Commitment on food business safety 1 1. Commitment on food procurement channel safety
1. Perform inspection obligations on purchased food according to laws, regulations and food safety standards, and check the sensory quality, producer, production date, shelf life, qs mark, etc. , and check whether the food is prohibited from being sold by relevant national laws and regulations; Check the supplier's license, business license and food certification documents. Where imported food is sold, the legal certificate of imported food shall be checked.
2. The company implements a unified distribution operation mode, and the headquarters uniformly checks the supplier's license, business license and food qualification documents, and makes a good record of food incoming inspection. The headquarters of the enterprise shall provide the incoming inspection certificate to its subordinate operators. For self-purchased foods other than unified distribution, a system of incoming inspection and record should be established.
Second, promise the safety of food circulation channels.
65438+ After receiving the notice from the relevant regulatory authorities about the delisting of unqualified food, it shall immediately deal with it in accordance with the above provisions, and assist food producers to implement the food recall system.
2. Regularly inspect the stored and sold food, check the production date, shelf life, production license and other label contents of the food, promptly clean up the food that has deteriorated and exceeded the shelf life and does not meet the food safety requirements, take the initiative to withdraw it from the market, and register it in the unqualified food delisting record book for future reference.
Third, promise food after-sales safety.
1. Set up corresponding institutions and personnel in the business premises to handle consumer food complaints in the business premises. Provide relevant sales vouchers (invoices, credit cards) to consumers when providing food, and provide written vouchers for special commitments.
2. When accepting a complaint, register the specific complaint contents and requirements of the consumer, record the complainant's name, address, postal code, contact information, date of food purchase, commodity name, brand, specification, quantity, measurement, price, damage, consumer's requirements and other related contents, and sign and seal by the complainant, and copy and file the vouchers and related materials provided by the complainant.
3. After accepting consumer food complaints, designate specific staff to investigate and deal with them, and shall not delay or refuse without reason. Investigators should first investigate the enterprise's own situation clearly, and distinguish the responsibilities in combination with the complainant's opinions. If it is the responsibility of the operator, it shall return, exchange or compensate the consumer according to the regulations or the agreement with the consumer, and solve it to the consumer in time; Operators have no responsibility to explain clearly to consumers.
Commitment unit: xxx
Commitment:
Date:
Commitment to food commercial safety. Food is the most important thing for the people, and food safety comes first. It is our school's unshirkable responsibility to ensure the food safety of catering services in school canteens and ensure the health of teachers and students. To this end, our school solemnly promises to the society:
First, adhere to the personal health and safety of teachers and students above all else, follow the catering business philosophy of "product is character, safety is life", firmly establish the consciousness that the school is the first person responsible for food safety in catering services, and always put food safety in catering services at the top of all work.
Two, abide by the "honest and trustworthy" business ethics, strictly fulfill the responsibilities and obligations stipulated in the Food Safety Law, the Product Quality Law, the Consumer Protection Law and the Animal Epidemic Prevention Law.
Three, apply for the establishment of catering industry in accordance with legal procedures, and obtain a legal catering service license before practicing. Employees must pass health examination and food safety knowledge training before they can take up their posts.
Fourth, strictly control the acceptance of raw materials procurement and establish a traceability system for purchase and sale; Strictly control the health of employees, so that employees must have health certificates; Strictly disinfect tableware and utensils to ensure a reasonable layout of the catering environment and complete sanitation and disinfection facilities.
Five, strict: unqualified raw materials are not put into storage, not made, and unqualified food is not served. In the process of food production, illegal addition of non-edible substances and abuse of food additives are prohibited. Ensure that the processed catering food meets the quality standards and hygiene requirements.
Six, it is strictly prohibited to sell cold meat and cold dishes, lentils, beans, green beans, fresh day lily, wild mushrooms, sprouted potatoes, puffer fish, snails; The purchase, storage and use of nitrite are prohibited.
Seven, actively cooperate with the catering service supervision department, and consciously accept the supervision of the society and the masses; Actively strive for food safety demonstration units for catering services, and improve employees' awareness of food safety, integrity management and professional ethics.
Commitment unit: xxx
Commitment:
Date:
Commitment to Food Business Safety 3 In order to ensure the circulation safety of health food, safeguard people's health and safeguard the legitimate rights and interests of consumers, the following commitments are made:
1. The legal representative or person in charge of the enterprise is the first person in charge of food safety management of the enterprise;
Second, strictly implement the Food Safety Law and other relevant laws and regulations, conscientiously implement the incoming goods inspection system and the system of claiming certificates and tickets, and do a good job in the management of ledger records in a timely manner;
3. Ensure that the products it operates are qualified products purchased from legal channels, and do not operate counterfeit and shoddy products or products with unknown sources. Each product can have approval certificate, inspection report, production or business license, business license, etc. Provided by the supplier (all refer to the "copy" stamped with the red seal);
Four, obtain a valid "health food business enterprise hygiene license" for legal operation, and hang the license in a prominent position in the store;
Five, establish and improve the organization and management system of health food safety and quality management, implement the safety administrator system and the medical examination training system for employees;
Six, the business premises to achieve advertising norms, do not make false and exaggerated product promotion, does not involve disease prevention and treatment functions;
Seven, do health food enterprises have counters to store, different types of products or health food and non-food should be stored separately, and should be clearly marked.
Eight, standardize business practices, and consciously accept the supervision of administrative law enforcement organs according to law and social supervision, safeguard and protect the health and other legitimate rights and interests of consumers.
The above commitment is the expression of my (unit's) true meaning, and all legal consequences caused by violating the commitment shall be borne by me (unit).
Commitment unit (seal):
Signature of the person in charge of the unit:
Date:
Letter of Commitment on Food Business Safety 4 According to the relevant provisions of the Food Safety Law of People's Republic of China (PRC), in order to standardize its own business behavior, improve self-discipline awareness, ensure the quality and safety of the food sold, and safeguard the legitimate rights and interests of consumers, this operator solemnly promises:
1. Strictly abide by the Food Safety Law of People's Republic of China (PRC) and other laws and regulations, and be responsible to the society and the public. Manage in good faith, ensure food safety, accept social supervision, and assume the first responsibility, responsibility and obligation of food safety.
2. Ensure that after obtaining the relevant licenses of food circulation license according to law, it will operate in accordance with the scope of license, and hang or place the food circulation license in a prominent position in the business premises.
3, the establishment of food safety management system, to ensure that there are food safety management personnel to adapt to the scale of operation, employees can engage in food production and business activities after obtaining health certificates, and conduct health checks every year.
4, to ensure the establishment and implementation of food purchase direct inspection and recording system, inspection records shall be kept for a period of not less than two years.
5, to ensure the establishment and implementation of regular inspection and delisting, recall system, timely clean up the deterioration, more than the shelf life of food, take the initiative to withdraw from the market; Ensure that after receiving the notice that the producer recalls the food that does not meet the food safety standards and the inspection report issued by the inspection agency is unqualified, immediately stop its operation, take it off the shelf, notify the relevant producers, operators and consumers, and record the situation of stopping its operation and notification.
6, take the initiative to provide consumers with sales vouchers, and consciously fulfill the obligation to replace and return food that does not meet food safety standards.
7 consciously accept the supervision of consumers, food and drug administration and other relevant departments, and fulfill the obligations stipulated by relevant laws and regulations.
Commitment unit (seal):
Signature of the person in charge of the unit:
Date: