In the era of continuous progress, more and more occasions need to use the responsibility book. By signing the letter of responsibility, we can clearly understand our responsibilities and obligations. What problems should be paid attention to in drafting the responsibility book? The following is the kitchen safety responsibility book I collected for you, hoping to help you.
Responsibility Letter for Kitchen Safety 1 In order to effectively prevent food safety accidents and ensure the dining safety of hotel guests, this responsibility letter is formulated from today:
1. raw material control: ensure that the containers, tools and equipment used for packaging, transportation, storage and loading and unloading of food raw materials entering the kitchen warehouse meet the national food hygiene regulations. It is strictly prohibited to use unqualified edible oil, condiments, milk-containing foods and meat products with unknown causes of death. Cooked food must undergo strict factory and hygiene inspection, and suppliers must hold relevant certificates issued by Guoan.
2. Storage: The warehouse where raw materials are stored should be kept clean and free from food pollution. When storing food, raw and cooked food should be isolated, and finished products and semi-finished products should be isolated. Dry food, canned food, rice flour, etc. Should be placed in a clean, cool and dry place, and should be moisture-proof, insect-proof, rat-proof, stuffy and so on. , and attention should be paid to similar placement. Frozen food is wrapped with plastic wrap after preliminary processing to prevent pollution. Cooked food should be refrigerated after cooling, and the container should be sealed and preserved after disinfection.
3. Processing control: When using food additives within the scope of national food safety in food processing, it is necessary to determine the person, material, time and quality of the processed items, so as to investigate the responsibility of the responsible person in case of problems in food processing.
Four. Responsibilities of the person in charge:
1. Responsibilities of department heads: In addition to the raw materials and processing of the dishes produced by the department, the department heads serving food (especially banquet dishes) must personally taste the dishes and hand them over to the delivery department after determining the products. If a guest complains about the food in this department, the department head should bear the responsibility.
2. Chef's responsibilities: The chef is responsible for the processing and production of the whole kitchen dishes. All dishes served (especially banquets) need to be checked personally to ensure that there are no mistakes in the dishes. If the dishes are complained by the guests, the chef should bear the responsibility of the department head and joint responsibility.
Responsibility Letter for Kitchen Safety 2 In order to effectively prevent food safety accidents and ensure the dining safety of hotel guests, this responsibility letter is formulated from today:
First, raw materials:
Ensure that the containers, tools and equipment used in the packaging, transportation, storage and loading and unloading of food raw materials entering the kitchen warehouse meet the national food hygiene regulations. It is strictly prohibited to use unqualified edible oil, condiments, milk-containing foods and meat products with unknown causes of death. Cooked food must undergo strict factory and hygiene inspection, and suppliers must hold relevant certificates issued by Guoan.
Second, the storage:
The warehouse where raw materials are stored shall be kept clean and free from food pollution. When storing food, raw and cooked food should be isolated, and finished products and semi-finished products should be isolated. Dry food, canned food, rice flour, etc. Should be placed in a clean, cool and dry place, and should be moisture-proof, insect-proof, rat-proof, stuffy and so on. , and attention should be paid to similar placement. Frozen food is wrapped with plastic wrap after preliminary processing to prevent pollution. Cooked food should be refrigerated after cooling, and the container should be sealed and preserved after disinfection.
Third, the processing transfer:
In the process of food processing, food additives within the scope of national food safety should be used, and the processed items should be determined by people, materials, timing and quality, so as to investigate the responsibility of the relevant responsible persons when there are problems in the food processing process.
Four. Responsibilities of the person in charge:
1. Responsibilities of department heads: In addition to the raw materials and processing of the dishes produced by the department, the department heads serving food (especially banquet dishes) must personally taste the dishes and hand them over to the delivery department after determining the products. If a guest complains about the food in this department, the department head should bear the responsibility.
2. Chef's responsibilities: The chef is responsible for the processing and production of the whole kitchen dishes. All dishes served (especially banquets) need to be checked personally to ensure that there are no mistakes in the dishes. If the dishes are complained by the guests, the chef should bear the responsibility of the department head and joint responsibility.
Responsibility letter for kitchen safety 3 According to the needs of fire safety, in order to ensure the safety of people and property in the clubhouse on the fourth floor of Zhonghetang, put an end to fire hazards and ensure the normal operation of surrounding areas, and implement the principle of "whoever is in charge is responsible", the following responsibility letter for fire safety is formulated:
1. The kitchen supervisor should strengthen the fire safety education for the kitchen staff, train them regularly or irregularly, and formulate the corresponding fire safety management system.
2. The gas, oil pipes, flange joints and valves in the kitchen should be checked regularly to prevent leakage. If there is gas or fuel leakage, first close the valve and ventilate it in time. It is forbidden to use any naked flame and start the power switch.
3. The gas cylinders in the kitchen should be managed centrally, and there should be enough space between them and high-temperature surfaces such as open flames or lamps, so as to prevent the gas cylinders from baking and exploding at high temperature, causing flammable gas leakage and fire. The stove in the kitchen should be installed on non-combustible materials, and keep a sufficient distance from combustible materials to prevent burning combustible materials.
4. When cooking, the oil in the pan should not exceed two-thirds of the oil pan. Pay attention to prevent water droplets and sundries from falling into the oil pan, causing the cooking oil to overflow and catch fire. At the same time, use warm fire when heating the oil pan to prevent the oil pan from catching fire due to excessive fire and high oil temperature.
5. The wall next to the kitchen stove, fume hood and other places that are easy to be polluted should be cleaned every day, and the oil fume pipe should be cleaned at least once every six months.
6. All kinds of mechanical equipment running in the kitchen shall not be overloaded with electricity, and attention should always be paid to prevent electrical equipment and lines from being affected with damp during use.
7. All kinds of cookers used in the kitchen should be operated in strict accordance with the regulations to prevent accidents.
8. Some wet quilts and asbestos blankets should be prepared in the kitchen to put out all kinds of oil pan fires. In addition, the kitchen should be equipped with a certain number of ABC dry powder fire extinguishers, which should be placed in obvious places for emergencies.
9. After the work, the operator should close all gas and fuel valves in time and cut off the gas source, fire source and power supply before leaving.
10, the rights, obligations and corresponding legal responsibilities of the person in charge of fire prevention stipulated by the state.
1 1. In order to ensure the effective implementation of this responsibility, if a fire or fire hazard occurs in violation of the above provisions, the fire department has the right to investigate the responsible person for handling or punishment according to the Fire Protection Law.
12. This responsibility letter is valid from the date of month to the date of month. If the responsible person is changed halfway, a fire safety responsibility letter shall be signed separately. If the responsible person does not re-sign, the responsible person of the original department shall bear the responsibility of the responsible person.
Party A (official seal): _ _ _ _ Party B (official seal): _ _ _ _ _
Legal representative (signature): _ _ _ _ _ Legal representative (signature): _ _ _ _ _
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Responsibility Letter for Kitchen Safety 4 In order to strengthen and standardize the fire safety management of company canteens, ensure the life safety of canteens, company property and employees, effectively prevent fires and eliminate fire hazards, this responsibility letter is formulated in combination with national laws and regulations and actual conditions, and the security department of Rizhao Iron and Steel Co., Ltd. (hereinafter referred to as Party A) takes corresponding measures to implement supervision and guidance. The main person in charge of the company canteen (hereinafter referred to as Party B) is the first person in charge of fire safety in the canteen, and is fully responsible for the fire safety work in the canteen.
1. Party B must understand and abide by the following terms:
1, strictly implement fire laws and regulations promulgated by the state and fire safety management regulations or requirements put forward by other fire safety management departments.
2. Establish and improve the safety measures for fire inspection, equip with adequate fire control facilities, strengthen the fire awareness of employees, and eliminate fire hazards in time.
3. It is forbidden to decorate or change the canteen without authorization. A written application must be submitted for decoration, and the decoration materials, electrical circuits and accessories must be submitted to Party A for approval. Construction can only be started after approval, and renovation changes must meet the relevant requirements of national standards or industry standards.
4. It is strictly prohibited to connect wires without authorization, to modify lines without authorization and to dismantle the leakage protection switches and circuit breakers configured in the canteen. If it is really necessary to change, it shall be reported to Party A for unified modification by professionals.
5. If it is necessary to use electric welding, gas cutting equipment and open flame operation in the canteen, it is necessary to obtain Party A's consent, implement all protective measures and be supervised by Party A's staff.
6. The range hoods, circuits and gas stoves in the canteen are contaminated with oil, so they should be thoroughly cleaned twice a month. Party A should check them on June 16 and 30th of each month.
7. It is forbidden to store flammable and combustible materials and other sundries in the gas room of the canteen. It is well ventilated and hung or set up eye-catching warning signs. Combustible and inflammable articles in the canteen should be cleaned every day.
8. It is forbidden to store any flammable and combustible items around the canteen stove. Stove and other heating stoves are close to combustible materials, and a safe distance of 0.5 meters should be maintained or corresponding protective measures should be set.
9, liquefied gas tank must be used vertically, it is forbidden to lie flat, upside down, forced pressure, heating. It is forbidden to connect the tee after the cylinder pressure reducing valve.
10, liquefied gas tanks must be inspected by national professional institutions, and liquefied gas and natural gas hoses must be fixed with professional fixtures.
1 1, canteen staff must strictly follow the principle of first ignition and then gas. Ignition must be made with ignition matches, and it is forbidden to use chopsticks, paper shells and other flammable items for ignition.
12, strictly abide by the regulations on the use of liquefied gas tanks and natural gas. Close the valve immediately after use. Designated persons shall check the valve closure every day and record it.
13, canteen power supply lines must be laid through pipes or protective boxes, and power switches must be equipped with protective boxes. It is required that the line connectors must be firmly connected and the thread ends cannot be exposed. It is forbidden to lay power lines along natural gas pipelines. Cut off the power supply at the end of each shift and leave after inspection.
14. The dining table should be set according to the actual situation, and there must be enough passages (not less than 1.5m), and the passages and exits must be kept clear. The fire escape behind the canteen kitchen shall not be blocked, and nothing shall be piled up. Each canteen should clean the fire escape every week.
15. When cooking, the amount of oil in the oil pan shall not exceed one third of that in the pan, and it must be attended by special personnel, and it is not allowed to leave halfway.
16, it is forbidden to shut down the gas alarm system without permission. If it is damaged, it should be repaired in time.
17, the fire extinguishers in the canteen should be maintained daily. Pressure, lead-free sealing, broken mouth and expired agent are not allowed. Fire extinguishers should be maintained and replaced once a year.
18. It is strictly forbidden to occupy, block, conceal, misappropriate, damage, destroy or use all fire-fighting facilities and equipment provided by the company except fire fighting.
19, it is forbidden to place items above the power distribution cabinet and cables in the canteen.
20, canteen warehouse should be banned into the fire. Articles should be stored at "five distances" (that is, the distance between walls, columns and beams is 0.5m, the distance between main passages is 2m, the stacking distance is 1m, and the distance between lamps is 0.5m).
2. Party B must consciously accept the inspection, supervision and work guidance of Party A and public security fire departments at all levels, and actively assist Party A and public security fire departments at all levels to carry out various fire safety work.
3. If Party B violates the above management regulations, and Party A finds deficiencies or potential safety hazards during Party B's inspection, it shall immediately rectify and impose a cash fine ranging from 100 yuan to 10000 yuan depending on the seriousness of the case; For potential safety hazards that cannot be rectified immediately for some reason, Party B shall formulate rectification plans or measures, determine the rectification time and responsible person, and report them to Party A for approval and filing.
4. This responsibility letter is made in duplicate, with each party holding one copy. This responsibility shall take effect from the date of signing.
Verb (abbreviation of verb) Matters not covered in this Responsibility Letter shall be implemented in accordance with relevant national laws and regulations and Party A's rules and regulations.
Party A: Security Department of Rizhao Iron and Steel Co., Ltd.
Person in charge of Party B: ID number:
Tel: Date of signing:
Kitchen safety responsibility book 5 I. Responsible object: kitchen staff.
Second, the responsibility requirements:
1, actively study the Food Hygiene Law and the related knowledge of preventing food poisoning, improve the health awareness and strengthen the concept of health legal system.
2, pays special attention to the kitchen under the jurisdiction of the indoor and outdoor environmental sanitation, do no dust, pollution, oil, ditch to clean, smooth, no smell.
3, strengthen food supervision, regularly check the food situation, do not buy spoiled and polluted food, cooked food time shall not exceed 4 hours.
4, strengthen the disinfection of tableware, tableware must be disinfected after each meal. Pool, basin and other appliances should be cleaned in time.
5. Develop good hygiene habits and operating systems, wear work clothes, work hats and no jewelry at work. It is required to maintain good personal hygiene every day, take a bath frequently, cut your nails frequently, wash your hair and get a haircut frequently, and change clothes frequently.
6, pay attention to the safety of electricity, gas, electricity, gas at the end, to immediately shut down. Close the kitchen doors and windows in time, and close the doors and windows after people leave.
7, according to the food hygiene system, do a good job in food hygiene: raw and cooked knives are separated from the chopping board, meat washing is separated from the vegetable pool, and cooking utensils are cleaned to achieve one scraping, two washing, three disinfection, four washing and five cleaning.
8, according to the different seasons to kill the four pests, especially in summer and autumn for mosquito, fly, cockroach season, adhere to the comprehensive management, so that no mosquitoes, flies, cockroaches.
9, strict food raw material procurement and certification system, to ensure that the source is safe and reliable.
10, always pay attention to the dining situation in the kitchen, and report as soon as there are special circumstances.
Thirdly, the accountability system.
1. If the person in charge of the kitchen violates the above-mentioned relevant regulations and is at fault, the leading group meeting will study and give some treatment.
2, eating accidents, the kindergarten leadership research, after serious treatment; If the circumstances are serious, it shall be handled by the higher authorities or judicial organs.
3. This responsibility book is made in duplicate, one for the person in charge and one for the person in charge. It will take effect as of the date of signature. It will automatically become invalid before the relevant responsible person leaves the park or leaves the company.
Party A (official seal): _ _ _ _ Party B (official seal): _ _ _ _ _
Legal representative (signature): _ _ _ _ _ Legal representative (signature): _ _ _ _ _
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In order to strengthen the health and safety work in kindergartens and ensure the health of children, it is decided to sign the responsibility book for the safety work of kitchen staff after research. Specific matters are as follows:
1, the kitchen should be neat and clean, dirty water should not be splashed casually, and waste should not be discarded casually. Staff should regularly or irregularly check the work, hygiene and food quality.
2. Disinfect tableware on time.
Children or others are forbidden to enter the kitchen.
Food should be clean to avoid food poisoning.
5. To buy food, you should register and ask for a bill.
6, found that the staff illegal operation, should be corrected in time.
7, if all the consequences caused by staff dereliction of duty and other issues, according to the "kindergarten safety regulations" shall be investigated for their corresponding responsibilities.
8, to do people walk and lock the door.
9. Abide by the labor discipline of kindergarten, go to work on time, do not leave without authorization during work, have a strong sense of responsibility and a good image.
10, kitchen staff regularly go to the health and epidemic prevention station for physical examination to ensure good health and prevent the spread of infectious diseases.
1 1. Matters not covered in this letter of responsibility shall be supplemented.
This responsibility letter is valid for 20 years.
Party A (official seal): _ _ _ _ Party B (official seal): _ _ _ _ _
Legal representative (signature): _ _ _ _ _ Legal representative (signature): _ _ _ _ _
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Kitchen Safety Responsibility Letter 7 In order to implement the fire safety incidents of the hotel to the kitchen, implement the policy of safety first and prevention first, strengthen the fire safety work of the hotel, avoid all kinds of fire accidents, ensure the normal operation of the enterprise, and make clear that the chef's fire safety responsibility is in place.
Chefs should seriously study and master the physical and chemical properties of liquefied petroleum gas (diesel) and the handling methods of emergencies.
Second, before using liquefied petroleum gas (diesel), check whether all the valves of pipes and stoves are leaking to ensure safety and reliability.
Three, oil refining, frying food should always pay attention to the oil temperature, do not leave the post, in case the oil temperature is too high to cause a fire, the flame of the range hood catches fire.
Four, pastry room, barbecue food should control the baking box temperature and barbecue time, so as to avoid fire caused by too high temperature for too long.
5. Electrical appliances, sockets and other facilities in the kitchen are installed by electricians in the engineering department, and chefs are not allowed to connect wires casually.
Six, before work, you must carefully check whether the cylinder (diesel) valve is closed, whether the micro boiler and oven are powered off, and cut off the power before leaving.
The above six fire safety responsibility clauses for chefs should be carefully implemented in all kitchen work and checked frequently.
Responsibility Letter for Kitchen Safety 8 According to the Food Hygiene Law of People's Republic of China (PRC) and the requirements of public security organs, strengthen the management of catering industry, further standardize the management of service places, and ensure that safety is combined with reality. Anyone engaged in catering work must sign a letter of responsibility for kitchen safety and perform their duties.
1, the staff must hold a health certificate.
2, food production, management, certified personnel should always maintain personal hygiene, to ensure the hygienic quality of food, utensils and equipment, raw and cooked food should be separated, tableware should be disinfected regularly to prevent food pollution and harmful factors to the human body.
3, domestic water and washing water, must comply with the national health standards for drinking water in urban and rural areas, there should be irregular sampling survey.
4. Keep the business premises clean and tidy, take measures to eliminate harmful insects such as flies, rats and cockroaches and their breeding conditions, and keep a prescribed distance from toxic and harmful places.
5. Hotel employees must strictly abide by the Food Hygiene Law of People's Republic of China (PRC), regularly check the safety of business premises, find and eliminate potential safety hazards in time, and ensure the safety of business premises.
6. When storing food, food should be classified into shelves, cabinets and partitions. To meet the safety requirements, the warehouse should not only guard against theft, but also be waterproof and mildew-proof, and implement the responsibility of the keeper. Property management personnel are not allowed to enter the warehouse and food operation room.
7. Anyone who constitutes a violation of food management shall be punished according to relevant regulations, and criminal responsibility shall be investigated according to law if the case constitutes a crime.
Legal representative:
Person in charge:
XXXX，XXXX，XX，XX
In order to strengthen the health and safety work in kindergartens and ensure the health of young children, it is decided to sign the responsibility book for kitchen staff after research. Specific matters are as follows:
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.
5. Do a good job of preventing flies and rats. Strictly manage the electricity, coal and water used in the kitchen to prevent electric shock, air leakage and water leakage. Check whether the gas switch, electric light and tap water are turned off and whether the kitchen doors and windows are closed before coming off work.
6. When washing vegetables, be sure to soak in water for more than 30 minutes before washing.
7, 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.
8, canteen staff before entering the canteen, must wear clean overalls cap, can go to work, can't smoke, eat snacks, dig ears, blow your nose at work, can't carry or store personal necessities, don't wear overalls, shoes into the toilet.
9. After use, the tableware must be cleaned in a special pool and disinfected at high temperature. Disinfected tableware shall not be used. Disinfected tableware must be stored in a special cleaning cabinet for later use. Disinfected and unsterilized tableware should be stored separately and clearly marked. Reuse of disposable tableware is prohibited.
10, the canteen staff cooked meals for children regularly, cooled them in the kitchen canteen to 40 degrees, and distributed them to nurses regularly.
1 1. Health care doctors provide reasonable meals for young children, prepare baby recipes with balanced nutrition, regularly calculate and analyze children's food intake and nutrient intake, and kitchen staff strictly follow the recipes.
12, the canteen staff should keep samples according to the amount of each meal every day and record them.
13, canteen staff must have a high sense of responsibility, conscientiously do their jobs, and take the initiative to do a good job in fire prevention, theft prevention, poisoning prevention, etc. , often check the equipment and facilities in the workplace, find hidden dangers, promptly eliminate or report to the management.
14, canteen staff must strictly control food access, and put an end to "three noes" products and expired food entering the park. Purchasing personnel shall establish account and obtain product inspection certificate.
15. Children's health and safety accidents caused by the dereliction of duty of canteen staff shall be borne by the parties concerned.
Person in charge of kindergarten safety: kitchen staff:
Date:
Responsibility book for kitchen safety 10 1. The gas and oil pipes and valves in the kitchen must be checked regularly to prevent leakage. If there is gas or fuel leakage, first close the valve and ventilate it in time. It is forbidden to use any naked flame and start the power switch.
2. The gas cylinders in the kitchen should be managed together, and there should be enough space between them and high-temperature surfaces such as lamps or open flames, so as to prevent the gas cylinders from baking and exploding at high temperature, causing flammable gas leakage and causing fire. The stove in the kitchen should be installed on non-combustible materials, and keep a sufficient distance from combustible materials to prevent burning combustible materials.
3. When cooking, the oil in the pan should not exceed two-thirds of the oil pan, and attention should be paid to prevent water droplets and sundries from falling into the oil pan, causing cooking oil to overflow and catch fire. At the same time, use warm fire when heating the oil pan to prevent the oil pan from catching fire due to excessive fire and high oil temperature.
4. The walls beside the kitchen stove, fume hoods and other easily polluted places should be cleaned every day, and the oil fume pipes should be cleaned at least once every six months.
5. The electrical facilities in the kitchen should be laid in strict accordance with the national technical specifications, and it is forbidden to replace copper with aluminum. When laying electrical lines in the kitchen, the insulated wires should be laid openly and secretly through hard PVC plastic pipes or steel pipes, and corresponding measures should be taken when the nozzles are connected with pipes and pipes are connected with other accessories.
Fire prevention measures, or the use of porcelain open wire laying and lead wire, plastic sheath line surface installation. Electrical appliances used in the kitchen, such as switches and sockets, should be closed to prevent water from infiltrating from the outside, and should be installed far away from gas and liquefied gas cookers to avoid sparks when they are turned on, which will lead to the burning of leaked gas and liquefied gas. All kinds of mechanical equipment running in the kitchen must not be overloaded with electricity, and attention should always be paid to prevent electrical equipment and lines from getting wet during use.
6. All kinds of cookers used in the kitchen should be products inspected by the national quality inspection department, so as to avoid choosing unqualified appliances for cheap. At the same time, these electrical appliances should be operated in strict accordance with regulations to prevent accidents.
7, the kitchen should be equipped with fire blankets, used to put out all kinds of oil pan fires. In addition, the kitchen should be equipped with a certain number of abc dry powder fire extinguishers, which should be placed in obvious places for emergencies.
8. Before leaving, the operator should close all gas and fuel valves in time, and cut off the gas source and fire source.
9. Notify the security department to do fire safety inspection before closing every day.
10, strictly abide by the fire safety management regulations of Huofa Hotel. Kitchen staff should operate cookers and other equipment according to operating procedures. In case of fire, disability and other safety accidents in the department, verbal warning, written warning, final warning and dismissal will be given according to the seriousness of the case. In the event of a vicious accident, the parties involved in the accident and the relevant person in charge will be severely punished, and the hotel reserves the right to pursue criminal responsibility.
1 1, responsible for managing the dangerous goods warehouse according to the hotel safety management regulations.
12. If the head chef is the person in charge of fire safety in this department, the person in charge of fire safety in this department shall bear the responsibility for the accident.
13. If the department is not responsible for the accident within one year, the hotel will reward it according to the actual situation.
14. This responsibility book is made in duplicate, with the same legal effect.
15. This responsibility letter is valid from September 1 day of XX to August 3 1 day of XX.
Signature of General Manager's Office (official seal):
Date of signature: year month day.
Signature of supervision department:
Date of signature: year month day.
Chef's signature:
Date of signature: year month day.