model essay on responsibility for food safety production

model essay 1

responsibility for food safety

In order to ensure food safety, protect public health and life safety, and implement various laws and regulations on food safety, this responsibility is formulated in accordance with the Food Safety Law of the People's Republic of China and the requirements of governments at all levels and relevant departments on food safety supervision and management, combined with the actual situation of our county.

1. Firmly establish the food safety 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, study and implement the Food Safety Law, the Measures for the Supervision and Administration of Food Safety in Catering Services and other relevant regulations, and strengthen the awareness of law, food safety and industry self-discipline to ensure the food safety of 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. 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 livestock and poultry meat and its products.

5. put an end to the use of toxic and harmful substances and non-edible substances to manufacture and sell food.

VI. Ensure that all food employees are trained in health examination and food safety knowledge according to regulations, and take up their posts with valid health certificates and training certificates, and the certificate-holding rate of food employees reaches 111%.

seven, should establish and improve the food safety system, equipped with special or part-time personnel responsible for food safety management, and adhere to the daily inspection, supervise the implementation of food safety management system.

8. Do not abuse food additives, standardize the use of food additives and establish an account for the use of food additives. The implementation rate of five specialties (special procurement, special custody, special use, special registration and special counter storage) is 111%. The catering service units that make hot pot bottom materials, homemade drinks and homemade seasonings shall file the names of the food additives used with the food and drug supervision department before the end of May, and publicize them on the supervision information bulletin board or menu in the eye-catching position of the store. If consumers ask about the use of food additives, catering service units must truthfully inform them.

IX. Maintain sanitary facilities and equipment 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 processing and business premises clean and tidy, 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.

12. A plan for handling food safety accidents should be formulated. When food poisoning or suspected food poisoning occurs, it should be reported to the county food and drug supervision department within 2 hours, actively cooperate with relevant supervision departments to investigate and deal with it, and take the initiative to do a good job in the aftermath. It is not allowed to report it late or conceal it.

XIII. This responsibility letter is made in duplicate, one for Wusheng County Food and Drug Administration and one for the business unit.

responsible unit of food and drug administration:

person in charge:

year month day month day

Fan Wener

According to the Food Hygiene Law of the People's Republic of China and the spirit of the documents of the government and relevant departments on food hygiene supervision and management, at the same time, in order to ensure the implementation of various laws, regulations and rules and regulations, the responsibility should be assigned to people and nip in the bud. Combined with the reality of our company, this responsibility book is specially formulated.

the managers of each department are the first person in charge of food hygiene in this department. 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.

1. Ensure food quality and safety

1. Strictly abide by the provisions of relevant laws and regulations such as the Product Quality Law, the Food Hygiene Law, and the Measures for the Supervision and Administration of Quality and Safety of Food Production and Processing Enterprises, so as to ensure that food quality and safety meet relevant national product standards.

2. Ensure that the food must be sold after passing the inspection, and the products that have not passed the inspection and failed the inspection will never be sold.

3. Ensure that the food processing process is scientific and reasonable, the production and processing process is strict and standardized, 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. Ensure the safety of food packaging materials, containers, packages, tools and equipment for storing, transporting and loading and unloading food, keep them clean and free from pollution to food.

5. Actively cooperate with law enforcement departments in product quality supervision and inspection and daily supervision.

2. Strengthen environmental sanitation management and create a clean and generous dining service environment

In accordance with the relevant provisions of the Food Sanitation Law of the People's Republic of China, do a good job in the environmental sanitation of restaurants (canteens) and keep the floors, dining tables, chairs, stoves, service desks and cash registers of restaurants (canteens) clean. Eliminate rats, cockroaches, flies and other harmful insects and their breeding conditions. Make full use of the existing facilities and equipment in the dining room (canteen) to keep the tableware clean and disinfected, and meet the relevant national hygiene standards.

Third, strengthen the health supervision and health knowledge training of food production and marketing personnel

All staff in restaurants (canteens) must have health examination and health knowledge training certificates, and new employees must first obtain a certificate before taking up their posts; Managers have the responsibility to supervise the health of restaurant (canteen) staff and deal with problems in time.

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 staff of restaurants (canteens) are strictly supervised and managed. Individuals who do not meet the requirements shall be ordered to rectify immediately, and those who insist on not rectifying or deliberately delay time may be ordered to stop production and business activities.

4. Strictly manage food raw materials, seasonings and food additives, prevent food poisoning, strictly check and accept goods raw materials, and ensure that food raw materials are fresh, free from rot, pests and deterioration; Seasonings and food additives such as monosodium glutamate, salt, soy sauce, vinegar, etc., which are expired, deteriorated, unclear or have abnormal sensory properties, shall not be used.

5. Strictly manage the environment and food hygiene, make it institutionalized and responsible, and set strict requirements on the staff of each restaurant (canteen), cultivate their hygiene habits and awareness, and truly perform their duties and responsibilities.

VI. Accountability

This Responsibility Letter takes the Food Hygiene Law of the People's Republic of China and the Measures for the Administration of Food Hygiene in Catering Industry as the implementation rules, and the responsible person of the department and the person in charge of the post will be held accountable for any accident or responsibility caused by violation of any of these provisions.

VII. Rewards and punishments

The company will give appropriate rewards to those responsible for earnestly fulfilling the terms of this responsibility letter and ensuring that there are no food hygiene and safety accidents and major hidden dangers throughout the year. (The above contents will be included in the year-end assessment)

VIII. This responsibility letter is made in duplicate, one for the company and one for each department, which will take effect from the date of signature by both parties.

company (signature and seal): department (signature and seal):

year, month, year, month, day, month, year, month, and day