In today's social life, the responsibility book is used more and more. Responsibility is what you should do in your post, and documents that don't do your job well will bear the bad consequences. How should the responsibility book be drafted? The following is the canteen safety responsibility book (7 selected articles) that I compiled for you. You are welcome to study for reference. I hope it helps you.
In order to ensure the personal safety of teachers and students, according to the requirements of higher authorities for safety work and the principle of serving teachers and students and putting safety first, the school and the canteen contractor signed this responsibility letter through consultation.
First, firmly establish the idea of "quality service, safety first", strengthen safety precautions and eliminate all unsafe factors.
Two, the purchase of grain, oil 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, and three are not allowed to eat, to prevent food poisoning.
Four, the canteen all employees must carry out health examination, show certificates. All canteens must apply for hygiene licenses.
Five, the canteen staff must maintain the order of rice fields, to prevent crowded, burns and other unsafe accidents.
Six, it is forbidden to other personnel to enter the operation room. Strengthen the management of water source and power supply, standardize the use of electrical appliances, regularly check lines to prevent fires, and regularly clean water towers to ensure water hygiene.
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, 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.
Nine, this responsibility book is signed once every academic year, in duplicate, and takes effect from the date of signing.
School (seal):
Canteen contractor:
In charge of leadership:
In order to further implement the opinions of the Ministry of Education and other five departments on strengthening the work of college students' canteens, the second responsibility letter strengthens the management of canteens, clarifies responsibilities, ensures that food-borne diseases such as food poisoning do not occur, guarantees the health and safety of teachers and students, and promotes the sustainable and healthy development of canteen work in our hospital. According to the spirit of "Food Hygiene Law of People's Republic of China (PRC)", "Interim Provisions on the Investigation of Administrative Responsibility for School Food Poisoning Accidents" and "Management System of Canteen in Hengyang Vocational and Technical College of Finance and Economics", this responsibility letter is formulated.
First, the person in charge of the canteen must consciously accept the management and supervision of the superior administrative department and the food safety leading group of the college, constantly enhance the awareness of prevention, improve various rules and regulations, strictly implement the regulatory responsibilities, and be foolproof.
Two, in strict accordance with the requirements of the Food Safety Law, strictly control the procurement, processing, storage and sales of food, specifically:
1. All staff members must hold "health certificates", and non-staff members are strictly prohibited from entering the canteen.
2, the establishment of canteen materials procurement, acceptance ledger, bulk materials must be centralized procurement, must obtain "three certificates" (food hygiene license, business license, product inspection certificate), animal products should obtain product quarantine certificate, it is strictly prohibited to sell "three no food" expired food and spoiled food. Use food additives in strict accordance with relevant state regulations.
3, strictly abide by the vegetable soaking system, and designated persons responsible for, have a registration record every day.
4, food storage should be classified, shelved, partitioned, stored off the ground, raw and cooked food should be isolated to avoid cross infection, cooked food must be thoroughly heated overnight before it can be sold.
5, improve the tableware disinfection system, cooked food sample retention system, health management system, often keep the internal and external environment clean and tidy, take effective measures to eliminate harmful insects such as rats, cockroaches, flies and their breeding conditions.
6. Establish a safe operation management system, consciously maintain the dining order, and maintain the safety of electricity, water and fire.
Three, the above paragraphs are the basic requirements that the person in charge of the canteen, the canteen staff, the canteen supervisor and the store must abide by, and must be strictly observed, and consciously accept the inspection and supervision of the higher administrative department and the college. If there is any violation, if it is determined by the superior administrative department and the hospital that it has not caused accidents and losses, it will consciously accept the investigation and punishment of the relevant departments at the higher level. Those who cause safety accidents such as food poisoning and epidemic of infectious diseases among teachers and students shall bear corresponding responsibilities in accordance with the Interim Provisions on the Investigation of Administrative Responsibility for Food Poisoning Accidents in Schools.
Signature of the representative of the college administrator: canteen (shop)
Person in charge:
Xx year xx month xx day
In order to ensure the health of all teachers and students and food hygiene and safety, and prevent food poisoning accidents, in line with the principles of "who is in charge, who is responsible" and "who is dereliction of duty, who is responsible", the school and the person in charge of the canteen signed a food safety and hygiene responsibility letter as follows:
1. Chefs must have a valid health certificate. Do not recruit non-local registered chefs and people with bad behavior, and do not recruit people under the age of 55 for men and 50 for women, 18.
2. Food procurement: Food and raw materials must be purchased from business units with valid hygiene licenses, and flour, rice, soy sauce, vinegar and edible oil must be purchased from designated units with market access licenses, and the purchase licenses must be registered. Salt must be purchased from a salt company with a salt purchase license. Vegetables should be kept fresh, free from impurities, rot and pesticide residues, and food hygiene agreements should be signed with suppliers. Don't buy cooked food. You need a certificate to buy meat. It is strictly forbidden to purchase nitrite, sweeteners, saccharin, chemical pigments and other non-food raw materials. It is strictly forbidden to purchase foods with rancid oil, mildew and insects, unclean, mixed with foreign bodies or abnormal sensory properties, containing toxic and harmful substances and contaminated by toxic substances, and it is strictly forbidden to purchase "three no products".
3. Food processing: Processors must know the knowledge of food hygiene, and check raw materials and auxiliary materials before processing, and must not use deteriorated or other raw materials with abnormal sensitivity. All kinds of food raw materials must be cleaned before use, vegetables and meat should be washed in separate pools, raw and cooked separately, tools should be used exclusively, stored in designated places, washed and disinfected after use, and kept clean. Cooking should be thoroughly cooked, and the central temperature should not be lower than 70℃. Processed cooked products should be stored separately from raw materials and semi-finished products. Cooked products overnight and after meals must be fully heated before eating, and cold salads that are easy to deteriorate should not be processed.
4. Food storage: The warehouse should be kept clean and ventilated, free from pests such as rats and flies. It is forbidden to store harmful and toxic substances and sundries. Food should be classified, put on shelves, off the ground, inspected regularly, and food that has deteriorated or exceeded its shelf life should be handled in time. The warehouse should be locked, kept by a special person, and go through the warehousing procedures.
5. Disinfection and sample retention: Ensure that the cookware and tools are disinfected once, and the samples of the main and non-staple foods are 250g each for 48 hours.
6. Environmental sanitation: the function room should be kept clean, the machines and pools should be kept clean, and all kinds of appliances should be kept clean, free of rats and flies, and garbage and wastes should be treated in time.
7. Dust-proof, anti-theft, anti-poisoning and anti-electric shock. Someone is on duty every night, and lock the door and close the window in time.
8. The person in charge of the canteen shall bear all economic and legal responsibilities for food poisoning or other accidents between teachers and students caused by food hygiene problems.
The responsibility book is in duplicate, one for the person in charge and one for the school record. When the responsible person works in this position, the responsibility letter is always valid.
School seal:
Signed by:
Signature of person in charge:
Dining room safety responsibility book 4 School canteen hygiene is a major event related to the health and safety of all teachers and students. In order to better ensure food hygiene, prevent diseases from entering the mouth, and serve teachers and students and teaching, this responsibility letter is specially signed with the person in charge of the canteen.
1. The person in charge of the canteen should study hard and lead the employees in the canteen to study seriously the hygiene system of food sales, food hygiene management, food rough machining, cooking, canteen management, refrigerator refrigeration, tableware cleaning and disinfection, and tableware hygiene that food employees must master.
Second, the person in charge of the canteen must go to the designated medical institution for physical examination once every semester and hold a health certificate.
Third, the person in charge of the canteen should wear work clothes and work hats when going to work.
Four, the person in charge of the canteen should purchase food in line with the principle of richness and economy. The purchased food must first be inspected for freshness to ensure that no spoiled food flows into the canteen.
Five, the person in charge of the canteen should establish the system of receiving, registration and acceptance of food.
Six, the person in charge of the canteen should work with the canteen staff to do a good job in canteen hygiene and rat and fly prevention.
7. Non-canteen personnel are not allowed to enter and leave the processing zone at will during work, and the doors and windows should be closed in time after work.
Eight, canteen emergencies, canteen head should take effective measures to protect the scene in time, and report to the principal's office or general affairs office in time according to the requirements of emergency plan.
Nine, who did not operate according to the requirements and caused adverse consequences, will be investigated for canteen responsibility, serious cases until criminal responsibility.
Ten, students should implement a meal inspection system.
XI. This responsibility book is made in duplicate, one for the person in charge of the canteen and one for the school.
Person in charge:
School:
Xx year xx month xx day
In order to conscientiously implement the Law of People's Republic of China (PRC) on Safety in Production, strengthen the safety production management of the resident supervision office of CSJ04 Contract Section of Changshuangliao Section of Shen Chang Expressway, maintain the normal safety production order, ensure the safety of the country and people's lives and property, fully implement the principle of "whoever is in charge is responsible" in safety work, and further clarify the responsibilities and requirements of safety management, the resident supervision representative Chang Jiang (Party A) and the canteen chef Liang Shulan.
I. Contents of responsibilities of both parties
Party A's safety responsibilities:
1, responsible for supervising, inspecting and guiding Party B's safety work.
2. Convey the spirit of instructions from superiors on safety management and implement the working principle of "safety first, prevention first".
3. Assess Party B's safety management objectives, completion and performance of safety responsibilities. Safety responsibilities of Party B:
1. Annual safety management objective: to put an end to major safety accidents, avoid general safety accidents, reduce serious injuries and minor injuries, and avoid major fire accidents and criminal cases during project construction.
2, publicize and implement the national security guidelines and policies, as well as the superior's arrangements and requirements for safety accidents.
3, strictly abide by the job responsibilities, obey the leadership, stick to the post to ensure the meal time, have something to ask for leave.
4, do a good job in the canteen and dining room hygiene, bright glass, clean the ground.
5, cooking personnel before mount guard, must hold a health certificate issued by the health and epidemic prevention department, otherwise are not allowed to mount guard.
6. Establish a daily disinfection system for cookware to ensure the kitchen is "three noes".
7, canteen drinking water must be tested once every six months, and a written inspection report for the record.
8. Strictly control food and food hygiene, and do not purchase all kinds of meat and poultry that have not passed quarantine inspection to prevent food poisoning.
9. Do a good job in standardizing the main and non-staple foods in the canteen, and strive to improve and improve the food quality standards to achieve the satisfaction of diners.
10, listen carefully to the opinions of the Committee and continuously improve the service and quality.
1 1. Disinfect canteens and restaurants frequently. Spitting and littering are strictly prohibited to prevent infectious diseases.
12, canteen staff must dress neatly without long nails.
13, do a good job of canteen safety (such as fire prevention and theft prevention, etc.). ), so that people can pass the "three customs", that is, turn off gas, electricity and water. Regularly check whether the power cord, switch and other electrical facilities are damaged.
Second, responsibility.
1. If Party A fails to fully perform its safety responsibilities during the project construction, it shall bear corresponding responsibilities in accordance with the relevant provisions of the safety responsibility letter signed with the project, and bear corresponding legal responsibilities if serious consequences are caused.
2. Where a safety accident is caused by Party B's work mistake, Party A has the right to investigate Party B's safety responsibility. If the circumstances are serious, Party A shall bear corresponding legal responsibilities.
This Responsibility Letter is made in duplicate, one for each party, and shall come into effect as of the date when the responsible persons of both parties sign it.
Signature of the person in charge of Party A:
Signature of the person in charge of Party B:
Xx year xx month xx day
In order to further strengthen the safety work of school canteens in our town and ensure the health of teachers and students and food safety, Chengguan Town Central School signed the following canteen safety responsibility letter with schools and kindergartens with canteens:
1, set up a leading group for food safety work, and specify a deputy team leader to take charge of this work.
2. Establish and improve the canteen safety management system, post it on the wall and copy it for archiving, and the school will sign a responsibility letter for safety work with the person in charge of the canteen.
3. Set up a canteen management team attended by school leaders, faculty and students to check all aspects of canteen safety every day and keep records.
4. The canteen raw materials shall be subject to the designated procurement system, the procurement ledger shall be sound, and the records shall be complete. It is forbidden for expired or unqualified raw materials to enter the canteen.
5. The dining room 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 cooker is clean and free of dirt. Uniformly used tableware should be disinfected with a disinfection cabinet.
6. Employees in the canteen should have health certificates and meet the requirements of "four diligence" and "four noes", that is, wash hands frequently, cut nails, have a haircut and take a bath, wash quilts and change work clothes and hats frequently. No long nails, no nail polish, no ring, no smoking at work.
7. Separate the indoor noodle box, vegetable box and meat box, separate raw and cooked operating tools, and have no items unrelated to work.
8. The environmental sanitation of the canteen shall be "four-fixed", that is, personnel, time, goods and quality shall be fixed to ensure a clean and tidy environment.
9, the formation of the school (park) to the student canteen dining system, the school (park) in charge of canteen safety vice school (park) long dining in the student canteen at least twice a week, and recorded.
10, and the sample time in the canteen shall not be less than 48 hours.
Head of canteen safety in Chengguan Town Central School:
Person in charge:
Responsible school (kindergarten) person in charge:
The responsibility book of canteen safety 7 School diet is directly related to the health and safety of teachers and students, which has attracted the attention of leaders at all levels and society. In order to strengthen the health and safety management of canteens and ensure the health of teachers and students, the "Responsibility Book for Health and Safety Management of Canteen" was signed.
1 The canteen contractor shall strictly abide by the school management system, abide by the laws and regulations, and strictly abide by the hygiene requirements of the Food Hygiene Law to provide safe and hygienic food for teachers and students.
2. The contractor shall employ personnel who meet the requirements of catering hygiene industry to engage in canteen service. You must show your health certificate to the school before you go to work. Practitioners should have good ideological and moral character, without any violation of law and discipline, and have certain educational ability. Have good personal habits. The canteen contractor shall be responsible for the professional training of employees, so that they have a high sense of responsibility and service, do their jobs well and strictly control the quality. Employees should wear work clothes and work hats when taking up their posts, so as to be clean and tidy.
3. The canteen organizer is responsible for arranging staff to clean the inside and outside of 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 it clean and tidy at any time. Disinfection should be registered. Cookware and utensils in the canteen (including tableware and cabinets for personal use of chefs) should be stored in a standardized way and thoroughly cleaned. Washing, brushing, washing and disinfection of tableware.
4. The canteen contractor shall provide health food for teachers and students on time according to the regulations of the school and abide by the dining schedule. The canteen sells vegetables by credit card, and it is forbidden to buy them in cash.
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 are purchased in a unified way at the designated point, and relevant procedures are obtained when purchasing, and logistics management personnel are notified to register in time when purchasing. Non-staple foods and condiments that are rotten, have no trademarks, have no packaging and have no production and preservation date shall not be purchased. If the purchase procedures are not standardized or the goods are purchased at non-designated places, they will be confiscated and their business qualifications will be cancelled.
6, strictly implement the warehousing system, special custody, completes the goods in and out of the registration. Indoor sanitation should be kept free of dust, garbage, sewage and rats; Should be clean, dry and ventilated, food should be stored in categories and covered with containers. Take inventory regularly and destroy expired mildew insects in time. Non-canteen personnel are prohibited from entering the canteen operation room and warehouse, and non-canteen guards 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. The canteen contractor shall strictly control the processing procedures, and each link shall meet the hygiene standards to ensure that the food meets the hygiene requirements. Processed food must be thoroughly cooked. Processed cooked products should be stored separately from food raw materials or semi-finished products, and semi-finished products should be stored separately from food raw materials to prevent cross-contamination. There should be no mosquitoes and flies in the operation room, equipped with two knives, two boards and two plates. The raw and cooked dishes should be separated, and the red and white boxes should be separated to prevent cross-contamination.
8. Do not purchase, accept, process, or sell spoiled and moldy articles.
9. Refrigeration equipment should be kept clean and hygienic, raw and cooked separately, and cleaned regularly.
10, adhere to the sample retention system and make registration.
1 1. 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 as of the date of signing and shall be abolished as of the date of signing next year.
General affairs office:
(Signature of Director)
(Signature of Deputy Director)
(signature of canteen contractor):
;