6. 1. 1 Measures to prevent food poisoning
(1) Seriously implement the food hygiene law. The canteen has a health management system, the indoor sanitation is clean and tidy, and raw and cooked are separated. Cooking personnel have health certificates and canteens have health permits.
(2) The raw materials for making food should be fresh and hygienic, and consciously do not use or sell spoiled food. All kinds of food should be cooked thoroughly, and the canteen should be equipped with a refrigerator.
(3) raw cold salad must be washed and disinfected, and leftovers should be returned to the pot and heated thoroughly before eating. Once they are found to have gone bad, they should not be eaten.
(4) Public tableware should be cleaned and disinfected, and equipped with water, hand washing and tableware washing.
(5) Cooking personnel must wear work clothes and working caps when operating, keep clean and tidy, and achieve civilized production, without showing back, barefoot or spitting.
6. 1.2 Measures to prevent high temperature heatstroke
(1) After entering the summer construction, the workers' work and rest time will be adjusted. Work and rest time is 6: 30- 10: 30 in the morning and 14: 30- 18: 30 in the afternoon.
(2) Distribute heatstroke prevention and cooling drugs to workers from time to time, such as "Ten Drops of Water", "Huoxiang Zhengqi Liquid" and "Fengyoujing".
(3) air conditioning must be installed in the workers' dormitory, and indoor air circulation should be carried out when air conditioning is not built.
6. 1.3 rescue measures after poisoning and heatstroke
(1) Workers with food poisoning should be sent to the nearest hospital for emergency treatment immediately.
(2) Workers suffering from heatstroke at work should be immediately carried to a cool and ventilated place, unbuttoned their coats and rescued by chest breathing.
6.2 Safety measures
6.2. 1 Pay full attention to high temperature and safe production in summer.
(1) Strengthen organizational leadership and implement various safety responsibilities. Attach great importance to heatstroke prevention and cooling during high temperature in summer, and strive to improve the safety awareness and safety protection ability of front-line personnel.
(2) Always adhere to the safety production policy of "safety first, prevention first, comprehensive treatment", further enhance the sense of responsibility, strengthen the supervision and inspection of production safety, and prevent workers from heatstroke and various production safety accidents caused by high temperature weather.
6.2.2 Take effective measures to ensure the safety of construction personnel.
(1) Strengthen communication with meteorological departments, pay close attention to weather changes, and actively respond to natural disasters caused by strong convective weather.
(2) Widely publicize the awareness of heatstroke prevention and control, so that employees can master the basic knowledge of heatstroke prevention and cooling.
(3) Patients with cardiovascular organic diseases, hypertension, central nervous system organic diseases, obvious respiratory, digestive or endocrine system diseases, and liver and kidney diseases should be classified as contraindications for high-temperature operation.
(4) During the high-temperature operation in summer, do a good job in heatstroke prevention and cooling for employees, provide cool drinks containing 0.3% salt, distribute summer medicines in time, and educate workers not to drink raw water to ensure the health of employees.
6.2.3 During the summer construction, it is forbidden to wear slippers to enter the construction site.
6.2.4 On-site fire-fighting equipment must be complete, and no one is allowed to use fire-fighting equipment automatically.
6.2.5 There is a special smoking room on site, and the smoking room has an iron drum filled with water.
6.2.6 Smoking is strictly prohibited in the dormitory bed to prevent fire.
6.2.7 During the summer construction, the site should be equipped with a first-aid medicine box.
6.2.8 Regularly check the temporary circuits on the construction site, and the wires under construction are strictly forbidden to fall to the ground, so as to prevent the wires from peeling and causing safety accidents.
6.2.9 Strengthen the management of storage, transportation and use of inflammable and explosive dangerous goods, and take shading and cooling measures for dangerous goods piled in the open air. It is forbidden to expose to the sun in order to avoid leakage. It is forbidden to use 2. 10 in the high temperature season in June as the peak period of on-site electricity consumption. Regularly inspect and maintain the electrical equipment one by one, and prohibit abnormal electricity use. Regularly check the cooling electrical equipment and wires in the dormitory, and at the same time carry out the "safe electricity use activities" evaluation activities at this stage.
6.2. 1 1 Do a good job of sanitation and epidemic prevention in the construction site, strengthen the sanitary management of drinking water and food, and strictly implement the food hygiene system to avoid poisoning incidents caused by food deterioration. It is necessary to strengthen the monitoring of summer-prone diseases. In case of infectious diseases and food poisoning, the on-site staff shall report to the relevant competent departments in time.
6.2. 12 In view of the characteristics that lower-level construction workers are prone to fatigue, heatstroke and accidents, safety production inspection is carried out seriously to nip in the bud. Conscientiously grasp the implementation of various rules and regulations such as the responsibility system for production safety, actively carry out self-examination and self-correction, and focus on preventing heatstroke, electric shock, food poisoning and fire.