Responsibility letter for food safety objectives

This responsibility letter is hereby signed to conscientiously implement the Food Safety Law of the People's Republic of China and the Measures for the Supervision and Administration of Food Safety in Catering Services, do a good job in food safety in catering services and ensure the food safety of consumers.

1. Obtain the Catering Service Permit according to law, operate according to the permitted scope, and hang or place the Catering Service Permit in a conspicuous place in the dining place.

second, the main person in charge of the catering unit is the first person in charge of food safety in this unit, and is directly responsible for food safety and environmental sanitation in this unit.

iii. engage in catering service activities in accordance with laws, regulations, food safety standards and relevant requirements, be responsible to the society and the public, ensure food safety, accept social supervision, and assume the responsibility of catering service food safety.

fourth, establish and improve the food safety management system, with full-time or part-time food safety management personnel. Establish and implement the health management system for employees, and establish health records for employees. Organize employees to participate in food safety knowledge training and establish training files in accordance with regulations. Employees shall undergo health examination every year, and they can only take up their posts after obtaining the health certificate.

5. Strictly implement the system of "purchasing inspection and obtaining certificates and tickets" for food, food raw materials, food additives and food-related products, and establish a ledger for food purchasing acceptance.

VI. Strictly abide by the food safety operation specifications for catering services formulated by the State Food and Drug Administration, and meet the following requirements:

(1) In the process of making and processing, the food and food raw materials to be processed shall be inspected, and if it is found that there are spoilage or other sensory properties are abnormal, it shall not be processed or used;

(2) The places and equipment for storing food raw materials should be kept clean, and it is forbidden to store toxic and harmful articles and personal articles. Food raw materials should be stored in categories, divided into shelves, separated from the ground, and foods that have deteriorated or exceeded the shelf life should be inspected and treated regularly;

(3) The internal and external environment of food processing and business premises should be kept clean and tidy, and rats, cockroaches, flies and other harmful insects and their breeding conditions should be eliminated;

(4) Equipment and facilities for food processing, storage, display, disinfection, cleaning, heat preservation, cold storage and freezing shall be regularly maintained, and measuring instruments shall be calibrated and cleaned in time to ensure normal operation and use;

(5) Operators shall maintain good personal hygiene;

(6) Foods that need to be cooked and processed should be cooked and cooked thoroughly; Cooked products that need to be refrigerated shall be refrigerated in time after cooling; Direct-entry food should be stored separately from food raw materials or semi-finished products, and semi-finished products should be stored separately from food raw materials;

(7) The preparation of cold dishes should meet the requirements of special person in charge, special room production, special tools, special disinfection and special refrigeration;

(8) Tools and equipment used in catering processing operations must be nontoxic and harmless, clearly marked or distinguished, and used separately, stored in a fixed location, washed after use and kept clean; Tools and equipment that come into contact with direct food should be cleaned and disinfected before use;

(9) Tableware and drinking utensils shall be cleaned and disinfected as required, and kept in special cleaning facilities for standby. Tableware and drinking utensils that have not been cleaned and disinfected shall not be used; The purchase and use of tableware and drinking utensils supplied by centralized disinfection enterprises shall examine their business qualifications and obtain disinfection qualification certificates;

(11) The tools, equipment and facilities for transporting food raw materials shall be kept clean and disinfected when necessary. Transportation of heat preservation and cold storage (frozen) food should have necessary heat preservation and cold storage (frozen) equipment and facilities that are suitable for the variety and quantity of food provided.

VII. Accountability:

Accidents or responsibilities caused by violation of the Food Safety Law and other laws, regulations and rules will be dealt with seriously according to the Food Safety Law and other relevant regulations. Municipal food and drug administration (seal):

catering service unit (seal): person in charge (signature):

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