catering services, food safety requires responsibility letters, so as to better serve customers. I have compiled some model essays for you, I hope you like them.

model essay 1

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 requirements for obtaining certificates and tickets for food procurement in catering services, establish a food incoming inspection record system, 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 management system of "five specialties" for food additives, such as purchasing by special personnel, storage by special personnel, receiving by special personnel, registration by special personnel, and storage at special counters, 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 and homemade beverages including prepared, freshly squeezed and homemade seasonings, ensure that the names of food additives used are filed with the food safety supervision department of catering service as required, and publicized in 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, wash tableware according to the standard process, and do not use unqualified tableware, tools and containers without disinfection.

9. The restaurant shall set up conspicuous smoking bans and signs, and be equipped with special personnel 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. If there is any illegal act, this unit is willing to bear the legal consequences.

Signature: xuexila

Date: Year Month Day

Model essay II

According to the provisions of 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, and in combination with the actual situation of catering service units in this township, further implement the business unit.

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, unqualified fresh meat or meat products, 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 * * personnel to be responsible for 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 devices 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 qualified 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. Inadvertently or negligently purchasing unqualified food and three products; 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.

seal of the supervising unit

seal of the responsible unit

signature of the person in charge

21XX date

model essay 3

The catering service units in and around the school are places prone to mass food safety accidents, and are the key areas for the supervision of catering service links. In order to further strengthen the food safety supervision of catering services in and around the school, strictly implement various measures of supervision and management, effectively prevent food poisoning incidents, ensure the physical health and life safety of teachers and students, and create a clean and hygienic dining environment, this responsibility book is formulated in combination with the actual situation of our county:

1. To fully implement the system that the school principal is the first person responsible for school food safety, school leaders should put food hygiene and safety on the important agenda of the school, hold regular meetings and study food hygiene and safety. The leaders of the school in charge must promptly instruct the relevant departments to carry out comprehensive rectification on the rectification opinions put forward by the regulatory authorities.

2. People in towns * * * and offices undertake the daily safety supervision of schools and catering service units around schools, formulate the annual food safety special inspection work plan, organize a market inspection every quarter, feed back the work trends to relevant departments on time, supervise and rectify the existing problems, participate in the implementation of emergency rescue work for major food safety accidents, and ensure the investment and food safety of catering service units.

3. As the person directly responsible, the legal representative of the owner of the catering service unit accepts the relevant food safety inspection guidance and is specifically responsible for the food safety of this unit.

1. Strictly abide by the Food Safety Law of the People's Republic of China and other relevant laws and regulations, and strictly implement the catering service industry norms.

2. Strictly implement the health management system for employees. 3. Ensure that the environment inside and outside the restaurant is clean and tidy, and adopt effective fly-proof, rat-proof and dust-proof facilities.

4. The food production process is standardized and meets the safety requirements.

5. Strictly control the procurement of food raw materials and the acceptance of incoming goods.

6. Strictly implement the system of cleaning, disinfection and cleaning of tableware. If the food provided harms consumers' rights and interests, it shall be handled voluntarily in accordance with the Food Safety Law of the People's Republic of China and other laws and regulations.

4. All responsible units must strictly implement the above provisions, ensure food safety and assume social responsibilities. In case of violation of the above provisions, the economic and legal responsibilities of the responsible person shall be investigated in accordance with relevant regulations.

five, this responsibility book is made in duplicate, one for the unit that issued the target task and one for the unit that undertook the target task, and it will take effect from the date of signing.

Issue the signature of the target task unit and undertake the signature of the target task unit

Signature of the person in charge:

Date of p>21XX

Signature of the person in charge:

Date of Month

Model essay 4

The owner of the catering unit is the first person in charge of 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 study hard.

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 food raw 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 food safety knowledge for employees, assign special personnel or * * * personnel to be responsible for 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 food facilities and devices 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 * * * and food safety functional supervision departments 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. Catering service units are not allowed to offer enough cold cuts, 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.

Signature of the legal representative/person in charge of the responsible unit

Year Month Day

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