In today's society, people use responsibility letters more and more, and signing responsibility letters can inspire us to do our best to meet the needs of the post. So do you really know how to make a responsibility book? The following is a model essay (5 selected essays) on the safety responsibility of canteen staff compiled by me, for reference only. Let's have a look.
Responsibility letter for canteen staff's safety work 1 Party A:
Party B:
In order to run the school canteen well and make it convenient for teachers and students to eat, it is decided to hire Party B as the staff of the school canteen through research, and the specific agreement is as follows:
1. During the working period, Party B must obey the work arrangement of Party A's canteen management personnel. Work in strict accordance with the operation process, do not violate the rules, safety first. No slack.
2. Party A is responsible for the health examination of Party B's canteen. If Party B is unable to work in the canteen due to physical reasons, the school has the right to dismiss immediately and Party B will obey unconditionally.
3. Party B must ask a teacher in our school to guarantee his working attitude and behavior, and the guarantor shall submit a letter of guarantee to the school.
Four. Party B shall strictly implement the school attendance system and canteen management system, and actively cooperate with the school to do all the distribution work. It is necessary to operate in strict accordance with various operating procedures and do a good job in safety. If there is any violation and the education is not changed, the school has the right to dismiss immediately, and Party B must obey unconditionally.
This agreement is valid for one semester. This agreement is made in duplicate, one for each party.
Six, canteen staff should operate in accordance with the provisions, pay attention to hygiene, safety first, such as personal reasons for injury, all responsibility.
Seven, canteen staff must carefully complete tableware disinfection, rice washing, steamed rice, vegetable selection, vegetable washing, cutting, cooking, pot, rice, food, food cleaning, etc. If there are problems in the above links, resulting in serious consequences, the relevant responsible persons will be held accountable.
Eight, all canteen staff must firmly establish the idea of thrift, not extravagance and waste; Establish the concept of taking school as home and take good care of public property.
Nine, according to the requirements of management personnel, regularly clean the canteen and restaurant.
Ten, such as safety consequences caused by work mistakes or natural diseases (disasters), all responsibility.
Person in charge:
Date:
In order to enhance safety awareness, strengthen safety responsibility, implement safety measures, and ensure the safety of teachers and students' lives and property, a safety responsibility letter was signed with the person in charge of the canteen.
1, firmly establish the consciousness of "safety first, responsibility is more important than Mount Tai", and always put safety work first.
2. Strictly implement the Food Hygiene Law, and prohibit non-staff from entering the canteen.
3, canteen staff must obtain a health certificate before engaging in canteen service.
4. Cutters, piers and containers must be labeled and used separately. Containers for cleaning food must be used separately according to plants and animals, and food must be cooked strictly and burned thoroughly.
5. Do a good job in preventing flies and rats, and do a good job in cleaning and hygiene.
6, canteen staff must develop good personal hygiene habits, before the start of work, after defecation, contact with primary food raw materials or unclean tableware, containers, etc. Be sure to wash your hands thoroughly.
7. Before entering the canteen, the canteen staff must wear clean overalls and hats. They are not allowed to smoke, eat snacks, dig their ears, blow their noses, carry or store personal necessities, and enter the toilet without overalls and shoes.
8. Tidy up the tableware in time after the children start eating, and disinfect the place where the children eat.
9, canteen staff must have a high sense of responsibility, conscientiously do their job.
10, canteen staff must strictly control food access, and put an end to "three first" products and expired food entering the park. Purchasing personnel shall establish account books and obtain product inspection certificates.
1 1. If the canteen staff neglects their duties and causes children's health and safety accidents, all expenses shall be borne by the parties concerned.
Let everyone, every place and everything always put safety first, so that every child can spend a wonderful childhood safely and grow up safely, happily and healthily!
This responsibility shall come into effect after being signed (sealed). During the responsibility period (one school year), those who neglect management will be seriously investigated for responsibility.
School (seal): person in charge (signature):
Date:
1. In order to improve the quality of canteen staff, enhance the sense of safety responsibility, and ensure the safety of teachers and students in the whole school, this safety responsibility book is specially formulated.
Second, earnestly study the management system of the canteen and carry out their duties.
Third, pay attention to personal hygiene and public hygiene, and wear clean work clothes when going to work. Men are not allowed to have long hair, and women are not allowed to have long hair, so that they can frequently cut their nails and change clothes. If you have fever, cough, abdominal pain, diarrhea and other diseases, you should suspend the canteen work and treat it in time. After recovery, you can only go to work with a hospital certificate.
Fourth, clean and disinfect the ground and utensils at any time, and do a good job in preventing rats, dust, flies and moisture.
Five, put an end to the canteen staff in and out of the canteen operation room at will, and it is forbidden to bring pesticides and rodenticides into the canteen.
Six, canteen staff always pay attention to each meal (night) food must be confirmed in the case of no deterioration, after high temperature treatment, can continue to use, in the case of no preservation, shall not use overnight food.
Seven, procurement personnel in the procurement process, it is strictly prohibited to order food from units and individuals without health permits, it is strictly prohibited to purchase food and raw materials without production enterprises, production sites, production date and shelf life and beyond the shelf life, and the meat purchased must have an animal quarantine certificate.
Eight, in strict accordance with the norms of cooking utensils, often check their own management of mechanical equipment, regular maintenance, found that the damage reported in time, all kinds of equipment should meet the safety requirements.
Nine, canteen staff have the responsibility and obligation to manage whether every detail of the canteen meets the hygiene requirements, check the quality of goods entering and leaving the warehouse, and ensure safety.
Ten, no safety accidents, such as security risks, should be reported in a timely manner, timely treatment, otherwise the parties will be held accountable.
Eleven, pay attention to the safety of electricity, gas, electricity, gas at the end, to immediately shut down. The doors and windows of the canteen should be closed in time. Once people leave, close the doors and windows behind them.
Twelve, obey the leadership, and accept the inspection, guidance and arrangement with an open mind.
This responsibility book is made in duplicate, and the signature is valid.
Director (signature):: Person in charge (signature):
Date:
In order to ensure the personal safety of teachers and students, according to the requirements of higher authorities for safety work and the principle of serving teachers and students and putting safety first, the school and the canteen contractor signed this responsibility letter through consultation.
First, firmly establish the idea of "quality service, safety first", strengthen safety precautions and eliminate all unsafe factors.
Two, the purchase of grain, oil and vegetables must be normal channels, tickets and other procedures are complete, and ensure that there is no pollution in transportation and storage.
Three, rice, vegetables should be cooked, do not supply cold, moldy food to teachers and students, to prevent food poisoning.
Four, the canteen all employees must carry out health examination, show certificates. All canteens must apply for hygiene licenses.
Five, to assist the teachers on duty to maintain the order of rice fields, to prevent crowded, scalded and other unsafe accidents.
Six, it is forbidden to other personnel to enter the operation room. Strengthen the management of water source and power supply, standardize the use of electrical appliances, regularly check lines to prevent fires, and regularly clean water towers to ensure water hygiene.
Seven, to regularly disinfect the canteen stoves, regularly clean the environment, regularly carry out fly and rodent control work, and conscientiously do a good job in epidemic prevention.
Eight, the school should try to create conditions to provide a good environment for the normal operation of the canteen.
Nine, the implementation of the responsibility system for safety work, found unsafe accidents, depending on the specific situation for serious treatment, major issues to the higher authorities and even the judicial organs.
Ten, this responsibility is signed once every academic year, in triplicate, and takes effect from the date of signing.
Person in charge:
Date:
In order to strengthen the school food safety management and ensure the physical and mental safety of teachers and students, this safety responsibility book is specially signed.
First, show me your papers.
The canteen staff must be physically qualified and have a physical examination once a year, so that everyone can work with certificates to ensure their health. Once the canteen staff is found to be abnormal, they should leave their posts immediately.
Second, food storage.
1, food storage places and equipment should be kept clean, free of mildew, mouse marks, flies and beetles, and the warehouse should be well ventilated;
2. It is forbidden to store toxic and harmful substances and personal belongings;
3, food should be classified, shelves, partition 10 cm, 20 cm from the ground, and regularly check and deal with spoiled and expired food;
4, food should be kept by special personnel, the canteen staff shall not contact with food and food raw materials.
Third, food operation.
1, the staff should wear clean work clothes, maintain personal hygiene, and do not smoke at work;
2, do a good job in the operating room health, it is forbidden to store sundry, pesticides, rodenticide and other harmful items in the kitchen;
3, do a good job in the canteen inside and outside environmental sanitation, do a clean every meal, a clean every day;
4, to prevent cross-contamination of raw food and cooked food, raw materials and finished products, food shall not contact with toxic and unclean things;
5. Containers for direct food must be washed and disinfected before use, and other utensils must be washed and kept clean after use;
6, meat and vegetables must be cleaned before cutting, tableware sink and meat and vegetables sink must be used separately;
7, food should be cooked, and stamped with fly-proof, dust-proof facilities;
8, trash cans, buckets should be stamped and marked, timely disposal of garbage and waste.
Fourth, tableware disinfection.
1. Tableware, dining tools and containers directly containing food must be cleaned and disinfected before use, so that one brush, two washes, three flushes, four disinfections and five cleanings can be achieved;
2, disinfection can use boiling disinfection and drug disinfection methods:
(1) Boiling disinfection: put the washed tableware in 100℃ water and boil it for 10 minute;
(2) drug disinfection: removing residues, washing with tableware detergent, soaking in sterile water, and washing;
3, the use of detergents and disinfectants should be safe and harmless to human body, must be approved by the administrative department of health production of qualified products;
4, the concentration of disinfectant, disinfection time must be carried out in strict accordance with the instructions for use of disinfectant;
5. After disinfection, the tableware should be cleaned by special lockers to prevent pollution.
5. Food samples.
1. The raw and cooked food samples provided for each meal must be kept, and a special person is responsible for it;
2, each food sample is not less than l00g.
3. Each food should be sealed, marked with the meal time, time and name, and stored in the refrigerator;
4. Sample retention time for each meal: 48 hours for cooked food and 24 hours for raw food, and make sample retention registration.
This responsibility book is made in duplicate, one for each party.
Person in charge of the school: (signature) canteen staff: (signature)
School: (seal) ID number:
date month year
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