Food safety responsibility book

Eight Responsibilities for Catering Food Safety

In study, work and life, the responsibility book plays an increasingly important role, and signing the responsibility book is helpful for us to perform our duties better. So is it really difficult to draw up a responsibility book? The following is the catering safety responsibility book I compiled for you, which is for reference only and I hope it will help you.

Food and beverage safety responsibility book 1 According to the Food Safety Law of People's Republic of China (PRC), the Regulations for the Implementation of Food Safety Law, the Measures for the Administration of Food and Beverage Service Licensing, the Measures for the Supervision and Administration of Food and Beverage Service Food Safety, and other laws and regulations, combined with the actual situation of food and beverage service enterprises in our city, in order to further implement the main responsibility of enterprises and ensure food safety in the catering sector, the Health Supervision Office of shishi city Health Bureau signed a food and beverage safety responsibility book with XXXXXXX.

First, firmly establish the awareness that the catering service unit is the first person responsible for food safety, and do a good job in food safety in an all-round way to prevent food poisoning or food-borne diseases.

Second, conscientiously study and implement the Food Safety Law, the Measures for the Supervision and Administration of Food Safety in Catering Services and other relevant laws and regulations, strengthen legal awareness, food safety awareness and industry self-discipline awareness, and ensure the provision of healthy and qualified food to consumers. Engage in business activities in strict accordance with the business items approved by the catering service license.

The third is to establish and implement the system of incoming inspection and obtaining certificates and tickets for food, food raw materials, food additives and food-related products, and do a good job in incoming records and acceptance. The establishment rate of food claim certificate acceptance registration account is 100%. The inventory of food and raw materials should be checked regularly, and expired and deteriorated food and raw materials should be destroyed in time.

Four, from the designated slaughtering enterprises to purchase livestock and poultry meat, must purchase from proper channels, certificates, tickets are complete, put an end to the use of dead or unknown origin of meat and poultry and their products.

Five, put an end to the use of "inferior cooking oil (gutter oil), unqualified fresh meat or meat products (lean), unqualified condiments, industrial salt or non-food raw materials and abuse of food additives".

Six, to ensure that all food practitioners in accordance with the provisions of the health examination, qualified with health certificates, food practitioners with health certificates on duty rate 100%.

Seven, establish and improve the food safety management system, strengthen the food safety knowledge training of employees, equipped with specialized personnel or part-time personnel responsible for food safety management, and adhere to the daily inspection, supervise and implement the food safety management system for catering services.

Eight, shall not abuse food additives, standardize the use of food additives and establish a food additive account. Processing and making cold dishes must be carried out in the cold dish room, and there must be special personnel, special rooms, special refrigerators, special air conditioners, special tools and containers. The implementation rate of "five specialties" reached 100%.

Nine, at any time to maintain the catering service food safety facilities and equipment, to ensure its normal operation and use.

Ten, strengthen the tableware disinfection work, master the correct tableware cleaning, disinfection and cleaning methods, tableware disinfection and cleaning qualified rate 100%.

Eleven, to maintain the internal and external environmental sanitation of catering processing business premises, garbage cans should be sealed and sealed, and achieve Nissan Nissin; Do a good job in preventing flies, rats and insects.

Twelve, the occurrence of food poisoning or suspected food poisoning, to report to the food and drug supervision and management departments at the first time, actively cooperate with the relevant departments to investigate, take the initiative to do a good job in the aftermath, and shall not delay or conceal.

Thirteen, in the purchase of food because of carelessness, negligence to buy substandard food (three products); Do not sell food with unknown, illegal or incomplete tickets. Anyone who enters the market without authorization will be dealt with seriously and will not be tolerated.

This responsibility shall take effect from the date of signing.

Responsible unit of Health Supervision Office of shishi city Health Bureau

(Seal) (Seal)

Legal representative/person in charge (signature)

Year, month, sun, moon, sun.

Responsibility Letter for Catering Food Safety 2 In order to ensure food safety, safeguard public health and life safety, and implement various laws and regulations on food safety, this responsibility letter is formulated according to the Food Safety Law of People's Republic of China (PRC) and the requirements of governments at all levels and relevant departments on food safety supervision and management, combined with the actual situation of our town.

First, firmly establish the food safety awareness that the catering service unit is the first person responsible for food safety, and do a good job in food safety in an all-round way to prevent food poisoning or food-borne diseases.

Two, study and implement the "Food Safety Law", "Food Safety Supervision and Management Measures" and other relevant laws and regulations, strengthen legal awareness, food safety awareness, industry self-discipline awareness, to ensure consumer food safety.

The third is to establish and implement the acceptance record system of food and its raw materials, and do a good job in recording and accepting the purchase ledger. The establishment rate of the food raw material acceptance registration ledger is 100%.

Four, from the designated slaughtering enterprises to purchase raw meat, must purchase goods from proper channels, complete certificates and tickets, and put an end to the use of dead or unidentified livestock and poultry meat and its products.

Five, put an end to the use of toxic and harmful substances, non-use substances to sell food.

Six, to ensure that all food practitioners in accordance with the provisions of health examination and food safety knowledge training, and hold a valid health certificate, training certificate, food practitioners certificate rate 100%.

Seven, should establish and improve the food safety system, equipped with full-time or part-time personnel responsible for food safety management, and adhere to the daily inspection, supervise the implementation of food safety management system.

Eight, shall not abuse food additives, standardize the use of food additives, the establishment of food additives.

The additive use ledger shows that the implementation rate of "five specialties" (special purchase, special storage, special collection, special registration and special storage) reaches 100%. Catering service units that make hot pot bottom materials, drinks and seasonings will be publicized on the supervision information bulletin board or menu in a prominent position in the store. When consumers ask about the use of food additives, catering service units must truthfully inform them.

Nine, at any time to maintain health facilities and equipment, to ensure their normal operation and use.

Ten, strengthen the tableware disinfection work, ensure the normal tableware cleaning, disinfection and cleaning methods, tableware disinfection and cleaning qualified rate 100%.

Eleven, keep the environment inside and outside the processing business premises clean and tidy, the trash can should be sealed tightly, and make Nissan Nissin; Do a good job in preventing flies, rats and insects.

Twelve, should develop food safety accident disposal plan, food poisoning or suspected food poisoning, to immediately report to the town food and drug supervision, actively cooperate with the relevant regulatory authorities to investigate and deal with, take the initiative to do a good job in the aftermath, and shall not delay or conceal.

Thirteen. This responsibility book is made in duplicate, one for the People's Government of Bandung Town and one for the business unit.

Business unit: person in charge: person in charge:

20 _ _ _ _ _ _

Food and Beverage Safety Responsibility Letter 3 In order to strengthen the management of catering service units, ensure food safety and protect people's health and legitimate rights and interests, the US Food and Drug Administration of Huili County signed this responsibility letter with various catering service units in accordance with the Food Safety Law of People's Republic of China (PRC) and the Regulations of the People's Republic of China on the Implementation of Food Safety. Require all catering units to earnestly fulfill the following responsibilities:

First, firmly establish the awareness that catering service units are the first person responsible for food safety, study and implement the Food Safety Law of People's Republic of China (PRC), the Measures for the Supervision and Administration of Food Safety in Catering Services and other relevant laws and regulations, strengthen legal awareness, food safety awareness and industry self-discipline, do a good job in food safety in an all-round way, and put an end to food poisoning or food-borne diseases.

The second is to establish and implement the management system of food incoming inspection records, earnestly implement incoming inspection and make a good record of incoming accounting, and the accounting rate of purchased food (including raw materials), food additives and food-related products will reach 100%.

Three, put an end to the use of toxic and harmful substances, non-edible substances to process food.

Four, the implementation of staff training, health management and hygiene system. Strengthen the training of food safety knowledge for employees; Equipped with specialized personnel or part-time personnel responsible for food safety management, and adhere to the daily inspection, supervise the implementation of health management system; Ensure that all catering service employees have a health examination once a year according to the regulations, and take up their posts with health certificates after passing the examination.

Five, strictly regulate the management and use of food additives, the implementation of food additives "five specialized" (special procurement, special storage, special recipients, special registration, counter storage) management system, in accordance with the provisions of the varieties, scope of use, dosage of use and establish an account. The use of homemade beverages (including blended and freshly squeezed), homemade chafing dish bottom materials and homemade seasonings must go to the county food and drug administration to record the names of the food additives used, and publicize them in prominent positions in menus and shops.

Six, at any time to maintain health facilities and equipment, to ensure their normal operation and use.

Seven, strict implementation of tableware cleaning, disinfection and cleaning management system, according to the standard process of cleaning, disinfection and storage of tableware; The purchase of tableware supplied by centralized disinfection enterprises must establish a purchase ledger according to regulations.

Eight, maintain the internal and external environmental sanitation of the processing and business premises. Do a good job in preventing flies, rats and insects; Do a good job in the management of daily collection, storage, registration and flow record of kitchen waste according to regulations; The trash can should be sealed and covered, so as to achieve Nissan Nissin.

9. In case of food poisoning or suspected food poisoning, report to the management department of the company at the first time, actively cooperate with relevant departments to investigate and deal with it, and take the initiative to do a good job in the aftermath without delay or concealment.

Ten, strictly implement the food sample retention system.

This responsibility book is made in duplicate, one for the company and one for the person in charge.

Responsible unit (seal): person in charge:

Year, month, year, month, year

Food and beverage safety responsibility book 4 The person in charge (owner) of the catering unit is the first person responsible for food safety, and is directly responsible for the environmental sanitation and food safety of the unit, and has the responsibility and obligation to organize all food practitioners to seriously study and implement the Food Safety Law and relevant laws and regulations.

First, do a good job in food safety in an all-round way and put an end to food poisoning or food-borne diseases.

Second, study and implement the Food Safety Law, Hygienic Code for Catering Industry and Collective Dining Distribution Units and other relevant regulations, strengthen legal awareness, food safety awareness and industry self-discipline awareness, and ensure the provision of safe and qualified food to consumers.

Three, establish and implement the food and its raw materials purchase inspection record system, earnestly purchase account records and purchase acceptance. The establishment rate of the registration account for food raw material claim is 100%.

Four, do not buy or use food raw materials (auxiliary materials) that do not meet the safety standards; Ensure that food raw materials are fresh, free from rot, pests and deterioration; Foods, flavoring agents and food additives that have expired, deteriorated, are illegible or have abnormal sensory properties shall be destroyed and shall not be used.

Five, from the designated slaughtering enterprises to buy raw meat, must purchase from proper channels, certificates and tickets are complete, put an end to the use of dead or unknown origin of meat and poultry and their products.

Six, put an end to the use of toxic and harmful substances, non-edible substances processed food.

Seven, to ensure that all food practitioners in accordance with the provisions, the annual health examination, qualified with a health certificate, food practitioners with a health certificate mount guard rate 100%.

Eight, establish and improve the food safety system, strengthen the training of employees on food safety knowledge, equipped with full-time or part-time personnel responsible for food safety management, daily inspection, and supervise the implementation of various management systems.

Nine, do not abuse food additives, standardize the use of food additives and establish a food additive use account, the use of food additives must be publicized on the wall; The implementation rate of "five specialties" reached 100%.

Ten, at any time to maintain food facilities and equipment, to ensure their normal operation and meet the hygiene standards.

Eleven, strengthen the tableware disinfection work, master the correct tableware cleaning, disinfection and cleaning methods, tableware disinfection and cleaning qualified rate 100%.

Twelve, keep the environment inside and outside the business premises clean and tidy, the trash can should be sealed and covered, and make Nissan Nissin; Do a good job in preventing flies, rats and insects.

Thirteen, the occurrence of food poisoning or suspected food poisoning, to report to the local government and food safety supervision departments at the first time, actively cooperate with the investigation, take the initiative to do a good job in the aftermath, not late or concealed.

Fourteen, catering service units shall not carry enough cold dishes, cakes and raw seafood without permission.

Fifteen, in the course of business, catering services that do not meet the requirements and regulations should be immediately rectified on schedule. If they persist in not rectifying or deliberately delaying the time, the food safety functional department shall order them to stop business activities or revoke the catering service license.

Legal representative/person in charge of the responsible unit (signature)

date month year

Food safety responsibility book 5 1. Firmly establish the awareness that catering service units are the first person responsible for food safety, do a good job in food safety in an all-round way, and put an end to food poisoning or food-borne diseases.

Second, study and implement the Food Safety Law of People's Republic of China (PRC), the Regulations for the Implementation of the Food Safety Law of People's Republic of China (PRC), the Provisions on Food Safety Supervision and Management of Catering Services for Major Events, the Provisions on Examination of Catering Services License, the Measures for Food Safety Supervision and Management of Catering Services, and the Hygienic Code for Catering Services and Collective Dining Distribution Units, and strengthen legal awareness, food safety awareness and industry self-discipline awareness.

Three, establish and implement the food and its raw materials purchase inspection record system, earnestly purchase account records and purchase acceptance. The establishment rate of the registration account for food raw material claim is 100%.

Four, from the designated slaughtering enterprises to buy raw meat, must purchase from proper channels, certificates, tickets are complete, put an end to the use of dead or unknown origin of meat and poultry and their products.

Five, put an end to the use of toxic and harmful substances, non-edible substances to process food.

Six, to ensure that all food practitioners in accordance with the provisions of the health examination, qualified with health certificates, food practitioners with health certificates on duty rate 100%.

Seven, should establish and improve the food safety system, strengthen the training of employees' food safety knowledge, equipped with full-time or part-time staff responsible for food safety management, and adhere to the daily inspection, supervise the implementation of health management system.

Eight, do not abuse food additives, standardize the use of food additives and establish a food additive use account, the implementation rate of "five specialties" reached 100%.

Nine, at any time to maintain health facilities and equipment, to ensure their normal operation and use.

Ten, strengthen the tableware disinfection work, master the correct tableware cleaning, disinfection and cleaning methods, tableware disinfection and cleaning qualified rate 100%.

1 1. Keep the environment inside and outside the processing and business premises clean and tidy, and the trash can should be sealed and covered to achieve Nissan Nissin; Do a good job in preventing flies, rats and insects.

Twelve, the occurrence of food poisoning or suspected food poisoning, to report to the health supervision department at the first time, actively cooperate with the health supervision department to investigate, take the initiative to do a good job in the aftermath, and shall not delay or conceal.

Xxx health bureau

Xxx food and drug administration

Responsible unit (seal)

Legal representative/person in charge (signature)

Date:

The catering safety responsibility book 6 is based on the Food Hygiene Law of People's Republic of China (PRC) and the document spirit 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, so as to nip in the bud. Combined with the actual situation of our catering department, this responsibility book is formulated.

Comrade xxx is the first person responsible for food hygiene of 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.

I. Ensuring food quality and safety

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

2. Ensure that food must be inspected before it can be sold, and products that have not been inspected and failed to pass the inspection will never be sold.

3 to ensure that the food processing technology is scientific and reasonable, the production and processing process is strictly regulated, 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 to ensure that the packaging materials, containers, packages, tools and equipment for food storage, transportation and loading and unloading are safe and clean, and have no pollution to food.

5, actively cooperate with law enforcement agencies in accordance with the law of product quality supervision and inspection and daily supervision.

Second, strengthen environmental sanitation management.

Create a clean and generous dining service environment. In accordance with the relevant provisions of the Food Hygiene Law of People's Republic of China (PRC), do a good job in the environmental sanitation of restaurants, and keep the kitchen floor, tables and chairs, stoves, service desks and checkout counters clean. Eliminate harmful insects such as rats, cockroaches and flies and their breeding conditions. Make full use of the existing facilities and equipment in the canteen kitchen, keep the tableware clean and disinfected, and meet the relevant national hygiene standards.

Three, strengthen the health supervision and health knowledge training of food production and marketing personnel.

All staff in restaurants and kitchens must have health examination certificates, and new employees must apply for certificates before they can take up their posts. Managers have the responsibility to supervise the health of restaurant and kitchen staff and deal with problems in time.

According to "People's Republic of China (PRC) Food Hygiene Law" and "Food Hygiene Management Measures for Catering Industry", the kitchen staff in restaurants are strictly supervised and managed. 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.

Four, strict management of food raw materials, spices and food additives to prevent food poisoning.

Strictly check and keep commodity raw materials 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 that are expired, deteriorated, unclear or have abnormal sensory properties shall not be used.

Five, strict environmental and food hygiene management should be institutionalized and responsible.

There are strict requirements for the staff in every restaurant and kitchen, so as to cultivate their hygiene habits and awareness and let them really perform their duties and responsibilities.

Sixth, the accountability system.

This responsibility is based on the Food Hygiene Law of People's Republic of China (PRC) and the Measures for the Administration of Food Hygiene in Catering Industry. Anyone who violates these regulations and causes accidents or responsibilities will be investigated for the responsibility of the person in charge of the department and the person in charge of the post.

Seven, rewards and punishments

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

Eight. This responsibility book is made in duplicate, one for each person in charge of the food and beverage department and each department, and shall come into effect as of the date of signature by both parties.

Director of food safety, director of food and beverage department

Signature and seal, signature and seal

Year, month, year, month, year

7 Party A's Food Safety Responsibility Letter:

Party B:

Due to the needs of operation and management, and in order to ensure the food safety of the hotel, Party A hereby concludes and signs the following letter of guarantee in accordance with the relevant provisions of the Food Hygiene Law and the Fire Protection Law:

1. Party A employs Party B for post work, and its work contents and responsibilities shall be implemented in accordance with Party A's relevant regulations. During the employment period, Party B must strictly implement the relevant regulations of Party A, unite with colleagues and obey the arrangement. (Please refer to hotel regulations and operating procedures for details)

2. Party B shall not use food additives that do not meet the hygiene standards at work, and shall not use them excessively.

Three. Party B must put an end to fire, food poisoning and infectious diseases during the work.

4. If Party B suffers from infectious diseases during work, it must promptly notify the executive chef and stop all kitchen work.

5. In case of food poisoning, infectious diseases and fire caused by violation of operating rules, corresponding punishment shall be given according to the consequences. If it causes serious consequences, the hotel must compensate for all the losses caused by it, and the hotel can dismiss it immediately. Please refer to the "Reward and Punishment System" in the Employee Handbook for the punishment method. If it is particularly serious, legal responsibility shall be investigated.

This commitment letter of intransitive verbs is made in duplicate, one for each party.

Party A:

Party B:

Date of signature: _ _ _ _ _ _ _

Food and beverage safety responsibility book 8 Schools and food and beverage service units around schools are places prone to mass food safety accidents, and also key areas for supervision of food and beverage service links. In order to further strengthen the food safety supervision of catering services in schools and around schools, strictly implement various supervision and management measures, effectively prevent food poisoning incidents, ensure the health and life safety of teachers and students, and create a clean and hygienic dining environment, combined with the actual situation of our county, this responsibility letter is formulated:

First, fully implement the system that the school principal is the first person responsible for school food safety. School leaders should put food hygiene and safety on the important agenda of the school, hold regular meetings to study food hygiene and safety, and establish and improve the management responsibility system and accountability system at all levels. For the rectification opinions put forward by the regulatory authorities, the leaders in charge of the school must promptly instruct the relevant departments to carry out comprehensive rectification.

Second, the people's governments and offices of towns undertake the daily safety supervision of schools and catering service units around schools, formulate the annual work plan for special food safety inspection, organize a market inspection every quarter, report the work trends to relevant departments on time, urge the rectification of existing problems, participate in the implementation of emergency rescue work for major food safety accidents, ensure capital investment, and ensure food safety of catering service units.

Three, the catering service unit owner (legal representative) as the person directly responsible, accept the relevant food safety inspection guidance, responsible for the food safety of the unit.

1. Strictly abide by the Food Safety Law of People's Republic of China (PRC) and other relevant laws and regulations, and strictly implement the catering service industry norms.

2. Strictly implement the employee health management system.

3. Ensure that the environment inside and outside the restaurant is clean and tidy, and adopt effective fly-proof, mouse-proof and dust-proof facilities.

4. The food production process is standardized and meets the safety requirements.

5. Strictly control the procurement of food raw materials and the acceptance of incoming goods.

6. Strictly implement the system of tableware cleaning, disinfection and cleaning. If the food provided harms the rights and interests of consumers, it shall be handled voluntarily in accordance with the Food Safety Law of People's Republic of China (PRC) and other laws and regulations.

Four, the responsible units must strictly fulfill the above provisions, to ensure food safety, social responsibility, such as violation of the above provisions, in accordance with the relevant provisions of the economic and legal responsibilities of the responsible person.

Five, this responsibility in duplicate, by the target task unit and the target task unit each hold one copy, effective from the date of signature.

Issue the target task unit (signature) and undertake the target task unit (signature)

Signature of person in charge:

Date:

Signature of person in charge:

Date: