1 In order to ensure employees' healthy working life, effectively serve employees, further implement the requirements on strengthening food hygiene and safety in canteens, establish and improve food hygiene and safety of employees and relevant rules and regulations, and in line with the principle of serving employees and putting safety first, we hereby make the following commitments to ensure food hygiene and safety in canteens.
First, strictly implement the Food Hygiene Law to prevent "diseases from entering the mouth" and ensure the health of diners. The food workers in the canteen must have a physical examination once a year and can only take up their posts with a valid health certificate. Resolutely dismiss those who have infectious diseases.
Two, into the canteen of grain, oil, vegetables and other raw materials, all designated procurement, to ensure the quality of food, and ensure that there is no pollution in transportation and storage.
Third, do a good job of tableware disinfection on a regular basis to prevent cross-contamination.
Four, food cabinets, shelves should be kept clean, no mildew, rats, flies, cockroaches; The warehouse should be well ventilated.
Five, food raw materials must be washed before use, vegetables should be washed with meat and aquatic products, eggs should be washed before use, if necessary, disinfection.
Six, raw materials, semi-finished products, finished products, knives, piers, plates, barrels, pots, baskets, rags and other tools and containers must be clearly marked, and used separately, located and stored, washed after use and kept clean.
Seven, carefully clean the cooking stoves and floors in the operating room, carefully wipe the dining room floor and tables and chairs, focusing on cleaning the walls, ceilings, cooking stoves, chopping boards, dining tables, kitchen cabinets, tableware and containers in the operating room, putting the utensils in order, equipped with complete dust-proof, fly-proof and rat-proof facilities, and keeping the dining room floor, doors and windows, glass and the surrounding environment clean.
Eight, it is forbidden to other personnel to enter the operation room. Strengthen the management of water source and power supply, standardize the use of electrical appliances, regularly check lines to prevent fires, and regularly clean water towers to ensure water hygiene.
Nine, to clean the canteen regularly, regularly carry out the work of preventing flies and rodents, and conscientiously do a good job in epidemic prevention.
Ten, the company's relevant leaders should always check the quality of food, pay special attention to the implementation of the health system, to ensure that employees eat enough.
This letter of commitment is made in duplicate, one for filing and the other for keeping by the promisor.
This letter of commitment is made in duplicate, one for filing and the other for keeping by the promisor.
Commitment: Department to which the post belongs: Department Head (signature):
date month year
In order to ensure the personal safety of students, according to the requirements of food safety and the principle of serving students and putting safety first, the school signed a letter of commitment on safety responsibility with the heads of shops and canteens.
1. The purchase channels of grain, oil and vegetables must be normal, and the procedures such as ticket handover should be complete, filed and stored without pollution.
2, food should be cooked, don't supply students with cold, moldy food, to prevent food poisoning, seriously implement the food sample retention system.
3. The employees in the shopping mall canteen must be healthy and free from infectious diseases.
4. The person in charge of the canteen must be responsible for the safety of students' dining time.
5, to regularly disinfect the canteen stove, do a good job in the workshop canteen operation room health.
6. The person in charge of the canteen maintains the order of students' meals and prevents safety accidents such as crowding and scalding.
7. Sign a responsibility system for safety work. In case of food poisoning and other safety accidents, shops and canteens will be responsible for all the consequences, and major issues will be handled by higher authorities and even the judicial department.
8. This responsibility letter shall come into effect as of the date of signing, and the validity period shall be two copies a year.
School (seal): _ _ _ _ _ _ _ _ _ _
Person in charge of canteen: _ _ _ _ _ _ _ _ _ _ _
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Food is the most important thing for people, and food safety comes first. It is our unshirkable responsibility to ensure the safety of catering service in school canteens. In order to further implement the requirements of higher authorities on strengthening food hygiene and safety in school canteens, establish and improve food hygiene and safety in schools and relevant rules and regulations, and in line with the principle of serving teachers and students and putting safety first, the following commitments are made to ensure food hygiene and safety in school canteens. This canteen solemnly promises:
Adhere to the principle that the personal health and safety of teachers and students are above everything else, follow the business philosophy that products are personal quality and safety is life, firmly establish the consciousness of the first person responsible for food safety in catering services, and always put food safety in the first place in all work.
Abide by the business ethics of honesty and trustworthiness, and strictly fulfill the responsibilities and obligations stipulated by the Food Safety Law, the Product Quality Law, the Consumer Protection Law and the Animal Epidemic Prevention Law.
Strictly control the procurement and acceptance of raw materials, and establish a traceability system for purchase and sale; Strictly control the health of employees, so that employees must have health certificates; Strictly disinfect tableware and utensils to ensure a reasonable layout of the catering environment and complete sanitation and disinfection facilities.
Strict: unqualified raw materials are not put into storage, not made, and unqualified food is not served. In the process of food production, illegal addition of non-edible substances and abuse of food additives are prohibited. Ensure that the processed catering food meets the quality standards and hygiene requirements.
All raw materials such as grain, oil and vegetables entering the canteen are purchased at designated points to ensure food quality and pollution-free transportation and storage.
Disinfect tableware regularly to prevent cross contamination. Dining room utensils have to go through four levels: one wash, two brushes, three flushes and four disinfections. Food should be divided into five categories: staple food and non-staple food, raw and cooked, finished and semi-finished products, food and omnivore, and food and rodenticide should not be mixed; Raw and cooked food knives and cold meat tableware must be used separately and clearly marked.
Food cabinets and shelves should be kept clean, free of mildew, mouse marks, flies and cockroaches; The warehouse should be well ventilated.
Food ingredients must be washed before use, vegetables should be washed separately from meat, eggs should be washed before use and disinfected if necessary.
Tools such as knives, piers, plates, buckets, pots, baskets, rags and containers for raw materials, semi-finished products and finished products must be clearly marked, used separately, stored in a fixed place, washed after use and kept clean.
Carefully clean the stove and floor in the operation room, and carefully wipe the tables and chairs in the restaurant. The key point is that the walls, ceiling, stove, chopping board, dining table, kitchen cabinet, tableware and containers in the operation room are clean, the utensils are placed in an orderly manner, and the dust-proof, fly-proof and rat-proof facilities are complete. The dining room is free of rats, flies, pollution and sundries, and the floor, doors and windows, glass and surrounding environment of the dining room are sanitary.
No other personnel are allowed to enter the operation room. Strengthen the management of water source and power supply, standardize the use of electrical appliances, regularly check lines to prevent fires, and regularly clean water towers to ensure water hygiene.
It is necessary to disinfect the kitchen utensils in the canteen regularly, clean the environment regularly, kill flies and rats regularly, and do a good job in epidemic prevention.
Invite relevant school leaders to regularly check the quality of meals, pay special attention to the implementation of the health and safety system, and ensure that students eat healthily.
Actively cooperate with the catering service supervision department and consciously accept supervision; Improve the food safety awareness, integrity management awareness and professional ethics of all employees in this canteen.
Commitment canteen: person in charge (signature):
Competent leader:
20xx August 5th
Canteen safety commitment 4 xxx:
In order to ensure the health and safety of all teachers and students, maintain the normal teaching order of the school, ensure food safety and effectively prevent and control infectious diseases. On behalf of all the staff in a canteen, I solemnly promise:
1. Strictly abide by the provisions of People's Republic of China (PRC) Food Safety Law, Food Safety Supervision and Management Measures for Catering Services and Hygienic Management Regulations for School Dining Rooms and Group Dining. Employees engaged in catering business activities must hold valid health certificates to ensure food hygiene and safety.
2, earnestly fulfill the responsibility of food hygiene and safety, implement the superior food safety documents, the spirit of the meeting, take the initiative to accept the supervision of the school and the superior functional departments, earnestly implement the rectification opinions put forward by the superior functional departments. Implement food safety self-inspection, regular staff training meetings, canteen safety and other relevant regulations. Strengthen the sense of food safety responsibility, implement the school food safety management system, and strengthen food safety management.
3. Strictly control the procurement acceptance, and strictly implement the system of procurement claim, ticket claim and ledger registration. Items are placed in a standardized and orderly manner, with partition walls off the ground and classified on shelves.
4. Strictly control the processing operation process, conscientiously implement the food sample retention system, ensure the safety of food for meals, and put an end to the phenomenon of leftovers.
5, immediately after each meal, the canteen internal health, keep clean and tidy.
6. All staff in the canteen are forbidden to smoke after entering the campus. Anyone who smokes in the canteen will be fined 100 yuan each time.
7. All staff in the canteen are forbidden to bring children into the campus. If there is an accident, the school will not be responsible for the consequences.
Signature of the promisor:
date month year
In order to further improve safety management, eliminate potential safety hazards and plug loopholes in time, ensure the life safety of employees, ensure their healthy working life, effectively serve employees, strictly implement the requirements of strengthening catering hygiene and management safety in staff canteens, establish and improve food hygiene and safety for employees, follow the principle of serving employees and safety first, and ensure food hygiene and safety in staff canteens, we hereby make the following commitments.
First, strictly implement the Food Hygiene Law to prevent "diseases from entering the mouth" and ensure the health of diners. The food workers in the canteen must have a physical examination once a year and can only take up their posts with a valid health certificate. Resolutely dismiss those who have infectious diseases.
Second, various raw materials such as grain, oil and vegetables. When you enter the canteen, you should buy it at the designated point, and the Committee will randomly select it to ensure the quality of food, and the transportation and storage will be pollution-free.
Third, do a good job of tableware disinfection on a regular basis to prevent cross-contamination.
4. The cabinets and shelves where food is placed should be kept clean, free from mildew, rat marks, flies and cockroaches; The warehouse should be well ventilated.
Five, food raw materials must be washed before use, vegetables should be washed with meat and aquatic products, eggs should be washed before use, if necessary, disinfection.
Six, raw materials, semi-finished products, finished products, knives, piers, plates, barrels, pots, baskets, rags and other tools and containers must be clearly marked, and used separately, located and stored, washed after use and kept clean.
Seven, carefully clean the cooking stoves and floors in the operating room, carefully wipe the dining room floor and tables and chairs, focusing on cleaning the walls, ceilings, cooking stoves, chopping boards, dining tables, kitchen cabinets, tableware and containers in the operating room, putting the utensils in order, and ensuring that the dining room is free of rats, flies, pollution and sundries, as well as the dining room floor, doors and windows, glass and the surrounding environment.
Eight, it is forbidden to other personnel to enter the operation room. Strengthen the management of water, power and gas pipelines. When using gas and electrical appliances, it is necessary to standardize the operation, regularly check pipelines and lines to prevent fires, and regularly clean water towers to ensure water hygiene.
Nine, to regularly clean the canteen hygiene, regularly do a good job of fly prevention and rodent control, and do a good job in epidemic prevention.
Ten, the relevant person in charge should always check the quality of food, pay special attention to the implementation of the health system, strictly implement the canteen safety management.
This letter of commitment is signed once a year, in duplicate, one for file and one for the promisor to keep.
Commitment (signature):
Department:
Squadron Leader (signature):
date month year
Commitment to canteen safety Article 6 Food is the first priority for the people, and safety is the first priority for food. It is the unshirkable responsibility and obligation of every catering unit to provide consumers with hygienic and safe food. As the main body responsible for food hygiene, we know that the food hygiene and safety situation is directly related to the health and life safety of the broad masses of people, and to the realization of the goal of building a harmonious society and building a well-off society in an all-round way. We will ensure food hygiene and safety through all effective management means, and be responsible to the society and consumers, and hereby solemnly promise to the society:
1. Strictly abide by the provisions of laws, regulations and standards such as the Food Safety Law of People's Republic of China (PRC), Hygiene Standard for Catering Industry and Collective Dining Distribution Units, and Food Hygiene Management Measures for Catering Industry, enhance the awareness that the legal representative (or person in charge) of the unit is the first person responsible for food hygiene and safety, and take full responsibility for the food hygiene of the unit.
2. Ensure that employees have valid health certificates, do a good job in personal hygiene of employees, and conscientiously implement the daily health inspection system.
3. Ensure that there are sanitary facilities and environmental conditions that continuously guarantee food hygiene and safety, and put an end to food poisoning and food-borne diseases.
4, to ensure the establishment of food and its raw materials purchase vouchers, inspection and acceptance, record system, establish a good food purchase and sale ledger.
5. Do not purchase and use fake and inferior products without trademarks, factory dates and factory names, and do not purchase and use products such as livestock that have died of illness or unknown causes.
6. Do not sell spoiled, expired and other foods prohibited by the state, and resolutely put an end to unqualified food raw materials and toxic and harmful characteristics entering catering units.
In the process of food processing, food additives should be used in accordance with the Hygienic Standard for the Use of Food Additives. Do not use food additives beyond the scope, do not use food additives in excess, and do not use non-food raw materials or food additives.
8. Hang the valid catering service license in a conspicuous position. Food practitioners who do not hold valid health certificates and training certificates shall not be employed.
9. Consciously accept the supervision of the food supervision and administration department, actively cooperate with the food safety and on-site food safety supervision and publicity system of catering units, and implement the catering service system and post responsibility system.
Commitment (legal representative or person in charge):
date month year
In order to implement the Interim Provisions of the Municipal Education Bureau on Implementing the Responsibility of the Production and Business Units for Safety in Production and the Commitment System of the Legal Representative for Safety in Production, I, as the person in charge of school safety work, promise to seriously implement the laws, regulations, policies and work requirements of the state and autonomous regions on safety in production, actively implement the responsibility of the main body for safety in production, and strive to do a good job in school safety work in this position and reduce the number of students.
Solemnly promise:
1, conscientiously study and implement the laws and regulations of the superior, publicize safety knowledge, and pay special attention to the implementation of safety measures.
2, actively assist the director to do a good job in school safety, responsible for campus safety.
3. Organize regular safety inspections (once a month), and analyze and study the rectification measures for potential safety hazards.
4, organize the formulation of school safety management system, and urge the offices to implement.
5. Do a good job in the configuration and management of school safety facilities to make them in the best condition.
6. Actively cooperate with the director to investigate and deal with sudden safety accidents in our school, and assist the director to deal with the aftermath.
7, actively pay special attention to the school safety management team construction, improve the professional quality of safety management personnel.
If you violate the above commitments and fail to perform the duties of school safety management, resulting in a liability accident, you will voluntarily accept the following penalties:
1. If an accident occurs within my responsibility, I shall bear the corresponding economic compensation;
2. At the same time, accept the corresponding disciplinary action;
3. If it constitutes a crime, it shall be subject to corresponding criminal punishment;
4. If the circumstances are serious, such as not reporting according to law or obstructing or refusing the investigation and handling of accidents, corresponding disciplinary and administrative sanctions shall be given.
This letter of commitment is valid for a long time from the date of signing; If the post changes, it shall be implemented according to the new post commitment.
Signature of the promisor:
20xx year x month x day