Fire safety responsibility book for canteen kitchen

Effectively eliminate the occurrence of safety accidents, protect the safety of life and property of hotel guests and employees; constantly promote unremitting efforts and promote responsibility for safety production management, and manage daily fire safety according to the principle of “who is in charge and who is responsible; who uses and who is responsible” Production work. This fire safety responsibility letter is specially formulated.
1. Gas fuel pipes and valves in the kitchen must be inspected regularly to prevent leakage. If gas fuel leak is found, first close the valve, ventilate in time, and prohibit the use of any open flame and start the power switch.
2, the gas cylinders in the kitchen should be managed together, enough distance from the high temperature surface such as lamps or open flames, to prevent high temperature baking of gas cylinders, causing leakage of flammable gas and causing fire. Cookers in the kitchen should be installed on non-combustible materials, with sufficient spacing from combustibles to prevent burning of combustibles.
3. When frying food, the oil in the pot should not exceed two-thirds of the oil pan, and take care to prevent water droplets and debris from falling into the oil pan, causing the cooking oil to overflow. At the same time, the oil pan should be heated when it is heated. The fire is too strong and the oil temperature is too high, causing the oil pan to catch fire.
4, the wall next to the kitchen stove, the hood, etc. should be cleaned every day, the fume pipe 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. It is strictly forbidden to "produce copper with aluminum". The electrical wiring of the kitchen shall be laid with insulated wires and hard PVC plastic pipes or steel pipes for clear and dark laying. When the pipe mouth and pipe are connected with other auxiliary files, the corresponding fire prevention measures shall be taken, or the porcelain bottle shall be used. Laying and lead wire and plastic sheathing lines are clearly set. Electrical appliances such as electrical switches and sockets used in the kitchen are preferably enclosed to prevent water from infiltrating from the outside, and should be installed away from gas and liquefied gas cookers to avoid gas and liquefied gas generated by sparks when opening. combustion. All kinds of mechanical equipment running in the kitchen shall not be overloaded with electricity, and should always pay attention to prevent the electrical equipment and lines from getting wet during the use.
6. All kinds of cooking utensils used in the kitchen should be selected products that have passed the inspection by the national quality inspection department, and it is forbidden to choose the unqualified equipment. At the same time, these appliances should also be operated in strict accordance with the regulations to prevent accidents.
7, the kitchen should be equipped with fire blankets, used to extinguish all kinds of oil pan fire. In addition, a certain amount of abc dry powder fire extinguisher facilities should be placed in the kitchen and should be placed in obvious locations for emergency use.
8. The operator should close all gas fuel valves in time, and cut off the gas source and fire source before leaving.
9. Before the market closes, notify all the fire safety inspections before the market close.
10. Strictly abide by the fire safety management regulations of the Living Hotel. Kitchen staff should operate equipment such as stoves in accordance with the operating procedures. If there is a fire or disability in the department, the verbal warning, written warning, final warning, and expulsion shall be dealt with according to the severity of the case. In the event of a vicious accident, the party and the responsible person of the accident shall be severely deprived, and the hotel shall retain criminal responsibility. right.
11. Responsible for managing dangerous goods warehouses according to hotel safety management regulations.
12. If the head chef is responsible for the fire safety of the department, the department shall be responsible for the accident and shall be responsible for the fire prevention person of the department.
13. If there is no liability accident in the department within one year, the hotel will award the reward according to the actual situation.
14. This letter of responsibility is in duplicate and has the same legal effect.
15. This letter of responsibility is valid from September 1, XX, to August 31, 2019.

General Manager’s signature:

Date of signature: Year Month Day

Signature of the supervision department: Collect and organize diyifanwen.com

Date of signature: Year Month Day

The signature of the chef:

Date of signature: Year Month Day