Cafeteria Staff Safety Production Target Responsibility Letter (General 9)
In the ever-changing modern society, we gradually realize the importance of the responsibility letter, which is a document that states the scope of responsibility, duties, and is mostly used in parallel. I'm sure most people have a headache of drawing up a responsibility letter, the following is my carefully organized canteen staff safety production target responsibility letter (General 9), welcome to share.
Cafeteria staff safety production target responsibility letter 1
In order to further strengthen the management of food safety in school cafeterias in Shao Yang County, a clear responsibility for the main body, the implementation of the management responsibility, the prevention of collective food poisoning accidents, the protection of school teachers and students' physical health and safety of life, hereby sign this responsibility letter.
School responsibilities:
1, conscientiously implement the implementation of laws, regulations and rules relating to school food safety work, responsible for the management of the unit's food safety work.
2, the establishment of food safety principal responsible for the system, the school principal is the first responsible for the management of food safety in the school cafeteria.
3, the establishment of full-time food safety management personnel, the establishment of a sound food safety management organization and related systems, and to ensure that the system is put into practice.
4, school cafeterias must obtain a "food service license", and in strict accordance with the requirements of food safety standardized operation.
5, the school cafeteria is strictly prohibited in the form of contracting business.
6, the school cafeteria procurement of food, should be in strict accordance with the provisions of the "Food Safety Law", the procurement of licensed producers and operators to provide food, according to the provisions of the demand for certificates and invoices, and carefully keep a good account of purchases, and do a good job in accordance with the requirements of food sampling.
7, to ensure that employees with valid health certificates on duty to operate, and in accordance with the provisions of the arrangement of management and employees to carry out food safety knowledge training.
8, timely rectification of food and drug regulatory authorities put forward by the rectification of food safety, and rectification in place.
9, do a good job of food safety education and publicity to improve the awareness of food safety teachers and students.
10, the establishment of food safety emergency plan. Once the food poisoning accident, should be immediately and truthfully reported, retain the scene, take effective control measures, and organize rescue work to prevent food poisoning expansion. Actively cooperate with the County Food and Drug Administration and other relevant departments to investigate food poisoning.
County Food and Drug Administration responsibilities:
1, in strict accordance with the school canteen license conditions audit, issue food service licenses.
2, according to the school cafeteria the previous year to assess the level of supervision and implementation of supervision, the annual supervision frequency of not less than 2 times; continue to implement the school cafeteria supervision and publicity, quantitative grading management.
3, timely notification to the education authorities of the inspection of school canteens found to have failed to meet the food safety requirements, problems found during the inspection, administrative penalties and school canteen ratings.
4, the failure to meet the food safety requirements of the behavior of timely rectification advice, and within the prescribed time limit to track the review of the rectification situation, the serious violations of the law to be administrative penalties.
5, the school in charge of leadership, health management personnel and practitioners of food safety-related knowledge training.
6, received a report of food safety incidents in schools, should be organized in a timely manner on-site investigation and treatment, to take effective control measures to prevent the expansion of the accident, and in accordance with the relevant provisions of the accident report.
Schools, food and drug regulatory authorities do not perform or incorrectly perform food safety duties and other dereliction of duty, resulting in food safety accidents in school canteens, the main body of responsibility, the responsible personnel, will be in accordance with relevant laws and regulations, respectively, to assume the corresponding responsibility.
This statement of responsibility in duplicate, the school, the food and drug regulatory authorities, each with a copy.
Two OXX year month
Cafeteria staff safety production target responsibility 2School diet is directly related to the health and safety of teachers and students, by the leadership at all levels and social concerns. In order to strengthen the cafeteria health and safety management, to ensure the health of teachers, students and staff, special signing of the cafeteria health and safety management responsibility.
1, the cafeteria contractor should strictly abide by the school management system, law-abiding business, strict compliance with the "Food Sanitation Law" health requirements, to provide teachers and students with safe, hygienic food.
2, the contractor to hire the body to meet the requirements of the dietary hygiene industry personnel engaged in cafeteria services. Before starting work must be presented to the school "health certificate". Practitioners should have a good moral character, without any illegal and disciplinary behavior, with a certain degree of educational ability. Have good personal habits. Cafeteria contractors are responsible for providing training to cafeteria workers, so that they will have a high sense of responsibility and service consciousness, do their own work conscientiously, and strictly control the quality. Practitioners on duty to wear work clothes, wear a work cap, to achieve health and cleanliness.
3, the cafeteria contractor is responsible for arranging staff to clean the cafeteria inside and outside the range of health, keep clean at all times, to provide teachers and students with a clean and hygienic dining environment. Arrangements for special personnel responsible for health cleaning and disinfection work, at any time to maintain health, cleanliness. Sterilization should be well registered. Cooking utensils and appliances in the cafeteria (including food utensils and cabinets used by cooking staff) should be stored in a standardized manner, and should be washed and cleaned thoroughly. Tableware a wash two brush three punch four disinfection.
4, the cafeteria contractors should be in accordance with the provisions of the school on time to provide teachers and students with hygienic food, to comply with the meal schedule. Cafeteria sales of food uniform card, prohibit cash purchases.
5, the cafeteria contractor is responsible for the daily management of the cafeteria, do a good job of cafeteria safety, hygiene and food storage management and inspection. Rice, flour, oil, meat, dry miscellaneous uniform implementation of the fixed-point procurement system, the purchase of relevant procedures, notify the logistics management personnel to register in a timely manner. It is not allowed to purchase side dishes and seasonings that are rotten and deteriorated, without trademarks, packaging, or production freshness date. If the purchase procedures are not complete or if the goods are purchased in a non-designated place, all the goods will be confiscated and the business qualification will be canceled at the same time.
6, the strict implementation of the custodianship system, special custody, good goods in and out of the registration. Indoor hygiene to maintain no dust, no garbage, no sewage, no rats; to be clean, dry, ventilated, food should be categorized and stored in containers covered. Regular inventory, found to be expired mold, insects should be destroyed in time. Non-cafeteria personnel are prohibited from entering the cafeteria operations and warehouses, non-cafeteria custodians are prohibited from entering the cafeteria warehouse to prevent sick people from bringing in bacterial viruses; do a good job of fire prevention, anti-theft, anti-poisoning work, to ensure safety and put an end to the occurrence of poisoning.
7, the cafeteria contractor to strictly processing procedures, each link to meet the health standards, to ensure that food meets the health requirements. Processed food must be cooked and boiled through, processed cooked products should be stored separately from food materials or unfinished products, unfinished products should be stored separately from food materials to prevent cross-contamination. Operation room to maintain no mosquitoes, flies, with two knives, two boards, two plates, adhere to the raw, cooked separately, red, white case separately to prevent cross-contamination.
8, the items deteriorated moldy not purchase, not acceptance, not processing, not for sale.
9, refrigeration equipment to maintain cleanliness and hygiene, raw and cooked separately, regular cleaning.
10, adhere to the sampling system, do a good job of registration.
11, the original of this responsibility in duplicate, the school safety and security office, the General Affairs Department to retain a copy. Other relevant personnel to hold copies.
12, this statement of responsibility is effective from the date of signing, to the next year, the date of signing is abolished.
General Affairs Office:
(Signature of the cafeteria contractor):
Cafeteria Staff Safety Production Target Responsibility Letter 3The cafeteria is an important department of the school's safety work. Strengthen the cafeteria food hygiene and safety is the implementation of the school's "safety first" basic strategy. In order to enhance the cafeteria's awareness of safety precautions, resolutely to prevent the occurrence of accidents, the implementation of safe work responsibility system, according to the requirements of the duties of the person in charge of the cafeteria, special signing of this statement of responsibility.
A responsibility
1, pay attention to the physical condition of the cafeteria staff, a physical examination once a year, so that everyone is licensed to work, to ensure good health.
2, vigorously publicize the food hygiene law and the prevention of food poisoning related knowledge, to strengthen the canteen personnel health law concept. Urge cooking staff to learn food knowledge, improve cooking staff health awareness.
3, sound food hygiene management system, job responsibility system and the prevention of food poisoning responsible person system, for the key aspects of the implementation of appropriate measures.
4, increase the investment in health infrastructure renovation, timely repair of some facilities, equipment, strict functional zoning, to achieve a reasonable layout, to prevent cross-contamination.
5, comprehensive arrangements for the layout of the canteen health work, to grasp the indoor environmental health of the canteen jurisdiction, so that no dust, no pollution, no oil, the gutters should be clean, smooth, no odor.
6, strengthen food supervision, regular inspection of the food situation, raw aquatic products (seafood) is strictly prohibited on the table supply, shall not buy spoiled, contaminated food, cooked food, cold pots of food time does not 'have to exceed 4 hours.
7, to strengthen the tableware, utensils with the disinfection work, after each meal its utensils must be disinfected. Pools, pots and other utensils should be cleaned in a timely manner.
8, often urge all cooking staff to develop good hygiene habits and operating systems, work in work clothes, work cap, do not wear jewelry. Requirements for daily personal hygiene, diligent bathing, diligent nail clipping, diligent shampooing and haircutting, diligent change of clothes.
9, urging cooking staff to pay attention to electricity, gas safety, doors and windows closed in time, once the person left the door closed with the window.
10, according to the food hygiene system, supervise the cooking staff to do a good job of food: health to raw and cooked knife and board separate, wash meat, vegetables, separate pools, cleaning cooking utensils to do a scrape, two wash, three disinfection, four rinse five cleaning.
11, according to different seasons to eliminate the four pests, especially in summer and fall as mosquitoes, flies, cockroaches kill season, adhere to put spraying drugs, to achieve no mosquitoes, flies and cockroaches.
12. Arrange the seats for students' lunch, ask students to line up to enter the dining room, and ask them to basically keep quiet when eating, so as to ensure that students' meals at noon are orderly and hygienic.
13, management of Chinese food special duty personnel, require special duty personnel, require special duty teachers in place on time, work seriously, to ensure that there are teachers on duty every day.
14, often pay attention to the dining situation in the cafeteria, once a special situation immediately report.
Second, processing
1, the person in charge of the cafeteria in violation of the above relevant provisions, there is a breach of duty, by the leadership team meeting to study, to give a certain degree of treatment.
2, the occurrence of dietary accidents, by the school leadership team to study, to give serious: treatment; serious by the higher authorities or judicial organs.
3, this certificate of responsibility in duplicate, the person in charge of the canteen and the school each holds a copy, effective from the date of signing
xxx
20xx xx month xx
canteen staff safety production target responsibility 4To further strengthen the safety of the school canteens in the town to ensure that the health of teachers and students and dietary safety, Chengguan town center school with a canteen school, kindergarten signed the following canteen safety work responsibility:
1, to set up a leading group of dietary safety work, a clear vice principal specializing in this work.
2, the establishment of a sound management system for safe work in the cafeteria, posted on the wall and archived a copy of the school and the cafeteria responsible for the signing of the responsibility for safe work.
3, set up by the school leadership, staff, students to participate in the management team of the cafeteria, check the cafeteria every day in all aspects of safety, and have records.
4, the cafeteria raw materials to implement the fixed-point procurement system, procurement ledger is sound, complete records, expired or unqualified raw materials into the cafeteria is strictly prohibited.
5, the canteen has anti-fly and anti-rodent facilities, the operating room, dining room, clean, neat, no dirt, sewage on the ground, cooking utensils are clean, no dirt, unified use of tableware to disinfect the disinfection cabinet disinfection.
6, the canteen staff should have a health certificate, to achieve the "four diligence", "four do not" requirements, that is: diligent hand-washing, nail clipping, diligent haircutting, bathing, diligent laundry washed, diligent change of work clothes and hats. No long nails at work, no nail polish, no rings, no smoking.
7, the operation room noodles case, vegetable case, meat case separate, raw and cooked operating tools separate, no non-work related life items.
8, the cafeteria environmental health to implement the "four", namely: fixed people, fixed time, fixed things, fixed quality, to achieve a clean environment.
9, the formation of school (garden) director to the student cafeteria dining system, school (garden) director and in charge of cafeteria safety work of the deputy school (garden) director in the student cafeteria dining no less than two times a week, and have a record.
10, the cafeteria meal retention time of not less than 48 hours.
Chengguan Town Center School cafeteria safety responsible:
Responsible school (kindergarten) responsible:
Cafeteria staff safety production target responsibility 5The school cafeteria is an important department of the school food safety work. Strengthen the cafeteria food hygiene and safety is the implementation of the school "safety first" basic strategy. In order to enhance the cafeteria's awareness of safety precautions, resolutely eliminate the occurrence of accidents, the implementation of safety work responsibility. In order to effectively strengthen the management of the school cafeteria, to prevent school food poisoning or food safety accidents, to ensure that the majority of teachers and students of health and safety, according to the requirements of the duties of the cook, special signing of this statement of responsibility.
I. As required, as scheduled health checks, to participate in health knowledge training, with a health card on duty.
Second, the cook to develop good health habits and operating systems, must wear neat and clean uniforms, personal hygiene to do the "four diligence", that is, diligent bathing and haircutting, diligent washing of clothes and bedding, diligent washing and changing of uniforms, diligent washing and clipping of nails.
Third, cooks should be comprehensive arrangements for the layout of the cafeteria health work, the indoor and outdoor environmental health under the jurisdiction of the cafeteria, to keep the indoor and outdoor environment neat, clean, no debris, no grease, no odor, windows, doors, etc. wipe clean in a timely manner, clean up the garbage in a timely manner.
Fourth, strengthen the disinfection of dining utensils, each meal after its utensils must be disinfected. Pools, pots and other utensils should be cleaned in a timely manner.
V. Fly, dust and rodent prevention, to achieve indoor no flies, no rodents, no cockroaches.
Six, a variety of food utensils, raw and cooked separately; each vegetable is carefully cleaned.
Seven, to maintain a variety of appliances in the operating room, stove, steamer, table, piers, cutting boards, cutting machine and other clean, neat.
VIII, pay attention to electricity, fire, theft, to prevent bad people from poisoning pollution, canteen doors and windows closed in time, once the person left the door shut the window, pay attention to their own safety in the work process.
IX, do our best to make meals delicious and nutritious.
X. Treat teachers and students as family, do smile, civilized service, so that teachers and students are satisfied.
xi, often pay attention to the dining situation in the cafeteria, once the special circumstances immediately report.
XII, to love their jobs, to comply with the work time, with a high sense of responsibility to their work, according to the school required protocols to do.
In case of accidents caused by non-fulfillment of the above rules, the cook will be held fully responsible.
Signature of the person in charge of the school (seal):
Signing time: March 1, XXX
Cafeteria staff safety production target responsibility letter 6To ensure the health of all students and teachers and dietary hygiene and safety, to put an end to food poisoning accidents, in line with the spirit of "whoever is in charge, whoever is responsible", In the spirit of "whoever is in charge, whoever is responsible", "whoever is negligent, whoever is responsible" the principle of signing responsibility at all levels, the school and the person in charge of the cafeteria signed a food safety and health certificate of responsibility as follows:
1. Cooks must be on duty with a valid health certificate. Do not recruit non-local household cooks and people with bad behavior, do not recruit men 55 years old, women over 50 years old and less than 18 years old.
2. Food procurement: must hold a valid health license to the business unit to purchase food and raw materials, flour, rice, soy sauce, vinegar, cooking oil to the market access certificate of the unit to the fixed-point purchase, and make a good purchase of the certificate registration. Salt must be purchased from the salt company with a salt purchase license. Vegetables are guaranteed to be fresh, free of impurities, not rotten and spoiled, without pesticide residues, and food hygiene agreements are signed with supply customers. Cooked food is not procured, and meat is procured with a certificate. Procurement of non-food raw materials such as nitrite, sweeteners, saccharin, and chemical coloring is strictly prohibited. Procurement of rancid fats and oils, mold and mildew, dirt and uncleanliness, mixed with foreign matter or abnormal sensory properties, containing toxic and harmful substances and food contaminated with toxic substances, is strictly prohibited the procurement of "three products".
3. Food processing: processors must know the knowledge of food hygiene, before processing, first check the raw materials and auxiliary materials, do not use corruption and deterioration or other sensory abnormalities of raw materials. All kinds of food materials must be cleaned before use, vegetables and meat washing pools, raw and cooked separately, special tools, fixed-point storage, wash and disinfect after use, keep clean. Stir-fried vegetables should be cooked through, the center temperature is not less than 70 ℃, processed cooked products and raw materials, semi-finished products are stored separately, overnight, every other meal cooked products must be fully heated before eating, do not process perishable coleslaw.
4. Food storage: keep the warehouse clean and ventilated, no pests such as rats and flies, prohibit the storage of harmful and toxic substances and sundries, food classification, shelves, tables, walls, off the ground storage, regular inspection, timely processing of spoilage or more than the shelf life of the food, the warehouse lock, special custodian, the fulfillment of the procedures for entry and exit of the warehouse.
5. Sterilization of samples: to ensure that cooking utensils, tools, a use of a disinfection, each meal should be 250 grams of each type of food samples, preserved for 48 hours.
6. Environmental health: each function room is organized and placed neatly, the machine is clean, the pool is clean, all kinds of utensils are placed neatly, no flies, garbage and waste disposal in a timely manner.
7. Dustproof, anti-theft, anti-poisoning, anti-electricity, someone on duty every night, lock the door and close the window in time.
8. The person in charge of the cafeteria bears all the financial and legal responsibilities for food poisoning or other accidents occurring due to food hygiene problems.
Responsibility statement in duplicate, the person in charge of a copy, the school record a copy. The responsible person in the post work the responsibility of the letter is always valid.
School seal:
Signatory:
Signature of the responsible person:
Cafeteria staff safety production target responsibility 7
School cafeteria hygiene is related to the health and safety of the whole school teachers and students an important event. In order to better protect the dietary hygiene, to prevent diseases from entering through the mouth, and really do for the teachers and students, for the service of teaching, especially with the cafeteria in charge of the signing of this statement of responsibility.
First, the person in charge of the cafeteria need to seriously study and lead the cafeteria staff to seriously study the "food sales health system", "food hygiene management system", "food roughing health system", "food hygiene system", "cooking hygiene system", "cafeteria hygiene system", "cafeteria management system", "refrigerator and freezer hygiene system", "tableware cleaning and disinfection of hygiene system", as well as the "food practitioners must master hygiene system". Food practitioners must master the knowledge of hygiene, in order to improve their own quality and the overall quality of the canteen staff.
Second, the person in charge of the cafeteria must go to the designated medical institution for a physical examination every semester, and work with a health certificate.
Third, the person in charge of the cafeteria is required to wear work clothes and a work cap during work.
Fourth, the person in charge of the cafeteria should be in line with the principle of abundant, economical procurement of food, the purchased food must be tested for freshness to ensure that no spoiled food into the cafeteria.
V. The person in charge of the cafeteria should set up a system of license request, registration and acceptance for the purchased food.
VI. The person in charge of the cafeteria should work together with the cafeteria staff to improve cafeteria hygiene and rodent and fly prevention.
vii. During the work period, non-cafeteria personnel shall not be allowed to enter and exit the processing area at will, and the doors and windows shall be closed in time after work.
VIII, the cafeteria if a sudden event, the person in charge of the cafeteria should take timely and effective measures to protect the scene, according to the requirements of the emergency plan in a timely manner to the principal's office or the General Affairs Office report.
IX, where the operation is not in accordance with the requirements of the adverse consequences, the person in charge of the cafeteria will be held accountable, serious until criminal responsibility.
X. Student meals to implement a meal inspection system.
XI, this responsibility in duplicate, by the person in charge of the cafeteria and the school each held a copy.
Responsible person:
School:
March 1, 20XX
canteen staff safety production target responsibility 8To ensure the personal safety of teachers and students, according to the higher level of the relevant safety requirements, in line with the service of teachers and students, the principle of safety first, after the consultation between the school and the canteen contractors to sign this responsibility.
First, firmly establish the "quality service, safety first" ideological awareness, strengthen safety precautions, remove all unsafe factors.
Second, the procurement of food and oil, vegetables must be normal channels, tickets and other complete procedures, and to ensure that the transportation, storage pollution-free.
Third, rice, vegetables cooked, not to teachers and students to supply cold, moldy food, as well as three food, to prevent food poisoning.
Fourth, all employees of the cafeteria must undergo health checks, licensed to work. Each cafeteria must apply for a health license.
V. All employees of the cafeteria must maintain the order of the meal, to prevent overcrowding, scalding and other unsafe accidents.
Six, it is strictly prohibited to enter the operation room. Strengthen the water, power management, the use of electrical appliances must be standardized operation, often check the line to prevent fire, regular cleaning of the water tower, to ensure that the water health.
vii. To regularly disinfect the cafeteria stove, regular cleaning of the environment, regular fly, rodent work, and seriously do a good job of epidemic prevention.
VIII, the implementation of security work accountability system, found unsafe accidents, depending on the circumstances of the serious treatment, major problems by the higher authorities and even the judiciary to deal with.
IX, this responsibility signed once per school year, in duplicate, effective from the date of signing.
School (seal):
Cafeteria Contractor:
Supervisor:
Cafeteria Staff Safety Production Target Responsibility 9In order to further implement the Ministry of Education and other five departments of the "Opinions on Strengthening the Work of Higher Education Student Cafeteria", to strengthen the management of the cafeteria, a clear duty to ensure that there is no occurrence of food poisoning or other food-borne illnesses occurring. Protect the health and life safety of teachers and students, and promote the sustainable and healthy development of the cafeteria work in our hospital. In accordance with the "Chinese People's *** and the State Food Sanitation Law", "school food poisoning accident administrative responsibility for the Interim Provisions" and "Hengyang Finance and Industry Vocational and Technical College cafeteria management system" and other documents, especially to enter into this statement of responsibility.
First, the person in charge of the canteen must consciously accept the management and supervision of the higher administrative departments and the College's leading group of food safety, and constantly enhance the sense of prevention, improve the rules and regulations, strict implementation of the regulatory responsibility to do everything.
Second, in strict compliance with the "Food Safety Law" requirements, strict food purchasing, processing, storage and sales, specifically to:
1, all staff must hold a "health certificate" on duty, non-staff are strictly prohibited from entering the cafeteria.
2, the establishment of the cafeteria materials procurement, acceptance ledger, bulk materials must be centralized procurement, must ask for the "three certificates" (food hygiene permits, industrial and commercial licenses, product inspection certificates), livestock products should ask for product quarantine certificates, is strictly prohibited the sale of "three no food"! "expired food and spoiled food. Strictly in accordance with the relevant provisions of the use of food additives.
3, strict compliance with the vegetable soaking system, and set up a person in charge, daily registration records.
4, food storage should be categorized, sub-shelf, wall, off the ground storage, raw and cooked food should be isolated to avoid cross-contamination, overnight cooked food must be high temperature and thoroughly heated before sale.
5, a sound system of disinfection of food utensils, cooked food sampling system, health management system, always keep the internal and external environment clean, take effective measures to eliminate rats, cockroaches, flies and other harmful insects and their breeding conditions.
6, the establishment of a safe operation management system, consciously maintain good dining order, maintain electricity, water, fire safety.
C. The above paragraphs are the basic requirements that the person in charge of the cafeteria, cafeteria staff, cafeteria supervisors, and the person in charge of the store must abide by, and must be strictly complied with, and consciously accept the inspection and supervision of the higher administrative departments and colleges. If there is a violation, by the higher administrative departments, the hospital found that did not cause accidents and losses, consciously accept the higher authorities concerned to pursue and punishment, if the cause of teachers and students of food poisoning, infectious disease epidemics and other safety accidents, in accordance with the "Interim Provisions on Administrative Responsibility for Food Poisoning Accidents in Schools," the corresponding responsibility.
Signature of the representative of the management of the College:
XXXX, XXXX, XXXX
;