The following is a sample letter of commitment on food safety for everyone. I hope it will help you. Please pay attention to more samples! Model essay on food safety commitment (1)

1. We promise to implement all national laws and regulations on food safety.

2. Our company guarantees that the food produced by us will not be added with substances other than GB2761-2111 as food additives. Do not use food additives excessively.

3. ensure that the food produced by this unit meets the product standards (national).

4. if the food produced by our company has food safety problems, our company must bear corresponding legal responsibilities. And actively rectify under the guidance of the regulatory authorities.

we must put the corporate responsibility of food safety in the first place to provide consumers with qualified and safe food.

promisee:

year? Month? Day? Letter of Commitment on Food Safety (II)

In order to conscientiously implement the Food Safety Law and ensure the safety of food production and circulation, this operator solemnly promises:

1. To engage in food production and business activities in strict accordance with the Food Safety Law and other laws and regulations, be responsible to the society and the public, operate in good faith, ensure the safety of the food produced and operated, accept social supervision and assume social responsibilities.

Do not purchase and use pork supplied by non-designated slaughter units that has not passed quarantine inspection (party member Public Commitment), and livestock meat and its products that have died of illness or unknown causes. Do not purchase and use condiments such as rice, noodles, edible oil and soy sauce without legal sources. Do not purchase food processed with non-edible salt or toxic and harmful substances. Do not purchase and use food additives without hygiene license, and do not abuse food additives beyond the scope and dosage. Do not purchase and use rotten, deteriorated or sensory abnormal food and its raw materials, as well as puffer fish, wild mushrooms and other animals and plants containing toxic and harmful substances. Do not purchase and use food and food products from producers and operators without legal licenses. Do not purchase and use prepackaged foods without food name, production unit, production address, production date and shelf life, and with incomplete packaging or beyond the shelf life. Do not hire people who have no health certificate to engage in food contact, and do not use tableware that has not been effectively disinfected. Do not operate other foods whose production and operation are prohibited by the Food Sanitation Law.

2. Having sites for food raw material handling, food processing, packaging and storage that are suitable for the variety and quantity of food produced and operated, and meeting the following requirements:

(1) The business premises shall keep a specified distance from toxic and harmful sites and other pollution sources;

(2) the business premises are separated from the personal living space;

(3) Keep the internal environment of the business premises clean and tidy;

3. Equipment or facilities for disinfection, changing clothes, washing, lighting, ventilation, antisepsis, dustproof, fly-proof, rodent-proof, insect-proof, washing, waste water treatment and garbage and waste storage that are suitable for the variety and quantity of food produced and operated, and meet the following requirements:

(1) The space layout and operation flow design of the equipment and facilities conform to the regulations and are reasonably arranged;

(2) containers, tools and equipment for storing, transporting and loading and unloading food are safe, harmless and clean, and meet the special requirements such as the temperature required to ensure food safety. Food shall not be transported together with toxic and harmful articles;

(3) Have enough tools and containers that are safe and harmless, with obvious signs, so as to prevent cross-contamination between direct imported food and indirect imported food, raw materials and finished products;

(4) Food containers, tools and equipment are strictly separated from personal daily necessities.

IV. Control requirements of production and processing process

(1) The raw and auxiliary materials used shall meet the requirements of relevant national regulations and standards; No expired, invalid, deteriorated, unclean, recycled or contaminated raw materials or non-food raw materials shall be used to produce food; Measures should be taken to ensure that the purchased raw materials meet the requirements. Included in the food production license management, certified products should be used.

(2) when storing raw and auxiliary materials, measures should be taken according to the storage requirements to ensure the quality and safety of raw and auxiliary materials. Containers should be kept clean. The first-in-first-out principle should be adopted to make a reasonable turnover of inventory.

(3) Before using raw materials, they should be inspected to ensure that the raw materials are clean and hygienic and suitable for processing requirements.

(4) The use of food additives shall comply with GB2761, relevant standards and relevant regulations.

(5) The water used for food production shall meet the requirements of GB5749; Ice or water vapor in contact with food should be made of drinking water.

(6) effective measures should be taken to effectively separate raw and auxiliary materials, semi-finished products and finished products, and ensure that the surfaces of equipment and tools in contact with food are clean to prevent cross-contamination.

(7) food additives should be weighed with a balance or a weighing instrument.

8) Food production should be carried out according to the determined production process, and effective measures should be taken to control the time and temperature of food heat treatment.

5. Establish a health management system for employees. Operators shall conduct necessary health checks every year and engage in food business activities after obtaining health certificates. Maintain personal hygiene, wash your hands when selling food, and wear clean work clothes and hats.

(1) You should obtain a health examination certificate before taking up your post, and have a medical examination once a year. Anyone suffering from infectious diseases of digestive tract such as dysentery, typhoid fever and viral hepatitis, as well as those suffering from active pulmonary tuberculosis, suppurative or exudative skin diseases and other diseases that hinder food hygiene, shall not engage in the work of contacting directly imported food.

(2) Keep the person clean and tidy, do not leave long nails, do not apply nail polish, do not wear exposed ornaments, and smoking and spitting are prohibited in the processing place.

(3) clean work clothes and hats should be worn during food processing operations, hair should be placed in the hats, and good personal hygiene should be maintained when entering the production area. Necessary measures should be taken to prevent cross-contamination between raw and cooked foods and other raw and auxiliary materials.

(4) the person in charge and the main production personnel should learn and be familiar with the knowledge of laws, regulations and standards related to food quality and safety, and should improve their understanding of products and quality and safety through food quality and safety training, and clarify their responsibilities.

VI. Establish a food purchase inspection record system. When purchasing food, check the supplier's license, business license and food qualification certificate, and truthfully record the name, specification, quantity, production batch number, shelf life, supplier's name and contact information, purchase date and other contents of the food, and the storage period shall be no less than two years. Create conditions to use electronic accounting as soon as possible.

7. Store food according to the requirements of ensuring food safety, check the shelves and stored food regularly, and clean up the food that has deteriorated or exceeded the shelf life in time.

VIII. For the unqualified food announced by self-inspection or administrative department, immediately take measures such as taking it off the shelf and stopping sales, make relevant records and notify relevant producers, operators and consumers, and assist in the recall of unqualified food.

IX. The contents of food advertisements are true and legal, and do not contain false or exaggerated contents, and do not involve the functions of disease prevention and treatment.

11. Those who operate prepackaged foods meet the following requirements:

(1) Selling according to the warning signs, warning instructions or precautions on food labels;

(2) The packaging imported into prepackaged foods has Chinese labels and Chinese descriptions, indicating the origin of food and the name, address and contact information of domestic agents.

Xi. The business of bulk food meets the following requirements:

(1) Store bulk food, and indicate the name, production date, shelf life, production site and contact information of the food at the storage location;

(2) For the sale of bulk food, the name, production date, shelf life, name and contact information of the producer and operator shall be marked on the container and outer package of bulk food.

12. Those who engage in direct food intake meet the following requirements:

(1) Persons suffering from digestive tract infectious diseases such as dysentery, typhoid fever and viral hepatitis, and those suffering from diseases that hinder food safety such as active tuberculosis, suppurative and exudative dermatosis.

(2) Non-toxic and clean packaging materials and containers should be used for small packaged foods;

(3) Use non-toxic and clean sales tools;

(4) The water used meets the national drinking water standard;

(5) Use detergent that is safe and harmless to human body.

XIII. A food wholesale business shall meet the following requirements:

(1) A traceable sales voucher shall be issued, which truthfully records the name, specification, quantity, production batch number, shelf life, name and contact information of the buyer, sales date and other contents of the food.

(2) Make efforts to create conditions to set up a food testing room, equipped with special testing equipment and full-time testing personnel, carry out food testing in a timely manner, and publicize the testing results in a conspicuous position.

XIV. If the food that does not meet the food safety standards is sold, promise to compensate consumers and shopping malls for losses, and bear corresponding legal responsibilities.

XV. If the above commitments are violated, I will voluntarily accept the punishment given by the administrative department for industry and commerce in accordance with laws and regulations and the shopping mall.

commitment unit (seal):?

promisee (signature):?

year month? sun