Safety responsibility book

According to the "Food Sanitation Law of the People's Republic of China" and the archives spirit of the government and relevant departments on food hygiene supervision and management, and at the same time to ensure the implementation of various laws, regulations and rules and regulations, we must fulfill our responsibilities and prevent problems before they occur. In accordance with the actual situation of our company, this responsibility book is specially formulated.

The manager of each department is the first person responsible for food hygiene in this department. It has direct responsibility for environmental sanitation and food hygiene in the areas under its jurisdiction, and has the responsibility and obligation to organize all employees to seriously study and implement the terms listed in this statement of responsibility.

First, to ensure food quality and safety

1. Strictly abide by the relevant laws and regulations of the State's "Product Quality Law", "Food Hygiene Law", "Food Production and Processing Enterprise Quality and Safety Supervision and Management Measures", etc., to ensure food quality and safety in line with relevant national product standards.

2, to ensure that food must be sold after inspection, products that have not been inspected and failed to be inspected will never be sold.

3. Ensure that the food processing process is scientific and reasonable, the production and processing process is strict and standardized, and the key processes of production are strictly controlled. Ensure that the raw materials and additives used in the production of food meet the relevant national regulations, and do not use non-edible raw and auxiliary materials to process food.

4. Ensure that the packaging materials, storage, transportation and handling of food containers, packaging, tools and equipment are safe, clean and free from contamination.

5. Actively cooperate with law enforcement departments to conduct product quality supervision and inspection and daily supervision.

Second, strengthen environmental sanitation management, create a clean and generous dining environment

In accordance with the relevant provisions of the "Food Sanitation Law of the People's Republic of China", we will conscientiously do a good job in the environmental sanitation of restaurants, and maintain the hygiene of restaurant floors, dining tables, stoves, service desks, and toll machines. Eliminate mice, cockroaches, flies and other harmful insects and their breeding conditions. 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, strengthen food production and management personnel health supervision and health knowledge training

All staff in the restaurant must have a health check and health knowledge training certificate. For new recruits, they must first apply for a certificate; the management personnel are responsible for the health supervision of the restaurant staff and find out the 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. Individuals who do not meet the requirements are immediately ordered to rectify, and if they insist on not changing or deliberately delay the time, they may be ordered to stop production and business activities.

4. Strict management of food raw materials, seasonings and food additives to prevent food poisoning

Strictly accept and store the raw materials of the goods to ensure that the raw materials of the food are fresh, non-corrosive, pest-free and non-deteriorating; for flavorings, salt, soy sauce, vinegar and other condiments and food additives, such as expired, deteriorated, unclear or abnormal sensory traits Must not be used.

5. Strict environment and food hygiene management, institutionalization and responsibility

Strict requirements are placed on the staff of each restaurant to cultivate their health habits and health awareness, and they are truly responsible for their duties.

Sixth, accountability

This responsibility book is based on the "Food Sanitation Law of the People's Republic of China" and "Administrative Measures for Food Hygiene in the Catering Industry" as the implementation rules. For the accidents or responsibilities caused by violation of any of these provisions, the responsible person of the department and the person in charge of the post shall be held accountable.

Seven, reward and punishment

The company will give appropriate rewards to those responsible for the serious implementation of the provisions of this letter of responsibility to ensure that there are no food hygiene and safety accidents and major hidden dangers throughout the year.

8. This responsibility letter is in duplicate. The company keeps one copy and each department keeps one copy, which takes effect from the date of signing by both parties.

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