) Take temporary measures on the poisoned food and related tools, equipment and the site; 2. Control treatment of poisoned food (1) Protect the site, seal the remaining food or food and raw materials that may lead to food poisoning; (2) In order to control the proliferation of food poisoning accidents, order the Merchants and production operators to recall the food sold that caused food poisoning or evidence that may lead to food poisoning; (3) After testing, the food is contaminated to be destroyed or supervise the destruction of food; 3. The relevant supplies to take appropriate disinfection measures (1) Seal the contaminated food utensils and tools, and cleaning and disinfection. (2) For microbial food poisoning, thoroughly clean and disinfect the food that has touched the food that caused the poisoning. Tableware, containers and storage process refrigerator, equipment, processing personnel's hands should also be disinfected treatment, the dishes, utensils, rags the simplest way is to take the boiling approach, boiling time should not be less than 5 minutes, the items can not be heat disinfection, available 75% alcohol wipe or soak with chemical disinfectants. (3) For chemical food poisoning, use hot alkaline water to thoroughly clean the contacted containers, cutlery, utensils, etc., and thoroughly clean up the remaining food to eliminate the potential poisoning. 4. Food poisoning emergency reporting system, food poisoning or suspected food poisoning incidents and acceptance of food poisoning incidents should be promptly filled out the "Food Poisoning Incident Reporting Register" and report to the higher authorities and food and drug regulatory authorities, explaining the occurrence of food poisoning units, address, time, the number of people who have been poisoned, as well as food poisoning, and other related content. 5, environmental treatment group. Led by the functional departments to quickly identify the main sources of pollution, the type of pollution and the impact of pollution, within the scope of responsibility in a timely manner to control the expansion of pollution, eliminate hazards, and potential hazards continue to monitor. Six, accountability 1. For outsourcing canteens, our hospital has a regulatory function, once a food safety incident (accident), the aftermath of the hospital drugs and food hygiene, responsible for the emergency emergency response working group to collectively study the development of disposal programs. 2. Accountability: the outsourcing company is responsible for the implementation of the implementation; belonging to the company's jurisdiction, by the cafeteria food safety emergencies emergency response team in accordance with the provisions of relevant laws and regulations of the collective research decision. 3. After the end of the incident, immediately start to investigate the hidden dangers, plug the loopholes, the organization of food management and practitioners full training, and staff briefing and education. Poisoning special emergency plan 6 In order to protect the health of all teachers and students to learn and live, to ensure the smooth progress of kindergarten teaching work, to promote the management and standardization of kindergarten logistics, to prevent the occurrence of food poisoning accidents in the dining hall, effectively and efficiently reduce and control the hazards and impact of poisoning accidents, combined with the actual situation of our park and the requirements of the relevant departments, laws and regulations, and specially formulated this emergency plan. The program is based on the actual situation of the school and the requirements of the relevant departments, laws and regulations. First, the leading organization and responsibilities: 1, institutional settings: The establishment of kindergarten food hygiene and safety leading group: Leader: Deputy Leader: Group members: 2, institutional responsibilities: Overall leading Kindergarten food hygiene and safety work, according to the spirit of the higher documents and the actual street school, research and development of work, and the office, prevention and inspection team work to put forward guiding opinions. Unified command of food hygiene and safety accident handling, coordination of all forces for emergency rescue, control the development of the situation. Unified organization of the aftermath of the accident, the implementation of rectification measures, as soon as possible to restore normal kindergarten education, teaching order. Regular organization of food hygiene and safety work summary, seminars, the formation of assessment and feedback, and is responsible for the annual assessment and evaluation of food hygiene and safety work of the park. Issue relevant documents from higher levels and various documents and notices formulated by this office. Receive the accident report, immediately to the leading group (leader) report, keep abreast of the progress of emergency treatment, coordination of the relationship between the parties, specifically responsible for personnel scheduling, organization of logistical support, to ensure that the emergency treatment work in an orderly manner. According to the work plan and the instructions of the leading group, planned and organized to carry out food hygiene and safety publicity and prevention work, and organizing personnel to carry out work in kindergartens on a regular basis and from time to time to carry out inspections, timely feedback to the leading group to check the situation, and put forward the stage of the work proposal. Second, the daily work carried out: 1, improve the system. On the basis of the street issued the relevant system and working opinions, the park food hygiene and safety system for comprehensive revision and improvement, and reported to the Office of Education. 2, strengthen the supervision. Under the specific guidance of the leading group, led by the office, the implementation of the food hygiene system focuses on the implementation of the kindergarten, combined with other safety work, regular and irregular inspection, inspection results in the form of a circular feedback to the offices. 3, the implementation of duties. The director of the school for the first responsibility for food safety, kindergarten part-time safety officer for the direct responsibility, the teachers and practitioners were responsible for their own positions within the duties. 4, strengthen education. Strengthen the majority of teachers and students, especially the canteen practitioners of food hygiene knowledge of publicity and education, through the organization of thematic training courses, knowledge lectures and other forms of enrichment of health knowledge, enhance health awareness, improve self-awareness and sense of responsibility. 5, additional equipment. Kindergarten against the equipment standards, and gradually implement the food hygiene facilities. Third, the accident emergency treatment 1, in the process of food supply or young children found in the food supply process or food organoleptic properties of suspicious or deterioration suspected, after confirming the immediate withdrawal of the batch of all the food processing, the first time to notify all the students to stop eating. 2, in the kindergarten range to establish food hygiene and safety awareness, always alert to the occurrence of food poisoning, classroom teachers in the students found after meals with similar food poisoning suspected condition, timely report to the health room, by the health care teacher to determine the initial inspection, to make the following measures: (1) Observation of the condition of the symptoms of the disease, symptomatic treatment. (2) If it is determined that food poisoning, do the following: 1) Initial diagnosis, treatment, care of sick teachers and students. 2)Immediately report to the kindergarten safety work leading group, the whole garden for emergency exclusion, notify the students with suspected poisoning phenomenon emergency centralized school medical office for temporary treatment, such as poisoning of young children is more, the situation is urgent, you can call 120 for hospital first aid, start the emergency plan, to take resuscitation measures. 3) Immediately report to the higher authorities. 4) Collect relevant information on the condition, and assist the health department to investigate and deal with the incident. 3. The kindergarten supervisor immediately directs the rescue work and coordinates the rescue of the relevant units and departments. Report to the competent authorities of the Education Bureau to direct the work of the following departments: (1) Order the food to immediately stop food processing and supply activities. (2) by the kindergarten health doctor is responsible for the immediate report to the higher health department, the report between the time from the onset of time should not be more than 2 hours. (3) Protect the scene, seal all the remaining suspected food and raw materials, tools, equipment, protection of the scene of poisoning and food samples, to prevent the destruction of the scene, waiting for the health law enforcement agencies to deal with. (4) classroom teachers are responsible for assisting the school nurse to care for sick children, such as the number of people found more, treatment and care in the classroom. The teachers and students who have been identified as seriously ill are responsible for transferring them to hospitals for treatment. (5) Early childhood Division of the ideological work of teachers and students to stabilize the mood of the students; responsible for the parents of the evacuation of kindergarten food poisoning contingency plan; to the news department to explain the work; to assist the school leadership to do a good job of dealing with the aftermath of the work. (6) health room to go into the classroom with the health administration, do a good job of epidemiological investigation. To the patient to understand the process of food poisoning, suspicious food, the number of poisoning, and predict the development trend. (7) General Affairs Department to do a good job of logistical support, to ensure that the rescue motor vehicles, medicines, disinfection supplies in place, to ensure the supply of rescue center necessities. (8) The person in charge of the cafeteria should assist the health department to make a bacterial inspection and forensic work, in accordance with the requirements of the health department to truthfully provide relevant materials and samples. Kindergarten food poisoning emergency plan Fourth, the responsibility of the accident 1, the cause of the accident related to the responsibility of the person to be seriously investigated. 2, the accident concealment, misreporting and untimely reporting behavior to be seriously investigated 3, the accident handling negligence, shirking responsibilities and other impact on the smooth implementation of the emergency program behavior to be seriously investigated. Poisoning special emergency plan 7 To implement the Ministry of Health, Ministry of Education xx "on further strengthening the school food hygiene and safety joint prevention and control of school food hygiene supervision work" spirit as well as the Baoding Municipal Bureau of Education "on the emergency treatment of collective food poisoning in the school work plan notice" of the provisions of the prevention of food poisoning in schools to ensure that teachers and students of the physical health and life safety. According to the "Chinese People's *** and State Food Hygiene Law" and "school canteens and students collective dining health management regulations", "emergency regulations for public *** health emergencies" to formulate this plan I. Organizational structure: Leader: Deputy leader: II, Responsibilities: 1, the emergency team leader is responsible for the overall work, usually strengthen the supervision and management of the coordination of interdepartmental work, once the food poisoning incident, responsible for organizing the rescue of poisoned teachers and students, arrangements for the inspection of the scene, the investigation of the causes of the incident, responsible for arranging the aftermath of the work 2, deputy head of the director of the Wang Yonglai is responsible for the commissary's food safety inspection work, and Develop management measures and inspection of the measures, and contact with the city epidemic prevention department to receive supervision. If food poisoning occurs immediately report to the commissary of the food to carry out a comprehensive inspection, identified as the commissary of the problem under the leadership of the leader of the team to start work in a timely manner to rescue poisoned teachers and students to solve the aftermath of the work, such as not for the commissary of the problem to actively participate in the work with the coordination of the problem 3, deputy head of the director of the Li Lize responsible for the cafeteria, food, food safety inspection, and the development of inspection measures and management measures, and with the city of epidemic prevention department to accept supervision. Various measures and management measures, and contact with the city epidemic prevention department to receive supervision. If the occurrence of food poisoning immediately reported to the cafeteria food to carry out a comprehensive inspection, identified as the commissary problem under the leadership of the team leader to start work in a timely manner to rescue poisoned teachers and students to solve the aftermath of the work, such as not for the cafeteria to actively participate in the work with the coordination of problem solving 4, the supervision group every Friday to implement the inspection system to put forward the problems found and ordered to make corrections on a deadline, irregularly. Random checks on the emergence of problems in a timely manner to ensure the safety of teachers and students 5, dormitory students will adhere to the daily health checks and objectively fill out the record sheet, such as meals found to be expired, odor and other timely report in order to check 6, the life of the teacher to adhere to the daily inspection system, the problems found in a timely manner and report to the Office of the Student Affairs 4, by the team leader is responsible for organizing the investigation of the cause of the accident, such as the suspicion of intentional poisoning, report to the xx door and carry out the investigation of the case; comrades of the epidemic prevention station immediately after the arrival of the extraction of 24 hours of the samples and inspections; the organization of personnel to carry out investigations and questioning of relevant personnel, to find out the causes of the poisoning incident and to take effective measures to contain the poisoned personnel in the smallest possible range; with other departments to carry out effective work; with other departments to carry out effective work ; cooperate with other departments to carry out effective work