Emergency plan for public health emergencies caused by drinking water pollution 1
? I. Purpose
? In order to ensure the health and safety of drinking water, fully protect the legitimate rights and interests of teachers and students, and resolutely curb and put an end to drinking water pollution accidents; At the same time, in order to actively and effectively deal with possible drinking water pollution accidents, control the hazards of drinking water pollution accidents in time, organize accident investigation, on-site treatment and rescue work in an efficient and orderly manner, minimize the hazards and economic losses caused by drinking water pollution to human bodies, and maintain the social level, the emergency response plan for drinking water pollution accidents in our school is formulated.
? Second, the establishment of the organization and its main responsibilities
? In order to strengthen the unified leadership and implement emergency treatment of drinking water pollution accidents, a leading group for emergency treatment of drinking water pollution accidents in schools was established, which has responsibilities and capabilities.
? 1, leading group for emergency treatment of drinking water pollution accidents
? Team leader:
? Deputy team leader:
? Members: Class teachers of each class.
? 2. The main responsibilities of the team leader: responsible for starting the emergency plan in time when the drinking water pollution accident occurs, conducting unified leadership and command on the emergency response to the accident, deploying and coordinating the emergency rescue work, and coordinating the internal work of the school.
? 3. The main responsibilities of the team members: they mainly accept the unified leadership and deployment of the leading group for emergency treatment of drinking water pollution accidents in schools, are responsible for organizing the specific investigation, treatment, rescue and reporting of drinking water pollution accidents in schools, and actively cooperate with relevant departments to do a good job in the investigation, treatment and rescue of drinking water pollution accidents in schools.
? Third, the emergency treatment of drinking water pollution accidents
? 1. After the drinking water pollution accident, the school leading group for emergency treatment of water pollution accident urgently organized relevant working groups and personnel, and immediately rushed to the scene to cooperate with the local health administrative department to quickly carry out on-site investigation, find out the pollution causes and pollutants, understand the types, characteristics, toxicity and pollution degree of pollutants, grasp the water supply scope and the health hazard degree of exposed people, analyze the pollution diffusion trend, and put forward scientific and effective emergency control and elimination measures accordingly.
? 2. Actively cooperate with the Center for Disease Control and Prevention to formulate a water quality monitoring plan, scientifically collect water samples and test them, quickly identify major pollutants, conduct dynamic water quality monitoring, and timely grasp the pollution degree, pollution trend and dynamic change law of water quality, so as to provide scientific basis for further determining pollutants, controlling pollution and restoring water supply.
? 3. In case of emergency such as secondary water supply or serious pollution of bottled water, which threatens the health and safety of water supply, water supply should be stopped immediately. On the premise of ensuring the health and safety of water quality, other temporary water supply channels should be adopted to ensure the normal drinking of teachers and students, so as to avoid and reduce the harm caused by water pollution to the health of teachers and students.
? 4, after the drinking water pollution accident, should immediately truthfully report to the administrative department of health according to law, cooperate with the health supervision department to carry out relevant investigations, cooperate with the disease prevention and control department to carry out water quality monitoring, and shall not refuse for any reason; Under the guidance of the health supervision department, the treatment plan shall be formulated within a time limit, and corresponding control measures shall be taken for the links and causes of water pollution, so as to control the further spread and expansion of the situation and prevent the recurrence of water pollution accidents.
? 5. When the drinking water pollution accident is controlled and the pollution causes are eliminated, the water quality of self-provided source water or secondary water supply must be tested again before the water supply is resumed, and the water supply can be carried out only after reaching the national hygiene standards.
Emergency plan for public health emergencies caused by drinking water pollution II? First, establish a leading body and strengthen the sense of responsibility.
? In order to strengthen students' collective dining safety and food hygiene, ensure the health of teachers and students, further strengthen management awareness, improve management level and clarify management responsibilities. Kindergarten has set up a leading group for food hygiene and safety: the director is the leader, the teacher is in charge, and the division of labor is responsible. The leading group will regularly and irregularly inspect the food hygiene and safety of the canteen in the park, and rectify the problems in time when found.
? Team leader:
? Deputy team leader:
? Members:
? Second, the self-examination situation
? Dining in our canteen: students 178, faculty 17. Based on the principle of thrift and reasonable collocation of children's nutritious meals, our park has done a good job in canteen management, made food safety the top priority of our work, and formulated and improved various rules and regulations for canteen management.
? (1) Health system:
? First, food hygiene:
? 1. Fresh, hygienic and pollution-free foods such as vegetables, meat, rice and noodles shall be purchased, and foods that are spoiled, expired and do not meet the hygiene standards shall not be purchased and sold.
? 2. Food facilities for preventing flies, rats, dust and corrosion should be used normally.
? 3, raw and cooked food stored separately, cut raw and cooked food knife and chopping board used separately.
? Before processing, food must be washed and cooked to ensure the hygiene and safety of food.
? 5. Clean the tableware containing food and disinfect it regularly. When selling cooked food, you must use a dish clip, and you are not allowed to eat it by hand at will.
? B, personal hygiene:
? 1. The canteen staff should have a physical examination in strict accordance with the requirements of their superiors, and only those who meet the requirements can take up their posts.
? 2. Pay attention to personal hygiene, wear clean work clothes and work caps when going to work, wash your hands frequently, cut your nails frequently, take a shower and have a haircut frequently, wash your hands frequently, and change your work clothes and work caps frequently.
? C. Environmental health:
? 1. Indoor and outdoor environments such as restaurants and kitchens must be cleaned every day according to the contracted scope, and kept clean and hygienic. Only once a week can they be considered indoor? The six-sided polished floor is clean, and the walls, doors, windows and ceilings are free of stains, graffiti, dust, cobwebs, outdoor dirt, unobstructed ditches, peculiar smell and sanitary dead ends.
? 2 cookers, pools, cookers, countertops, chopping boards, food cabinets, freezers, etc. Must be cleaned frequently and kept clean.
? 3, the canteen around the sink, ditch, leftovers pool (barrel) should be cleaned and cleaned frequently.
? Clean the dining table and chairs after using them. Tableware and containers for cooked food should be washed and disinfected.
? 5. The storage of food and raw materials shall meet the requirements of hygiene, safety and neatness.
? 6, found that the purchase and sale of sick, spoiled meat (including mother pork) rice noodles and other foods, causing harm to human health, the company quartermaster is mainly responsible.
? 7. The purchased food shall meet the food hygiene standards, and valid licenses and invoices for bulk food must be provided.
? 8. The flight attendant should strengthen the investigation and understanding of the market situation, try his best to find ways to purchase cheap and good quality goods, and try his best to reduce costs and expenses. Make as many varieties as possible for each meal, so that every child can eat delicious meals.
? 9, leftovers, kitchen waste, in strict accordance with the requirements for processing.
? (2) Catering system
? 1. Eat meals on time in strict accordance with the meal time stipulated by kindergarten children, and do not advance or postpone the meal time without special circumstances.
? Be polite and don't use rude language.
? 3. Check the number of meals in time when starting meals, and replenish them in time to ensure adequate supply.
? (3) Food acceptance system
? 1. All food purchased in the canteen must be accepted before use. Check the quality. Mainly depends on whether the food quality is intact, whether there is pollution and deterioration, whether there is a complete manufacturer, trademark, production date and other signs, whether the shelf life has passed, whether there is a product certificate, etc. Number of tests. If you can weigh it, you must weigh it, and whether it meets the quantity standard is calculated by piece.
? 2. After acceptance, the inspector shall sign the purchase invoice. Unqualified, it shall timely feedback to the purchaser. The purchaser must contact the supplier to return the goods and prohibit unqualified food from entering the canteen.
? 3, without the acceptance of food is strictly prohibited to enter the canteen, in the process of acceptance, inspection personnel must be strict and serious.
? 4, canteen staff should be based on seasonal changes and local conditions, and strive to improve the level of operation, and strive to achieve diversification of dishes and scientific catering. Prices are set in strict accordance with relevant regulations, and canteens are not allowed to raise prices without authorization.
? (4) Safety management system:
? 1, improve the concept of safe operation, do a good job of fire prevention, theft prevention and gas protection, and lock doors and windows when no one is around. The canteen is on duty at night.
? 2. Non-working personnel are forbidden to enter the operating place and storage room of the canteen, and snacks and snacks are not allowed to be sold in the kitchen. The staff and children in our garden are not allowed to enter the canteen warehouse without the permission of the staff, let alone the operation room and raw material room.
? 3. All teaching and administrative staff in the park shall apply for health certificates and health knowledge training certificates according to regulations. Establish health management files for faculty and staff. If employees are found to have suspicious infectious diseases, they should immediately report to the director and take relevant measures.
? 5. The keeper should make a good account of the canteen in time and fill in the receipt form truthfully. When the materials are delivered out of the warehouse, the storekeeper should fill in the delivery form and ask the consignee to sign it. Take good care of canteen materials (including tableware, kitchen utensils, all kinds of finished products, semi-finished products and raw materials).
? 6. Check whether water, electricity, gas, stoves, disinfection cabinets and refrigerators are normal. Work normally, handle problems in time to prevent safety accidents. Turn off the water, switch, main oil and gas valve, doors and windows after work, and take preventive measures.
? 7, must strictly abide by the safety operation procedures and related operating norms, to prevent industrial accidents. Do not move electrical equipment at will; Don't change the function of electrical appliances at will; Don't pull wires or power. Before using electrical equipment, users must learn the instruction manual of the equipment and master the usage method before operating it.