1 thought on “Epidemium prevention and control school canteen emergency plan”

  1. Agnes

    Epidemium prevention and control school canteen emergency plans 1 In order to strengthen the management of dining during the school cafeteria epidemic, reduce the risk of cross -infection, strengthen the management of the dining environment and services of the cafeteria, and specially formulate this system.
    . The dining system of the cafeteria is implemented with a time -sharing peak system, and the meal time is regulated to extend the meal supply time (including early, middle and evening). In principle, the package (box lunch) is the main distribution system.
    . During the epidemic period, the dining system is strictly implemented. The logistics affairs management center and the secondary colleges are responsible for the supervision and management of the time of the teacher -student meal.
    3. To strengthen the supervision of the cafeteria, ensure that the meal is provided in full on time to ensure the quality of the meal.
    . During the meal for meals in the cafeteria, the original public areas and the individual's self -help add to the main food to be canceled, provided by the cafeteria special person (including the distribution of the dinner plate or a disposable lunch box, porridge, condiments, etc.).
    . During the meal for meals in the cafeteria, the original circulation uses chopsticks to cancel (using disposable chopsticks).
    6. Diners to eat at the restaurant at the specified time and cooperate with the cafeteria staff for dining body temperature testing. After the test, the line is required to be touched at a distance from the epidemic prevention interval.
    Seven, dining staff sitting in order (guided by a special person, dining in order according to the dining table number), sitting at the east side, the last moment of sitting down to eat, the mask must be removed. The rest of the time must be worn. During the meal, the two tables were banned, and more than two people were prohibited from peers and gathering.
    8. The outer part of the stall is arranged by the cafeteria cooperative operator to arrange a special person to supervise the order order and the number of dining staff.
    Is, diners with fever, colds, cough symptoms, and respiratory tract infections do not enter the cafeteria, you can entrust a cafeteria or others to deliver food.
    This, the dining and dining area of ​​the cafeteria, and implement regular disinfection after each meal; the teacher and student civilization dine, so that there is no leftovers and no vegetables. After dining, the classification management of kitchen garbage is strictly managed to avoid the environmental and dissemination of diseases and spread diseases.
    11. For departments, personnel, and merchants who have poor dining system for the peak dining system, the school will be held accountable for the main managers.
    Extortosition prevention and control school cafeteria emergency plan 2 In order to effectively do a good job of preventing and controlling pneumonia infection with pneumonia in the new type of coronary virus, strengthen the prevention and control of school restaurants, meet the needs of teachers and students, and ensure the health and safety of teachers and students. Develop this plan.
    . The restaurant ventilation measures are densely personnel. The air circulation should be strengthened and fresh air outdoors are introduced to the greatest extent.
    1. Reasonably open some outer windows so that the restaurant has a good natural ventilation effect and strengthen indoor and outdoor air circulation;
    2. The staircase or a closed area (no outside windows and no ventilation areas) should be regularly opened. Tobacco discharge equipment (after use to return to the normal state of the fire body) to ensure air circulation in various regions.
    3. The specific ventilation measures of the restaurant:
    3.1 The windows of the dining area are all opened, closed after the completion of each day;
    3.2 The back kitchen area will implement the window switch according to the actual needs of each storage room; r
    3.3 Ventilation time is: 6: 00, 12: 30, and 17:00. The opening time of each stage is 15-25 minutes.
    . Dining measures for restaurants 1. New type of coronary virus disinfection agent:
    chloride disinfection: 84 disinfection, hydrogen peroxide, etc.;
    high concentration alcohol: 75%concentration alcohol (easy Burning, small scale).
    2. Disinfection method:
    spray type: spray disinfectant with a sprayer for surface disinfection, and it is suitable for rapid and effective disinfection in large areas.
    Make drag type: immerse in the disinfectant solution with cloth or other wipes, wipe the surface of the object for disinfection, and apply small area and the surface of the object to disinfection.
    . Specific disinfection work Implement the disinfection frequency disinfection method of disinfection and disinfection. Disinfection method Dine, entrance, aisle, elevator, toilet room, etc. 84 disinfectant, alcohol days (intensive disinfection after meals) spray and drag operation room, dragging method, and drag operation room, mop operation room, mop operation room, drag operation room, dragging method room, drag operation room, dragging method room, drag operation room, dragging method room, drag operation room, and drag operation room, and dragging method room, mop operation room, drag operation room, drag operation room, drag method, Two times of the 84 disinfection of the Rough Processing Room (before breakfast, after graduation) once (after graduation) once (after graduation), the restaurant door and window day day (before meals) of the trash bin day (before and after the class) spray other areas in other areas No less than once a day
    . The restaurant is set up to implement disinfection management and do a good job of disinfection records.
    5. Other disinfection management: implemented in accordance with national food safety laws and regulations.
    . Teachers and students' dining guarantee measures to block the "epidemic" transmission pathway. Combined with the actual situation of the school, teachers and students have implemented the "wrong dining system" and "decentralized dining system". "And the" outdoor dining area "is added to ensure the safety of teachers and students.
    1. Internal seat "Reconstruction":
    1 1.1 Dining seats are double -sided and six -person tables.
    1.2 Demonstrates to implement "cross" when dining at the teacher and students, each with a distance of 1 meter (see the schematic diagram);
    .3 After the transformation, the second -floor restaurant can accommodate about 300 having meals at one time. The one -time third floor can accommodate 300 births;
    1.4 Restaurant seat renovation and seating schematic diagram:
    2. Temporary dining area for outdoor increase:
    2.1 Add position: West floor of the restaurant (approximately about the restaurant (approximately approximately 1600 square meters);
    2.2 Dining seats: Use single desk to accommodate about 240 (can be derived to the location of the school center square to increase dining seats);
    2.3 Location: Keep each table per table The interval around the chair is above 1m.
    3. Equal meal system:
    3.1 Dining time according to school measures, prepare meals in advance to ensure normal meals;
    3.2 Wrong dining time: Original meals for 30 minutes in advance in advance in advance And 1 hour (tentative) to ensure that the teachers and students have enough time to eat;
    3.3 According to the renovation of the restaurant and the addition of outdoor temporary dining areas, the total capacity of each teacher and student meal is about 900, and the total number of students is 3700 Birth, you need to eat in 4 batches; the total number of students must be used in batches per batch. The total meal time (about) 37009004 times 40 minutes 2.5 hours. For the implementation of the students to implement the floors, it stipulates that the number of people on each floor of each floor and the number of dining people is required to ensure that the meal takes rapidly and ensure that the subsequent students have sufficient meal time.
    4.2 Outdoor dining area implementation "regulations/turns systems", each batch of regulations per day and turns to eat out of the outdoor meal. At the same time, the head teachers shall implement on -site supervision to ensure the order of dining.
    4.3 Increase the outdoor "disabled platform" and service staff. After the students have finished meals, they will use the rags with disinfection agents to clean the table in time to ensure that the next batch of students eat the safety of meals.
    (4) Teachers and students dining procedures hard requirement:
    All dining teachers and students enter the restaurant when they are not dining (formal dinner), they must wear masks all; ;
    During the meal for teachers and students, they should take the initiative to swipe their cards to keep their distance and contact with others.
    (1) Enter the restaurant:
    All diners wear a mask, enter the restaurant from the southwest ladder of the restaurant, and it is strictly forbidden to enter the elevator and other channels.
    (2) Hand washing:
    All diners need to go to the hand -washing area for scientific wash (six -step method).
    (3) Take meals:
    During the meal, we must not tie up and talk at will, and should keep the restaurant good order. When queuing, we should keep a distance of no less than 50cm between people and people.
    (4) seat:
    The "cross" is implemented in accordance with regulations. You must not take the seat and dine together.
    (5) Dining:
    In the mask during meals, no conversation, clean the table and wear masks in time after the meal is completed.
    (6) After leaving the meal, you should wash your hands scientifically in time and immediately leave the restaurant from the northwest gate of the restaurant or north gate. You must not stay in the restaurant.
    Emergency plans for Epidemic Prevention and Control School Canteen 3 In order to effectively prevent the epidemic prevention and control, to ensure the smooth and orderly and orderly spring work of the spring, this work system is specially formulated in accordance with the requirements of the superior on the prevention and control of the new crown pneumonia.
    . The health screening and management of employees
    (1) Strict health management of employees, implementing the health check -up system of employees, morning inspection and lunch inspection systems, strengthen the physical temperature monitoring of employees, avoid diseases and avoid diseases and avoid diseases and avoid diseases and avoid diseases and avoid diseases and avoid diseases and avoid diseases and avoid diseases and avoid diseases and avoid diseases and avoid diseases and avoid diseases and avoid diseases and avoid diseases and avoid diseases and avoid diseases and avoid diseases and avoid diseases and avoid diseases and avoid diseases and avoid diseases and avoid diseases and avoid diseases. The infected person is on the job.
    (2) Do a good job in the training of food safety and epidemic prevention of employees and organize assessment.
    (3) Do a good job of cleaning and disinfection in the dormitory of the cafeteria and practitioners.
    (4) Be sure to ensure the protection of personal protective supplies such as masks, work clothes, gloves, and gloves.
    (5) Strengthen the health monitoring of the delivery personnel, hand -sterilization, and cleaning and disinfection of distribution facilities, and wear masks and gloves that meet the requirements during distribution.
    . The control and processing of raw materials
    (1) Signed an agreement with the provisions of the provisions of the legal qualifications to clarify the responsibility and obligations of both parties.
    (2) Formulate a list of raw materials procurement control lists. Except for raw materials used for prohibited, poultry domestic animals or seafood with unknown sources of unknown sources are strictly prohibited to purchase edible wild animals.
    (3) Improve the acceptance process of raw materials, strictly purchase channels for food and raw materials, and do a good job of certification tickets, receiving inspection, account registration, and storage as required.
    (4) The raw material transport vehicle should have related temperature, humidity and separation function, and the vehicles and transport containers should be cleaned and disinfected regularly.
    (5) Prepare related storage containers and facilities and ensure normal operation. Buy some vegetable baskets to avoid outer packaging from entering the kitchen; prepare to bring sieve nets to prevent semi -finished pollution.
    (6) Strict control of food processing and production process control, use of equipment and containers, cooking and cooking, cooking temperature control and protective measures for meals.
    . Facilities and equipment are cleaned and disinfected and environmental cleaning
    (1) Organize a large cleaning before school to conduct a thorough disinfection. After the start of school, strengthen daily prevention disinfection and establish a ledger.
    (2) Prepare alcohol, 84 disinfection, hand -toilet, etc. to ensure that the number of disinfection equipment and cleaning equipment is sufficient.
    (3) Strictly clean the catering service places in the school, and clean up, clean, and clean up the equipment, containers, and catering utensils as required.
    (4) Do a good job of harmful biological control.
    . Water supply management
    (1) Do a good job of cleaning and disinfection work for water supply facilities (self -provided water sources, secondary water supply facilities, cafeteria storage pools, water dispensers, etc.).
    (2) Student drinking water provided by self -provided water sources and secondary water supply facilities must be detected before it can be used.
    5. Meals for meals
    It recommended to choose the following four meals methods:
    (1) During the batch of mistakes to eat in the cafeteria, try to sit only one person as possible, do not sit right and talk, strictly strictly Control the number of meals in the same period;
    (2) Packing the meal into a box lunch and send someone to the classroom and office for dinner;
    (3) Differential meals in the classroom for dining;
    (4) The meals of the cafeteria were changed to collective dining, and the delivery unit meals to the classroom and office for dining. School meetings or activities shall not hold group dinner.
    Emergency plans for Epidemium Prevention and Control School. 4. Establishing a cafeteria epidemic prevention and control command team:
    Group leaders: xx
    2. Carry out the requirements of prevention and joint prevention and joint control
    (1) Daily management
    In strengthening employees' awareness of self -prevention and control.
    1. Staff outside the cafeteria outside Hunan Province, go to Yueyang for 14 days in advance to perform 14 days of home or accommodation isolation! During the isolation period, you must not go out
    . The staff other than the county) arrived in Yueyang for 14 days in advance, and performed 14 days of home isolation! Do not go out during the isolation!
    3. Each stall's mouth to investigate the employees under themselves. Report the health status of each employee.
    4. Persons outside the provinces and Yueyang City must check in in the WeChat group after arriving in Yueyang. There are situations reporting the situation. There is no situation to report peace.
    5. The school will organize a disinfection work before the start of school. All personnel of each stage must be present to participate. Those who are not present shall not open their business.
    6. Training all the relevant knowledge of the epidemic prevention and control of employees and the relevant requirements of the job prevention and control, so that employees have mastered the knowledge of epidemic prevention and control and self -protection skills on the way back to school.
    The return plan and plan. Do a good job of responding to the return of employees and return to the school, emergency treatment plans and reporting system for emergency treatment, strict implementation of the main responsibility, and ensure that employees outside the school return to work safely and smoothly. At the same time, the dining plan for teachers and students was formulated. All duty personnel are arranged, and management is managed in accordance with the relevant requirements of epidemic prevention to strengthen the training of people's epidemic prevention knowledge. It is strictly forbidden to get in the job of abnormal symptoms such as colds, fever, and cough; Every day, setting points, timing. Dinggang. I can measure the body temperature for all personnel entering the restaurant, do a good job of epidemic investigation, and register all the "Temperatures and Health Status Tables" at the sales window every day to make teachers and students more assured and safer to dine.
    dining requirements. Strictly implement the "college entrance examination" dining requirements, re -arrange the dining tables and chairs, the ground is set up with a 1 -meter queue line, and the dining area is not less than 2 meters. During the meal, you must not keep your heads and avoid cross -infection.
    Emergency meal. If the cooking staff cannot go to the job because of the need to observe the observation, the cafeteria personnel can be seriously deficient, it can be made to reduce the flavor, and the large proportion increases the basic meal supply method to alleviate it. Solved.
    The continuous management of the later period of the epidemic. After the epidemic is lifted, the prevention and control work still cannot be taken lightly. The cafeteria should still strictly implement the prevention and control standards and working procedures for a period of time. After the epidemic is completely controlled, the cafeteria man can restore the normal state.
    (2) cooking and sales management:
    cooking management. When cooking food, it is cooked and cooked to ensure that the temperature of the food center should reach more than 70 degrees Celsius.
    The cold food is strictly prohibited. During the epidemic, the production and sales of cold, cold, cold dishes, cold noodles, and decorative cakes are strictly prohibited.
    Is to separate raw food. Strictly separate food and cooked food to prevent cross -pollution of food.
    It strengthen food protection. There should be contaminated facilities such as dust, sneezing, sneezing, sneezing), and mosquito flies, such as saliva, cough, sneezing). The food sold must not be exposed without protection. Open the open meal supply model such as buffets to reduce the risk of droplets.
    Printer tableware protection. Public tableware (strict disinfection, cleaning and cleaning before use), free soup porridge, free seasonings should be available to prevent pollution such as droplets, dust, mosquito flies and other pollution. Encourage your own tableware to clean and disinfect in time.
    Sales management. Cooking pipe staff sells foods with special tools and wears masks and gloves. During the sales, use less language communication to maintain a safe distance with the service object of more than 1 meter.
    work clothes requirements. The work service of the meal sales personnel should be replaced every day, washed and disinfected at high temperature.
    The disposable meal utensils management. Do not use disposable meals.
    (3) Horgeal cooking:
    This chefs fully closed management. The cafeteria kitchen strictly implements a full closed management (perfect access control system). Non -owners must not enter the back kitchen. When the relevant personnel of the food management department need to enter the back kitchen, they must detect the body temperature, wearing masks, working clothes, and doing it. Good records. Strictly implement the real -name morning inspection system, it is recommended to detect body temperature once a day in the afternoon.
    Personal items management. Do not bring private items into the back kitchen.
    ic ventilation management. The kitchen should open the window regularly to ventilate, turn on the oil fume pumping and purification system, and keep the air circulation.
    Is intelligent supervision. Give full play to the supervision of the intelligent management system of the electronic monitoring of the intelligent management system of cooking pickers to regulate the operation prevention and control epidemic, and supervise and rectify in a timely manner.
    (4) Restaurant management
    ventilation management. Keep a good ventilation at the dining room of the cafeteria by regular opening or running a fresh air system.
    The entry management. The safety officer wearing a logo at the entrance of the restaurant is on duty. The diners should show their documents (prohibited from off -campus personnel from dining), wearing masks, and detecting (10cm in the wrist at the top of the wrist) to enter the restaurant.
    The standard dining program. The diners must wear a mask to take the tableware and buy meals at the meal window (including self -selected meals and buffets), and take the mask at the last moment of the meal to avoid face -to -face meals and dining. Dine distance, avoid cross -infection. At the same time, the risk of cross -infection is reduced to avoid peaks and errors in the form of batch and time periods.
    Backing dining method. In order to reduce the number of teachers and students in the restaurant, reduce the density of the personnel in the dining room, it can increase the supply of packaging box lunch, and bring back a separate meal to prevent and minimize cross -pollution.
    Personal secretion disposal. When sneezing and cough, you should use a paper towel to cover the package. Do not spit, and wrap your nose secretions with paper towels (including abandoned masks).
    The restaurant cleaning and disinfection. Clean, clean, disinfect, and ventilate the restaurant before opening meals. Clean the dining table and ground waste and clean the dining table in time during the meal. , Clean, disinfection and positioning of sanitary utensils.
    The kitchen waste treatment. The kitchen waste is stored at a fixed -point storage, and the sanitation company is cleaned daily. The daily storage venue is cleaned and disinfected thoroughly to eliminate the source of virus infection.
    (5) Cleaning and disinfection management
    This tableware was washed and eliminated. Public tableware is standardized and fully covered with disinfection per meal, cleaning according to standard requirements, and sampling inspection per meal to ensure that the test is qualified.
    This tableware high -temperature disinfection. The meal utensils are disinfected by high temperature thermal methods.
    ingredients are washing and custody. Strictly washing and hygienic storage of food raw materials and processing semi -finished products.
    The washing and discharge of recycling tableware. Each meal is cleaned and disinfected with the costumes of the kitchen tableware, and insist on the high temperature disinfection method to survive the virus.
    Is environmental management. The environment and the dining table and chairs in the cafeteria are fully disinfected every day without leaving dead ends. Clean disinfection and ventilation of the cafeteria and surrounding environment every day. The daily disinfection of the cafeteria and the kitchen area does not be less than 2 times a day. Sanitation and safety of restaurants.
    This storage. After disinfection of tableware, it should be placed in a virus -free area and space or stored in tableware disinfection facilities.
    (6) Procurement management:
    The prohibition of wild animals and products. It is strictly forbidden to procurement, storage, processing, cooking, and selling wild animals and its meat and eggs, and ensure the normal supply of ingredients.
    The source of ingredients strictly. Strengthen the supervision of the source of ingredients and certificates, and focus on the procurement of the special or spoiled ingredients introduced by the social catering introduced by the social catering; The product quarantine certificate and other documents are complete.
    The transfer of goods and control during purchasing. Suppliers are required to detect their body temperature and report to the unit every day. Suppliers, buyers and pick -ups need to wear masks in procurement, transportation, and acceptance. Purchasing meat and poultry fresh ingredients should wear disposable rubber gloves to avoid direct contact with this type of ingredients. Check the ingredients and other items to wash your hands before and after.
    rile delivery vehicle control and control. Keeping ingredients and transportation vehicles are clean and hygienic, special vehicles are dedicated, and special ingredients such as clean vegetables and semi -finished products need to be distributed for dedicated refrigerated vehicles.
    The sampling detection. Take measures for samples to be sampled to be sampled to professional institutions for testing.
    Emergency plans for the Epidemic Prevention and Control School Campus 5 According to the spirit of the provincial and municipal documents, in order to strictly prevent the new crown pneumonia's epidemic in the school, ensure the safety of teachers and students, and ensure the normal operation of the school's teaching order. According to the actual situation of our school, formulate the epidemic prevention and control period The school cafeteria teachers and students, the peak dining plan, please all teachers and students to consciously follow the implementation.
    . Arrangement and requirements
    (1) Dining route and arrangement
    . Line: Classrooms-Teaching Building Stairs-Canteen Academy-Entering the Student cafeteria-Corresponding windows to make meals-Dis-area dining-Corresponding dishes washing areas-the stairs of teaching buildings back to each class classroom.
    . Dining time: Dinner time of the first day of the first grade 11:45 12:00 12:15 dishwashing time 12:00 12:15 12:30 Dislace place Teacher restaurant Teacher Restaurant Washing Room Wash Student Restaurant Washing Chi.
    Note: On the third day of April 7th, the school was started first. The meal was still carried out at the normal after class.
    (2) Dining requirements and processes of misplacement
    1. Under the leadership of the head teacher of each class, the entire class goes to the cafeteria in an orderly manner in order to achieve the order. The team is noisy.
    . When the students of each class are settled in the area, the dining is more than 1 meter, and the meal does not communicate and speak less to avoid cross -infection.
    m students put on a mask to arrange a good team, concentrate on duty at the entrance of the cafeteria to measure the body temperature Student students to put on a mask in order to go to the designated window to make the meals to the designated position.
    (3) Student dining requirements
    Date before meals:
    . To develop the habit of washing hands before meals, wash your hands according to the six -step washing method.
    . Students in all grades must be strictly in accordance with the dining time and dining place stipulated in the school. Teachers are not allowed to be dragged, and they cannot be advanced or postponed without authorization without special circumstances.
    During meals:
    . Civilized dining. It is necessary to talk about order, not crowded, do not pile, do not chase, no coax, do not speak while eating.
    . Fishing dining. Save food, eliminate waste, cherish the achievements of labor, no food, and do not throw garbage.
    3. Strictly abide by the management regulations of schools and canteens, and obey the management and dispatch of teachers on duty.
    bring the tableware back to the classroom and take it to the isolation room to observe, and report it to the school to handle
    Pay attention to diet hygiene and clean up tableware in time and seriously. If you do n’t mess up the leftovers, the remaining meals should be poured at the designated location to store the barrel; the remaining meals are poured into the trash can.
    . conserve water. Do not mess with the faucet. When washing, the faucet should be moderately opened. After using the water, turn off the faucet in time.
    (4) Teachers' dining requirements
    . The teacher brought the lunch box to the teacher's restaurant window to eat, and then returned to the office to eat or dispersed meals.
    . Save food and eliminate waste.
    . Dining management
    (1) Class teacher management
    1. Do a good job of studying and implementing the "Dietary Dining Plan".
    . Each class teacher must lead the team into the restaurant to monitor the class during the meal.
    3. Training and guidance for students in line, hygiene cleaning, etc. in this class.
    4. Each class can be divided into dining groups in detail, set up team leaders, each responsible, and clarify everyone's responsibilities.
    5. Educate students to develop the habit of studying before and after meals and after meals.
    (2) Teacher management
    . The teachers in the last lesson every morning and afternoon must be out of class on time as required to facilitate students to eat on time without special reasons. No one is allowed to study abroad.
    . When the head teacher goes out or other reasons, you must entrust the teacher in the same class to do a good job in the management of the class.
    3. After the class of the physical education get out of class, after the class, the sports committee members entered the cafeteria from the route to the cafeteria from the route.
    . Evaluation rules
    The leaders on duty and teachers will check the students before, meals, and meals of each class every day. At the point. The Political and Education Department and the General Affairs Office randomly inspect and evaluate the students' meals, and give the existing problems at the ceremony of raising the flag in the next week.

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