An emergency plan refers to preparing response measures in advance for upcoming disasters and accidents. When facing sudden natural disasters and accidents, we need to prepare a series of emergency plans in advance. A good emergency plan can reduce accident damage as much as possible. Are you looking for a template of an emergency plan? Considering your needs, I have specially created the column "2022 Food Safety Emergency Plan and Drill Plan". You are welcome to read it. I hope you can read it and save it. 2022 Food Safety Emergency Plan and Drill Plan Part 1
In order to establish and improve our school’s rescue system and operating mechanism to respond to food safety accidents, effectively prevent, timely control and reduce the occurrence of school food safety accidents, and protect the general public In order to ensure the health and life safety of teachers and students, maintain normal social order and school education and teaching order, this plan is specially formulated in accordance with the spirit of superior documents and relevant food safety work requirements, and combined with the actual situation of the school.
1. Food safety:
Team leader: Wang Xianqiao
Deputy team leader: Chen Guang? Yan Fei, Liu Guoyong? Li Zhiqiao? Xu Changkui
Members: Head teachers of each class and teachers of each subject
2. Preventive measures:
In order to ensure the food hygiene and safety of teachers and students in the school, the school must strengthen food hygiene and safety Study, publicize and educate, and strictly implement the Food Hygiene Law and various management systems and operational requirements.
1. Strengthen education and publicity on food hygiene and safety, insist on taking health education classes, and regularly educate students on food hygiene and safety knowledge.
2. Educate students about hygiene, wash hands frequently, wash hair frequently, bathe frequently, change clothes frequently, and cut nails frequently. School cafeteria employees must have health certificates, regular physical examinations, no statutory infectious diseases, and work with certificates.
3. Educate students to wash their hands before meals and after using the toilet, and to brush their teeth every morning and evening.
4. Adhere to "two sweeps and one pick" every day, and conduct a general cleaning once a week, leaving no dead corners for hygiene. School public places, canteens, etc. must be disinfected regularly and records must be kept.
5. Food purchased in the canteen must be purchased at designated regular distribution stalls that have obtained legal operating rights and complete procedures. The vegetables purchased must be fresh and rinsed with clean water several times to remove residual pesticides. Deteriorated and rotten vegetables are not allowed to be processed, and cold dishes are not allowed to be processed. Adhere to the system of trying and keeping samples every day, and keep detailed and accurate records.
6. It is strictly forbidden for others to enter and exit the canteen at will. Records of entry and exit and inspection must be kept. Raw and cooked food must be stored separately, and the cooked food pantry must be managed by a dedicated person.
7. Employees must wear clean and sanitary work clothes and hats when processing food. Don’t grow long nails, don’t grow long hair, don’t smoke, and have good personal hygiene habits.
8. It is strictly prohibited to purchase and process moldy, spoiled or contaminated food. Food that has not been quarantined, wild animals and plants without laboratory identification permission, and poultry and livestock that have died of illness are not allowed to be eaten.
9. Food should be cooked thoroughly. Raw and cooked food should be stored separately. Knives and cutting boards used for processing raw and cooked food should be separated and clearly marked. Remaining food should be refrigerated to keep fresh, carefully inspected and fully heated before consumption.
10. Food storage cabinets should be kept dry, cool, and ventilated to prevent food from rotting and deteriorating. It is strictly prohibited to store non-food and toxic substances together.
11. Drinking water should be tested once a year, and the reservoir should be covered and locked, cleaned and disinfected regularly to prevent contamination and poisoning by bad guys.
3. Food poisoning treatment plan:
Schools are places where people gather, which involves the stability of society and families. Once food poisoning occurs, the consequences can be disastrous. In order to ensure the stability of the educational order of our school and the health and life safety of teachers and students, our school has formulated a food poisoning treatment plan.
1. In the event of food poisoning, school administrative leaders rush to the scene quickly, promptly organize teachers and related personnel to rescue and treat food poisoning persons, and carry out rescue treatment as close as possible and relatively concentrated.
2. Immediately report to the village clinic and Shibao Town Central School by phone, reporting the poisoning situation, time of occurrence, main symptoms, number of poisoned people, etc.
3. Make every effort to maintain the stability of the school. All faculty and staff should have a unified understanding and unified thinking, and do a good job in guiding public opinion and comforting explanations to parents, so as to avoid unnecessary panic among teachers, students, parents and other personnel. And cause confusion. If poisoning is suspected, report to the local police station immediately.
4. Vomiting is conducive to the discharge of poisons. When the patient vomits, it is important not to stop vomiting. The school arranges personnel to cooperate with medical staff to properly treat patients, and sends people to guard poisoned patients. Any situation can be reported, solved and dealt with in a timely manner.
5. School leaders should send relevant personnel to protect the scene, keep the food supplied to students, and seal suspicious food and retained food samples immediately. After the on-site investigation and evidence collection are completed, the matter will be handled according to the requirements of the superiors.
6. School leaders and relevant personnel should closely cooperate with relevant departments to do a good job in the work of students, parents and society, and conduct case investigations on students who have food poisoning one by one, including the main symptoms and the earliest time of onset. , truthfully explain the meal situation 24-48 hours ago, etc., do a good job in students' ideological work, let students actively cooperate with medical staff for treatment, comply with medical instructions, and strive for a speedy recovery.
7. The principal quickly notified the head teacher to come to the scene to comfort the students, and the doctor went to the scene to provide guidance on first aid methods. The principal will report to the town central school to apply for suspension of the class or the entire school.
8. Gather the patients so that the ambulance can transport them quickly. Logistics personnel went to the scene to maintain order, closed the school gates, and cleared emergency passages to prevent people from outside the school from flooding into the school and affecting normal first aid work.
9. The head teacher organized the rest of the students to return to the classroom, and guided the students from a psychological perspective to avoid causing group assumptions, and waited for notification from the school leaders.
10. After the patient is sent to the hospital, the administrative staff on duty should stay outside the school. The other administrative staff and the head teacher of the class involved should go to the hospital to express sympathy and comfort to the patient. 2022 Food Safety Emergency Plan and Drill Plan Part 2
School hygiene and food safety are important parts of school safety work. A good learning and living environment is an important condition for the healthy growth of young people, and ensuring the safety of schools Hygiene and food safety are the basis. The main tasks of school health work are: monitoring the health status of students; providing health education to students and cultivating students' good hygiene habits; improving the school health environment and teaching hygiene conditions; strengthening the prevention and treatment of infectious diseases and common diseases among students. Therefore, in order to protect the health of teachers and students and ensure the normal order of education and teaching, schools are required to attach great importance to food hygiene and safety in schools, and this plan is specially formulated:
1. Establishment of Mingyongxiang Central School School Coordination Leading Group for Emergency Response to Food Hygiene and Safety Incidents,
Team leader: xx (Principal of xx Township Central School, responsible for the emergency coordination of food safety emergencies in all schools in the township),
Deputy team leader: The head of each township school (campus) serves as the leader.
Members: Heads of relevant departments in individual schools (parks) and head teachers of their respective schools.
The office under the leadership group is concurrently held by Lu Wende.
In the event of a major, relatively large or ordinary incident, the leading group will be responsible for handling it
2. Working principles
1. Full-process prevention and full-process control: This plan is for Food hygiene and safety emergencies refer to food-borne diseases that occur in school cafeterias and other links, as well as food poisoning incidents among school teachers and students caused by collective meals organized and provided by the school. Activate emergency plans when the above food safety incidents occur.
2. Clarify responsibilities and implement responsibilities: The school implements hierarchical management and hierarchical response to implement their respective responsibilities in accordance with the food safety working mechanism of "the principal leads unified leadership, leaders in charge are specifically responsible, and all departments coordinate and cooperate."
3. Scientific decision-making, mass prevention and control: The school establishes an organization, implements scientific and democratic decision-making, standardizes emergency rescue work in accordance with the law, and ensures the scientificity, authority and operability of emergency plans. It is necessary to strengthen daily monitoring of schools, adhere to mass prevention and control, and conduct timely analysis, evaluation and early warning. Aim for early detection, early reporting and early control of possible food safety accidents.
4. Timely response and quick action: Schools must respond quickly to food safety accidents, promptly activate emergency plans, strictly control the development and spread of accidents, effectively carry out emergency rescue work, and conscientiously carry out emergency rescue work. Treatment, handling and rectification of food safety incidents.
3. Accident classification
Emergencies are divided into three levels according to their degree of harm and scope of impact:
Level 1, major food poisoning incident. It refers to a food poisoning incident in our school in which more than 100 people are poisoned and there are fatal cases, or less than 100 people are poisoned and 10 or more fatal cases occur.
Level 2, larger event. It refers to a poisoning event in our school where 100 or more people were poisoned and no fatal cases occurred, or an event where less than 100 people were poisoned and there were fatal cases.
Level 3, a general incident, refers to an incident where less than 99 people are poisoned at one time in the school and there are no deaths.
IV. Scope of use
This plan is applicable to major, major and general emergencies of food poisoning in our school.
V. Rescue System
1. The school establishes a school food hygiene management leading group according to the requirements of the superiors. When a safety incident occurs, the food hygiene management leading group will provide unified command of emergency response work.
The main responsibilities of the leadership group are:
(1) Launch the school’s emergency plan for major food hygiene and safety incidents;
(2) Lead, organize and coordinate incidents Emergency response work;
(3) Responsible for decision-making on emergency response matters;
(4) Responsible for reporting important information related to the accident;
(5 ) Review and approve the school emergency response work report, etc.;
(6) Report the accident rescue situation to the district education system food safety accident emergency headquarters.
6. Work requirements
1. The school must conscientiously do a good job in environmental sanitation and greening of the campus, maintain a clean, quiet and good campus environment, and establish a sanitation and cleaning system.
2. Health education classes must be set up in accordance with regulations to provide health education to students.
3. It is necessary to establish a student physical health management system, conduct physical examinations on students every year, and establish student health status files.
4. Educate students not to eat snacks casually and develop good food hygiene habits.
5. Canteen staff should develop good hygiene habits, wash hands frequently, cut nails frequently, bathe frequently, get haircuts, and wash clothes frequently. Canteen staff in semi-boarding schools and kindergartens must undergo training, undergo a physical examination once a year and obtain a health certificate before they can take up their posts.
6. Canteen food requires dedicated personnel to manage, store in special warehouses, and establish standards and cards. Strictly control food procurement, conscientiously implement meal management procedures, fill in meal flow sheets, insist on keeping samples of meals, and implement trial feeding of chickens. The canteen is prohibited from selling spoiled food, green beans, wild mushrooms and cold dishes. All schools (kindergarten) should strengthen the management of drinking water and resolutely prevent the occurrence of food poisoning accidents.
7. Keep the canteen hygienic. Various cooking utensils, utensils, tables, cabinets, floors, etc. used in the canteen must be cleaned from time to time to ensure that they are clean and tidy and free of flies, mosquitoes, cockroaches, etc. Students' tableware must be disinfected as required.
7. Food Poisoning Emergency Response Operation System
1. Each school (kindergarten) must conscientiously implement the "three checks" system. If the teacher or head teacher on duty finds any abnormality in the students, they should Report it to the school leaders in a timely manner and take decisive measures to deal with it in a timely manner.
2. Each school (kindergarten) should establish a food hygiene emergency emergency leadership team, with the principal (director) as the team leader.
3. Report in time. Food hygiene and safety incidents must be reported to the school principal (director) in a timely manner after they occur, and the school principal (director) will report it to the central school for record, and the central school will promptly report to the township government and Ganzhou District Education Bureau. During the accident handling process, establish a regular reporting system based on the actual situation (the reporting time shall not exceed 1 hour after the incident, and no late reporting, false reporting, concealment or omission of reporting shall be allowed.
The reporting procedure is the head teacher - the principal of each school (campus) - the principal of the central school. At the same time, the office will report to the local government and health and disease control department for timely rescue).
4. Rescue measures. In the event of an accident, the principal (director) will be responsible for the rescue command before receiving instructions from the central school. The principals (directors) of each school should act decisively, take decisive measures with a people-oriented approach, and arrange for faculty and staff to organize rescue operations in their respective positions. At the same time, we need to find out the situation. If the disease occurs in a group, we should thoroughly investigate the affected persons and establish a dynamic roster to prevent omissions.
5. Medical rescue. If a food hygiene and safety accident occurs in a school (kindergarten), medical rescue should be immediately sent to the nearest medical institution (health center) and the "120" medical rescue hotline should be dialed. Every effort must be made to promptly send the sick persons to the hospital for rescue, and proactively report the situation to medical staff.
6. Contact parents. If an accident occurs in a school, parents of the affected students should be contacted in a timely manner and truthfully explain the circumstances of the illness, without making blind guesses. It is necessary to do a good job in soothing the thoughts of students' parents and preventing excessive behavior from occurring. Patiently answer questions raised by parents and do their best to serve parents.
7. Protection of the source of disease. After an accident occurs in a school, food samples should be sealed immediately and the scene protected so that relevant departments can conduct on-site investigation, verification, evidence collection, and sampling.
8. Personnel scheduling. Accident emergency response personnel are uniformly dispatched by the leader of the central school leadership team. If necessary, personnel can be deployed to the affiliated schools for support. The required personnel must obey the command, ensure that they are in place, and fulfill their responsibilities.
9. It is necessary to protect the right of teachers, students and parents to know about the occurrence and handling of accidents, and to report to superior departments regularly according to the situation. No concealment or false reporting is allowed. Some rumors must be clarified in a timely manner. Avoid unnecessary misunderstandings.
10. Coordinate all parties to stabilize the school and ensure the normal teaching order of the school.
11. After the aftermath of the food safety accident, the school accident emergency team summarizes and analyzes the emergency rescue experience and lessons, puts forward suggestions for improving the emergency rescue work, completes the emergency rescue summary report, and submits it to the district education bureau and the district Office of the Food Hygiene and Safety Commission.
8. Others
1. The school’s emergency response to food hygiene emergencies implements a leadership responsibility system and an accountability system. Individuals who have made outstanding achievements in handling emergencies will be rewarded in accordance with relevant regulations; individuals who make serious mistakes in handling work and cause heavy losses may be held accountable through inspections, disciplinary sanctions, etc., depending on the circumstances; those who handle improperly, delay the opportunity to fight, and cause Those directly responsible for adverse effects or serious consequences should be advised to take the blame or resign, or be dismissed from office. Those suspected of committing crimes will be handed over to relevant departments for handling.
2. The school strengthens the education of food safety knowledge for all teachers and students, continuously improves the safety awareness and responsibility awareness of teachers and students, minimizes the harm caused by school food safety accidents, and protects the health of teachers and students. and life safety.
3. The school is responsible for interpreting this plan.
4. This plan will be implemented from the date of release. 2022 Food Safety Emergency Plan and Drill Plan Part 3
1. Leadership organization and responsibilities:
1. Main members of the leadership group: Responsible team leader: Sun Jingmei; Deputy team leader: Yao Yanling; members: Gu Kehui, Leng Yawen, Cui Xiuhui, Bai Jingxin, the main responsibilities of the leadership group: responsible for unified decision-making, organization, and command of emergency response actions for public incidents in the park, and issuing emergency response tasks. Please report major issues to the Education Bureau in a timely manner.
2. Medical rescue team: When a food hygiene and safety accident occurs, medical assistance should be sent to the nearest medical institution immediately and the "120" medical rescue hotline should be dialed. The sick people must be sent to the hospital for rescue promptly and decisively. Take the initiative to report the illness to medical staff and do a good job in maintaining order.
3. Institutional responsibilities:
Unify the command of food safety accident handling, coordinate all forces to conduct emergency rescue, and control the development of the situation. Unify the organization of the aftermath of the accident, implement rectification measures, and restore normal education and teaching order in the school as soon as possible.
Regularly organize the summary and discussion of the food safety work in the kindergarten to form evaluation and feedback opinions, and be responsible for the annual assessment and evaluation of the food safety work in the kindergarten.
2. Daily work development:
1. Improve the system. Based on the relevant system and work opinions issued by the Education Bureau, it is required to comprehensively revise and improve the food safety system of the park.
2. Strengthen supervision. Under the specific guidance of the leadership group, we focus on the implementation of various food systems and combine with other safety work in our kindergarten to conduct regular and irregular inspections. The inspection results are fed back to the kindergarten in the form of notifications.
3. Strengthen education. Strengthen the publicity and education of food knowledge to parents and young children, enrich health knowledge, enhance health awareness, and improve consciousness and responsibility.
4. Purchase equipment. Kindergartens should gradually improve and improve their food equipment according to equipment standards.
3. Emergency response to accidents.
1. Reporting system. Food safety incidents must be reported promptly after they occur. Specifically: teachers and students discover a small number (less than 5 people) of mild symptoms (such as vomiting, diarrhea) and promptly report to the team leader; discover more serious food accidents (referring to the occurrence of severe food poisoning symptoms or the occurrence of group incidences of more than 5 people with the same symptoms) , the same below), should be reported immediately to the Education Bureau or Health Supervision Bureau, and at the same time, the school food safety emergency plan should be activated immediately. During accident handling, a regular reporting system should be established based on the actual situation.
2. Rescue measures. In the event of a serious food safety incident in a kindergarten, the principal will be responsible for the rescue command. The principal should act decisively, immediately activate the school's emergency plan, and organize rescue operations according to the prepared plan. After initially understanding the symptoms, if the disease occurs in a group, the cause of the accident should be thoroughly investigated, the affected persons should be screened, and a dynamic roster should be established to prevent omissions.
3. Medical rescue. If a serious food safety accident occurs in a kindergarten, it should promptly send medical assistance to the nearest medical institution and health and epidemic prevention department, and dial the "120" medical rescue hotline. The sick people must be sent to the hospital for rescue promptly and decisively. Take the initiative to report the disease to medical staff and do a good job in maintaining order.
4. Contact parents. If a serious food safety incident occurs in a kindergarten, the parents of the affected students should be contacted in a timely manner, truthfully explain the incident, do not make blind guesses, and do a good job of comforting the parents of the students to prevent excessive behavior. Do your best to serve parents as best you can.
5. Protection of the source of disease. After a serious food safety incident occurs in a kindergarten, samples of canteen dishes and suspicious food should be sealed immediately so that the cause of the disease can be found in a timely manner.
6. Personnel scheduling. Accident emergency response personnel are uniformly dispatched by the leader of the leading group, and the office makes specific arrangements. If necessary, report to the Food and Drug Administration.
7. Information disclosure. Ensure the right to know of teachers, students and parents during the occurrence and handling of accidents, promptly and accurately disclose information, and truthfully report to superior departments. Some rumors should also be clarified promptly to avoid unnecessary misunderstandings. 2022 Food Safety Emergency Plan and Drill Plan Part 4
1. Purpose
To provide corresponding measures for food safety accidents that have occurred, and to conscientiously handle food safety accidents This system is specially formulated to enable leaders at all levels to grasp relevant situations in a timely manner, gain the initiative in guidance and disposal, and minimize the possible impact on food safety.
2. Scope of application
Applicable to company food safety incidents.
3. Responsibilities
3.1 The quality management department is responsible for recording, analyzing and organizing the processing of food safety issues caused by emergencies.
3.2 The company’s food safety team is responsible for identifying potential emergencies and accidents and cooperating in formulating necessary emergency plans. Coordinate and coordinate food safety and other issues during emergencies.
3.3 After the Sales Department determines that it is a food safety incident, the specific implementation work of the product recall will be carried out.
3.4 The Production Department is responsible for the safe production of the unit. After an accident occurs, it will cooperate with the quality management department and the food safety team to investigate and analyze the cause, and properly dispose of the unsafe products and raw materials involved.
4. Work procedures
4.1 Reporting procedures
When a food safety incident occurs, each department should immediately report to the company’s supervisor, and the company should report it to the local The health administrative department shall make a written report. No individual or department may conceal, lie, or delay reporting of food safety incidents, or destroy relevant evidence.
4.2 Initial report
The time, place, unit, degree of harm and number of deaths, accident reporting unit and reporting time, reporting unit and contact of the food safety accident should be reported as much as possible Personnel and contact information, preliminary judgment of the cause of the accident, measures taken after the accident and the control of the accident, etc.
4.3 Stage Report
It is necessary to report new situations, but also to supplement and correct the initial report, including the development and changes of the accident, the handling process, the cause of the accident, etc. .
4.4 Summary Report
When a food safety incident occurs, products and raw materials that may cause food safety incidents must be temporarily seized and inspected, analyzed and investigated immediately. For products and raw materials confirmed to be contaminated, production and sales should be stopped immediately, recalled and destroyed immediately.
5. Correction and improvement
If an accident occurs, the quality department will organize an analysis of the cause and prepare a quality accident investigation report to target the causes of food safety accidents, such as abnormal operations, If operators lack training, etc., the responsible department will take corrective measures and submit them to the food safety team leader for confirmation before implementation.
The food safety team will submit the food safety accident investigation report to the department where the accident occurred for filing, and will supervise and verify its implementation effects.
After the accident, the leader of the food safety team organized relevant departments to review and revise this plan and emergency response plan to continuously improve them. 2022 Food Safety Emergency Plan and Drill Plan Part 5
1. Food hygiene and safety are related to the life and health of consumers and the survival of enterprises. In order to effectively prevent, timely control and eliminate emergencies in catering consumption, In order to improve the enterprise's emergency response capabilities to ensure food hygiene and safety and handle emergencies, this plan is formulated in accordance with relevant laws and regulations and the emergency response plan of the superior department, and combined with the actual situation of the enterprise.
2. Establish a food hygiene and safety emergency response plan team to be responsible for the organization, coordination and related responsibilities of the company's food safety emergency response:
Group Leader:
Deputy team leader:
Members:
The above relevant members are responsible for the relevant departments and work closely together under the leadership of the team leader.
3. Job requirements and job responsibilities:
1. Raise awareness and strengthen leadership. Members of each department must conscientiously prevent and respond to food safety emergencies in accordance with the guiding principles of people-oriented, safety first, unified leadership, and hierarchical responsibilities to ensure the lives, health and safety of consumers and safeguard their vital interests.
2. Formulate plans to improve emergency response capabilities. Formulate the farm's food safety emergency prevention and emergency response plan. Members of each department will strengthen emergency drills in accordance with the "Emergency Plan" based on actual conditions, and be familiar with specific emergency response tasks such as hierarchical reporting, personnel rescue, cause analysis, and accountability. Improve the ability and level of handling emergencies.
3. Job responsibilities and emergency measures: The team leader is responsible for convening, organizing and coordinating members to prevent, control and respond to emergencies, and maintain close communication and contact with the health management department and relevant government departments. Once a food safety emergency occurs, relevant members must immediately report it to the team leader, who will report it to the county health bureau and the county food safety emergency response leading group according to the level of the emergency. At the same time, emergency plans should be activated immediately and government emergency agencies should be requested in a timely manner to implement emergency reinforcements.
IV. Emergency measures:
1. Strengthen daily monitoring and pay close attention to the status of diners according to dining rules. If there is any abnormality among diners, relevant personnel should report to the team immediately long.
2. After receiving the report, timely analysis, evaluation and early warning should be carried out to achieve early detection, early reporting and early control of major food safety accidents that may occur. Relevant members should arrange according to their division of labor according to the actual situation. Tasks are executed as planned in the shortest possible time.
3. When food poisoning or suspected food poisoning occurs, stop eating the suspicious food immediately, and pay attention to retaining samples of the food, related raw materials, and catering utensils.
4. Emergency vomiting methods can be used to eliminate the poison as soon as possible, such as using chopsticks or fingers to stimulate the throat to induce vomiting, and at the same time, keep a sample of the vomitus for investigation.
5. Send the poisoned patient to the nearest hospital for treatment as soon as possible and report to the health department.
6. Afterwards, the items in the place should be disinfected according to the guidance of the health supervision department. 2022 Food Safety Emergency Plan and Drill Plan Part 6
1. General Principles
1. Purpose of preparation
In order to protect the study, work and life of school teachers and students In order, all school work is carried out smoothly. Establish and improve the rescue and operation mechanism to respond to sudden major food safety accidents, standardize and guide emergency response work, effectively prevent, actively respond, and timely control major food safety accidents, organize emergency rescue work efficiently, and minimize the occurrence of major food safety accidents. harm and maintain normal education and teaching order.
2. Basis for preparation
This plan is formulated in accordance with the "Food Safety Law of the People's Republic of China" and the "Measures for Handling Food Poisoning Accidents".
3. Scope of application
Food-borne public health incidents that occur in all aspects of the canteen cause potential major harm to the health of teachers and students, and cause serious social impact This plan applies to major food safety incidents.
4. Accident classification
(1) A major school food poisoning accident refers to an incident in which more than 100 people are poisoned at one time and there are deaths, or there are 10 or more deaths. Food poisoning accidents.
(2) Food poisoning accidents in larger schools refer to food poisoning accidents in which 100 or more people are poisoned at one time, or where fatal cases occur.
(3) General school food poisoning accidents refer to food poisoning accidents in which 99 or less people are poisoned at one time and no deaths occur.
5. Working principles
Based on the scope, nature and degree of harm of food safety accidents, major food safety accidents shall be managed at different levels; relevant departments shall implement their respective responsibilities in accordance with the provisions of this plan . Adhere to group prevention and control, strengthen daily monitoring, and timely analysis, evaluation and early warning. It is necessary to achieve early detection, early reporting and early control of major food safety accidents that may occur. Implement scientific and democratic decision-making, standardize emergency rescue work in accordance with the law, and ensure the scientific operability of emergency plans. It is necessary to respond quickly to major food safety accidents, initiate emergency plans in a timely manner, strictly control the development of accidents, effectively carry out emergency rescue work, and do a good job in the aftermath of major food safety accidents and rectification and supervision.
2. Emergency response organization structure and its responsibilities
1. School food safety accident emergency response leading group
Team leader: Principal XXX is fully responsible for school food safety Work, the first person responsible for school food safety.
Deputy team leader: XXX inspected and supervised the school’s food safety work, found problems, and put forward rectification suggestions.
Members: XXX, XXX assist the team leader and deputy team leader to be fully responsible for school food safety work and are the persons directly responsible for school food safety. XXX, is specifically responsible for school food safety work and is the person specifically responsible for school food safety work.
2. School food safety accident emergency working group ① On-site command team: Team leader: XXX