Food poisoning prevention and contingency plans
1, food safety precautions
(1) to maintain a clean environment inside and outside food processing establishments should have the appropriate disinfection washing, changing his shoes, lighting lighting, ventilation, corrosion, anti-rodent, sewage disposal, storage facilities for garbage.
(2) kitchen workers need annual health checks and health card holders posts. Non-kitchen staff are not allowed to enter the kitchen.
(3) equipment layout and process should be reasonable, to prevent raw food and cooked food, raw materials and finished goods cross contamination.
(4) corresponding raw and cooked food chopper chopping boards, pots and pans should separate raw and cooked, dishes and dish cloths should be regularly disinfected.
(5) does not sell, eating spoiled or expired food. Every meal cooked meals to be heated before consumption.
(6) canteen standing vegetable pesticide residues detector, vegetables need to be processed by the pesticide residues detected before, soak for 30 minutes to clean.
(7) Kitchen officer shall manufacture cold meat dish, or illegal manufacture beans and lentils class, eliminate produced undercooked dishes. Appearance and taste of the food found abnormal or suspicious deterioration in the processing time, after being checked immediately batch processing and withdrawal of all foods.
(8) Each dish is 48 hours to stay kind are implemented.
(9) free of charge for customers to purchase insurance group dining.
2, emergency measures poisoning incidents.
(1), three types of food poisoning:
A, bacterial food poisoning. Bacteria can contaminate food, and multiply in food, and some also produce toxins. Such as deterioration of geese, smelly pigwash rice, expired sandwiches; raw and cooked foods will lead to cross-infection of bacterial food poisoning.
B, chemical food poisoning. Mainly by eating vegetables contaminated with pesticides
C, toxic poisoning of animals and plants. Processing, did not remove toxic ingredients in food when cooking. Common animals and plants contain toxins are: vegetables rot material, sprouting potatoes, green beans, lentils, mushrooms poisonous puffer fish
(2) emergency treatment
A, food poisoning, should immediately stop food processing, supply activities, retention or cause food poisoning caused by food poisoning of food and raw materials, tools, equipment and field.
B, while in front of the hospital, if the poisoning can sober cooperation may make it 2-3 bowls of water to feel full for the degree. Then hand stimulate the throat and tongue to make it happen, vomiting, try to spit poison.
C, quickly rushed to the nearest hospital discomfort, actively cooperate with relevant departments to investigate and collect evidence.
3. Establish an accountability system
① for negligence, poor management, resulting in food poisoning or other responsible person immunogenicity disorders, give notice of criticism and a fine deal.
② causing major food poisoning incident, the circumstances are especially serious, shall be held responsible person of legal responsibility.
