Seminar on food hygiene and safety 1
According to the "Food Hygiene Law of People's Republic of China (PRC)" and the spirit of the documents of the government and relevant departments on food hygiene supervision and management, and in order to ensure the implementation of various laws, regulations and rules, we should put the responsibility on people and nip in the bud. Combined with the reality of our company, this responsibility book is specially formulated.
The managers of all departments are the first responsible persons of food hygiene in their own departments. Be directly responsible for the environmental sanitation and food hygiene in the area under its jurisdiction, and have the responsibility and obligation to organize all employees to seriously study and implement the terms listed in this responsibility book.
I. Ensuring food quality and safety
1. Strictly abide by the provisions of the Product Quality Law, the Food Hygiene Law, the Measures for the Supervision and Administration of Quality and Safety of Food Production and Processing Enterprises and other relevant laws and regulations to ensure that the food quality and safety meet the relevant national product standards.
2. Ensure that the food must be sold after inspection, and products that have not been inspected and failed to pass the inspection will never be sold.
3, to ensure that the food processing technology is scientific and reasonable, the production and processing process is strictly regulated, and the key production processes are strictly controlled. Ensure that the raw materials and additives used in food production meet the relevant provisions of the state, and do not use non-edible raw and auxiliary materials to process food.
4 to ensure that the packaging materials, containers, packages, tools and equipment for food storage, transportation and loading and unloading are safe and clean, and have no pollution to food.
5. Actively cooperate with law enforcement departments to conduct product quality supervision and inspection and daily supervision according to law.
Two, strengthen environmental sanitation management, and create a clean and generous dining service environment.
In accordance with the relevant provisions of the Food Hygiene Law of People's Republic of China (PRC), do a good job in the environmental sanitation of restaurants (canteens) and keep the floors, tables and chairs, stoves, service desks and toll collectors of restaurants (canteens) clean. Eliminate harmful insects such as rats, cockroaches and flies and their breeding conditions. Make full use of the existing facilities and equipment in the canteen (canteen), keep the tableware clean and disinfected, and meet the relevant national hygiene standards.
Three, strengthen the health supervision and health knowledge training of food production and marketing personnel.
All staff in the canteen (canteen) must have a certificate of health examination and health knowledge training, and new employees must obtain a certificate before taking up their posts; Managers have the responsibility to supervise the health status of restaurant (canteen) employees and deal with problems in time.
According to the "Food Hygiene Law of People's Republic of China (PRC)" and "Measures for the Administration of Food Hygiene in Catering Industry", the staff of restaurants (canteens) are strictly supervised and managed. Individuals who do not meet the requirements should be ordered to rectify immediately, and those who insist on rectification or deliberately delay time can be ordered to stop production and business activities.
Four, strict management of food raw materials, spices and food additives to prevent food poisoning.
Strictly check and keep commodity raw materials to ensure that food raw materials are fresh, free from rot, pests and deterioration; Seasonings and food additives such as monosodium glutamate, salt, soy sauce and vinegar. Expired, deteriorated, unclear or abnormal sensory properties shall not be used.
Five, strict environmental and food hygiene management, so as to be institutionalized and responsible.
Put forward strict requirements for the staff of all posts in restaurants (canteens), cultivate their hygiene habits and awareness, and truly perform their duties and responsibilities.
Sixth, the accountability system.
The detailed rules for the implementation of this responsibility book are the Food Hygiene Law of People's Republic of China (PRC) and the Measures for the Administration of Food Hygiene in Catering Industry. The person in charge of this department and the person in charge of the post will be held accountable for any accident or responsibility caused by violation of any of these provisions.
Seven, rewards and punishments
The company will give appropriate rewards to those responsible for earnestly fulfilling the terms of this responsibility book and ensuring that there are no food hygiene and safety accidents and major hidden dangers throughout the year. (The above contents will be included in the year-end assessment)
Eight. This responsibility book is made in duplicate, one for the company and one for each department, and shall come into effect as of the date of signature by both parties.
Company (seal):
Department:
Date, year and month
(signature and seal):
Date, year and month
Speech on food hygiene and safety II
According to the provisions of the Food Safety Law of People's Republic of China (PRC), the Regulations on the Implementation of Food Safety and other laws and regulations, to implement the food responsibility of this competition and ensure the food safety of the whole competition, the 20-year Food Safety Responsibility Letter of Jiangsu Guan Xue Group and Yangzhou University Employment and Entrepreneurship Association is specially formulated.
Party A: College Students Employment and Entrepreneurship Association of Yangzhou University
Party B: Jiangsu Guan Xue Group.
As the first person responsible for food safety in this competition, Party B is directly responsible for food hygiene and safety in this competition, and has the responsibility and obligation to organize all the participants of Party B to seriously study and implement the terms listed in this responsibility letter.
I. Ensuring food quality and safety
1. Strictly abide by the product quality law, food hygiene law, food production and processing law, food quality and safety supervision and management measures and other relevant national laws and regulations to ensure that food quality and safety meet relevant national product standards;
2. Ensure that food can be sold only after passing the inspection, and products that fail the inspection and inspection will never be sold;
3. Ensure that the food processing technology is scientific and reasonable, and the production and processing process is strictly regulated, strictly control the key production processes, ensure that the raw materials and additives used in food production meet the relevant provisions of the state, and do not use non-edible raw and auxiliary materials to process food;
4. Ensure that food packaging materials, containers, packaging tools and equipment for storing, transporting and loading and unloading food are safe and clean, and there is no pollution to food;
5. Actively cooperate with law enforcement departments to carry out product quality supervision and inspection and daily management according to law.
Two. Strengthen health supervision and health knowledge training for food producers and operators.
Party B shall supervise the participants and handle the problems in time. According to the hygienic requirements of the Food Hygiene Law of People's Republic of China (PRC) and the Measures for the Administration of Food Hygiene in Catering Industry, the personnel involved in production and processing shall be strictly supervised and managed. Individuals who do not meet the requirements should be ordered to rectify immediately, and those who insist on rectification or deliberately delay time can be ordered to stop production and business activities.
Three. Strict management of food raw materials, seasoning boxes and food additives to prevent food poisoning.
Strict inspection and declaration of commodity raw materials to ensure that food raw materials are fresh, free from rot, pests and deterioration; Seasonings and food additives such as monosodium glutamate, salt, soy sauce and vinegar. Expired, deteriorated, unclear or abnormal sensory properties shall not be used.
Four. Strict food hygiene management, so as to be institutionalized and responsible.
Put forward strict requirements for the staff of all posts participating in this activity, cultivate their hygiene habits and awareness, and truly perform their duties and responsibilities.
Verb (short for verb) is responsible.
The responsibility book is based on the Food Hygiene Law of People's Republic of China (PRC) and the Measures for the Administration of Food Hygiene in the Drinking Industry. The first responsible person will be held fully responsible for any accident or responsibility caused by violation of any of these provisions.
This contract is made in duplicate, one for each party, and shall come into effect as of the date of signature and seal by both parties, with a validity period of one year.
Party A: (signature and seal)
Date, year and month
Party B: (signature and seal)
Date, year and month
Speech on food hygiene and safety 3
In order to strengthen the health and safety management of school canteens, implement management responsibilities, and ensure the physical health and life safety of school teachers and students, according to the Food Hygiene Law of People's Republic of China (PRC) and the Decision of the State Council on Further Strengthening Food Safety, canteen food is purchased at the designated place, and the following safety responsibility forms are signed with food suppliers on food safety.
1, canteen administrators 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. Suppliers must have good social reputation, certain business scale, business license, tax registration, hygiene license, health certificate and other certificates. At the same time, the food provided must meet the prescribed standards, and no "three noes", expired and unopened food may be sold.
3. The animal food supplied by the meat supplier to the canteen must pass the inspection and quarantine, and provide the inspection certificate or test sheet to the buyer.
4. The supplier shall ensure that the delivered meat products are free of bacteria and viruses and are fresh meat slaughtered on the same day.
5. If food poisoning and food-borne diseases are caused by non-compliance with the agreement, such foods will be responsible for it after investigation.
This responsibility book is made in duplicate, one for Fule Primary School and one for the food supplier.
Fule Primary School: (Seal)
Date, year and month
Supplier responsible person (signature) Unit (signature):
Date, year and month
Speech on food hygiene and safety
In order to clarify the responsibilities and obligations of the staff of the Food and Beverage Department in terms of food safety and ensure the normal operation of the hotel, this department should formulate this responsibility letter in strict accordance with the hotel safety management regulations and rules and regulations and the principle of "whoever is in charge is responsible".
1. Strengthen the food safety education of department employees.
2. Strictly abide by the rules and regulations of the hotel, especially the food hygiene and safety management system, and resolutely put an end to illegal operations and food hygiene and safety accidents.
3. Party B shall not use food additives that do not meet the hygiene standards at work, and shall not use them excessively.
4. Strict food warehousing inspection system, and resolutely put an end to food and raw materials that do not meet the requirements of food hygiene, such as decay and deterioration. All food must be processed and made by ourselves. Do not buy cooked food from outside.
5. Strict food hygiene management system, scientific catering, put an end to other accidents.
6. Strict guard inspection system, the guard on duty in the kitchen will strictly check the non-kitchen staff, and irrelevant personnel will resolutely put an end to it and are not allowed to enter the kitchen.
7. The department manager should be strict with his employees in his work. If an accident related to food safety occurs due to lax supervision and inadequate management, the department manager will be the first responsible person. Violators shall be investigated for responsibility by the judicial department in accordance with the law, in addition to being dealt with according to the relevant hotel system.
8. Party B must put an end to food poisoning and infectious diseases during work.
9. If Party B suffers from infectious diseases during work, it must promptly notify the executive chef and stop all kitchen work.
65438+
1 1. This letter of commitment is made in duplicate, one for each party.
12. The validity period of this responsibility is from 1 in October of 20_ year to 1 in February of 20_ year.
Party A:
Party B:
Renhe hotel
20 years 1 month 1 day
Speech on food hygiene and safety
In order to ensure food safety, protect public health and life safety, and implement various laws and regulations on food safety, this responsibility letter is formulated in accordance with the Food Safety Law of People's Republic of China (PRC) and the requirements of governments at all levels and relevant departments on food safety supervision and management, combined with the actual situation of our county.
First, firmly establish the food safety 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, 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 consumer food safety.
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, from the designated slaughtering enterprises to purchase raw meat, must purchase goods from proper channels, complete certificates and tickets, and put an end to the use of dead or unidentified livestock and poultry meat and its products.
Five, put an end to the use of toxic and harmful substances, non-edible substances to sell food.
Six, to ensure that all food practitioners in accordance with the provisions of health examination and food safety knowledge training, and hold a valid health certificate, training certificate, food practitioners certificate rate 100%.
Seven, should establish and improve the food safety system, equipped with full-time or part-time personnel responsible for food safety management, and adhere to the daily inspection, supervise the implementation of food safety management system.
Eight, do not abuse food additives, standardize the use of food additives and establish a food additive use account, "five special" (special procurement, special storage, special recipients, special registration, counter storage) implementation rate 100%. The catering service units that make homemade hot pot bottom materials, homemade drinks and homemade seasonings shall file the names of the food additives used with the food and drug regulatory authorities before the end of May _ _ _, and publicize them on the regulatory information bulletin board or menu in a prominent position in the store. When consumers ask about the use of food additives, catering service units must truthfully inform them.
Nine, at any time to maintain health facilities and equipment, to ensure their normal operation and use.
Ten, strengthen the tableware disinfection work, master the correct tableware cleaning, disinfection and cleaning methods, tableware disinfection and cleaning qualified rate 100%.
Eleven, keep the environment inside and outside the processing business premises clean and tidy, the trash can should be sealed tightly, and make Nissan Nissin; Do a good job in preventing flies, rats and insects.
Twelve, should formulate a food safety accident disposal plan, food poisoning or suspected food poisoning, to report to the county food and drug supervision department within 2 hours, actively cooperate with the relevant regulatory authorities to investigate and deal with, take the initiative to do a good job in the aftermath, not late or concealed.
Thirteen. This responsibility book is made in duplicate, one for Wusheng County of the US Food and Drug Administration and one for the business unit.
Responsible unit of US Food and Drug Administration:
Person in charge:
Year, month, sun, moon, sun.
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