Letter of Commitment on Food Production Safety Responsibility (5 selected articles)

In today's society, more and more people contact and use the letter of commitment, which is a product of standardizing oral commitment in writing. I believe many friends are very upset about writing the commitment letter. The following is the commitment letter of food production safety responsibility (selected 5 articles) collected by me, which is for reference only. Welcome to read it.

commitment letter for food production safety 1

In order to ensure the food safety of teachers and students, create a good dining environment in our school, and build a harmonious society with honesty, our unit has made a public commitment to the society:

1. Strictly abide by the Food Safety Law of the People's Republic of China and other relevant laws and regulations, strictly implement the catering service industry norms, and firmly establish the concept of safety first and honest management.

second, strictly implement the health management system for employees, and regularly do a good job in health examination and food safety knowledge training for employees. Two, to ensure the cleanliness of the food and beverage outlets, take effective fly, mouse and dust prevention facilities.

third, the food production process is standardized and meets the safety requirements. In the process of food production and operation, we must ensure that non-food raw materials are not used to process food, additives are not used excessively, expired and contaminated food, non-food utensils, containers and packaging materials are not used, and non-sterilized tableware, tools and containers are not used.

fourth, strictly control the purchase and acceptance of food raw materials, establish a food purchase inspection record system, check the supplier's license and relevant supporting documents when purchasing goods, and establish a food purchase and acceptance ledger, and do not purchase corrupt, toxic and harmful food raw materials and foods of unknown origin.

5. Strictly implement the system of cleaning, disinfection and cleaning of tableware, and wash tableware according to the standard process. The unsterilized tableware shall not be used by teachers and students.

VI. Strengthen the awareness that the owners (legal representatives) of catering service units are the first responsible persons for food safety, and implement various food safety management systems for catering services. If the food supplied harms the rights and interests of consumers, they will voluntarily understand and deal with it according to the provisions of the Food Safety Law of the People's Republic of China and other laws and regulations. This unit will strictly fulfill the above commitments, be responsible to the society and the public, ensure food safety, understand social supervision and assume social responsibilities.

Undertaker:

Date: Letter of Commitment on Food Production Safety Responsibility 2

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

1. To engage in food 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 it operates, understand social supervision and assume social responsibilities.

2. Having food raw material handling, food processing, packaging, storage and other places suitable for the variety and quantity of food to be operated, and meeting the following requirements:

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

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

(3) The business premises shall keep the internal environment clean and tidy;

3. Equipment or facilities for disinfection, changing clothes, washing, lighting, ventilation, corrosion prevention, dust prevention, fly prevention, rodent prevention, insect prevention, washing, waste water treatment and garbage and waste storage that are suitable for the variety and quantity of food to be handled, and meet the following requirements:

(1) The space layout and operation flow design of the equipment and facilities conform to the regulations, and the layout is reasonable;

(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 and toxic and harmful articles shall not be transported together;

(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. Fourth, 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. Adhere to personal hygiene, wash hands when selling food, and wear clean work clothes and hats. Five, the establishment of food purchase inspection record system. When purchasing food, check the supplier's license, business license and food certification documents, and truthfully record the food's name, specification, quantity, production batch number, shelf life, supplier's name and contact information, purchase date and other information, and the storage period is not less than two years. Create conditions to use electronic accounting as soon as possible.

6. 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.

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

VIII. The information in food advertisements is true and legal, does not contain false or exaggerated information, and does not involve the functions of disease prevention and treatment.

IX. Those who operate prepackaged foods shall 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.

11. The business of bulk food shall meet 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 of the food, the date of production, the shelf life, the name and contact information of the producer and operator shall be marked on the container and outer packaging of the bulk food.

Undertaker:

Date: Commitment Letter of Responsibility for Food Production Safety 3

Food safety is closely related to everyone in the whole society, and it is the responsibility of every teacher engaged in preschool education. In order to ensure the quality of food and ensure the children's health and life safety, the teacher of Class One of No.2 Kindergarten in Liangzhou District solemnly promised:

1. Adhere to the idea that children's personal health and safety are above all else, always follow the value concept that hygiene is life, put food safety work in the first place in all work, and always remember that food safety responsibility is more important than Mount Tai.

second, strictly control feeding, and prevent expired, spoiled and rotten food from being eaten by young children.

Third, under the unified arrangement in the garden, design educational activities related to food safety, so that food safety can be started from dolls, so that children can develop good healthy eating habits and understand food safety knowledge from an early age.

fourth, make full use of resources such as home contact column to publicize food hygiene for children and parents, so that parents and society can know the food hygiene and safety work in our class in time and let the society supervise it.

Fifth, do a good job in class environmental sanitation, and the teachers of teaching and nursing do their respective duties and supervise each other.

6. Strictly implement the personal hygiene system. When in the park, teachers wear uniform work clothes and hats, without rings or nail polish. Teachers and children in the class should wash their hands, cut their nails, take a bath and have a haircut, wash clothes and bedding, and change their work clothes and hats frequently. No spitting, no littering.

VII. Strictly sterilize the tableware and utensils, and clean the tableware according to the prescribed procedures, so that the tableware can be disinfected and cleaned in time.

VIII. The shift teacher will do his best to find and prevent food and drug safety problems early. If the situation is found, it should be reported accurately and timely, and it should not be reported late, omitted or concealed.

Undertaker:

Date: Commitment Letter of Responsibility for Food Production Safety 4

Food safety is closely related to everyone in the whole society, and it is also the responsibility of all units and individuals engaged in food production and business activities. In order to ensure the quality of food and ensure the health and life safety of consumers, Kaiyan Meihu solemnly promises to the society:

1. Adhere to the idea that consumers' personal health and safety are above all else, always follow the value concept of "product is character, hygiene is life", and put food safety in the first place in all work.

second, firmly establish the idea that food producers and operators are the first person responsible for food safety, and always remember that food safety responsibility is more important than Mount Tai.

3. Abide by the business ethics of "honesty and credibility" and strictly fulfill the responsibilities and obligations stipulated in the Law on Quality and Safety of Agricultural Products, the Law on Food Safety of the People's Republic of China, the Law on Product Quality, the Law on the Protection of Consumers' Rights and Interests, the Law of the People's Republic of China on Animal Epidemic Prevention and other laws.

fourth, firmly establish the concept of "health integrity" and resolutely abide by the food access system. Take "health integrity" as the foundation of the survival and development of Kaiyan Meihu Lake, and establish the brand image of "assured catering" to make consumers eat more safely and safely; Strictly control the procurement, supply and acceptance of raw materials, and establish a traceability system for purchase, sales and acceptance.

five, licensed, licensed and law-abiding. The "May 4th Food System" is strictly implemented in food hygiene. From purchasing to making, the unqualified materials are not put into storage, not made, not served, and not served. The kitchen implements the "five permanent" management, that is, "regular organization, regular rectification, regular cleaning, regular standardization and regular self-discipline", so as to meet the requirements of cleanliness, standardization, hygiene, daily use and quickness.

6. Strictly control the operation of raw materials to ensure that the processed food meets the quality standards and hygiene standards. Effectively implement the laws and regulations on the quality and safety of agricultural products, ensure production according to the technical standards and specifications for pollution-free agricultural products and green (organic) food production, and resolutely put an end to the use of prohibited pesticides, antibiotics and food additives.

7. Strictly control the health of employees, so that the employees must have health certificates, and conduct health examination and health knowledge training every year; Strictly disinfect tableware and utensils, conscientiously implement the relevant provisions of the Food Hygiene Law, and ensure that the layout of the catering environment is reasonable and the sanitation and disinfection facilities are complete.

VIII. Actively cooperate with the government's supervision, consciously accept the supervision of the society and the masses, actively participate in the construction of food safety credit system, and improve employees' awareness of safety credit, self-discipline and professional ethics.

Undertaker:

Date: Commitment Letter on Food Production Safety Responsibility 5

In order to effectively prevent food safety incidents in catering services such as food poisoning and foodborne diseases, protect the health of consumers, and thus promote the healthy development of the catering industry and economy in Gaoxian County, according to the requirements of the Food Safety Law of the People's Republic of China, Our unit has made the following commitments:

Strictly abide by the Food Safety Law of the People's Republic of China, the Regulations for the Implementation of the Food Safety Law and the Measures for the Supervision and Administration of Food Safety in Catering Services, so as to abide by the law in good faith and operate according to the bright light, and earnestly establish the sense of responsibility of the first person responsible for food safety in catering services;

Strictly control food procurement, improve the system of ticket demand, certificate demand and incoming goods acceptance, and never purchase or process food without food name, production unit, production address, production date and shelf life, or with incomplete packaging or beyond the shelf life; Do not abuse food additives;

Don't hire people who have no health certificate to work in contact with food, and don't use tableware without effective disinfection; Do not use unqualified paper towels, disposable chopsticks and foamed lunch boxes; Implement the management system of kitchen waste disposal; Actively cooperate with the supervision of the catering service supervision department, consciously accept the supervision of the society and the masses, and improve the safety awareness, self-restraint awareness and professional ethics of employees.

this undertaking is made in duplicate, one for xx food and drug administration and one for the undertaking unit.

promisee:

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