Chef safety goals and responsibilities 2

As society moves forward step by step, the number of occasions in which people apply to the responsibility letter is increasing, the responsibility letter is a written responsibility, for different departments of the instrument. Then the relevant responsibility letter in the end how to formulate? The following is my carefully organized chef safety goals and responsibilities, I hope to be able to help you.

Chef safety target responsibility 1

To ensure the personal safety of teachers and students, according to the higher level of security requirements, in line with the service teachers and students, safety first principle, the school and the cafeteria contractors negotiated the signing of this statement of responsibility. First, firmly establish the "quality service, safety first" ideology.

School cafeteria safety responsibility to ensure the personal safety of teachers and students, according to the requirements of the higher level of security work, in line with the service teachers and students, safety first principle, the school and the cook negotiated the signing of this responsibility.

First, firmly establish the "quality service, safety first" ideological awareness, strengthen safety precautions, remove all unsafe factors.

Student cafeteria workers are directly responsible for the food hygiene and safety of the cafeteria, must strictly implement food hygiene laws and regulations and school rules and regulations, and effectively do their jobs.

Second, to do the clean sewage diversion, to prevent cross-infection.

Cafeteria workers must be in good health, annual health checkups must be carried out to obtain a health certificate before they can participate in the work. Cafeteria workers should pay attention to personal hygiene, to do diligent bathing, hand washing, nail clipping, changing clothes, no smoking at work, on duty wearing overalls, wearing a work cap, wearing a "health certificate".

Third, the food sold in the student cafeteria must be hygienic to ensure safety. May not be used to process expired, moldy, spoiled or not fresh food finished raw materials; not to sell cold dishes and leftovers, may not be processed or used sensory abnormalities of food and raw materials.

Fourth, the items in the cafeteria should be placed in a standardized manner, not to mix the food. Edible and non-edible items to be placed separately to prevent accidental consumption; purchased raw materials to be properly stored and meet the health requirements, the purchase of rice, flour, meat, oil, etc. found abnormal, the cafeteria staff to refuse to use; cooking utensils used immediately after the wash into the cabinet, can not be into the cabinet must be properly stored; cafeteria may not be stored in the poisonous, explosive and other items detrimental to the personal safety of teachers and students.

Fifth, the use of tableware, utensils every day after scrubbing to be fully disinfected, in strict accordance with a wash, two clean, three disinfection, four rinse, five cleaning procedures. All students with infectious diseases should be isolated in a timely manner to prevent contagion. In addition to cafeteria workers and inspectors, no one else is allowed to enter the kitchen.

Six, the kitchen, tableware, dining places, cafeteria around the health to be responsible for the person responsible for the package, garbage removal in a timely manner, keep clean every day. Storage of food, tableware boxes and cabinets should be frequently disinfected. Inside and outside the cafeteria should be regularly disinfected to avoid cockroaches, flies and other pests breeding.

VII, to take measures to seriously implement a good kitchen, custodial room, dining place of fire, electricity, burglary, rodent, fly, mold, dust and other safety precautions to ensure that the food, utensils, safety and health. Every day before the end of the day, the material should be put into storage, extinguish the fire, cut off the power supply, turn off the gas valve, close the doors and windows, check everywhere before leaving the post.

Eight, the canteen prohibited the use of colored gold plastic products and laundry detergent, canteen size electrical appliances, wiring, cooking utensils, gas cooker, switches, etc., to standardize the operation, regular inspection, and found that the problem is dealt with in a timely manner.

IX, Hall items to be registered, management responsibility to a person, any items found stolen phenomenon to be held accountable and make compensation.

Ten, the cafeteria every meal, food must be left in the sample, stay in the refrigerated equipment to save at least 48 hours, and make the appropriate records for inspection.

xi, the cafeteria should consciously accept the school and the higher authorities to inspect and supervise, and constantly improve the quality of service, the school routine inspections and supervisory inspections of the higher level of standardized management shall not be resistant.

XII, the canteen staff to strengthen business skills learning, and constantly improve the level of cooking; to actively participate in food hygiene and safety knowledge training organized at all levels, to strengthen the awareness of food hygiene and safety.

Responsibility once signed, must consciously abide by. If the practitioners are negligent, or improper operation of the students' body, the school reputation damage, according to school rules and regulations and relevant laws and regulations to pursue the responsibility of the parties. This statement of responsibility in duplicate, the school, the cafeteria practitioners each hold a copy.

Signature of the responsible party A:

Signature of the responsible party B:

Chef Safety Target Responsibility 2

In order to conscientiously carry out the implementation of the "Chinese People's Republic of China *** and the State of Work Safety Law", to strengthen the Changshen Expressway, Changchun to Shuangliao section of the construction project, CSJ04 contract section of the Resident Supervisory Office of the work safety management, to maintain the normal . Safe production order, safeguard the safety of the state and people's lives and property, the full implementation of the principle of safety "who is in charge of who is responsible for", to further clarify the safety management responsibilities and requirements, resident supervisor on behalf of Chang Jiang (Party A) and canteen chef Liang Shulan (Party B) signed the 20xx annual production safety responsibility.

First, the content of the responsibilities of both parties

Party A safety responsibilities:

1, responsible for the supervision, inspection and guidance of Party B safety work.

2, to convey the spirit of the higher instructions on safety management, the implementation of the "safety first, prevention-oriented" approach.

3, the assessment of Party B safety management objectives, completion and fulfillment of safety responsibilities. Party B's safety responsibilities:

1, the annual safety management objectives: in the process of project construction to put an end to major safety accidents, no general safety accidents, reduce serious and minor injuries, no major fire accidents and criminal cases.

2, publicize and implement the national security guidelines, policies and higher security events on the work of the layout and requirements.

3, strictly comply with the duties of the post, obey the leadership, adhere to the post to ensure that the meal time, something to take leave.

4, improve the cafeteria and restaurant hygiene, so that the glass is bright, clean ground.

5, cooking staff before going on duty, must hold a health certificate issued by the health epidemic prevention department, otherwise not allowed to go on duty.

6, the establishment of cooking utensils daily disinfection system to ensure that the kitchen to do "three no".

7, the cafeteria drinking water must be six months a check, and a written inspection report for the record.

8, strict control of food and dietary hygiene, do not purchase a variety of meat and poultry without quarantine, to prevent food poisoning.

9, do a good job in the cafeteria staple food transfer, and strive to improve and enhance the quality standard of food to achieve the satisfaction of the diners.

10, listen carefully to the views of the catering committee, and constantly improve the quality of service.

11, the cafeteria and restaurant disinfection, spitting and littering is strictly prohibited to prevent infectious diseases.

12, the cafeteria staff must dress neatly, do not keep long nails.

13, do a good job of the cafeteria's safety (such as fire prevention and theft, etc.), to do people away from the "three off", that is, off the gas, off the electricity, off the water. Regularly check the power lines, switches and other electrical facilities are damaged.

Second, the responsibility

1, Party A in the project construction process failed to complete the full range of security responsibilities, in accordance with the relevant provisions of the security responsibility signed with the project to bear the corresponding responsibility for the consequences of serious legal responsibility.

2, Party B due to work errors caused by security accidents, Party A has the right to pursue Party B's security responsibilities, the circumstances are serious and bear the corresponding legal responsibility.

Third, the responsibility of the book in duplicate, by the A and B parties to save a copy of the two parties responsible for the date of signing effective.

Signature of the responsible party A: Signature of the responsible party B:

XXXX XXXX XXXX XXXX XXXX XXXX XXXX XXXX XXXX XXXX XXXX XXXX XXXX XXXX XXXX XXXX XXXX XXXX

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