Responsibility letter for canteen staff's safety production objectives (9 general articles)

In the ever-changing modern society, people gradually realize the importance of responsibility letter, which states the responsibility scope and responsibilities, and is mostly used in parallel documents. I'm sure that most people have a headache in drawing up the responsibility book. The following is the responsibility book of canteen staff's safety production target (9 general articles), which I have carefully compiled. Welcome to share.

target responsibility letter of canteen staff for safe production 1

In order to further strengthen the food safety management of school canteens in Shaoyang County, clarify the responsible subjects, implement management responsibilities, prevent collective food poisoning accidents, and protect the health and life safety of school teachers and students, this responsibility letter is specially signed.

school responsibilities:

1. Seriously implement the laws, regulations and rules related to school food safety work, and be responsible for the management of food safety work in this unit.

2. Establish the principal responsibility system for food safety. The principal in charge of the school is the first person in charge of food safety management in the school canteen.

3. Set up full-time food safety management personnel, establish and improve food safety management organizations and related systems, and ensure that all systems are implemented.

4. The school must obtain the Catering Service Permit and operate in strict accordance with the relevant requirements of food safety.

5. School canteens are strictly forbidden to operate by contract.

6. When purchasing food in school canteens, we should strictly follow the provisions of the Food Safety Law, purchase food provided by licensed producers and operators, obtain certificates and tickets according to regulations, carefully remember the purchase account, and do a good job of keeping food samples as required.

7. Ensure that employees hold valid health certificates for post operation, and arrange management personnel and employees to receive food safety knowledge training according to regulations.

8. timely rectify the rectification opinions on food safety put forward by the food and drug supervision department, and put them in place.

9. Do a good job in food safety education and publicity, and improve the food safety awareness of teachers and students.

1, the establishment of food safety emergency plan. Once a food poisoning accident occurs, it should be reported truthfully and kept at the scene immediately, effective control measures should be taken, and rescue work should be organized to prevent the food poisoning from expanding. Actively cooperate with the county food and drug administration and other relevant departments to investigate food poisoning.

responsibilities of county food and drug administration:

1. examine and issue catering service licenses in strict accordance with the licensing conditions of school canteens.

2. Implement supervision according to the evaluation grade of the school canteen in the previous year, and the frequency of supervision shall not be less than 2 times throughout the year; Continue to implement the supervision and publicity of school canteens, quantitative classification management.

3. Inform the education authorities in time about the school canteens found in the inspection that failed to meet the food safety requirements, the problems found in the inspection, the administrative punishment and the rating of the school canteens.

4. Put forward rectification opinions in time for behaviors that do not meet food safety requirements, track and review the rectification situation within the specified time limit, and impose administrative penalties on serious illegal behaviors.

5. Train school leaders, health managers and employees on food safety.

6. After receiving the school food safety accident report, we should promptly organize on-site investigation and handling, take effective control measures to prevent the accident from expanding, and report the accident according to relevant regulations.

if the school and food and drug supervision departments fail to perform or improperly perform their food safety duties and other dereliction of duty, resulting in food safety accidents in school canteens, all responsible subjects and relevant responsible personnel will bear corresponding responsibilities in accordance with relevant laws and regulations.

this responsibility letter is made in duplicate, with the school and the food and drug supervision department holding one copy respectively.

the responsibility book of canteen staff's safety production target on October, 22

School diet is directly related to the health and safety of teachers and students, and has attracted the attention of leaders at all levels and society. In order to strengthen the health and safety management of canteen and ensure the health of teachers and students, the responsibility book for health and safety management of canteen is signed.

1. The canteen contractor shall strictly abide by the school management system, abide by the law, strictly abide by the hygiene requirements of the Food Hygiene Law, and provide safe and hygienic food for teachers and students.

2. The contractor shall employ personnel who meet the requirements of food hygiene industry to engage in canteen service. You must show your Health Certificate to the school before taking up your post. Practitioners should have good ideological and moral character, without any violation of law and discipline, and have certain educational ability. Have good personal habits. Canteen contractors should be responsible for providing employees with professional training, so that they have a high sense of responsibility and service, conscientiously do their own jobs and strictly control the quality. Employees should wear work clothes and work hats when they take up their posts, so as to be clean and tidy.

3. The canteen contractor shall be responsible for arranging the staff to clean the sanitation inside and outside the canteen, keep it clean at any time, and provide a clean and hygienic dining environment for teachers and students. Arrange special personnel to be responsible for cleaning and disinfection, and keep them clean and tidy at any time. Disinfection should be registered. Cookware and utensils in the canteen (including tableware and cabinets for personal use by cooks) should be stored in a standardized way and cleaned thoroughly. Tableware is washed, brushed, washed and disinfected.

4. The canteen contractor shall provide sanitary food for teachers and students on time according to the regulations of the school, and observe the dining schedule. The canteen sells food by unified credit card, and cash purchase is prohibited.

5. The canteen contractor shall be responsible for the daily management of the canteen, and manage and inspect the safety, hygiene and food storage of the canteen. Rice, flour, oil, meat, and dry goods shall be uniformly purchased at designated points, and relevant procedures shall be obtained when purchasing, and logistics management personnel shall be notified to register in time when purchasing. Non-staple foods and seasonings that are rotten, have no trademarks, have no packaging, and have no production preservation date shall not be purchased. If the purchase procedures are irregular or the goods are purchased at non-designated places, all of them will be confiscated, and the business qualification will be cancelled.

6. Strictly implement the storage system, keep the goods by special personnel, and register the goods in and out. Indoor sanitation shall be kept free of dust, garbage, sewage and rats; It should be clean, dry and ventilated, and the food should be stored in categories and covered with containers. Take regular inventory, and destroy the expired mildew and worms in time. Non-canteen personnel are prohibited from entering the canteen operation room and warehouse, and non-canteen keepers are prohibited from entering the canteen warehouse to prevent sick people from bringing in bacteria and viruses; Do a good job in fire prevention, theft prevention and poisoning prevention to ensure safety and prevent poisoning incidents.

7, canteen contractors should strictly control the processing procedures, and each link should meet the hygiene standards to ensure that the food meets the hygiene requirements. Processed food must be cooked thoroughly. Processed cooked products should be stored separately from food raw materials or unfinished products, and unfinished products should be stored separately from food raw materials to prevent cross-contamination. The operation room shall be kept free of mosquitoes and flies, equipped with two knives, two boards and two plates, and the raw and cooked dishes shall be separated, and the red and white cases shall be separated to prevent cross-contamination.

8. goods that are spoiled and moldy will not be purchased, accepted, processed or sold.

9. Refrigeration equipment shall be kept clean and hygienic, raw and cooked separately, and cleaned regularly.

1. Adhere to the sample retention system and make registration.

11. The original of this responsibility letter is in duplicate, and the school security office and the General Affairs Office each keep one copy. Other relevant personnel shall hold copies.

12. This responsibility letter shall come into effect from the date of signing and shall be abolished from the date of signing in the next year.

General Affairs Office:

(signed by canteen contractor): canteen staff safety production target responsibility letter 3

The canteen is an important department of school safety work. Strengthening the food hygiene and safety in canteens is the basic strategy to implement the "safety first" in schools. In order to enhance the safety awareness of the canteen, resolutely put an end to accidents, and implement the responsibility system for safety work, this responsibility book is specially signed according to the responsibility requirements of the person in charge of the canteen.

1. Responsibility

1. Pay attention to the physical condition of the canteen staff and have a physical examination once a year, so that everyone can work with certificates to ensure good health.

2. Vigorously publicize the food hygiene law and the relevant knowledge of preventing food poisoning, and strengthen the concept of hygiene rules for canteen staff. Urge the cooks to learn food knowledge and improve their health awareness.

3. Improve the food hygiene management system, post responsibility system and the person responsible for preventing food poisoning, and implement corresponding measures for each key link.

4. Increase the investment and reconstruction of health infrastructure, repair some facilities and equipment in time, and strictly divide the functions, so as to make the layout reasonable and prevent cross-contamination.

5. Make overall arrangements for the sanitary work of the canteen, pay special attention to the indoor environmental sanitation under the jurisdiction of the canteen, and ensure that there is no dust, pollution and oil pollution, and the ditch should be clean, unblocked and free of peculiar smell.

6. Strengthen food supervision and regularly check the food situation. It is forbidden to serve raw aquatic products (seafood) on the table, and it is forbidden to buy spoiled and polluted food. Cooked food and cold dishes will take more than 4 hours.

7. strengthen the disinfection of tableware and utensils, and their utensils must be disinfected after each meal. Pools, pots and other utensils should be cleaned in time.

8. Always urge all cooks to form good hygiene habits and operating systems, and wear work clothes and 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.

9. Supervise the cooks to pay attention to the safety of electricity and gas, and close the doors and windows in time. Once people leave, close the doors and windows behind them.

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

11. Kill the four pests according to different seasons, especially in summer and autumn, and stick to spraying drugs to ensure that there are no mosquitoes, flies and cockroaches.

12. Arrange the seats for students' Chinese food, ask students to queue up to enter the dining room, and basically keep quiet when eating, so as to ensure the orderly and hygienic lunch for students.

13. Manage the special personnel on duty for Chinese food, require special personnel on duty, and require special teachers to be in place on time and work hard to ensure that teachers are on duty every day.

14. Always pay attention to the dining situation in the canteen and report it as soon as special circumstances happen.

II. Handling

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

2. If there is a food accident, the school leadership team will study it and give it serious treatment. Serious cases shall be handled by higher authorities or judicial organs.

3. This responsibility form is made in duplicate, with the person in charge of the canteen and the school holding one copy respectively, which will take effect from the date of signing.

xxX

Responsibility letter of canteen staff on xx, XX, XX, XX 4

In order to further strengthen the safety work of school canteens in our town and ensure the health and food safety of teachers and students, Chengguan Town Central School signed the following responsibility letter of canteen safety work with schools and kindergartens with canteens:

1.

2. Establish and improve the management system of canteen safety work, post one copy on the wall and file one copy each, and the school and the person in charge of the canteen sign the responsibility book for safety work.

3. Set up a canteen management team attended by school leaders, teaching staff and students, and check the safety situation in all aspects of the canteen every day and keep records.

4. The canteen raw materials shall be purchased at designated points. The purchasing ledger shall be sound and the records shall be complete. It is strictly forbidden for expired or unqualified raw materials to enter the canteen.

5. The canteen has facilities to prevent flies and rats. The operation room and dining room are clean and tidy, and the ground is free of dirt and sewage. The cookware is clean and free of dirt. The tableware used in a unified way should be disinfected by a disinfection cabinet.

6. Employees in the canteen should have health certificates and meet the requirements of "four diligence" and "four noes", that is, washing hands frequently, cutting nails frequently, having a haircut, taking a bath frequently, washing quilts frequently and changing work clothes frequently. No long nails, no nail polish, no ring and no smoking at work.

7. Separate the noodle, vegetable and meat cases in the operation room, and separate the raw and cooked operation tools, and there are no articles unrelated to work.

8. The environmental sanitation of the canteen shall be "four-fixed", that is, personnel, time, materials and quality shall be fixed to ensure a clean and tidy environment.

9. Form a system in which the school (park) leader dines in the student canteen, and the school (park) leader and the deputy school (park) leader in charge of canteen safety shall dine in the student canteen at least twice a week, and keep records.

1, canteen food sample time not less than 48 hours.

person in charge of canteen safety in Chengguan Town Central School:

person in charge of responsible school (kindergarten): canteen staff's target responsibility for production safety 5

The school canteen is an important department in school food safety work. Strengthening the food hygiene and safety in canteens is the basic strategy to implement the "safety first" in schools. In order to enhance the safety awareness of the canteen, resolutely put an end to accidents and implement the responsibility system for safety work. In order to effectively strengthen the management of school canteens, prevent food poisoning or food safety accidents in schools, and ensure the health and safety of teachers and students, this responsibility book is specially signed according to the requirements of the responsibilities of cooks.

1. Carry out health examination as scheduled as required, participate in health knowledge training, and work with a health certificate.

second, to develop good hygiene habits and operating systems, cooks must wear neat and clean work clothes, and achieve "four diligence" in personal hygiene, that is, taking a bath and having a haircut, washing clothes and bedding, changing work clothes, washing hands and cutting nails frequently.

third, the cooks should comprehensively arrange the sanitation work of the canteen, pay special attention to the indoor and outdoor environmental sanitation under the jurisdiction of the canteen, and keep the indoor and outdoor environment clean, clean, free of sundries, oil stains and odors, clean windows and doors in time, and clean up garbage in time.

Fourth, 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. prevent flies, dust and rats, so that there are no mosquitoes, flies, rats and cockroaches indoors.

6. Separate raw and cooked food utensils; Every vegetable is carefully cleaned.

7. keep all kinds of utensils, cookers, steamers, tables, vegetable piers, chopping boards and vegetable cutters in the operation room clean and tidy.

8. Pay attention to electricity prevention, fire prevention and theft prevention, prevent bad people from poisoning and pollution, and close the doors and windows of the canteen in time. Once people leave, close the doors and windows behind them, and pay attention to their own safety during work.

9. Try your best to make the food delicious and nutritious.

1. Treat teachers and students like family, and serve them with a smile and civility, so as to satisfy teachers and students.

Xi. Always pay attention to the dining situation in the canteen and report it as soon as special circumstances happen.

12. Love your job, observe working hours, treat your work with a high sense of responsibility, and do it according to the rules required by the school.

if the accident is caused by the failure to perform the above provisions, the cook shall bear all the responsibilities.

Signature (seal) of the person in charge of the school:

Signing date: March 1, XXX. Responsibility letter of canteen staff on production safety target 6

In order to ensure the health and food hygiene and safety of all teachers and students and put an end to food poisoning accidents,