According to the "Food Hygiene Law of People's Republic of China (PRC)" and the document spirit 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 must nip in the bud. Combined with the actual situation of our catering department, this responsibility book is formulated.

Comrade xxx is the first person responsible for food hygiene of xxxx. 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 food must be inspected before it can be sold, 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 food packaging materials, containers, packages, tools and equipment for storing, transporting and loading and unloading food 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.

Second, strengthen environmental sanitation management.

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, and keep the kitchen floor, tables and chairs, stoves, service desks and checkout counters 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 kitchen, 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 restaurants and kitchens must have health examination certificates, and new employees must apply for certificates before they can take up their posts. Managers have the responsibility to supervise the health of restaurant and kitchen staff and deal with problems in time.

According to "People's Republic of China (PRC) Food Hygiene Law" and "Food Hygiene Management Measures for Catering Industry", the kitchen staff in restaurants are strictly supervised and managed. Individuals who do not meet the requirements shall be ordered to rectify immediately, and those who insist on not changing or deliberately delay time may be ordered to stop production and business activities.

Four, strict management of food raw materials, spices and food additives to prevent food poisoning.

Strictly check and keep commodity raw materials to ensure that food raw materials are fresh, free from rot, pests and deterioration. Seasonings and food additives such as monosodium glutamate, salt, soy sauce and vinegar that are expired, deteriorated, unclear or have abnormal sensory properties shall not be used.

5. Strict environmental and food hygiene management should be institutionalized and responsible. Put forward strict requirements for the staff of all positions in the restaurant kitchen, cultivate their hygiene habits and hygiene awareness, and truly perform their duties.

Sixth, the accountability system.

This responsibility is based on the Food Hygiene Law of People's Republic of China (PRC) and the Measures for the Administration of Food Hygiene in Catering Industry. Anyone who violates these regulations and causes accidents or responsibilities will be investigated for the responsibility of the person in charge of the department and the person in charge of the post.

Seven, rewards and punishments

The company will give appropriate rewards to those responsible for earnestly fulfilling the provisions of this responsibility book to ensure that there are no food hygiene and safety accidents and major hidden dangers throughout the year.

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

Director of food safety, director of food and beverage department

Signature and seal, signature and seal

Year, month, sun, moon, sun.

The above is the model essay I compiled for you. I hope you like it.