202 1 Four Responsibilities for Food Safety Management

If you accidentally eat unsafe food, diseases will follow. Therefore, food safety is very important. The following are the reference materials of four food safety management responsibility books shared with you for your reference. You are welcome to read them.

Food safety management responsibility book 1

In order to ensure food safety, safeguard public health and life safety, and implement various laws and regulations on food safety, this responsibility letter is formulated in accordance with the Food Safety Law of People's Republic of China (PRC) and the requirements of governments at all levels and relevant departments on food safety supervision and management, combined with the actual situation of our town.

First, firmly establish the food safety 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.

Two, study and implement the "Food Safety Law", "Food Safety Supervision and Management Measures" and other relevant laws and regulations, strengthen legal awareness, food safety awareness, industry self-discipline awareness, to ensure consumer food safety.

The third is to establish and implement the acceptance record system of food and its raw materials, and do a good job in recording and accepting the purchase ledger. The establishment rate of the food raw material acceptance registration ledger is 100%.

Four, from the designated slaughtering enterprises to purchase raw meat, must purchase goods from proper channels, complete certificates and tickets, and put an end to the use of dead or unidentified livestock and poultry meat and its products.

Five, put an end to the use of toxic and harmful substances, non-use substances to sell food.

Six, to ensure that all food practitioners in accordance with the provisions of health examination and food safety knowledge training, and hold a valid health certificate, training certificate, food practitioners certificate rate 100%.

Seven, should establish and improve the food safety system, equipped with full-time or part-time personnel responsible for food safety management, and adhere to the daily inspection, supervise the implementation of food safety management system.

Eight, shall not abuse food additives, standardize the use of food additives, the establishment of food additives.

Ingredients account? Five specialties? The implementation rate (special procurement, special storage, special requisition, special registration and special preservation) is 100%. Catering service units that make hot pot bottom materials, drinks and seasonings will be publicized on the supervision information bulletin board or menu in a prominent position in the store. When consumers ask about the use of food additives, catering service units must truthfully inform them.

Nine, at any time to maintain health facilities and equipment, to ensure their normal operation and use.

Ten, strengthen the tableware disinfection work, ensure the normal tableware cleaning, disinfection and cleaning methods, tableware disinfection and cleaning qualified rate 100%.

Eleven, keep the environment inside and outside the processing business premises clean and tidy, the trash can should be sealed tightly, and make Nissan Nissin; Do a good job in preventing flies, rats and insects.

Twelve, should develop food safety accident disposal plan, food poisoning or suspected food poisoning, to immediately report to the town food and drug supervision, actively cooperate with the relevant regulatory authorities to investigate and deal with, take the initiative to do a good job in the aftermath, and shall not delay or conceal.

Thirteen. This responsibility book is made in duplicate, one for the People's Government of Bandung Town and one for the business unit.

Business unit: person in charge: person in charge:

20 _ _ _ _ _ _

Responsibility book for food safety management II

In order to strengthen food safety supervision in our township, protect people's health, and establish a sound food safety supervision network, we will follow the? Local people's governments at all levels take overall responsibility for local food safety? Demand, realization? First question, responsibility system? And then what? One-vote veto system for this reason, 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, to 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.

5. In order to effectively assess the completion of food safety assessment tasks of villages (communities), departments and units, the township food safety work leading group will organize a comprehensive assessment of villages, communities, departments and units at the end of the year, and the assessment results will be incorporated into target management, and the villages (communities), departments and units that have completed the tasks will be commended and rewarded. Those who fail to perform their duties seriously and have inadequate supervision will be rejected by one vote? , and shall be investigated for the responsibility of the main leaders and relevant responsible persons.

Person in charge of suburban township people's government (seal):

Responsible unit: (seal) Responsible person:

Food safety management responsibility book 3

In order to clarify the responsibility of market food safety, strengthen food hygiene management, promote the establishment and implementation of market food access management system, and ensure the quality and safety of market food, according to the Food Safety Law and other relevant laws and regulations, the administrative department for industry and commerce signed this responsibility letter with food business households.

The main responsibilities of food business households:

1, complete licenses, civilized operation, honest business, and strict compliance with the Food Safety Law and other laws and regulations.

2. Do not distribute the following foods that are prohibited from listing and trading by laws and regulations: toxic, harmful, unclean, rotten and deteriorated foods, birds, livestock, beasts, aquatic products and their products that have died of illness, poisoning or unknown causes; Agricultural and sideline products and their products that should be inspected and quarantined without inspection and quarantine or fail to pass inspection and quarantine; Fake and inferior commodities, commodities explicitly eliminated by the state, expired, invalid and deteriorated commodities.

3. Establish and implement the system of food incoming inspection and claiming certificates and tickets. When purchasing food, check the supplier's business license, production (operation) license, hygiene license and other major qualification certificates, and ask for food quality certificate, inspection (quarantine) certificate, relevant quality certification marks (trademarks, patent certificates) and purchase tickets. , classify and file the obtained vouchers and tickets, establish a food purchase ledger, and truthfully record the name, specification, quantity and receipt of food.

4. Establish and implement the delisting system for unqualified foods, regularly check shelves and store foods, promptly clean up foods that have deteriorated or exceeded the shelf life, immediately stop selling foods that do not meet the quality and hygiene standards or have potential safety hazards, seal them off the shelves, register them, and recall the sold problematic foods in time. Toxic, harmful, rotten food should be handed over to the relevant departments for harmless treatment or destruction, and those that may endanger safety should be reported to the administrative department for industry and commerce immediately.

5, consciously accept the supervision and management of the administrative department for Industry and commerce and other departments, actively cooperate with the daily inspection work, take the initiative to show the relevant tickets and purchase and sale accounts of the food sold.

6, consciously accept social supervision, take the initiative to solve consumer disputes.

This responsibility book is made in duplicate, one for the administrative department for industry and commerce and one for the food operator. This responsibility shall take effect from the date of signing.

Administrative Department for Industry and Commerce (Seal) Business Unit (Seal)

Person in charge: (signature) Person in charge: (signature)

_ _ _ _ _ _ _ _ _ _

Food safety management responsibility book 4

Party A:

Party B:

In order to ensure the stability of Party A's dining order and ensure the health of teachers and students, Party A and Party B reach an agreement on food safety, and the specific terms are as follows:

1. Party B shall provide Party A with _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _.

2. Party B guarantees that the hygiene and safety, quality specifications, nutritional components and transportation and logistics process of the products provided to Party A meet the standard requirements of the Food Safety Law and other relevant laws and regulations.

3. Party B unconditionally agrees that Party A will inspect and inspect the supplied products from time to time within the validity period of the agreement to ensure that the quality, safety and nutritional components of the food meet the requirements. If inspection is required, the expenses shall be borne by Party B..

Four. Party B agrees to agree with the inspection and verification results of the goods supplied by Party A.. In case of nonconformity, Party A has the right to terminate the supply agreement at any time, and Party B shall take back all unqualified products and bear the corresponding losses caused thereby.

5. If the products supplied by Party B damage the health and rights of teachers and students due to food safety problems or substandard quality, resulting in food poisoning or other adverse consequences, Party B shall bear all legal liabilities and economic compensation liabilities arising therefrom.

6. This contract is made in duplicate, with each party holding one copy.

Party A (seal): Party B (seal):

Representative (signature): Representative (signature):

Date: Date: