Food production safety responsibility commitment

Food Production Safety Responsibility Commitment (Selected 5)

In today's society, more and more people are in contact with and use the letter of commitment, the letter of commitment is to put the verbal commitment written standardization of a product. I believe that many friends are very distressed to write a letter of commitment, the following is my collection of food production safety responsibility commitment (selected 5), for reference only, welcome to read.

Food Production Safety Responsibility Commitment 1

In order to protect the dietary safety of teachers and students, to create a good dining environment in our school catering, build integrity and harmony of society, the unit is hereby open to the community to commit to:

First, strictly abide by the "Chinese People's **** and the State Food Safety Law," and other relevant laws and regulations, the strict implementation of the catering service industry norms, and firmly establish a safety First, the concept of integrity management.

Second, the strict implementation of health management system for employees, regular health checks and food safety knowledge of employees training. Second, to ensure that the environment inside and outside the restaurant is clean, to take effective fly, rodent, dust facilities.

Third, the food production process standardized and affixed to the safety requirements. In the process of food production and management to ensure that the use of non-food raw materials to process food, do not use excessive use of additives, do not use expired and contaminated food, do not use non-food utensils and containers, packaging materials, do not use non-sterilized qualified utensils, tools, containers.

Fourth, the strict procurement of food materials and purchase and acceptance of customs, the establishment of food purchase inspection record system, purchase check the supplier's license and relevant documents and the establishment of food purchases and purchase and acceptance of accounts, do not purchase corrupt and spoiled, poisonous and harmful, from unknown sources of food ingredients and food.

Fifth, the strict implementation of cleaning, disinfection and cleaning system of food (drinking) utensils, in accordance with the standard process of cleaning and disinfection of food (drinking) utensils, without disinfection of food and beverage utensils shall not be available for teachers and students to use.

Six, strengthen the owners of food service units (legal representative) for the first responsibility for food safety awareness, the implementation of food service food safety management system, such as the supply of food damage to the rights and interests of consumers, voluntarily in accordance with the "People's Republic of China *** and the State Food Safety Law," and other laws and regulations to understand the provisions of the treatment. The unit will strictly fulfill the above commitments, the community and the public is responsible for ensuring food safety, understanding of social supervision, social responsibility.

Committed by:

Date:

Commitment to Food Production Safety Responsibility 2

In order to conscientiously implement the "Food Safety Law", to ensure the safety of food distribution, this operator solemnly guarantees:

I. Strictly in accordance with the "Food Safety Law" and other laws and regulations to engage in food business activities, responsible to the community and the public, integrity, to ensure that the operating Food safety, understanding of social supervision, social responsibility.

Second, with the operation of food varieties, the number of food ingredients and food processing, packaging, storage and other sites appropriate and fit the following requirements:

(a) business premises and toxic, hazardous places and other sources of pollution to adhere to the prescribed distance;

(b) business premises and personal living space separate;

Third, with the operation of food varieties, the number of appropriate disinfection, dressing, washing, lighting, ventilation, antiseptic, dust, fly, rodent, insect, washing, and treatment of wastewater, storage of garbage and waste equipment or facilities and fit the following requirements:

(a) equipment and facilities, spatial layout and operating procedures designed to fit the regulations. Reasonable layout;

(b) storage, transportation, loading and unloading of food containers, tools and equipment safe, harmless, adhere to the clean, in line with the temperature required to ensure food safety and other special requirements, shall not be transported with food and toxic, hazardous substances;

(c) have a sufficient number of safe and harmless tools, containers, marked clearly, to prevent cross contamination of food and non-directly imported food, raw materials and finished products. Food, raw materials and finished products cross-contamination;

(d) food containers, tools and equipment and personal household items are strictly separated. Fourth, the establishment of health management system for employees. Operators to conduct the necessary annual health checks, obtain a health certificate to engage in food business activities. Adhere to personal hygiene, wash their hands when selling food, wear clean clothes and hats. Fifth, the establishment of food purchase inspection record system. Procurement of food check the supplier's license, business license and food qualification documents, and truthfully record the name of the food, specifications, quantity, production batch number, shelf life, supplier's name and contact information, date of purchase and other information, retention period of not less than two years. Create conditions for the use of electronic ledgers as soon as possible.

Six, in accordance with the requirements to ensure food safety storage of food, regular inspection of shelves and inventory of food, timely cleanup of spoiled or more than the shelf life of the food.

Seventh, for self-inspection or the administrative department announced unqualified food, immediately take measures to remove from the shelves and seal, stop selling, make relevant records and notify the relevant producers and operators and consumers, and to help do a good job in the recall of unqualified food.

Eight, food advertising information is true and legitimate, does not contain false, exaggerated information, does not involve disease prevention, treatment functions.

IX, the operation of prepackaged food, fit the following requirements:

(a) in accordance with the food labeling warning signs, warning instructions or precautions required to sell;

(b) imported prepackaged food packages with Chinese labels and Chinese instructions, set out the origin of the food as well as the name of the agent in the territory, address, contact information.

Tenth, the operation of bulk food, fit the following requirements:

(a) storage of bulk food, in the storage location marked with the name of the food, date of production, shelf life, production plant address and contact information;

(b) the sale of bulk food, bulk food containers, packaging, labeled with the name of the food, date of production, shelf life, name and contact information of the producer and operator. and contact information.

Commitment:

Date:

Commitment to Food Production Safety Responsibility 3

Food safety is closely related to everyone in society, and it is the responsibility of every teacher working in early childhood education. In order to ensure the quality of food, to protect the children's health and safety, Liangzhou District, the second kindergarten class teachers solemnly promise:

First, adhere to the idea that young children's personal health and safety is higher than everything else, and always follow the value of health is the concept of life, food safety work on the first place in the work, and always bear in mind that the responsibility for food safety is heavier than Mount Tai.

Second, the strict feeding off, eliminate the expiration date, spoiled, rotten food for young children to eat.

Third, in the park under the unified arrangement, design of educational activities related to food safety, food safety from the children, so that children from childhood to develop good hygiene and eating habits, from childhood to understand the knowledge of food safety.

Fourth, make full use of the home contact bar and other resources for children and parents to carry out food hygiene publicity, so that the food hygiene and safety of my class so that parents and the community in a timely manner to know, so that the community to monitor.

Fifth, to grasp the classroom environmental hygiene, with the class and childcare teachers to do their part, and supervise each other.

Sixth, the strict implementation of personal hygiene system, in the park when the teacher to wear uniform issued uniform uniforms, caps, do not wear rings, do not paint nail polish. Class teachers, children are to do diligently wash their hands, nail clipping, diligent bathing and haircutting, diligent washing clothes, bedding, diligent change of work clothes, hats. They don't spit and don't litter.

Seven, strictly good disinfection of tableware and utensils off, according to the prescribed procedures for cleaning tableware, to achieve timely disinfection of tableware, cleaning.

viii. The teacher in charge of the class is dedicated to do so that the food and drug safety problems early detection and prevention, if the situation is found, it should be accurate and timely report, do not late, omission and concealment of the report.

Commitment:

Date:

Food Production Safety Responsibility Commitment 4

Food safety is closely related to everyone in the whole society, it is more we are engaged in food production and management activities. Units and individuals *** with the responsibility. In order to ensure the quality of food, to protect the health and safety of consumers, Cayenne Lake to the community solemn commitment:

First, adhere to the consumer's personal health and safety above all the ideas, always follow the "product that is the character, health is life" value concept, food safety work in the first place in the work.

Second, firmly establish the food production and operation of food safety is the first person responsible for the idea, always keep in mind that the responsibility for food safety is heavier than Mount Tai.

Third, to comply with the "honest and trustworthy" business ethics, strict fulfillment of the "Agricultural Products Quality and Safety Law", "People's Republic of China *** and the State Food Safety Law", "Product Quality Law", "Consumer Rights and Interests Protection Law", "People's Republic of China *** and the State Animal Epidemic Control Law" and other laws and regulations of the responsibility and obligation.

Fourth, firmly establish the concept of "health and integrity", and resolutely abide by the food access system. Health and integrity" as the survival and development of the Cayenne Lake ` fundamental, to establish a "safe dining" brand image, so that consumers eat more safe and secure; strictly good raw material procurement and supply acceptance, the establishment of purchase, sales and acceptance of the traceability system.

Fifth, licensed, licensed and law-abiding business. Food hygiene strictly implement the "food five four system", from purchasing to production to strictly do: unqualified materials do not store, unqualified materials do not make, unqualified materials do not external end, unqualified materials do not table. Kitchen implementation of the "five" management, that is, "often organization, often reorganization, often clean, often standardized, often self-discipline," in order to achieve cleanliness, standardization, sanitation, daily, fast requirements.

Six, strictly the operation of raw materials to ensure that the processing of food in line with quality standards and health standards. Effective implementation of agricultural quality and safety laws and regulations to ensure that the production of pollution-free agricultural products, green (organic) food production technology standards, technical specifications for production, and resolutely eliminate the use of prohibited pesticides, antibiotics and food additives and other production works.

VII, strictly good practitioners health, so that the staff must have health certificates, annual health checks and health knowledge training; strictly good tableware disinfection, and seriously implement the "Food Sanitation Law" of the relevant provisions to ensure that the dining environment is reasonably laid out, complete sanitation and disinfection facilities.

Eight, actively cooperate with the government's supervision, consciously accept the supervision of the community and the masses, and actively participate in the construction of the food safety credit system work to improve the safety and credit consciousness of practitioners, self-restraint and professional ethics.

Committed by:

Date:

Food Production Safety Responsibility Commitment 5

In order to effectively prevent food poisoning, food-borne illnesses and other food safety incidents in food service, to protect the health of the majority of consumers, so as to promote the healthy development of catering industry and the economy of Gaoxian County, according to the "People's Republic of China *** and the State of Food Safety Law", the unit to make the The following commitment:

Strictly abide by the "Chinese People's **** and the State Food Safety Law", "Regulations for the Implementation of Food Safety Law" and "Food Service Food Safety Supervision and Management Measures" and other laws and regulations, to achieve good faith and abide by the law, light business, and to effectively establish the first responsible for food safety in the food service awareness of the responsibility of the first person;

Strictly food purchases, improve the tickets, certificates, and acceptance of purchases system, never purchase, process food without food name, production unit, production address, date of production and shelf life, as well as packaging is incomplete or beyond the shelf life of the food; do not abuse food additives;

do not employ no health certificate of personnel engaged in contact with food work, do not use food utensils that are not effectively disinfected; do not use unqualified paper towels, disposable chopsticks and foaming lunch boxes; the implementation of the management system of food waste disposal; implementation of the food and kitchen Waste disposal management system; actively cooperate with the supervision of the food service regulatory authorities, consciously accept the supervision of the community and the public, to improve the safety awareness of practitioners, self-restraint and professional ethics.

This commitment in duplicate, xx Food and Drug Administration and commitment to the unit each one.

Committed by:

Date:

;