The responsibility letter is a written document with clear responsibilities, which requires both parties to clearly write down the specific scope and responsibilities, and strictly perform their respective responsibilities and obligations in writing. The following is my food safety responsibility book, please check it.
Food safety responsibility 1
In order to strengthen food safety supervision in our township, protect people's health, establish and improve the food safety supervision network, and implement the "first inquiry responsibility system" and "one-vote veto system" in accordance with the requirements of "local people's governments at all levels take overall responsibility for local food safety". Therefore, the Township People's Government decided to sign a letter of responsibility for food safety with all units.
First, strengthen the construction of leading bodies and implement various responsibilities (25 points)
1, leaders attached great importance to it, and the organization was sound. A leading group for food safety was established with the village (community) secretary as the leader and the heads of departments and units as participants, and the food safety information officers of villages (communities), departments and units with clear responsibilities were defined. Get six points. (See related brands and materials)
2, clear working mechanism, make the system sound and on the wall. Get four points. (See related brands and materials)
3, study and formulate the annual overall work plan and scheme of food safety at village level and departmental units, and put it into practice. Get five points. (View related information)
4, food safety work typical information submitted throughout the year not less than 2. Get two points.
5, there are regular food safety work summary and food safety year-end summary. Get three points.
6, food safety funds have been implemented, record 5 points.
Two, increase the daily supervision, to ensure the completion of the task (40 points)
1, establish and improve the supervision ledger, and comprehensively grasp and understand the food safety situation within the jurisdiction. Record 10 (check the information). Among them, dynamic mapping and submission account for 4 points, and each missing quarter will be deducted 1 point. Hidden trouble investigation accounts for 6 points.
2. Organize and coordinate various functional departments to carry out special rectification, supervision and inspection of the food safety market within their respective jurisdictions, timely discover and deal with major food safety hidden dangers and problems within their respective jurisdictions, and report to the Office of the Rural Food Safety Leading Group. Get five points.
3, before the 28th of each month, timely report the rural dinner monthly report, including 10.
4. Regularly check the health certificates of rural chefs and employees in the food industry, and assist the rural food safety office to implement the work of reporting and filing rural dinners, auditing and guiding, and physical examination training for rural chefs, with a score of 10.
5. During the holidays, someone should be on duty, report regularly, and report the hidden dangers and problems of food safety in this area in time. Get five points.
Three, to carry out social propaganda work, create a good atmosphere (15 points)
1, formulate the work plan of food safety publicity and education in villages (communities) and departments. Record 2 points (check the information).
2. There are permanent publicity columns and fixed publicity slogans, and 3 points (check the records and see the scene).
3, to carry out various forms of food safety publicity and education activities, popularize food safety knowledge, improve the awareness and ability of the whole people to prevent food safety accidents, and promote the level of social supervision. Record 10 (check data and site). Among them, promoting food safety into enterprises, farmers and construction sites, 1 minute. 2 points for publicizing and reporting the food safety work of villages (communities) and units. Organize food safety liaison officers and information officers to participate in the training and study organized by the county food safety office, and record 2 points. Organize employees to participate in education and training organized by county and township supervision departments, and add 3 points.
Four, do a good job in demonstration work, establish a long-term mechanism (20 points)
1, in accordance with the standards for demonstration creation, do a good job in the creation of qualified village level, and all departments and units cooperate with the Food Safety Office of villages and towns to do a good job in the creation of food safety demonstration villages and towns. Score 10.
2, comprehensively increase the demonstration, to create food safety qualified villages (communities), demonstration enterprises, supermarkets, shops, etc. Get five points.
3, the establishment of agricultural industry standardization demonstration base and healthy ecological breeding base. Get five points.
Five, in order to effectively assess the villages (communities), departments and units of food safety assessment task completion, the township food safety work leading group at the end of the year will organize a comprehensive assessment of villages, communities, departments and units, assessment results into target management, commend and reward the villages (communities), departments and units that have completed the task, and implement a "one-vote veto" for major food safety accidents caused by non-performance of duties and inadequate supervision.
Person in charge of suburban township people's government (seal):
Responsible unit: (seal) Responsible person:
February 2000 _ _
Responsibility book for catering food safety II
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, 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.
board of health
Food and drug administration
Responsible unit (seal)
Legal representative/person in charge (signature)
Date, year and month
Food and beverage food safety responsibility 3 pages
In order to strengthen the management of catering service units, ensure food safety, and safeguard people's health and legitimate rights and interests, according to 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, the US Food and Drug Administration of Huili County signed this responsibility letter with various catering service units. 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):
Date, year and month
Person in charge:
Date, year and month
Food and beverage food safety responsibility 4 pages
According to the Food Safety Law of People's Republic of China (PRC), the Regulations for the Implementation of the Food Safety Law, the Measures for the Administration of Catering Service Licensing, the Measures for the Supervision and Administration of Catering Service Food Safety, and other laws and regulations, combined with the actual situation of catering service units in the township, we will further implement the main responsibility of business units to ensure food safety in the catering sector. Township (town) food and drug supervision and management office and catering unit: responsible person: sign the food safety responsibility book for catering service.
First, firmly establish the awareness that the catering service unit is 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, 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 come into effect as of the date of signing. If it needs to be re-signed after being damaged or lost, it shall be signed by the township US Food and Drug Administration.
Supervision unit (seal)
Responsible unit (seal)
Person in charge (signature)
20__ _ _ _ _
Office system of American Food and Drug Administration in Bailixiang
Food and beverage safety responsibility Article 5
In order to further implement the instructions of the superior on strengthening the food hygiene and safety in the canteen, maintain the stability and safety of the school, strengthen the management of the canteen, put an end to poisoning accidents, establish and improve the responsibility system for food hygiene and safety in the school, clarify the responsibilities, implement them to people, and ensure the food hygiene and safety in the school canteen, this book is specially signed.
First, the food hygiene and safety in the school canteen is directly related to the health of students. The canteen contractor is the person in charge of the canteen post. The canteen post is responsible for all the accidents that endanger life and health caused by hygiene in front of the canteen, man-made and accidental.
Second, the canteen must pay attention to hygiene, ensure that the kitchen and canteen are clean and tidy, free from oil pollution, mildew, rats, flies, cockroaches and insects, and no other toxic substances are allowed to be stored. Kitchen, dining room and tableware should be disinfected regularly, and epidemic prevention work should be done seriously.
Third, strictly control food procurement.
The responsible person must implement the food hygiene law, strictly control the quality of food, and must not buy moldy and spoiled food and vegetables.
Four, the student canteen, especially the operation area, resolutely put an end to non-staff members, and the resulting safety accidents shall be borne by the person in charge of the canteen. Prevent bad people from poisoning, and take timely measures to deal with problems when found.
Five, strict control of grain storage and sales.
(1) Food storage should be put on shelves in categories, separated from the ground by partitions, and inspected regularly. Food that has deteriorated or exceeded its shelf life should be handled in time. Refrigeration equipment used for preservation must be labeled, and raw food, semi-finished products and cooked food should be stored in separate compartments.
(2) The procedures must be strictly followed, and the meals and vegetables should be thoroughly cooked. Do not supply cold and moldy meals to teachers and students to prevent food poisoning. In the event of poisoning, the parties concerned should be held accountable.
(3) Food usually lasts no more than 2 hours after cooking and before selling.
(4) The leftovers in the canteen must be refrigerated for no more than 24 hours. If it is confirmed that there is no deterioration, it must be thoroughly heated at high temperature before it can continue to be sold. Overnight leftovers may not be sold.
(5) Not less than100g of each sample dish should be left in the refrigeration equipment and kept for more than 48 hours for inspection.
(6) Snacks and cold drinks are not allowed in the student canteen, and the responsible person must act in accordance with the Food Hygiene Law. If you don't act according to the Food Hygiene Law, the perpetrators will be responsible for all accidents and bear all economic losses and criminal responsibilities.
Six, strictly control the health of employees:
(1) Employees in canteens must hold health certificates.
(2) The canteen staff shall abide by the relevant provisions of the dress code. Chefs must pay attention to personal hygiene, wash their hands after defecation, often cut their nails, wash clothes frequently, wear hygienic clothes and hats when cooking, and take good diseases from their mouths.
(3) When employees in the canteen suffer from diseases that hinder food hygiene, such as cough and fever, they should leave their posts in time, and can only resume their jobs after finding out the reasons or curing them.
This responsibility form is made in duplicate, one for each person in charge of the school and canteen, and shall be implemented as of the date of signature.
Person in charge of the school:
Head of canteen:
__X middle school
_ _ year x month x day
Food and beverage food safety responsibility 6 pages
1. Strictly abide by the Food Safety Law of People's Republic of China (PRC) and other relevant laws, regulations and standards, equip with food safety management personnel, establish and improve the food safety management system, strictly implement the operating specifications of catering service posts, and firmly establish the concept of safety first and honest management.
Two, strictly implement the health management system for employees, regularly do a good job in health examination and food safety knowledge training and education for employees, and supervise employees to maintain good personal hygiene.
Three, keep the catering service processing and business premises clean and tidy, and take effective measures to eliminate rats, cockroaches, flies and other harmful insects and their breeding conditions.
Four, strictly implement the provisions of the catering service food procurement, the establishment of food incoming inspection record system, do not purchase and use food and food additives with nonstandard labels and unknown sources, and do not purchase and use any substances other than food additives that may endanger human health.
Five, strictly regulate the storage and use of food additives, the implementation of food additives "five specialized" (special procurement, special storage, special recipients, special registration, special counter storage) management system, in accordance with the provisions of the varieties, scope of use, dosage of use and establish a use account.
6. If there are homemade chafing dish bottom materials, homemade beverages (including blended and freshly squeezed) and homemade seasonings, ensure that the names of the food additives used are filed with the food safety supervision department of catering service as required, and publicized in the eye-catching position and menu of the store.
Seven, all aspects of the food production process operation norms and meet the safety requirements, do not use non-food raw materials to process food, do not use expired and contaminated food, do not use non-food utensils and containers, packaging materials.
Eight, strictly implement the tableware (drinking utensils) cleaning and disinfection system, according to the standard process to clean tableware (drinking utensils), do not use unqualified tableware, tools and containers without disinfection.
Nine, the restaurant set up eye-catching no smoking words and signs, and equipped with full-time (part-time) staff to discourage smokers.
Ten, consciously accept the supervision of consumers, news media, truthfully and actively answer the consumer, media consultation about food safety in catering services. If there is any illegal act, this unit is willing to bear the legal consequences.
Signature:
Date: Year Month Day