What kind of responsibility should the person in charge of quality and safety of the restaurant be?

For the foodservice industry.

The legal representative or operator of the catering unit is the first person responsible for the food safety of the unit.

Part of the "Measures for the Supervision and Administration of Food Safety in Catering Services".

The regulations are as follows: Article 1 In order to strengthen the supervision and management of catering services.

Ensure food safety in catering services, in accordance with the Food Safety Law of the People's Republic of China.

Hereinafter referred to as the "Food Safety Law"), the Regulations for the Implementation of the Food Safety Law of the People's Republic of China.

Hereinafter referred to as the "Regulations for the Implementation of the Food Safety Law"), these measures are formulated.

Article 2 Units and individuals engaged in catering services within the territory of the People's Republic of China (hereinafter referred to as catering service providers) shall comply with these measures.

Article 3 The State Food and Drug Administration is in charge of the supervision and management of the national catering residue service, and the local food and drug supervision and administration departments at all levels are responsible for the supervision and management of catering services within their respective administrative areas.

Article 4 Catering service providers shall comply with laws, regulations, and food safety standards.

and relevant requirements to engage in catering service activities, be responsible to the society and the public, ensure food safety, accept social supervision, and assume the responsibility for food safety of catering services.

Article 5: Social groups and basic-level mass autonomous organizations are encouraged.

Carry out the popularization of food safety knowledge and related laws and regulations in catering services, enhance the food safety awareness of catering service providers, and improve consumers' self-protection ability; Encourage the development of technical services and promote catering service providers to improve the level of food safety management.

Industry associations related to catering services shall strengthen industry self-discipline, guide catering service providers to operate in accordance with law, promote the establishment of creditworthiness in the industry, and publicize and popularize food safety knowledge in catering services.

Article 6 Encourage and support catering service providers to adopt advanced technology and advanced management practices in order to improve the level of food safety, implement a hazard analysis and critical control point system, equip themselves with advanced food safety testing equipment, and conduct self-inspection of food or submit it to institutions with legal qualifications for inspection.

Legal Analysis: Yes, there is responsibility. The first responsible person of the catering service unit is its person in charge, who is a food producer or operator, generally an enterprise legal person, a hotel owner, etc.

Article 4 of the Food Safety Law of the People's Republic of China is responsible for the safety of the food produced and traded. Food producers and traders shall engage in production and business activities in accordance with laws, regulations and Chunyin food safety standards, ensure that food safety is complete, honest and self-disciplined, responsible to the society and the public, accept social supervision, and assume social responsibility.

The first draft of responsibility for food safety of catering service units No one is responsible for food safety legal responsibility, which means that in the catering service unit, the legal representative responsible for operating catering service activities, the main person in charge of catering service activities, and the food safety responsible person designated by the catering service unit shall be responsible for establishing a food safety management system to ensure food safety, and Jianena shall bear legal responsibility.

The operator of the catering service unit, that is, the main person in charge of the unit (legal representative or general manager), is the first person responsible for food safety.

In accordance with the provisions of China's food safety law:

Article 4 Food producers and traders shall be responsible for the safety of the food they produce and trade.

Food producers and traders shall engage in production and business activities in accordance with laws, regulations and food safety standards, ensure food safety, be honest and self-disciplined, be responsible to the society and the public, accept social supervision, and assume social responsibility.

Therefore, the operator of the catering service unit, that is, the main person in charge of the unit (legal representative or general manager) is the first person responsible for food safety.

According to Article 4 of the newly revised Food Safety Law of the People's Republic of China, food producers and traders are the first responsible persons for food safety, and shall engage in production and business activities in accordance with laws, regulations and food safety standards, be honest and self-disciplined, be responsible to the society and the public, ensure food safety, accept social supervision, and assume social responsibility.

The first responsible person of the catering service unit is its person in charge (owner), generally an enterprise legal person, a hotel owner, etc.

Legal Analysis: Yes, there is responsibility. The first responsibility of the catering service list is not equipped with the first responsibility of the position, and the person in charge is the person in charge of the food producer and operator, generally the enterprise legal person, the restaurant owner, etc.

Legal basis: Food Safety Law of the People's Republic of China Article 4 Food producers and traders are responsible for the safety of the food they produce and operate. Food producers and traders shall engage in production and business activities in accordance with laws, regulations and food safety standards, ensure food safety, be honest and self-disciplined, be responsible to the society and the public, accept social supervision, and assume social responsibility.

Answer 5: Encourage social groups and grassroots mass autonomous organizations to carry out the popularization of food safety knowledge and relevant laws and regulations in catering services, enhance the food safety awareness of catering service providers, and improve consumers' ability to protect themselves; Encourage the development of technical services and promote catering service providers to improve the level of food safety management.

1. Formulate and organize the implementation of all business operation plans of the Food and Beverage Department.

2. Supervise and implement the formalized management system of the department.

3. Evaluate the performance of direct subordinate department managers and supervisors, and implement incentives and training.

4.Hold regular meetings, cost control meetings and budget meetings of the department on a regular basis.

5. Check the operation of the department, information feedback and all safety.

6. Formulate and improve new plans and measures for operation and management.

8.Warm hospitality, humble attitude, properly handle guest complaints, continuously improve service quality, strengthen on-site supervision, adhere to the front-line command during business hours, and timely find and correct problems in service. Establish a good relationship with the guests and relay the guests' opinions on the food to the head chef to improve the work.

9.Strictly manage the equipment, materials, utensils, etc. of the restaurant, so that the accounts are consistent, and maintain the specified intact rate.

10.Pay attention to the cleanliness and hygiene of tableware and utensils, and maintain the environmental hygiene of the restaurant.

11.Do a good job of restaurant safety and fire prevention.