酒店餐饮部食物中毒应急程序.docVIP

“ Food Poisoning” Emergency Procedure 食物中毒应急程序 About Food Poisoning 关于食物中毒 Food poisoning is defined as persons gotten sick by ingesting certain unclean, improperly cooked and/or leftover foods over an extended period at outlets of the hotel. 食物中毒被定义为有人在酒店餐厅用餐时食用不卫生，烹饪不当及贮存时间过长的食品导致生病。 The victims of food poisoning are hotel in-house guests, local guests dining in-house and hotel employees. 食物中毒当事人为住店客人，店内用餐本地客人和酒店员工． The illness usually involved the following symptoms: nausea, vomiting, diarrhoea, abdominal pains and fever. Death may result in serious cases. 病情出现一般为下列症状：恶心，呕吐，腹泻，腹痛和发烧。病情严重可能导致死亡． Food poisoning usually can be detected at an early stage, as people get poisoned, within a relatively short time of each other, and especially the same food was taken at the same establishment with similar symptoms. 食物中毒一般来讲可以提早发现，因为中毒者会在相同餐厅特别是食用相同食物以后短时间内出现相似症状． The reasons of food poisoning mainly are rot and degeneration of foods due improper cooking or storage; failure to remove toxin contained in the foods whilst cooking and contrived poisoning. 食物中毒主要原因为不合规程的储存和烹饪造成食品腐烂变质，在烹饪中没有有效的去除食品的霉菌造成人为中毒． Food poisoning victims may have left the premises even before the symptoms become apparent. 食物中毒者在症状发做明显明显前可能已有感觉． Emergency Procedure: 紧急程序 Establish temporary emergency control centre, preferably next to the scene where the food poisoning took place. 建立临时紧急控制中心，最好建立在食物中毒发生地附近． This emergency control centre should be cordon off so that actions taken will not be visible to any passers-by. 对紧急控制中心应进行围挡以免路过人看到． The commander-in-chief of this control centre is the General Manager with the Security Manager and the doctor from the clinic as the senior officers. 控制中心总指挥为总经理协同保安经理和医务室医生． The Food Beverage Manager with the Executive Chef together with the restaurant manager where the outbreak of food poisoning occurred should be in attendance. 餐饮经理，行政厨师长和发生食物中毒餐厅的经理应该到场． Upon receiving the emergency, all personnel of the hotel clin