Ministry of Health Food Safety Emergency Response Plan (Provisional)

The Ministry of Health formulates this <Food Safety Incident Emergency Response Plan (Provisional> to implement the <Food Safety Law> and <National Food Safety Incident Emergency Response Plan> , and to effectively organize and carry out medical and sanitation efforts in food safety incidents.

Ministry of health food safety emergency response (provisional)

1.General Provisions

1.1 Purpose

To establish a sound operational mechanism for the Ministry of Health in responding to food safety incidents, effectively organize and develop treatment and public health work in response to especially serious food safety incidents and to guarantee the public welfare and safety.

1.2 Basis

This plan is formulated on the basis of laws and regulations such as the "Emergency Response Law of the People's Republic of China "," Food Safety Law of the People's Republic of China " and " Implementation Ordinance of the Food Safety Law of the People's Republic of China" , and normative documents such as the "National Public Emergency Comprehensive Response Plan," and "National Food Safety Emergency Response Plan"

1.3 Scope of Application

This plan applies to the Ministry of Health in carrying out the "National Food Safety Emergency Response Plan "(hereinafter referred to as the "Plan ") provisions on emergency preparedness and response work for particularly serious food safety incidents, as well as guiding and supporting local health departments' emergency and response work for serious and lower level food safety incidents.

For foodborne Illnesses related to infectious diseases epidemics , epidemic prevention, control and emergency response are conducted in accordance the "Infectious Disease Prevention Law of the People's Republic of China ", the " National Public Health Emergencies Contingency Plans" and other relevant regulations.

1.4 Principles for Emergency Response

Follow the principles of "people-oriented harm reduction; unified leadership with hierarchic responsibility; scientific assessment with lawful disposition ; constant vigilance with the goal of prevention" to give full play to Ministry of Health's functions, and, to the greatest extent possible, minimize or reduce food safety accidents causing fatalities or harm to well-being.

2. Organizational Structure and Responsibilities

2.1 The Ministry of Health Leading Group on Particular Serious Food Safety Emergencies and its Responsibilities

When particularly major food safety incidents occur and the State Council approves the initiation of a level 1 emergency response and establishes a National Serious Food Safety Incident Emergency Response Command Unit (hereinafter referred to as 'Command;), at the request of Command and the actual needs of the work, the Ministry of Health will establish a Leading Group on Particularly Serious Food Safety Incident Response Work (herinafter "Leading Group"), to unify leadership and coordination of the national health system food safety response work. The leading group chair will be assumed by the Comrade with primary responsible , the deputy chair will be held by the comrade with secondary responsibility.

Member units of the Leading Group will be determined on the basis of the type and nature of the especially serious food safety incident and the response work needs, primarily including units such as the General Office of the Ministry of Health, Planning and Finance Division, Emergency Management Office, the disease control bureau, Department of Medical Affairs, Medical Administration, Oversight Council, and Science Education Division, and International Division, National Food and Drugs Supervisory Council's Food Safety Oversight Division, National Chinese Medicine Council Medical Administration Division, China CDC, Center for Food Risk Assessment, and Health Oversight Center, and Health Education Center (News Center),.

Main functions of the leading group are: participation in and direct the ministry's work, take the primary responsibility for the work of the medical treatment group and evaluation and assessment group; Coordinating with the State Council's Food Safety Office in successful completion of Command's related work; study and determine a treatment response plan for the particularly serious food safety incident; Organizing and coordinating work relating to the particularly serious food safety incident such as analysis of medical treatment, epidemiological survey, assessment and analysis..

2.2 Establishment and Responsibilities of the Leading Groups Working Groups

(1) Comprehensive Coordination Team. Led by the the Office of Emergency Response; members include the Office of Emergency Response, Oversight Bureau, General Office, Finance Division, Science and Education Division, International Department, China CDC, Food Safety Risk Assessment Center and Health Oversight Center. Responsible for comprehensive coordination of the Ministry of Health's handling of particularly serious food safety incidents, assuming command of detection, evaluation and assessment work, and facilitating Command's relevant work.

(2) Medical Assistance Team: Led by the Department of Medical Affairs, members include the Department of Medical Affairs, The Medical Administration and the National Chinese Medicine Bureau Office of Medical Affairs Division. Takes on the Specific Work of Command's medical assistance group, responsible for organizing and coordinating the carrying out of medical treatment work for a particularly serious food safety incident.

（3）Detection Analysis Team. Led by the Oversight Bureau; members include the Oversight Bureau, China CDC, and the Food Safety Risk Assessment Center. Responsible for organizing and carrying out detection and detection results analysis related to particularly serious food safety incidents, assumes command of the relevant work of the department's detection assessment group.

(4) Survey and Response Group: Led by the Supervisory Department, members include the supervisory department, and disease control department, the food safety supervisory division of the food and drug administration, The China Center for Disease Control, and the center for food risk analysis. Responsible for organizing and carrying out epidemiological surveys related to particularly serious food safety incidents and handling sanitation efforts at the site of the incident, coordinating the command group's incident survey group and harm control group to successfully complete their efforts.

(5) press advocacy group. Led by the general office, members include, the emergency Office, the supervisory office, China CDC, the food risk assessment center and health education center (news center), and the heatlh news participation. Responsible for the monitoring and assessment of public sentiment on the Ministry of Health's emergency response to particularly serious food safety incidents, risk communication and information release, as well as cooperating in directing the comand group's press advocacy group in performing their work.

Every working group of the leading small group also undertakes any relevant work assigned by the leader and deputy of the leading small group.

2.3 the Ministry of Health's Food Safety Emergency Experts Committee

卫生部成立由食品安全、流行病学、临床医学、毒理学、卫生检验、卫生管理等方面专家组成的食品安全事故应急专家委员会（以下简称专家委员会），对食品安全事故应急管理提供决策咨询和技术建议。应急办负责联系和协调专家委员会的日常管理工作。

领导小组及其工作组根据特别重大食品安全事故应急处置工作需要，组织专家委员会专家对事故进行分析评估，为事故级别的评估核定、应急响应级别的调整和终止提出建议，对事故医疗救治、流行病学调查、检测分析等应急处置工作提供技术指导和支持。

2.4 Professional and Technical Emergency Response Organizations

各级医疗机构、疾控机构及卫生行政部门所属的食品安全相关技术机构，应当在卫生行政部门的组织领导下开展应急处置相关工作。

3 Emergency Safeguards

3.1 Information Safeguards

（1）建立健全食源性疾病监测、医疗救治等信息网络，由办公厅负责食品安全信息网络体系的统一管理。

（2）监督局牵头，建立健全食源性疾病监测信息网络；制定食品安全事故信息报告制度，组织收集和分析食品安全事故信息；设立信息报告和举报电话，畅通信息报告渠道，确保食品安全事故的及时报告与相关信息的及时收集。

（3）医政司牵头，建立健全医疗救治信息网络，实现信息共享。

3.2 Personnel and Technical Safeguards

3.2.1应急办牵头组织、指导食品安全事故卫生应急处置相关培训，加强应急处置能力建设，提高快速应对能力和技术水平。

3.2.2科教司负责协调、组织、指导食品安全事故应急相关科研项目，指导食品安全事故应急相关培训工作。

3.3 Material and Financial Safeguards

规财司牵头协调保障食品安全事故应急处置、产品抽样及检验等所需物资与经费。

3.4 Publicity and Outreach Training

监督局牵头，依法依职责，加强对食品安全法律、法规、标准和食品安全知识的宣传、教育，指导食品安全事故流行病学调查与现场卫生处理相关培训，促进专业人员掌握食品安全相关工作技能，提高消费者的风险意识和防范能力。

4 Monitoring Early Warnings and Reporting

4.1 Monitoring Early Warnings

监督局牵头，会同国务院有关部门根据国家食品安全风险监测工作需要，在综合利用现有监测机构能力的基础上，制定和实施加强国家食品安全风险监测能力建设规划，建立覆盖全国的食源性疾病、食品污染和食品中有害因素监测体系。卫生部根据食品安全风险监测结果，对食品安全状况进行综合分析，对可能具有较高程度安全风险的食品，提出并公布食品安全风险警示信息。

4.2 Reporting Incidents

监督局牵头，建立卫生部门食品安全事故报告机制，及时收集、汇总和分析有关监管部门提供的信息和卫生系统报告的食品安全事故信息。重大及以上级别食品安全事故信息及时向应急办通报。

5 Emergency Response

按照《国家食品安全事故应急预案》规定，食品安全事故分为特别重大、重大、较大和一般四个级别。根据食品安全事故分级情况，食品安全事故应急响应分为Ⅰ级、Ⅱ级、Ⅲ级和Ⅳ级响应，分别由国务院和省、市、县级人民政府启动应急响应。

5.1 Initiation of emergency mechanisms

监督局在组织收集和分析食品安全事故信息过程中，发现可能达到特别重大级别的食品安全事故，要会同食品风险评估中心和中国疾控中心及时向部应急办提出组织开展事故级别核定的建议。应急办根据建议，及时组织专家进行分析评估，核定事故级别。对评估达到特别重大食品安全事故级别，需启动I级应急响应的，由卫生部和食品安全办向国务院提出启动I级应急响应的建议。

5.2 Levels of Response

在国务院批准启动食品安全事故Ⅰ级应急响应，成立国家特别重大食品安全事故应急处置指挥部后，卫生部在指挥部的统一指挥与调度下，按相应职责做好事故应急处置相关工作。

地方政府卫生行政部门在处理重大及以下级别食品安全事故需要卫生部支持的，由应急办负责组织、协调国家级专业技术机构、专家和有关资源，为地方卫生部门开展食品安全事故应急处置工作提供指导和支持。

食源性疾病中涉及传染病疫情的，由应急办、疾控局按照《中华人民共和国传染病防治法》和《国家突发公共卫生事件应急预案》等相关规定开展疫情防控和应急处置。

5.3 Emergency Response Measure

国务院启动食品安全事故I级应急响应，卫生部成立特别重大食品安全事故应急工作领导小组后，领导小组各工作组要按照相应职责做好事故应急处置相关工作，最大限度减轻事故危害。

综合协调组负责统筹协调特别重大食品安全事故应急响应阶段的医疗救治、流行病学调查、实验室检测和信息报告管理等工作；及时向中办、国办、国务院食品安全办和相关部门报告和通报特别重大食品安全事故及处置信息；及时组织开展事故发展趋势评估，提出调整应急响应级别和终止应急响应的建议；协调特别重大食品安全事故应急处置所需设施、设备和物资的储备和调用；负责与世界卫生组织等国际组织、有关国家及港澳台地区卫生部门联络协调，处理涉外相关事务；协调、支持专家委员会开展工作；负责卫生部特别重大食品安全事故应急工作领导小组各类工作文件材料整理、归档工作。

医疗救治组负责协调、组织、指导医疗机构开展因特别重大食品安全事故引起健康危害的人员的医疗救治工作，制定相应救治方案，根据事件处置工作需要，调派医疗专家或相应救治力量。

检测分析组负责提出特别重大食品安全事故样品或标本等的检测方案和要求，组织实施相关检测，综合分析各方检测数据，为查找事故原因和采取控制措施提供参考依据。

调查处置组负责规范、组织、指导调查机构开展特别重大食品安全事故有关因素流行病学调查和事故现场卫生学处理工作；负责食源性传染病疫情的相关处置。

新闻宣传组负责舆情监测研判，协调相关司局组织答问口径；发布相关信息，传播健康知识；对应急处置工作组织宣传报道；协调新闻宣传主管部门做好舆论引导；配合相关部门做好信息发布工作。

5.4 Detection Analysis Assessment

监督局组织中国疾控中心、国家食品安全风险评估中心或有能力的地方疾控机构及其他相关技术机构对引发食品安全事故的相关危险因素及时进行应急检测，并对检测数据进行综合分析和评估。

5.5 Proposals for Level adjustment and Cessation of Emergency Response

应急办要根据食品安全事故的发展和处置进展情况，及时组织专家进行分析评估，对事故发展趋势和事故后果进行分析预测，对调整应急响应级别、应急处置措施和终止应急响应提出具体意见，并及时以卫生部名义向指挥部提出调整应急响应级别或终止应急响应的建议。

根据下级人民政府卫生行政部门的请求，由应急办及时组织专家对地方重大及以下级别食品安全事故响应级别的调整和终止的分析论证提供技术指导与支持。

6 Aftermath Response

6.1 Summary

特别重大级别食品安全事故应急响应工作结束后，由应急办组织领导小组有关单位及时对卫生部门食品安全事故应急处置工作进行总结，评估应急处置工作开展情况和效果，提出相关工作建议，完成总结报告，报经领导小组同意后，以卫生部名义报国务院及食品安全办。

6.2 Awards

对在食品安全事故应急管理和处置工作中作出突出贡献的先进集体和个人，应当给予表彰和奖励。

6.3 Accountability

Late or false reporting, or reporting with concealment or omissions, on important circumstance of a food safety incident or emergency response efforts as a result of malfeasance or dereliction of duty, will be pursued for liability in accordance with law.

7 Supplementary Provisions

7.1 Updating and Managing the plan

食品安全事故有关的法律法规被修订，部门职责或应急资源发生变化，应急预案在实施过程中出现新情况或新问题时，由应急办牵头，结合实际及时修订与完善本预案。

中国疾控中心、食品风险评估中心参照本预案，制定本单位食品安全事故应急预案。

7.2 Exercises and Drills

应急办负责组织开展卫生部的食品安全事故应急演练，并指导地方卫生部门做好食品安全事故应急演练，检验和强化应急准备和应急响应能力。同时，要通过对演习演练的总结评估，完善应急预案。

7.3 Implementation of the Plan

This plan shall enter into force on the date of publication.