Model essay on food safety commitment in canteen 1

In order to ensure students' personal safety, according to the existing food safety requirements and in line with the principle of serving students and putting safety first, the school has signed a safety responsibility commitment letter with the responsible persons of shops and canteens.

1. The purchasing channels of grain, oil and vegetables must be normal, the procedures such as ticket transfer should be complete and filed, and there is no pollution in storage.

2. The food is cooked thoroughly, and students are not provided with cold and moldy food, so as to prevent food poisoning and earnestly implement the food sample retention system.

3. Employees in the store 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. Disinfect the kitchen utensils in the canteen regularly, and do a good job in the hygiene of the operating room of the canteen in the store.

6. The person in charge of the canteen shall maintain the order of students' meals and prevent safety accidents such as crowding and scalding.

7. The accountability system is signed for safety work. In case of food poisoning and other safety accidents, the responsible persons of shops and canteens will bear all consequences, and major problems will be handled by higher authorities or even judicial organs.

8. This responsibility letter shall come into effect from the date of signing, and the validity period shall be in duplicate each year.

School (seal): _ _ _ _ _ _ _ _ _ _

Person in charge of canteen: _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ I solemnly promise on behalf of all the staff in canteen XX:

1. Strictly abide by the Food Safety Law of the People's Republic of China, the Measures for the Supervision and Administration of Food Safety in Catering Services, the Hygienic Management Regulations for School Canteen and Group Dining, and other relevant laws and regulations. Employees engaged in catering business activities must hold valid health certificates to ensure food hygiene and safety.

2. Conscientiously fulfill the responsibility of food hygiene and safety, implement the food safety documents and meeting spirit of the superior, actively accept the supervision of the school and the superior functional departments, and conscientiously implement the rectification opinions put forward by the superior functional departments. Implement food safety self-inspection, regular training meetings for employees, canteen security 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, earnestly implement the food sample retention system, ensure the safety of the food served, and put an end to the phenomenon of leftovers.

5. The internal hygiene of the canteen shall be cleaned immediately after every meal is sold, and kept 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 XX yuan each time.

7. All staff in the canteen are strictly forbidden to bring children into the campus. If there is an accident, the school will not be responsible for it, and the consequences will be borne by itself.

Signature of the promisor: XX

XX, XX, XX, XX

Model Letter of Commitment on Food Safety in Canteen 3

In order to ensure the food safety of diners at small tables, According to the Food Safety Law and its implementing regulations, xxxx's Opinions on Strengthening the Supervision and Management of Food Production and Processing Workshops and Food Vendors, and xxxx's Interim Measures for the Supervision and Management of Food Safety at Student Dining Tables and other relevant laws and regulations, the following commitments are made:

1. Strictly abide by the Food Safety Law of the People's Republic of China and other relevant laws and regulations, and firmly establish the concept that the person in charge of food business units is the first person responsible for food safety.

second, establish and improve the food safety management system and strictly implement it, and equip full-time or part-time food safety management personnel;

3. Strictly implement the system that employees hold the Health Training Certificate, do a good job in training employees' food safety knowledge and establish health files and training files;

4. Do a good job in obtaining certificates, tickets and acceptance of food raw materials, and establish a purchase ledger for food-grade food raw materials;

5. Do not abuse or use food additives such as colorants, preservatives and leavening agents beyond the scope, and do not purchase, store or use nitrite;

6. Do not use inferior cooking oil or "gutter oil", and do not process and sell high-risk foods such as cold dishes, green beans and soybean milk;

7. Tableware must be cleaned and disinfected before use, and unsterilized tableware is not provided for students to use;

8. Keep the environment inside and outside the kitchen clean and hygienic. During food processing and meal preparation, raw food and cooked food should be stored separately to prevent cross-contamination, and samples should be kept in cold storage for 48 hours for each meal.

IX. Do not change the business category and expand the business scope of catering services without authorization, do not change the layout of business premises without authorization, and do not change the use of business premises without authorization;

X. Warmly welcome the supervision of the regulatory authorities and all sectors of society, and bear corresponding legal responsibilities in case of violation.

Undertaker:

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 XX XX XX XX XX XX XX Determine their respective responsibilities in the safety of students' nutritious meals as follows:

1. Implement the principal responsibility system for the safety of students' nutritious meals, with the school principal as the first responsible person, set up a leading body for school students' nutritious meals, and make sure that there are full-time or part-time leaders and personnel who are responsible for the safety management of nutritious meals. In case of food safety accidents, the principal's primary responsibility and relevant personnel's responsibility shall be seriously investigated according to relevant regulations.

2. The Vice-Chancellor earnestly implements the national, provincial and county laws, regulations and rules on the safety of students' nutritious meals, and is responsible for the management of the safety of nutritious meals in our school. Strengthen the democratic management of school canteens, and make the management of canteens institutionalized and standardized. Regularly organize self-inspection and supervision and inspection of food safety in school canteens to ensure the daily hygiene improvement of all places in school canteens, put all systems in place, and standardize key links such as food procurement, storage, processing, supply and disinfection. Timely rectification of food safety rectification opinions put forward by food hygiene supervision departments or education administrative departments, and rectification in place. Establish emergency plan for the safety of nutritious meals. Once a food poisoning accident occurs, it should be reported truthfully and kept at the scene immediately, effective control measures should be taken, and rescue work should be organized to prevent the food poisoning from expanding. Actively cooperate with the municipal food hygiene supervision department to investigate food poisoning.

3. The general affairs director is responsible for handling the Catering Service License of the school canteen, and strictly following the relevant requirements of food safety, organizing the annual health examination of employees, establishing health records, and all employees are required to apply for health certificates. Organize regular training on food safety knowledge and laws and regulations for employees.

4. When purchasing food in the canteen, it is necessary to strictly follow the regulations of the education administrative department, purchase food provided by licensed producers and operators, obtain certificates and tickets according to the regulations, and carefully remember the purchase account.

5. The canteen should carefully check and keep the food, ensure the safety of the food when it is used, and strictly put an end to supplying expired and rotten food to students.

6. The dining hall should be prepared and served in strict accordance with the recipes provided by the school, and the cleanliness and safety in the food preparation process should be absolutely guaranteed.

7. The canteen should strictly follow the requirements and carefully keep the food samples for at least 48 hours. The key of the freezer for keeping the food samples should be kept by a special person, and the time for labeling the food samples should be accurate.

8. The canteen staff should ensure the safety of food storage and production. Food storage should be well ventilated, and canteen keys should be kept by special personnel.

9. When the canteen staff find food safety in doubt, they should immediately report to the school and must not conceal the truth.

signature of person in charge of the school: _ _ _ _ _ _ (seal) signature of canteen staff: _ _ _ _ _ (seal)

first person in charge: principal: person in charge:

second person in charge: vice principal: general affairs director: other personnel:

third person in charge: security officer. Product safety, I am willing to abide by the relevant regulations on catering food safety and make the following commitments:

1. Keep the environment inside and outside the opening place clean and tidy, and provide equipment and facilities suitable for cleaning, disinfection, freezing and cold storage, fly prevention, dust prevention, rat prevention and waste storage.

2. The water quality of the water supply conforms to the provisions of Hygienic Standard for Drinking Water.

3. Employees hold valid health certificates and have been trained in food safety knowledge.

4. Purchase food and raw materials from regular channels, and obtain shopping vouchers for future reference. Do not purchase and use any food raw materials with abnormal sensory properties or toxic and harmful.

5. Strictly implement the cleaning and disinfection system for tableware, and do not use unwashed and disinfected tableware or reuse disposable tableware.

6. No food additives are used in the food processing, all foods are made as meals, and high-risk foods such as cold salad, raw seafood, soybean milk, green beans and wild mushrooms are not provided.

VII. Report food safety accidents in time and cooperate with relevant departments to carry out investigations.

VIII. Consciously accept the supervision and inspection by the regulatory authorities, conscientiously implement the rectification measures proposed by the regulatory authorities, and take the initiative to assume relevant legal responsibilities.

promisor (signature):

year month day

Note: This commitment letter is made in duplicate, one for posting in the dining place and the other for filing in the sub-district office.