In order to further strengthen the standardized management of catering service enterprises, prevent the occurrence of food safety accidents and foodborne diseases, and fully complete the food and drug safety supervision task of 2112, the Food Safety Law and other relevant regulations, the following target responsibilities are specially signed:
As the first responsible person of catering service food safety in this unit, all catering service units should earnestly strengthen safety management to ensure that food safety and food complaints do not occur during the year. Consciously do it;
1. Strengthen the study of food laws and regulations, and improve the professional skills and personal quality of food practitioners.
2. Improve the safety management system, establish a food safety management organization and publicize it in a conspicuous place.
3. To operate with bright certificates, employees should wear clean work clothes and certificates, and the certificate-holding rate of employees' health certificates should be no less than 91%.
4. The environment of the production and business premises is clean and tidy, all kinds of goods are placed in an orderly manner, and there are no stains and sundries on the walls and floors.
5. The food processing facilities are complete and set according to the specifications, which are in normal operation, such as "three prevention" facilities, cold storage facilities and disinfection facilities.
6. All food processing rooms (such as cold dish room, rough machining room, disinfection room, etc.) are set according to the specifications.
7. Strictly implement the system of claiming certificates and tickets for the purchase of food raw materials, and establish a ledger for the import and export of goods.
8. Strictly manage and use food additives to prevent illegal addition or abuse of food additives.
9. Strictly manage the kitchen waste, and do not hand it over to any unit or individual without any treatment qualification.
11, actively cooperate with the inspection and guidance of the food and drug supervision department, without shirking or obstructing.
person in charge: person in charge:
time: time:
food production and business operation entity's responsibility for eliminating "four pests"