Responsibility book for canteen staff's safety production objectives

Responsibility letter for canteen staff's safety production objectives (9 articles in total)

In the ever-changing modern society, people gradually realize the importance of the responsibility book. The responsibility book is a parallel document, which stipulates the scope and responsibility. I believe that most people have a headache in drafting the responsibility book. The following is the responsibility book (9 general articles) of canteen employees' safety production objectives, which I carefully arranged. Welcome to share.

In order to further strengthen the food safety management of school canteens in Shaoyang County, clarify the responsible subjects, implement management responsibilities, prevent collective food poisoning accidents, and ensure the health and life safety of school teachers and students, the 1 canteen staff safety production target responsibility book is specially signed.

School responsibility:

1, conscientiously implement the laws, regulations and rules on food safety in the school, and be responsible for the food safety management of the unit.

2. Establish the main responsibility system for food safety. The principal in charge of the school is the first person in charge of food safety management in the school canteen.

3, the establishment of full-time food safety management personnel, establish and improve the food safety management organization and related systems, and ensure the implementation of the system.

4. The school canteen must obtain the Catering Service License and operate in strict accordance with the relevant requirements of food safety standards.

5, the school canteen is strictly prohibited to contract management.

6. When purchasing food in the school canteen, it is necessary to strictly follow the provisions of the Food Safety Law, purchase food provided by licensed producers and operators, claim certificates and tickets according to regulations, carefully remember the purchase accounts, and do a good job of keeping food samples as required.

7. Ensure that employees hold valid health certificates for post operation, and arrange management personnel and employees for food safety knowledge training according to regulations.

8, timely rectification of food safety rectification opinions put forward by the food and drug supervision department, and rectification in place.

9, do a good job in food safety education and publicity, improve the food safety awareness of teachers and students.

10, establish food safety emergency plan. Once a food poisoning accident occurs, it should be reported truthfully and left at the scene immediately, and effective control measures should be taken to organize rescue to prevent food poisoning from expanding. Actively cooperate with the county food and drug administration and other relevant departments to investigate food poisoning incidents.

Responsibilities of the county of the US Food and Drug Administration:

1. Review and issue catering service licenses in strict accordance with the licensing conditions of school canteens.

2, according to the school canteen last year grade supervision, annual supervision frequency of not less than 2 times; Continue to implement supervision and publicity, quantitative and hierarchical management of school canteens.

3. Inform the education department in time about the school canteens found in the inspection that do not meet the food safety requirements, the problems found in the inspection, the administrative punishment and the rating of the school canteens.

4. Timely put forward rectification opinions on food safety behaviors that do not meet the requirements, track and review the rectification within the prescribed time limit, and impose administrative penalties on serious violations.

5. Train school leaders, health management personnel and employees about food safety.

6, after receiving the school food safety accident report, should promptly organize on-site investigation and handling, take effective control measures to prevent the accident from expanding, and report the accident according to the relevant provisions.

If the school and food and drug supervision departments fail to perform or improperly perform their food safety duties and other dereliction of duty, resulting in food safety accidents in school canteens, the responsible subjects and relevant responsible personnel will bear corresponding responsibilities in accordance with relevant laws and regulations.

This responsibility book is made in duplicate, one for the school and one for the food and drug supervision department.

Year, month and day

The responsibility book of canteen staff's safety production target 2 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 plates and two plates, separated from raw and cooked, and separated from red and white boxes 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 canteen contractor):

The canteen staff's safety production target responsibility 3. Canteen is an important department of school safety work. Strengthening food hygiene and safety in canteens is the basic strategy for schools to implement "safety first". In order to enhance the safety awareness of the canteen, resolutely put an end to accidents and implement the responsibility system for safety work, this responsibility book is specially signed according to the responsibility requirements of the person in charge of the canteen.

I. Responsibility

1, pay attention to the physical condition of the staff in the canteen, and have a physical examination once a year, so that everyone can work with certificates to ensure good health.

2, vigorously promote the food hygiene law and the prevention of food poisoning related knowledge, strengthen the canteen staff's health legal concept. Supervise cooks to learn food knowledge and improve health awareness.

3. Improve the food hygiene management system, post responsibility system and responsible person to prevent food poisoning, and implement corresponding measures for each key link.

4, increase investment in health infrastructure renovation, timely repair some facilities and equipment, strict functional zoning, so that the layout is reasonable and prevent cross-contamination.

5, overall arrangement of canteen hygiene, pays special attention to the jurisdiction of the canteen indoor environmental sanitation, do not have dust, pollution, oil pollution, ditch to clean, smooth, no smell.

6, strengthen food supervision, regularly check the food situation, it is strictly prohibited to eat raw aquatic products (seafood) on the table, not to buy spoiled and polluted food, cooked food, cold dishes for more than 4 hours.

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

8, often urge all cooking personnel to develop good health habits and operating system, wear work clothes, work caps, don't wear 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.

9. Supervise the cooks to pay attention to the safety of electricity and gas, and close the doors and windows in time. Once people leave, close the doors and windows behind them.

10, according to the food hygiene system, urge the cooks to make good food: the raw and cooked knives are separated from the chopping board, the meat and vegetable ponds are separated, and the cooking utensils are cleaned to achieve one scraping, two washing, three disinfection, four washing and five cleaning.

1 1, according to different seasons to kill the four pests, especially in summer and autumn as the killing season of mosquitoes, flies and cockroaches, adhere to spraying drugs to achieve no mosquitoes, flies and cockroaches.

12. Arrange students' seats for Chinese food, and ask students to queue up to enter the restaurant, and keep quiet during the meal to ensure the orderly and hygienic lunch for students.

13, manage the Chinese food special post personnel, require special post personnel, require special post teachers to be in place on time, and strive to ensure that teachers are on duty every day.

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

Second, processing

1. If the person in charge of the canteen violates the above-mentioned relevant regulations and has dereliction of duty, it will be dealt with by the leadership meeting.

2. In the event of a food accident, the school leadership will study it and give it serious treatment: handling; If the circumstances are serious, it shall be handled by the higher authorities or judicial organs.

Three, this responsibility form in duplicate, the person in charge of the canteen and the school each hold one copy, which will take effect from the date of signature.

xxx

Xx，xx，XX，XX

Responsibility letter for canteen staff's safety production target 4 In order to further strengthen the safety work of school canteens in our town and ensure the health and food safety of teachers and students, Chengguan Town Central School signed the following responsibility letter for canteen safety 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:

Responsible school (kindergarten) person in charge:

The canteen staff's safety production target responsibility 5. School canteen is an important department of school food safety work. Strengthening food hygiene and safety in canteens is the basic strategy for schools to implement "safety first". In order to enhance the safety awareness of the canteen, resolutely put an end to accidents and implement the responsibility system for safety work. In order to effectively strengthen the management of school canteens, prevent food poisoning or food safety accidents in schools, and ensure the health and safety of teachers and students, this letter of responsibility is specially signed according to the requirements of cooks' duties.

A, according to the requirements of health examination, participate in health knowledge training, hold a health certificate.

Second, chefs must wear clean work clothes in order to develop good hygiene habits and operating systems. Personal hygiene should be "four diligence", that is, taking a bath and having a haircut, washing clothes and bedding, changing work clothes, washing hands and cutting nails frequently.

Three, the cook should comprehensively arrange the canteen hygiene work, pay special attention to the indoor and outdoor environmental sanitation of the canteen under his jurisdiction, keep the indoor and outdoor environment clean, clean, free of sundries, oil pollution and odor, clean the doors and windows in time, and clean up the garbage in time.

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

Five, fly-proof, dust-proof, rat-proof, so that there are no mosquitoes, flies, rats and cockroaches indoors.

Six, all kinds of food utensils are cooked separately; Every kind of vegetable is carefully washed.

Seven, keep all kinds of utensils, stoves, steamer, table, vegetable pier, chopping board, kitchen knife, etc. The operating room is clean and tidy.

Eight, pay attention to electricity, fire prevention, anti-theft, prevent bad people from poisoning pollution, canteen doors and windows closed in time, once someone leaves, close the doors and windows, pay attention to their own safety in the process of work.

Try your best to make the food delicious and nutritious.

Ten, treat teachers and students like family, smile, civilized service, so that teachers and students are satisfied.

Eleven, always pay attention to the canteen, in case of special circumstances, report immediately.

12. Love your job, observe working hours, treat your work with a high sense of responsibility, and do it according to the regulations required by the school.

If an accident occurs due to failure to implement the above regulations, the chef shall bear all the responsibilities.

Signature (seal) of the person in charge of the school:

Signing date: March XXX 1.

In order to ensure the health of all teachers and students and food hygiene and safety, and prevent food poisoning accidents, based on 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 the responsibility letter for food safety and hygiene 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:

The canteen staff's safety production target responsibility 7. The sanitation of school canteens 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:

20XX March 1

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:

The responsibility book of canteen staff's safety production target 9 is to further implement the Opinions on Strengthening the Work of Student Canteen in Colleges and Universities issued by the Ministry of Education and other five departments, strengthen the management of canteen, clarify responsibilities, ensure that food poisoning or other food-borne diseases do not occur, ensure the health and safety of teachers and students, and promote 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 departments and colleges. 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 shall be investigated and dealt with by 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 representative of college administrator:

Two thousand xx years x months x days

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