Responsibility book for kitchen safety

Responsibility letter for kitchen safety

In the rapidly developing society, more and more places need to use responsibility letters, which state the scope of responsibility and responsibilities, and are mostly used in parallel documents. So how can the responsibility book be drawn up to play its greatest role? The following is the kitchen safety responsibility book I compiled for you, for reference only. Let's have a look.

kitchen safety responsibility book 1

According to the Food Hygiene Law of the People's Republic of China and the regulations of the public security organs on strengthening the management of the catering industry, the management of service places is further standardized to ensure that safety is combined with reality. Anyone working in catering must sign the Kitchen Safety Responsibility Book and perform their duties.

1. The staff must hold a health certificate.

2, food production, marketing, certified personnel should always maintain personal hygiene, to ensure the hygiene quality of food, utensils and equipment, raw and cooked food should be separated, tableware should be disinfected regularly to prevent food pollution and harmful factors from harming the human body.

3. Domestic water and washing water must meet the hygienic standards for drinking water in urban and rural areas stipulated by the state, because of irregular sampling surveys.

4. Keep the environment in the business premises clean and tidy, and take measures to eliminate flies, rats, cockroaches and other harmful insects and their breeding conditions to keep a specified distance from toxic and harmful places.

5. Hotel employees must strictly abide by the Food Hygiene Law of the People's Republic of China, and regularly check the safety of business premises to find and eliminate potential safety hazards in time to ensure the safety of business premises.

6. When storing food, the food should be classified, divided into shelves, cabinets and partitions. To meet the safety requirements, the warehouse should not only be anti-theft, but also waterproof and mildew-proof, and implement the responsibility of the keeper. Property management personnel are not allowed to enter the warehouse and food operation room.

7. Anyone who constitutes a violation of diet management shall be punished according to relevant regulations, and criminal responsibility shall be investigated according to law if the case constitutes a crime.

Legal representative:

Person in charge:

Letter of Responsibility for Kitchen Safety on XX, XX, XXXX

According to the Food Hygiene Law of the People's Republic of China and the public security organs, the management of catering industry is strengthened, and the management of service places is further standardized to ensure that safety is combined with reality. Anyone working in catering must sign the Letter of Responsibility for Kitchen Safety and perform their duties.

1. The staff must hold a health certificate. Cooks should keep themselves clean and hygienic, often wash their hair, take a bath, often change their work clothes, often cut their nails, men don't have beards, women's long hair should be coiled up, and chefs' hats should be worn to prevent hair and dandruff from being brought into meals. Work clothes must be worn when working.

2. Insist on the daily inspection and management of stoves and rice cookers, and stop using them as soon as abnormal conditions are found, and report them to the school quickly.

3. The ingredients should be kept safe and hygienic, so as to prevent food from mildew and deterioration, and the remaining food should not be eaten with students. Holders should always maintain personal hygiene and ensure the hygienic quality of food, utensils and equipment. Raw and cooked food should be separated, and tableware should be disinfected regularly to prevent food pollution and harmful factors from harming human body.

4. Keep a sample of each meal. Make sure that the water used for meals is clean.

5. Keep the kitchen clean and tidy, and take measures to eliminate flies, mice, cockroaches and other harmful insects and their breeding conditions to keep a specified distance from toxic and harmful places.

6. Employees must strictly abide by the Food Hygiene Law of the People's Republic of China, and regularly check the safety of business premises to find and eliminate potential safety hazards in time to ensure the safety of the kitchen.

7. When storing food, the food should be classified, divided into shelves, cabinets and partitions. The warehouse should meet the safety requirements, not only be anti-theft, but also be waterproof and mildew-proof, implement the responsibility of the keeper, and prohibit stealing and wasting collective ingredients.

8. If violation of relevant regulations requires punishment or dismissal, criminal responsibility shall be investigated according to law if it constitutes a crime.

9. This responsibility letter is made in duplicate, one for me and one for the unit, and it will come into effect after being signed.

person in charge of the school (signature and official seal):

person in charge of kitchen safety (signature):

chef and chef's helper (signature and thumbprint):

date of signature: month, day, month, kitchen safety responsibility book 3

This safety responsibility book is specially formulated to effectively do all kinds of safety prevention work, nip in the bud and ensure the safety of the canteen.

1. Chefs in canteens must seriously study the Food Hygiene Law and receive safety and legal education. Be vigilant to prevent fire, poisoning, theft, destruction, accidents and explosions.

2. Use equipment and electrical appliances in strict accordance with operating procedures to prevent personal accidents.

3. Strictly guard against food poisoning and strictly implement the regulations on food processing, sales and storage. Plum beans, fresh day lilies, budding potatoes, etc., which will cause hidden dangers of food-borne diseases, must not be sold.

Fourth, patrol the doors and windows, freezers, electrical switches, gas valves, faucets, etc. of the canteen every day, and find problems and solve them in time.

5. prevent fire, theft and other safety accidents. Do not pull wires without permission, disassemble or modify all kinds of food processing equipment, and fire fighting and extinguishing equipment should always be in good condition; Close the doors and windows in time after work, close the air valve and disconnect the power supply.

6. Non-working personnel are not allowed to enter the operation room and storage room without permission.

VII. Report major problems to the school authorities in time, and do a good job in evidence preservation.

8. Abide by the rules and regulations of the school, enhance service awareness, provide excellent service, be civilized and standardized, be strict with yourself and be polite to others.

Nine, do a good job in personal hygiene, do not leave long hair, long nails and long beard, do not smoke when operating, and keep clothes clean and tidy.

X. The canteen chef is fully responsible for the unsafe accidents caused by personal reasons.

chef: (signature)

school seal:

letter of responsibility for kitchen safety on XX, XX, XX, XX

1. Responsible object: kitchen staff

2. Responsibility requirements:

1. Actively study the Food Hygiene Law and the relevant knowledge of preventing food poisoning, improve health awareness and strengthen the concept of health legal system.

2. Pay special attention to the indoor and outdoor environmental sanitation under the jurisdiction of the kitchen, so as to ensure that there is no dust, pollution and oil pollution, and the ditch should be clean, unblocked and free of peculiar smell.

3. Strengthen food supervision, regularly check the food situation, and do not buy spoiled and polluted food, and the cooking time shall not exceed 4 hours.

4. Strengthen the disinfection of tableware, and its utensils must be disinfected after each meal. Pools, pots and other utensils should be cleaned in time.

5. Develop good hygiene habits and operating systems, and wear work clothes and work hats without jewelry when working. Require good personal hygiene every day, take a bath frequently, cut your nails frequently, wash your hair and have a haircut frequently, and change clothes frequently.

6. Pay attention to the safety of electricity and gas, and turn it off immediately when the electricity and gas are finished. Close the kitchen doors and windows in time, and close the doors and windows after people leave.

7, according to the food hygiene system, do a good job in food hygiene: separate raw and cooked knives from chopping boards, separate meat washing and vegetable pools, and clean cookware to achieve one scraping, two washing, three disinfection, four flushing and five cleaning.

8. Kill the four pests according to different seasons, especially in summer and autumn, and adhere to comprehensive management to achieve no mosquitoes, flies and cockroaches.

9. Strict fixed-point procurement and certification system for food raw materials to ensure the safety and reliability of sources.

1. Always pay attention to the dining situation in the kitchen, and report any special situation immediately.

III. Accountability

1. The person in charge of the kitchen violates the above-mentioned relevant regulations and is negligent. The leading group meeting will study and give some treatment.

2. Eating accidents have been studied by the kindergarten leadership and dealt with seriously; Serious cases shall be handled by higher authorities or judicial organs.

3. This responsibility letter is made in duplicate, with the person in charge and the person in charge holding one copy respectively. It will take effect on the date of signing. It will automatically become invalid until the relevant responsible person leaves the park or leaves the company.

party a (official seal): _ _ _ _ _ _ party b (official seal): _ _ _ _ _ _

legal representative (signature): _ _ _ _ _ _ _ legal representative (signature) : _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ It is strictly prohibited to use unqualified edible oil, condiments, milk-containing foods and meat products with unknown causes of death. Cooked food must be strictly checked before leaving the factory and sanitation, and the supplier must hold the relevant certificate issued by Guoan.

2. storage clearance:

the warehouse where raw materials are stored should be kept clean and free from food pollution. When storing food, raw and cooked food should be isolated, and finished products and semi-finished products should be isolated. Dry food, canned food, rice flour, etc. should be placed in a clean, cool and dry place, and it should be moisture-proof, insect-proof, rat-proof, sultry, etc., and attention should be paid to similar placement. Frozen food is wrapped with plastic wrap after preliminary processing to prevent pollution. Cooked food should be refrigerated after cooling, and the container should be disinfected and stored with a lid.

3. Processing clearance:

When using food additives within the scope permitted by the national security food safety in the process of processing food, it is necessary to specify the person, the object, the time and the quality of the processed items, so that the relevant responsible persons can be held accountable when there are problems in the food processing process.

4. Responsibilities of the person in charge:

1. Responsibilities of the department head: Except for the raw materials and processing of the dishes produced by this department, the department head of the food served (especially the banquet dishes) must personally taste the dishes and hand them over to the food delivery department after being sure of the products. If the food in this department is complained by the guests, the department head shall be held responsible.

2. Chef's responsibility: Chef is responsible for the processing and production of the whole kitchen dishes. All dishes served (especially banquets) need to be personally checked to ensure that there are no mistakes in the dishes. If the dishes are complained by the guests, the Chef shall be held jointly and severally liable in addition to the responsibility of the person in charge of the department. Responsibility letter for kitchen safety 6

In order to strengthen the hygiene and safety work in kindergartens and ensure the health of children, it is decided to sign a responsibility letter for kitchen staff through research, and the specific matters are as follows:

1. The kitchen should be clean and tidy, dirty water should not be spilled casually, and waste should not be discarded casually. Staff should regularly or irregularly check the work, hygiene and food quality.

2. Disinfect tableware on time.

3. Children and other people are forbidden to enter the kitchen.

4. The food should be clean to avoid food poisoning.

5. You need to register when buying vegetables, and ask for tickets.

6. When staff members are found to have violated regulations, they should be corrected in time.

7. If all the consequences caused by the staff's dereliction of duty, they shall be investigated for their corresponding responsibilities according to the kindergarten safety regulations.

8. lock the door when people walk.

9. Abide by the labor discipline in kindergarten, get to and from work on time, and don't leave your post without permission during work, with a high sense of work responsibility and a good image.

1, kitchen staff regularly to the health and epidemic prevention station for physical examination, to ensure good health and prevent the spread of infectious diseases.

11. Matters not covered in this Responsibility Letter shall be supplemented by other provisions.

this responsibility letter is valid for years.

party a (official seal): _ _ _ _ _ _ party b (official seal): _ _ _ _ _ _

legal representative (signature): _ _ _ _ _ _ _ legal representative (signature) : _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ To implement the principle of "who is in charge, who is responsible", the following fire safety responsibility letters are formulated:

1. The kitchen supervisor should strengthen the fire safety education for kitchen employees, train them regularly or irregularly, and formulate corresponding fire safety management systems.

2. The gas and oil pipelines, flange joints and valves in the kitchen must be inspected regularly to prevent leakage. In case of gas and fuel leakage, first close the valve and ventilate in time, and it is forbidden to use any open flame and start the power switch.

3. The gas cylinders in the kitchen should be managed together, and there should be enough distance from the open flame or high temperature surface such as lamps and lanterns to prevent the gas cylinders from being baked and exploded at high temperature, causing flammable gas leakage and fire. Cooking stoves in the kitchen should be installed on incombustible materials, with enough distance from combustible materials to prevent burning combustible materials.

4. When frying food, the oil in the pan should not exceed two-thirds of that in the oil pan, and attention should be paid to prevent water droplets and sundries from falling into the oil pan, which will cause the cooking oil to overflow and catch fire. At the same time, warm fire should be used when heating the oil pan to prevent the oil pan from catching fire due to excessive fire and high oil temperature.

5. The wall beside the kitchen stove, fume hood and other places that are easy to be polluted should be cleaned every day, and the fume pipe should be cleaned at least once every six months.

6. All kinds of mechanical equipment running in the kitchen must not be overloaded with electricity, and attention should always be paid to prevent electrical equipment and lines from being damp during use.

7. All kinds of cookers used in the kitchen should be operated in strict accordance with regulations to prevent accidents.

8. The kitchen should be equipped with some wet quilts and asbestos blankets to put out all kinds of oil pan fires. In addition, the kitchen should also be equipped with a certain amount of ABC dry powder fire extinguisher facilities, and should be placed in obvious places for emergency needs.

9. After work, the operator should close all gas and fuel valves in time and cut off the gas source, fire source and power supply before leaving.

1. The rights, obligations and corresponding legal responsibilities of the person responsible for fire prevention stipulated by the state.

11. In order to ensure the effective implementation of this responsibility, the competent fire department has the right to investigate the responsible person for handling or punishment according to the fire protection law if it is found that there is a fire or a fire hazard in violation of the above provisions.

12. This responsibility letter is valid from year to year. If the responsible person is changed halfway, a fire safety responsibility letter will be signed separately. If the responsible person is not re-signed, the former department responsible person will assume the responsibility of the responsible person.

party a (official seal): _ _ _ _ _ _ party b (official seal): _ _ _ _ _ _

legal representative (signature): _ _ _ _ _ _ _ legal representative (signature