food safety is related to people's health, life safety and social economy. The following are the reference materials of four selected samples of food safety responsibility letters shared with you for reference. You are welcome to read them.

Selected model essays on food safety responsibility (I)

According to the Food Hygiene Law of the People's Republic of China, the Regulations for the Implementation of the Food Hygiene Law of the People's Republic of China, the government and the competent departments of catering industry? Food and Drug Administration? Requirements, the implementation of food safety responsibility system, strengthen the supervision of food safety work, so that the responsibility to people, nip in the bud, combined with the actual situation of our company's production and operation, this responsibility book is formulated.

I. main body of responsibility

The food safety work is under the leadership responsibility system, that is, the first person in charge of food safety of Party A and the person in charge of food safety work of all departments of Party B..

2. Work requirements of each department

1. The responsible person of each department must ensure that the purchase, procurement, acceptance, registration, warehousing, billing, reimbursement and storage of raw and auxiliary materials of real products are scientific and reasonable, and the production and processing processes are strict and standardized, and the key production procedures are strictly controlled, and the responsibility lies with the people, so as to ensure that the raw materials and additives used in food production meet the relevant state regulations, and non-edible raw and auxiliary materials are not used to add food. Ensure the safety of food containers, tools and equipment, keep them clean and have no pollution to food.

2. The foods inspected and accepted by each responsible person include: (1) food and food raw materials (such as edible oil, wine, beverages, condiments, rice flour and its products); (2) Eating agricultural and sideline products (such as vegetables, fruits, bean products, cured food, packaged food, semi-finished food, pork, poultry, aquatic products, eggs, etc.);

3. The store manager, chef, resident accountant, financial logistics manager (supervisor), purchasing, warehouse keeper and computer operator must regularly check and accept the food raw and auxiliary materials provided by suppliers every day, and strictly abide by the company's quality requirements for food raw and auxiliary materials. Strict acceptance ensures that the raw materials of food are fresh, and the raw materials of vegetable dishes are free from rot, pests and deterioration. The management of seasonings and food additives such as monosodium glutamate, salt, soy sauce and vinegar is strengthened, and any expired, deteriorated, unclear label or abnormal sensory properties are not allowed to be used.

4. The store manager, chef, resident accountant, financial logistics manager (supervisor), purchasing, warehouse keeper and computer document feeder are responsible for food procurement, inspection, account recording and reimbursement review. Purchasing personnel should seriously study the relevant laws and regulations, and be familiar with and master the requirements for obtaining certificates for purchasing food raw materials. The warehouse keeper shall properly keep the relevant materials and acceptance records of the claim card, and shall not alter or forge them, and the storage period shall not be less than 6 months after the food is fully used.

5. Store managers, chefs, financial logistics managers (supervisors), purchasing, warehouse management and computer document delivery personnel must ensure that the procedures of purchasing, purchasing, acceptance, registration, reimbursement and storage of food raw and auxiliary materials are scientific and reasonable, improve the work of claiming certificates and tickets for food raw and auxiliary materials, establish and improve the work of filing various raw and auxiliary materials, and ensure that raw materials and additives used in food production comply with relevant state regulations. Ensure the safety of food, and put an end to cross-contamination of food raw and auxiliary materials.

6. The bartender and cashier at the bar must keep a register of drinks, drinks, cigarettes, food and cashier cash at the bar every day according to the company's requirements. For Maotai, Wuliangye and cigarettes, the number of each bottle should be registered separately, and the bar code of each cigarette should be registered. Bar drinks, drinks, cigarettes and food must be supplied by suppliers designated by the company and signed a supply agreement. It is strictly forbidden for bar bartenders and cashier to buy fake and shoddy drinks, drinks, cigarettes and food without permission.

7. Store managers and chefs must strengthen health supervision and health knowledge training for food production and marketing personnel. All restaurant staff must have qualified health examination and health knowledge training, and new employees must first obtain a certificate before taking up their posts. Managers have the responsibility to supervise the health of the restaurant staff, impose strict requirements on the staff of all positions in the restaurant, cultivate their health habits and awareness, and truly perform their duties and responsibilities, and handle problems in time when found. According to the hygienic requirements of food processors in the Food Hygiene Law of the People's Republic of China and the Measures for the Administration of Food Hygiene in Catering Industry, the restaurant staff are strictly supervised and managed.

8. In accordance with the relevant provisions of the Food Hygiene Law of the People's Republic of China, do a good job in environmental harmful insects and their breeding conditions in all departments of restaurants. Make full use of the existing facilities and equipment in the dining room to keep the tableware clean and disinfected, and meet the relevant national hygiene standards.

iii. process of using raw and auxiliary materials for new dishes

if all branches need to use raw and auxiliary materials for new dishes (except seasonal vegetables), the logistics department of the company must issue a pricing table with the fresh stamp of the logistics department. Anyone in any department can recommend suppliers and food raw and auxiliary materials to the company, but all recommenders should bear all legal responsibilities. The recommender must first prepare the corresponding qualification materials and products and report them to the company's logistics department for registration. On the same day, the logistics department will report them to the catering company for confirmation, and then the logistics department will check the price and sign it with General Manager Zhang's official seal before using it.

iv. accountability

what does the company follow? Who bills and who is responsible; Who buys and who is responsible; Who accepts and who is responsible; Who signs the bill and who is responsible; Who is responsible for reimbursement; Who uses it and who is responsible; ? The responsibility book is based on the Product Quality Law, Food Hygiene Law of the People's Republic of China, Measures for Quality Supervision and Management of Food Production and Processing Enterprises, Measures for Food Hygiene Management of Catering Industry and other relevant laws and regulations. For any accident or responsibility caused by dereliction of duty of the relevant responsible person in violation of any of these provisions, all the legal responsibilities of the relevant responsible person will be investigated and the losses caused to our company will be required according to the legal provisions.

5. This Responsibility Letter shall come into effect after being signed and sealed by the food safety leaders of Party A and Party B (fingerprints). This letter of responsibility is made in duplicate, one for each party.

Party A (signature and seal or fingerprint): Party B (signature and seal or fingerprint):

Selected model articles on food safety responsibility (II)

In order to strengthen the management of food hygiene and safety in canteens, implement management responsibilities and ensure the health and life safety of all employees, According to the Food Hygiene Law of the People's Republic of China and the State Council's Decision on Further Strengthening Food Safety, the canteen food is purchased at designated points, and the following safety responsibility forms are signed with food suppliers on food safety.

1. The canteen administrator shall make unified checks, strengthen food safety management, strictly control food hygiene and safety, strictly control food procurement, and actively prevent and control food poisoning.

2. The supplier must have a good social reputation, have a certain scale of operation, and have business license, tax registration, hygiene license, health certificate and other certificates. At the same time, the food provided must meet the prescribed standards and may not be sold? Three noes? Expired, deteriorated or unsealed food.

3. The animal food supplied by the meat supplier to the canteen must pass the inspection and quarantine, and must provide the inspection certificate or test sheet to the buyer.

4. The supplier shall ensure that the meat food delivered is free of germs and viruses, and it is fresh meat slaughtered on the same day.

5. If food poisoning and food-borne diseases are caused by non-compliance with the agreement, such food will be responsible for it after investigation.

this responsibility form is made in duplicate, one for the canteen and one for the food supplier.

person in charge of canteen (signature): supplier (signature)

on _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

in order to conscientiously implement the spirit of the national and provincial video conference on food safety special rectification work, implement the responsibility system for food safety work, strengthen the supervision of food safety work, and maintain the normal market economic order, this responsibility book is specially signed.

I. Responsible subjects

The people's governments are responsible for food safety work step by step, and the leaders of the government in charge of food safety work and the legal representative of the enterprise are responsible persons for food safety work.

II. Contents of responsibilities

(1) Grain, oil, meat, vegetables, fruits, alcohol, dairy products, bean products and aquatic products are the key varieties of responsibility, large shopping malls are the key areas of responsibility, and the source, production, processing and circulation consumption of food are the responsibility links. It is forbidden to produce and operate fake, corrupt, toxic and harmful foods that exceed the shelf life.

(2) strengthen the inspection of food safety work, implement responsibilities at all levels, and put food safety work on the important agenda. Implement the food incoming inspection system, ensure that the rate of claiming tickets and certificates is above 91%, and ensure good market access. It is necessary to sign food safety guarantee agreements with contracted and leased food stalls, counter operators, food wholesalers and distributors.

(3) Improve the food safety management institutions and organizations, effectively strengthen the construction of food safety teams, equip food hygiene management personnel, and improve the health management system and post responsibility system. Compulsory inspection of food.

(4) strengthen the management of food production and operation, and do not produce and sell food that does not meet the basic hygiene requirements. Strengthen the management of food import and export.

(5) If the food that does not meet the basic hygiene requirements is investigated and dealt with by law enforcement departments according to law, they should take the initiative to accept the treatment. For the unsafe food that has been sold, we should take the initiative to find it and eliminate hidden dangers in time. To establish and improve the quality traceability, sealed reports, destroyed according to law and important bulk food safety purchase and sale files and other systems.

(6) actively cooperate with law enforcement departments to investigate and deal with food that does not meet the basic hygiene requirements in this enterprise according to law, and shall not require that the case be notified before investigation.

(7) to protect the personal safety of law enforcement personnel of food safety and provide conditions for handling cases, and not to treat food safety inspection negatively, and not to retaliate against law enforcement departments and personnel.

(8) Seriously accept complaints and reports. We should attach importance to consumer reports and complaints, ensure that everything is settled and everything is fruitful, and safeguard the vital interests of the people.

(9) intensify food safety publicity, cooperate with the news media to do a good job in publicity, and form a good food safety atmosphere.

(11) Enterprises are directly responsible for food safety.

III. Accountability

(1) If one of the above responsibilities is violated, the responsible person shall be investigated for relevant responsibilities according to law, depending on the seriousness of the case.

(2) If key food safety enterprises and key products violate the above-mentioned responsibilities, they shall be dealt with according to the following different circumstances:

1. If they fail to meet the quality, safety and hygiene standards within 3 months after rectification within a time limit, the relevant municipal departments shall give them informed criticism or deal with them according to law, and the enterprises and relevant responsible persons shall not be awarded honorary titles in that year.

2. If the quality, safety and hygiene standards are not met within 6 months after rectification within a time limit, the District People's Government will give informed criticism and hold the relevant personnel accountable according to law.

iv. this responsibility letter is made in triplicate, one for filing in the office of the municipal food safety Committee, and one for each party.

People's Government (seal) Enterprise Name: (seal)

Person in charge:

Selected model articles of food safety responsibility book (IV)

This responsibility book is specially signed to further strengthen the food safety management in canteens of schools (kindergartens) in Wenjia Street, clarify the responsible subjects, implement management responsibilities, prevent collective food poisoning accidents, and protect the health and life safety of teachers and students.

1. Effectively raise awareness, dispel fluky psychology, and do a good job in canteen management

1. Pay great attention to school food safety in the attitude of being responsible for one's career future and political life, and for the healthy growth of teachers and students. There are many teachers and students in the school, and food hygiene is the top priority of campus safety. A little carelessness can easily lead to group accidents.

2. Always be wary of the police and completely dispel the fluky psychology. All schools and kindergartens should effectively improve the basic quality of relevant cadres and workers through effective ways such as study and training and case warning, and completely eliminate the fluky psychology. Walking on thin ice? Attitude, conscientious, attention to detail, strict norms, improve procedures, to ensure that nothing happens.

second, take care of it? Five levels? , to ensure that there is no liability accident

First, operate the customs according to law. School kitchens must obtain a Catering Service Permit, and staff must have a Health Certificate and hold relevant certificates. No one is allowed to work without a certificate; If there is a certificate, it depends on whether the certificate is valid. If it has expired, it should be reissued.

the second is to obtain certificates and tickets. It is necessary to strictly obtain the valid license of the supplier, the inspection and quarantine certificate of the supplied goods, or the relevant inspection report. It depends on whether the supplier's certificate is valid and complete, whether the goods supplied are within the business license, and whether the copies left are stamped with the company's red seal. Every commodity needed in the canteen must have a corresponding ticket.

the third is the purchase clearance. If the manufacturer, address, production date and shelf life of the food are unqualified, it is not allowed to enter. Especially in prepackaged foods, more attention should be paid to bulk edible oil and meat.