Food Hygiene and Safety Commitment 1

Ma Liuzui Town Central Primary School Hygiene Special Improvement Activity and Commitment to Develop Hygienic Habits

We are the grade of Maliu Primary School Students in this class, in order to make the campus more beautiful and everyone healthier, we solemnly promise:

Keep your hands, keep your mouth, don’t throw, don’t vomit, don’t crawl or sit on the ground, health is the best hapiness! Food Hygiene and Safety Commitment 2

I am (the person in charge of the legal representative). In order to protect the health and life safety of consumers, I solemnly promise:

1. Seriously abide by the " "Food Hygiene Law of the People's Republic of China", strictly abide by the "Hygienic Standards for Catering Industry and Collective Dining Distribution Units" and various catering hygiene requirements, provide catering services to consumers, and operate with integrity and law-abiding.

2. Hang the valid "Food Hygiene License" in a conspicuous place. Food workers who do not hold valid health certificates or training certificates will not be hired.

3. Consciously accept the supervision of health administrative departments and health supervision agencies, actively cooperate with the quantitative and hierarchical management of food hygiene supervision and the on-site health supervision publicity system of catering units, and implement the health management system and job responsibility system.

4. Comprehensively establish a food raw material procurement certification and acceptance system, and implement account management for the purchase of food raw materials.

5. Do not purchase and use counterfeit and shoddy products without trademarks, production dates, or factory names, and do not purchase and use poultry, livestock, and their products that have died of illness or with unknown causes of death.

6. Do not sell to consumers spoiled, expired or other food that is prohibited from production and operation by the state, and resolutely prevent substandard food raw materials and toxic and harmful substances from entering the catering unit.

Commitment person (legal representative or person in charge):

Year, month and day

Report hotline: Food Hygiene and Safety Commitment Letter 3

Food is the first priority for the people, and food safety is the first priority. The state of food hygiene and safety is directly related to the health and life safety of the people, and to the realization of the goal of building a harmonious Changsha and building a moderately prosperous society in an all-round way. It is our unshirkable responsibility to ensure food safety. In accordance with the provisions of the "Food Hygiene Law of the People's Republic of China" and the requirements of the Ministry of Health's "Hygienic Standards for Catering Industry and Group Dining Distribution Units", we hereby commit to:

1. In accordance with According to the requirements of food hygiene laws and regulations such as the Food Law of the People's Republic of China, we must actively implement a quantitative and hierarchical food hygiene management system. Establish and improve the unit's health management organization and various hygienic quantitative and hierarchical management systems, enhance the awareness that the unit's legal representative or person in charge is the first person responsible for food hygiene and safety, and bear overall responsibility for the unit's food hygiene and safety.

2. Strictly comply with the requirements of health laws, regulations and health standards, maintain personal hygiene of employees, and implement a daily health inspection system; ensure complete basic health facilities, ensure food hygiene, and prevent food poisoning incidents;

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3. Strictly control the purchase of goods, adhere to the purchase certificate system, do not purchase food and food raw materials that are prohibited from production and operation according to Article 9 of the "Food Hygiene Law", and establish a good food purchase and sales ledger.

4. Strengthen internal hygiene management, do not use inferior cooking oil, do not abuse food additives, and do not use non-food raw materials to process food.

5. Consciously accept the supervision of society and public opinion, actively accept the food hygiene supervision and inspection of the unit by the health administrative department, and cooperate with the health administrative department to do a good job in food hygiene and safety. Warmly receive consumers' inquiries and complaints and ensure satisfactory answers and handling to consumers.

Commitment unit:

Legal representative:

Year, month and day food hygiene and safety commitment letter 4

In order to further beautify the urban environment, Fulfilling the obligations of citizens, we are pleased to welcome the seventh on-site experience exchange meeting on spiritual civilization construction in the region to be held in our banner. We solemnly commit to the following:

1. Take pride in being hygienic, and be proud of not being hygienic. Shame, do a good job in improving environmental sanitation in front of the house and behind the house.

2. Keep indoors and outdoors clean, do not spit or urinate anywhere, and develop good hygiene habits.

3. Do not litter, do not pile up debris, and do not dump dirty water in pedestrian lanes.

4. Do not scribble or post advertisements, flyers and other promotional materials on both sides of the road, in front of and behind houses, in public places, on telephone poles and other construction facilities without permission.

5. Standardize house rentals, manage outsiders well, effectively dissuade house renters from unclean behavior, assume joint responsibility for the environmental sanitation of rental houses, and make timely corrections.

6. Carry away the construction waste produced by repairing or renovating houses in a timely manner and do a good job of cleaning.

7. Manage the poultry and pets well, and do a good job in epidemic prevention and cleaning.

8. Actively cooperate with community sanitation and cleaning personnel in cleaning work, do not discriminate against or insult community sanitation and cleaning personnel, and consciously accept social and neighborhood supervision.

Commitment person:

Food Hygiene and Safety Commitment Letter 5, 20xx

Dongli District Huaming Street Management Committee:

I plan to open a snack bar in Huaming Homestead, specializing in Yunnan rice noodles. In order to ensure food hygiene and safety, in accordance with the provisions of the "Food Hygiene Law of the People's Republic of China" and the requirements of the Ministry of Health's "Hygienic Standards for Catering Industry and Group Dining Distribution Units", the following commitments are made:

1. Strictly comply with the requirements of health laws, regulations and health standards, do a good job in personal hygiene of employees, implement a daily health inspection system, and ensure that employees wear clean work clothes and hats, do not expose their hair, do not leave long nails, do not apply nail polish, and do not wear Accessories, male employees should not have long hair and beards; wash hands before operation and keep them clean; do not cough or sneeze near food, tableware, and kitchen utensils; take off work clothes before going to the toilet, and must wash hands after going to the toilet; found Anyone with symptoms that hinders catering hygiene and safety will be removed from work immediately; internal health management will be strengthened to ensure complete basic health facilities.

2. Strictly control the purchase of goods, adhere to the purchase certificate system, never purchase "three noes" food, raw (auxiliary) materials and expired and spoiled food, and never purchase livestock, poultry and meat from unknown sources. For its products, do not purchase food and food raw materials whose production and operation are prohibited according to Article 9 of the "Food Hygiene Law", and maintain a good food purchase and sales ledger.

3. Strictly abide by food production and processing operating procedures. Food processing must be cooked thoroughly, and food additives must be used in strict accordance with national standards; strictly adhere to the system of food tasting and sample retention, and keep food samples in sufficient quantities. Enough and enough time to strictly prevent the occurrence of mass food poisoning incidents.

4. Formulate an emergency response plan for food poisoning and public health emergencies, ensure timely recall of food provided that may cause major personal safety accidents, and promptly and properly handle public health emergencies event.

5. Consciously accept the supervision of public opinion, actively cooperate with the health administration department in the store's food hygiene supervision and inspection, warmly receive consumers' inquiries and complaints, and ensure that consumers are given satisfactory answers and solutions.

If I violate the above commitments and cause losses to consumers, I will voluntarily accept the corresponding penalties from the catering hygiene supervision agency.

Commitment person:

Food hygiene and safety commitment letter 6 on October 12, 20xx

Commitment unit (or individual): Legal representative (or person in charge) ): In order to further strengthen industry self-discipline, consciously standardize food production and operation activities in catering service links, and effectively protect the health of the people, I (the unit) commits to the following:

1. Strictly abide by the "People's Health Commission of the People's Republic of China" and the National Food Safety Law, "Measures for the Supervision and Administration of Food Safety in Catering Services", "Hygienic Standards for Catering Industry and Group Dining Distribution Units" and other laws, regulations and standards, establish and improve the unit's health management organizational system, and strengthen the unit's legal representative The person (or person in charge) is the first person responsible for food hygiene and safety, formulates a food safety accident handling plan, and takes full responsibility for the food hygiene and safety of the unit.

2. Seriously fulfill food safety responsibilities, clarify the job responsibilities of each position, assume the quality responsibility for corresponding products in accordance with the law, and actively accept supervision.

3. Hold a valid catering service license (or food hygiene license) and post it or hang it in a conspicuous place in the dining place; employees must hold a valid health certificate and have passed health knowledge training to work, and establish health files for employees and training files.

4. Establish a system for purchasing certificates, inspections, and registrations for food, raw materials, and food additives. Carefully check whether the supplier's business qualifications, product qualification certificates, product labels and product quality meet legal requirements. Strict incoming inspection of milk and dairy products, poultry and livestock products, aquatic products, edible oils and fats, liquor, wine, food additives, disposable chopsticks, disposable plastic lunch boxes and other key foods and raw materials, food additives, and health-related products Ask for certificates and tickets, and build a ledger. Do not purchase or use raw (auxiliary) materials or foods that do not meet the requirements of hygienic standards, do not abuse food additives, do not illegally add non-edible substances, do not purchase or use unknown sources, private slaughter and indiscriminate slaughter, water injection, diseased pigs and diseased pork and other products.

5. Do not purchase or use food and food additives with incomplete labels, damaged packaging, or expired shelf life; do not purchase or use imported food, raw materials, or food additives without Chinese labels.

6. Rough processing, cutting, cooking, warehouse (cold dishes, pastry room, water bar) and other rooms and facilities are complete and in normal use. The cold dish (cooked food) room is strictly equipped with "dedicated personnel, special rooms, special tools and equipment, special refrigeration facilities, and special disinfection facilities"; raw and cooked food, raw materials and food to be processed, and finished products are never mixed to strictly prevent cross-contamination; provide and use sterilized and safe tableware. Food and raw materials are stored separated from the floor and separated by walls, and placed in categories.

7. Engage in catering service activities within the permitted scope and strictly implement the 48-hour sample retention system.

8. Seriously handle consumer complaints and suggestions, be an honest and trustworthy catering operator, and actively cooperate with the supervision and inspections carried out by the health supervision department in accordance with the law.

Commitment person (legal representative or owner):

Food hygiene and safety commitment letter 7

In order to ensure the safety and hygiene of canteen tableware and food, We welcome supervision from all employees of the company. All restaurant staff must undergo a strict physical examination before taking up their posts, and they must pass the examination before they can start working. All processing procedures are strictly carried out in accordance with the relevant provisions of the Food Hygiene Law. Here, the restaurant employees promise to all dining employees:

1. In line with the purpose of "honest service, employees first", we will serve with a smile, treat others politely, and provide employees with hygienic and delicious meals.

2. All employees must hold a physical examination certificate issued by the health and disease prevention station before they can work. Ensure that staff hold valid health certificates when working and maintain personal hygiene.

3. A designated person is responsible for food procurement to ensure regular procurement channels so that employees can eat safe rice, noodles, safe meat and other foods. Do not purchase or use raw (auxiliary) materials or foods that do not meet the requirements of hygienic standards, and never purchase poultry, livestock and meat from unknown sources, privately slaughtered indiscriminately, water-injected, sick, poisoned, and without certificates or invoices, and their products. products, etc.

4. During food processing, strictly abide by food processing hygiene requirements. Rotten and spoiled food must not be processed. It must be cleaned before processing. Cleaning work must not be done after processing. Food must be processed and processed carefully.

5. Ensure the sanitation facilities and environmental conditions that continue to ensure food hygiene and safety, and prevent the occurrence of food poisoning and food-borne diseases.

6. Strictly follow the principles of scientific mix and reasonable nutrition, carefully prepare nutritious meals, ensure that the three meals supplied are produced on the same day, and the amount of food from the finished product to the consumption of meat (large quantities) does not exceed 3.5 hours, generally no more than 2 hours for food to ensure the quality of the food (color, aroma, taste).

7. The equipment and utensils of the restaurant shall comply with the health and safety requirements related to national health management.

The cleaning and disinfection of kitchen equipment and utensils are the responsibility of each work station. There is a dedicated person responsible for the disinfection of tableware. Tableware must be strictly washed and disinfected after each meal. All tableware is cleaned and disinfected in strict accordance with the one-flush, two-brush, three-clean and four-disinfection process specifications: brush with food detergent - rinse with clean water - disinfected and stored with ultraviolet light to ensure the safety, hygiene and reliability of the tableware. Clean and disinfect the operating room, kitchen equipment, tableware, and surrounding environment every day.

8. Strictly require that the kitchen and dining room be free of dust, garbage, cobwebs, stains, etc.

9. Actively create an elegant, clean and hygienic dining environment so that employees can dine comfortably.

Commitment person: Food Hygiene and Safety Commitment Letter 8

In order to prevent the occurrence of food contamination and poisoning accidents and ensure the food hygiene and safety of teachers and students in the school, for the "daily teaching work of the school" To create a stable and harmonious social environment, as a food production and operation unit and an individual, we will conscientiously fulfill our legal obligations, be responsible for food hygiene and safety, and solemnly promise:

1. Seriously abide by the "People's Government of the People's Republic of China" * The Food Hygiene Law of the People's Republic of China, the Regulations on School Food Hygiene Work, and other relevant laws and regulations, establish and improve food hygiene management systems and job operating specifications, strengthen hygiene management, and ensure that all systems are implemented.

2. The principal shall strictly fulfill the obligations of the first person responsible for food hygiene and safety and ensure the hygiene and safety of food processed and sold.

3. Obey the supervision and management of the health administrative department and the school, and seriously rectify the health supervision opinions put forward.

4. Strengthen the management of food procurement certificates, establish a food raw material purchase and sales ledger system, a 48-hour Liuyang system for meals, strictly prohibit the sale of "three noes" food and spoiled food in canteens, and regularly check the health and safety of drinking water. , to ensure the food hygiene and safety of teachers and students.

5. Process food in accordance with operating specifications, strictly manage food processing links, and eliminate potential food poisoning risks.

6. Establish a food poisoning emergency response plan. When food poisoning occurs, the plan should be activated promptly and reported to the local health administrative department in a timely manner. At the same time, the site should be protected and the food, raw materials, and tools that caused food poisoning should be sealed. , equipment, and actively cooperate with the health administration department to investigate and handle food poisoning accidents.

7. Ensure safe and secure food is provided to consumers.

8. Employees must maintain personal hygiene, wear neat work clothes and hats, and hold valid health certificates and training certificates when working.

9. The above commitments will not be affected by changes in the responsible person. If the person responsible changes, the successor will continue to perform the duties.

Responsible unit:

Commitment person:

September 22, 20xx