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in order to ensure the food safety of teachers and students, create a good dining environment in our school, and build an honest and harmonious campus and society, our unit promises to the teachers, students and society:

the premises are allowed to operate. Hang a valid food hygiene license or catering service license in the canteen (within the validity period, the annual inspection is marked, and the quantitative classification is marked with grade marks). Commitment letter of food safety in school canteen. School stores hang valid food hygiene licenses or food circulation licenses. The business premises are clean and tidy.

publicity and training are in place. Posted food hygiene and safety commitments and various management systems, food hygiene and safety consumption commitments or liability forms in dining places; Operators are aware of the significance of special rectification activities and the establishment of the system of claiming certificates, tickets and acceptance accounts. Food safety knowledge enters the window, health education class and lecture.

procurement and use of raw materials. Purchasing raw materials should go to a food production and business operation entity or market with complete licenses. It is not allowed to purchase and use livestock meat and products that have died of illness or unknown cause of death, bulk edible oil, condiments and non-food raw materials without commodity labels. Food additives shall not be abused, and the food additives used shall meet the hygiene requirements.

purchase tickets. Establish a system of claiming certificates, tickets and checking accounts.

1. Requirements for obtaining certificates: (1) Copies of business licenses and relevant licenses of suppliers who are in conformity with the purchased varieties of food raw materials. If they are designated purchases, supply contracts (except supermarkets) shall be signed and bound in the above order; (2) In addition to the requirements mentioned in the preceding paragraph, raw pork and poultry meat procurement shall also obtain a copy of the warehouse certificate and quarantine certificate of the designated slaughter enterprise; (3) Establish a list of suppliers' supply varieties and certificates.

2. Ticket demand: (1) The purchased food raw materials must have bills (invoices, receipts, white stripes, etc.) indicating the name of the supplier or the name of the market stall or the signature corresponding to the name of the supplier, and the name and quantity should be recorded; 2 supermarket purchases must have a small ticket; (3) Fixed-point procurement must have a supply list (recording the supply time, name and quantity); (4) Bill sorting can be bound or pasted on the back of the corresponding acceptance account registration book every day according to the original or photocopy for future reference.

3. Account requirements: (1) After purchasing goods every day, register and accept one by one with bills, and sign the name of the inspector; (2) The registration column contains the name of the variety, the supplier (specific to the name of the supplier or the market booth), the quantity and the signature of the inspector.

4. inspection requirements: the registered copies of documents, bills and acceptance account should be available for inspection at any time. Food warehouse management. Stored food raw materials should be classified, put on shelves, off the wall and off the ground, and bulk food raw materials should be labeled. No expired food, no non-food and sundries. There are rat prevention facilities, and there are no rat tracks and rat droppings on the ground.

management of refrigerators (cabinets) and freezers. Raw and cooked marks; Storage of raw food, semi-finished products and cooked food; Defrost and clean regularly.

hygiene of processing. Food raw materials are processed in rough machining or regional processing, and meat, aquatic products and vegetables are cleaned in cleaning pools; Cook until it is completely cooked, with the central temperature above 71℃, and store raw and cooked separately; It shall not be more than 2 hours after processing and cooking are ripe for consumption by consumers.

hygiene of food sales process. Before use, the catering sales room shall be disinfected by ultraviolet disinfection lamp, and raw food and sundries shall not be stored. There is a special refrigerator for keeping samples of food. Samples of food sold at each meal should be kept for 48 hours and recorded.

tableware should be disinfected regularly. There are special disinfection facilities and medicines, and tableware is disinfected and cleaned. Personnel are certified to work. Employees holding valid health certificates can provide inspection, and their work clothes and hats are neatly dressed.

Promiser:

xx xx XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX In order to further implement the requirements of the higher authorities on strengthening the food and health safety in school canteens, establish and improve the 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 the food hygiene and safety in school canteens. Our 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 character 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 in 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 sales; 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.

strictly: unqualified raw materials are not put into storage, not made, and unqualified food is not served outside or on the table. 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 places to ensure food quality and pollution-free transportation and storage.

Disinfect tableware regularly to prevent cross contamination. Dining room utensils are subject to four passes: one washing, two brushing, three flushing and four disinfection. Food shall be segregated into five categories: staple food and non-staple food, raw and cooked, finished and semi-finished products, food and omnivore, and food and rodenticide shall not be mixed; Raw and cooked food knives and cold meat catering utensils must be used separately and clearly marked.

Cabinets and shelves for storing food should be kept clean, free of mildew, rat marks, flies and cockroaches; The warehouse should be well ventilated.

food raw materials must be washed before use, vegetables should be washed separately from meat, and eggs should be washed before use and disinfected if necessary.

raw materials, semi-finished products and finished products, such as knives, piers, plates, barrels, pots, baskets, rags and other tools and containers, must be clearly marked, used separately, stored in a fixed location, washed after use and kept clean.

Carefully wash the cooking stoves and floors in the operation room, and carefully wipe the dining room floors, tables and chairs. The key points are that the walls, ceilings, cooking stoves, chopping boards, dining tables, kitchen cabinets, tableware and containers in the operation room are clean, the utensils are placed in an orderly manner, and the facilities for preventing dust and flies are complete. There are no rats, flies, pollution and sundries in the dining room, and the dining room floors, doors, windows, glass and the surrounding environment are sanitary.

it is strictly forbidden for other people to enter the operation room. Strengthen the management of water source and power supply, use electrical appliances in a standardized way, regularly check lines to prevent fire, 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, do a good job in implementing the health and safety system, and ensure students to 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.

promisee: