[Engineering Version] Daily Question 20180317
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This post was last edited by hesonchang214 on 2018-3-19 at 17:55. A library complex is located next to the Third Ring Road; it has a construction area of 36,490㎡ and is a 8-story frame structure. General contracting by Company 3 of the Provincial Construction Engineering Group. The company selected a labor company partnered with Weian to carry out the civil engineering work. August is the peak construction period, with around 400 people at the construction site. The living area is 200 meters away from the construction area; it consists of 2 newly built prefabricated buildings, each containing 10 worker dormitories, with each dormitory having a floor area of about 30㎡. The room is equipped with two temporary double-deck bunks constructed using steel pipes, with passageways that are 1m wide. One evening after dinner, around 60 people experienced dizziness, vomiting, and diarrhea one after another; 25 of them fell into a severe coma. After being taken to the hospital for emergency treatment, all of them were out of danger. An investigation later revealed that the canteen manager, in an attempt to save money, mixed a certain amount of old rice with the cheap rice purchased that day, which caused poisoning symptoms in some people who preferred rice and had weaker constitutions. Question: (1) Are there any issues with the management of on-site dormitories for this project? Please point them out. (2) Who is the main responsible party for this food poisoning incident? Why? (3) What are the management requirements for canteens at construction sites? (4) What are the requirements regarding food hygiene and disease prevention at construction sites? Answers: (1) There are issues with the management of the dormitories at this project site, mainly as follows: ① Too many people live in the dormitories, around 20 people, which exceeds the limit of 16 people. ②Setting up bunk beds in the dormitory in violation of regulations. (2) The main responsible party for this food poisoning incident is Company 3 of the Provincial Construction Group, which was in charge of constructing the project. According to the Building Law, when a construction project is carried out under a general contracting arrangement, it is the general contractor who is responsible for the safety at the construction site. (3) The management requirements for the canteen at the construction site are as follows: ① The on-site canteen should be located away from sources of pollution such as toilets, garbage dumps, and areas with toxic or harmful substances. ②The on-site cafeteria should have separate preparation areas and storage rooms. A rodent-proof barrier at least 0.2 meters high should be installed below the door frames. Necessary ventilation and refrigeration facilities must be available. Gas cylinders should be stored in a dedicated area that is well-ventilated, and no other items are allowed to be stored there. ③The stoves in the cooking areas of on-site canteens and the surrounding areas should be covered with tiles; the height of these tiles should not be less than 1.5 meters, and the floor should be made hard and anti-slip. Cooking utensils should be stored in enclosed cabinets; knives, bowls, cutting boards and other cooking tools should be kept separate for raw and cooked foods. Cooking utensils, tableware, and public drinking fixtures must be cleaned and disinfected. ④In the storage area of the on-site cafeteria, the shelves for storing grains should be kept at a distance of more than 0.2m from the walls and the floor. Food items should be covered, and the covering materials should have labels on both sides. Various seasonings and side dishes should be stored in sealed containers, which also need to be labeled. ⑤A sealed waste food bin should be placed outside the on-site cafeteria, and the waste food should be removed promptly. ⑥On-site canteens must obtain a health permit, and kitchen staff must have a medical certificate proving they are in good health. They should wear clean work uniforms, hats, and masks while working, and maintain personal hygiene; they are not allowed to leave the canteen while wearing their work uniforms. Persons who are not kitchen staff are not permitted to enter the cooking area without permission. (4) The requirements regarding food hygiene and disease prevention at the construction site are as follows: ① The construction site must strengthen the management of the procurement of food and raw materials, and canteens are strictly prohibited from buying or selling spoiled food. ②If construction workers contract a notifiable infectious disease, food poisoning, or acute occupational poisoning, they must report the incident to the construction administration department and health and epidemic prevention authorities in the area where the construction site is located within 2 hours, and must cooperate fully with the investigations and subsequent handling. ③If construction workers suffer from notifiable infectious diseases, they should be isolated promptly, and the health and epidemic prevention authorities shall handle the situation.
Answer: (1) There are issues with the dormitories at the project site, mainly as follows: ① Too many people live in the dormitories, around 20 people, which exceeds the required limit of 16 people. ②Setting up bunk beds in the dormitory in violation of regulations. (2) The main responsible party for this food poisoning incident is Company 3 of the Provincial Construction Group, which was in charge of constructing the project. According to the Building Law, when a construction project is carried out under a general contracting arrangement, it is the general contractor who is responsible for the safety at the construction site. (3) The management requirements for the canteen at the construction site are as follows: ① The on-site canteen should be located away from sources of pollution such as toilets, garbage dumps, and areas with toxic or harmful substances. ②The on-site cafeteria should have separate preparation areas and storage rooms. A rodent-proof barrier at least 0.2 meters high should be installed below the door frames. Necessary ventilation and refrigeration facilities must be available. Gas cylinders should be stored in a dedicated area that is well-ventilated, and no other items are allowed to be stored there. ③The stoves in the cooking areas of on-site canteens and the surrounding areas should be covered with tiles; the height of these tiles should not be less than 1.5 meters, and the floor should be made hard and anti-slip. Cooking utensils should be stored in enclosed cabinets; knives, bowls, cutting boards and other cooking tools should be kept separate for raw and cooked foods. Cooking utensils, tableware, and public drinking fixtures must be cleaned and disinfected. ④In the storage area of the on-site cafeteria, the shelves for storing grains should be kept at a distance of more than 0.2m from the walls and the floor. Food items should be covered, and the covering materials should have labels on both sides. Various seasonings and side dishes should be stored in sealed containers, which also need to be labeled. ⑤A sealed waste food bin should be placed outside the on-site cafeteria, and the waste food should be removed promptly. ⑥On-site canteens must obtain a health permit, and kitchen staff must have a medical certificate proving they are in good health. They should wear clean work uniforms, hats, and masks while working, and maintain personal hygiene; they are not allowed to leave the canteen while wearing their work uniforms. Persons who are not kitchen staff are not permitted to enter the cooking area without permission. (4) The requirements regarding food hygiene and disease prevention at the construction site are as follows: ① The construction site must strengthen the management of the procurement of food and raw materials, and canteens are strictly prohibited from buying or selling spoiled food. ②If construction workers contract a notifiable infectious disease, food poisoning, or acute occupational poisoning, they must report the incident to the construction administration department and health and epidemic prevention authorities in the area where the construction site is located within 2 hours, and must cooperate fully with the investigations and subsequent handling. ③If construction workers suffer from notifiable infectious diseases, they should be isolated promptly, and the health and epidemic prevention authorities shall handle the situation
A library complex project is located beside the Third Ring Road, with a construction area of 36,490㎡ and an 8-story frame structure. General contracting by Company 3 of the Provincial Construction Engineering Group. The company selected a labor company partnered with Weian to carry out the civil engineering work. August is the peak construction period, with around 400 people at the construction site. The living area is 200 meters away from the construction area; it consists of 2 newly built prefabricated buildings, each containing 10 worker dormitories, with each dormitory having a floor area of about 30㎡. The room is equipped with two temporary double-deck bunks constructed using steel pipes, with passageways that are 1m wide. One evening after dinner, around 60 people experienced dizziness, vomiting, and diarrhea one after another; 25 of them fell into a severe coma. After being taken to the hospital for emergency treatment, all of them were out of danger. An investigation later revealed that the canteen manager, in an attempt to save money, mixed a certain amount of old rice with the cheap rice purchased that day, which caused poisoning symptoms in some people who preferred rice and had weaker constitutions. Question: (1) Are there any issues with the management of on-site dormitories for this project? Please point them out. There are issues with the management of the on-site dormitories for this project, mainly as follows: a) Too many people live in the dormitories, around 20 persons, which exceeds the limit of 16; b) Beds are installed in the dormitories in violation of regulations. (2) Who is the main responsible party for this food poisoning incident? Why? The main responsible party for this food poisoning incident is Company 3 of the Provincial Construction Group, which was in charge of carrying out the construction work. According to the Building Law, when construction projects are carried out under a general contracting arrangement, it is the general contractor who is responsible for ensuring safety at the construction site. (3) What are the requirements for managing the canteen at the construction site? a) The canteen should be located away from sources of pollution such as toilets, garbage dumps, and areas with toxic or harmful substances. b) The canteen should have separate cooking areas and storage areas; there should be rodent-proof barriers at least 0.2 meters below the doorframes. It must also be equipped with proper ventilation and refrigeration facilities. Gas cylinders should be stored in a separate area that is well-ventilated, and no other items are allowed to be stored there. c) The stoves in the cooking areas of on-site canteens and the surrounding areas should be covered with tiles; the height of these tiles should not be less than 1.5 meters, and the floor should be made hard and anti-slip. Cooking utensils should be stored in enclosed cabinets; knives, bowls, cutting boards and other cooking tools should be kept separate for raw and cooked foods. Cooking utensils, tableware, and public drinking fixtures must be cleaned and disinfected. d) In the storage area of on-site canteens, the shelves used to store grains should be at a distance of more than 0.2 meters from the walls and floor. Food items should be covered, and the covering materials should have labels on both sides. Various seasonings and side dishes should be stored in sealed containers, which also need to be labeled. e) A sealed waste food container should be placed outside the on-site cafeteria, and the waste food must be removed promptly. f) The on-site cafeteria must have a health permit; kitchen staff must hold a health certificate to work. They should wear clean work clothes, hats, and masks while at work, and maintain personal hygiene. They are not allowed to leave the kitchen wearing their work clothes, and non-kitchen staff are not permitted to enter the cooking area without permission. (4) What are the requirements regarding food hygiene and disease prevention at construction sites? a) Construction sites should strengthen the management of the procurement of food and raw materials, and canteens are strictly prohibited from buying or selling spoiled food. b) If construction workers contract a notifiable infectious disease, food poisoning, or acute occupational poisoning, they must report the incident to the construction administration department and health and epidemic prevention authorities in the area where the construction site is located within 2 hours, and must cooperate fully with the investigations and subsequent handling. c) If construction workers suffer from legally notifiable infectious diseases, they should be isolated promptly, and the health and epidemic prevention authorities shall handle the situation.
(1) There are issues with the dormitories at the project site, mainly as follows: ① Too many people live in the dormitories, around 20 people, which exceeds the limit of 16 people. ②Setting up bunk beds in the dormitory in violation of regulations. (2) The main responsible party for this food poisoning incident is Company 3 of the Provincial Construction Group, which was in charge of constructing the project. According to the Building Law, when a construction project is carried out under a general contracting arrangement, it is the general contractor who is responsible for the safety at the construction site. (3) The management requirements for the canteen at the construction site are as follows: ① The on-site canteen should be located away from sources of pollution such as toilets, garbage dumps, and areas with toxic or harmful substances. ②The on-site cafeteria should have separate preparation areas and storage rooms. A rodent-proof barrier at least 0.2 meters high should be installed below the door frames. Necessary ventilation and refrigeration facilities must be available. Gas cylinders should be stored in a dedicated area that is well-ventilated, and no other items are allowed to be stored there. ③The stoves in the cooking areas of on-site canteens and the surrounding areas should be covered with tiles; the height of these tiles should not be less than 1.5 meters, and the floor should be made hard and anti-slip. Cooking utensils should be stored in enclosed cabinets; knives, bowls, cutting boards and other cooking tools should be kept separate for raw and cooked foods. Cooking utensils, tableware, and public drinking fixtures must be cleaned and disinfected. ④In the storage area of the on-site cafeteria, the shelves for storing grains should be kept at a distance of more than 0.2m from the walls and the floor. Food items should be covered, and the covering materials should have labels on both sides. Various seasonings and side dishes should be stored in sealed containers, which also need to be labeled. ⑤A sealed waste food bin should be placed outside the on-site cafeteria, and the waste food should be removed promptly. ⑥On-site canteens must obtain a health permit, and kitchen staff must have a medical certificate proving they are in good health. They should wear clean work uniforms, hats, and masks while working, and maintain personal hygiene; they are not allowed to leave the canteen while wearing their work uniforms. Persons who are not kitchen staff are not permitted to enter the cooking area without permission. (4) The requirements regarding food hygiene and disease prevention at the construction site are as follows: ① The construction site must strengthen the management of the procurement of food and raw materials, and canteens are strictly prohibited from buying or selling spoiled food. ②If construction workers contract a notifiable infectious disease, food poisoning, or acute occupational poisoning, they must report the incident to the construction administration department and health and epidemic prevention authorities in the area where the construction site is located within 2 hours, and must cooperate fully with the investigations and subsequent handling. ③If construction workers suffer from notifiable infectious diseases, they should be isolated promptly, and the health and epidemic prevention authorities shall handle the situation
(1) There are issues with the dormitories at the project site, mainly as follows: ① Too many people live in the dormitories, around 20 people, which exceeds the limit of 16 people. ②Setting up bunk beds in the dormitory in violation of regulations. (2) The main responsible party for this food poisoning incident is Company 3 of the Provincial Construction Group, which was in charge of constructing the project. According to the Building Law, when a construction project is carried out under a general contracting arrangement, it is the general contractor who is responsible for the safety at the construction site. (3) The management requirements for the canteen at the construction site are as follows: ① The on-site canteen should be located away from sources of pollution such as toilets, garbage dumps, and areas with toxic or harmful substances. ②The on-site cafeteria should have separate preparation areas and storage rooms. A rodent-proof barrier at least 0.2 meters high should be installed below the door frames. Necessary ventilation and refrigeration facilities must be available. Gas cylinders should be stored in a dedicated area that is well-ventilated, and no other items are allowed to be stored there. ③The stoves in the cooking areas of on-site canteens and the surrounding areas should be covered with tiles; the height of these tiles should not be less than 1.5 meters, and the floor should be made hard and anti-slip. Cooking utensils should be stored in enclosed cabinets; knives, bowls, cutting boards and other cooking tools should be kept separate for raw and cooked foods. Cooking utensils, tableware, and public drinking fixtures must be cleaned and disinfected. ④In the storage area of the on-site cafeteria, the shelves for storing grains should be kept at a distance of more than 0.2m from the walls and the floor. Food items should be covered, and the covering materials should have labels on both sides. Various seasonings and side dishes should be stored in sealed containers, which also need to be labeled. ⑤A sealed waste food bin should be placed outside the on-site cafeteria, and the waste food should be removed promptly. ⑥On-site canteens must obtain a health permit, and kitchen staff must have a medical certificate proving they are in good health. They should wear clean work uniforms, hats, and masks while working, and maintain personal hygiene; they are not allowed to leave the canteen while wearing their work uniforms. Persons who are not kitchen staff are not permitted to enter the cooking area without permission. (4) The requirements regarding food hygiene and disease prevention at the construction site are as follows: ① The construction site must strengthen the management of the procurement of food and raw materials, and canteens are strictly prohibited from buying or selling spoiled food. ②If construction workers contract a notifiable infectious disease, food poisoning, or acute occupational poisoning, they must report the incident to the construction administration department and health and epidemic prevention authorities in the area where the construction site is located within 2 hours, and must cooperate fully with the investigations and subsequent handling. ③If construction workers suffer from notifiable infectious diseases, they should be isolated promptly, and the health and epidemic prevention authorities shall handle the situation.
(1) There are issues with the dormitories at the project site, mainly as follows: ① Too many people live in the dormitories, around 20 people, which exceeds the limit of 16 people. ②Setting up bunk beds in the dormitory in violation of regulations. (2) The main responsible party for this food poisoning incident is Company 3 of the Provincial Construction Group, which was in charge of constructing the project. According to the Building Law, when a construction project is carried out under a general contracting arrangement, it is the general contractor who is responsible for the safety at the construction site. (3) The management requirements for the canteen at the construction site are as follows: ① The on-site canteen should be located away from sources of pollution such as toilets, garbage dumps, and areas with toxic or harmful substances. ②The on-site cafeteria should have separate preparation areas and storage rooms. A rodent-proof barrier at least 0.2 meters high should be installed below the door frames. Necessary ventilation and refrigeration facilities must be available. Gas cylinders should be stored in a dedicated area that is well-ventilated, and no other items are allowed to be stored there. ③The stoves in the cooking areas of on-site canteens and the surrounding areas should be covered with tiles; the height of these tiles should not be less than 1.5 meters, and the floor should be made hard and anti-slip. Cooking utensils should be stored in enclosed cabinets; knives, bowls, cutting boards and other cooking tools should be kept separate for raw and cooked foods. Cooking utensils, tableware, and public drinking fixtures must be cleaned and disinfected. ④In the storage area of the on-site cafeteria, the shelves for storing grains should be kept at a distance of more than 0.2m from the walls and the floor. Food items should be covered, and the covering materials should have labels on both sides. Various seasonings and side dishes should be stored in sealed containers, which also need to be labeled. ⑤A sealed waste food bin should be placed outside the on-site cafeteria, and the waste food should be removed promptly. ⑥On-site canteens must obtain a health permit, and kitchen staff must have a medical certificate proving they are in good health. They should wear clean work uniforms, hats, and masks while working, and maintain personal hygiene; they are not allowed to leave the canteen while wearing their work uniforms. Persons who are not kitchen staff are not permitted to enter the cooking area without permission. (4) The requirements regarding food hygiene and disease prevention at the construction site are as follows: ① The construction site must strengthen the management of the procurement of food and raw materials, and canteens are strictly prohibited from buying or selling spoiled food. ②If construction workers contract a notifiable infectious disease, food poisoning, or acute occupational poisoning, they must report the incident to the construction administration department and health and epidemic prevention authorities in the area where the construction site is located within 2 hours, and must cooperate fully with the investigations and subsequent handling. ③If construction workers suffer from notifiable infectious diseases, they should be isolated promptly, and the health and epidemic prevention authorities shall handle the situation.
(1) There are issues with the dormitories at the project site, mainly as follows: ① Too many people live in the dormitories, around 20 people, which exceeds the limit of 16 people. ②Setting up bunk beds in the dormitory in violation of regulations. (2) The main responsible party for this food poisoning incident is Company 3 of the Provincial Construction Group, which was in charge of constructing the project. According to the Building Law, when a construction project is carried out under a general contracting arrangement, it is the general contractor who is responsible for the safety at the construction site. (3) The management requirements for the canteen at the construction site are as follows: ① The on-site canteen should be located away from sources of pollution such as toilets, garbage dumps, and areas with toxic or harmful substances. ②The on-site cafeteria should have separate preparation areas and storage rooms. A rodent-proof barrier at least 0.2 meters high should be installed below the door frames. Necessary ventilation and refrigeration facilities must be available. Gas cylinders should be stored in a dedicated area that is well-ventilated, and no other items are allowed to be stored there. ③The stoves in the cooking areas of on-site canteens and the surrounding areas should be covered with tiles; the height of these tiles should not be less than 1.5 meters, and the floor should be made hard and anti-slip. Cooking utensils should be stored in enclosed cabinets; knives, bowls, cutting boards and other cooking tools should be kept separate for raw and cooked foods. Cooking utensils, tableware, and public drinking fixtures must be cleaned and disinfected. ④In the storage area of the on-site cafeteria, the shelves for storing grains should be kept at a distance of more than 0.2m from the walls and the floor. Food items should be covered, and the covering materials should have labels on both sides. Various seasonings and side dishes should be stored in sealed containers, which also need to be labeled. ⑤A sealed waste food bin should be placed outside the on-site cafeteria, and the waste food should be removed promptly. ⑥On-site canteens must obtain a health permit, and kitchen staff must have a medical certificate proving they are in good health. They should wear clean work uniforms, hats, and masks while working, and maintain personal hygiene; they are not allowed to leave the canteen while wearing their work uniforms. Persons who are not kitchen staff are not permitted to enter the cooking area without permission. (4) The requirements regarding food hygiene and disease prevention at the construction site are as follows: ① The construction site must strengthen the management of the procurement of food and raw materials, and canteens are strictly prohibited from buying or selling spoiled food. ②If construction workers contract a notifiable infectious disease, food poisoning, or acute occupational poisoning, they must report the incident to the construction administration department and health and epidemic prevention authorities in the area where the construction site is located within 2 hours, and must cooperate fully with the investigations and subsequent handling. ③If construction workers suffer from notifiable infectious diseases, they should be isolated promptly, and the health and epidemic prevention authorities shall handle the situation
(1) There are issues with the management of the on-site dormitories for this project, mainly as follows: ① Too many people reside in the dormitories, around 20 people, which exceeds the required limit of 16. ②Setting up bunk beds in the dormitory in violation of regulations. (2) The main responsible party for this food poisoning incident is Company 3 of the Provincial Construction Group, which was in charge of constructing the project. According to the Building Law, when a construction project is carried out under a general contracting arrangement, it is the general contractor who is responsible for the safety at the construction site. (3) The management requirements for the canteen at the construction site are as follows: ① The on-site canteen should be located away from sources of pollution such as toilets, garbage dumps, and areas with toxic or harmful substances. ②The on-site cafeteria should have separate preparation areas and storage rooms. A rodent-proof barrier at least 0.2 meters high should be installed below the door frames. Necessary ventilation and refrigeration facilities must be available. Gas cylinders should be stored in a dedicated area that is well-ventilated, and no other items are allowed to be stored there. ③The stoves in the cooking areas of on-site canteens and the surrounding areas should be covered with tiles; the height of these tiles should not be less than 1.5 meters, and the floor should be made hard and anti-slip. Cooking utensils should be stored in enclosed cabinets; knives, bowls, cutting boards and other cooking tools should be kept separate for raw and cooked foods. Cooking utensils, tableware, and public drinking fixtures must be cleaned and disinfected. ④In the storage area of the on-site cafeteria, the shelves for storing grains should be kept at a distance of more than 0.2m from the walls and the floor. Food items should be covered, and the covering materials should have labels on both sides. Various seasonings and side dishes should be stored in sealed containers, which also need to be labeled. ⑤A sealed waste food bin should be placed outside the on-site cafeteria, and the waste food should be removed promptly. ⑥On-site canteens must obtain a health permit, and kitchen staff must have a medical certificate proving they are in good health. They should wear clean work uniforms, hats, and masks while working, and maintain personal hygiene; they are not allowed to leave the canteen while wearing their work uniforms. Persons who are not kitchen staff are not permitted to enter the cooking area without permission. (4) The requirements regarding food hygiene and disease prevention at the construction site are as follows: ① The construction site must strengthen the management of the procurement of food and raw materials, and canteens are strictly prohibited from buying or selling spoiled food. ②If construction workers contract a notifiable infectious disease, food poisoning, or acute occupational poisoning, they must report the incident to the construction administration department and health and epidemic prevention authorities in the area where the construction site is located within 2 hours, and must cooperate fully with the investigations and subsequent handling. ③If construction workers suffer from notifiable infectious diseases, they should be isolated promptly, and the health and epidemic prevention authorities shall handle the situation.
(1) There are issues with the dormitories at the project site, mainly as follows: ① Too many people live in the dormitories, around 20 people, which exceeds the limit of 16 people. ②Setting up bunk beds in the dormitory in violation of regulations. (2) The main responsible party for this food poisoning incident is Company 3 of the Provincial Construction Group, which was in charge of constructing the project. According to the Building Law, when a construction project is carried out under a general contracting arrangement, it is the general contractor who is responsible for the safety at the construction site. (3) The management requirements for the canteen at the construction site are as follows: ① The on-site canteen should be located away from sources of pollution such as toilets, garbage dumps, and areas with toxic or harmful substances. ②The on-site cafeteria should have separate preparation areas and storage rooms. A rodent-proof barrier at least 0.2 meters high should be installed below the door frames. Necessary ventilation and refrigeration facilities must be available. Gas cylinders should be stored in a dedicated area that is well-ventilated, and no other items are allowed to be stored there. ③The stoves in the cooking areas of on-site canteens and the surrounding areas should be covered with tiles; the height of these tiles should not be less than 1.5 meters, and the floor should be made hard and anti-slip. Cooking utensils should be stored in enclosed cabinets; knives, bowls, cutting boards and other cooking tools should be kept separate for raw and cooked foods. Cooking utensils, tableware, and public drinking fixtures must be cleaned and disinfected. ④In the storage area of the on-site cafeteria, the shelves for storing grains should be kept at a distance of more than 0.2m from the walls and the floor. Food items should be covered, and the covering materials should have labels on both sides. Various seasonings and side dishes should be stored in sealed containers, which also need to be labeled. ⑤A sealed waste food bin should be placed outside the on-site cafeteria, and the waste food should be removed promptly. ⑥On-site canteens must obtain a health permit, and kitchen staff must have a medical certificate proving they are in good health. They should wear clean work uniforms, hats, and masks while working, and maintain personal hygiene; they are not allowed to leave the canteen while wearing their work uniforms. Persons who are not kitchen staff are not permitted to enter the cooking area without permission. (4) The requirements regarding food hygiene and disease prevention at the construction site are as follows: ① The construction site must strengthen the management of the procurement of food and raw materials, and canteens are strictly prohibited from buying or selling spoiled food. ②If construction workers contract a notifiable infectious disease, food poisoning, or acute occupational poisoning, they must report the incident to the construction administration department and health and epidemic prevention authorities in the area where the construction site is located within 2 hours, and must cooperate fully with the investigations and subsequent handling. ③If construction workers suffer from notifiable infectious diseases, they should be isolated promptly, and the health and epidemic prevention authorities shall handle the situation.
(1) There are issues with the dormitories at the project site, mainly as follows: ① Too many people live in the dormitories, around 20 people, which exceeds the limit of 16 people. ②Setting up bunk beds in the dormitory in violation of regulations. (2) The main responsible party for this food poisoning incident is Company 3 of the Provincial Construction Group, which was in charge of constructing the project. According to the Building Law, when a construction project is carried out under a general contracting arrangement, it is the general contractor who is responsible for the safety at the construction site. (3) The management requirements for the canteen at the construction site are as follows: ① The on-site canteen should be located away from sources of pollution such as toilets, garbage dumps, and areas with toxic or harmful substances. ②The on-site cafeteria should have separate preparation areas and storage rooms. A rodent-proof barrier at least 0.2 meters high should be installed below the door frames. Necessary ventilation and refrigeration facilities must be available. Gas cylinders should be stored in a dedicated area that is well-ventilated, and no other items are allowed to be stored there. ③The stoves in the cooking areas of on-site canteens and the surrounding areas should be covered with tiles; the height of these tiles should not be less than 1.5 meters, and the floor should be made hard and anti-slip. Cooking utensils should be stored in enclosed cabinets; knives, bowls, cutting boards and other cooking tools should be kept separate for raw and cooked foods. Cooking utensils, tableware, and public drinking fixtures must be cleaned and disinfected. ④In the storage area of the on-site cafeteria, the shelves for storing grains should be kept at a distance of more than 0.2m from the walls and the floor. Food items should be covered, and the covering materials should have labels on both sides. Various seasonings and side dishes should be stored in sealed containers, which also need to be labeled. ⑤A sealed waste food bin should be placed outside the on-site cafeteria, and the waste food should be removed promptly. ⑥On-site canteens must obtain a health permit, and kitchen staff must have a medical certificate proving they are in good health. They should wear clean work uniforms, hats, and masks while working, and maintain personal hygiene; they are not allowed to leave the canteen while wearing their work uniforms. Persons who are not kitchen staff are not permitted to enter the cooking area without permission. (4) The requirements regarding food hygiene and disease prevention at the construction site are as follows: ① The construction site must strengthen the management of the procurement of food and raw materials, and canteens are strictly prohibited from buying or selling spoiled food. ②If construction workers contract a notifiable infectious disease, food poisoning, or acute occupational poisoning, they must report the incident to the construction administration department and health and epidemic prevention authorities in the area where the construction site is located within 2 hours, and must cooperate fully with the investigations and subsequent handling. ③If construction workers suffer from notifiable infectious diseases, they should be isolated promptly, and the health and epidemic prevention authorities shall handle the situation
(1) There are issues with the dormitories at the project site, mainly as follows: ① Too many people live in the dormitories, around 20 people, which exceeds the limit of 16 people. ②Setting up bunk beds in the dormitory in violation of regulations. (2) The main responsible party for this food poisoning incident is Company 3 of the Provincial Construction Group, which was in charge of constructing the project. According to the Building Law, when a construction project is carried out under a general contracting arrangement, it is the general contractor who is responsible for the safety at the construction site. (3) The management requirements for the canteen at the construction site are as follows: ① The on-site canteen should be located away from sources of pollution such as toilets, garbage dumps, and areas with toxic or harmful substances. ②The on-site cafeteria should have separate preparation areas and storage rooms. A rodent-proof barrier at least 0.2 meters high should be installed below the door frames. Necessary ventilation and refrigeration facilities must be available. Gas cylinders should be stored in a dedicated area that is well-ventilated, and no other items are allowed to be stored there. ③The stoves in the cooking areas of on-site canteens and the surrounding areas should be covered with tiles; the height of these tiles should not be less than 1.5 meters, and the floor should be made hard and anti-slip. Cooking utensils should be stored in enclosed cabinets; knives, bowls, cutting boards and other cooking tools should be kept separate for raw and cooked foods. Cooking utensils, tableware, and public drinking fixtures must be cleaned and disinfected. ④In the storage area of the on-site cafeteria, the shelves for storing grains should be kept at a distance of more than 0.2m from the walls and the floor. Food items should be covered, and the covering materials should have labels on both sides. Various seasonings and side dishes should be stored in sealed containers, which also need to be labeled. ⑤A sealed waste food bin should be placed outside the on-site cafeteria, and the waste food should be removed promptly. ⑥On-site canteens must obtain a health permit, and kitchen staff must have a medical certificate proving they are in good health. They should wear clean work uniforms, hats, and masks while working, and maintain personal hygiene; they are not allowed to leave the canteen while wearing their work uniforms. Persons who are not kitchen staff are not permitted to enter the cooking area without permission. (4) The requirements regarding food hygiene and disease prevention at the construction site are as follows: ① The construction site must strengthen the management of the procurement of food and raw materials, and canteens are strictly prohibited from buying or selling spoiled food. ②If construction workers contract a notifiable infectious disease, food poisoning, or acute occupational poisoning, they must report the incident to the construction administration department and health and epidemic prevention authorities in the area where the construction site is located within 2 hours, and must cooperate fully with the investigations and subsequent handling. ③If construction workers suffer from notifiable infectious diseases, they should be isolated promptly, and the health and epidemic prevention authorities shall handle the situation.