Responsibility book for food safety of nutritious meals

Responsibility letter for food safety of nutritious meals (5 selected articles)

The responsibility letter is a written document that defines the responsibilities, requiring both parties to clearly write down the specific scope and content of responsibilities. This responsibility should be clearly written on formal occasions in the presence of witnesses. The following is the food safety responsibility book for nutritious meals that I have compiled.

Food safety responsibility of nutritious meals 1

In order to conscientiously implement the Food Safety Law of People's Republic of China (PRC), the Measures for the Supervision and Administration of Food Safety in Catering Services and other laws and regulations, further strengthen the food safety supervision in our school, clarify the main body of responsibility, implement management responsibilities, effectively prevent and control the occurrence of group food safety incidents in schools, and ensure the food safety and health of teachers and students in schools, school canteens and supermarkets should earnestly perform the following responsibilities:

Article 1 Food production, processing and operation shall be conducted in strict accordance with the Food Safety Law of People's Republic of China (PRC), the Regulations for the Implementation of the Food Safety Law of People's Republic of China (PRC) and the Measures for the Supervision and Administration of Food Safety in Catering Services.

Article 2 School canteens must obtain the Catering Service License in accordance with the law, and supermarkets must obtain the Hygiene License for Public Places in accordance with the law, operate within the permitted scope, and hang or place relevant licenses in a conspicuous position.

Article 3 School canteens and supermarkets shall establish and improve the food safety management system and be equipped with full-time or part-time food safety management personnel.

Article 4 School canteens and supermarkets shall establish and implement employee health management systems and establish health records for employees. Food and beverage service employees shall have an annual health examination and obtain a health certificate before they can take part in the work. Operators should maintain good personal hygiene.

Personnel engaged in direct contact with imported food suffer from digestive tract infectious diseases such as dysentery, typhoid fever, viral hepatitis A and viral hepatitis E, and diseases that hinder food safety such as active tuberculosis, suppurative or exudative dermatosis. The person in charge of the canteen should adjust it to other jobs that do not affect food safety. When you have symptoms that hinder food safety, such as cough and fever, you should leave your post in time, and you can re-enter your post after you find out the cause or cure it.

Fifth school canteens and supermarkets should organize employees to participate in food safety training, learn food safety laws, regulations, standards and food safety knowledge, clarify food safety responsibilities, and establish training files; It is necessary to strengthen the training of food safety laws and regulations and related food safety management knowledge for full-time (part-time) food safety management personnel.

Sixth school canteens, supermarkets to establish food, food raw materials, food additives and food-related products procurement inspection and ticket collection system.

School canteens, supermarkets in food production units, wholesale markets, etc. , should check, request and save the supplier's relevant license and product certificate and other documents; If purchasing from a fixed supplier or supply base, the qualification certificate of the supplier or supply base, the supply list, etc. Should be checked, obtained and retained; Buy from supermarkets, farmers' markets, individual merchants, etc. , should obtain and save the purchase list.

Seventh school canteens, supermarkets to establish food, food raw materials, food additives and food-related products procurement record system. The purchase record shall truthfully record the product name, specification, quantity, production batch number, shelf life, supplier name and contact information, purchase date, etc. , or keep the purchase documents containing the above information.

School canteens and supermarkets should organize purchasing records and related materials in an orderly manner according to product varieties and purchasing time, and keep them for future reference. Records and bills shall be kept for at least 2 years.

Article 8 It is strictly forbidden to purchase, store and use the following foods, food raw materials, food additives and food-related products in school canteens and supermarkets:

(1) Foods produced using non-food raw materials or using chemicals other than food additives and other substances that may endanger human health, or foods produced using recycled foods as raw materials;

(2) Pathogenic microorganisms, food, food raw materials, food additives and food-related products with pesticide residues, veterinary drug residues, biotoxins, heavy metals and other substances harmful to human health exceeding food safety standards;

(3) Foods and food additives produced by using food raw materials and food additives that have exceeded the shelf life;

(4) Foods that use food additives beyond the scope and limit;

(five) food and food additives that are spoiled, rancid, moldy, unclean, mixed with foreign substances, and adulterated with false or abnormal sensory properties;

(six) poultry, livestock, animals, aquatic animals and their products that have died of illness, poisoning or unknown causes;

(seven) meat and its products that are not quarantined or unqualified in accordance with the regulations;

(eight) food and food additives contaminated by packaging materials, containers and means of transport;

(nine) food and food additives with false production date and shelf life or beyond the shelf life;

(ten) unlabeled prepackaged foods and food additives;

(eleven) in order to prevent diseases and other special needs, the state explicitly prohibits the production and operation of food;

(twelve) other foods, food additives and food-related products that do not meet the laws, regulations or food safety standards.

Ninth school canteens in the production and processing process must carefully check the food and food raw materials to be processed. If it is found to be spoiled or abnormal in other sensory properties, it shall not be processed or used.

Article 10 Foods that need to be cooked and processed should be cooked and thoroughly cooked; Cooked products that need to be refrigerated should be refrigerated in time after cooling; Directly imported food, food raw materials and semi-finished products should be stored separately.

The production of cold dishes shall meet the requirements of special person in charge, special production, special tools, special disinfection and special refrigeration, and cold dishes shall not be produced or sold.

Article 11 In general, the time from cooking to selling food should not exceed 2 hours. Leftovers in the canteen must be refrigerated for no more than 6 hours. If it is confirmed that it has not deteriorated, it must be thoroughly heated at high temperature before it can be sold, and the leftover food cannot be sold overnight.

Twelfth school canteens to establish a sample retention system, and designate a person in charge. Take at least 100g of each dish for each meal and put it in a sterile container. After sampling, it must be sealed (or stamped) with plastic wrap to avoid pollution, and the sample retention time, product name, meal frequency and sample retention person should be marked on the outside, and the sample retention registration should be made to facilitate inspection. After the sample food is cooled, it must be stored in a special sample refrigerator immediately. It is forbidden to store other foods unrelated to the sample food in the sample refrigerator. Food samples must be kept for 48 hours.

Thirteenth school canteens should purchase, preserve and use food additives in accordance with relevant state regulations and food safety standards. Food additives shall be stored in special cabinets and other facilities, marked with the words "food additives", properly kept, and a ledger shall be established for use. No nitrite shall be purchased, stored, processed or used.

Fourteenth places and equipment for storing food raw materials should be kept clean, and it is forbidden to store toxic and harmful substances and personal items.

Fifteenth food storage should be classified, shelved, off the ground, regular inspection, timely treatment of spoiled or expired food. Refrigeration equipment used for preservation must be labeled, and raw food, semi-finished products and cooked food should be stored in separate compartments.

Article 16 Keep the internal and external environment of food processing and business premises clean and tidy, and eliminate harmful insects such as rats, cockroaches and flies and their breeding conditions.

Seventeenth regular maintenance of food processing, storage, display, disinfection, cleaning, heat preservation, refrigeration, freezing and other equipment and facilities, calibration of measuring instruments, timely cleaning, to ensure normal operation and use.

Eighteenth tools and equipment used in catering processing operations must be non-toxic, marked or clearly distinguished, and used separately, stored in a fixed place, washed and kept clean after use; Tools and equipment in contact with direct food should be disinfected before use.

Nineteenth after each meal, you must be responsible for the strict cleaning and disinfection of tableware and drinking utensils, and spare them in special cleaning facilities, and you must not use tableware and drinking utensils that have not been cleaned and disinfected.

Article 20 Tools, equipment and facilities for transporting food raw materials shall be kept clean and disinfected when necessary. The transportation of heat preservation and refrigeration (frozen) food shall have the necessary heat preservation and refrigeration (frozen) equipment and facilities suitable for the variety and quantity of food provided.

Twenty-first school canteens and supermarkets should accept and cooperate with the higher education administrative departments or food supervision departments to inspect and supervise the food hygiene of their own departments, provide relevant information truthfully, and conscientiously implement the rectification opinions put forward.

Twenty-second food poisoning incidents between teachers and students, should immediately report to the school food safety supervision department (medical department) and protect the scene, and shall not conceal.

Article 23 The managers of school canteens and supermarkets are the first responsible persons for food safety, take full responsibility for the food safety of canteens and supermarkets, and must strictly implement the above provisions.

Article 24 This Responsibility Letter is made in duplicate, with each party holding one copy. It will take effect as of the date of signature.

Signature of canteen manager: signature of school principal:

Responsibility book for food safety of nutritious meals II

In order to strengthen the management of food hygiene and safety in schools, ensure the physical health and life safety of teachers and students, and promote the standardized operation of relevant personnel in canteens, the Responsibility Letter for Canteen Safety is formulated and strictly implemented.

1. Seriously abide by the Food Hygiene Law of People's Republic of China (PRC) ~ engage in food production, processing and management in strict accordance with the Hygienic Management Regulations for School Dining Rooms and Students' Collective Dining and the Hygienic Management Regulations for School Food.

Two, the procurement of catering raw materials and commodities must be strictly controlled in accordance with the relevant provisions of the "Food Sanitation Law". Rice, flour, salt, edible oil, monosodium glutamate, soy sauce and other industrial products should be purchased through proper channels. Meat must be quarantined. Don't abuse food additives ~ standardize the use of food additives and establish an account for the use of food additives. The detailed residential address and name of the seller shall be truthfully filled in the purchase invoice. It is forbidden to buy counterfeit and shoddy products without trademarks, production dates and factory names.

3. Canteen and warehouse must be kept clean and sanitary. Necessary measures should be taken to kill flies, mice and other harmful insects (it is forbidden to store toxic and harmful substances in the canteen storage room. Each operation room must have corresponding facilities such as disinfection, anti-corrosion, dust prevention, fly prevention, rat prevention, sewage discharge and garbage storage to prevent food pollution.

Four, prohibit canteen staff from entering the operation room and warehouse. Newly recruited cooks must undergo a physical examination and obtain a "health certificate" before they can take up their posts.

Five, it is forbidden to sell rotten expired food to teachers and students, as well as toxic and polluting food prohibited by the state. It is necessary to strengthen supervision and prohibit school canteens and supermarkets from selling "three no foods" and moldy and spoiled foods.

Six, consciously accept the inspection and supervision of the school authorities and higher administrative law enforcement organs. Any violation of the Regulations on the Administration of Food Hygiene in Schools and this Agreement reported by the school or students shall be criticized and educated by the school, ordered to suspend business for rectification and fined. Any violation of national policies and regulations shall be dealt with by administrative law enforcement departments according to law. If the consequences are caused, the state judicial organs shall investigate all civil and criminal responsibilities of the responsible person.

Seven, strengthen the management of canteen staff ~ strict reward and punishment system. Organize canteen staff to study regularly ~ learn the safety regulations and food processing knowledge about canteen work ~ and make records.

Eight, the occurrence of student food poisoning incidents ~ should be reported immediately, and must not conceal and protect the scene.

The canteen manager is the main person responsible for the safety of the canteen ~ take full responsibility for the safety of the canteen ~ the above regulations must be strictly implemented.

This responsibility book is made in triplicate ~ one copy is filed by the Safety Supervision Office ~ one copy is held by both parties.

Lianchi Town People's Government, seal, responsible unit:, seal,

Person in charge: person in charge:

Two? Month, Day, 12

Responsibility book for food safety of nutritious meals 3

In order to conscientiously implement the State Council's Decision on Further Strengthening Food Safety Work, strengthen the leadership of school food safety work, implement the responsibility system for food safety work, strengthen the supervision of food safety work, ensure the safety of teachers and students, maintain the normal education and teaching order of the school, and promote the development of education in our township, the 20 10-20 10 year food safety management target responsibility book is specially formulated.

First, establish food safety management institutions, strengthen the leadership of food safety work in schools, strengthen the construction of food safety supervision teams, put food safety work on the agenda, strengthen inspection and supervision, and implement the responsibility system at all levels.

Second, strengthen the education of food safety knowledge and regulations for teachers and students through radio, wall newspaper, lectures, slogans, banners, essay writing, competitions and other forms.

Three, formulate measures to prohibit students from buying food (snacks) in the stalls around the school, to prevent the purchase of food that does not meet the hygiene and quality standards.

Four, the school should often jointly with the relevant departments to investigate the shops or stalls in the surrounding areas of the school, and find that there are foods that do not meet the hygienic quality standards for sale, and report to the relevant units in a timely manner, and investigate and deal with them in time to prevent the foods that do not meet the hygienic quality standards from flowing into the campus.

Fifth, strengthen the management of school kitchens. Kitchen staff must pass the medical examination before they can take up their posts; The kitchen must operate normally according to the rules related to hygiene requirements, and all the food purchased by the kitchen must meet the hygiene quality standards; Prevent food poisoning incidents.

Six, the school should increase investment in food safety facilities and do a good job in the annual budget of special funds, regular inspection and replacement of safety facilities.

Seven, in close cooperation with the relevant departments of food safety, and earnestly do a good job in school food safety management.

School (seal): signature of the person in charge of food safety:

Responsibility book for food safety of nutritious meals 4

Dear parents:

In order to strengthen students', parents' and schools' awareness of food safety, enhance their responsibility for food safety, and ensure students' health, the school and parents signed this responsibility letter according to the relevant provisions of the state and the principle of clarifying responsibilities and implementing responsibilities.

First, schools.

In order to strengthen the management of food hygiene and safety, ensure the health and life safety of teachers and students, and promote the standardized operation of relevant personnel in the canteen, the school will do the following work:

1. Engaged in food production, processing and operation in strict accordance with the Food Safety Law of People's Republic of China (PRC), the Regulations for the Implementation of the Food Safety Law, the Code for Safe Operation of Catering Services and the Regulations on the Administration of Food Hygiene in Schools.

Second, the purchase of food raw materials and commodities, in strict accordance with the relevant provisions of the Food Hygiene Law, strictly control the quality, implement the system of claiming certificates and tickets, and register the food purchase ledger in detail as required. The bulk food purchased must be products purchased through proper channels and certified by relevant state departments. It is forbidden to use bulk edible oil. Meat must be quarantined. Fill in the detailed residential address and name of the seller on the purchase invoice. It is forbidden to buy counterfeit and shoddy products without trademarks, production dates and factory names.

Three, canteen and warehouse inside and outside, must be kept clean, necessary measures should be taken to kill (prevent) flies, mice and other harmful insects. It is forbidden to store toxic and harmful substances in the canteen storage room. Each operation room must have corresponding facilities such as disinfection, anti-corrosion, dust prevention, fly prevention, rat prevention, sewage discharge and garbage storage to prevent food pollution.

Four, prohibit canteen staff from entering the operation room and warehouse. The main and non-staple food warehouses are strictly locked by special personnel, and the canteens with conditions can be equipped with monitoring equipment. The school canteen should have a catering service license issued by the food supervision department. All employees should hold valid health certificates, and new employees must have a physical examination and obtain a health certificate before taking up their posts.

Five, to ensure the hygiene and safety of food sold. Improve the food sample retention system, and do not purchase expired, moldy, spoiled or stale food and three-grade raw materials; Vegetables such as green beans, wild mushrooms, budding potatoes and green tomatoes are resolutely not allowed to enter the canteen; Cold dishes and leftovers shall not be sold, and foods and raw materials with abnormal sensory appearance shall not be processed or used. It is forbidden to sell rotten and expired food to teachers and students, and toxic and polluted food explicitly prohibited by the state.

Second, students and parents.

Students should abide by the school's food safety and hygiene system and discipline, and their parents or other guardians should perform their guardianship duties according to law and cooperate with the school to educate students on food safety. Students or their guardians should:

1 First of all, pay attention to personal hygiene, take a bath, wash clothes, cut nails, have a haircut, wash your hands before and after meals, and form a good habit of not overeating;

2, do "six don't eat", don't eat cold food, don't eat unclean fruit, don't eat bad food, don't eat food without high temperature treatment, don't drink raw water, don't eat snacks.

3. If you don't buy food with unknown origin and beyond the shelf life, you should pay attention to identify the quality of food from the food label. Choosing safe food is the first step to control diseases from the mouth.

4. Don't buy food from small shops or roadside stalls without hygiene license and business license, especially those without sealed packaging.

Students are not allowed to bring perishable food, such as vegetables and sauce, to school.

-Town Junior High School (Seal)

Chapter 5: Responsibility for Food Safety of Nutritional Meals

Model food safety responsibility book

According to the "Food Hygiene Law of People's Republic of China (PRC)" and the spirit of the documents of the government and relevant departments on food hygiene supervision and management, and in order to ensure the implementation of various laws, regulations and rules, we should put the responsibility on people and nip in the bud. Combined with the reality of our company, this responsibility book is specially formulated.

The managers of all departments are the first responsible persons of food hygiene in their own departments. Be directly responsible for the environmental sanitation and food hygiene in the area under its jurisdiction, and have the responsibility and obligation to organize all employees to seriously study and implement the terms listed in this responsibility book.

I. Ensuring food quality and safety

1. Strictly abide by the provisions of the Product Quality Law, the Food Hygiene Law, the Measures for the Supervision and Administration of Quality and Safety of Food Production and Processing Enterprises and other relevant laws and regulations to ensure that the food quality and safety meet the relevant national product standards.

2. Ensure that the food must be sold after inspection, and products that have not been inspected and failed to pass the inspection will never be sold.

3, to ensure that the food processing technology is scientific and reasonable, the production and processing process is strictly regulated, and the key production processes are strictly controlled. Ensure that the raw materials and additives used in food production meet the relevant provisions of the state, and do not use non-edible raw and auxiliary materials to process food.

4 to ensure that the packaging materials, containers, packages, tools and equipment for food storage, transportation and loading and unloading are safe and clean, and have no pollution to food.

5, actively cooperate with law enforcement agencies in accordance with the law of product quality supervision and inspection and daily supervision.

Two, strengthen environmental sanitation management, and create a clean and generous dining service environment.

In accordance with the relevant provisions of the Food Hygiene Law of People's Republic of China (PRC), do a good job in the environmental sanitation of restaurants (canteens) and keep the floors, tables and chairs, stoves, service desks and toll collectors of restaurants (canteens) clean. Eliminate harmful insects such as rats, cockroaches and flies and their breeding conditions. Make full use of the existing facilities and equipment in the canteen (canteen), keep the tableware clean and disinfected, and meet the relevant national hygiene standards.

Three, strengthen the health supervision and health knowledge training of food production and marketing personnel.

All staff in the canteen (canteen) must have a certificate of health examination and health knowledge training, and new employees must obtain a certificate before taking up their posts; Managers have the responsibility to supervise the health status of restaurant (canteen) employees and deal with problems in time.

According to "People's Republic of China (PRC) Food Hygiene Law" and "Food Hygiene Management Measures of Catering Industry"

Health requirements of processing personnel, strict supervision and management of restaurant (canteen) staff. Individuals who do not meet the requirements should be ordered to rectify immediately, and those who insist on rectification or deliberately delay time can be ordered to stop production and business activities.

Four, strict management of food raw materials, spices and food additives, to prevent food poisoning, strict inspection and storage of raw materials, to ensure that food raw materials are fresh, not rotten, not insects, not bad; Seasonings and food additives such as monosodium glutamate, salt, soy sauce and vinegar. Expired, deteriorated, unclear or abnormal sensory properties shall not be used.

Five, strict environmental and food hygiene management, so as to be institutionalized and responsible.

Put forward strict requirements for the staff of all posts in restaurants (canteens), cultivate their hygiene habits and awareness, and truly perform their duties and responsibilities.

Sixth, the accountability system.

The detailed rules for the implementation of this responsibility book are the Food Hygiene Law of People's Republic of China (PRC) and the Measures for the Administration of Food Hygiene in Catering Industry. The person in charge of this department and the person in charge of the post will be held accountable for any accident or responsibility caused by violation of any of these provisions.

Seven, rewards and punishments

The company will give appropriate rewards to those responsible for earnestly fulfilling the terms of this responsibility book and ensuring that there are no food hygiene and safety accidents and major hidden dangers throughout the year. (The above contents will be included in the year-end assessment)

Eight. This responsibility book is made in duplicate, one for the company and one for each department, and shall come into effect as of the date of signature by both parties.

Company (seal): Department:

(signature and seal):

Year, month, sun, moon, sun.