Kitchen safety responsibility letter

In the development of a constantly accelerating society, more and more places need to use the responsibility of the letter, the responsibility of the letter is to write the scope of responsibility, responsibility, more used in parallel instruments. Then how to formulate the responsibility letter to play its greatest role? The following is my kitchen safety responsibility letter for you to organize, just for reference, we take a look at it.

Kitchen safety responsibility letter 1

According to the "Chinese People's **** and the State Food Hygiene Law" and the public security organs to strengthen the management of the catering industry regulations, to further standardize the management of service establishments, to ensure that the safety of the combination of the actual situation, all the people who work in the food and beverage, you must sign the "Kitchen Safety Responsibility Letter" and to fulfill its duties.

1, the staff must hold a health certificate.

2, food production, operation, licensed personnel should always maintain personal hygiene, to ensure that the food food, utensils and equipment, such as the quality of hygiene, raw and cooked food should be separated, tableware should be regularly disinfected to prevent food contamination and harmful factors on the human body.

3, living water and elimination of water, must comply with the national provisions of the urban and rural drinking water health standards, due to irregular sampling.

4, to maintain a clean environment in the premises, take measures to eliminate flies, rats, cockroaches and other harmful insects and their breeding conditions and toxic places to maintain a prescribed distance.

5, the hotel staff must strictly abide by the "Chinese People's *** and the State Food Sanitation Law", should be often on the premises for safety inspections, timely detection and elimination of potential safety hazards, to ensure the safety of the premises.

6, storage of food, food should be categorized, sub-shelf, sub-cabinet, partition wall. Treasury to meet the safety requirements both anti-theft, but also to be able to waterproof, but also to prevent mold and mildew, the implementation of the custodian's responsibility. Property management personnel are not allowed to enter the warehouse and food operation room.

7, all constitute a violation of dietary management behavior of the personnel, according to the relevant provisions of the punishment, constitute a crime according to the law to investigate criminal responsibility.

Legal representative:

Responsible person:

XXXX year XX month XX day

Kitchen safety responsibility 2

According to the "People's Republic of China *** and the State Food Hygiene Law" and the public security organs to strengthen the management of the catering industry regulations, to further standardize the management of the service venues, to ensure the safety of the combination of the actual, all the personnel working in the food and beverage, you must sign the "Kitchen Safety Responsibility Book" and fulfill their duties.

1, the staff must hold a health certificate. Cooks themselves to maintain good personal hygiene and cleanliness, often wash their hair, take a bath, often change the work clothes, often cut nails, men do not keep a beard, women with long hair to disk up, wearing a chef's hat, to prevent hair, dandruff into the meal. When you go on duty, you must wear work clothes.

2, adhere to the daily supervision and management of stoves, steam cabinets, once found abnormalities, immediately stop using, and quickly reported to the school.

3, the ingredients should be kept safe and hygienic, to prevent food mold and poisonous deterioration, the remaining food shall not be consumed with students again. Licensed personnel should always maintain personal hygiene, to ensure that the food food, utensils and equipment and other health quality, raw and cooked food should be separated, tableware should be regularly disinfected to prevent food contamination and harmful factors on the human body.

4, each food to leave samples. To ensure the cleanliness of the water used for meals.

5, keep the kitchen environment clean, take measures to eliminate flies, rats, cockroaches and other harmful insects and their breeding conditions and toxic places to maintain a prescribed distance.

6, the staff must strictly abide by the "Chinese People's **** and State Food Hygiene Law", we must often carry out safety inspections of the premises, timely detection and elimination of potential safety hazards, to ensure that the kitchen is safe.

7, storage of food, food should be categorized, sub-shelf, sub-cabinet, partition wall. Treasury to meet the safety requirements both anti-theft, but also to be able to waterproof, but also to prevent mold and mildew, the implementation of the custodian's responsibility to prohibit stealing, waste of collective food ingredients,.

8, if the violation of the relevant provisions of the penalties or dismissal, constitute a crime according to the law to pursue criminal responsibility.

9, this statement of responsibility in duplicate, I and the unit each a copy, signed and effective.

The person in charge of the school (signature and seal):

Kitchen safety (signature):

Kitchen cooks master chef to help cook the staff (signature and fingerprints):

Signature date: year and month

Kitchen Safety Responsibility 3

In order to do a good job of all the safety and prevention of preventive work, to prevent problems before they occur, to ensure that the cafeteria's safety specially formulated for this safety Responsibility.

First, the cafeteria cooks must seriously study the "Food Sanitation Law", to accept the safety, legal education. Raise vigilance against fire, poisoning, theft, vandalism, accidents and explosions.

Second, strictly in accordance with the operating procedures for the use of equipment and electrical appliances, to eliminate the occurrence of personal accidents.

Third, the prevention of food poisoning, the strict implementation of all food processing, sales, storage regulations. The plum beans, fresh cauliflower, sprouted potatoes and other food source disease potential, resolutely can not be sold.

Fourth, every day on the cafeteria doors and windows, refrigerated cabinets, electrical switches, gas valves, faucets and other inspection tours, timely detection of problems, timely solution.

V. Strictly prevent fire, theft and other security incidents. Do not pull the wires, disassemble, modify all kinds of food

food processing equipment, fire, fire fighting equipment should always be in good condition; after work in a timely manner to close the doors and windows, shut off the gas valve, disconnect the power supply.

Six, non-staff are not allowed to enter the operating room and storage room without permission.

VII, major problems reported to the school authorities in a timely manner, and do a good job of evidence preservation.

viii, abide by the rules and regulations of the school, enhance the sense of service, quality service, civilized norms, strict self-discipline, courtesy.

IX, good personal hygiene, do not keep long hair, long nails, long beard, do not smoke when operating, keep clothing neat and clean.

Ten, due to personal reasons caused by unsafe and responsible accidents, the cafeteria master is fully responsible.

Cook: (signature)

School seal:

XXXX XX month XX

Kitchen safety responsibility 4

First, the responsibility of the object: the kitchen staff

Second, the responsibility of the requirements:

1, actively study the "Food Hygiene Law" and the prevention of food poisoning knowledge, improve health awareness, strengthen health Legal concept.

2, grasp the kitchen jurisdiction of the indoor and outdoor environmental health, so that no dust, no pollution, no oil, the gutter should be clean, smooth, no odor.

3, strengthen the food supervision, regularly check the food situation, not to buy spoiled, polluted food, cooked food time should not exceed 4 hours.

4, strengthen the disinfection of meal utensils, their utensils must be disinfected after each meal. Pools, pots and other utensils should be cleaned in time.

5, develop good hygiene habits and operating systems, wear work clothes, work hat, do not wear jewelry. Requirements for daily personal hygiene, diligent bathing, diligent nail clipping, diligent shampooing and haircutting, diligent change of clothes.

6, pay attention to electricity, gas safety, electricity, gas end, to close immediately. Kitchen doors and windows closed in time, people once left with the door off the window.

7, according to the food hygiene system, good food hygiene: to do raw and cooked knife and board separately, wash meat, vegetables, separate pools, cleaning cooking utensils to do a scrape, two wash, three disinfection, four rinse five cleaning.

8, according to different seasons to eliminate the four pests, especially in summer and fall as mosquitoes, flies, cockroaches kill season, adhere to the use of integrated management, to achieve no mosquitoes, flies and cockroaches.

9, strict food raw materials of the designated procurement and certification system to ensure the safety and reliability of the source.

10, often focus on the kitchen dining situation, once the special circumstances immediately report.

Third, accountability

1, the kitchen responsible for violating the above provisions, there is a breach of duty, by the leadership team meeting to study, give some treatment.

2, the occurrence of food and drink accidents, by the kindergarten leadership team, by the serious treatment; serious by the higher authorities or judicial organs to deal with.

3, this statement of responsibility in duplicate, the person in charge and the person responsible for each one. Signed on the date of entry into force. Until the person responsible for leaving the park or leave automatically invalid.

Party A (official seal): _________ Party B (official seal): _________

Legal representative (signature): _________ Legal representative (signature): _________

_________ ____ month ____ day _________ year ____ month ____ Day

Kitchen Safety Responsibility 5

In order to effectively eliminate food safety accidents, to protect the hotel dining guests dining safety, since today's special development of this responsibility:

A raw materials off:

To ensure access to the back of the kitchen storehouse food raw materials packaging, transportation, storage, loading and unloading of food containers used by the tools and equipment in line with national food hygiene regulations. Equipment in line with national food hygiene regulations. Strictly prohibit the use of substandard cooking oil, seasonings, dairy foods, unknown cause of death ` meat products. Cooked food should be strictly controlled by the factory and hygiene, and the supplier should hold the relevant certificate issued by the State Security.

Second, storage off:

Storage of raw materials to keep the warehouse clean, no pollution of food. Storage of food should be raw and cooked segregation, finished and semi-finished products segregation, food in the dry, canned, rice and noodles, etc. should be placed in a clean, cool and dry place, to do moisture-proof, insect-proof, rodent-proof, anti-smothering, etc., placed with attention to the same kind of placement. Refrigerated food after preliminary processing using plastic wrap to prevent contamination. Cooked food should be cooled but refrigerated, containers should be sterilized and stored with a lid.

Three, processing off:

Processing of food in the process of using food additives within the scope of food safety allowed by the National Security, for the processing of goods to do people, things, time, quality, so that the food processing process problems can be held responsible for the responsibility of the relevant person.

Fourth, the responsibility of the person responsible for:

1, the department head responsibility: for the department produced dishes in addition to strict raw materials off and processing off, where the food on the table (especially the banquet dishes) department head to personally taste the dishes, the dishes produced by the dishes surely can be handed over to the Department of food. If the department's dishes were the guest complaints to pursue the responsibility of the department head.

2, the head chef responsibility: the head chef is responsible for the kitchen overall dish processing and production, where the dishes on the table (especially the banquet dishes) need to personally check to ensure that the dishes zero error, if the dishes have been the guest complaints, in addition to pursuing the department in charge of the responsibility of the person responsible for the head chef for joint and several responsibilities.

Kitchen Safety Responsibility 6

In order to strengthen the health and safety of kindergartens, to ensure the health of young children, the study decided to sign the kitchen staff safety work responsibility, specific matters are as follows:

1, the kitchen should be neat and clean, dirty water can not be casually spilled, waste can not be casually discarded. The staff should regularly or irregularly check the work and hygiene, the quality of meals.

2. Disinfect tableware on time.

3, the kitchen prohibits young children or other idle people to enter.

4, meals should be clean to avoid food poisoning and other phenomena.

5, the purchase of food should be registered, ask for a ticket.

6, found that the staff violation of the operation, should be given timely correction.

7, if the staff dereliction of duty and other problems caused by all the consequences of the kindergarten safety regulations to pursue their corresponding responsibilities.

8, to do people go lock the door.

9, to comply with the kindergarten labor discipline, on time to and from work, during the work period, shall not leave the workstation without authorization, with a high sense of responsibility for the work, to establish a good image.

10, catering staff regularly to the health epidemic prevention station physical examination, to ensure good health, to prevent the spread of infectious diseases.

11, the responsibility of the book is not exhaustive, another supplementary provisions.

This responsibility is valid for years.

Party A (official seal): _________ Party B (official seal): _________

Legal representative (signature): _________ Legal representative (signature): _________

_________ year ____ month ____ day _________ year ____ month ____ Day

Kitchen safety responsibility 7

According to the needs of fire safety, in order to ensure the safety of the fourth floor clubhouse, staff canteen personnel, assets, to eliminate fire hazards and fire hazards, to ensure the normal functioning of peripheral operations, the implementation of the "who is in charge of, who is responsible for the" principle, the development of the following fire safety responsibility:

1. Kitchen supervisor should increase the kitchen staff fire safety education, regular or irregular training, and develop appropriate fire safety management system.

2. Gas-fuel piping, flange joints, and valves in the kitchen must be inspected regularly to prevent leaks. If gas fuel leakage is found, the first thing to do is to close the valve, ventilate the room in a timely manner, and strictly prohibit the use of any open flame and start the power switch.

3. Gas cylinders in the kitchen should be managed centrally, with sufficient spacing from lamps and other open flames or high-temperature surfaces to prevent high-temperature baking cylinders, causing combustible gas leaks and causing fires. Kitchen stove should be installed in the non-combustible materials, and combustible materials have enough distance to prevent baking combustible materials.

4. When frying food, the oil in the pot should not be more than two-thirds of the frying pan, and pay attention to prevent water droplets and debris falling into the frying pan, resulting in cooking oil overflow fire. At the same time, the frying pan should be heated with a warm fire, to prevent the fire is too strong, the oil temperature is too high caused by the frying pan fire.

5. The wall next to the kitchen stove, hood and other easy to contaminate the place should be cleaned every day, smoke pipe should be cleaned at least once every six months.

6. Kitchen running a variety of mechanical equipment shall not be overloaded with electricity, and should always pay attention to the use of the process to prevent electrical equipment and lines damp.

7. Kitchen using a variety of cooking utensils should be strictly in accordance with the provisions of the operation, to prevent accidents.

8. The kitchen should be equipped with some wet quilts and cotton blankets, used to extinguish all types of frying pan fire. In addition, the kitchen should also be equipped with a certain amount of ABC dry powder fire extinguisher facilities, and should be placed in the obvious parts, in case of emergency.

9. After the end of the work, the operator should close all the gas and fuel valves in a timely manner, cut off the gas, fire, power before leaving.

10. The rights, obligations and corresponding legal responsibilities of the person responsible for fire prevention as stipulated by the state.

11, in order to ensure the effective implementation of this responsibility, found in violation of the above provisions of the fire caused by the fire or the existence of fire hazards, etc., the fire department has the right to pursue its responsible person in accordance with the Fire Services Act to be dealt with or punished.

12, this statement of responsibility from the date of the year to the date of the year effective, such as midway replacement of the responsible person will sign a separate statement of responsibility for fire safety, the replacement of the responsible person did not re-sign the statement of responsibility, the former department responsible for the person responsible for the responsibility of the responsibility of the person.

Party A (official seal): _________ Party B (official seal): _________

Legal representative (signature): _________ Legal representative (signature): _________

_________ ____ month ____ day _________ ____ month ____ Day

Kitchen Safety Responsibility 8

For the implementation of the hotel on the kitchen fire safety events, we have to implement a good safety first, prevention-oriented policy, and effectively strengthen the hotel's fire safety, to avoid the occurrence of various types of fire accidents, to ensure that the normal operation of the business operations, a clear chef fire safety responsibilities in place.

Cooks should seriously learn to grasp the physical and chemical properties of liquefied petroleum gas (diesel) and the handling of emergency accidents.

Second, in the use of liquefied petroleum gas (diesel) should be checked before the pipeline, stove and its valve is not leakage, to ensure that safe and reliable can be used.

Third, oil refining, fried food should always pay attention to the oil temperature, not to leave the post, in order to prevent the oil temperature is too high to trigger a fire, the hood of the fire.

Fourth, pastry room, barbecue food should control the temperature of the grill box and barbecue time to avoid the temperature time is too long to cause a fire.

Fifth, the kitchen inside the electrical appliances, sockets and other facilities by the Ministry of Engineering electrician is responsible for the installation, the chef is not allowed to casually connect and pull the wire.

Six, before work must carefully check the gas bottle (diesel) valve is not closed, micro-boiler, oven is not disconnected, after confirming that there is no error, cut off the power supply before leaving.

The above six chef fire safety responsibilities seriously please implement the provisions of the kitchen to the various posts, often check.

Kitchen safety responsibility 9

1, the kitchen gas and fuel piping, valves must be checked regularly to prevent leaks. If gas fuel leakage is found, first of all, the valve should be closed, timely ventilation, and strictly prohibit the use of any open flame and start the power switch.

2, kitchen cylinders should be centralized in the management, from lamps or open fire and other high-temperature surfaces to have enough spacing to prevent high-temperature baking burst cylinders, resulting in combustible gas leakage, resulting in fire. Kitchen stove should be installed in the non-combustible materials, and combustible materials have enough distance to prevent baking combustible materials.

3, fried food, the pot of oil should not exceed two-thirds of the frying pan, and pay attention to prevent water droplets and debris into the frying pan, resulting in cooking oil overflow fire. At the same time, the frying pan should be heated with a warm fire, to prevent the fire is too strong, the oil temperature is too high caused by the frying pan fire.

4, the kitchen stove next to the wall, hood and other easy to pollute the place should be cleaned every day, smoke pipe should be cleaned at least once every six months.

5, the kitchen electrical facilities should be laid in strict accordance with national technical specifications, prohibit "aluminum instead of copper" phenomenon. Kitchen laying electrical wiring should be insulated wires through hard pvc plastic tubes or steel tubes for open, dark laying, tube mouth and tube and tube, tube and other accessories connected, should take appropriate

fire prevention measures, or the use of porcelain vase open line laying as well as the lead skin line, plastic sheathed line open. Kitchen use of electrical switches, sockets and other electrical equipment, closed to prevent water infiltration from the outside, and should be installed away from the gas, liquefied petroleum gas cooker, so as not to open the sparks caused by the leakage of gas and liquefied petroleum gas combustion. Kitchen running a variety of mechanical equipment shall not be overloaded with electricity, and should always pay attention to the process of preventing the use of electrical equipment and lines damp.

6, the kitchen using a variety of cooking utensils, should be selected by the national quality inspection department inspection of qualified products, do not want to cheap and choose unqualified appliances. At the same time, these appliances should be strictly in accordance with the provisions of the operation, to prevent accidents.

7, the kitchen should be equipped with fire blankets, used to extinguish all types of frying pan fire. In addition, the kitchen should also be equipped with a certain amount of abc dry powder fire extinguisher facilities, and should be placed in the obvious parts, in case of emergency.

8, the operator should close all gas fuel valves in a timely manner, cut off the gas source, fire source before leaving.

9, before the daily closing notify the security department to do the pre-close fire safety inspection.

10, strictly abide by the fire safety management procedures of the living hair hotel. Kitchen staff should follow the operating procedures to operate the stove and other equipment. Such as fire, disability and other safety accidents in the department, according to the severity of the circumstances were sentenced to verbal warning, written warning, final warning, dismissal treatment, in the event of a vicious accident, the parties involved in the accident and the relevant person in charge of the heavy, the hotel retains the right to pursue criminal responsibility.

11, is responsible for managing the dangerous goods warehouse according to the hotel safety management regulations.

12, the head chef for the department of fire safety responsibility, then the department of responsibility for accidents, by the Department of fire responsibility.

13, if the department within a year without responsibility for accidents, the hotel will be based on the actual situation to reward.

14, this statement of responsibility in duplicate, with legal effect.

15, the responsibility of the letter of September 1, XX years to August 31, 20xx years effective.

General Manager's Office Signature (official seal):

Signature Date: Month of the year

Supervision Department Signature:

Signature Date: Month of the year

Chef Signature:

Signature Date: Month of the year

Kitchen Safety Responsibility 10

In order to strengthen and standardize the management of fire safety of the company's canteens, to ensure that the canteens, company Property and workers' life safety, effective prevention of fire, remove fire hazards, combined with national laws and regulations and the actual situation, the formulation of this statement of responsibility, and by Rizhao Iron and Steel Company Limited Security Department (hereinafter referred to as Party A) to take appropriate measures to implement the supervision and guidance of the company's cafeteria, the main person in charge of the company's cafeteria (hereinafter referred to as Party B) is the first responsible for the cafeteria's fire safety, and the cafeteria's fire safety is fully responsible for the work.

First, Party B must recognize and comply with the implementation of the following provisions:

1, the strict implementation of the relevant fire prevention laws and regulations promulgated by the state and other fire safety management department of the fire safety management regulations or requirements.

2, the establishment and improvement of fire inspection and safety measures, configure adequate fire safety facilities, strengthen the fire awareness of employees, and timely elimination of fire hazards.

3, unauthorized decoration is strictly prohibited to change the cafeteria, decoration must be applied in writing, and submit the decoration materials and electrical wiring and fittings qualification documents to the Party for approval, after approval before the construction of its decoration changes must be consistent with the national standards or industry standards of the relevant requirements.

4, it is strictly prohibited to private wiring, unauthorized modification of the line, demolition of the canteen configured leakage protection switches and circuit breakers, do want to change, reported to the Party by the professionals unified modification.

5, such as the use of welding gas cutting equipment and open flame operations within the scope of the cafeteria, must obtain the consent of the Party, the implementation of protective measures in place, and the presence of the Party's staff to monitor the use of.

6, the cafeteria exhaust hoods and electrical lines, gas stoves there is oil, comprehensive and thorough cleaning twice a month, Party A will be in the 16th and 30th of each month for inspection.

7, the cafeteria gas room prohibit the storage of combustible and flammable materials and other debris, good ventilation, and hanging or set up eye-catching warning signs. Combustible and flammable materials in the cafeteria, should be cleaned up every day.

8, the cafeteria is prohibited from storing any combustible and flammable materials around the stove, stoves and other hot stoves such as close to flammable materials should be kept at a safe distance of 0.5 meters or set up appropriate protective measures.

9, liquefied petroleum gas tanks must be vertical use, is strictly prohibited lying, upside down, mandatory pressurization, heating. Cylinders are strictly prohibited after the pressure reducing valve connected to the tee.

10, liquefied petroleum gas tanks must be used by the national professional organizations to test qualified tanks, liquefied petroleum gas, natural gas hose must be fixed using professional clamps.

11, the cafeteria staff must strictly follow the principle of first ignition after the gas. Ignition must use the ignition rod, prohibit the use of chopsticks, paper shells and other flammable materials ignition.

12, strict compliance with the use of liquefied petroleum gas tanks, natural gas. Immediately after use, close the valve. Every day to develop a person to inspect the valve closure and record.

13, the cafeteria power lines must be laid through the pipe or protection tank box, the power switch must be installed protection box. Requirements line joints must be firmly connected, the wire can not be exposed. It is strictly prohibited to lay power lines along the natural gas pipeline. Cut off the power supply at the end of each shift after business, and check that there is no error before leaving.

14, the cafeteria should be placed according to the actual situation of the table, must leave enough access (not less than 1.5 meters), access and exit must be kept clear. Cafeteria kitchen after the fire channel shall not be blocked, shall not pile up any items, the cafeteria should be cleaned weekly on the fire channel.

15, deep-fried food, the amount of oil in the frying pan shall not exceed one-third of the pot, and must be supervised by a person who shall not leave in the middle.

16, prohibit the private closure of the gas alarm system, such as damage to timely repair.

17, the cafeteria should be equipped with fire extinguishers should do a good job of routine maintenance, is strictly prohibited no pressure, no seal, broken nozzle blockage, agent expiration date phenomenon, fire extinguishers should be maintained annually and the replacement of the agent once.

18, it is strictly prohibited to occupy, block, cover, misappropriation, damage, destruction, and not due to fire safety and use of the cafeteria company equipped with all fire facilities, equipment.

19, is strictly prohibited in the canteen in the distribution cabinet, cable above the placement of items.

20, the cafeteria warehouse should be prohibited to bring fire. Storage items to do "five distance" (i.e., 0.5m from the wall, columns and beams from 0.3m, the main channel 2m, 1m from the stack, 0.5m from the lamp)

Second, Party B must consciously accept the Party and the public security and fire safety authorities at all levels of inspection, supervision and guidance, and actively assist the Party and the public security and fire safety authorities at all levels to carry out the work of fire safety. Fire safety work.

Third, Party B violates the above management regulations and Party A on Party B inspection to identify deficiencies or the existence of insecurity, to be immediately rectified, and depending on the severity of the case for a cash fine of 100 to 10,000 yuan; for some reason can not be immediately rectified safety hazards, Party B to formulate rectification programs or measures to determine the rectification time, the person in charge of the Party A for approval, for the record.

Fourth, this statement of responsibility in duplicate, Party A and Party B each sign a copy. This statement of responsibility is effective from the date of signing.

V. The responsibility of the book of outstanding matters in accordance with relevant state laws and regulations and Party A rules and regulations.

Party A: Rizhao Iron and Steel Company Limited security department

Party B main person in charge: ID card number:

Phone: Date of signing: