Template 1 I. General rules on developing the work plan of food safety in villages and towns in 2022
1. Compilation purpose
In order to ensure the order of study, work and life of teachers, students and employees in the school, all the work in the school is carried out smoothly. Establish and improve the rescue operation mechanism to deal with sudden major food safety accidents, standardize and guide emergency disposal, effectively prevent, actively respond to and timely control major food safety accidents, organize emergency rescue work efficiently, minimize the harm of major food safety accidents, and maintain normal education and teaching order.
2. Compilation basis
According to the Food Safety Law of People's Republic of China (PRC) and the Measures for Handling Food Poisoning Accidents, this plan is formulated.
3. Scope of application
This plan is applicable to major food safety accidents that have caused great potential harm to the health of teachers and students and serious social impact due to food-borne public health incidents in all aspects of the canteen.
4. Classification of accidents
(1) A major school food poisoning accident refers to a food poisoning accident in which more than 100 people died or more than100 people died.
(2) A food poisoning accident in a university refers to a food poisoning accident in which one person is poisoned 100, or a death case occurs.
(3) The general school food poisoning accident refers to a food poisoning accident in which 99 people or less were poisoned at one time without death.
5. Working principle
According to the scope, nature and degree of harm of food safety accidents, the major food safety accidents shall be managed at different levels; The relevant departments shall perform their respective duties in accordance with the provisions of this plan. Adhere to group prevention and control, strengthen daily monitoring, timely analysis, evaluation and early warning. Major food safety accidents that may be caused should be discovered, reported and controlled early. Implement scientific and democratic decision-making, standardize emergency rescue work according to law, and ensure the scientific operability of emergency plans. Respond quickly to major food safety accidents, start emergency plans in time, strictly control the development of accidents, effectively carry out emergency rescue work, and do a good job in the aftermath and rectification supervision of major food safety accidents.
Second, the emergency handling organization and its responsibilities
1. School Leading Group for Emergency Response to Food Safety Accidents
Team leader: President XXX is fully responsible for school food safety, and the first person responsible for school food safety.
Deputy head: XXX inspects and supervises the food safety work in the school, finds problems and puts forward rectification suggestions.
Members: XXX and XXX assist the team leader and deputy team leader to be fully responsible for school food safety, and take direct responsibility for school food safety. XXX, who is specifically responsible for school food safety work, is the specific person in charge of school food safety work.
2. School Food Safety Accident Emergency Working Group ① On-site Command Group: Team Leader: XXX
Template on developing the work plan of food safety in villages and towns in 2022 2. Daily work
1, improve the system. On the basis of the relevant systems and work opinions issued by the Education Bureau and relevant departments, improve the health and food safety system of our school.
2. Strengthen supervision. Schools should focus on the implementation of various health and food safety systems, and conduct regular and irregular inspections in combination with other safety work.
3. perform duties. The principal is the first person responsible for school health and food safety, and the members of the leading group are responsible for doing all the work within their responsibilities.
4. Strengthen education. Strengthen the publicity and education of health and food safety knowledge for teachers and students, especially canteen employees, enrich health and safety knowledge, enhance health and safety awareness, and improve consciousness and responsibility through knowledge training.
5. Add devices. Control health, canteen equipment and facilities equipped with standards, and gradually implement health and food safety facilities.
Second, the accident emergency treatment
1, reporting system. Hygiene and food safety accidents have occurred in the school, so it is necessary to quickly find out the preliminary situation and report to the superior immediately.
2. Rescue measures. In the event of a major school health and food safety accident, the principal of the school shall be responsible for the rescue command and organize the rescue operation before receiving the instructions from the superior.
When the school finds food poisoning or suspected food poisoning, it should do two things immediately: First, immediately send the poisoned or suspected poisoned person to the local hospital for emergency treatment (call 120 for emergency treatment if necessary). Second, immediately stop the relevant personnel from eating related foods, stop the production of related foods, and effectively protect the site (keep food that causes food poisoning or food that causes food poisoning and its raw materials, tools, equipment, etc. ), waiting for the investigation and handling of higher education, health, public security and other departments.
3. Contact parents. There have been serious health and food safety accidents in the school, so we should get in touch with the parents of the sick students in time, truthfully explain the incidence, and don't blindly guess. Do a good job of appeasing the parents of students and prevent excessive behavior.
4. Personnel scheduling. After receiving the school accident report, we should rush to the scene quickly, arrange emergency treatment in a unified way, define the division of labor, perform their duties, obey the command and ensure that they are in place.
5. Information disclosure. Protect teachers, students and parents' right to know in the process of accident occurrence and handling, timely and accurately disclose information, truthfully report to superiors, and shall not conceal or make false reports. Some rumors should also be clarified in time to avoid unnecessary misunderstandings.
The third chapter of the template is about formulating the work plan for food safety in villages and towns in 2022. In order to strengthen the organization and leadership of emergency handling of sudden food safety incidents, conscientiously implement various emergency handling measures, improve the handling capacity of food safety incidents, effectively prevent, timely mitigate, control and eliminate the harm of food safety incidents, and ensure people's health and personal safety, the Emergency Work Plan for Major Food Safety Accidents of xxxx County Bureau of Quality and Technical Supervision is specially formulated.
I. Organizational structure
(a) the establishment of a major food safety accident emergency headquarters (hereinafter referred to as "emergency headquarters"), with the director as the chief commander, the deputy director in charge as the deputy chief commander, and the inspection team, quality unit and office as the member units of emergency headquarters. Emergency headquarters's office is located in the bureau office, and Fan is the director of the office. Members are composed of the office of the bureau, the inspection team and the person in charge of the quality department. Emergency headquarters is responsible for the unified leadership and command of food safety accidents and performs the following duties:
1, study and formulate relevant emergency measures for food safety accidents.
2. Command, coordinate, inspect and supervise the emergency handling of food safety accidents, organize and mobilize relevant technical forces and resources of the Bureau, and ensure that all emergency handling measures are put in place.
3, coordinate the relevant functional departments, establish the necessary emergency coordination notification contact mechanism.
4. Collect, sort out, analyze and report relevant intelligence information and event changes, and provide disposal opinions and suggestions for county-level government decision-making.
5. Communicate and deploy all commands related to superiors to the whole world.
(two) the establishment of food safety accident emergency headquarters and emergency working group, headed by the director of the headquarters and the head of the emergency team, and perform the following duties:
1, according to the requirements of the Municipal Bureau, organize and implement the emergency response plan for food safety accidents within its jurisdiction.
2. Mobilize relevant forces and resources to carry out specific emergency work.
3, timely report to the Municipal Emergency Bureau on the completion of the work, and put forward suggestions.
4. Coordinate the relationship with the local government and relevant functional departments such as public security, industry and commerce, and health.
(three) the quality unit shall perform the following duties in the emergency treatment of food safety accidents:
1, do a good job in sampling inspection of related foods to ensure that the inspection data is true and accurate.
2, to assist the bureau to carry out food quality accident analysis activities, to provide technical support for emergency preparedness for food safety accidents.
3. Enhance the ability to analyze food quality problems and build technical support to deal with food safety accidents.
(4) Emergency team members: the director is the team leader, the director in charge is the deputy team leader, and the members are all members of the inspection team and quality unit.
Second, the food safety accident analysis
According to the harm scope of food safety accidents to the people, food safety accidents are divided into general events, major events and extraordinarily serious events.
(1) A general incident refers to a food safety accident in which the food produced, processed and sold by a single production and operation enterprise causes serious damage to health, but does not cause immediate death.
(2) Major events refer to food safety accidents in which some enterprises or regional industries have serious quality problems in production, processing and sales, which may cause serious damage to health or later stage, but are not immediately fatal.
(3) Extraordinary events refer to food safety accidents in which food produced, processed and sold is toxic, which can cause death or has caused death.
Three. Food safety accident monitoring
(a) the implementation of product quality supervision and spot checks on food production, processing and sales enterprises in our county, and grasp the product quality status of food production enterprises within their jurisdiction.
(II) The County Bureau shall inspect the food production, processing and sales enterprises in the area from time to time to check whether there are any illegal acts such as illegal use of non-edible raw materials, excessive or out-of-range use of food additives, and sale of fake and shoddy food, so as to find out the food safety situation in the area.
(three) through the masses and consumers to report the production and sale of fake and shoddy food.
(four) according to the higher authorities or departments at the same level of food safety information bulletin, access to safety information.
(five) set up a complaint telephone to mobilize the masses to supervise food safety.
(six) pay attention to the relevant media reports on food safety information, broaden the sources of food safety information.
Four, emergency treatment of food safety accidents
(A) the general event level 3 status
1. Immediately conduct on-site law enforcement inspection on relevant food production and sales enterprises, immediately seal up or seal up the food suspected of food safety accidents, conduct sampling inspection and investigate and deal with it according to law. The quality unit ensures that the law enforcement inspection is delivered with the drawings and the inspection report is obtained in time.
2. For the food that has entered the market and caused serious food safety accidents, producers are required to provide a list of distributors and ordered to immediately recover them. For the food that has been sold and there are serious food safety accidents, the dealer shall be ordered to recycle it, and the unqualified food shall be followed up.
3. Exposure of food with serious food safety accidents.
4, according to the actual situation, arrange similar food supervision and spot checks and on-site law enforcement inspection of production enterprises, to monitor the food quality.
5. All members of emergency headquarters office should turn on their mobile phones 24 hours a day to ensure smooth communication and perform relevant supervision and inspection duties at any time.
6. All relevant units of the bureau shall report the emergency measures and work to the office of the emergency response team of the bureau in a timely manner.
(II) Level II status of major events
On the basis of the three-level state, do the following work:
1, further strengthen the quality supervision of related foods.
2, the organization of regional or industrial quality special rectification, crack down on illegal activities of manufacturing and selling food safety accidents. If serious food safety accidents are found in food, producers and sellers shall be ordered to take them back, and the recycling situation shall be tracked.
3. Issue food safety consumption warnings and consumption tips to consumers.
4, the relevant units of the Bureau according to the requirements of emergency response report to the emergency response team office in a timely manner.
5. The inspection team and the quality unit shall establish a 24-hour duty system, arrange leaders and relevant personnel to be on duty, and timely investigate and inspect related foods.
(3) the first-level state of extraordinary events
On the basis of the secondary state, do the following work:
1, ordered the relevant food production enterprises to stop production immediately.
2, the suspected toxic food, producers must be ordered to recover all destroyed, and report to the municipal government, organize all forces to go all out to recover all toxic food. For the victims, it is necessary to obtain the cooperation of the health department and treat them in time.
3, to carry out a large-scale inventory of related food production and circulation enterprises, found that the food suspected of serious quality problems should be immediately sealed, sampling inspection, investigated and dealt with according to law.
4. Immediately announce the information about toxic food to the society, mobilize public opinion for extensive publicity, prevent the spread of toxic food, and avoid misuse by consumers.
5. During the handling of major events, the investigation and progress of toxic food shall be reported to the county government every day.
6. The inspection team will be on duty 24 hours a day, and relevant information will be reported at any time. Major cases can be reported directly in accordance with the principle of "urgent handling and special handling" to ensure that personnel are in place at any time and information is circulated in a timely manner.
V. Emergency rescue procedures
1. If the quality unit finds that the food safety project is unqualified, it shall immediately report to the emergency headquarters Office of the Bureau, and the emergency headquarters Office shall refer it to the inspection team for investigation according to law; In the daily supervision and inspection, our bureau found that the food was suspected of serious safety accidents, and immediately reported it to the local government and the emergency headquarters Office of the Municipal Bureau while investigating and handling it according to law.
2. The commander-in-chief called members of emergency headquarters's office, assigned tasks and put forward requirements.
3, emergency headquarters office according to the requirements of the commander in chief, assemble quality inspection team, quality inspection unit personnel to form an emergency working group.
4, emergency work team after entering the predetermined area, should obey the unified command, the rapid use of law enforcement technical force, to carry out technical supervision and law enforcement work. Law enforcement officers should actively cooperate with quality inspectors and quickly do a good job in investigation, sampling and inspection.
5. The quality inspection technicians should take three samples at the same time, one for inspection, one for backup and storage, and one for customers. Quality inspection technicians should follow the principle of handling special cases and report the inspection results to emergency headquarters in a timely and accurate manner.
6, resolutely seized suspected food, to prevent illegal suspects from transferring suspected food and escape. Trace the food sold and the source of production, so as to achieve "five don't let go", that is, the case is not clear; The source and flow of fake and shoddy food have not been ascertained; The person responsible for manufacturing and selling fake food has not been dealt with according to law; Those who have not been transferred to judicial organs shall not be spared; Staff who support or participate in the manufacture and sale of counterfeit food have not been held accountable.
Six, emergency rescue work requirements
1. Ensure the protection of personnel, vehicles and materials (equipment and facilities) during emergency rescue, and do not delay emergency rescue work for any reason.
2. Emergency teams should assemble for no more than 40 minutes day and night and no more than 60 minutes at night to ensure unified command and action.
3. All member units in emergency headquarters should obey the arrangement of emergency headquarters, and actively seek the cooperation and support of public security, safety supervision, industry and commerce, health and other departments when the situation requires.
4. Do a good job in emergency reception of mass quality complaints. Most cases reported by the masses should be carefully investigated, sampled, detected and investigated to safeguard the vital interests of the people.
5, do a good job in food quality and safety publicity, stabilize the mood of the masses, and enhance the awareness of self-protection of food quality.
6, food safety accident emergency information by the emergency headquarters office is responsible for the unified management, centralized release, no unit or individual shall not release the undisclosed information should be dealt with without authorization.
7. The determination and termination of the state level is decided by emergency headquarters, and the office of the county bureau informs all relevant units to carry out their duties, cooperate with each other and do a good job in logistics support.
Seven. responsible
In any of the following circumstances, the principal responsible person and other directly responsible personnel shall be given administrative sanctions; If a crime is constituted, criminal responsibility shall be investigated according to law.
(1) Failing to perform reporting duties as required, concealing, delaying reporting or making false reports about food safety accidents, or instructing others to conceal, delay reporting or make false reports.
(two) after the food safety accident, the relevant units refused to obey the unified command of our bureau, delayed the time to take emergency control measures or refused to uniformly deploy personnel and materials according to the requirements of the emergency plan.
(three) after the food safety accident, the relevant units refused to perform the duties of emergency treatment.
(four) staff abuse their powers, neglect their duties and engage in malpractices for selfish ends in the emergency handling of food safety accidents.
Eight, this emergency plan shall be implemented as of the date of promulgation.
The fourth chapter of the template 2022 township food safety work plan is to safeguard the life safety of catering consumers and ensure the food safety of catering services. According to the opinions of the Emergency Plan for Major Food Safety Accidents in Cangxian Catering Service, combined with the specific situation of our unit, the following emergency plan for food safety is formulated:
First, measures to prevent food poisoning
(a) improve the food poisoning reporting system.
We should conscientiously implement the spirit of the Emergency Plan for Major Food Safety Accidents in Cangxian Catering Service and take timely preventive measures.
(two) extensive publicity and education on the prevention of food poisoning.
Carry out extensive and in-depth publicity on food poisoning prevention, make full use of various forms in combination with the actual situation of the unit, publicize and popularize relevant health knowledge, improve the health management level of employees, and reduce the occurrence of food poisoning.
(3) Preventive measures for bacterial food poisoning
(1) Prevention of food contamination by bacteria: It is necessary to strengthen the hygienic management of food, especially animal food such as meat, fish and milk, and prevent pollution during production, processing and sales. Food must be kept at low temperature and sold with special tools. Food practitioners should pay attention to personal hygiene, have regular physical examinations, and find sick or disabled people who are not suitable for food work, and should change jobs in time.
(2) The measures to control bacterial pollution and growth and reproduction are mainly low-temperature preservation. Store food according to the hygienic requirements of low-temperature storage to prevent food from rotting and deteriorating.
(3) Kill pathogenic bacteria. The main measure to kill pathogenic bacteria is high temperature sterilization. When the deep temperature of meat food reaches 80 degrees, Salmonella can be completely killed after 12 minutes. Cooked food and leftovers separated from meals must be fully heated before they can be sold or eaten.
(4) Prevention of chemical food poisoning
(1) Some chemicals are similar in shape to edible flour, such as alkali, starch and salt. , so it is often misused and eaten by mistake, leading to poisoning. Therefore, it is necessary to strengthen the management of toxic substances.
(2) Containers for packaging or containing toxic chemicals shall not be used for packaging or containing food.
(5) Preventive measures for toxic animal and plant poisoning
Poisonous animals and plants are often similar to some edible foods. If people eat them by mistake without recognizing them, it will cause poisoning, such as poisonous mushrooms and wild fruits. Therefore, it is necessary to strengthen publicity, improve the ability to identify toxic or non-toxic animals and plants, and prevent eating by mistake. Unrecognized toxic animals and plants must be identified by relevant departments to confirm that they are non-toxic.
Second, the handling of food poisoning
(1) notification
If a food poisoning accident is found, immediately notify the person in charge of the unit to prepare for the rescue and report to the Food and Drug Administration. If the accident is serious, report to the hospital emergency number 120.
(2) Emergency treatment
1, to carry out emergency rescue work;
2, responsible for vehicle scheduling, send seriously ill patients to the hospital for rescue;
3. Protect the site, organize accident investigation and handle temporary emergency tasks.
(III) Cause investigation
1, protect the site, and sample and seal suspicious food or toxic food;
2, cooperate with the epidemic prevention department for technical appraisal of food samples and samples collected on site;
3. Analyze the causes, make a comprehensive analysis according to the on-site investigation and technical appraisal, determine the cause of the accident, and draw lessons.
(4) Report on the situation
According to the size of the accident, report to the higher authorities in time.
Chapter 5 of the template "Work Plan for Food Safety in Villages and Towns in 2022" is formulated to effectively deal with possible food hygiene and safety accidents in schools, ensure efficient and orderly handling of accidents, minimize losses caused by accidents, effectively protect the life safety of teachers and students, maintain the stability of schools and society, and promote the healthy development of school education.
I. Leading institutions and responsibilities:
1, institutional settings:
(1) set up a leading group for food hygiene and safety;
Group length: xxx
Deputy leader: xxx, xxx
Members: xxx, xxx, xxx, xxx, xxx.
(2) The leading group has an office, which is fully responsible for the daily work and matters assigned by the leading group. The office is located in the general affairs room, and director xx concurrently holds the post.
(3) Medical rescue team: In case of food hygiene and safety accidents, medical rescue should be sent to nearby medical institutions immediately, and "120" should be called for medical rescue. It is necessary to promptly and decisively send the sick people to the hospital for rescue. Take the initiative to report the incidence to medical staff and do a good job in maintaining order.
2, institutional responsibilities:
(1) Responsibilities of the leading group:
Unified command of food hygiene and safety accidents, coordination of all forces to carry out emergency rescue, control the development of the situation. Organize the aftermath of the accident in a unified way, implement rectification measures, and restore the normal education and teaching order of the school as soon as possible.
(2) Office responsibilities:
Distribute relevant documents from higher authorities and documents and notices formulated by this office, and guide subordinate departments or personnel to implement emergency plans.
After receiving the accident report, report to the leading group (group leader) immediately, keep abreast of the progress of emergency treatment, coordinate the relationship between all parties, be specifically responsible for personnel scheduling, organize logistics support, and ensure the orderly emergency treatment.
According to the work plan and the instructions of the leading group, carry out food hygiene and safety publicity and prevention work in schools in a planned and organized way, organize personnel to conduct regular and irregular inspections on the work, timely feedback the inspection situation to the leading group, and put forward phased work suggestions.
Second, the daily work:
1, improve the system. It is required to comprehensively revise and improve the food hygiene and safety system of our school on the basis of relevant systems and work opinions issued by superiors, and report it to the competent department.
2. Strengthen supervision. Under the specific guidance of the leading group, led by the office, focusing on the implementation of various food hygiene systems, combined with other school safety work, conduct regular and irregular inspections, and feedback the inspection results to the person in charge.
3. perform duties. The principal is the first responsible person for school food safety, the safety supervisor is the direct responsible person, and the canteen managers and employees are responsible for each other. The principal's assessment implements the accountability system for school food safety accidents.
4. Strengthen education. Strengthen the publicity and education of food hygiene knowledge for teachers and students, especially canteen employees, and enrich health knowledge, enhance health awareness and improve consciousness and responsibility by holding special training courses and knowledge lectures (employees must obtain training certificates and physical examination certificates before taking up their posts).
Third, emergency treatment of accidents.
1, reporting system. Food hygiene and safety accidents must be reported in time. Specifically: teachers and students find a small number (less than 3 people) of mild symptoms (such as vomiting and diarrhea) and report them to the leading group in time, and then the leading group will report them step by step; If a serious food hygiene accident is found (referring to the occurrence of group symptoms of serious food poisoning or the same symptoms of more than three people, the same below), it should be reported to the leading group (group leader) immediately, and the leading group (group leader) should report to the higher education department and the local government, and immediately start the emergency plan for food hygiene and safety. According to the actual situation of accident handling, establish a regular reporting system.
2. Rescue measures. The principal is responsible for the rescue and command of major school food hygiene and safety accidents. The team leader should make a decisive decision, immediately start the emergency plan, take positions according to the preparatory plan, and organize rescue operations. When symptoms are found initially, it is necessary to thoroughly investigate the cause of the accident, investigate patients, and establish a dynamic roster to prevent omissions.
3. Medical help. In the event of a major food hygiene and safety accident in the school, it shall immediately send medical assistance to the nearest medical institution and health and epidemic prevention department, and dial "120" for medical assistance. It is necessary to promptly and decisively send the sick people to the hospital for rescue. Take the initiative to report the incidence to medical staff and do a good job in maintaining order.
4. Contact parents. If there is a major food hygiene and safety accident in the school, it is necessary to get in touch with the parents of the affected students in time, truthfully explain the incidence, and do not blindly guess. Do a good job of appeasing the parents of students and prevent excessive behavior. Set up a home-school liaison office to answer parents' questions in time and do a good job in parent service as much as possible.
5. Pathogen protection. After a major food hygiene and safety accident occurs in the school, the canteen dishes and suspicious food samples should be sealed immediately in order to find out the cause of the disease in time.
6. Personnel scheduling. Accident emergency personnel shall be uniformly dispatched by the leader of the leading group and arranged by the office. When necessary, the health and epidemic prevention department can send personnel to support the accident handling. Clear division of labor, implement responsibilities, obey orders, and ensure that they are in place.
7. Information disclosure. Protect teachers, students and parents' right to know in the process of accident occurrence and handling, timely and accurately disclose information, truthfully report to superiors, and shall not conceal or make false reports. Some rumors should also be clarified in time to avoid unnecessary misunderstandings.
Fourth, the accident responsibility investigation.
1. Seriously investigate the person responsible for the accident.
2. Seriously investigate and deal with accidents that are concealed, lied or not reported in time.
3 seriously investigate and deal with dereliction of duty, prevarication and other acts that affect the smooth implementation of emergency plans.
Chapter 6 of the template is about formulating the work plan for food safety in villages and towns in 2022. In order to ensure the occurrence of major quality accidents in the production of bottled water, handle the accidents in an orderly and tense manner, avoid major accidents that endanger the health of drinking personnel to the greatest extent, prevent the spread of accidents and the occurrence of secondary accidents, actively and effectively organize accident handling, stabilize people's hearts, and resume production as soon as possible, this plan is formulated.
I. Organizational structure
Emergency leading group for product safety accidents:
Team leader: general manager
Deputy Head: Deputy Manager
Members:
Second, the disposal responsibilities
After a product safety accident occurs, all members of the leading group shall carry out emergency treatment according to their respective responsibilities.
(1) pretreatment. Team leader XXX is responsible for protecting the scene of the accident, sealing up the products and other articles that have caused or may cause product safety accidents, organizing the recovery of the products and other raw materials that have been sold and that have caused or have evidence to prove that they may cause product safety accidents, and immediately sending the poisoned personnel or those who have drunk the same food to the nearest hospital for treatment, so as to reduce the harm of accidents. The person in charge of the incident is responsible for informing the masses to stop drinking suspicious products immediately and get rid of contact with suspicious pollutants as soon as possible. Keep the suspicious products for medical examination and find out the reasons.
(2) medical assistance. Deputy head XXX is responsible for organizing medical rescue teams to rush to the scene of the incident to carry out medical treatment, and coordinating the supply of special and scarce drugs needed during the treatment.
(3) maintain order. Team member XXX. XXX is responsible for the security of the accident scene, maintaining the order of the scene and preventing the occurrence of mass public security incidents. Participate in on-site investigation and evidence collection, control the parties who cause product safety accidents according to law, and conduct accident investigation and accountability. When necessary, close or restrict the use of production and business premises of related products to prevent the incident from expanding.
(4) release information. Team member XXX is responsible for making information release plan and organizing information release of product safety accidents in time. In strict accordance with the principle of centralized and unified information release, the information released by the media will be released to the public after being reviewed and approved by the emergency leading group.
(5) Post-treatment. XXX team members are responsible for organizing the post-treatment of product safety accidents. Personnel placement, compensation, pollutant collection, cleaning and treatment, etc. Properly resettle and sympathize with the victims and the affected people, restore normal order as soon as possible, and ensure social stability; Coordinate the responsible units that caused product safety accidents to compensate the victims.
Team leader XXX is responsible for the comprehensive coordination of emergency response, and designates personnel to be responsible for the collection, summary and submission of information. According to the provisions of the Planning of the State General Administration of Quality and Technical Supervision, the corresponding work plan shall be formulated. Enterprises shall commend and reward units and individuals that have made contributions in emergency work; Those who disobey the command or commit other dereliction of duty in emergency handling shall be given administrative sanctions according to law.