Accidents happen from time to time in study, work or life. In order to prevent things from getting worse, it is often necessary to prepare emergency plans in advance. So how should we prepare the emergency plan? The following is the emergency plan for employee food poisoning that I have compiled for you. Welcome to reading. I hope you will like it.
Emergency plan for employee food poisoning 1 1 purpose
In order to ensure the health of every employee, make employees work and live in a healthy and safe environment, find the basic measures to deal with food poisoning in time, and make early detection and treatment, and formulate this plan in combination with the company's actual situation.
2 Scope of application
Applicable to all registered employees, canteen contractors and all people who eat in the company canteen.
3 responsibility
3. 1 the management department is usually responsible for making plans and organizing drills, and the canteen is responsible for keeping samples of daily food to prevent food poisoning.
All departments work closely together.
4 working procedures
4. 1 incident report
4. 1.65438+ Report suspected poisoning to the public security department. There are many cases of food poisoning, so you should see a doctor as soon as possible before determining the nature of the poison.
4.2 Division of labor between groups
4.2. 1 The distribution group is responsible for notifying all members to rush to the scene and report the rescue and communication during the whole incident 120.
4.2.2 The logistics support group is responsible for the supply of all kinds of equipment and other materials at the scene of the incident. Count the number of diners and poisoned people, and take back the people who left the restaurant.
4.2.3 The vehicle dispatching group is responsible for the transportation of materials and the wounded.
4.2.4 The alert group is responsible for protecting the existing samples and keeping them. After the occurrence of food poisoning, the site and suspicious food should be protected while reporting to the relevant departments. Don't throw away the leftover food of the patient in a hurry, and don't wash the tools, containers and tableware for holding food in a hurry. The patient's excrement (vomit and stool) should be kept so that the health department can take samples for testing and provide reliable information for judging food poisoning. The rescue team is prepared to carry out first aid work before the ambulance arrives, guide the ambulance to arrive, guide and arrange necessary passages for foreign institutions to arrive for reinforcement and rescue, assist ambulance personnel in their work, and report the situation of the poisoned person at any time.
4.3 Incident investigation
4.3. 1 During the incident investigation, members of the emergency leading group and personnel related to the poisoning incident, such as canteen staff, chefs, patients, etc., should truthfully reflect the poisoning situation. Report the food eaten by patients, the total number of people who eat it, the food eaten by people who are not sick at the same time, the main characteristics of patients' poisoning, and the source of suspicious food to the relevant departments truthfully.
5 related records
Exercise photos
Drill through the login form
Practice report
Emergency plan for employee food poisoning 2 1 purpose
This plan is formulated for the emergency treatment of employees after food poisoning. Relevant departments are required to calmly deal with food poisoning, and on the premise of self-protection, assist the epidemic prevention department to find out the source of poison, prevent secondary poisoning pollution, stabilize employees' emotions and ensure the normal operation of charging order.
2 Scope of application
This plan will be started when employees have food poisoning.
3 responsibility
3. 1 The deputy director in charge of safety is responsible for the leadership of food poisoning accidents of employees.
3.2 The station leader and the chief attendant are responsible for the on-site rescue command.
3.3 The monitor and the inspector on duty are responsible for on-site control.
3.4 The office and the monitoring room are responsible for communication (city and district epidemic prevention emergency center: _ _ _ _ _ _).
3.5 The office is responsible for controlling on-site logistics, sealing the source of food poisoning, assisting the epidemic prevention center to find the source of food poisoning, and preventing secondary poisoning.
4 working procedures
4. 1 alarm
In case of poisoning accident (non-poisoning), the party concerned shall immediately report to the monitor on duty. The monitor on duty found that the customer had vomiting symptoms and suspected food poisoning. He immediately called the stationmaster and the duty officer. Station leaders and chief attendant immediately rushed to the scene to grasp the situation. First of all, they find out whether there is food poisoning, the time of occurrence and the number of people poisoned, and get first-hand information.
4.2 The monitor on duty directs the inspectors to control the site, and it is forbidden to contact with food sources.
4.3 According to the poisoning situation, the station leader and the chief on-duty telephone (city and district epidemic prevention emergency center) request support and rescue.
4.4 Verification and reporting
According to the development of the accident, it is confirmed that the stationmaster and shift supervisor report to the deputy director in charge of safety in the management office. After receiving the report, the deputy director in charge of the management office will make a decision according to the situation, arrange relevant departments and units to carry out rescue, report to the company leaders according to the Regulations on the Supervision and Administration of Work Safety in Jiangsu Province and the rescue needs, and rush to the scene or lead the rescue work in the management office or take other appropriate measures when necessary.
4.5 While controlling the poisoning scene, close the food poisoning source and assist the epidemic prevention center to find the food poisoning source to prevent secondary poisoning.
5 command
5. 1 After receiving the report, the station leader and shift supervisor should immediately start the emergency plan and rush to the scene for command. When necessary, a temporary command team can be set up, with the top leader at the scene as the command.
5.2 When a major food poisoning incident occurs, the leaders in charge of the management office should immediately rush to the scene to assist the on-site command after receiving the report.
5.3 First, organize personnel to isolate and seal the food poisoning source. Do a good job of ventilation, ensure the safety of on-site personnel, stabilize the mood of toll collectors, and prevent the situation from further expanding.
5.4 According to the severity of the accident, the traffic police are required to cooperate with the road cleaning and rescue.
5.5 According to the nature of the incident development, cooperate with and assist the public security and epidemic prevention departments to take corresponding measures to rescue and minimize losses.
6 Disposal after rescue
6. 1 Clean, disinfect and ventilate the production site and tableware, cookers and cabinets to prevent secondary pollution and poisoning. The office will report the results of the aftermath to the stationmaster and the director on duty.
6.2 Refrigerated and frozen food can be eaten only after it is inspected by the epidemic prevention department.
6.3 After the accident is handled, the on-site commander-in-chief should summarize the experience and lessons of emergency rescue work, put forward suggestions for improvement at the same time, improve the plan, and report to the safety production office of the management office.
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