Responsibility book for restaurant safety

8. The safety responsibility book of this restaurant.

In daily life, the application of responsibility book is more and more extensive, and responsibility book is an instrument that stipulates the scope and responsibility. So, have you mastered the format of the responsibility book? The following is my carefully compiled responsibility book for restaurant safety. Welcome to share.

Food and beverage safety responsibility book 1 According to the Food Safety Law of People's Republic of China (PRC), the Regulations for the Implementation of Food Safety Law, the Measures for the Administration of Food and Beverage Service Licensing, the Measures for the Supervision and Administration of Food and Beverage Service Safety and other laws and regulations, combined with the actual situation of catering service units in the township, further implement the main responsibility of business units to ensure food safety in the catering sector. Township (town) US Food and Drug Administration and catering units: person in charge.

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 purchase 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 cooking oil (gutter oil), unqualified fresh meat or meat products (lean), 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, equipped with specialized personnel or part-time personnel responsible for food safety management, and adhere to the daily inspection, supervise and 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 catering service food safety facilities and equipment, to ensure its 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, 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 (three 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.

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Restaurant Safety Responsibility Letter 2 Party A:

Party B:

In order to effectively strengthen the safety work, implement the safety system and prevent safety accidents, Party A and Party B have specially signed a safety production responsibility letter, requiring Party B to implement the following safety regulations:

1. Party B shall strengthen the safety management of this department, organize safety education and training seriously, and make all employees master basic fire safety knowledge.

Second, establish and improve the fire safety system, earnestly implement it, and eliminate potential safety hazards.

Three. Party B's employees shall abide by:

(a) safety work norms:

1, when the waiter closes the table, he should clean up the cigarette butts and match stalks and pour them into the trash can. No tablecloths are allowed.

2. The dining room should arrange the dining table reasonably, and be sure to leave enough passages without blocking.

3. If you need to light candles in the restaurant to increase the atmosphere, you must fix the candles on the non-flammable basis and don't build them near flammable materials.

4. When restaurant waiters use electrical appliances, alcohol stoves and hot pots, they must ensure safety, take fire prevention measures, and prepare wet towels or wet cloth and fire extinguishers for fire fighting.

5. The oil fume hood in the kitchen should be scrubbed regularly to prevent fire caused by excessive oil pollution.

6. When the restaurant is off duty, the waiter on duty must strictly check whether there is any fire such as cigarette butts, and all lights and appliances are turned off. Check that there is no problem before you can get off work.

7. When the kitchen is off duty, the chef is responsible for checking whether the gas and valves are closed, whether the pipes and instruments are normal, and turning off the lights after ensuring that there are no hidden dangers. Lock the door before leaving work and sign the duty book.

8. The personnel on duty at night should patrol and check regularly, paying special attention to the gas leakage in restaurants and kitchens.

9, kitchen procurement, storage should strictly abide by the raw material procurement and storage system, to ensure the hygienic quality of food, prohibit irrelevant personnel contact with food, to prevent food pollution accidents.

10, don't pull the wire without permission, and increase the load on the power line. You must apply to Party A to verify the load capacity and use it after approval.

1 1. Without the approval of Party A, advertising signs shall not be erected, posted or hung in the hospital, and articles shall not be piled up at will.

(2) Fire alarm processing

In case of fire, no matter the degree, the following first aid measures must be taken:

1, keep calm, stop all work at hand, shut down all machines in use and cut off non-fire power supply.

Keep calm and ask for help from colleagues nearby. When the fire is small and safe, use the nearest fire extinguisher to extinguish the fire.

3. If the fire is large, don't try to put out the fire independently, but report to "1 19" immediately, clearly stating the fire location, combustibles, fire situation and my name, and report to the superior leaders and security guards.

4. Take emergency evacuation measures in time. If there are guests nearby, evacuate immediately and guide them to safety.

5. According to the instructions of the safe passage, leave quickly and calmly from the nearest safest passage.

If you are the last person to leave your job, please close the fire door to prevent the fire from spreading.

Four. The person in charge of Party B shall organize the implementation of the above provisions. Party B shall bear the economic and legal responsibilities if an accident is caused by the failure to implement it seriously.

Party A: Party B:

date month year

In order to strengthen the hotel's fire management and ensure the personal and property safety of guests and hotel employees, according to the provisions of fire laws and 6 1 order, combined with the actual situation of the hotel, the hotel entrusted representatives to sign fire safety responsibility letters with the heads of various departments. Details are as follows:

First, the hotel's fire safety management implements the principle of who is in charge and who is responsible, and implements the fire safety responsibility system step by step. The person in charge of each part is the first person in charge of fire safety in this part.

Second, according to the working characteristics and actual situation of some parts, establish the fire safety system of this part, guide, supervise and inspect the implementation and implementation of the fire safety system of each post, and implement safety target management, so that the fire safety work can be planned, arranged, inspected, implemented and summarized together with the tasks of this part.

Third, some responsible persons have the responsibility and obligation to train and educate employees on fire safety knowledge, enhance their awareness of fire safety and their ability to correctly handle fire accidents, and actively participate in fire drills and training.

Four, all employees have the responsibility and obligation to protect the fire control facilities and equipment in this part of the area, to ensure their normal use, and regular inspection and cleaning, so that every employee in this part can master the location, quantity and operation method of fire control facilities and equipment. In the absence of fire, no employee may use fire-fighting equipment without approval. If it needs to be used due to fire, it should be put back in its original place in time after use and reported to the security department.

Five, some must ensure that the safety exits and fire evacuation passages within the jurisdiction are unblocked, and shall not occupy or block the evacuation passages, and shall not pile up sundries in the evacuation passages to ensure that the safety exit instigating lights and evacuation instigating signs are in normal working condition at any time.

Six, some must actively cooperate with the superior public security fire department and the hotel fire safety inspection. The fire hazards raised in the fire safety inspection must be rectified in accordance with the requirements of the specification within the specified time and reported to the Security Department for review. For fire hazards that cannot be rectified at the moment, a rectification plan should be listed and reported to the hotel security department and the safety management Committee for approval. * * * While formulating emergency measures, actively carry out safety and fire prevention self-inspection within the scope of this part, and immediately rectify any hidden danger and report it to the security department.

Seven, the superior leadership arrangement of fire safety work and the corresponding notice, must be strictly implemented and implemented. In the implementation of reconstruction construction, we must implement the principle of first approval and then construction.

Eight, the use and installation of electrical equipment and wiring, must be operated by professionals in the engineering department, strictly implement the relevant technical specifications, temporary installation and use of electrical equipment, must be in writing, reported to the hotel safety management committee and the security department for approval, installed by professionals, and effective fire prevention measures should be taken to stop pulling wires, connecting sockets and unauthorized use of electric heating rods, electric furnaces, etc.

Nine, the key parts of fire safety management, in addition to the development of safety management system, should also designate a person responsible for the management, and regular inspection, found that the problem timely report.

Ten, the hotel will give timely notice of praise and reward to the parts and individuals who do a good job in fire safety, and will give informed criticism to those responsible for the parts and parts where the fire safety system is not implemented enough, is not strictly implemented and is poorly managed, and will give economic punishment or hotel administrative punishment according to the circumstances. If the circumstances are serious, the legal responsibility will be investigated.

11. If some fire-fighting responsible persons go out or transfer out for business or other reasons during the year and take over the positions of some fire-fighting responsible persons, they shall promptly notify some security departments and re-sign the fire-fighting responsibility book, and some fire-fighting responsible persons who take over the work shall bear the same fire-fighting responsibility.

12. This responsibility letter is signed once a year, and the hotel security committee entrusts the security department to implement and track the implementation.

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In order to ensure the safety of teachers and students, prevent food poisoning, strengthen the safety awareness of canteen staff and implement food safety work, the park and canteen staff signed the following comprehensive safety management responsibility letter:

1, canteen staff must hold health certificates, wear work clothes and work caps when working, and strictly implement the national food hygiene regulations.

2, food procurement personnel, should have a relatively fixed food supply point procurement. Ensure the quality and freshness of food, and it is strictly forbidden to purchase food and raw materials that have deteriorated and exceeded the shelf life. The newly purchased food should be checked and accepted by the warehouse staff.

3. Cookers must use fresh raw materials to make food, and processed food must be steamed and cooked thoroughly. Do not serve raw, undercooked or cold food. It is forbidden to have dinner the next night.

4. Cookware must be cooked separately during food processing, cleaned and stored after use, and disinfected on time.

5, after dinner tableware must be strictly cleaned and disinfected, and make disinfection records, the implementation of cleaning measures.

6, equipped with a special sample storage refrigerator, each food sample, recorded, dated, refrigerated for 48 hours.

7, strictly regulate the operation of the cooker, regular inspection, maintenance, found that the damage reported in time.

8. Regularly clean the internal and external environment of the canteen to ensure the hygiene of the canteen.

9, canteen staff should strictly pay attention to personal hygiene.

10, due to irresponsible work, dereliction of duty, food poisoning and other unsafe accidents, the responsibility will be investigated according to the situation.

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Xx，xx，XX，XX

Responsibility book for restaurant safety. 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 norms 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, special counter storage) management system, in accordance with the provisions of the varieties, scope of use, dosage of use and establish a use account.

6. If there are homemade hot pot bottom materials, homemade beverages (including blended and freshly squeezed) and homemade seasonings, ensure that the names of' food additives' used are filed in the food safety supervision department of catering services as required, and publicized in conspicuous positions and menus of 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, strictly implement the tableware (drinking utensils) cleaning and disinfection system, according to the standard process to clean tableware (drinking utensils), do not use unqualified tableware, tools and containers without disinfection.

Nine, the restaurant set up eye-catching no smoking words and signs, and equipped with full-time (part-time) staff 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.

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Restaurant safety responsibility book 6 Food and Beverage Department safety production responsibility book

In order to ensure the personal and property safety of hotel guests and employees, improve the management level of safety production, and ensure the smooth operation of hotel production, this responsibility letter is specially signed.

I. Policies and principles

1, unswervingly implement the policy of "safety first, prevention first, comprehensive management".

2, according to the provisions of the national laws, regulations, rules and standards on fire control, public safety, food safety and production safety, combined with the characteristics of the service industry, earnestly implement safety measures and formulate emergency plans.

3, relying on a sound system, sound organization, practical measures, high-quality staff, so that the principles and principles can be implemented.

4. The department head is the person in charge of production safety in this department.

Second, the scope of responsibility:

1. All oil tanks, gas, electrical appliances and mechanical equipment in the food and beverage department are in normal operation and safe.

2. Eliminate and rectify fire hazards and fire control facilities and equipment in the department area in time.

3. Do a good job in food safety management, formulate safety measures and emergency plans to ensure the food safety of guests.

4. Integrity of all hardware facilities of the department.

5. All the fixed assets and hardware equipment of the food and beverage department are safely kept and used.

6. Personal safety and property safety of all employees in the food and beverage department.

7. Other production and operation deployed by the hotel are safe.

Third, the goal of safe production

1, put an end to all security risks and hidden dangers.

2. Put an end to food safety accidents.

3. Put an end to safety accidents caused by tableware.

4, put an end to all kinds of fire accidents within the scope of this department.

5, put an end to the department within the scope of theft, robbery, destruction and other public security incidents.

6. Ensure the normal operation of electrical equipment, mechanical equipment and fire-fighting facilities in the catering department, and prevent major equipment damage accidents.

7. The department's hardware integrity rate is over 95%, and the completion rate of safety hazard rectification is over 95%.

8. Work-related accidents: No serious injuries or deaths will occur.

9. The qualified rate of safety regulations, safety knowledge and operating procedures of all employees reached 100%, and the safety knowledge training rate of new employees reached 100%.

10, no repeated accidents.

Fourth, the commitment to safety in production

1, conscientiously implement the regulations and instructions of the higher authorities on safety production, and assist the hotel in safety management.

2. Organize the formulation and implementation of various safety management systems of the department and safety technical measures of various hotel facilities and equipment.

3. Incorporate safety work into the daily management of this department, conduct safety self-inspection regularly or irregularly, and urge the implementation of the safety system of this department.

4, the use of various forms of safety knowledge training and safety awareness education for employees.

5. Cooperate with superior departments and hotels to carry out various safety production activities.

Verb (abbreviation of verb) supplementary clause

1. This responsibility shall come into effect after being signed by both parties.

2. The term of office of the person in charge is valid, and a new contract needs to be signed when the personnel changes.

3. This responsibility book is made in triplicate, one for each party and one for the office.

Signature of general manager: signature of the manager of catering department:

date month year

In order to clarify the safety responsibility of employees in each position and combine the actual situation of each position, we have signed this year's restaurant safety responsibility letter with the restaurant employees of our unit.

I. Objectives

Operate in strict accordance with the safety production management system, and achieve the goal of zero accidents, zero casualties, zero losses and zero complaints within my responsibility.

Second, the responsibility content

1. Personnel engaged in restaurant management must pass the physical examination of the relevant health and epidemic prevention departments and hold a health certificate before taking up their posts.

2. Employees engaged in this position should wear simple and clean clothes, and should not wear white sanitary robes, slippers and high heels.

3, strictly abide by the restaurant electricity, fire safety regulations, put an end to all kinds of electrical and fire accidents.

4. Restaurant staff should have regular physical examination (once a year), develop good personal hygiene habits, keep the environment of food processing areas and dining areas clean and tidy, and meet the hygiene assessment standards.

5. Strictly control food safety and quality, food procurement, quality acceptance, processing operation, tableware disinfection, and do a good job in preventing flies, rats and dust. To prevent food poisoning and infectious diseases.

6. Pay attention to saving water, electricity and solar terms, put an end to waste and maximize the quality of food.

7. Actively cooperate with various safety inspection activities, learn the safety operation procedures of this position, and have the ability to deal with unexpected accidents.

8. Correctly analyze, judge and handle all kinds of hidden dangers of accidents, and eliminate accidents in the state of tooth eruption. When an accident happens, handle it correctly, report it to the superior truthfully in time, protect the scene and make detailed records.

9. Do a good job of fire safety in this position, understand and master the fire danger of this position, the responsibilities, procedures, measures, methods and communication requirements stipulated in the emergency plan, and learn to use fire extinguishers.

10, conscientiously study and implement the spirit of national, provincial and municipal meetings and documents on safety and environmental protection.

3. This Responsibility Letter is made in duplicate, which shall come into effect as of the date of signature, and the validity period is from 20xx 65438+ 10/to 20xx65438+1 0/,and the person in charge of the unit and the restaurant staff each hold one copy.

Person in charge: Restaurant staff:

Year, month, sun, moon, sun.

* * * * * unit

Restaurant safety responsibility book 8 The work of the food and beverage department is one of the key tasks of the base, which is related to everyone's life and health. The quality of its work directly affects the reputation and development of the base. Among them, safety work is the most important. In order to ensure safety and strengthen employees' safety awareness, this Safety Responsibility Letter is specially formulated:

(1) Fully responsible for catering safety.

(2) Timely discover hidden dangers in restaurants (water, electricity, flies, rats, food and vegetable quality, etc.) and put forward reasonable suggestions.

(3) Students who help cook should choose to wash vegetables and do a good job in restaurant hygiene. Students are not allowed to cut vegetables and engage in dangerous work. Students who help the kitchen are not allowed to enter and leave the operation room at will.

(four) the restaurant staff should do a good job in personal and regional hygiene, and wear posts as required.

(five) strictly control the purchase (three certificates are complete), strengthen the monitoring of the quality of the purchased food, and report the problems in time.

(6) Do a good job in cleaning the restaurant and disinfect it every day (utensils, tableware, space). There are basically no flies in the range you can see.

(seven) canteen utensils strictly press the classification of physical food or vegetables, so as to be special.

(eight) the canteen must be managed by a special person during work and leisure time, and it is not allowed to be empty.

(nine) do a good job of food samples.

(10) Restaurant staff should strengthen the study and research on nutrition knowledge to promote the health of teachers and students.

(eleven) the catering group should hold a safety work meeting at least once a month, and the safety work problems in operation are recorded.

(12) All staff members shall earnestly perform the above-mentioned safety responsibilities, and if adverse consequences are caused by work mistakes, the responsibilities of relevant personnel shall be investigated.

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