catering staff commitment letter

in the rapidly changing modern society, more and more places need to use commitment letter, which is a product of standardizing oral commitment in writing. So how is the general commitment letter written? The following is my carefully arranged commitment letter for catering staff for your reference, hoping to help friends in need.

In order to ensure the food safety of consumers, actively fulfill the responsibilities of catering enterprises, create a good dining environment in the catering industry, build a harmonious society with integrity, and let the general public eat safely and consume with confidence, our unit has made the following commitments:

1. Strictly abide by the Food Safety Law of the People's Republic of China and the Code of Practice for Food Safety in Catering Services, and attach great importance to it.

2. Earnestly implement the system of incoming goods inspection records and obtaining certificates and tickets. In particular, we will strengthen the inspection of edible oil and meat products and ask for certificates and tickets, and do not purchase "gutter oil" and unqualified edible oil and meat products, and do not purchase foods that are prohibited from production and operation by the state, such as corruption, mildew, insects, filth, and quarantine; Do not purchase food raw materials and food of unknown origin.

third, strengthen the management of waste oils and fats, so that kitchen wastes can be classified and placed daily, and a ledger can be established to record the types, quantities and whereabouts of kitchen wastes, so as not to pile up and dump them indiscriminately.

fourth, strengthen the training of employees and the management of health certificates. Organize regular training on food safety knowledge; Require employees to hold a health certificate before they can take up their posts; Supervise the employees to maintain good personal hygiene, wear clean work clothes, keep their hair exposed, do not leave long nails, do not apply nail polish, do not wear accessories, wash their hands before operation, keep their hands clean during operation, change their work clothes before going to the toilet, and wash their hands after going out of the toilet.

5. Ensure that the environment inside and outside the restaurant is clean and tidy, and take effective measures to improve the fly-proof, rat-proof and dust-proof equipment; The food production process is standardized and meets the safety requirements, strictly abides by the operating rules of food production and processing, and the food is cooked thoroughly to prevent food poisoning; Make cold meat and cold dishes with special personnel, rooms, tools, disinfection and refrigeration.

VI. Solemnly promise not to illegally use and abuse food additives and not to use non-food raw materials to process food in the process of food production and operation; Do not use expired and contaminated food; Do not use non-food utensils, containers and packaging materials.

VII. Strictly implement the system of cleaning, disinfection and cleaning of tableware, and wash tableware according to the standard process to ensure the disinfection effect of light, clean, astringent and dry, and never provide customers with unsterilized tableware. Resolutely put an end to the use of "a basin of water" and "a rag" to wash vegetables and scrub tea cups, wine glasses and other tableware.

VIII. Strengthen the awareness of the owner (legal representative) as the first person responsible for food safety, and implement various food safety management systems for catering services. If the food provided harms the rights and interests of consumers, they will be dealt with voluntarily in accordance with 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, accept social supervision and assume social responsibilities.

Commitment unit:

Signature of person in charge:;