Responsibility letters for canteen safety (7 selected articles)

In today's social life, responsibility letters are used more and more. Responsibility letters are things that should be done in their own posts, and documents that should bear adverse consequences if they don't do their job well. How should the responsibility book be drawn up? The following is the canteen safety responsibility book (7 selected articles) that I have compiled for you. You are welcome to learn and refer to it. I hope it will help you.

responsibility letter for canteen safety 1

In order to ensure the personal safety of teachers and students, this responsibility letter was signed by the school and the canteen contractor through consultation according to the requirements of higher authorities on safety work and the principle of serving teachers and students and putting safety first.

first, firmly establish the ideology of "quality service, safety first", strengthen safety precautions and eliminate all unsafe factors.

second, the purchasing channels of grain, oil and vegetables must be normal, the procedures such as tickets should be complete, and there should be no pollution in transportation and storage.

Third, the rice and vegetables are thoroughly cooked, and teachers and students are not provided with cold, moldy food and three non-food to prevent food poisoning incidents.

4. All employees in the canteen must have a health examination and take up their posts with certificates. All canteens must apply for hygiene licenses.

5. All employees in the canteen must maintain the order of the rice field and prevent the occurrence of unsafe accidents such as crowding and scalding.

VI. It is forbidden for other people to enter the operation room. Strengthen the management of water source and power supply, use electrical appliances in a standardized way, regularly check lines to prevent fire, and regularly clean water towers to ensure water hygiene.

VII. Disinfect the kitchen utensils in the canteen regularly, clean the environment regularly, kill flies and rats regularly, and do a good job in epidemic prevention.

8. The responsibility system shall be implemented in safety work. If unsafe accidents are found, they shall be dealt with seriously according to the specific situation, and major problems shall be handled by higher authorities or even judicial organs.

IX. This responsibility letter is signed once every academic year, in duplicate, and takes effect from the date of signing.

school (seal):

canteen contractor:

in charge of the leadership: canteen safety responsibility 2

In order to further implement the Opinions on Strengthening the Work of Students' Canteen in Colleges and Universities issued by the Ministry of Education and other five departments, strengthen canteen management, clarify responsibilities, ensure that food poisoning or other food-borne diseases do not occur, protect the health and life safety of teachers and students, and promote the sustainable and healthy development of canteen work in our college. In accordance with the spirit of the Food Hygiene Law of the People's Republic of China, the Interim Provisions on the Investigation of Administrative Responsibility for Food Poisoning Accidents in Schools, and the Canteen Management System of Hengyang Vocational and Technical College of Finance and Economics, this responsibility letter is hereby formulated.

1. The person in charge of the canteen must consciously accept the management and supervision of the superior administrative department and the food safety leading group of the college, constantly enhance the awareness of prevention, improve various rules and regulations, strictly implement the supervision responsibility, and be foolproof.

2. Strictly abide by the requirements of the Food Safety Law and strictly control the procurement, processing, storage and sales of food, specifically:

1. All staff members must hold "health certificates" and non-staff members are strictly prohibited from entering the canteen.

2. Establish a ledger for the purchase and acceptance of canteen materials. Bulk materials must be purchased centrally, and "three certificates" (food hygiene license, industrial and commercial license and product inspection certificate) must be obtained. Animal products should obtain product quarantine certificates, and it is strictly forbidden to sell "three no foods" expired foods and spoiled foods. Use food additives in strict accordance with relevant national regulations.

3, strictly abide by the vegetable soaking system, and designated persons are responsible for it, and there are registration records every day.

4. Food storage should be classified, divided into shelves, separated from the ground. Raw and cooked food should be isolated to avoid cross-infection. Cooked food should be thoroughly heated at high temperature before being sold overnight.

5. Improve the tableware disinfection system, cooked food sample retention system and hygiene management system, keep the internal and external environment clean at all times, and take effective measures to eliminate rats, cockroaches, flies and other harmful insects and their breeding conditions.

6. Establish a safety operation management system, consciously maintain the dining order, and keep electricity, water and fire safe.

3. The above paragraphs are the basic requirements that must be observed by the person in charge of the canteen, the canteen staff, the person in charge of the canteen supervision and the person in charge of the store, and must be strictly followed and consciously accepted by the superior administrative department and the college. If there is any violation, if it is found by the higher administrative department and the hospital that no accidents and losses have been caused, it will be investigated and punished by the higher relevant departments. If it causes food poisoning, epidemic of infectious diseases and other safety accidents among teachers and students, it will bear corresponding responsibilities in accordance with the Interim Provisions on the Investigation of Administrative Responsibility for School Food Poisoning Accidents.

signature of the management representative of the college: canteen (store)

person in charge:

letter of responsibility for canteen safety on xx, xx, xx 3

In order to ensure the health of all teachers and students and prevent the occurrence of food poisoning accidents, the school signed letters of responsibility for food safety and hygiene with the person in charge of the canteen in line with the principle of "who is in charge, who is responsible" and "who is dereliction of duty, who is responsible". Do not recruit cooks with non-local hukou and people with bad behavior, and do not recruit people who are 55 years old for men and 51 years old for women and under the age of 18.

2. Food procurement: Food and raw materials must be purchased from business units with valid hygiene licenses, and flour, rice, soy sauce, vinegar and edible oil must be purchased from designated units with market access licenses, and registration for purchasing licenses should be made. Salt must be purchased from a salt company with a salt purchase certificate. Vegetables shall be kept fresh, free from impurities, rot and pesticide residues, and food hygiene agreements shall be signed with suppliers. Do not purchase cooked food, and ask for a certificate for meat purchase. It is strictly forbidden to purchase non-food raw materials such as nitrite, sweetener, saccharin and chemical pigments. It is strictly forbidden to purchase food with rancid oil, mildew and insects, unclean, mixed with foreign bodies or abnormal sensory properties, containing toxic and harmful substances and contaminated by toxic substances, and it is strictly forbidden to purchase "three no products".

3. Food processing: Processors must know food hygiene knowledge, and check raw materials and auxiliary materials before processing, and do not use spoiled or other raw materials with abnormal sensibility. All kinds of food raw materials must be cleaned before use, vegetables and meat should be washed in separate pools, raw and cooked separately, tools should be dedicated, stored at designated places, washed and disinfected after use, and kept clean. Cooking should be cooked thoroughly, and the central temperature should not be lower than 71℃. Processed cooked products should be stored separately from raw materials and semi-finished products. Cooked products overnight and after meals must be fully heated before eating, and cold salads that are easy to deteriorate should not be processed.

4. food storage: the warehouse should be kept clean and ventilated, free of rodents, flies and other pests. it is forbidden to store harmful and toxic substances and sundries. food should be classified, shelved, separated from the ground, regularly inspected, and the food that has deteriorated or exceeded its shelf life should be handled in time. the warehouse should be locked and kept by special personnel, and the procedures for entering and leaving the warehouse should be fulfilled.

5. Disinfection and sample retention: Ensure that cookware and tools are disinfected once in use, and 251g samples of each main and non-staple food should be retained for 48 hours.

6. Environmental sanitation: the functional rooms are clean and tidy, the machines are clean, the pool is clean, all kinds of utensils are neatly arranged, and there are no mice, flies, garbage and wastes are treated in time.

7. dustproof, anti-theft, anti-poisoning, anti-electric shock, someone is on duty every night, lock the door and close the window in time.

8. In case of food poisoning or other accidents between teachers and students due to food hygiene problems, the person in charge of the canteen shall bear all economic and legal responsibilities.

the responsibility book is in duplicate, one for the person in charge and one for the school record. The responsibility letter is always valid when the responsible person works in this position.

school seal:

signer:

responsible person's signature: canteen safety responsibility letter 4

school canteen hygiene is an important event related to the health and safety of all teachers and students. In order to better ensure food hygiene, prevent diseases from entering the mouth, and serve teachers and students and teaching, this responsibility letter is signed with the person in charge of the canteen.

1. The person in charge of the canteen should seriously study and lead the employees in the canteen to seriously study Food Sales Hygiene System, Food Hygiene Management System, Food Roughing Hygiene System, Food Hygiene System, Cooking Hygiene System, Canteen Hygiene System, Canteen Management System, Refrigerator Refrigerator Hygiene System, Tableware Cleaning and Disinfection Hygiene System and Tableware Hygiene System.

second, the person in charge of the canteen must go to the designated medical institution for a physical examination once every semester and work with a health certificate.

3. The person in charge of the canteen should wear work clothes and work caps during work.

4. The person in charge of the canteen should purchase food on the principle of abundance and economy, and the purchased food must be tested first to ensure that the spoiled food does not flow into the canteen.

5. The person in charge of the canteen shall establish a system of obtaining certificates, registering and accepting the purchased food.

VI. The person in charge of the canteen should work with the canteen staff to do a good job in the hygiene of the canteen and the prevention of rats and flies.

VII. Non-canteen personnel are not allowed to enter and leave the processing area at will during work, and doors and windows should be closed in time after work.

8. In case of unexpected events in the canteen, the person in charge of the canteen should take effective measures to protect the scene in time and report to the principal's office or the General Affairs Office in time according to the requirements of the emergency plan.

IX. Anyone who fails to operate according to the requirements and causes adverse consequences will be investigated for the responsibility of the person in charge of the canteen, even to criminal responsibility.

11. Students shall have a meal inspection system.

Xi. This responsibility book is made in duplicate, with the person in charge of the canteen and the school holding one copy respectively.

person in charge:

school:

letter of responsibility for canteen safety on xx, xx, xx 5

In order to conscientiously implement the Law of the People's Republic of China on Work Safety, strengthen the work safety management of the resident supervision office of CSJ14 contract section of Changchun-Shuangliao section construction project in Changshen, expressway, maintain the normal order of work safety and ensure the safety of the country and people's lives and property, Fully implement the principle of "who is in charge is responsible" in safety work, and further clarify the responsibilities and requirements of safety management. The resident supervision representative Chang Jiang (Party A) and the canteen chef Liang Shulan (Party B) signed the XXX annual safety production responsibility letter.

1. Responsibilities of both parties

Party A's safety responsibilities:

1. Responsible for the supervision, inspection and guidance of Party B's safety work.

2. convey the spirit of instructions from superiors on safety management, and implement the working policy of "safety first, prevention first".

3. Assess Party B's safety management objectives, completion and performance of safety responsibilities. Party b's safety responsibilities:

1. annual safety management objectives: put an end to major safety accidents, avoid general safety accidents, reduce serious injuries and minor injuries, and avoid major fire accidents and criminal cases during the project construction.

2. Publicize and implement the national security guidelines and policies, as well as the arrangement and requirements of the superior security incidents.

3. Strictly abide by the post responsibilities, obey the leadership, stick to the post to ensure the meal time, and ask for leave if something happens.

4, do a good job in the canteen and dining room hygiene, so that the glass is bright and the ground is clean.

5. Cooking personnel must hold health certificates issued by health and epidemic prevention departments before taking up their posts, otherwise they are not allowed to take up their posts.

6. Establish a daily disinfection system for cookware to ensure that the kitchen is "three noes".

7. The drinking water in the canteen must be inspected once every six months, and a written inspection report should be filed.

8. Strictly control food and food hygiene, and do not purchase all kinds of meat and poultry that have not passed quarantine inspection to prevent food poisoning.

9. Do a good job in regulating the main and non-staple foods in the canteen, and strive to improve and improve the food quality standards to achieve the satisfaction of diners.

11. Listen carefully to the opinions of the committee and constantly improve the service and quality.

11. Disinfect canteens and restaurants frequently. Spitting and littering are strictly prohibited to prevent infectious diseases.

12, canteen staff must dress neatly, without long nails.

13, do a good job in the safety of the canteen (such as fire prevention and theft prevention), so that people can go through the "three customs", that is, turn off the gas, electricity and water. Regularly check whether the power cord, switch and other electrical facilities are damaged.

II. Responsibility

1. If Party A fails to fully fulfill its safety responsibilities during the construction of the project, it shall bear corresponding responsibilities according to the relevant provisions of the safety responsibility letter signed with the project, and bear corresponding legal responsibilities in case of serious consequences.

2. if party b's work error causes a safety responsibility accident, party a has the right to investigate party b's safety responsibility, and if the circumstances are serious, it shall bear corresponding legal responsibilities according to law.

this responsibility letter is made in duplicate, one for each party, and it will come into effect as of the date when the responsible persons of both parties sign it.

signature of the person in charge of Party A:

signature of the person in charge of Party B:

6

In order to further strengthen the safety work of school canteens in our town and ensure the health and food safety of teachers and students, Chengguan Town Central School has signed the following responsibility books for canteen safety work with schools and kindergartens with canteens:

1. A leading group for food safety work should be established, and a vice principal should be specified to be in charge of this work.

2. Establish and improve the management system of canteen safety work, post one copy on the wall and file one copy each, and the school and the person in charge of the canteen sign the responsibility book for safety work.

3. Set up a canteen management team attended by school leaders, teaching staff and students, and check the safety situation in all aspects of the canteen every day and keep records.

4. The canteen raw materials shall be purchased at designated points. The purchasing ledger shall be sound and the records shall be complete. It is strictly forbidden for expired or unqualified raw materials to enter the canteen.

5. The canteen has facilities to prevent flies and rats. The operation room and dining room are clean and tidy, and the ground is free of dirt and sewage. The cookware is clean and free of dirt. The tableware used in a unified way should be disinfected by a disinfection cabinet.

6. Employees in the canteen should have health certificates and meet the requirements of "four diligence" and "four noes", that is, washing hands frequently, cutting nails frequently, having a haircut, taking a bath frequently, washing quilts frequently and changing work clothes frequently. No long nails, no nail polish, no ring and no smoking at work.

7. Separate the noodle, vegetable and meat cases in the operation room, and separate the raw and cooked operation tools, and there are no articles unrelated to work.

8. The environmental sanitation of the canteen shall be "four-fixed", that is, personnel, time, materials and quality shall be fixed to ensure a clean and tidy environment.

9. Form a system in which the school (park) leader dines in the student canteen, and the school (park) leader and the deputy school (park) leader in charge of canteen safety shall dine in the student canteen at least twice a week, and keep records.

11, the dining room food sample time is not less than 48 hours.

person in charge of canteen safety in Chengguan Town Central School:

person in charge:

person in charge of responsible school (kindergarten): responsibility letter for canteen safety 7

School diet is directly related to the health and safety of teachers and students, and has attracted the attention of leaders at all levels and the society. In order to strengthen the health and safety management of canteen and ensure the health of teachers and students, the responsibility book for health and safety management of canteen is signed.

1, canteen contractor should strictly abide by it.