Control degree of key personnel in epidemic situation

Control degree of key personnel in epidemic situation (selected 10)

In the era of continuous progress, more and more places are exposed to the system, which refers to certain norms or laws and customs. How is the general system formulated? The following is the control degree of key epidemic personnel I collected for you (selected 10), hoping to help you.

Control degree of key epidemic personnel 1 1. Set up a canteen epidemic prevention and control command group;

Team leader: xx

Deputy leader: xx

Member: xx

Second, to carry out prevention and joint prevention and control work requirements

(1) Daily management

Strengthen employees' awareness of self-prevention.

1, the staff of the dining hall outside Hunan Province, moved to Yueyang 14 days in advance for home or accommodation isolation 14 days! Don't go out during the quarantine.

2. The staff outside Yueyang City (such as Yueyang County and Xiangyin County) arrive in Yueyang for accommodation 14 days in advance and stay at home 14 days! Don't go out during the quarantine!

3. Each stall investigates its own employees and must report the health status of each employee in the WeChat group every day.

4. People from other provinces and outside Yueyang must punch in the WeChat group after arriving in Yueyang, and report the situation if there is any situation, and report peace if there is no situation.

5. Before the school starts, the school will organize a disinfection work, and all stall personnel must be present. Those who are not present are not allowed to start business.

6. Conduct training on epidemic prevention and control knowledge and on-the-job prevention and control requirements for all employees who return to work, so that employees can master epidemic prevention and control knowledge and self-protection skills without returning to work on the way back to school.

Plans and programs for returning to school and work. Do a good job in the response measures for employees to return to school, emergency plans for emergencies and approval and filing systems, strictly implement the main responsibility, and ensure that off-campus employees return to school safely and smoothly. At the same time, make a good plan for teachers and students to eat at different peaks. Arrange and manage all personnel on duty according to the relevant requirements of epidemic prevention, and strengthen the training of epidemic prevention knowledge for employees. It is forbidden to have abnormal symptoms such as cold, fever and cough. And report it to the school for record every day. Appoint a person every day, at a fixed point, at a fixed time, and at a fixed post. Take the temperature measurement of all the people who enter the restaurant, do a good job in epidemic investigation, and register and publish the temperature and health status table of all the on-the-job people in the sales window every day, so that teachers and students can eat more safely and safely.

Dining requirements. Strictly implement the dining requirements of the "College Entrance Examination", rearrange the dining tables and chairs, set a 1 m queuing line on the ground, and the spacing between dining areas should not be less than 2 meters. Don't whisper when eating to avoid cross infection.

Emergency meal. If there is a serious shortage of staff in the canteen due to the need of isolated observation, the flavor can be reduced and the basic meal supply can be increased to alleviate it. Student volunteers who meet the hygiene requirements can be recruited simultaneously and packaged and delivered.

Continuous management in the later period of epidemic. After the outbreak is lifted, the prevention and control work cannot be taken lightly. The canteen should still strictly implement the prevention and control standards and working procedures for a period of time, and the canteen can only return to normal after the epidemic situation is completely controlled.

(2) Cooking and sales management:

Cooking management. When cooking food, cook it thoroughly to ensure that the temperature in the food center reaches above 70 degrees Celsius.

Cold food is strictly prohibited. During the epidemic, it is strictly forbidden to make and sell cold dishes, cold meat, cold dishes, cold noodles and decorative cakes.

Separate raw and cooked food. Strictly separate raw food from cooked food to prevent cross-contamination of food.

Strengthen food security. There should be facilities to prevent the pollution of droplets (caused by saliva, cough and sneezing), dust, mosquitoes and flies, and the food sold should not be exposed without protection. Suspension of buffet and other open feeding modes to reduce the risk of droplet transmission.

Protection of public tableware. Public tableware (should be strictly disinfected and cleaned before use), free soup porridge and free seasoning should have measures to prevent pollution by droplets, dust and mosquitoes and flies. Encourage self-provided tableware to be cleaned and disinfected in time.

Sales management. Cooking managers should use sterilized special tools and wear masks and gloves when selling food, communicate with customers in less language during the sales process, and keep a safe distance above 1 meter.

Work clothes requirements. The work clothes of rice sellers should be changed every day, cleaned intensively and disinfected at high temperature.

Disposable tableware management. Don't reuse disposable tableware.

(3) Kitchen management:

Fully enclosed management of the back kitchen. The canteen kitchen is strictly closed (the access control system is perfect), and people who are not in the canteen are not allowed to enter the kitchen. Relevant personnel of the Food Management Department should check their body temperature, wear masks, work clothes and make records when they enter the kitchen due to work needs. Strict implementation of the real-name morning check-up system, it is recommended to check the body temperature once every morning and afternoon.

Personal belongings management. Personal belongings are not allowed to be brought into the kitchen, and the mobile phone should be disinfected after entering the kitchen.

Ventilation management. The kitchen should be ventilated at regular intervals, and the fume extraction and purification system should be turned on to keep the air circulating.

Intelligent supervision. Give full play to the supervisory role of electronic monitoring and intelligent management system in the standardized operation of cooking managers to prevent and control epidemic situation, and urge rectification in time.

(d) restaurant management

Ventilation management. Open the window regularly or open the fresh air system to keep the restaurant well ventilated.

Introduction to restaurant management. A security officer wearing a sign is on duty at the gate of the restaurant. Diners should show their certificates (no off-campus dining), wear masks and pass the temperature test (measuring the temperature at the upper wrist 10cm) before entering the restaurant.

Standardize dining procedures. Diners must wear masks to pick up tableware and go to the food sales window to buy food (including self-help meals and buffets), and take off their masks at the last minute when sitting down to eat, so as to avoid eating face to face and eating together, not communicating and talking less when eating, keeping a safe dining distance and avoiding cross-infection. At the same time, take the form of batches and time periods to avoid the peak and eat at the wrong time to reduce the risk of cross-infection.

Pack and eat. In order to reduce the number of teachers and students dining in restaurants and the density of people in dining places, we can increase the supply of set lunch boxes, pack them and take them home for separate meals to prevent and reduce cross-contamination.

Treatment of personal secretions. When sneezing or coughing, cover the package with paper towels and don't spit everywhere. Mouth and nose secretions should be wrapped in paper towels (including discarded masks), put into sealed bags and discarded in covered garbage cans.

The restaurant is cleaned and disinfected. Clean, clean, disinfect and ventilate the restaurant before meals, clean the dining table and ground garbage in time during meals, collect and clean free soup porridge and public seasonings after meals, disinfect the environment, and do a good job in cleaning, disinfecting and positioning sanitary utensils.

Disposal of kitchen garbage. Kitchen waste should be stored in a designated place and removed by a professional sanitation company every day. Storage places should be cleaned and thoroughly disinfected every day to eliminate the source of virus infection.

(5) Cleaning and disinfection management

Public tableware washing. Public tableware shall be cleaned and disinfected with standardized full coverage for each meal, cleaned according to the standard requirements, and sampled for each meal to ensure the inspection is qualified.

High temperature disinfection of tableware. Tableware is disinfected by high temperature thermal method.

Cleaning and storage of raw materials. Strict decontamination and hygienic storage of food raw materials and processed semi-finished products.

Washing of recycled tableware. Clean and disinfect the tableware in the kitchen every meal, and insist on high-temperature disinfection to inactivate the virus.

Environmental management. Disinfect the environment inside and outside the canteen and the dining tables and chairs every day, leaving no dead ends. Clean, disinfect and ventilate the canteen and surrounding environment every day. The canteen and kitchen should be disinfected at least twice a day. Tableware and drinking utensils should be cleaned and disinfected as required, and stored in closed facilities for cleaning to ensure the hygiene and safety of the canteen.

Tableware storage. Disinfected tableware should be placed in virus-free areas and spaces or stored in tableware disinfection facilities and equipment.

(6) Procurement management:

It is forbidden to manufacture and sell wild animals and their products. It is forbidden to buy, store, process, cook and sell wild animals and their meat and egg products, to ensure the normal supply of ingredients, not to raise prices, and to ensure quality and safety.

Strictly supervise the source of ingredients. Strengthen the source supervision of food procurement channels and ask for certificates and tickets, focusing on the supervision of the procurement of special or sporadic ingredients from various flavor stalls of imported social catering; Ensure that the source of ingredients is clear and the supplier's business license, food business license, product certificate and animal product quarantine certificate are complete.

Control of delivery of goods in procurement. The delivery man of the supplier is required to check his body temperature every day and report to the unit. Suppliers, buyers and receivers should wear masks during procurement, transportation and acceptance, and keep a safe distance of 1 m or more. Wear disposable rubber gloves when buying fresh meat and poultry raw materials to avoid direct contact with such raw materials, and wash your hands before and after checking raw materials and other items.

Vehicle control of food distribution. Keep food procurement vehicles and distribution vehicles clean and hygienic. Special foods such as clean vegetables and semi-finished products should be distributed by special refrigerated trucks, and should be cleaned and disinfected before each food transportation.

Sampling inspection. Take samples and send them to professional institutions for testing for components that are easy to carry pathogenic bacteria or deteriorate.

Control degree of key personnel in epidemic situation II. Closed management is implemented, and the person in charge of the site is the first responsible person.

Second, the site gate to ensure that someone is on duty all day, to do a good job of personal protection. Outsiders must "not enter the house, not take their temperature, not release information, and not be persuaded by outsiders".

Third, strengthen health management. Daily disinfection of public areas, especially public toilets, activity centers and other places. Strengthen the removal and disinfection of domestic garbage, in which discarded masks should be specially treated, and public areas such as garbage collection stations (points) and unit express cabinets should be disinfected at least twice a day.

Fourth, epidemic prevention materials: the reserves of disinfectant, masks and hand sanitizers are enough to ensure the consumption for three months.

Verb (abbreviation of verb) personnel management:

1, wear a mask, take your temperature every day, and appoint someone to be responsible for statistical records.

2, if someone has fever, cough and other abnormal symptoms, according to the county epidemic prevention and control requirements for nucleic acid detection and isolation.

3. Strictly implement epidemic prevention regulations after the outgoing personnel return: all those who return from the risk area will go to the centralized isolation point for nucleic acid detection and isolation.

Six, in the workplace, set up enough hand washing facilities and equipped with hand sanitizer or soap and other sanitary products.

Seven, dormitory should try to reduce the density of personnel accommodation, dormitories, canteens, factories, offices, toilets and other places to strengthen health management, keep clean, open windows as required for ventilation and disinfection, ventilation 2-3 times a day, at least 30 minutes each time.

Eight, avoid group dining at the same time, the implementation of separate meals, box lunch system, or can be taken to eat in different periods (the distance between people when eating 1 meter or more) and other ways to reduce crowd gathering.

During the epidemic prevention and control period, in order to strengthen the control of epidemic situation, block the transmission channels of epidemic situation to the maximum extent, reduce the risk of people going out to be spread by diseases, and ensure the health and life safety of all students, the school decided to strengthen the management of campus access and implement the approval system for people going out during the epidemic prevention and control period. The relevant matters are hereby notified as follows:

First, the school requires students not to leave the campus unless necessary, avoid activities in confined spaces, places with poor ventilation and crowded people, and avoid contact with people with symptoms.

Second, if it is really necessary to go out for special reasons, the scope of activities must be limited to the periphery of the school, as far as the county seat. Parents must apply to the class teacher and communicate, and then report to the school leading group for epidemic prevention and control for approval. The students or the class teacher will fill in the detailed registration form for the record, and the class teacher will designate the student administrator of the class to register on the attendance sheet of the day. Inform the parents to pick up the students in person, and the class teacher or teacher will personally deliver the students to the parents.

Third, students consciously abide by national laws and regulations during their outing, do a good job in personal protection against the epidemic, ensure smooth communication with accompanying parents, and consciously pay attention to personal property, transportation, catering, fire protection and other safety.

4. Go back to school on time and cancel the leave to the class teacher. The class teacher will indicate the students' return to school on the report form, wash their hands and noses in time after returning to school, and seek medical advice in time if they feel unwell and report to the school according to the process.

The control degree of key personnel in the epidemic situation is 4 1. The construction unit shall establish enough isolation dormitories, and the isolation room shall be occupied by one person as much as possible when conditions permit, and the ventilation shall be guaranteed twice a day (not less than 30 minutes each time).

2, quarantined personnel must abide by discipline, strict temperature twice a day, and make records.

3. According to the management requirements, disinfect the isolation room and trash can four times a day with 84 disinfectant and 75% alcohol, and record it.

4. Make a roster of personnel, and record all personnel's entry, place during the festival, return time, contact with personnel in high-risk and medium-risk areas, fever and other symptoms.

5. Non-project medical personnel are not allowed to enter the isolation site. Before entering the isolation place, medical personnel must wear masks correctly and use sprayers to disinfect the whole body outside.

6, through disinfection inspection and personnel management, at any time to monitor whether all staff have fever and other suspected cases. If there are suspected cases such as fever, isolate and notify the members of the epidemic prevention and control leading group of the project department at the first time, and the leader of the leading group will report to the higher authorities and the urban epidemic prevention and control headquarters.

7. Strengthen inspection, disinfection, ventilation and personnel access management in living quarters, dormitories and canteens.

8, isolation dormitory personnel management, the specialist is responsible for, irrelevant personnel are strictly prohibited.

9, completes the isolation dormitory entrance sign-in card, fill in the sign-in, time, team, head, telephone, etc. It is convenient for managers to observe.

10. Dining in the quarantine area should be sent to the designated place, and no contact is allowed.

1 1, epidemic prevention personnel must take self-protection safety measures before carrying out various epidemic prevention work.

In order to timely and effectively curb the occurrence and spread of infectious diseases and ensure the health and life safety of teachers and students, according to the relevant requirements, the epidemic reporting system of infectious diseases in our park is formulated.

First, the kindergarten epidemic reporter settings

Director Zhou is the responsible epidemic reporter of our park, and other kindergarten staff and children are obliged to provide information to the responsible epidemic reporter and director when they find the epidemic situation of infectious diseases.

Second, the responsibility of the epidemic reporter

1. Under the leadership of the director, be responsible for reporting public health emergencies such as infectious diseases and suspected infectious diseases in the unit;

2. Regularly check the attendance rate and health status of children in the whole park;

3. Responsible for guiding the morning check-up of children in the whole park.

Three. Content and time limit of epidemic situation report

1, same class,

1 day with 3 cases or more than 5 children (sick) for 3 consecutive days.

And have similar symptoms (such as fever, rash, diarrhea, vomiting, jaundice, etc. ), the kindergarten epidemic reporter should report relevant information within 24 hours.

2, when the kindergarten found patients with infectious diseases or suspected infectious diseases, the kindergarten epidemic reporter should immediately report the relevant information.

3, individual children with unexplained high fever, shortness of breath or severe vomiting, diarrhea and other symptoms, the kindergarten epidemic reporter should report the relevant information within 24 hours.

4. When a group of unexplained diseases or other public health emergencies occur in the kindergarten, the kindergarten epidemic reporter shall report the relevant information within 24 hours.

Fourth, the way of reporting.

When there is a report in line with the provisions of this system, the kindergarten epidemic reporter should report to the town education office by the most convenient communication method.

Five, kindergarten epidemic monitoring and reporting system

Kindergartens should establish a system of retrospective registration of morning check-ups and reasons for absence due to illness. Kindergarten teachers should report to the kindergarten epidemic reporter in time when they find that children have early symptoms of infectious diseases, suspected patients with infectious diseases and are absent due to illness. Kindergartens should investigate in time after receiving the epidemic report and record the investigation.

1, the class teacher or the teacher on duty should observe and inquire about every child who comes to the park in the morning, understand the attendance and health status of the child, and make a good record of the morning examination. If children are found to have early symptoms of infectious diseases (such as fever, rash, diarrhea, vomiting, jaundice, etc.). ) and suspected infectious disease patients, should promptly inform the kindergarten epidemic reporter, by the kindergarten epidemic reporter to do further investigation, to ensure that infectious disease patients early detection, early reporting.

The head teacher and classroom teacher should pay close attention to the attendance of students in this class. For children who are absent from school due to illness, it is necessary to understand the child's condition and possible causes. If in doubt, you should report to the kindergarten epidemic reporter in time. After receiving the report, the epidemic reporter in kindergarten should trace the condition and possible causes of children in time so as to find out the patients with infectious diseases as soon as possible.

Control degree of key personnel of epidemic situation 6 According to the relevant provisions of the Law on the Prevention and Control of Infectious Diseases and the Regulations on School Health Work, in order to make the reporting of infectious diseases in schools unified and orderly, and in combination with the actual situation of our school, the reporting system of infectious diseases in schools is formulated.

The first is to establish a system of detection, registration and reporting of infectious diseases from students in all classes to class teachers, department directors, school health centers and schools.

Two, in the outbreak, start the student morning check-up system, the cause of absence due to illness tracing registration system. If students are found to have early symptoms of infectious diseases such as fever, rash, diarrhea, vomiting and jaundice. , they should promptly report to the school doctor for investigation, and record the results in the investigation result registration log.

Third, the student counselors who are absent due to illness should (if necessary, contact their parents) quickly understand the situation and possible reasons of the sick students, and let them go to the hospital for examination and treatment immediately, so as to achieve early detection, early isolation and early report.

Four, the school epidemic reporter should perform their duties according to law, once found patients with infectious diseases or suspected infectious diseases, should report to the local disease prevention and control institutions and education authorities according to the following requirements.

1. When an infectious disease or suspected infectious disease is discovered, the epidemic reporter shall immediately report the relevant information.

2. When individual students are found to have high fever, shortness of breath, severe vomiting, diarrhea and other unexplained symptoms, the epidemic reporter should report relevant information within 24 hours.

3. When the school finds a group of unexplained diseases or other public health emergencies, the epidemic reporter shall report the relevant information within 24 hours.

Five, found that patients with infectious diseases or suspected patients with infectious diseases, shall not conceal, lie or delay the report, such as the epidemic report dereliction of duty caused by the spread of infectious diseases in schools, will be held accountable.

Degree of control of key epidemic personnel Article 7 According to the relevant provisions of the Law on the Prevention and Control of Infectious Diseases and the Regulations on School Health Work, in order to make the reporting of infectious diseases in schools unified and orderly, the reporting system of infectious diseases in schools is formulated.

The first is to establish a system of detection, registration and reporting of infectious diseases from students in all classes to class teachers, to leaders in charge of schools, to school health (health care) rooms, and to schools.

Two, in the outbreak, start the morning and afternoon check-up system for students, and trace the reasons for the absence of classes due to illness and the registration system. If students are found to have early symptoms of infectious diseases such as fever, rash, diarrhea, vomiting and jaundice. , they should promptly report to the school doctor for investigation, and record the results in the investigation result registration log.

Third, for students who are absent from class due to illness, the class teacher should (if necessary, contact parents) quickly understand the situation and possible reasons of the sick students, and let them go to the hospital for examination and treatment immediately, so as to achieve early detection, early isolation and early report.

Four, the school epidemic reporter should perform their duties according to law, once found patients with infectious diseases or suspected infectious diseases, should report to the local disease prevention and control institutions and education authorities according to the following requirements. After an emergency occurs, the school should grasp the situation as soon as possible, immediately start the emergency plan for public health emergencies in the school, report to the town prevention and control headquarters and the county education bureau by telephone within 15 minutes, fax the written report within 30 minutes, and continue to report within 1 hour.

Five, found that patients with infectious diseases or suspected patients with infectious diseases, shall not conceal, lie or delay the report, such as the epidemic report dereliction of duty caused by the spread of infectious diseases in schools, will be held accountable.

The control degree of key personnel in the epidemic situation is 8 1. The dormitory should set up an epidemic management team and establish an epidemic reporting system. Designated persons shall supervise and inspect the epidemic situation management and disinfection of dormitory, and actively respond to the occurrence of public health incidents.

2. Check the temperature of the residents every day. If it is found to be higher than 37.3℃, notify the epidemic leading group of the project department in time for isolation observation or hospitalization.

3, dormitory daily system, not less than twice a day, report the body temperature and personnel travel.

4, dormitory accommodation personnel shall not bring irrelevant personnel into the dormitory accommodation without permission.

5, in and out of the living area must wear a mask, and change it every day to prevent bacterial infection.

6, dormitory public * * * area has a specialist for disinfection of not less than 2 times a day, key parts such as dormitory door handles, dining tables, cupboards, bathrooms, etc. , should focus on disinfection, increase the frequency of disinfection.

7, dormitory accommodation personnel must pay attention to personal hygiene, dormitory accommodation personnel strictly implement the dormitory management system.

8. Pay attention to the ventilation, electricity, water and fire safety of the dormitory, so that people can turn off the lights, water and fire at will.

9. Be sure to wash your hands before and after meals, and don't mix bowls, chopsticks, cups and towels.

10, the dining hall must adopt a separate dining system to avoid crowd crowding and prevent infection.

1 1. Be sure to wash your hands carefully when eating, don't get together when eating, avoid eating face to face and avoid talking when eating.

12, enter the dormitory living area, and take off the mask at the last minute when eating.

13. If there is an elevator dormitory, you must wear a mask when taking the elevator and disinfect the elevator buttons every day. After pressing the elevator, please don't touch your fingers, nose and mouth, rub your eyes, and don't touch the mask. Wash your hands in time after reaching the floor to prevent infection.

14, dormitory staff is responsible for disinfection, cleaning, unified storage and transportation of garbage. It is strictly forbidden to throw things around without permission, and cleaning personnel must take various safety measures.

The key personnel of the epidemic situation should be controlled to 9 1. Eat separately, use disposable lunch boxes, and pick vegetables at different peaks to avoid crowds.

2. Cooking chefs and cooks must wear masks correctly, and the distance between cooking chefs should be at least 2 meters.

3. During the epidemic, all personnel on duty can eat at the same table, and newcomers must bring lunch boxes to places with poor ventilation.

4. It is forbidden to cough or sneeze on the food in the canteen.

5, vegetables in batches to prevent getting together.

6. Wash your hands for at least 20 seconds before meals.

7. Disinfect the canteen twice a day, and disinfect the used dining tables and chairs. Tableware needs high temperature disinfection. Keep the operating room clean and dry. It is forbidden to mix raw food with cooked food to avoid eating raw meat.

8, standardize food purchase channels, unqualified personnel shall not engage in canteen management and service. Construction workers were asked to prohibit buying street lunches and food from unlicensed vendors.

9. Dining in the canteen should be carried out in batches at different times, and a safe distance should be kept, and a special person is responsible for supervision.

10, EPC Project Department and subcontractors shall designate special personnel to be responsible for the supervision and management of the canteen during meal time, so as to correct the violations.

Control degree of key epidemic personnel 10 1 article. Personnel who enter the construction site for the first time must receive temperature measurement at the gate of the security room and set up an account.

2. Anyone whose body temperature is lower than 37. 1℃ can enter the on-site observation area, and it is forbidden to directly enter the living area. Unqualified personnel will be bound by government control measures.

3. The person whose temperature is measured must wear a qualified medical mask correctly, and the thermometer must wear protective clothing, goggles and gloves.

4, accept temperature measurement personnel must consciously line up, interval of two meters, it is forbidden to get together, disturbing the order.

5. The thermometer must scan the two-dimensional code to see the activity track of 14 days, and submit the screenshot to the personnel on duty for registration.

6. After the personnel who pass the temperature measurement for the first time enter the site, the temperature measurement shall be carried out in the observation area at least twice a day within 14 days, and a temperature measurement account shall be established.

7. Persons who enter the observation area without nucleic acid detection are not allowed to enter the living area.

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