xx医院卫生院食物中毒演练方案

1、XX 医院卫生院20xx 年食物中毒应急演练方案、演练目的根据应急办切实提高卫生应急处置水平的总体要求，为进一步提高我院食物中毒事件应急处置能力，以达到及时、有效地处置食物中毒事件，尽可能的将食物中毒事件危害降低至最低水平，民群众身体健康及社会稳定的目的，特制定本方案。二、演练组织及人员 组织领导组长： *副组长： * 演练时间地点演练时间：20* 年*月* 日下午演练地点：* 院内 参加科室及人员应急工作人员 突发公共卫生事件应急处置小组：组长： *副组长： *streamlining.Four are staEspeciallyba sed less.Forexampl e,>L-

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22、nors,theircompla cency, and work tcsa ndoseet heirscore现场卫生组：*现场检验组：*现场消毒组：*驾 驶 员：* 模拟病人2人三、演练场景*月*日13时，中心疫情值班室接到电话报告，该院收治 2 例疑似食物中毒病人，表现为腹痛、腹泻、恶心、呕吐、头痛、发热等症状，现全部在该医院急诊室治疗。值班人员进行详细询问、登记后按规定向总值班报告。并上报卫健局。各病人的症状详见如下：1 .*：扮演者（门诊患者），表现为上腹阵发性刀绞样痛、腹泻（ 7 次、水样便、恶臭）、恶心、呕吐（ 3 次）、头痛、发热等症状；发病时间为 21 日 10 时；2 .*:

23、扮演者（门诊患者），表现为腹痛、腹泻（3次）、恶心、呕吐（ 2 次）等症状；发病时间为 21 日 10 时；2 例病人均于 20 日 16 时在 * 大饭店参加生日庆祝宴会， 参加宴会的 15 人均为亲戚，发病2 人，其余均无类似症状。据调查， 该 2 例病人均食用了生日聚会上的卤牛肉、 白灼虾、清蒸鱼、 米饭。 至调查时， 各病人经治疗后症状均有所缓解。宴会菜谱：清蒸虾、杂菌汤、平菇肉片、豆豉炒肉、青椒盐煎肉、蒜苗回锅、盐水海螺、清蒸鱼、糖醋莲白、烤鸭、酱牛肉、啤酒、白酒、米饭。 卫健局应急办通知 xx 医院卫生院总值班通知当天应急处置队处理该事件。 XX 医院卫生院应急处置队准备各类应急物

24、品奔赴现场。 首席调查员对人员进行分工（流调组、卫生组、检验组、消毒组），并确定各组联络员及时通报情况。流调组：进行个案流行病学调查； 卫生组 :对事发各环节 （原材料来源、储存、加工、成品保存、食用情况）进行卫生学调查；采样组：按照首席调查员的指导进行采样。 应急处置队进入现场调查1 .病人就医现场（泗河镇卫生院）：调查员进一步了解中毒发生的经过和简要情况：包括进食时间、进食食品、进食人数、中毒人数、中毒的主要症状、中毒时间及病程进展情况、已经采取的措施等。病人调查： 调查员通过询问病人、 查阅病历等完成 食物中毒个案调查登记表填写。样品采集：现场检验组在现场流调组和现场卫生组的指导下采集病人粪便、呕吐物、血液等样品。嘱医院随时报告新发生的后续病例。2 .事发地：现场卫生组索取菜单 ,了解食品加工制作流程及要求。现场卫生组沿生产加工环节对可疑食品加工制作过程进行调查，查看食品原（辅）料及其来源、各种食品加工方法、场所的功能分区及管理、凉菜间、食品贮藏设施及场所是否杀灭或消除可能的致病因素，加工过程是否存在直接或间接的交叉污染。询问厨师及其他参与食品加工制作人员的健康状况。 了解消毒设施、 消毒方法以及消毒的范围频率、消毒剂的配置及使用、是否有消毒的记录对现场调查过程中发现的食品污染情况进行记录。监督人员对事发