Management system of sanitation and hygiene in construction site I. Environmental Health Education System _The knowledge of sanitation and hygiene must be included in the entry "three-level" education content, and education should be carried out in different posts, with the coverage of education reaching 100%. _Regular health education should be carried out for all staff members. Regular education should be based on the characteristics of food hygiene management in summer and winter. _Personnel directly involved in food production and marketing must be trained in health knowledge education and pass examinations before they can hold certificates for employment. _Training and assessment should be summarized and registered, and the training and assessment papers and performance summary tables should be filed for reference. II. Sanitation and Health Inspection System 1The project department shall conduct periodic inspections at least three times a month, and team management shall conduct daily inspections. 2Inspection includes "three-bag area in front of the door", construction area, living area, toilet, dormitory, canteen area, etc.Focus on the implementation of the responsibility system, the management system, the implementation of health measures, check and rectify the situation. 3After each inspection, we should make a comprehensive assessment, praise the advanced teams and personnel, criticize or punish those responsible for violations or dirty or poor behavior, and make good records and file them for reference. 4The problems identified should follow the principle of "three definitions", specify the rectification measures, the date of rectification, the person responsible for rectification, and organize a review to fill in the inspection and rectification records. 3. Management System of Construction Zone 1Area of responsibility for sanitation and hygiene management In order to create a good working environment, foster a good civilized construction style, improve the health level of workers.The construction area and living area should be clearly divided, while the construction area and living area should be divided into several parts, and the responsibility area of sub-contracting should be established.From road traffic, fire fighting equipment, material stacking, garbage, toilets, kitchens, dormitories, stoves, smoking rooms and so on, all have special responsibility, to maintain the institutionalization and regularization of civilized construction. 2Sanitation and hygiene management system (1) Clean up the construction site every day, keep it clean and sanitary, keep the site smooth and smooth.Make sure there is no water, no debris and drainage measures. (2) The construction area and living area of the construction site shall be clearly divided, and signs shall be set up, with names and management scopes indicated on the signs.It is strictly forbidden to urinate or defecate anywhere on the construction site, and the person in charge of the area shall be punished if the phenomenon of urination or defecation is found anywhere. (3) Cheek maps of health districts should be drawn proportionally, with the number of the responsible districts and the name of the person in charge. (4) Disposal of scattered materials and garbage at the construction site in time and temporary storage of garbage shall not exceed two days. In case of violation of the provisions of this article, the person in charge of the construction site shall be punished. (5) Clean the office every day, keep it clean and tidy, keep the windows clear and clean, and put it neatly.If the requirement is not met, the health attendant on duty on that day shall be punished. (6) Workers'dormitory beds should be neat and orderly on and off the bed, daily necessities should be placed in an orderly manner, indoors and outdoors should be kept clean, there is no sewage and sewage, and domestic waste should be centrally stacked.If found to be inconsistent, the health attendant shall be punished. (7) The heating equipment of winter office and staff dormitory must have the acceptance procedure of fire protection department, and can be used only after passing the examination and approval. (8) The canteen must have a food hygiene permit; the cookers are often washed and disinfected; the raw and cooked foods are stored separately; the food is kept free of decay and deterioration; and the cooks must have a health certificate. (9) The garbage

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