In order to effectively prevent, control and eliminate the hazards of tap water public health emergencies, protect the health and life safety of the people in the region, and maintain normal social order, the following are shared with you The two reference materials for emergency response plans for drinking water pollution emergencies and public health incidents are provided for reference. You are welcome to refer to them.

Emergency plan for public health emergencies due to drinking water pollution 1

? 1. Purpose

? In order to effectively Ensure the health and safety of drinking water, fully protect the legitimate rights and interests of teachers and students, and resolutely curb and eliminate the occurrence of drinking water pollution accidents; at the same time, in order to actively and effectively respond to possible drinking water pollution accidents, promptly control drinking water To prevent the harm of pollution accidents, organize accident investigation, on-site treatment and rescue work in an efficient and orderly manner, minimize the harm to human body and economic losses caused by drinking water pollution, maintain social order, and specially formulate the regulations for drinking water pollution accidents in our school. Emergency response plan.

? 2. Establishment of organizational structure and main responsibilities

? In order to strengthen the unified leadership of emergency response to drinking water pollution accidents and implement emergency response, the establishment of the school drinking water pollution accident emergency response department The emergency response leading group each assumes its own responsibilities and does its best.

? 1. Leading Group for Emergency Response to Drinking Water Pollution Accidents

? Team Leader:

? Deputy Team Leader:

? Members: Head teachers of each class

? 2. Main responsibilities of the team leader: Responsible for promptly initiating emergency response plans when drinking water contamination accidents occur, providing unified leadership and command for emergency response, and deploying and coordinating emergency rescue Work and coordinate work within the school within the scope of responsibility.

? 3. The main responsibilities of the team members: mainly accept the unified leadership and deployment of the school drinking water pollution accident emergency response leading group, and be responsible for organizing the specific investigation, treatment, rescue and rescue of the school drinking water pollution accident. Reporting work, and actively cooperate with various relevant departments in various investigations, processing, and rescue work on school drinking water pollution accidents.

? 3. Emergency response to drinking water pollution accidents

? 1. After the drinking water pollution accident, the school water pollution accident emergency response leading group urgently organized relevant working groups and personnel , rush to the scene immediately, cooperate with the local health administration department to quickly conduct on-site investigations, find the causes of pollution and pollutants, understand the types, properties, toxicity and degree of pollution of pollutants, understand the scope of water supply and the health hazards of exposed people, etc., and analyze the causes of pollution spread trend, and accordingly propose scientific and effective emergency control and elimination measures.

? 2. Actively cooperate with the Centers for Disease Control and Prevention in formulating water quality monitoring plans, scientifically collect water samples and test them, quickly identify major pollutants, and conduct dynamic water quality monitoring to timely grasp the degree of water pollution, pollution trends, The dynamic changes in water quality provide scientific basis for further identification of pollutants, pollution control, and restoration of water supply.

? 3. When there is an emergency situation such as the secondary supply of drinking water or the quality of bottled water is seriously contaminated, threatening the health and safety of the water supply, the water supply should be stopped immediately, and measures should be taken under the premise of ensuring the water quality, health, safety and quality. Other temporary water supply channels are provided to ensure normal drinking water for teachers and students, and to avoid and reduce the harm caused by water pollution to the health of teachers and students.

? 4. After a drinking water pollution accident occurs, the water pollution accident situation should be reported immediately and truthfully to the health administrative department in accordance with the law, cooperate with the health supervision department to carry out relevant investigations, and cooperate with the disease prevention and control department to carry out water quality monitoring. It shall not be refused for any reason; under the guidance of the health supervision department, a time-limited treatment plan shall be formulated, and corresponding control measures shall be adopted according to the water pollution links and causes of pollution, to control the further spread and expansion of the situation and to prevent the recurrence of water pollution accidents.

? 5. When the drinking water pollution accident is controlled and the cause of the pollution is eliminated, the water quality of the self-prepared water source or secondary water supply must be re-tested before the water supply is restored, and the water can only be supplied if it meets the national health standards. Emergency plan for public health incidents involving drinking water pollution 2

? 1. Establish a leadership organization and strengthen the awareness of responsibility

? In order to strengthen the supervision of students’ collective dining and food hygiene Safety, ensuring the health of teachers and students, further strengthening management awareness, improving management levels, and clarifying management responsibilities. The kindergarten has established a food hygiene and safety leading group: the principal is the team leader, and the teachers are in charge. They implement division of labor and responsibility and implement it at all levels. The leading group conducts regular and irregular inspections on food hygiene and safety in the canteen of the park, and promptly rectifies any problems found.

? Team leader:

? Deputy leader:

? Members:

? 2. Self-examination situation

? There are currently 178 students and 17 faculty and staff dining in the canteen of our campus. Our kindergarten adheres to the principle of diligence and thrift, and reasonably matches nutritious meals for children, and does a good job in canteen management. Food safety is the top priority of our kindergarten, and various rules and regulations for canteen management have been formulated and improved.

? (1) Hygiene system:

? a. Food hygiene:

? 1. Fresh, hygienic, pollution-free vegetables, meat, rice, noodles, etc. should be purchased Food, it is prohibited to purchase and sell spoiled, spoiled, expired food and food that does not meet hygienic standards.

? 2. The fly-proof, rodent-proof, dust-proof and anti-corrosion facilities of food should be used normally.

? 3. Store raw and cooked foods separately, and use knives and cutting boards for cutting raw and cooked foods separately.

? 4. Before processing, the vegetables must be washed and the food must be cooked to ensure that the food is hygienic and safe.

5. Wash the tableware containing food and disinfect it regularly. Food tongs must be used when selling cooked food, and eating with hands is not allowed.

? b. Personal hygiene:

? 1. Canteen staff must undergo physical examinations in strict accordance with the requirements of their superiors. Only those who meet the requirements can be employed.

? 2. Pay attention to personal hygiene, wear clean work clothes and hats when working, wash hands frequently, cut nails frequently, bathe and get haircut frequently, wash and change work clothes frequently.

? c. Environmental sanitation:

? 1. Indoor and outdoor environments such as restaurants and kitchens must be cleaned every day within the scope of the contract to keep them clean and sanitary. They must be cleaned every week to ensure that the indoor environment is clean and hygienic. Six sides are smooth, the floor is clean, the walls, doors, windows, and ceilings are free of stains, paintings, dust, and spider webs, there is no dirt outside, the water channels are smooth, there is no odor, and there are no sanitary dead corners.

? 2. Pots, sinks, cooking utensils, tabletops, cutting boards, food cabinets, freezers, etc. must be cleaned frequently and kept clean.

? 3. The sinks, ditches, and leftovers pools (buckets) around the canteen must be cleaned and cleaned frequently.

? 4. Dining tables and chairs should be wiped clean after use. Tableware and containers for cooked food must be washed and disinfected.

? 5. The storage of food and raw materials should meet the requirements of hygiene, safety and tidiness.

6. If it is discovered that the purchase and sale of diseased, dead, or spoiled meat (including sow pork), rice, noodles and other foods cause harm to human health, the Secretary General shall bear the main responsibility.

7. The purchased food should comply with food hygiene standards. For bulk food, valid certificates and invoices for the food must be provided.

? 8. The chief executive should strengthen the investigation and understanding of market conditions, try to find ways to purchase cheap and high-quality items, and try to reduce costs and expenditures. Eat as many meals as possible and make multiple varieties, striving to ensure that every child can eat delicious meals.

? 9. Dispose of leftover food waste in strict accordance with requirements.

? (2) Dining system

? 1. Serve meals on time strictly in accordance with the meal times prescribed for kindergarten children. Meals are not allowed to be served in advance or delayed without special circumstances.

? 2. Be polite to others and do not use crude language.

? 3. Check the quantity of food in time when the meal is served, and replenish it in time to ensure a sufficient supply.

? (3) Food acceptance system

? 1. All food purchased in the canteen must be inspected and accepted before use. Check the quality. It mainly depends on whether the quality of the food is intact, whether there is contamination or deterioration, whether there are complete manufacturer, trademark, production date and other signs, whether it has passed the shelf life, whether there is a product certificate, etc.; check the quantity. If it can be weighed, it must be weighed. If it is measured in pieces, it must meet the quantity standards.

? 2. After the acceptance is passed, the acceptance personnel will sign on the purchase invoice. If it is unqualified, timely feedback will be given to the purchaser. The purchaser must contact the supplier to return the goods. Unqualified food is strictly prohibited from entering the canteen. .

? 3. Food that has not been accepted is strictly prohibited from entering the canteen. During the acceptance process, the acceptance personnel must be strict and conscientious.

? 4. Canteen staff should strive to improve their operational level according to seasonal changes and local realities, and strive to diversify dishes and scientific catering. Prices are set in strict accordance with relevant regulations, and canteens are not allowed to increase prices without authorization.

? (4) Safety management system:

? 1. Improve the concept of safe work, conscientiously do fire prevention, anti-theft, and anti-virus work, and lock doors and windows when no one is around. The canteen is on duty at night.

? 2. Non-staff are prohibited from entering the canteen operating area and storage room, and selling snacks and snacks in the kitchen is not allowed. Our school staff and children are not allowed to enter the canteen, warehouse, or the operating room or raw material room without the permission of the staff.

? 3. All faculty and staff in the park must apply for health certificates and health knowledge training certificates as required. Established staff health management files. If an employee is found to have a suspected infectious disease, he or she should immediately report it to the director and take relevant measures.

? 5. The custodian should prepare the physical account of the canteen in time and fill in the storage form truthfully. When materials are shipped out of the warehouse, the custodian should fill out the warehouse-out form and require the signature of the recipient. Keep canteen supplies (including tableware, kitchen utensils, various finished products, semi-finished products and raw materials).

? 6. When you go to work, you must comprehensively check whether water, electricity, gas, stoves, disinfection cabinets, refrigerators, etc. are normal, and deal with problems in a timely manner to prevent safety accidents. After get off work, you should close water, electric gates, oil and gas main valves, doors, windows, etc., and take precautions.

? 7. Safety regulations and relevant operating specifications must be strictly followed to prevent work-related injuries. It is not allowed to move electrical equipment at will; it is not allowed to change the functions of electrical equipment at will; it is not allowed to install or pull wires and power supplies randomly. Before using electric and electrical equipment, users must first study the equipment instruction manual and master the usage method before proceeding.