Kindergarten Canteen Safety Responsibility Letter

Nowadays, people use responsibility letters on more and more occasions. Signing a responsibility letter can effectively enhance our sense of responsibility. So do you really know how to draw up a responsibility letter? Below is a kindergarten canteen safety responsibility letter that I have collected for everyone for your reference. I hope it can help friends in need. Kindergarten Canteen Safety Responsibility Book 1

In order to implement the policy of safety first and prevention first, we conscientiously implement the "Food Hygiene Law of the People's Republic of China" and other laws and regulations to further strengthen the food safety of our kindergarten Hygiene management, eliminate food hygiene and safety hazards, prevent food poisoning and other public health emergencies, ensure the life safety of children and teachers, and specially formulate a kindergarten food hygiene and safety responsibility letter.

1. Cooks

1. Hold a certificate to work

The physical condition of the canteen staff must be qualified, and a physical examination is required once a year to ensure that everyone maintains Please ensure that you are in good health. Once you find any abnormality in the canteen staff's health, you should leave your post immediately.

2. Obey leadership and love your job.

3. Earnestly implement the Food Hygiene Law.

4. Keep the operating room clean. It is strictly forbidden to store sundries, pesticides, rat poison and other harmful items in the kitchen.

5. Strictly abide by the health management system and do a good job in personal hygiene. When working, you must: wear work clothes and work caps, do not smoke while working, do a good job in environmental sanitation inside and outside the canteen, and ensure that every meal Clean once a day; children’s tableware and kitchen utensils should be cleaned or disinfected after each meal. The items should be placed neatly and orderly. Do a good job of sanitation in front of the door and keep it clean. Before leaving get off work, check whether the water, electricity, gas, and doors and windows are closed. good.

6. Prevent cross-contamination between raw food and cooked food, raw materials and finished products, and food must not come into contact with toxic substances or unclean objects;

7. Containers for direct food intake should be used. Must be washed and disinfected before use, and other utensils must be washed and kept clean after use;

8. Meats and vegetables must be washed before cutting, and tableware sinks and meat and vegetables must be washed and disinfected before cutting. Washing pools must be used separately;

9. Food should be cooked thoroughly and covered with fly-proof and dust-proof facilities;

10. It is prohibited to sell sprouted potatoes, cold food, and wild mushrooms , preserved eggs, stir-fried green beans and other foods;

11. Dispose of garbage and waste in a timely manner. Trash cans and swill buckets should be covered and marked.

12. It is strictly forbidden for idlers to enter the canteen, pay attention to food hygiene; use the facilities equipped in the canteen, pay attention to safety, strictly prevent accidents, and report problems and hidden dangers in a timely manner.

13. Be diligent and frugal, do not waste food and non-staple food, listen to the opinions of teachers and parents with an open mind, ensure the quality of main and non-staple food, and ensure that children eat well and are full.

2. Disinfection of tableware and items

1. Tableware, eating utensils, and containers for direct food must be washed and disinfected before use, and they must be brushed and washed twice. , three flushes, four disinfections, and five cleanings;

2. Thermal disinfection method can be used to disinfect tableware and tableware: put the washed tableware into the disinfection cabinet for 15 minutes; pharmaceutical disinfection can be used to disinfect items : Remove the residue and rinse with dishwashing detergent and disinfectant water;

3. Master the correct disinfectant configuration and disinfection method, and strictly follow the disinfection procedures to ensure disinfection effect and safety.

4. Clean the tableware well to prevent contamination.

5. Disinfection of items: Clean, wipe and soak them with disinfection according to different categories. Disinfectant must be kept out of reach of young children.

6. Thoroughly disinfect the disinfection area you are responsible for, leaving no dead ends.

7. Strictly abide by the disinfection regulations. If there is any breach of contract that causes adverse consequences, the kindergarten will hold the responsible person accountable.

3. Keep food samples

1. A sample of the food provided at each meal must be kept and a dedicated person is responsible for it;

2. Keep a lot of samples of each food 100g;

3. Use fresh-keeping bags (cleaning bags) to pack each food into separate bags, indicating the meal number, time, and food name: put it in the refrigerator and store it refrigerated above 10°C; < /p>

4. The sample of each meal should be retained for no less than 48 hours.

This responsibility letter is made in duplicate, with each party holding one copy. It is valid from the date of signing to the date of leaving the post or being transferred.

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Kindergarten Canteen Safety Responsibility Letter on xx, xx, 20xx Part 2

The canteen is an important department of school safety work. Strengthening food hygiene and safety in canteens is the basic strategy for implementing the school's "safety first" policy. In order to enhance the safety awareness in the canteen, resolutely prevent the occurrence of accidents, and implement the safety work responsibility system, this responsibility letter is signed in accordance with the responsibilities of the person in charge of the canteen.

1. Responsibilities

1. Pay attention to the physical condition of the canteen staff and conduct a physical examination once a year to ensure that everyone works with a certificate to ensure good health.

2. Vigorously publicize relevant knowledge about food hygiene laws and food poisoning prevention, and strengthen the concept of hygiene rules among canteen personnel. Prompt the cooking staff to learn food knowledge and improve the hygiene awareness of the cooking staff.

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

4. Increase investment in the reconstruction of health infrastructure, repair some facilities and equipment in a timely manner, strictly functionally partition, achieve a reasonable layout, and prevent cross-contamination.

5. Comprehensively arrange the sanitation work in the canteen, and pay attention to the sanitation of the indoor environment under the jurisdiction of the canteen, so that there is no dust, no pollution, no oil, and the ditches must be clean, smooth, and free of odor.

6. Strengthen food supervision, check food conditions regularly, strictly prohibit raw aquatic products (seafood) from being served on the table, and do not purchase spoiled or contaminated food. Do not allow time for cooked food and cold pot dishes. More than 4 hours.

7. Strengthen the disinfection of tableware and utensils. Utensils must be disinfected after each meal. Pools, pots and other utensils must be cleaned in time.

8. Regularly urge all cooking staff to develop good hygiene habits and operating systems, and wear work clothes, work caps, and no jewelry when working. They are required to maintain good personal hygiene every day, bathe frequently, cut nails frequently, wash hair and get haircuts frequently, and change clothes frequently.

9. Supervise cooking staff to pay attention to the safety of electricity and gas, close doors and windows promptly, and close doors and windows as soon as people leave.

10. Supervise the cooking staff to do a good job in food according to the food hygiene system: hygiene should be such that raw and cooked knives are separated from the chopping board, sinks for washing meat and vegetables are separated, and cooking utensils should be scraped, washed, disinfected and flushed once. Five cleaning.

11. disinfect the four pests according to different seasons, especially summer and autumn, which are the disinfecting seasons for mosquitoes, flies and cockroaches. Keep spraying drugs to ensure that there are no mosquitoes, flies and cockroaches.

12. Arrange students’ seats for lunch, require students to line up to enter the restaurant, and require them to be basically quiet during meals to ensure that students eat in an orderly and hygienic manner at noon.

13. Manage the special duty personnel for lunch, require special duty personnel, and require special duty teachers to arrive on time and work conscientiously to ensure that there are teachers on duty every day.

14. Always pay attention to the dining situation in the canteen and report any special circumstances immediately.

2. Treatment

1. If the person in charge of the canteen violates the above relevant regulations and has defaulted on his responsibilities, the leadership team meeting will study it and give certain punishment.

2. If an eating accident occurs, it will be studied by the school leadership team and dealt with seriously; in serious cases, it will be handed over to the superior department or judicial authority for handling.

3. This letter of responsibility is made in duplicate, with the person in charge of the canteen and the school each holding one copy. It will take effect from the date of signing

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20xx xx Kindergarten Canteen Safety Responsibility Book 3 on March xx

In order to ensure the personal safety of teachers and students, according to the relevant safety work requirements of superiors, in line with the principle of serving teachers and students and putting safety first. The first person in charge of private primary schools and kindergartens must sign a responsibility letter with the central school, the contents of which are as follows:

1. Firmly establish the ideology of "quality service, safety first", strengthen safety precautions, and eliminate all Unsafe factors.

2. Meat and vegetables must be purchased through normal channels, complete ticket and other procedures, and must be free of contamination in transportation and storage.

3. The rice and vegetables should be cooked thoroughly, and raw, cold or moldy food should not be supplied to teachers and students to strictly prevent food poisoning incidents.

4. All employees in the canteen must undergo a health examination and be certified to work, and the canteen must apply for a health license.

5. Assist teachers on duty to maintain order in the dining area and prevent unsafe accidents such as crowding and burns.

6. It is strictly forbidden for idle personnel to enter the operation room. Strengthen water and power management, use electrical appliances in a standardized manner, and check circuits frequently to prevent fires.

7. Canteen stoves should be disinfected regularly, the environment should be cleaned regularly, flies and rodents should be killed regularly, and epidemic prevention should be done carefully.

8. Private primary schools and kindergartens must create conditions as much as possible to provide a good environment for the normal operation of the canteen.

9. An accountability system is implemented for safety work. Unsafe incidents will be dealt with seriously depending on the specific circumstances. Major issues will be handed over to higher authorities and even judicial organs for handling. If an accident occurs due to human factors, the reward and punishment system of the central school will be implemented.

10. This letter of responsibility is signed once every school year in duplicate and takes effect from the date of signing.

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Kindergarten Canteen Safety Responsibility Book 4 on xx, xx, 20xx

In order to ensure the food safety of children in the kindergarten, parents can work with confidence and ensure No accidents occurred, and the policy of "safety first, prevention first" was implemented, and the idea of ??"whoever is in charge is responsible" was implemented. The kindergarten specially signed the following safety work management objectives with the canteen, the contents are as follows:

1. Strictly control food quality and prevent rotten and expired food from flowing into the canteen.

2. Make and cook strictly according to the daily recipes for children, conscientiously follow the requirements of the "Food Hygiene Law of the People's Republic of China", and insist on picking up, picking, and eating items for daily consumption respectively. Strictly control food cleaning during soaking, cutting and other processes.

3. Strictly follow the requirements of the epidemic prevention department, classify, use, clean and disinfect various utensils in the children's canteen. Food should be separated from raw and cooked food, and the two should not be confused.

4. Listen to teachers’ suggestions with an open mind and continuously improve cooking techniques. Start meals on time to ensure high quality and sufficient food supply.

5. Insist on regular disinfection of children's tableware every day to ensure the safety of children eating together.

6. All kitchen staff should wear work clothes and clean work caps when working, and put their hair in the cap; they should do a good job in personal hygiene, change clothes frequently, and Wash your hair, don’t keep your nails long, don’t wear nail polish, don’t wear rings and processed foods.

7. After daily cleaning, all utensils should be returned to their original places, countertops, stoves, floors, etc. should be rinsed clean, condiments should be put into the spice cabinet, and the warehouse should be locked.

8. Kitchen staff must apply for health certificates and undergo physical examinations once a year in accordance with the requirements of the supervision. Those who fail to pass the test will not be allowed to enter the children's canteen.

9. Strangers are not allowed to enter the children's canteen. Children poisoning due to negligence should be dealt with seriously.

10. Properly keep children’s eating utensils and kitchen utensils, and promptly track down any reduction in use.

11. Meals should be kept in the refrigerator for 48 hours as required to prevent food poisoning in young children.

12. Insist on safety inspections every day. Before igniting the stove, check the stove, boiler and other facilities, and then ignite the stove when it is safe and feasible. After using the fire, close the furnace, lighting fixtures, and electrical equipment in a timely manner. Before leaving get off work, a comprehensive and detailed inspection must be carried out to ensure that there are no safety hazards before leaving get off work. Strictly follow the operating procedures.

(This responsibility letter is made in duplicate, with one copy for each kitchen staff and kindergarten. It will take effect from the date of signing for a period of one year.)

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< p> 20xx xx month xx kindergarten canteen safety responsibility book 5

Your safety work responsibility goals this year are:

1. Firmly establish "safety first, responsibility is more important than "Taishan" awareness, and always put food hygiene and safety first.

2. Strictly implement the "Food Hygiene Law", and non-staff are strictly prohibited from entering the kitchen where work is important. Keep the door locked when the kitchen is not staffed.

3. Kitchen staff must obtain a health certificate before they can engage in canteen service work.

4. Knives, piers, and containers must be labeled and used in categories. Containers for washing food must be used separately according to plants and animals.

5. Do a good job in preventing flies, rats and fires.

6. Kitchen staff must develop good personal hygiene habits. They must wash their hands thoroughly before starting work, after defecating, and after coming into contact with primary food ingredients or unclean tableware, containers, etc.

7. Canteen staff must wear neat work clothes and hats before entering the kitchen. They are not allowed to smoke, eat snacks, pick ears, or blow their noses while working. They are not allowed to bring or store personal items. Do not Wear work clothes and shoes when entering the restroom.

8. Strictly implement the canteen work procedures and specifications, and clean up the ingredients by washing, soaking, and scalding to control the risk points of each operation. Never use expired, rotten or spoiled ingredients.

10. Kitchen staff must have a high sense of responsibility and do their jobs conscientiously.

11. Kitchen staff must strictly control food access and strictly prevent "three noes" products and expired and spoiled food from entering the kitchen.

12. If the canteen staff causes food hygiene and safety accidents to children due to their negligence, the parties concerned shall be responsible for all expenses.

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Kindergarten Canteen Safety Responsibility Book 6 on xx, xx, 20xx

In order to enhance safety awareness, strengthen safety responsibilities, implement safety measures, and ensure that teachers To ensure the safety of life and property, a safety responsibility letter shall be signed with the staff in charge of the canteen.

l. Firmly establish the awareness of "safety first, responsibility is heavier than Mount Tai" and always put safety work first.

2. Strictly implement the "Food Hygiene Law", and non-staff are strictly prohibited from entering the canteen where work is important.

3. Canteen staff must obtain a health certificate before they can engage in canteen service work.

4. Knives, piers, and containers must be labeled and used in categories. Containers for washing food must be used separately according to plants and animals. Food must be cooked thoroughly.

5. Do a good job in preventing flies and rats, and perform comprehensive cleaning and sanitation work.

6. Canteen staff must develop good personal hygiene habits. They must wash their hands thoroughly before starting work, after urinating and defecating, and after coming into contact with primary food ingredients or unclean tableware, containers, etc.

7. Before entering the canteen, canteen staff must wear neat work clothes and hats before they can work. They are not allowed to smoke, eat snacks, pick ears, blow noses, bring or store personal items while working, and do not Wear work clothes and shoes when entering the restroom.

8. Pre-meal for young children - Arrange the tableware in time after meals, and disinfect the place where children pre-meal.

9. Canteen staff must have a high sense of responsibility and do their jobs conscientiously.

10. Canteen staff must strictly control food access and strictly prevent "three first" products and expired food from entering the park. Purchasing personnel should establish a ledger and obtain product inspection certificates.

11. If the canteen staff’s negligence causes a child health and safety accident, all costs shall be borne by the party concerned.

Let everyone in the kindergarten put safety first, everywhere, in everything, at all times, so that every child can spend the wonderful time of childhood safely and grow up safely, happily and healthily!

This letter of responsibility will take effect after being signed (sealed). During the responsibility period (one school year), if there is negligence in management, the responsibility will be strictly investigated.

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Kindergarten Canteen Safety Responsibility Book 7 on xx, xx, 20xx

In order to ensure the smooth development of education and teaching in middle schools and create peace and harmony for teachers and students Improve the campus environment, prevent the occurrence of food poisoning, and ensure the safety of teachers, students and employees. To strengthen the awareness of safety work and implement food safety work, our school has signed the following comprehensive safety management target responsibility letter with the canteen staff:

1. Canteen staff strictly implement the food hygiene regulations stipulated by the state. You must hold a health certificate to work and must wear work clothes while working.

2. Food purchasing personnel should purchase from relatively fixed food supply points. Ensure food quality and freshness, and strictly prohibit the purchase of food and raw materials that have gone bad or have exceeded their shelf life.

Newly purchased food should be accepted and signed by the warehousing personnel, and the accounting work should be done well.

3. Cooks must use fresh raw materials to prepare food, and processed foods must be steamed and cooked thoroughly. Food shall not be served raw, semi-raw or cold.

4. Cooking utensils must be separated from raw and cooked during food processing, washed, cleaned and stored after use, and disinfected if necessary. The remaining finished and semi-finished products in the canteen must be separated and layered into raw, cooked, meat and vegetables, and stored in refrigerators and freezers.

5. Tableware must be strictly washed and disinfected after each meal, and cleaning measures must be implemented.

6. Regularly clean the environment inside and outside the canteen to reduce or eliminate the breeding places for mosquitoes and flies.

9. Operate cooking utensils in strict accordance with specifications, inspect and maintain them regularly, and report any damage in a timely manner.

10. Canteen personnel must strictly manage the canteen staff, conscientiously do fire prevention, theft prevention, rodent prevention and other accident prevention work, and strive to do a good job in canteen safety.

11. Non-canteen staff are prohibited from entering the canteen processing operation room and food raw material storage room at will to prevent abnormal incidents from occurring.

12. Canteen staff must pay strict attention to personal hygiene and are not allowed to smoke in the canteen.

13. Keep food samples for three days.

14. Canteen employees should be neatly dressed, elegant in appearance, warm and considerate, use civilized language, and not quarrel with diners when serving.

15. If a food poisoning incident occurs due to irresponsible work or dereliction of duty, the person responsible will be held accountable according to the circumstances, up to and including criminal liability.

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Kindergarten canteen safety responsibility book 8 on xx, month xx, 20xx

In order to further strengthen the hygiene management of kindergarten canteens, combined with the actual situation of our kindergarten canteen, To ensure the quality of children's meals, a canteen work plan for 20xx is specially formulated.

1. We must continue to further strengthen canteen work management, strengthen technical training, and improve the professional level and service quality of canteen employees.

2. On the premise of doing a good job in the canteen, all canteen staff must actively participate in political studies, constantly improve their own quality, and be polite, civilized, and proactive.

3. Canteen staff should wear work clothes and work caps during working hours and should not meet guests in the canteen. Smoking and other matters unrelated to work are strictly prohibited during working hours. Do not leave long nails, ensure the cleanliness of drinking utensils, floors, and warehouses, and keep the canteen clean, hygienic, and orderly at all times.

4. Strictly implement the Food Hygiene Law, and staff must hold health certificates when working to strictly prevent health accidents.

5. Do a good job in food procurement, transportation, storage, and sanitation. If you find spoiled or rotten food, do not pre-purchase it to prevent food poisoning.

6. Improve the hygiene of the kindergarten canteen. Tableware should be disinfected every day and raw and cooked food should be separated to prevent the occurrence of infectious diseases.

7. Vegetables and fruits should be washed, and rice should not be mixed with raw food. Eat and cook it freshly.

8. Food must be kept clean, and fly prevention measures must be increased in summer to prevent food poisoning among children in the kindergarten.

9. The purchase of various materials, food, and vegetables must ensure quality, and the supply must be timely. Purchase less and purchase more frequently.

10. You must consciously do your job well, endure hardships and stand hard work at work, constantly improve the quality of the food, and ensure that there are no errors and safety without accidents.

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Kindergarten canteen safety responsibility book 9 on xx, month xx, 20xx

1. Kindergarten leaders should attach great importance to food hygiene and safety work. The principal shall The general manager, deputy director, and part-time managers are in charge. They must regularly study food hygiene and safety work every semester, and inspect and supervise the canteen regularly or irregularly.

2. Actively cooperate with the health administration department to conduct a comprehensive inspection of the tableware and food in the canteen, identify problems, and make timely rectifications.

3. Check whether the relevant certificates and licenses in the canteen are complete and ensure that they are working with certificates. If there are those who work without certificates, they will be dismissed immediately.

4. Check whether the canteen strictly implements various laws and regulations on food hygiene at all levels and the kindergarten food hygiene system. Any violators must be investigated and punished immediately.

5. Check whether the canteen sells rotten and harmful food.

If rotten food is found, it must be destroyed immediately.

6. Check whether the sanitary environment of the canteen is clean and tidy.

7. Check whether the tableware in the canteen has been cleaned, rinsed, flushed and disinfected four times, and whether there are cleaning facilities.

8. Check whether the food in the canteen is separated from raw and cooked.

9. Check whether the canteen has retained 200 grams of each dish sample of the day and keep it refrigerated for 48 hours. If the regulations are not followed, rectification must be made immediately.

10. Lu Zhenxian (the principal) is the first person responsible for food hygiene and safety in the kindergarten.

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10 Kindergarten Canteen Safety Responsibility Book on xx, xx, 20xx

In order to strengthen school food safety management and prevent the occurrence of school food poisoning accidents, Effectively protect the health and life safety of school teachers and students, and implement food safety work in a practical manner. According to the regulations of superiors on food hygiene and safety work, the school signed a school food hygiene and safety responsibility letter with the canteen administrator.

1. Job Responsibilities

1. Cooperate with the school to be fully responsible for the management of the canteen, urge all positions to strictly abide by rules and regulations and implement work standards, and promptly respond to rectification notices issued by relevant superior departments improve.

2. Firmly establish food safety awareness, conscientiously implement the "Food Safety Law", "School Canteens and Student Collective Dining Hygiene Management Regulations" and other relevant laws and regulations, stick to their posts, inspect and supervise canteen meals every day quality, quantity, sanitation, etc.; promptly deal with and correct violations of the sanitation system and management system; promptly provide rectification suggestions for existing problems, promptly eliminate safety hazards, and ensure the normal operation of the school cafeteria. Those who cause losses due to absence from duty, lax management, dereliction of duty or violation of systems or food safety accidents that cause injuries to students and school personnel must bear responsibility and compensate for the losses.

3. Carefully check whether the two certificates of the canteen (staff health certificate and health license) are complete or expired.

4. Education canteen staff love their work and serve teachers and students enthusiastically; strictly implement operating procedures and hygiene standards; strictly implement food hygiene; strictly control procurement and sales; purchase grain, oil, and vegetables through formal channels , complete the procedures for obtaining certificates and tickets; carefully keep the purchase ledger, and ensure that there is no pollution in transportation, storage, etc.; do a good job in training the canteen employees, no less than twice per semester, with lesson plans and records .

5. Supervise the canteen staff to keep the canteen clean and hygienic (cleaning every day and general cleaning every week). The operation room must separate raw and cooked food; do a good job in recycling, cleaning, and disinfecting tableware; strictly follow the requirements to prevent fire, poison, theft, flies, rats, and food poisoning (samples must be retained for each meal); Carefully supervise and inspect canteen environmental hygiene and food hygiene to ensure quality.

6. It is strictly prohibited to use rotten, spoiled, contaminated and inferior raw materials, and do not purchase, process and sell counterfeit, expired, moldy food; do not sell unprocessed and cooked food that does not meet hygienic quality standards. Food; it is forbidden to eat leftovers to prevent food poisoning (if there is a report, the canteen administrator will be directly held accountable after verification).

7. In the event of food poisoning, the canteen administrator must report the incident to the school as soon as possible, and the principal shall report it to the central school in a timely manner.

2. Accountability

If the school and superior departments fail to rectify problems in a timely manner, or if there is a report, and if found to be true, the administrator will write a written inspection and rectification opinion, and Criticisms are reported to the school, and inspections are reported to the school for record. If there is a health and safety responsibility in the school cafeteria, and the number of people is less than 5, the annual assessment will be unsatisfactory, and the qualification for selection will be cancelled. If the circumstances are serious, the canteen administrator will be dismissed from his position. If there are sanitation and safety responsibilities in the school cafeteria, and the number of people is 30 or more (including 30 people), the canteen administrator will be dismissed from his position and will not be able to apply for the canteen administrator job for life. If the circumstances are serious, legal liability will be pursued.

This letter of responsibility is made in duplicate, with the school and canteen administrator each holding one copy. If there is a change in the canteen management personnel, it must be signed again.

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xx, month xx, 20xx