Safety responsibility book of hotel catering department

Safety Responsibility Letter of Hotel Food and Beverage Department

According to the Food Hygiene Law of the People's Republic of China and the spirit of the documents of the government and relevant departments on food hygiene supervision and management, at the same time, it is necessary to ensure the implementation of various laws, regulations and rules and regulations. Combined with the actual situation of our food and beverage department, this responsibility book is formulated.

Comrade XXX is the first person in charge of food hygiene in xxxx. Be directly responsible for the environmental sanitation and food hygiene in the area under its jurisdiction, and have the responsibility and obligation to organize all employees to seriously study and implement the terms listed in this responsibility book.

1. Ensure food quality and safety

1. Strictly abide by the provisions of relevant laws and regulations such as the Product Quality Law, the Food Hygiene Law, and the Measures for the Supervision and Administration of Quality and Safety of Food Production and Processing Enterprises to ensure that food quality and safety meet relevant national product standards.

2. Ensure that the food must be sold after passing the inspection; products that have not passed the inspection and failed the inspection will never be sold.

3. Ensure that the food processing process is scientific and reasonable, and the production process is strict and standardized, and the key production processes are strictly controlled. Ensure that the raw materials and additives used in food production meet the relevant provisions of the state, and do not use non-edible raw and auxiliary materials to process food.

4. Ensure that the food packaging materials, containers, packages, tools and equipment for storing, transporting and loading and unloading food are safe, clean and free from food pollution.

5. Actively cooperate with law enforcement departments in product quality supervision and inspection and daily supervision.

second, strengthen the management of environmental sanitation

create a clean and generous dining service environment, conscientiously do a good job in the environmental sanitation of restaurants in accordance with the relevant provisions of the Food Sanitation Law of the People's Republic of China, and keep the kitchen floor, dining tables, chairs, stoves, service desks and cash registers clean. Eliminate rats, cockroaches, flies and other harmful insects and their breeding conditions. Make full use of the existing facilities and equipment in the dining room kitchen to keep the tableware clean and disinfected in line with the relevant national hygiene standards.

Third, strengthen the health supervision and health knowledge training for food production and marketing personnel

All staff in the dining room and kitchen must have a health inspection certificate, and new employees must apply for a certificate before taking up their posts. The management personnel have the responsibility to supervise the health of the dining room and kitchen staff and deal with the problems found in time.

strictly supervise and manage the kitchen staff in restaurants according to the hygienic requirements of food processors in the Food Hygiene Law of the People's Republic of China and the Measures for the Administration of Food Hygiene in Catering Industry. Individuals who do not meet the requirements shall be ordered to rectify immediately, and those who insist on not changing or deliberately delay time may be ordered to stop production and business activities.

IV. Strict management of food raw materials, seasonings and food additives to prevent food poisoning

Strictly check and keep raw materials of goods to ensure that food raw materials are fresh, free from rot, pests and deterioration. Seasonings and food additives such as monosodium glutamate, salt, soy sauce and vinegar are not allowed to be used if they are expired, deteriorated, have unclear labels or have abnormal sensory properties.

5. Strict environmental and food hygiene management should be institutionalized and accountable, and strict requirements should be imposed on the staff of all positions in restaurants and kitchens to cultivate their hygiene habits and awareness, so as to truly perform their duties and responsibilities.

VI. Accountability

This responsibility letter takes the Food Hygiene Law of the People's Republic of China and the Measures for the Administration of Food Hygiene in Catering Industry as the implementation rules, and the responsible person of the department and the person in charge of the post will be held accountable for any accident or responsibility caused by violation of any of these provisions.

VII. Rewards and punishments

The company will give appropriate rewards to those responsible for earnestly fulfilling the provisions of this responsibility letter to ensure that there are no food hygiene and safety accidents and major hidden dangers throughout the year.

VIII. This responsibility letter is made in duplicate, one for the food and beverage department and one for the heads of all departments, which shall come into effect as of the date of signature by both parties.

the person in charge of food safety, Director of Food and Beverage Department

Signature and seal

Year, month, year, month, day, month, day

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