Company production and operation food safety responsibility book

According to the "Food Sanitation Law of the People's Republic of China", the "Regulations on the Implementation of the Food Sanitation Law of the People's Republic of China" and the requirements of the Food and Drug Administration of the government and catering industry authorities, the implementation of the food safety work responsibility system and the strengthening of food safety work Supervise the strength, do the responsibility to the people, prevent problems before they occur, combined with the actual situation of our company's production and operation, specially formulated this responsibility book.

First, the subject of responsibility

The food safety work implements the leadership responsibility system, that is, the first responsible person of food safety by Party A and the person responsible for food safety of all departments of Party B.

Second, the work requirements of various departments

1. Responsible persons of all departments must guarantee the purchase, procurement, acceptance, registration, warehousing, billing, accounting, and custody of the raw materials and materials, and the scientific and rational production and processing processes are strict and standardized, and the key processes of production are strictly controlled. To the people, to ensure that the raw materials used in the production of food, add wealth, etc. in line with the relevant national regulations, do not use non-edible raw materials to join the food. Ensure that the food containers, tools, and equipment are safe, clean, and free of food.

2. The foods inspected and inspected by the responsible persons include: food and food raw materials; edible agricultural and sideline products;

3. The store manager, the head chef, the resident accounting, the financial logistics manager, the procurement, the library management, and the computer loser must regularly check the raw and auxiliary materials of the food provided by the supplier, and strictly abide by the quality requirements of the company's raw and auxiliary materials. . Strict inspection and acceptance to ensure that the raw materials of the food are fresh, the raw materials of vegetable vegetables are free from decay, pests, and no deterioration. The management of flavors, salt, soy sauce, vinegar and other condiments and food additives is strengthened, and the products are expired, deteriorated, unclear or sensory. Abnormal traits should not be used.

4, store manager, chef, resident accounting, financial logistics manager, procurement, library management, computer loser is responsible for food procurement, inspection and accounting records, reimbursement of accounts. Purchasing personnel must carefully study the relevant legal provisions, familiar with and master the requirements for the procurement of food raw materials. The library management personnel shall properly keep the relevant information and acceptance records of the licenses, and do not change or falsify them. The shelf life shall not be less than 6 months after the food is used up.

5. The store manager, the head chef, the financial logistics manager, the procurement, the library management, and the computer loser must ensure that the process of purchasing, purchasing, accepting, registering, reporting, and keeping the raw and auxiliary materials of the food is scientific and reasonable, and improving the raw and auxiliary materials of the food. To claim the work of claiming tickets, establish and improve the construction and construction of various raw and auxiliary materials, ensure that the raw materials and additives used in the production of food meet the relevant national regulations, and may not purchase non-edible raw and auxiliary materials. Ensure the safety of food and eliminate cross-contamination of raw and auxiliary materials.

6. The bartenders and cashiers must complete the registration and construction of the bar, drinks, cigarettes, food, and cashier cash according to the company's requirements. The number of each bottle should be separately registered for Maotai, Wuliangye and Cigarette. Register the barcode of each cigarette. Bars, drinks, cigarettes, and food must be supplied by the company's designated supplier of the supply agreement. It is strictly forbidden for bartenders and cashiers to purchase fake and shoddy drinks, beverages, cigarettes, and food.

7. The store manager and the head chef must strengthen the health supervision and health knowledge training of the food production and management personnel. All the staff of the restaurant must have the health inspection and health knowledge training. The new recruits must first apply for the certificate and the post; the management personnel have the responsibility to work in the restaurant. Personnel conduct health supervision, carry out strict requirements on the staff of various positions in the restaurant, cultivate their health habits and health awareness, and truly fulfill their duties, take responsibility for each other, and find problems in a timely manner. According to the Food Hygiene Law of the People's Republic of China and the Food Hygiene Management Measures in the Catering Industry, the restaurant staff are strictly supervised and managed.

8. In accordance with the relevant provisions of the Food Sanitation Law of the People's Republic of China, carefully carry out environmentally harmful insects and their breeding conditions in various departments of the restaurant. Make full use of the existing facilities and equipment in the restaurant to keep the catering equipment clean and disinfected, in line with relevant national health standards.

Third, the new vegetable raw and auxiliary materials use process

If each branch company needs to use the original and auxiliary materials of the new dishes, the company's logistics department must issue a price list with the signature of the fresh chapter of the logistics department. Anyone in any department can recommend suppliers and raw materials for the company, but all referees are responsible for all legal liabilities. The recommender must first prepare the corresponding qualification materials and products to be registered with the logistics department of the company. The logistics department will report it to the catering company on the same day, and the nuclear price of the logistics department will be used only after the official seal of Zhang.

Fourth, accountability

The company follows the principle of "who is billing, who is responsible; who buys, who is responsible; who accepts, who is responsible; who signs, who is responsible; who pays, who is responsible; who uses and who is responsible;" The Product Quality Law, the Food Sanitation Law of the People's Republic of China, the Measures for the Quality Supervision and Administration of Food Production and Processing Enterprises, and the Measures for the Administration of Food Hygiene in the Catering Industry are the implementation rules, which violates any of these provisions. The accident or responsibility caused by the dereliction of duty of the relevant responsible person shall be investigated for all legal liabilities of the relevant responsible person, and shall be required to make economic compensation for the losses caused by the company according to the law.

5. This letter of responsibility shall become effective after being signed and sealed by the person in charge of food safety of Party A and Party B. This letter of responsibility is in two copies, one for each party.

person A person B:

Legal person in charge: Store manager food safety first responsible person:

The first person responsible for food safety in the Department of Food and Agriculture:

Store accountant food safety first responsible person:

The first person responsible for the store's drinks, cashier, and losers:

Financial Logistics Manager Food Safety Responsible:

The first person responsible for the acceptance, storage and storage of food safety