8 catering food safety responsibility books

In our study, work and life, responsibility books play an increasingly important role, and signing responsibility books will help us to perform our duties better. So is it really difficult to draw up a responsibility book? The following is the food and beverage safety responsibility book I have compiled for you, for reference only, hoping to help you.

catering food safety responsibility book 1

According to the Food Safety Law of the People's Republic of China, the Regulations for the Implementation of the Food Safety Law, the Measures for the Administration of Catering Service Licensing, the Measures for the Supervision and Administration of Catering Service Food Safety, and other laws and regulations, combined with the actual situation of catering service enterprises in our city, to further implement the main responsibility of enterprises and ensure food safety in catering links, the Health Supervision Institute of shishi city Health Bureau signed a responsibility book for catering service food safety with XXXXXXX.

1. Firmly establish the awareness that catering service units are the first person responsible for food safety, and do a good job in food safety in an all-round way to prevent food poisoning or food-borne diseases.

second, conscientiously study and implement the food safety law, the food safety supervision and management measures for catering services and other relevant laws and regulations, strengthen legal awareness, food safety awareness and industry self-discipline awareness, and ensure the provision of healthy and qualified food to consumers. Engaged in business activities in strict accordance with the business projects approved by the catering service license.

3. Establish and implement the system of purchasing inspection, claiming certificates and tickets for food, food raw materials, food additives and food-related products, and conscientiously do a good job in recording and accepting incoming goods. The establishment rate of the food claiming certificate acceptance registration account is up to 111%. The stock of food and raw materials should be inspected regularly, and expired and deteriorated food and raw materials should be destroyed in time.

4. 111% of the purchased livestock and poultry meat comes from designated slaughter enterprises, and it must be purchased from proper channels, with complete certificates and tickets, so as to prevent the use of dead or unidentified meat birds and their products.

5. put an end to the use of "inferior cooking oil (gutter oil), unqualified fresh meat or meat products (lean essence), unqualified condiments, industrial salt or non-food raw materials and the abuse of food additives".

VI. Ensure that all food employees have health check-ups according to regulations, and work with health certificates after passing them, and the employment rate of food employees with health certificates reaches 111%.

VII. Establish and improve the food safety management system, strengthen the training of employees' food safety knowledge, assign special personnel or part-time personnel to take charge of food safety management, and insist on daily inspection to supervise and implement the food safety management system for catering services.

8. Do not abuse food additives, standardize the use of food additives and establish an account for the use of food additives. Processing and making cold dishes must be carried out in the cold dish room, and special personnel, special rooms, special refrigerators, special air conditioners, special tools and containers should be provided. The implementation rate of "five specialties" reached 111%.

IX. Maintain and repair the food safety facilities and equipment of catering services at any time to ensure their normal operation and use.

11. Strengthen the disinfection of tableware, master the correct cleaning, disinfection and cleaning methods of tableware, and the pass rate of disinfection and cleaning of tableware is 111%.

Xi. Keep the environment inside and outside the food and beverage processing business premises clean, the trash can should be sealed and covered, and Nissan Nissin should be achieved; Do a good job in preventing flies, rats and insects.

XII. In case of food poisoning or suspected food poisoning, it is necessary to report to the food and drug supervision and administration department at the first time, actively cooperate with relevant departments to investigate, and take the initiative to do a good job in the aftermath, and it is not allowed to report it late or conceal it.

XIII. Unqualified food (three no products) is purchased due to carelessness or negligence; No food with unknown source, illegal or incomplete ticket shall be sold. Anyone who enters the market without authorization will be dealt with severely once found, and will never tolerate it.

this responsibility shall come into effect as of the date of signing.

Responsible unit of Health Supervision Office of shishi city Municipal Health Bureau

(seal) (seal)

Legal representative/person in charge (signature)

Letter of Responsibility for Food Safety of Year Month Month Year Month Day 2

In order to ensure food safety, safeguard public health and life safety, and implement various laws and regulations on food safety, According to the Food Safety Law of the People's Republic of China and the requirements of governments at all levels and relevant departments on food safety supervision and management, combined with the actual situation of our town, this responsibility letter is specially formulated.

1. Firmly establish the food safety awareness that catering service units are the first person responsible for food safety, and do a good job in food safety in an all-round way to prevent food poisoning or food-borne diseases.

second, study and implement the food safety law, the food safety supervision and management measures for catering services and other relevant regulations, strengthen legal awareness, food safety awareness and industry self-discipline awareness, and ensure the food safety of consumers.

3. Establish and implement the system of incoming inspection and recording of food and its raw materials, and do a good job in the recording and acceptance of incoming goods. The establishment rate of the registration ledger for the receipt and acceptance of food raw materials is 111%.

4. The raw meat purchased is 111% from designated slaughter enterprises, and it must be purchased from proper channels with complete certificates and tickets, so as to prevent the use of dead or unidentified livestock and poultry meat and its products.

5. put an end to the use of toxic and harmful substances and non-use substances to manufacture and sell food.

VI. Ensure that all food employees are trained in health examination and food safety knowledge according to regulations, and take up their posts with valid health certificates and training certificates, and the certificate-holding rate of food employees reaches 111%.

seven, should establish and improve the food safety system, equipped with special or part-time personnel responsible for food safety management, and adhere to the daily inspection, supervise the implementation of food safety management system.

VIII. Do not abuse food additives, standardize the use of food additives and establish a ledger for the use of food additives. The implementation rate of "five specialties" (special procurement, special storage, special collection, special registration and special storage) is 111%. The catering service units that make hot pot bottom materials, drinks and seasonings will be publicized on the supervision information bulletin board or menu in the eye-catching position of the store. If consumers ask about the use of food additives, catering service units must truthfully inform them.

IX. Maintain sanitary facilities and equipment at any time to ensure their normal operation and use.

11. Strengthen the disinfection of tableware, ensure its normal cleaning, disinfection and cleaning methods, and the pass rate of disinfection and cleaning of tableware is 111%.

Xi. Keep the environment inside and outside the processing and business premises clean and tidy, and the trash can should be sealed and covered, and it should be Nissan Nissin; Do a good job in preventing flies, rats and insects.

12. A plan for handling food safety accidents should be formulated. When food poisoning or suspected food poisoning occurs, it should be reported to the town food and drug supervision office immediately, actively cooperate with relevant supervision departments to investigate and deal with it, take the initiative to do a good job in the aftermath, and must not report it late or conceal it.

XIII. This responsibility letter is made in duplicate, one for the People's Government of Bandung Town and one for the business unit.

Business unit: responsible person: responsible person:

Letter of Responsibility for Catering Food Safety on, October, 2113

In order to strengthen the management of catering service units, ensure food safety, and safeguard the health and legitimate rights and interests of the general public, according to the Food Safety Law of the People's Republic of China, the Regulations on the Implementation of Food Safety of the People's Republic of China and other laws and regulations, All catering units are required to earnestly perform the following responsibilities:

1. Firmly establish the awareness that catering service units are the first responsible persons for food safety, study and implement the Food Safety Law of the People's Republic of China, the Measures for the Supervision and Administration of Food Safety in Catering Services and other relevant regulations, strengthen legal awareness, food safety awareness and industry self-discipline, do a good job in food safety in an all-round way, and put an end to food poisoning or food-borne diseases.

2. Establish and implement the management system of food incoming inspection records, conscientiously implement incoming inspection and make a record of incoming accounts, and the rate of establishing accounts for purchased food (including raw materials), food additives and food-related products reaches 111%.

Third, put an end to the use of toxic and harmful substances and non-edible substances to process food.

iv. implement employee training, health management and hygiene system. Strengthen the training of food safety knowledge for employees; Equipped with special personnel or part-time staff responsible for food safety management, and adhere to the daily inspection, supervise the implementation of health management system; Ensure that all catering service employees have a health examination every year according to the regulations, and work with a health certificate after passing the examination.

5. Strictly regulate the management and use of food additives, implement the "five specialties" management system of food additives (purchasing by special personnel, keeping by special personnel, collecting by special personnel, registering by special personnel, and keeping in counters), and use them according to the specified varieties, scope of use and dosage, and establish an account. The use of homemade beverages (including prepared and freshly squeezed), homemade chafing dish bottom materials and homemade seasonings must go to the county food and drug administration to record the names of the food additives used, and publicize them in a prominent position in menus and shops.

VI. Maintain sanitary facilities and equipment at any time to ensure their normal operation and use.

VII. Strictly implement the management system of cleaning, disinfection and cleaning of tableware, and clean, disinfect and keep tableware according to the standard process; If the tableware supplied by centralized disinfection enterprises is purchased, the purchase account must be established according to the regulations.

VIII. Keep the environment inside and outside the processing and business premises clean. Do a good job in preventing flies, rats and insects; Do a good job in the management of daily collection, storage, registration and flow record of kitchen waste according to regulations; Garbage cans should be sealed and covered, and Nissan Nissin should be achieved.

IX. In case of food poisoning or suspected food poisoning, report it to the management department of the company at the first time, actively cooperate with relevant departments to investigate and deal with it, and take the initiative to do a good job in the aftermath, and do not report it late or conceal it.

X. Strictly implement the food sample retention system.

this responsibility letter is made in duplicate, one for the company and one for the person in charge.

responsible unit (seal): responsible person:

letter of responsibility for catering food safety on

the person in charge (owner) of the catering unit is the first person responsible for food safety, and is directly responsible for the environmental sanitation and food safety of the unit, and has the responsibility and obligation to organize all food practitioners to seriously study and implement the provisions of the Food Safety Law and related laws and regulations.

first, we should do a good job in food safety to prevent food poisoning or food-borne diseases.

second, study and implement the Food Safety Law, Hygiene Standard for Catering Industry and Collective Dining Distribution Units and other relevant regulations, strengthen legal awareness, food safety awareness and industry self-discipline awareness, and ensure the provision of safe and qualified food to consumers.

3. Establish and implement the system of incoming inspection and record of food and its raw materials, and do a good job in the recording and acceptance of incoming goods. The establishment rate of the registration account for the receipt and acceptance of food raw materials is up to 111%.

4. Do not buy or use raw (auxiliary) food materials that do not meet safety standards; Ensure that food raw materials are fresh, free from rot, pests and deterioration; Food, flavoring agents and food additives that are expired, deteriorated, illegible or have abnormal sensory properties shall be destroyed and shall not be used.

5. The raw meat purchased is 111% from designated slaughter enterprises, and it must be purchased from proper channels, with complete certificates and tickets, so as to prevent the use of dead or unidentified meat birds and their products.

6. put an end to the use of toxic and harmful substances and non-edible substances to process food.

VII. Ensure that all food employees have health checkups on schedule every year according to the regulations, and work with health certificates after passing the examination, and the employment rate of food employees with health certificates reaches 111%.

8. Establish and improve the food safety system, strengthen the training of employees' food safety knowledge, assign special personnel or part-time personnel to take charge of food safety management, conduct daily inspections, and urge the implementation of various management systems.

9. Do not abuse food additives, standardize the use of food additives and establish an account for the use of food additives, and the use of food additives must be publicized on the wall; The implementation rate of "five specialties" reached 111%.

11. Maintain and repair food facilities and equipment at any time to ensure their normal operation and compliance with hygiene standards.

Xi. Strengthen the disinfection of tableware, master the correct cleaning, disinfection and cleaning methods of tableware, and the qualified rate of disinfection and cleaning of tableware is 111%.

12. Keep the environment inside and outside the business premises clean, and the trash can should be sealed and covered, and it should be Nissan Nissin; Do a good job in preventing flies, rats and insects.

XIII. In case of food poisoning or suspected food poisoning, it is necessary to report to the local government and the food safety functional supervision department at the first time, actively cooperate with the investigation, and take the initiative to do a good job in the aftermath, and it is not allowed to report it late or conceal it.

XIV. The catering service unit is not allowed to bring enough cold dishes, decorated cakes and raw seafood without permission.

XV. In the course of operation, those who do not meet the regulations and requirements of catering services should immediately rectify themselves on schedule. If they insist on not rectifying or deliberately delay the time, the food safety functional department will order them to stop their business activities or revoke their catering service licenses.

Legal representative/person in charge of the responsible unit (signature)

Letter of Responsibility for Catering Food Safety on

1. Firmly establish the awareness that catering service units are the first responsible person for food safety, do a good job in food safety in an all-round way, and prevent food poisoning or food-borne diseases.

2. study and implement the food safety law of the people's Republic of China, the regulations for the implementation of the food safety law of the people's Republic of China, the food safety supervision and management regulations for catering services at major events, the food service license examination regulations, the food safety supervision and management measures for catering services, the hygiene regulations for catering services and collective dining distribution units and other relevant regulations, and strengthen legal awareness and food safety awareness.

3. Establish and implement the system of incoming inspection and record of food and its raw materials, and do a good job in the recording and acceptance of incoming goods. The establishment rate of the registration account for the receipt and acceptance of food raw materials is up to 111%.

4. The raw meat purchased is 111% from designated slaughter enterprises, and it must be purchased from proper channels, with complete certificates and tickets, so as to prevent the use of dead or unidentified meat birds and their products.

5. put an end to the use of toxic and harmful substances and non-edible substances to process food.

VI. Ensure that all food employees have health check-ups according to regulations, and work with health certificates after passing them, and the employment rate of food employees with health certificates reaches 111%.

7. We should establish and improve the food safety system, strengthen the training of employees' food safety knowledge, assign special personnel or part-time personnel to take charge of food safety management, and insist on daily inspection to urge the implementation of the health management system.

8. Do not abuse food additives, standardize the use of food additives and establish a food additive use account, and the implementation rate of "five specialties" reaches 111%.

IX. Maintain sanitary facilities and equipment at any time to ensure their normal operation and use. <