Safety responsibility book for kindergarten chefs

Safety responsibility book for kindergarten chefs

In the rapidly developing society, more and more places need to use responsibility letters. Responsibility book is a tool to specify the scope and responsibility of work involving multiple departments. Want to learn the proposed responsibility book but don't know who to consult? The following is my responsibility for the safety of kindergarten chefs. Welcome to reading. I hope you will like it.

Safety Responsibility Letter of Kindergarten Chef 1 In order to ensure the safety of teachers and students, prevent the occurrence of safety accidents, strengthen the safety awareness of canteen staff, and implement food safety and environmental safety, the Garden has specially signed the following safety responsibility letter with canteen staff:

First, strictly implement the health "May 4th" system, and earnestly perform the duties of cooking personnel.

Two, do not cook rotten food, raw and cooked separately (including the use of chopping boards, the use of vegetable sinks and food storage), do not eat children's food (excluding vegetables).

Three, all cookware supplies and children's tableware should be cleaned, washed, disinfected and cleaned.

Four, wear work clothes, wash your hands after defecation, it is strictly prohibited to smoke and drink at work.

Five, working hours, do not leave and take off the job without authorization.

6. Turn off the gas, water and electricity after work.

Seven, in strict accordance with the cooking machinery operation procedures, illegal operation at your own risk.

Eight, food storage should be classified, divided into shelves, walls, stored off the ground, and regular inspection, timely treatment of spoiled food and expired food. It is forbidden to mix raw and cooked food in food storage places, and it is forbidden to store toxic and harmful substances and personal belongings.

Nine, it is strictly forbidden for non-canteen staff to enter the food processing room, operation room and food raw material storage room of kindergarten canteen at will. Prevent poisoning incidents and ensure the hygiene and safety of children's meals.

X. If food safety hazards are found, they should be reported to the Director of Health Care and Logistics within 10 minutes.

Eleven, who suffer from respiratory and digestive tract infectious diseases and skin trauma, must leave their posts.

Twelve, canteen all power supply for work, shall not be used for personal mobile phones or other items to charge, once found serious processing.

This responsibility letter is made in duplicate, which shall be implemented from the date of signing and terminated on the date of re-signing a new responsibility letter.

Director: canteen staff:

Date: date

Safety Responsibility Letter of Kindergarten Chef 2. Responsible object: kitchen staff.

Second, the responsibility requirements:

1, actively study the Food Hygiene Law and the related knowledge of preventing food poisoning, improve the health awareness and strengthen the concept of health legal system.

2, pays special attention to the kitchen under the jurisdiction of the indoor and outdoor environmental sanitation, do no dust, pollution, oil, ditch to clean, smooth, no smell.

3, strengthen food supervision, regularly check the food situation, do not buy spoiled and polluted food, cooked food time shall not exceed 4 hours.

4, strengthen the disinfection of tableware, tableware must be disinfected after each meal. Pool, basin and other appliances should be cleaned in time.

5. Develop good hygiene habits and operating systems, wear work clothes, work hats and no jewelry at work. It is required to maintain good personal hygiene every day, take a bath frequently, cut your nails frequently, wash your hair and get a haircut frequently, and change clothes frequently.

6, pay attention to the safety of electricity, gas, electricity, gas at the end, to immediately shut down. Close the kitchen doors and windows in time, and close the doors and windows after people leave.

7, according to the food hygiene system, do a good job in food hygiene: raw and cooked knives are separated from the chopping board, meat washing is separated from the vegetable pool, and cooking utensils are cleaned to achieve one scraping, two washing, three disinfection, four washing and five cleaning.

8, according to the different seasons to kill the four pests, especially in summer and autumn for mosquito, fly, cockroach season, adhere to the comprehensive management, so that no mosquitoes, flies, cockroaches.

9, strict food raw material procurement and certification system, to ensure that the source is safe and reliable.

10, always pay attention to the dining situation in the kitchen, and report as soon as there are special circumstances.

Thirdly, the accountability system.

1. If the person in charge of the kitchen violates the above-mentioned relevant regulations and is at fault, the leading group meeting will study and give some treatment.

2, eating accidents, the kindergarten leadership research, after serious treatment; If the circumstances are serious, it shall be handled by the higher authorities or judicial organs.

3. This responsibility book is made in duplicate, one for the person in charge and one for the person in charge. It will take effect as of the date of signature. It will automatically become invalid before the relevant responsible person leaves the park or leaves the company.

Signature of person in charge: signature of person in charge:

XX kindergarten

date month year

Kindergarten Chef Safety Responsibility Letter 3 In order to enhance safety awareness, strengthen safety responsibility, implement safety measures, and ensure the safety of teachers and students' lives and property, a safety responsibility letter was signed with the person in charge of the canteen.

1, firmly establish the consciousness of "safety first, responsibility is more important than Mount Tai", and always put safety work first.

2. Strictly implement the Food Hygiene Law, and prohibit non-staff from entering the canteen.

3, canteen staff must obtain a health certificate before engaging in canteen service.

4. Cutters, piers and containers must be labeled and used separately. Containers for cleaning food must be used separately according to plants and animals.

5. Do a good job of preventing flies and rats.

6, canteen staff must develop good personal hygiene habits, before the start of work, after defecation, contact with primary food raw materials or unclean tableware, containers, etc. Be sure to wash your hands thoroughly.

7. Before entering the canteen, the canteen staff must wear clean overalls and hats. They are not allowed to smoke, eat snacks, dig their ears, blow their noses, carry or store personal necessities, and enter the toilet without overalls and shoes.

8. Tidy up the tableware in time after the children start eating, and disinfect the place where the children eat.

9. The canteen staff regularly burns preventive tea for the children and sends it to each classroom.

10, provide children with a reasonable diet, make a balanced diet for children, and regularly calculate and analyze children's food intake and nutrient intake.

1 1, canteen staff must have a high sense of responsibility and do their jobs conscientiously.

12, canteen staff must strictly control food access, put an end to "three noes" products and expired food into the park. Purchasing personnel shall establish account books and obtain product inspection certificates.

13. The staff in the canteen caused an infant health and safety accident due to dereliction of duty, and all expenses shall be borne by the parties concerned.

Special note: This responsibility letter shall come into effect from the date of signature and shall be valid for one year.

This responsibility form is made in duplicate, one for the person in charge of the canteen and one for the kindergarten.

Kindergarten (Seal)

Competent leader:

Head of canteen:

Safety Responsibility Letter of Kindergarten Chef 4 This safety responsibility letter is specially formulated in order to effectively do all kinds of safety precautions, nip in the bud and ensure the safety of the canteen.

First, the canteen chef must seriously study the "Food Hygiene Law" and receive safety and legal education. Be vigilant to prevent fire, poisoning, theft, destruction, accidents and explosions.

Second, use equipment and electrical appliances in strict accordance with operating procedures to prevent personal accidents.

Three, to prevent food poisoning, strict implementation of the provisions of food processing, sales and storage. Plum beans, fresh day lily, sprouted potatoes, etc. , will cause food-borne diseases, and must not be sold.

Four, every day to the dining room doors and windows, refrigerators, electrical switches, gas valves, faucets, etc. , carry out patrol inspection, find problems in time and solve them in time.

Five, to prevent fire, theft and other safety accidents. Do not pull wires, disassemble or modify all kinds of food processing equipment without permission, and fire fighting equipment should always be in good condition; Close the doors and windows in time after work, close the air valve and disconnect the power supply.

Six, non-working personnel shall not enter the operation room and storage room without permission.

Seven, major issues timely report to the school authorities, and do a good job of evidence preservation.

Eight, abide by the rules and regulations of the school, enhance service awareness, quality service, civilized norms, strict with themselves, be polite to others.

Nine, do a good job in personal hygiene, do not leave long hair, long nails, long beard, do not smoke when operating, keep clothes clean and tidy.

Ten, unsafe accidents caused by personal reasons, canteen chef take full responsibility.

Chef: (signature)

School seal:

20xx year month day