Sanskrit essay
1. Strictly abide by the Food Safety Law of People's Republic of China (PRC) and other relevant laws, regulations and standards, equip with food safety management personnel, establish and improve the food safety management system, strictly implement the operating specifications of catering service posts, and firmly establish the concept of safety first and honest management.
Two, strictly implement the health management system for employees, regularly do a good job in health examination and food safety knowledge training and education for employees, and supervise employees to maintain good personal hygiene.
Three, keep the catering service processing and business premises clean and tidy, and take effective measures to eliminate rats, cockroaches, flies and other harmful insects and their breeding conditions.
Four, strictly implement the provisions of the catering service food procurement, the establishment of food incoming inspection record system, do not purchase and use food and food additives with nonstandard labels and unknown sources, and do not purchase and use any substances other than food additives that may endanger human health.
Five, strictly regulate the storage and use of food additives, the implementation of food additives "five specialized" special procurement, special storage, special recipients, special registration, counter storage management system, in accordance with the provisions of the varieties, scope of use, dosage and use of the establishment of the use of accounting.
6. If there are homemade chafing dish bottom materials and homemade drinks, including prepared, freshly squeezed and homemade seasonings, ensure that the names of the food additives used are filed with the food safety supervision department of catering service as required, and publicized in conspicuous positions and menus in stores.
Seven, all aspects of the food production process operation norms and meet the safety requirements, do not use non-food raw materials to process food, do not use expired and contaminated food, do not use non-food utensils and containers, packaging materials.
Eight, strict implementation of tableware cleaning, disinfection and cleaning system, according to the standard process to clean tableware, do not use non-sterilized tableware, tools and containers.
Nine, restaurants set up eye-catching no-smoking signs, and equipped with specialized personnel to discourage smokers.
Ten, consciously accept the supervision of consumers, news media, truthfully and actively answer the consumer, media consultation about food safety in catering services. If there is any illegal act, this unit is willing to bear the legal consequences.
Signature: Sheila
Date: Year Month Day
Fan Wen ii
According to the provisions of People's Republic of China (PRC) Food Safety Law, Regulations for the Implementation of Food Safety Law, Measures for the Administration of Catering Service Licensing, Measures for the Supervision and Administration of Food Safety in Catering Services and other laws and regulations, combined with the actual situation of township catering service units, the main responsibility of business units is further implemented to ensure food safety in catering links. Township food and drug supervision and management offices and catering units are responsible persons.
First, firmly establish the awareness that the catering service unit is 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, conscientiously study and implement the Food Safety Law, the Measures for the Supervision and Administration of Food Safety in Catering Services and other relevant laws and regulations, strengthen legal awareness, food safety awareness and industry self-discipline awareness, and ensure the provision of healthy and qualified food to consumers. Engage in business activities in strict accordance with the business items approved by the catering service license.
The third is to establish and implement the system of incoming inspection and obtaining certificates and tickets for food, food raw materials, food additives and food-related products, and do a good job in incoming records and acceptance. The establishment rate of food claim certificate acceptance registration account is 100%. The inventory of food and raw materials should be checked regularly, and expired and deteriorated food and raw materials should be destroyed in time.
Four, from the designated slaughtering enterprises to buy livestock and poultry meat, must purchase from proper channels, certificates, tickets are complete, put an end to the use of dead or unknown origin of meat and poultry and their products.
Five, put an end to the use of "inferior edible oil, unqualified meat or lean meat, unqualified condiments, industrial salt or non-food raw materials and abuse of food additives".
Six, to ensure that all food practitioners in accordance with the provisions of the health examination, qualified with health certificates, food practitioners with health certificates on duty rate 100%.
Seven, establish and improve the food safety management system, strengthen the food safety knowledge training of employees, designate special personnel or * * * personnel to be responsible for food safety management, and insist on daily inspection and supervision to implement the food safety management system for catering services.
Eight, shall not abuse food additives, standardize the use of food additives and establish a food additive account. Processing and making cold dishes must be carried out in the cold dish room, and there must be special personnel, special rooms, special refrigerators, special air conditioners, special tools and containers. The implementation rate of "five specialties" reached 100%.
Nine, at any time to maintain the food safety facilities of catering services, to ensure its normal operation and use.
Ten, strengthen the tableware disinfection work, master the correct cleaning, disinfection and cleaning methods, tableware disinfection and cleaning qualified rate 100%.
Eleven, to maintain the internal and external environmental sanitation of catering processing business premises, garbage cans should be sealed and sealed, and achieve Nissan Nissin; Do a good job in preventing flies, rats and insects.
Twelve, the occurrence of food poisoning or suspected food poisoning, to report to the food and drug supervision and management departments at the first time, actively cooperate with the relevant departments to investigate, take the initiative to do a good job in the aftermath, and shall not delay or conceal.
Thirteen, in the purchase of food because of carelessness, negligence to buy substandard food products; Do not sell food with unknown, illegal or incomplete tickets. Anyone who enters the market without authorization will be dealt with seriously and will not be tolerated.
This responsibility shall come into effect as of the date of signing. If it needs to be re-signed after being damaged or lost, it shall be signed by the township US Food and Drug Administration.
Seal of supervision unit
Seal of responsible unit
Signature of person in charge
20XX year month day
Fan Wen 3
Schools and catering service units around schools are prone to group food safety accidents, which is the key area of catering service supervision. In order to further strengthen the food safety supervision of catering services in schools and around schools, strictly implement various supervision and management measures, effectively prevent food poisoning incidents, ensure the health and life safety of teachers and students, and create a clean and hygienic dining environment, combined with the actual situation of our county, this responsibility letter is formulated:
First, fully implement the system that the school principal is the first person responsible for school food safety. School leaders should put food hygiene and safety on the important agenda of the school, hold regular meetings to study food hygiene and safety, and establish and improve the management responsibility system and accountability system at all levels. For the rectification opinions put forward by the regulatory authorities, the leaders in charge of the school must promptly instruct the relevant departments to carry out comprehensive rectification.
Second, people in towns * * * and offices undertake the daily safety supervision of schools and catering service units around schools, formulate the annual work plan for special food safety inspection, organize a market inspection every quarter, feed back the work trends to relevant departments on time, urge the rectification of existing problems, participate in emergency rescue work for major food safety accidents, ensure capital investment and ensure food safety of catering service units.
Three, the legal representative of the owner of the catering service unit as the person directly responsible, accept the relevant food safety inspection guidance, and specifically responsible for the food safety of the unit.
1. Strictly abide by the Food Safety Law of People's Republic of China (PRC) and other relevant laws and regulations, and strictly implement the catering service industry norms.
2. Strictly implement the employee health management system. 3. Ensure that the environment inside and outside the restaurant is clean and tidy, and adopt effective fly-proof, mouse-proof and dust-proof facilities.
4. The food production process is standardized and meets the safety requirements.
5. Strictly control the procurement of food raw materials and the acceptance of incoming goods.
6, strict implementation of tableware cleaning, disinfection and cleaning system. If the food provided harms the rights and interests of consumers, it shall be handled voluntarily in accordance with the Food Safety Law of People's Republic of China (PRC) and other laws and regulations.
Four, the responsible units must strictly fulfill the above provisions, to ensure food safety, social responsibility, such as violation of the above provisions, in accordance with the relevant provisions of the economic and legal responsibilities of the responsible person.
Five, this responsibility in duplicate, by the target task unit and the target task unit each hold one copy, effective from the date of signature.
Issue the signature of the target task unit and undertake the signature of the target task unit.
Signature of person in charge:
20XX year month day
Signature of person in charge:
Date, year and month
Fan Wen 4
The owner of a catering unit is the first person responsible for food safety, who is directly responsible for the environmental sanitation and food safety of the unit, and has the responsibility and obligation to organize all food practitioners to seriously study and implement the provisions of the Food Safety Law and relevant laws and regulations.
First, do a good job in food safety in an all-round way and put an end to food poisoning or food-borne diseases.
Second, study and implement the Food Safety Law, Hygienic Code for Catering Industry and Collective Dining Distribution Units and other relevant regulations, strengthen legal awareness, food safety awareness and industry self-discipline awareness, and ensure the provision of safe and qualified food to consumers.
Three, establish and implement the food and its raw materials purchase inspection record system, earnestly purchase account records and purchase acceptance. The establishment rate of the registration account for food raw material claim is 100%.
Four, do not buy, do not use food raw materials that do not meet safety standards; Ensure that food raw materials are fresh, free from rot, pests and deterioration; Foods, flavoring agents and food additives that have expired, deteriorated, are illegible or have abnormal sensory properties shall be destroyed and shall not be used.
Five, from the designated slaughtering enterprises to buy raw meat, must purchase from proper channels, certificates and tickets are complete, put an end to the use of dead or unknown origin of meat and poultry and their products.
Six, put an end to the use of toxic and harmful substances, non-edible substances processed food.
Seven, to ensure that all food practitioners in accordance with the provisions, the annual health examination, qualified with a health certificate, food practitioners with a health certificate mount guard rate 100%.
Eight, establish and improve the food safety system, strengthen the food safety knowledge training of employees, designate special personnel or * * * personnel to be responsible for food safety management, conduct daily inspections, and urge the implementation of various management systems.
Nine, it is strictly prohibited to abuse food additives, standardize the use of food additives and establish an account for the use of food additives, and the use of food additives must be publicized on the wall; The implementation rate of "five specialties" reached 100%.
Ten, at any time to maintain food facilities and devices, to ensure their normal operation and use and meet the hygiene standards.
Eleven, strengthen tableware disinfection, master the correct cleaning, disinfection and tableware cleaning methods, tableware disinfection and cleaning qualified rate of 65438 000%.
Twelve, keep the environment inside and outside the business premises clean and tidy, the trash can should be sealed and covered, and make Nissan Nissin; Do a good job in preventing flies, rats and insects.
Thirteen, the occurrence of food poisoning or suspected food poisoning, to report to the local * * * and food safety supervision departments at the first time, actively cooperate with the investigation, take the initiative to do a good job in the aftermath, and shall not be late or concealed.
Fourteen, catering service units are not allowed to carry enough cold cuts, cakes, raw seafood.
Fifteen, in the course of business, catering services that do not meet the requirements and regulations should be immediately rectified on schedule. If they persist in not rectifying or deliberately delaying the time, the food safety functional department shall order them to stop business activities or revoke the catering service license.
Signature of legal representative/person in charge of the responsible unit
date month year
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