Food safety is related to people’s health, life safety and social economy. The following are four selected reference materials for food safety responsibility letter examples to share with you for your reference. You are welcome to refer to them.

Selected Samples of Food Safety Responsibility Letter (1)

Implemented in accordance with the "Food Hygiene Law of the People's Republic of China" and the "Food Hygiene Law of the People's Republic of China" Regulations and the requirements of the government and the food and drug administration department in charge of the catering industry, implement the food safety work responsibility system, strengthen the supervision of food safety work, ensure that responsibilities are assigned to everyone, and nip problems in the bud, combined with our company's production and operation According to the actual situation, this responsibility letter is specially formulated.

1. Responsible subject

Food safety work implements a leadership responsibility system, that is, Party A is the first person in charge of food safety and Party B is the person responsible for food safety work in each department.

2. Work requirements of each department

1. The person in charge of each department must ensure the purchase, purchase, acceptance, registration, warehousing, billing, and accounting of physical raw and auxiliary materials. The storage process is scientific and reasonable. The production and processing process is strict and standardized. The key production processes are strictly controlled. Responsibilities are assigned to each person to ensure that the raw materials and additives used in food production comply with relevant national regulations. No non-edible raw materials and auxiliary materials are used to add food. Ensure that food containers, tools, and equipment are safe, clean, and free of food contamination.

2. The foods inspected and accepted by each responsible person include: (1) Food and food raw materials (such as edible oil, wine, beverages, condiments, rice noodles and their products, etc.); (2) Edible agricultural and sideline products (such as vegetables, fruits, soy products, preserved foods, packaged foods, semi-finished products, pork, poultry, aquatic products, eggs, etc.);

3. Store manager, head chef, The resident accountant, financial logistics manager (supervisor), purchasing, warehouse management, and computer order input personnel must regularly check and accept the food raw and auxiliary materials provided by the suppliers every day, and strictly abide by the company's quality requirements for food raw and auxiliary materials. Strict inspection and acceptance ensures that food raw materials are fresh, and that vegetable and vegetable raw materials are free from rot, insect damage, and deterioration. Strengthen management of condiments and food additives such as MSG, salt, soy sauce, and vinegar. Any expired, spoiled, unclearly labeled, or sensory properties Exceptions must not be used.

4. The store manager, head chef, resident accountant, financial logistics manager (supervisor), purchasing, warehouse management, and computer order input clerk are responsible for food purchasing, inspection, ledger records, and reimbursement review. Purchasing personnel must carefully study relevant legal regulations and be familiar with and master the requirements for purchasing certificates for food raw materials. Warehouse personnel must properly keep the relevant information for certificate request and acceptance records without alteration or forgery. The storage period shall be no less than 6 months after the food is used.

5. Store managers, chefs, financial logistics managers (supervisors), purchasing, warehouse management, and computer order input personnel must ensure the process of purchase, purchase, acceptance, registration, accounting, and storage of food raw and auxiliary materials Scientific and reasonable, improve the work of obtaining certificates and invoices for food raw and auxiliary materials, establish and improve the documentation and registration of various raw and auxiliary materials, and ensure that the raw materials and additives used in the production of food comply with relevant national regulations. Non-edible raw materials are not allowed to be purchased. Auxiliary materials. Ensure food safety and prevent cross-contamination of food raw and auxiliary materials.

6. The bartenders and cashiers at the bar must register the purchase, sale, and inventory of bar drinks, beverages, cigarettes, food, and cash at the cashier according to company requirements every day. Maotai, Wuliangye, and cigarettes must be registered separately. Register the number of each bottle and the bar code of each cigarette.

Bar drinks, drinks, cigarettes, and food must be supplied by suppliers designated by the company and signed supply agreements. It is strictly prohibited for bartenders and cashiers to purchase counterfeit and shoddy drinks, drinks, cigarettes, and food without permission.

7. Store managers and head chefs must strengthen health supervision and hygiene knowledge training for food production and operation personnel. All restaurant staff must pass health examinations and hygiene knowledge training, and new employees must obtain certificates before taking up their posts. ; Managers have the responsibility to supervise the health of restaurant staff, impose strict requirements on staff in various positions in the restaurant, cultivate their hygiene habits and hygiene awareness, truly ensure that everyone performs their duties and responsibilities, and handles problems in a timely manner if they are found. In accordance with the hygiene requirements for food processing personnel in the "Food Hygiene Law of the People's Republic of China" and the "Measures for the Administration of Food Hygiene in the Catering Industry", restaurant employees are strictly supervised and managed.

8. In accordance with the relevant provisions of the "Food Hygiene Law of the People's Republic of China", carefully control the environment of harmful insects and their breeding conditions in all departments of the restaurant. Make full use of the existing facilities and equipment in the restaurant to keep catering utensils clean and disinfected and in compliance with relevant national hygiene standards.

3. Process for using raw and auxiliary materials for new dishes

If each branch needs to use raw and auxiliary materials for new dishes (except seasonal vegetables), they must be signed and signed by the company's logistics department. The pricing list stamped by the Logistics Department is accurate. Anyone from any department can recommend suppliers and food raw and auxiliary materials to the company, but all recommenders bear all legal responsibilities. The recommender must first prepare the corresponding qualification materials and products and submit them to the company's logistics department for registration. The logistics department will report to the catering company for confirmation on the same day. The price will then be verified by the logistics department and signed and stamped by Mr. Zhang before it can be used.

4. Responsibility

What does the company follow? Who invoices, who is responsible; who purchases, who is responsible; who checks and accepts, who is responsible; who signs the bill, who is responsible; who reimburses, who Responsible; Who takes the responsibility, who is responsible;? The principle of this responsibility letter is based on the "Product Quality Law", "Food Hygiene Law of the People's Republic of China", "Quality Supervision and Management Measures for Food Production and Processing Enterprises", "Catering Industry The provisions of relevant laws and regulations such as "Food Hygiene Management Measures" are the implementation details. For accidents or liabilities caused by the violation of any of the provisions therein due to the negligence of the relevant responsible person, all legal responsibilities of the relevant responsible person will be investigated and required in accordance with the legal provisions. It will provide financial compensation for the losses caused by our company.

5. This responsibility letter will take effect after it is signed and stamped (thumbprint) by the food safety managers of Party A and Party B. This letter of responsibility is made in duplicate, with Party A and Party B each holding one copy.

Party A (signature, seal or fingerprint): Party B (signature, seal or fingerprint):

Selected Sample Food Safety Responsibility Letter (2)

In order to strengthen the management of food hygiene and safety work in canteens, implement management responsibilities, and ensure the health and life safety of all employees, in accordance with the "Food Hygiene Law of the People's Republic of China" and the "Decision of the State Council on Further Strengthening Food Safety Work," Food in the canteen is purchased at designated locations, and the following safety responsibility letter has been signed with the food supplier regarding food safety.

1. The canteen administrator shall have unified control, strengthen food safety management, strictly control food hygiene and safety, strictly control food procurement, and actively prevent and control food poisoning.

2. Suppliers must have good social reputation, have a certain business scale, and have business licenses, tax registrations, health licenses, health certificates and other certificates. At the same time, the food provided must meet the prescribed standards and must not Selling "three-no", expired, spoiled or opened food.

3. The animal food supplied to the canteen by the meat supplier must undergo inspection and quarantine, and the purchaser must provide an inspection certificate or laboratory test sheet.

4. Suppliers should ensure that the meat products delivered are free of germs and viruses and are fresh meat slaughtered on the same day.

5. If food poisoning and food-borne diseases are caused by failure to comply with the agreement, it is found that it is caused by such food, and the person shall bear full responsibility.

This certificate of responsibility is made in duplicate, with the canteen and food supplier each holding one copy.

Canteen Responsible Person (Signature): Supplier (Signature)

20___ year __ month __ day 20__ year __ month __ day

Food Selected Samples of Safety Responsibility Letters (3)

In order to conscientiously implement the spirit of the national and provincial food safety special rectification video and telephone conferences, implement the food safety work responsibility system, strengthen the supervision of food safety work, and maintain normal In order to comply with the market economic order, we hereby sign this letter of responsibility.

1. Responsible subjects

Food safety work implements a level-by-level people's government responsibility system. The government leader in charge of food safety work and the legal representative of the enterprise are the persons responsible for food safety work.

2. Responsibility content

(1) Focus on grain, oil, meat, vegetables, fruits, alcohol, dairy products, soy products, and aquatic products, and focus on large-scale Shopping malls are the key areas of responsibility, with food source, production, processing, circulation and consumption as the responsible links. The production and operation of counterfeit, spoiled, toxic and harmful foods that have exceeded their shelf life are prohibited.

(2) Strengthen the inspection of food safety work, implement responsibilities at all levels, and put food safety work on the important agenda. Implement the food purchase inspection system to ensure that the ticket and certificate request rate is above 90%, and control market access. Food safety assurance agreements must be signed with contracting and leasing food stalls, counter operators, and food wholesalers and distributors.

(3) Improve food safety management institutions and organizational structures, effectively strengthen the construction of food safety teams, equip food hygiene management personnel, and improve the hygiene management system and job responsibility system. Mandatory inspection of food.

(4) Strengthen food production and operation management, and refrain from producing and selling food that does not meet basic hygienic requirements. Strengthen food import and export management.

(5) Those who are investigated and punished by law enforcement departments in accordance with the law due to the production or sale of food that does not meet basic hygienic requirements should take the initiative to accept the punishment. For unsafe food that has been sold, we must take the initiative to retrieve it and eliminate hidden dangers in a timely manner. It is necessary to establish and improve systems for quality traceability, sealing reports, legal destruction and important bulk food safety purchase and sales files.

(6) Actively cooperate with law enforcement agencies to investigate and deal with food that does not meet basic hygienic requirements in the enterprise in accordance with the law, and shall not be required to report the case before investigating and handling the case.

(7) Protect the personal safety of food safety law enforcement personnel and provide conditions for handling cases. Food safety inspections must not be treated negatively, and food safety inspections must not be treated negatively, or retaliation against law enforcement departments and personnel shall be prohibited.

(8) Seriously accept complaints and reports. It is necessary to pay attention to consumer reports and complaints, ensure that everything is settled and everything has results, and the vital interests of the people are safeguarded.

(9) Increase food safety publicity, coordinate with news media to do publicity work, and create a good food safety atmosphere.

(10) Enterprises are directly responsible for food safety.

3. Responsibility

(1) If one of the above-mentioned responsibilities is violated, the responsible person will be held accountable in accordance with the law, depending on the severity of the case.

(2) If key food safety enterprises and key products violate the above-mentioned responsibilities, they will be dealt with separately according to the following different circumstances:

1. After rectification within a time limit, the company will be punished within 3 months. If the quality, safety and health standards are not met, the relevant municipal departments will issue a notice of criticism or deal with it in accordance with the law. The company and the relevant responsible persons shall not be awarded honorary titles that year.

2. If the quality, safety and health standards cannot be met within 6 months after rectification within a time limit, the district people's government will issue a notice of criticism and hold the relevant personnel accountable in accordance with the law.

4. This responsibility letter shall be made in triplicate, one copy shall be kept on file at the Municipal Food Safety Council Office, and each party shall keep one copy.

People's Government (seal) Company name: (seal)

Person in charge: Person in charge:

Selected Samples of Food Safety Responsibility Letter (4)

In order to further strengthen the food safety management in the canteens of schools (kindergartens) in Wenjia Street, clarify the responsible entities, implement management responsibilities, prevent collective food poisoning accidents, and protect the health and life safety of teachers and students, this agreement is signed This responsibility letter.

1. Effectively raise awareness, eliminate any chance, and conscientiously manage the canteen

1. We must be responsible for our own career future, political life, and the healthy growth of teachers and students. attitude, attaching great importance to school food safety work. There are many teachers and students in the school, and food hygiene is the top priority for campus safety. A little carelessness can easily cause mass accidents.

2. Always be alert and avoid taking chances. All schools and kindergartens should effectively improve the basic quality of relevant cadres and employees through effective methods such as learning and training, case warnings, and completely eliminate the mentality of taking chances. With the mentality of "walking on thin ice", they should fulfill their responsibilities, pay attention to details, and strictly regulate, Improve procedures to ensure nothing goes wrong.

2. Maintain the "Five Customs" well to ensure that no liability accidents occur

First, operate the customs in accordance with the law. The school kitchen must obtain a "Catering Service License", and the staff must have a "Health Certificate" and hold the certificate to work. Those who do not have a certificate will not be allowed to work; those who have a certificate must check whether the certificate is valid, and if it has expired, hurry up and apply for a replacement.

The second is to ask for certificates and tickets. That is to strictly obtain the valid license of the supplier, the inspection and quarantine certificate of the supplied goods, or the relevant inspection report. It depends on whether the supplier's certificate is valid and complete, whether the items supplied are within the scope of the business license, and whether the copies left are stamped with the red seal of the unit. Every commodity needed in the canteen must have a corresponding ticket.

The third is the purchase level. The manufacturer, factory address, production date, and shelf life of the imported food will not be accepted if any one of them fails. Especially prepackaged foods, bulk edible oils, and meats should be paid more attention to. When purchasing goods, check to see if they are moldy or spoiled. Try not to buy or eat green beans, kidney beans and other vegetables that are prone to problems. It is necessary to strictly prevent waste oil and problematic pork from flowing into the canteen.

The fourth is storage. Separate raw and cooked food to avoid cross-infection. Inventory items should be checked frequently, and spoiled, moldy, expired food and raw materials should be cleaned up in a timely manner. The warehouse environment should be clean and tidy, with ventilation and mildew removal. Anti-rat, dust-proof, and anti-poisoning measures must be ensured to be effective.

The fifth is the processing level. Vegetables should be selected and washed to remove rotten impurities and soil. Frozen meat, fish and chicken should be soaked thoroughly, thawed completely, cooked and fried thoroughly. When storing meals, separate raw and cooked containers, and take necessary measures to prevent flies and dust.

Disinfection of tableware advocates steam detoxification, which should be done regularly and thoroughly. Meal samples should be retained in a timely, standardized and sufficient amount, and should be stored in special counters. It is recommended to use fresh-keeping boxes, and the name, time, responsible person and other signs should be clear.

3. Improve the system and clarify responsibilities

First, establish a learning and training system for canteen managers and staff. It is necessary to establish a weekly meeting and daily learning and training system for partners and operators. Relevant professionals can be invited to the school for tutoring, and self-training is advocated. Mainly learn professional knowledge and skills related to food hygiene policies and regulations, canteen rules and regulations, and operating specifications. Through learning and training, we can effectively improve the cultural literacy and professional skills of canteen managers, enhance their ideological realm, and consciously meet high standards and strict requirements.

The second is to establish a canteen management target system. Organize daily inspections according to the specifications, record the inspection results, and clarify the responsible person and the time limit for rectification. On the second day, carry out focused inspections on the problems discovered on the first day, and correct them one by one, over and over again, until the changes are clean and thorough. Each school (kindergarten) must establish a system of daily inspections, weekly summaries, and monthly reports as soon as possible. Those who fail to make rectifications will be strictly held accountable based on the principle of pre-accidents.

The third is to establish a system for cadres and teachers to accompany their meals. Each school (kindergarten) must have a school-level leader eat with the students every day, and teachers on duty during the week and on duty must eat with the students. The school principal has a meal with the students at least once a week. When cadres and teachers go to school for meals, they must eat the same meals and drink the same water as students.

The fourth is to establish a strict accountability system. The principal (director) and the principal in charge, the principal in charge and the logistics or general affairs director, the keeper, the keeper and the kitchen workers sign a food safety responsibility letter at each level to clarify the responsibilities and assign the responsibility to the person. Whoever has a problem is responsible, resolutely Put an end to the phenomenon of passing the blame and taking credit and passing the blame.

If a school fails to perform or incorrectly performs food safety responsibilities and other dereliction of duty, resulting in a food safety accident in the school cafeteria, each responsible party and relevant responsible personnel will bear corresponding administrative responsibilities according to relevant regulations.

This responsibility letter is made in duplicate, with the teaching office and the school (kindergarten) each holding one copy.

Legal representative of Wenjia Street Education Office Head School (Garden)

Signature: Signature:

(Seal)

20* *March 16th