Responsibilities of the person in charge of food

Responsibilities of the person in charge of food (General 17)

In our daily life, more and more places are exposed to job responsibilities. A complete job responsibility should include department name, direct superior, subordinate departments, management authority, management functions, main responsibilities, etc. So is it really difficult to formulate job responsibilities? The following is the job responsibilities of the person in charge of food that I collected for you (GM 17). I hope it will help you.

Responsibilities of the person in charge of food: 1 1. Go to work on time, check the warehouse after arrival, check whether there is any suspicious phenomenon, report the situation to the superior in time, and check whether the doors and windows are locked and all the switches are turned off when off duty;

2, earnestly do a good job in the safety and sorting of the warehouse, often clean the warehouse, sort out the stacked items, and check the fire hazards in time;

3, check whether the security measures such as anti-theft, moth-proof, rat-proof, mildew-proof and health measures are implemented, to ensure that the inventory materials are intact;

4. Responsible for receiving, distributing and storing non-staple food. When receiving the goods, the goods must be inspected strictly according to the approved purchase order, and the receipt or direct picking list should be printed according to the name, specification, model, unit, quantity, price and amount recorded in the invoice, and the date of purchase should be indicated on the goods. Do not meet the date requirements, resolutely return, strict quality control;

5, after the acceptance of non-staple food, must be stacked in a fixed position according to the category, be neat and beautiful;

6. The warehouse keeper is responsible for the date acceptance supervision of non-staple food, and strictly controls the quality and quantity;

7. Strictly check whether the delivery procedures are complete when delivery, and all those with incomplete procedures will be rejected;

8. Do a good job in the end-of-month warehouse inventory, report the end-of-month inventory to the warehouse supervisor in time, and do a good job in filing and managing all kinds of documents and reports;

Responsibilities of the person in charge of food 2 1. Under the leadership of the factory director, conscientiously implement the laws and policies of thermoelectric production, be responsible for the management of production, technology, equipment, quality and safety, and assist the factory director in charge of various production workshops and departments.

2. Organize the establishment and improvement of production rules and regulations, and formulate assessment management measures; Organize the preparation and revision of operation procedures, maintenance process procedures, scheduling procedures and technical specifications; Approve major technical schemes such as operation and maintenance.

3. Preside over the production scheduling meeting, coordinate and direct the work of various departments, adjudicate production problems, issue scheduling instructions, support the long-term value of production scheduling and command, organize and analyze production economic indicators, and ensure the completion of production tasks.

4, presided over the preparation of the annual production plan, technical transformation plan, "safety measures" and "countermeasures" plan, examination and approval of unit overhaul plan, outsourcing project plan, supervise the implementation of all kinds of plans, management system "production workshop director responsibility".

5, pays special attention to the economic operation, energy saving and consumption reduction, equipment management, maintenance, engineering quality acceptance, etc.

6. Assist the factory director in charge of the work of the safety committee, preside over the safety meeting of the branch factory, listen to the work report, solve the problems in safety production, organize safety inspection and "safety month" activities, and urge the management of major hidden dangers. Lead and direct the handling of major accidents, organize accident investigation and analysis, and formulate preventive measures.

Job responsibilities of the person in charge of food. Strictly organize the production work in the workshop (team), fully mobilize the enthusiasm of employees, and complete the production and processing tasks with good quality and quantity according to the production technology, operating procedures and post responsibilities.

Second, the implementation of equipment maintenance, repair, maintenance system, careful observation and inspection of mechanical equipment, in conjunction with the mechanic, safety workers to do a good job of equipment maintenance in time, to avoid mechanical failure, put an end to accidents.

Third, in order to ensure the yield, according to the actual production, put forward reasonable technical and technological suggestions (improvement). Do a good job in "four precautions", hygiene, articles, spare parts, tools, etc. , and educate employees to abide by the law, so as to achieve safe and civilized production.

Fourth, check the attendance, production, safety, quality and benefit of employees, measure production as required, and ensure the accuracy of statistical work.

Five, supervise and urge employees to mount guard as required, and implement all rules and regulations to the letter. Organize work handover. When handing over, urge employees to hand over mechanical equipment, hygiene, tools and technology. On duty, and ensure that the handover is not clear, the work task is not clear, and the handover record is made.

Six, conscientiously implement the food quality and safety market access system. Complete other tasks assigned by the leaders.

Seven, the implementation of health responsibility system, to ensure the safety of workshop production, take leadership responsibility for safety problems in production.

The responsibility of the person in charge of food. The purchased food must conform to the relevant national hygiene standards and regulations. The food purchased must be fresh, hygienic and clean. It is strictly forbidden to purchase foods that are harmful, toxic, rotten, rancid, moldy, moth-eaten, unclean, mixed with foreign bodies or other sensory properties.

Two, meat food procurement must have inspection certificate; It is forbidden to buy meat food without inspection certificate.

3. When buying packaged food, the food package must be marked with: food name, address, production date, shelf life, specifications, etc. , the three are indispensable; It is forbidden to purchase other shaped packaged foods that exceed the shelf life and do not meet the food labeling requirements.

Four, it is forbidden to purchase food supplied by food producers and operators without hygiene licenses.

5. The purchased food shall not be placed or stored in harmful and toxic containers.

Six, food procurement personnel, responsibilities, positioning, posts, every day, every time the purchase of food registration records, indicating the name, quantity and other matters.

Seven, food inspection personnel, responsibilities, positioning, post; People with high sense of responsibility and basic knowledge of food hygiene must be appointed as food inspectors; We must standardize food procurement and acceptance procedures. Every food purchased in the school canteen must be checked and accepted. Inspectors should carefully check the hygiene requirements of each food every time, and resolutely repel the food that does not meet the food hygiene standards and food hygiene requirements. Every time food is inspected, the name and date of the inspector shall be signed on the purchase registration record.

Responsibilities of person in charge of food 5 1. Obey the leadership of the minister and be responsible for the safety production management of the workshop.

2. Be responsible for preparing the production management documents of this workshop and reviewing the operation documents of production operation and equipment cleaning.

3. Organize production according to the production instructions issued by the manufacturing department, complete production tasks on time, and be responsible for product quality.

4. Supervise the implementation of the job responsibilities and operating procedures of the employees in the inspection workshop for their respective posts, as well as the completion of the production tasks in Japan.

5. Be responsible for the management of the production site, and handle all kinds of accidents and deviations in production according to procedures.

6. Obey the work arrangement of the company or superior leaders and actively cooperate with the work of other departments or colleagues.

Responsibilities of the person in charge of food 6 1. Set an example for the employees in the feed processing workshop.

7. Strictly control the quality, strictly inspect the quality of raw materials and finished products, and prevent different raw materials and finished products from entering and leaving.

8. Make a clear division of labor for food processing operators and keep coordination with each other.

9. Make inventory at the end of each month, and make a monthly statement to predict the feed pre-use and raw material consumption plan for next month.

10. Ensure production safety and establish the concept of "four precautions": fire prevention, electricity prevention, edge protection and mildew prevention.

1 1. Adhere to the implementation of various rules and regulations, resolutions and decisions in this field, and do a good job in the construction of spiritual and material civilization in this field.

12. Save attendance, put an end to waste, save production costs and pay attention to economic benefits.

The responsibility of the person in charge of food. Responsible for the food hygiene of teachers and students in the whole park, assist the director to organize the implementation of laws, regulations and systems related to food hygiene, and supervise the implementation.

Two, formulate the food hygiene plan for each semester, implement the food hygiene system, and carry out business discussions. Carefully record daily work, register and accumulate data, make statistical analysis as required, summarize work and make continuous improvement.

Third, care about children's food hygiene, check food acceptance, make weekly recipes for teachers and children, ensure children's nutrition, urge chefs to pay attention to color, smell and taste, urge canteen staff to do sanitation and disinfection, and do nutritional analysis every month.

Four, guide and supervise the environmental sanitation and prevention and disinfection work in the park, and do a good job in the prevention of seasonal diseases. Check the environmental sanitation in the park, check the hygiene, conservation and health care work of the class, and make observation records.

Five, the organization canteen, nurses to learn business, according to different seasons, learn the isolation knowledge of common frequently-occurring diseases and infectious diseases.

Six, according to the seasonal characteristics, do a good job of heatstroke prevention, antifreeze and warmth, regularly check the implementation of the safety system and timely feedback to the garden to avoid accidents.

Seven, regularly to parents and faculty for disease prevention knowledge propaganda, once every two weeks to do a good job of health publicity blackboard.

Eight, close contact with the local health supervision departments, timely health prevention and control work.

Responsibilities of person in charge of food: 8 1. Ensure the continuous ordering of floors and the normal sales of shopping malls.

2. Maintain good replenishment, tally and inventory management, and implement various promotional measures to achieve the sales target of the department.

3. Do a good job in employee scheduling and performance appraisal.

4. Control losses and strengthen the management of fire prevention, theft prevention and work injury prevention.

5. Do a good job in cleaning the department and keep the store channels open during business hours.

6. Reasonably arrange employee scheduling, supervise employee dress and attendance, and improve work efficiency.

7. Check the commodity price tag and various POP cards, and implement a three-level quantity account for employees.

8. Give priority to ensuring the display of terminal shelves and promotion areas to create maximum sales.

9. Arrange the staff to replenish the goods to ensure that the display is complete, neat and timely, and does not block the passage.

10. Arrange employees to take back odds and ends and repair damaged items on a regular basis.

1 1. Strengthen the management of sales promotion personnel.

12. read the report every day, do a good job of ordering, solve the negative inventory in time, and put forward reasonable solutions for unsalable goods.

13. Be responsible for keeping the inventory area clean and tidy, with neat and clear patterns, so as to facilitate replenishment and inventory.

14. Be responsible for communication and coordination with other departments, and convey the relevant policies of the company and the requirements of department managers.

Responsibilities of the person in charge of food 9 1. Organize and arrange the production in the workshop to ensure the smooth progress of production;

2. Organize the formulation, implementation and supervision of safety production, environmental protection and equipment use systems, and establish a standardized supervision and management system;

3. Do a good job in the basic management of production statistical accounting, manage all kinds of records, ledgers and statistical statements, and ensure the standardization of statistical accounting and the accuracy of statistical results; (Director Recruitment)

4. Supervise the daily management activities of each production department, organize regular meetings, find, analyze and solve problems in time, and ensure the smooth progress of production;

5. Carry out training in the production department to improve employees' work skills and efficiency, and evaluate the training results;

6. Pay special attention to safety production education, strengthen the control and implementation of safety production, carry out production in strict accordance with safety production laws and policies, and put an end to all kinds of hidden dangers and personal injury accidents, as well as the responsibility of the factory director of the production workshop.

7. Proficient in product technology, production technology, process control and quality inspection, familiar with the overall management process of each link of manufacturing, and able to continuously improve.

Responsibilities of the person in charge of food 10 I. Responsibilities of the salesman

1. Promote Jialong's corporate culture, maintain Jialong's corporate image, and implement the marketing strategy of the company and its region.

2. Effectively maintain and continuously optimize the company's huge distribution channels, and develop new distribution customers, new sales channels and networks.

3. Cooperate with regional teams to achieve and exceed quarterly and annual performance targets.

Second, the job requirements

1. Have good professional ethics and integrity, and be honest and trustworthy.

2. I am willing to engage in the sales of fast-moving consumer goods, especially the sales of a series of seasonings such as Jialong chicken essence and chicken powder.

3, good at hard work, strong expression, coordination and communication skills, self-motivated, team spirit and innovative spirit.

4. Strong adaptability, short-term or long-term business trip in regional offices, bachelor degree or above, driver's license and business experience is preferred!

Third, welfare benefits.

Post salary+various subsidies+social security+provident fund+employee training+promotion space+paid vacation, etc.

Responsibilities of the person in charge of food 1 1 1, leading the establishment of food hygiene and safety management organizations.

2, formulate food hygiene and safety management system and post responsibility system, logistics assessment reward and punishment system, and posted on the wall, the relevant responsibilities to specific people, and supervise the implementation.

3. Strengthen the study of laws, regulations and norms such as "Regulations on Hygienic Management of Students' Collective Dining in School Canteen", "Law on the Prevention and Control of Infectious Diseases" and "Hygienic Code for Catering Industry and Collective Dining Distribution Units", and implement their requirements in the school food hygiene and safety management, and strive to become an expert in school hygiene management.

4. Check the hygienic status of food production and operation process, make records in time, stop the behaviors found in the inspection that do not meet the hygienic requirements in time, put forward treatment opinions, and carry out effective assessment, rewards and punishments.

5, organize employees to carry out health checks, found that hinder food hygiene disease personnel should promptly urge the transfer.

6, timely find school food hygiene and safety hazards, timely rectification.

7, responsible for the higher education and health departments put forward rectification opinions into practice.

8. Take emergency measures and report to the superior in time when an accident endangering health occurs.

Responsibilities of the person in charge of food 12 1. Be responsible for the formulation and implementation of the company's food safety management system, and establish and improve the food safety management files.

2. Responsible for food inspection, organize health inspection, keep all kinds of inspection records, improve relevant files, put forward rectification opinions on existing problems and follow them up.

3. Be responsible for formulating the acceptance and testing standards of the company's materials.

4. Be responsible for the material acceptance of the company, verify the quality and safety acceptance, and summarize and analyze the quality inspection. In the process of acceptance, if unqualified ingredients are found, timely coordinate the return and replacement treatment.

5. Responsible for the inspection of all ingredients in the canteen, issue daily inspection reports, collect and summarize food safety-related data and report them in time.

6. Be responsible for warehouse management, food safety audit, and supervise the isolation of problem raw materials and products.

7. Responsible for collecting the qualification certificates and inspection reports of food suppliers.

8. Check employees' health status and operating specifications, and provide guidance and training on food safety knowledge to employees from time to time.

9. Complete other daily work assigned by the general manager of the company.

Responsibilities of the person in charge of food 13 responsibilities

1, fully responsible for the quality inspection of sensory, physical and chemical, microbial and other indicators in the production process and ex-factory products;

2. Strictly abide by and seriously implement the company's policies, quality management, health management and other rules and regulations;

3, collect and keep all kinds of inspection data, establish a complete quality inspection ledger;

4, write the factory inspection report;

5, the quality problems found in the inspection should be timely information and data analysis, and timely report to the superior.

Post requirements

1, familiar with ISO900 1 quality management system and food safety management system;

2. Bachelor degree or above in food major;

3, familiar with all kinds of inspection means, methods and standards, familiar with product production technology, with comprehensive theoretical knowledge and practical experience of quality management;

4. Holders of food inspection certificates are preferred;

Stable personality, strong principle, patience, strong sense of responsibility, initiative, preciseness, dedication and team spirit.

Responsibilities of the person in charge of food 14 1. Responsible for establishing and perfecting the product quality management system and certification of enterprises, and organizing the implementation of quality inspection and quality control.

2. Ensure the reasonable operation of the quality control system and product quality.

3. Coordinate the relationship with other departments related to quality.

4. Participate in product research and development, process and product improvement to improve product quality.

5. Be responsible for the inspection of raw materials, semi-finished products and finished products. And formulate inspection standards.

6, responsible for the formulation and strict implementation of work instructions, patrol inspection as required, process management and analysis.

7. Responsible for the inspection, sorting and evaluation of the delivery quality of raw and auxiliary materials suppliers, and supervise and assist manufacturers to improve the quality.

8. Responsible for the correct handling of abnormal product quality and the identification of unqualified products.

9, responsible for the management and correction of inspection instruments and drug quality.

10, responsible for sampling inspection and ex-factory inspection of stock products, implementing product tracking system, analyzing the reasons of consumer complaints and finding out improvement measures.

1 1, responsible for the collection and analysis of food safety information and improving the quality assurance system.

Responsibilities of the person in charge of food: 15 1. Comprehensively supervise, organize and coordinate the safety management of food, health care products and cosmetics in the city, and organize and handle major food safety accidents according to law.

(1) Organize relevant departments to draw up safety management work plans for food, health care products and cosmetics and supervise their implementation.

(two) to exercise the comprehensive supervision responsibility of food, health care products and cosmetics safety management according to law. Organize and coordinate the safety supervision of food, health care products and cosmetics undertaken by relevant departments.

(three) in conjunction with the relevant departments to develop food, health care products, cosmetics safety information release measures and supervise the implementation.

(4) Collect, summarize and report the safety information of food, health care products and cosmetics, analyze and predict the safety situation, and assess and prevent possible food safety risks.

(five) comprehensive coordination of food, health care products, cosmetics safety testing and evaluation.

(six) to organize the investigation and handling of major safety accidents such as food, health products and cosmetics within the scope of their duties according to law, and coordinate with relevant departments to do a good job in emergency handling.

(seven) health food advertising monitoring within the jurisdiction.

2, undertake the daily work of the Municipal Food Safety Coordination Committee Office.

3. Complete other tasks assigned by bureau leaders.

Responsibilities of the person in charge of food 16 Responsibilities:

1, responsible for the daily inspection of agricultural products and marking the product status after inspection;

2. Responsible for sensory inspection, warehousing and sample registration of finished products, and establish a complete quality inspection ledger;

3. Track the problems in the inspection process;

4, responsible for the quality control of the production site, not regularly check the operation process and health supervision every day;

5. Other related work arranged by company leaders;

6. Responsible for the preparation of daily reagents and the maintenance and calibration of instruments and equipment.

Qualifications:

1, college degree or above, under 40 years old;

2. Hold a food inspection certificate;

3. 1 year or above inspection experience in food industry is preferred (this year is also acceptable);

4, familiar with food analysis related projects and methods;

5, the main problems in the factory inspection can initially determine the reasons;

6. Honesty, trustworthiness, diligence and responsibility;

7. Have the ability to communicate, coordinate, analyze and solve problems.

Responsibilities of the person in charge of food: 17 1. Do a good job in the registration of food quantity and quality, so as to be first in first out and perishable first used.

2, finalize the design packaging food according to the category, variety shelves piled up, listing marked food quality and purchase date.

3, bulk moldy food frequently turn frequently put, storage containers sealed.

4. Food and non-food shall not be mixed, but shall be stored with sterilized drugs and articles with strong smell.

5, warehouse often open the window ventilation, keep dry.

6. Check the refrigerator regularly and defrost regularly to keep the frost thin and full of gas.

7, often check the quality of food, found that food deterioration, mildew, insects and other timely treatment.

8. Do a good job of preventing insects such as rats, flies and cockroaches, and keep the warehouse clean and tidy indoors and outdoors.

9, inventory once a month with the canteen administrator, so that the account is unified.

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