kindergarten food safety responsibility book

In today's society, in many cases, we will come into contact with the responsibility book, and signing the responsibility book can effectively enhance our consciousness and initiative. Want to learn to draw up a responsibility book but don't know who to consult? The following is the responsibility book for food safety in kindergartens compiled by me for reference only, hoping to help everyone.

kindergarten food safety responsibility book 1

In order to prevent food pollution accidents, ensure the food hygiene and safety of teachers and students in the whole kindergarten, and create a stable and harmonious social environment, as food owners, they should conscientiously fulfill their legal obligations and be responsible for the food hygiene and safety provided, and sign the following safety responsibility books with the responsible owners:

1. Seriously abide by the Food Hygiene Law of the People's Republic of China and the Law of the State Council on Strengthening.

second, strictly fulfill the obligations of the first person responsible for food hygiene and safety, and ensure the hygiene and safety of processed and sold food.

3. Obey the supervision and management of the health administrative department and seriously rectify the health supervision opinions put forward.

fourth, strengthen the management of food procurement, strictly check and accept the goods, and ensure the quality, hygiene and safety of the goods.

5. The use of livestock, poultry, animals, aquatic products and their products that have died of illness, poisoning or unknown causes shall be stopped.

6. Process food according to the operating specifications, strictly manage the food processing links, and eliminate the hidden dangers of food poisoning.

VII. Ensure to provide safe and secure food to Xinyuan Kindergarten.

VIII. The owner and delivery personnel shall maintain personal hygiene, dress neatly, and take up their posts with valid health certificates.

this responsibility letter is made in duplicate, with each party holding one copy.

×× Kindergarten (seal)

Owner:

Leader in charge:

Letter of Responsibility for Kindergarten Food Safety on Year Month Day 2

In order to strengthen school food safety management and prevent the occurrence of school food poisoning accidents, according to Article 18 of Chapter 6 of the Food Hygiene Law of the People's Republic of China, xxxxxxxx is hereby hired as the food safety administrator of our garden. In accordance with the provisions of Article 26 of the Hygiene Standard for Catering Industry and Collective Dining Distribution Units, it undertakes the functions of hygiene management of food production and business activities in this unit, and mainly entrusts with the following responsibilities:

1. Organize employees to carry out health law and health knowledge training; Training should be conducted separately for each food processing operation post, and the contents should include laws, regulations, norms, standards, food hygiene knowledge, processing operation procedures of each post, etc.

second, formulate food hygiene management system and post responsibility system, and supervise and inspect the implementation;

3. Check and record the hygienic conditions in the process of food production and operation, prevent food poisoning, stop the behaviors that do not meet the hygienic requirements in time and put forward treatment suggestions.

1. Pay attention to employees' personal hygiene and clean clothes;

2. Do not make and operate western-style cakes and cold dishes beyond the scope;

3. Do not use expired food, spoiled food, high-risk food liable to cause food poisoning and other prohibited foods;

4. When washing and cutting vegetables, meat and vegetables should be separated, raw and cooked separately, so as to prevent cross-contamination. In order to remove residual pesticides, vegetables should be soaked for more than half an hour.

5. When cooking, it should be cooked thoroughly. The cooked food must be placed in the pantry for no more than 2 hours at room temperature. In principle, no surplus food is left. If it is really necessary to keep it, it must be placed in the refrigerator for cold storage. It is strictly forbidden to mix raw and cooked food for more than 24 hours, and it can be eaten after being cooked thoroughly.

6. Wash, disinfect and keep used tableware.

7. Clean up the garbage in time, and keep the canteen and its surroundings clean.

8. It is forbidden to produce and sell spoiled food as stipulated in Article 9 of the Food Hygiene Law of the People's Republic of China.

fourth, manage the food hygiene inspection, focusing on strengthening the management of food procurement, such as obtaining certificates, acceptance, ledger registration and storage.

1. Whether the purchasing unit meets the requirements (food hygiene license and other documents; Whether there are two certificates for newly purchased food and raw materials (food hygiene license and inspection certificate; Food and raw materials must be fresh within the shelf life.

2. High-risk foods that are easy to cause food poisoning are not allowed to be put into storage, such as braised pork, roasted goose and deep-sea fish (pond fish, preserved fish, lentils, flour beans, sandwiches, etc.);

3. The storage in the food warehouse shall be classified, divided into shelves, partitions and above 11cm from the ground. It shall be well ventilated, moistureproof and marked with food, and toxic and harmful articles shall not be stored together.

5. Organize employees to have health check-ups, and urge people suffering from diseases and symptoms that hinder food hygiene to be transferred from relevant posts; Every morning, the kitchen staff were examined in the morning, and the sick people were found through inquiry and visual inspection, and the parties were ordered to take immediate treatment and rest.

VI. Establish food hygiene management files.

VII. Accept and cooperate with the health supervision department to supervise and inspect the food hygiene of the unit, truthfully provide relevant information, be responsible for implementing the rectification opinions put forward, and report the problems to the school leaders in time; The above work contents need to be recorded for examination by the health supervision department. The health supervision department is responsible for evaluating the work performance of food safety administrators, and regards this as one of the main basis for the year-end work assessment of this comrade.

VIII. Attend the food hygiene administrator training in time and pass the examination, be in good health and have the health certificate of employees.

IX. Other management work related to ensuring food safety and hygiene.

Party A: the legal representative of the park Party B: the food safety administrator

Signature: xxxx (seal)

Responsibility letter for food safety in kindergartens on xx, xx, xxxx 3

In order to strengthen the management of food hygiene and safety in kindergartens, implement management responsibilities and ensure the health and life safety of all children, According to "Food Hygiene Law of the People's Republic of China" and "Decision of the State Council on Further Strengthening Food Safety Work", the food in the park is purchased at designated points and distributed uniformly, and now a safety responsibility letter is signed with food suppliers on food safety.

1. The person in charge of the kindergarten should 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, a certain scale of operation, business license, tax registration, hygiene license, health certificate and other certificates. At the same time, the food provided must meet the prescribed standards, and it is not allowed to sell "three noes", expired spoiled or unsealed food.

3. The animal food that the meat supplier sends to the kindergarten every day 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. Suppliers must deliver food on time, in quantity and in quality according to the requirements of kindergartens. If food poisoning and food-borne diseases are caused by non-compliance with the agreement, it is caused by such food after investigation, and it is fully responsible.

this liability form is made in duplicate, from September 1, 21xx to August 31, 21xx.

the central primary school kindergarten and the food supplier each hold one copy.

central primary school kindergarten (seal): domestic food supplier (signature):

school (park) director (signature): buyer (signature):

21xx September 1, 21xx September 1, kindergarten food safety responsibility letter 4

In order to implement the policy of "safety first, prevention first", the "People's Republic of China" was seriously implemented. To further strengthen the management of food hygiene in our garden, eliminate the hidden dangers of food hygiene and safety, prevent the occurrence of public health emergencies such as food poisoning, and ensure the safety of children and teachers, the responsibility book of food hygiene and safety in kindergartens is formulated.

1. Cooking

1. Working with certificates

The staff in the canteen must be in good health, and have a physical examination once a year, so that everyone can work with certificates to ensure their health. Once the staff in the canteen are found to be abnormal, they should leave their posts immediately.

2. Obey the leadership and love your job.

3. Seriously implement the Food Hygiene Law.

4. Do a good job in the hygiene of the operation room, and it is forbidden to store sundries, pesticides, rodenticides and other harmful items in the kitchen.

5, strictly abide by the health management system, do a good job of personal hygiene, work to do: wear work clothes, work caps, do not smoke at work, do a good job in the internal and external environment of the canteen, do a good job of cleaning every meal and every day; Children's tableware and kitchenware should be cleaned or disinfected once a meal, and the items should be placed neatly and orderly. Do a good job in front of the door and keep it clean. Check whether the water, electricity, gas, doors and windows are closed before work.

6. Prevent cross-contamination between raw food and cooked food, raw materials and finished products, and keep food away from toxic and unclean substances;

7. The containers for direct food must be washed and disinfected before use, and other utensils must be washed and kept clean after use;

8. Meat and vegetables must be cleaned before cutting, and the tableware washing pool and the meat and vegetable washing pool must be used separately;

9. Food should be cooked thoroughly and covered with fly and dust-proof facilities;

11. It is forbidden to deal in sprouted potatoes, cold food, wild mushrooms, preserved eggs, stir-fried green beans and other foods;

11, timely disposal of garbage and waste, trash cans and slop buckets should be stamped and marked.

12, it is forbidden to enter the canteen, pay attention to food hygiene; Make good use of the facilities equipped in the canteen, pay attention to safety, prevent accidents, and report problems and hidden dangers in time.

13. Be thrifty, don't waste food and non-staple food, listen to the opinions of teachers and parents with an open mind, ensure the quality of staple food and non-staple food, and ensure that children eat well and fully.

2. Disinfection of tableware and articles

1. Tableware, eating tools and containers for direct food must be washed and disinfected before use, so as to achieve one brush, two washes, three flushes, four disinfections and five cleanings;

2. The tableware and tableware can be disinfected by thermal disinfection: put the washed tableware into a disinfection cabinet for 1.5 minutes; Articles can be disinfected by drugs: removing residues → cleaning with tableware detergent → soaking in drugs for disinfection → rinsing with water;

3, master the correct disinfectant configuration and disinfection methods, and operate in strict accordance with disinfection procedures to ensure disinfection effect and safety.

4. Do a good job in cleaning tableware to prevent pollution.

5. Disinfection of articles: cleaning, wiping and soaking with disinfection night according to different categories. Disinfectant must be placed out of the reach of young children.

6. Thoroughly disinfect the disinfection area, leaving no dead ends.

7. Strictly abide by the disinfection regulations. If there are adverse consequences caused by breach of contract, the kindergarten will hold the responsible person accountable.

3. Sample of food

1. Sample of food provided for each meal must be kept and someone is responsible for it;

2, each food samples not less than 111g；;

3. Each food should be packed in fresh-keeping boxes, and the name of the meal, time and eating name should be marked: put it in the refrigerator, and store it in cold storage above 11℃;

4. The sampling time for each meal shall be no less than 48 hours.

this responsibility letter is made in duplicate, one for each party, and the validity period is from the date of signing to the date of leaving or transferring.

person in charge of kindergarten: xxxx (signature) kindergarten: xxxxxxxx (seal)

canteen staff: xxxxxxxx (signature)

responsibility letter for food safety in kindergarten on xxxx, xxxx, xxxx, xxxx, xxxx, xxxx, 5

In order to strengthen food safety and infectious disease prevention education, strengthen canteen management, enhance the sense of responsibility of all functional personnel, and ensure the food hygiene and safety of all teachers and students in the school.

1. Establish the responsibility system for food hygiene and safety. The canteen takes the administrator and the squad leader as the core to carry out its work, and is specifically responsible for storage and procurement. The responsibility system is implemented at different levels. The canteen has formulated the responsibilities of administrator, squad leader, storage, procurement and chef respectively, and all kinds of personnel must act in strict accordance with their responsibilities.

2. Improve the canteen hygiene and safety management system

(1) Establish and improve the food hygiene and safety files, and keep the sample records of the food sold.

(2) Keep the environment clean, eliminate the breeding environment of harmful insects and purify the dining environment. The raw materials of processed food must be cleaned, and raw and cooked food should be separated from finished products and semi-finished products to avoid cross-contamination.

(3) The system of obtaining certificates for raw materials is strictly implemented, and bulk commodities such as rice, flour, oil and meat are purchased at fixed points, and inferior and deteriorated foods are not purchased, and records and accounts are kept.

(4) Food raw materials shall be piled up in categories, off the ground and off the wall, with signs and cards set up, covered and covered, and inspected regularly. The warehouse shall not store sundries unrelated to food and toxic and harmful chemicals.

(5) The remaining meals should be fully heated (the central temperature reaches 81℃) and can only be sold after the monitor or administrator tastes them.

(6) tableware should be cleaned and disinfected to prevent infectious diseases. Strict prevention and control measures to prevent man-made destruction or poisoning.

3. Establish a food hygiene and safety inspection system

(1) Establish an emergency response plan.

(2) Establish a cleaning and hygiene inspection system, and make daily inspections and records.

(3) Establish an acceptance system for purchased goods, especially for meat goods.

4. Establish an assessment system

Take food hygiene and safety as an important part of the assessment of all responsible persons, and all major safety accidents will be disqualified from the annual assessment. Those who cause major safety accidents due to negligence will be investigated for criminal responsibility according to law.

5. Establish a reporting system

If food poisoning occurs, it should be handled in strict accordance with the XXXX School Food Poisoning Disposal Plan, and report to relevant leaders and functional departments in time to rescue the poisoned personnel and protect the scene.

6. Pay attention to the fire control work, check and maintain the fire-fighting equipment regularly, and ensure the smooth exit of the canteen.

7. Organize safety knowledge training

Organize business and safety knowledge training regularly, and constantly strengthen employees' safety awareness.

person in charge of the canteen: person in charge of each post in the canteen:

21xx February 11.