8 letters of responsibility for restaurant safety

In daily life, letters of responsibility are more and more widely used. Letters of responsibility are documents that specify the scope of responsibility and responsibilities. So, have you mastered the format of the responsibility book? The following is my carefully compiled responsibility book for restaurant safety. Welcome to share it.

responsibility book for restaurant safety 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 units in the township, the main responsibility of the business unit is further implemented to ensure food safety in the catering sector. The township (town) food and drug supervision and management office and catering units

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 letter comes into effect as of the date of signing. if it is damaged or lost, it needs to be signed in the township food and drug administration.

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2

Party A:

Party B:

In order to effectively strengthen the safety work, implement the safety system, and put an end to safety accidents, Party A has specially signed a safety production responsibility letter with Party B, requiring Party B to implement the following safety regulations:

1. Party B should strengthen the safety management of this department, carefully organize safety education and training, and make all staff master fire control.

second, establish and improve the fire safety system, earnestly implement it, and eliminate potential safety hazards.

III. Employees of Party B shall abide by the following:

(1) Safety work specifications:

1. The waiter shall clean cigarette butts and match stems before closing the table, and then pour them into the dustbin, and are not allowed to get involved in the tablecloth.

2. The dining room should arrange the dining table reasonably, and must leave enough passages without blocking.

3. If it is necessary to light candles to increase the atmosphere in the restaurant, the candles must be fixed on a non-combustible basis and must not be made near combustible materials.

4. When using electrical appliances, alcohol stoves and hot pots, restaurant waiters must ensure safety, take fire prevention measures, and prepare wet towels or wet cloths and fire extinguishers for fire fighting.

5. The oil fume hood in the kitchen should be scrubbed regularly to prevent too much oil pollution from igniting a fire.

6. When the restaurant is off duty, the waiter on duty must strictly check whether there is any kindling such as cigarette butts, and all lights and appliances are turned off. Only after checking that there is no problem can the restaurant leave work.

7. When the kitchen is off duty, the chef is responsible for checking whether the gas and valves are closed, whether the pipes and instruments are normal, turning off the lights and locking the door before leaving work, and signing the duty book.

8. The personnel on duty at night should patrol and check regularly, and pay special attention to gas leakage in restaurants and kitchens.

9, kitchen procurement and storage should strictly abide by the raw material procurement and storage system, ensure the hygienic quality of food, prohibit irrelevant personnel from touching food, and prevent food pollution accidents.

11. If the wires are not pulled privately, and the load of the electrical circuit is increased, it must apply to Party A for verification of the load capacity, and it can only be used after approval.

11. Without the approval of Party A, it is not allowed to build, post or hang advertising signs in the courtyard, and it is not allowed to pile up articles at will.

(II) Fire Treatment

In case of fire, the following first-aid measures must be taken regardless of the degree:

1. Keep calm, stop all work at hand, turn off all machines in use and cut off non-fire power supply.

2. Keep calm and call for help from colleagues nearby. When the fire is small and safe, use the nearest fire extinguisher to put out the fire.

3. If the fire is large, don't try to put out the fire independently. You should immediately report to "119", clearly state the fire location, burning materials, fire situation and my name, and report to the superior leaders and security guards.

4. Take emergency evacuation measures in time. If there are guests nearby, evacuate immediately and guide them to safety.

5, according to the instructions of the safe passage, leave quickly and calmly from the nearest and safest passage.

6. If you are the last person to leave your job, please close the fire door to stop the fire from spreading.

iv. the person in charge of party b shall organize the implementation of the above provisions. if the accident is caused by the failure to seriously implement them, party b shall bear the economic and legal responsibilities.

Party A: Party B:

Year Month Day Restaurant Safety Responsibility Letter 3

In order to strengthen the hotel's fire control management and ensure the personal and property safety of hotel guests and hotel employees, according to the provisions of the Fire Protection Law and Decree No.61, combined with the actual situation of the hotel, the hotel entrusted representatives to sign the Fire Safety Responsibility Letter with the heads of various departments. The details are as follows:

1.

second, according to the working characteristics and actual situation of some parts, establish the fire safety system of this part, guide, monitor and inspect the implementation of the fire safety system of each post, and implement safety target management, so that the fire safety work and the tasks of this part can be planned, arranged, inspected, implemented and summarized together.

3. Some responsible persons have the responsibility and obligation to train and educate employees on fire safety knowledge, enhance their awareness of fire safety and their ability to correctly handle fire emergencies, and actively participate in fire drills and training.

4. Some employees have the responsibility and obligation to protect the fire-fighting facilities and equipment in their jurisdiction, ensure their normal use, and make regular inspections and cleaning, so that every employee in this part can master the placement, number and operation methods of fire-fighting facilities and equipment skillfully. Under the condition of no fire, any employee shall not use fire-fighting equipment without approval. If it is necessary to use it because of the fire, it shall be put back in place in time after use and reported to the Security Department.

5. Part must ensure that the safety exits and fire evacuation passages within the jurisdiction are unblocked, and the evacuation passages shall not be occupied or blocked, and sundries shall not be piled up in the evacuation passages, and ensure that the safety exit instigating lights and evacuation instigating signs are in normal working condition at any time.

6. Some departments must actively cooperate with the fire safety inspection of the public security fire department and the hotel. The fire hazards raised in the fire safety inspection must be rectified according to the specification requirements within the specified time, and reported to the Security Department for review. For the fire hazards that can't be rectified at the moment, the rectification plan should be listed and reported to the hotel security department and the safety management committee for approval. * * * Together with the formulation of emergency measures, the self-inspection of safety and fire prevention within this part should be actively carried out, and the hidden dangers should be rectified immediately when found, and reported to the security department.

VII. The fire safety work arranged by the superior leader and the corresponding notice must be strictly implemented and carried out. In the implementation of reconstruction construction, we must implement the principle of first approval, then construction.

8. The use and installation of electrical equipment and wiring must be operated by professional staff of the Engineering Department, and the relevant technical specifications must be strictly implemented. Temporary installation and use of electrical equipment must be reported in writing to the hotel safety management committee and the security department for approval, and then installed by professional staff. Effective fire prevention measures should be taken to stop pulling wires, electrical sockets and unauthorized use of electric heating rods and electric furnaces.

9. Some parts should focus on the management of key fire safety parts. In addition to formulating the safety management system, special personnel should also be appointed to take charge of the management, and regular inspections should be carried out, and problems should be reported in time.

11. The hotel will give timely notification, commendation and awards to those who have done a good job in fire safety, and informed criticism will be given to those who have failed to implement the fire safety system, lax implementation and poor management, and economic punishment or administrative punishment will be given to the hotel according to the circumstances. If the circumstances are serious, they will be sent to the door of * * * for legal responsibility.

Xi. If some fire-fighting responsible persons go out or transfer for business or other reasons during the year, some fire-fighting responsible persons who take over the work should inform the Security Department in time and re-sign the fire-fighting responsibility letter, and some fire-fighting responsible persons who take over the work should bear the same fire-fighting responsibility.

XII. This Responsibility Letter is signed once a year, and the Security Department is entrusted by the Hotel Safety and Security Committee to be responsible for the implementation and follow-up of the implementation.

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4

In order to ensure the safety of teachers and students, prevent the occurrence of food poisoning, strengthen the safety awareness of canteen employees, and implement the food safety work, the park has signed the following comprehensive safety management responsibility letter with canteen staff:

1. Canteen staff must hold health certificates, wear work clothes and work caps, and strictly implement the diet prescribed by the state.

2. People who purchase food should have a relatively fixed food supply point to purchase. Ensure the quality and freshness of food, and it is strictly forbidden to purchase food and raw materials that are spoiled and exceed the retention period. The newly purchased food shall be checked and accepted by the warehousing personnel.

3. Cooking personnel must use fresh raw materials to make food, and processed food must be steamed and cooked thoroughly. Do not serve raw, half-baked or cold food. It is strictly forbidden to serve meals every other night.

4. Cooking utensils must be cooked separately during food processing, cleaned and stored after use, and disinfected on time.

5. Tableware must be strictly cleaned and disinfected after each meal, and disinfection records should be made, and cleaning measures should be implemented.

6, equipped with a special sample-keeping refrigerator, keep samples of each meal, make records, indicate the date, and keep them in cold storage for 48 hours.

7. Strictly regulate the operation of cooking utensils, check and maintain them regularly, and report any damage in time.

8. Clean the internal and external environment of the canteen regularly to ensure the sanitation of the canteen.

9, canteen staff should pay strict attention to personal hygiene.

11, due to irresponsible work, dereliction of duty, food poisoning incidents and other unsafe accidents, will be investigated for responsibility according to the situation.

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21xx xx restaurant safety responsibility letter 5

1. Strictly abide by the Food Safety Law of the People's Republic of China and other relevant laws, regulations and standards, equip food safety management personnel, establish and improve the food safety management system, strictly implement the operating specifications of catering service posts, and firmly establish the concept of safety first and honest management.

2. Strictly implement the health management system for employees, regularly carry out health examination and food safety knowledge training and education for employees, and supervise employees to maintain good personal hygiene.

Third, keep the environment inside and outside the catering service processing and business premises clean and tidy, and take effective measures to eliminate rats, cockroaches, flies and other harmful insects and their unhealthy conditions.

4. Strictly implement the regulations on obtaining certificates and tickets for food procurement in catering services, establish a system of food incoming inspection and recording, and refrain from purchasing and using foods and food additives with irregular labels and unknown sources, and from purchasing and using any substances other than food additives that may endanger human health.

5. Strictly regulate the storage and use of food additives, implement the "five specialties" management system of food additives (special procurement, special storage, special collection, special registration and special counter storage), and use them according to the specified varieties, scope of use and dosage, and establish a use account.

6. If there are homemade chafing dish bottom materials, homemade beverages (including prepared and freshly squeezed) and homemade seasonings, make sure to file the name of the' food additive' used with the food safety supervision department of catering service as required, and publicize it on the eye-catching position and menu of the store.

7. All links in the food production process are standardized and meet the safety requirements. Non-food raw materials are not used to process food, expired and contaminated food, and non-food utensils, containers and packaging materials are not used.

VIII. Strictly implement the system of cleaning, disinfection and cleaning of tableware (drinking utensils), wash tableware (drinking utensils) according to the standard process, and do not use unqualified tableware, tools and containers without disinfection.

9. The restaurant shall set up eye-catching no-smoking words and signs, and be equipped with full-time (part-time) staff to discourage smokers.

11. Consciously accept the supervision of consumers and news media, and truthfully and actively answer their inquiries about food safety in catering services.