Emergency plan model for food enterprises' safety production

Emergency plan for food safety accidents

The purpose of compiling 1 and general rules 1. 1 is to effectively prevent, actively respond to and timely control major food safety accidents, efficiently organize emergency rescue work, minimize the harm caused by major food safety accidents, reduce losses, safeguard public health and life safety, and maintain normal social order. 1.2 The compilation basis is based on People's Republic of China (PRC) Food Safety Law, People's Republic of China (PRC) Product Quality Law, People's Republic of China (PRC) Emergency Response Law, People's Republic of China (PRC) Food Safety Law Implementation Regulations, Public Health Emergency Regulations and National Public Emergencies. Overall contingency plans for incidents, national contingency plans for major food safety accidents, the State Council's special provisions on strengthening the supervision and management of food and other products, the State Council's decision on further strengthening food safety, AQSIQ's announcement on implementing the provisions on supervision and inspection of the main responsibility of food production and processing enterprises, and the formulation of Provisions on Supervision and Inspection of the Main Responsibility of Quality and Safety of Dairy Production Enterprises and Provisions on the Management of Food Recall. 1.3 event classification According to the nature, harm degree and influence scope of food safety accidents, food safety accidents are divided into five levels: particularly serious food safety accidents (Grade I), major food safety accidents (Grade II), major food safety accidents (Grade III), general food safety accidents (Grade IV) and minor food safety accidents (Grade V). 1.3. 1 Extraordinary major food safety accident (Grade I) is deemed as an extraordinary major food safety accident if it meets one of the following circumstances: (1) The incident is particularly serious, which poses a serious threat to more than two provinces and has a further spread trend; (two) beyond the level of disposal capacity of the provincial people's government where the incident occurred; (3) Cross-regional (Hongkong, Macau, Taiwan Province Province) and transnational food safety incidents have caused particularly serious social impact; (4) the State Council considers it necessary or the State Council authorizes relevant departments to handle it. 1.3.2 A major food safety accident (Grade II) is identified as a major food safety accident if it meets one of the following circumstances: (1) The incident is seriously harmful and its influence scope involves more than two municipal administrative regions in the province; (2) More than 100 people were injured and died; (3) Causing more than 10 deaths; (4) Major food safety incidents recognized by the provincial people's government. 1.3.3 A major food safety accident (Grade III) is considered as a major food safety accident if it meets one of the following circumstances: (1) The incident affects more than two county-level areas within the municipal administrative area and brings serious harm to people's food safety; (2) More than 65,438+000 people were injured or killed. (3) Food safety incidents recognized by the Municipal People's Government. 1.3.4 A general food safety accident (Grade IV) is a general food safety accident if it meets one of the following circumstances:

(1) incident affected more than two towns in the county-level administrative area, which brought serious harm to consumers' food safety; (2) 30-99 people were injured and no deaths occurred. (3) Food safety incidents recognized by the people's government at the county level. 1.3.5 minor food safety accident (level 5) is a minor food safety accident if it meets one of the following circumstances: (1) 30 people were injured and no fatal accident occurred; (2) Causing serious harm to the food safety of consumers. (3) Possible accidents and emergencies of the company include: a) fire accidents; B) leakage of dangerous chemicals. C) Abnormal water and steam conditions; D) abnormal health and personnel health; E) violation of operating specifications; F) Other accidents (including poisoning, etc. ). 1.4 Scope of application This plan is applicable to the handling of food safety emergencies in Xinxing Food Factory in Daiyue District, Tai 'an City. 2. Emergency organization 2. 1 Establish a food safety emergency command center with the general manager of the company as the chief commander and the heads of the office, production department and sales department as members. 2.2 Responsibilities of each department 2.2. 1 The office is responsible for the daily work of emergency handling of safety accidents, organizing and coordinating the work of various departments, summarizing information, reporting the situation, reporting it to the external departments of the enterprise in a timely manner, and conducting external publicity. 2.2.2 According to the requirements of the command center, the production department cooperates with other departments to find the cause of the accident, evaluate the development trend of the accident, predict the consequences of the accident, analyze the accident dynamics, and do a good job in prediction and prevention. 2.2.3 The sales department is responsible for the aftermath of the recall, handling and reporting of unsafe food in safety accidents. 2.2.4 The command center is responsible for the unified leadership, organization and coordination of emergency rescue work; To be responsible for the decision-making on major issues of accident emergency rescue; Responsible for releasing important information about the accident; Approve emergency treatment suggestions and work reports, etc. 3. Detection, early warning and analysis 3. 1 early warning 3. 1. 1 The office actively collects food safety risk monitoring and evaluation information found by internal inspection of enterprises, complained by consumers, detected by national inspection institutions and released by the state, and reports it to the command center after analysis and collation. 3. 1.2 The production department organizes relevant personnel to investigate and identify unexpected events and potential accidents that may lead to food safety during the company's activities, production and service, and preliminarily determine possible places and possible serious consequences. 3.2 Testing 3.2. 1 The office laboratory verifies the food safety risk monitoring and evaluation information found. 3.2.2 The production department shall organize all departments to regularly check the technical conditions of equipment and facilities, the provision of fire prevention facilities and the safety of electricity and water consumption in the factory; According to the needs, the basic conditions related to food safety, such as operating procedures, workshop hygiene, personnel health status, safe supply of water and energy, are uncertain.

Check regularly. 3.2.3 The company should strengthen fire prevention management, and smoking is strictly prohibited in the no-smoking area of the factory. Without approval, outsiders are prohibited from bringing kindling into production sites, warehouses and other key fire prevention areas. 3.2.4 Workshop operators should strictly implement the operation procedures, and handle any abnormal situation in time. If water, electricity, equipment and employee health are abnormal, measures should be taken in time and reported to the competent department when necessary. 3.3 Analysis 3.3. 1 The office analyzes the verification results of food safety risk monitoring and evaluation information, and puts forward reasonable disposal suggestions. 3.3.2 The production department analyzes the characteristics of emergencies and potential accidents that may affect the environment, and provides necessary emergency preparedness equipment, facilities and material support. 4. Emergency handling procedures 4. 1 Event report After a food safety accident occurs (is discovered), all departments should report to the command center as soon as possible, and the command center should report to the township health administrative department as soon as possible after receiving the report. 4.2 Emergency Response 4.2. 1 After a food safety accident occurs (is discovered), the command center shall immediately take control measures such as sealing up the food, raw materials, tools and equipment that have caused or may cause the food safety accident. 4.2.2 In case of fire, the department should immediately notify the command center and call 1 19 to call the police. The command center arranges personnel for disaster relief, contacts with emergency rescue matters, cuts off the power supply in time, divides the fire site according to the nature of the fire, organizes evacuation and grabs materials. 4.2.3 In case of leakage of hazardous chemicals, the discoverer shall immediately take measures to control the leakage, and report to the department head or custodian to properly dispose of the leaked hazardous chemicals. 4.2.4 When the water and steam are abnormal, the workshop will stop production and inspect the semi-finished products. Those that meet the standards can enter the next working procedure, and those that do not meet the requirements are handled according to the nonconforming product control procedure. 4.3 After reporting to the township health administrative department where the accident occurred, the plan start command center shall immediately start the emergency plan for food safety accidents. 4.4 Investigation and Disposal 4.4. 1 Command Center informs all departments to protect the site; Stop the production of unsafe food, and notify the sales department to stop selling unsafe food or food with possible unsafe factors. Tell consumers to stop using unsafe food or food containing unsafe factors. 4.4.2 Make a recall plan for the identified unsafe food. 4.4.2 After the company's possible accidents and emergencies occur, the production department and the office shall, together with relevant departments, analyze the causes of the accidents and take corrective measures. 4.5 Accountability Carry out accountability for food safety accidents, find out the causes of the accidents, distinguish responsibilities, and punish those responsible for dereliction of duty and other behaviors in the process of prevention, notification, reporting, investigation, control and handling of food safety accidents. Need to be investigated for legal responsibility, the relevant departments of the state shall be investigated for their responsibility according to relevant laws, regulations and policies. 4.6 After summing up and analyzing the aftermath of food safety accidents, all departments should timely summarize and analyze the lessons of emergency rescue, put forward suggestions for improving emergency rescue work, complete the summary report of emergency rescue and report it to the command center, and study and formulate measures to improve emergency rescue work. 5. Emergency drills

Emergency drills should be conducted regularly or irregularly every year, and emergency plans should be improved at the same time. 6. Supplementary Provisions 6. 1 The term "6.1./kloc-0" as mentioned in these Provisions refers to all kinds of finished products and raw materials for human consumption or drinking, as well as articles that are traditionally both food and medicine, but do not include articles for therapeutic purposes. 6. 1.2 food safety means that food is non-toxic and harmless, meets the nutritional requirements, and does not cause any acute, subacute or chronic harm to human health. 6. 1.3 prepackaged foods refers to food prepackaged or made of packaging materials and containers. 6. 1.4 food additives refer to synthetic or natural substances added to food to improve the quality, color, aroma and taste of food and meet the needs of preservation, antisepsis and processing technology. 6. 1.5 Food packaging materials and containers refer to products such as paper, bamboo, wood, metal, enamel, ceramics, plastics, rubber, natural fibers, chemical fibers and glass. Used for packaging and containing food or food additives, as well as coatings in direct contact with food or food additives. 6. 1.6 Tools and equipment used in food production and operation refer to machinery, pipelines, conveyor belts, containers, utensils, tableware, etc. Direct contact with food and food additives in the process of production, circulation and use. 6. 1.7 Detergents and disinfectants for food refer to substances that are directly used to clean or disinfect food, tableware and utensils, equipment or food packaging materials and containers that come into direct contact with food. 6. 1.8 shelf life refers to the shelf life of prepackaged foods under the storage conditions specified in the label. 6. 1.9 Foodborne diseases refer to infectious and toxic diseases caused by pathogenic factors in food entering the human body. 6. 1. 10 food poisoning refers to acute and subacute diseases after eating food contaminated with toxic and harmful substances or food containing toxic and harmful substances. 6. 1. 1 1 Food safety accidents refer to food poisoning, food-borne diseases, food pollution and other accidents that endanger or may endanger human health. 6.2 Implementation Time This plan shall be implemented as of the date of issuance.