In order to implement the policy of safety first and prevention first, conscientiously implement the Food Hygiene Law of People's Republic of China (PRC) and other laws and regulations, further strengthen the food hygiene management in our park, eliminate the hidden dangers of food hygiene and safety, prevent food poisoning and other public health emergencies, and ensure the safety of children and teachers, the responsibility book for food hygiene and safety in this kindergarten is specially formulated.
First of all, the chef
1, show your ID.
The staff in the canteen must be physically qualified and have a physical examination once a year, so that everyone can take up their posts with certificates to ensure their health. Once the canteen staff is found to be abnormal, they should leave their posts immediately.
2. Obey the leadership and love your job.
3. Seriously implement the food hygiene law.
4, do a good job in the operating room health, it is forbidden to store sundry, pesticides, rodenticide and other harmful items in the kitchen.
5, strictly abide by the health management system, do a good job of personal hygiene, the work should be: wear work clothes, work caps, do not smoke at work, do a good job in the environmental sanitation inside and outside the canteen, do a good job of cleaning once every meal and once a day; Children's tableware and drinking utensils should be cleaned or disinfected once every meal, and the items should be placed neatly and orderly. Do a good job in front of the door and keep it clean and tidy. Check whether the water, electricity, gas, doors and windows are closed before work.
6, to prevent cross-contamination of raw food and cooked food, raw materials and finished products, food shall not contact with toxic and unclean things;
7. Containers for direct food must be washed and disinfected before use, and other utensils must be washed and kept clean after use;
8, meat dishes must be cleaned before cutting, tableware washing pool and meat dishes washing pool must be used separately;
9, food should be thoroughly cooked, and stamped with fly and dust prevention facilities;
10, it is forbidden to operate sprouted potatoes, cold food, wild mushrooms, preserved eggs, fried green beans and other foods;
1 1. Deal with garbage and waste in time, and the trash can and sewage bucket should be stamped and marked.
12, forbidden to enter the canteen, pay attention to food hygiene; Make good use of the facilities equipped in the canteen, pay attention to safety, prevent accidents, and report problems and hidden dangers in time.
13, be thrifty, don't waste food and non-staple food, listen to the opinions of teachers and parents with an open mind, ensure the quality of staple food and non-staple food, and ensure that children eat well and are full.
Second, tableware and articles disinfection
1. Tableware, dining tools and containers directly containing food must be cleaned and disinfected before use, so that one brush, two washes, three flushes, four disinfections and five cleanings can be achieved;
2. Tableware and tableware can be disinfected by thermal disinfection: put the washed tableware into a disinfection cabinet for disinfection 15 minutes; Articles can be disinfected with drugs: remove residues, wash with tableware detergent, soak in drugs, disinfect and rinse with water;
3, master the correct disinfectant configuration and disinfection methods, in strict accordance with the disinfection operation procedures, to ensure the disinfection effect and disinfection safety.
4. Do a good job of tableware cleaning to prevent pollution.
5. Disinfection of articles: cleaning, wiping and soaking with disinfection night according to different categories. Disinfectants must be kept out of the reach of children.
6. Thoroughly disinfect the area to be disinfected, leaving no dead ends.
7. Strictly abide by the disinfection regulations. If there are adverse consequences due to breach of contract, the kindergarten will investigate the responsibility of the relevant responsible person.
Third, food samples
1, the food provided for each meal must be sampled and someone is responsible;
2, each food sample is not less than 65438 000 g;
3. Use fresh-keeping bags (cleaning bags) for each food, and indicate the meal times, time and edible name: put them in the refrigerator and store them in cold storage above 10℃;
4, each meal sampling time is not less than 48 hours.
This letter of responsibility is made in duplicate, one for each party, valid from the date of signing to the date of resignation or transfer.
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Safety responsibility of kindergarten canteen Article 2 The canteen is an important department of school safety work. Strengthening food hygiene and safety in canteens is the basic strategy for schools to implement "safety first". 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.
I. Responsibility
1, pay attention to the physical condition of the staff in the canteen, and have a physical examination once a year, so that everyone can work with certificates to ensure good health.
2, vigorously promote the food hygiene law and the prevention of food poisoning related knowledge, strengthen the canteen staff's health legal concept. Supervise chefs to learn food knowledge and improve health awareness.
3. Improve the food hygiene management system, post responsibility system and responsible person to prevent food poisoning, and implement corresponding measures for each key link.
4, increase investment in health infrastructure renovation, timely repair some facilities and equipment, strict functional zoning, so that the layout is reasonable and prevent cross-contamination.
5, overall arrangement of canteen hygiene, pays special attention to the jurisdiction of the canteen indoor environmental sanitation, do not have dust, pollution, oil pollution, ditch to clean, smooth, no smell.
6, strengthen food supervision, regularly check the food situation, it is forbidden to eat raw aquatic products (seafood) on the table, do not buy spoiled, contaminated food, cooked food, cold dishes for more than 4 hours.
7, strengthen the disinfection of tableware, utensils, utensils must be disinfected after each meal. Pool, basin and other appliances should be cleaned in time.
8, often urge all cooking personnel to develop good health habits and operating system, wear work clothes, work caps, don't wear jewelry at work. It is required to maintain good personal hygiene every day, take a bath frequently, cut your nails frequently, wash your hair and get 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.
10, according to the food hygiene system, urge the cooks to make good food: the raw and cooked knives are separated from the chopping board, the meat and vegetable ponds are separated, and the cooking utensils are cleaned to achieve one scraping, two washing, three disinfection, four washing and five cleaning.
1 1, according to different seasons to kill the four pests, especially in summer and autumn as the killing season of mosquitoes, flies and cockroaches, adhere to spraying drugs to achieve no mosquitoes, flies and cockroaches.
12. Arrange students' seats for Chinese food, and ask students to queue up to enter the restaurant, and keep quiet during the meal to ensure the orderly and hygienic lunch for students.
13, manage the Chinese food special post personnel, require special post personnel, require special post teachers to be in place on time, and strive to ensure that teachers are on duty every day.
14, always pay attention to the dining situation in the canteen, and report as soon as there are special circumstances.
Second, processing
1. If the person in charge of the canteen violates the above-mentioned relevant regulations and has dereliction of duty, it will be dealt with by the leadership meeting.
2. In the event of a food accident, the school leadership will study it and give it serious treatment: treatment; If the circumstances are serious, it shall be handled by the higher authorities or judicial organs.
Three, this responsibility form in duplicate, the person in charge of the canteen and the school each hold one copy, which will take effect from the date of signature.
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In order to ensure the personal safety of teachers and students, according to the requirements of higher authorities for safety work, in line with the principle of serving teachers and students and safety first. The first responsible person of private primary schools and kindergartens must sign a letter of responsibility with the central school, and the contents of the letter of responsibility are as follows:
First, firmly establish the idea of "quality service, safety first", strengthen safety precautions and eliminate all unsafe factors.
Two, the procurement of meat and vegetables must be normal channels, tickets and other procedures are complete, and ensure that there is no pollution in transportation and storage.
Three, rice, vegetables should be cooked, do not supply cold, moldy food to teachers and students, to prevent food poisoning.
Four, canteen all employees must carry out health examination, show certificates, canteen must handle the hygiene license.
Five, to assist the teachers on duty to maintain the order of rice fields, to prevent crowded, scalded and other unsafe accidents.
Six, it is forbidden to other personnel to enter the operation room. Strengthen the management of water and power supply, standardize the operation of electrical appliances, and regularly check the lines to prevent fires.
Seven, to regularly disinfect the canteen stoves, regularly clean the environment, regularly carry out fly and rodent control work, and conscientiously do a good job in epidemic prevention.
Eight, private primary schools and kindergartens should create conditions as much as possible to provide a good environment for the normal operation of the canteen.
Nine, the implementation of the responsibility system for safety work, found unsafe accidents, depending on the specific situation for serious treatment, major issues to the higher authorities and even the judicial organs. In case of accidents caused by human factors, it shall be implemented according to the reward and punishment system of the central school.
Ten, this responsibility book is signed once every academic year, in duplicate, and takes effect from the date of signing.
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In order to ensure the safety of children's diet in kindergarten, reassure parents to work, ensure no accidents, implement the policy of "safety first, prevention first" and the idea of "who is in charge, who is responsible", kindergarten and canteen have signed the following safety management objectives:
1. Strictly control the quality of food to prevent rotten and expired food from flowing into the canteen.
2. Make cooking in strict accordance with the daily children's recipes, strictly follow the requirements of the Food Hygiene Law of People's Republic of China (PRC), adhere to the process of picking, picking, soaking and cutting daily food, and strictly clean food.
3. Classify, use, clean and disinfect all kinds of utensils in children's canteens in strict accordance with the requirements of epidemic prevention departments. According to the principle of separating raw food from cooked food, the two should not be confused.
4. Listen to the teacher's advice with an open mind and constantly improve your cooking skills. Open meals on time to ensure high-quality and sufficient food supply.
5. Adhere to regular disinfection of children's tableware every day to ensure the safety of children's collective dining.
6. All kitchen staff should wear work clothes, clean the working cap and put their hair in the cap; Do a good job in personal hygiene, change clothes frequently, wash your hair frequently, do not leave long nails, do not apply nail polish, and do not wear rings to process food.
7. After cleaning every day, all utensils should be put back in their original places, such as countertops, stoves and floors. Rinse it clean, put the seasoning into the ingredient cabinet and lock the warehouse.
8. The kitchen staff shall apply for a health certificate according to the regulatory requirements, and conduct a health examination once a year. Unqualified people are not allowed to enter the children's canteen.
9. Strangers are not allowed to enter the children's canteen, and child poisoning caused by dereliction of duty should be dealt with seriously.
10. Take good care of the children's eating utensils and kitchen utensils, and trace them in time if they are reduced.
1 1. Food should be kept in the refrigerator for 48 hours as required to prevent food poisoning in children.
12. Insist on daily safety inspection, check the stove, boiler and other facilities before the stove is ignited, and then ignite it when it is safe and feasible; After the fire, turn off the furnace in time, turn off the lighting lamps and electrical equipment, and conduct a comprehensive and detailed inspection before coming off work. Only when there are no safety hazards can you get off work. Operate in strict accordance with the operating procedures.
(This responsibility book is made in duplicate, one for the kitchen staff and one for the kindergarten. It takes effect from the date of signature and is valid for one year. )
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Safety Responsibility of Kindergarten Canteen Article 5 This year, your safety responsibility objectives are:
1, firmly establish the consciousness of "safety first, responsibility is more important than Mount Tai", and always put food hygiene and safety in the first place.
2. Strictly implement the food hygiene law, and prohibit non-working personnel from entering the kitchen. Lock the door when the kitchen is empty.
3, the kitchen staff must obtain a health certificate before they can engage in canteen service.
4. Cutters, piers and containers must be labeled and used separately. Containers for cleaning food must be used separately according to plants and animals.
5, do a good job of fly prevention, rat prevention and fire prevention.
6, kitchen staff must develop good personal hygiene habits, before the start of work, after defecation, contact with primary food raw materials or unclean tableware, containers, etc. Be sure to wash your hands thoroughly.
7. Before entering the kitchen, the canteen staff must wear clean work clothes and hats before they can work. They can't smoke, eat snacks, dig their ears or blow their noses at work. They can't carry or store personal necessities. Don't wear work clothes and shoes to enter the toilet.
8, strictly implement the canteen workflow and norms, clean up the ingredients to do a wash, two bubble, three hot, control the risk points of each operation. Do not use expired, rotten or deteriorated raw materials.
10, kitchen staff must have a high sense of responsibility and do their jobs seriously.
1 1. Kitchen staff must strictly control food access to prevent "three noes" products and expired food from entering the kitchen.
12. Children's food hygiene and safety accidents caused by dereliction of duty of canteen staff shall be borne by relevant personnel.
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In order to enhance safety awareness, strengthen safety responsibility, implement safety measures and ensure the safety of teachers and students' lives and property, a safety responsibility letter was signed with the person in charge of the canteen.
L, firmly establish the consciousness of "safety first, responsibility is more important than Mount Tai", and always put safety work in the first place.
2. Strictly implement the Food Hygiene Law, and prohibit non-staff from entering the canteen.
3, canteen staff must obtain a health certificate before engaging in canteen service.
4. Cutters, piers and containers must be labeled and used separately. Containers for cleaning food must be used separately according to plants and animals, and food must be cooked strictly and burned thoroughly.
5. Do a good job in preventing flies and rats, and do a good job in cleaning and hygiene.
6, canteen staff must develop good personal hygiene habits, before the start of work, after defecation, contact with primary food raw materials or unclean tableware, containers, etc. Be sure to wash your hands thoroughly.
7. Before entering the canteen, the canteen staff must wear clean overalls and hats. They are not allowed to smoke, eat snacks, dig their ears, blow their noses, carry or store personal necessities, and enter the toilet without overalls and shoes.
8. Tidy up the tableware in time after the children start eating, and disinfect the place where the children eat.
9, canteen staff must have a high sense of responsibility, conscientiously do their job.
10, canteen staff must strictly control food access, and put an end to "three first" products and expired food entering the park. Purchasing personnel shall establish account books and obtain product inspection certificates.
1 1. If the canteen staff neglects their duties and causes children's health and safety accidents, all expenses shall be borne by the parties concerned.
Let everyone, every place and everything always put safety first, so that every child can spend a wonderful childhood safely and grow up safely, happily and healthily!
This responsibility shall come into effect after being signed (sealed). During the responsibility period (one school year), those who neglect management will be seriously investigated for responsibility.
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In order to ensure the smooth development of middle school education and teaching, create a peaceful and harmonious campus environment for teachers and students, prevent food poisoning incidents and ensure the safety of teachers and students. In order to strengthen the awareness of safety work and implement food safety work, our school and canteen staff signed the following responsibility letter for comprehensive management of safety work:
1, canteen staff strictly implement national food hygiene regulations. Hold a health certificate and wear work clothes at work.
2, food procurement personnel, should have a relatively fixed food supply point procurement. Ensure the quality and freshness of food, and it is strictly forbidden to purchase food and raw materials that have deteriorated and exceeded the shelf life. The newly purchased food should be counted and signed by the warehouse personnel, and the ledger work should be done well.
3. Cookers must use fresh raw materials to make food, and processed food must be steamed and cooked thoroughly. Do not serve raw, undercooked or cold food.
4. Cookware must be cooked separately during food processing, cleaned and stored after use, and disinfected when necessary. The remaining finished and semi-finished products in the canteen must be raw, cooked, separated from meat and vegetables, layered, refrigerated and frozen.
5, tableware must be strictly cleaned and disinfected after each meal, and the implementation of cleaning measures.
6. Regularly clean the environment inside and outside the canteen to reduce or eliminate the places where mosquitoes and flies are produced.
9. Operate the cooker in strict accordance with the operating specifications, check and maintain it regularly, and report any damage in time.
10, canteen staff strictly manage measures, conscientiously do a good job in preventing accidents such as fire, theft and rat, and strive to do a good job in canteen safety.
1 1. Non-canteen staff are forbidden to enter the processing operation room and food raw material storage room at will to prevent abnormal events.
12, the canteen staff strictly pay attention to personal hygiene, and smoking is not allowed in the canteen.
13, adhere to the "sample retention" of food for three days.
14, canteen staff should be: neatly dressed, generous in appearance, warm and thoughtful, use civilized language, and do not quarrel with diners.
15, due to irresponsible work, dereliction of duty, food poisoning incidents, will be investigated for responsibility according to the situation, until criminal responsibility.
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In order to further strengthen the hygienic management of kindergarten canteens and ensure the quality of children's meals, the work plan of 20xx canteen is formulated in combination with the actual situation of our canteen.
1, we should continue to further strengthen the management of canteen work, strengthen technical training, and improve the professional level and service quality of canteen staff.
2, on the premise of doing a good job in the canteen, all canteen staff should actively participate in political study, constantly improve their own quality, be polite, civilized service, enthusiasm and initiative.
3. The canteen staff should wear work clothes and hats during working hours, and do not receive visitors in the canteen. Smoking and other things unrelated to work are strictly prohibited during working hours. Do not leave long nails, ensure the cleanliness of drinking utensils, floors and warehouses, and always keep the canteen clean, hygienic and orderly.
4, strictly enforce the food hygiene law, staff must hold a health certificate, to prevent health accidents.
5, do a good job of food procurement, transportation, storage, health, who found that there is deterioration and corruption of food, resolutely not pre-procurement, in case of food poisoning.
6, do a good job in kindergarten canteen hygiene, tableware should be disinfected every day, raw and cooked separately, to prevent infectious diseases.
7. Vegetables and fruits should be washed, and rice should not be eaten raw, so that you can eat and cook now.
8. Food should be kept clean, and fly prevention measures should be increased in summer to prevent food poisoning among children in the whole park.
9, all kinds of materials, food, vegetables procurement to ensure quality, supply must be timely, less procurement.
10, we should consciously do our job, work hard, and constantly improve the quality of food to ensure that there are no mistakes and accidents.
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Kindergarten canteen safety responsibility letter 9 1, kindergarten leaders should attach great importance to food hygiene and safety, with the director in charge, the deputy director in charge and part-time managers in charge. Study food hygiene and safety regularly every semester, and inspect and supervise the canteen regularly or irregularly.
2, actively cooperate with the health administrative department to conduct a comprehensive inspection of dining room tableware and food, found the problem, timely rectification.
3. Check whether the relevant licenses of the canteen are complete, and ensure that they hold relevant certificates. If there is anyone who works without a license, stop immediately.
4. Check whether the canteen strictly implements all kinds of food hygiene laws and regulations and kindergarten food hygiene system, and investigate and deal with those who violate them immediately.
5. Check whether the canteen sells rotten and harmful food. If rotten food is found, it must be destroyed immediately.
6. Check whether the sanitary environment of the canteen is clean and tidy.
7. Check whether the dining room tableware is cleaned, rinsed, rinsed and disinfected, and whether there are cleaning facilities.
8. Check whether the meals in the canteen are cooked separately.
9. Check whether there are 200 grams of various dishes in the canteen that day and refrigerate them for 48 hours. Those who do not comply with the specified requirements must be rectified immediately.
10, kindergarten food hygiene and safety, with Xie (director) as the first responsible person.
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In order to strengthen school food safety management, prevent school food poisoning accidents, effectively protect the health and life safety of school teachers and students, and implement food safety work. According to the regulations of higher authorities on food hygiene and safety, the school and the canteen administrator signed a letter of responsibility for food hygiene and safety in the school.
I. Job responsibilities
1. Cooperate with the school to be fully responsible for canteen management, urge each post to strictly abide by rules and regulations and implement work norms, and timely improve the rectification notice issued by superiors.
2. Firmly establish food safety awareness, conscientiously implement the Food Safety Law, the Regulations on Hygiene Management in School Canteen and the Regulations on Students' Collective Dining and other relevant laws and regulations, stick to their posts, and inspect and supervise the quality, quantity and hygiene of canteen meals every day; Timely handle and correct violations of health system and management system; Put forward rectification opinions on existing problems in time, eliminate potential safety hazards in time, and ensure the normal work of school canteens. Losses or food safety accidents caused by AWOL, neglect of management, dereliction of duty or violation of the system, which cause harm to students and school personnel, shall be borne and compensated.
3. Carefully check whether the canteen two certificates (employee health certificate and hygiene license) are complete or expired.
4. Educate canteen staff to love their work and serve teachers and students enthusiastically; Strict implementation of operating procedures and health standards; Strictly improve food hygiene; Strictly control the purchase and sale; The purchase of grain, oil and vegetables must be through formal channels, and the procedures for issuing tickets are complete; Carefully remember the purchase ledger to ensure no pollution during transportation and storage; Do a good job in the training of canteen employees, not less than twice a semester, with teaching plans and records.
5. Supervise the canteen staff to keep the canteen clean (cleaning every day, cleaning every week). The operating room should be separated from raw and cooked; Do a good job in the recycling, cleaning and disinfection of tableware; Do a good job in fire prevention, anti-virus, anti-theft, fly prevention, rat prevention and food poisoning prevention in strict accordance with the requirements (keep samples for each meal); Carefully supervise and inspect the environmental hygiene and food hygiene of the canteen to ensure the quality.
6. It is strictly forbidden to use rotten, deteriorated, polluted and inferior raw materials, and it is not allowed to purchase, process and sell fake and inferior, expired and moldy food; Do not sell raw and cooked food that does not meet the hygiene quality standards; It is forbidden to eat leftovers to prevent food poisoning (if there is a report, the canteen administrator will be held accountable directly after investigation).
7. In case of food poisoning, the canteen administrator should report to the school at the first time, and then the principal should report to the central school in time.
Second, the accountability system
If the problems existing in the inspection of schools and higher authorities are not rectified in time, or there is a report, the administrator will write a written inspection and rectification opinion, and put it on record in informed criticism Interim School. The responsibility of hygiene and safety in school canteens occurred, and the number of people was less than 5. If the annual assessment is unqualified, the qualification for selection will be cancelled. If the circumstances are bad, the canteen manager will be relieved. If there are more than 30 persons (including 30 persons) responsible for the health and safety of school canteens, they shall be relieved of their duties as canteen managers and shall not apply for canteen managers for life. If the circumstances are serious, legal responsibility shall be investigated.
This responsibility form is made in duplicate, one for the school administrator and one for the canteen administrator. If the canteen manager changes it, he should sign it again.
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