Commitment letter on food circulation safety 1 In order to conscientiously implement the Food Safety Law, ensure the consumption safety of the broad masses of people and avoid the occurrence of food quality and safety accidents, I (the unit), as the first person responsible for food safety, hereby solemnly promise as follows:
I. Ensure that all the materials submitted for applying for the Food Circulation License are true and valid, and if they are false, they are willing to bear all legal responsibilities.
2. Ensure that food business activities are carried out in strict accordance with the Food Safety Law of People's Republic of China (PRC) and the Regulations for the Implementation of the Food Safety Law of People's Republic of China (PRC); Abide by the responsibilities and obligations stipulated by laws and regulations, take the initiative to accept social supervision, be responsible to the society and the public, abide by the law, be honest and trustworthy, standardize operations and provide quality services.
Three, to ensure that the food business meets the requirements stipulated in Article 27 of the Food Safety Law.
Fourth, ensure the establishment and implementation of employee health management system. Employees engaged in food business shall undergo health examination every year, and can only take part in the work after obtaining health certificates. People suffering from digestive tract infectious diseases such as dysentery, typhoid fever and viral hepatitis, and people suffering from diseases that hinder food safety such as active tuberculosis, suppurative or exudative skin diseases, do not engage in direct contact with imported food.
Five, to ensure that the quality of food is carefully checked when purchasing, and make the logo on the food packaging meet the following requirements:
(1) Having a food quality inspection certificate;
(two) the name of the food, indicating the name and address of the production enterprise in Chinese;
(3) The date of production and shelf life of the food are clearly marked;
(4) If the specifications, grades, names and contents of main ingredients of the food are indicated, it shall be indicated in Chinese accordingly;
(5) If consumers need to know in advance, it shall be marked on the outer packaging.
Six, to ensure that the "food safety law" provisions of the twenty-eighth food business.
Seven, to ensure the establishment of food inspection system. Truthfully record the product name, specification, quantity, production batch number, shelf life, supplier name and contact information, purchase time, etc. Make records timely, comprehensive, accurate and standardized. Ensure that records are kept for at least two years.
Eight, to ensure the establishment of food recall system. In the course of business operation, if food is found to have potential safety hazards, which may cause damage to human health and life safety, it shall promptly report to the relevant government functional departments, cooperate with the investigation and handling, immediately stop selling, inform consumers to stop using it, and take the initiative to recall the products.
9. Ensure the establishment of a sound after-sales service system, attach great importance to consumers' opinions, actively and properly handle consumers' complaints and suggestions, meet consumers' requirements to the maximum extent, and establish an honest and trustworthy corporate image.
Ten, to ensure that the "food quality and safety responsibility commitment" is filed or posted in the business premises.
Eleven, to ensure the strict implementation of national food safety laws and regulations, conscientiously fulfill their obligations.
I will keep the above promise. This food circulation safety undertaking is made in duplicate, one for myself and one for the industrial and commercial office under its jurisdiction.
Commitment:
(signature)
In order to conscientiously implement the Food Safety Law, safeguard the safety of food circulation, and ensure people's health and life safety, our business owner solemnly promises:
First, 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 food safety, accept social supervision and assume social responsibilities.
Second, establish a food inspection record system. Check the supplier's license and food qualification documents when purchasing food, and strictly implement the "one vote, one vote" ledger system. Food incoming inspection records are true, and the storage period is not less than two years.
Three, equipped with full-time or part-time food safety management personnel, formulate rules and regulations to ensure food safety.
Four, in accordance with the requirements of ensuring food safety, store food, regularly check the shelves and stocks of food, timely clean up the food that has deteriorated or exceeded the shelf life.
Five, the unqualified food released by the self-inspection or administrative department, immediately take off the shelf to seal up, stop selling and other measures, notify the relevant producers and consumers, record the closure and notification, and assist in the recall of unqualified food.
Six, if there is any act of selling food that is known to be inconsistent with food safety standards, promise to compensate consumers for losses and pay compensation of ten times the price.
Seven, consciously accept the supervision of the masses. After obtaining the Food Circulation Permit, hang the original Food Circulation Permit in a conspicuous position in the business premises.
Eight, if there is a violation of the above commitments, voluntarily accept the administrative punishment given by the food and drug supervision and management department in accordance with the provisions of laws and regulations.
Commitment unit (seal):
Organizer (signature):
date month year
In order to conscientiously implement the Food Safety Law and maintain the safety of food circulation, this operator solemnly promises:
First, engage in food business activities in strict accordance with the Food Safety Law and other laws and regulations, earnestly fulfill the "first responsible person" responsibility for food safety that food business operators must bear, be responsible for the food safety operated by their own units, be responsible to the society and the public, operate in good faith, ensure food safety, accept social supervision and assume social responsibilities.
Two, with the variety and quantity of food business to adapt to the food raw material processing and food processing, packaging, storage and other places, meet the following requirements:
(a) business premises and toxic and harmful places and other pollution sources to maintain a prescribed distance;
(2) The business place is separated from the personal living space;
(3) The business premises shall keep the internal environment clean and tidy.
3. Equipment or facilities suitable for disinfection, dressing, washing, lighting, ventilation, corrosion prevention, dust prevention, fly prevention, rat prevention, insect prevention, washing, wastewater treatment, garbage storage and abandonment shall meet the following requirements:
(1) The space layout and operation flow design of equipment and facilities are reasonable;
(2) Containers, tools and equipment for storing, transporting and loading and unloading food are safe and harmless, kept clean, and meet special requirements such as humidity required to ensure food safety, and food is not mixed with toxic and harmful substances for transportation;
(3) Having enough tools and containers that are safe, harmless and clearly marked to prevent cross-contamination of directly imported food and indirectly imported food, raw materials and finished products;
(four) food containers, tools and equipment are strictly separated from personal daily necessities.
Four, the implementation of employee health management system. Business operators shall conduct annual health check-ups and obtain health certificates before engaging in food business activities. Maintain personal hygiene, wash your hands when selling food, and wear clean work clothes and work caps.
Five, equipped with full-time or part-time food safety management personnel, formulate rules and regulations to ensure food safety. The person directly in charge of a unit whose food production, circulation or catering service license has been revoked shall not engage in food business management within five years from the date of the decision on punishment.
Six, the establishment of food inspection record system. When purchasing food, check the supplier's license and food qualification documents, and truthfully record the name, specification, quantity, production batch number, shelf life, supplier's name and contact information, purchase date and other contents of the food. Food incoming inspection records are true, and the storage period is not less than two years. When conditions are ripe, try electronic bookkeeping.
For food enterprises that implement unified distribution management, the headquarters of the enterprise shall uniformly check the supply license and food qualification documents, and make a good record of food purchase inspection.
Seven, in accordance with the requirements of ensuring food safety, store food, regularly check the shelves and inventory of food, timely clean up the food that has deteriorated or exceeded the shelf life.
Eight, the unqualified food released by the self-inspection or administrative department, immediately take off the shelf, stop selling and other measures, notify the relevant producers and consumers, record the situation of stopping business and notice, and assist in the recall of unqualified food.
Nine, the content of food advertising is true and legal, does not contain false or exaggerated content, and does not involve the function of disease prevention and treatment.
Ten, operating in prepackaged foods, and meet the following requirements:
(1) Selling according to warning signs, warning instructions or precautions indicated on food labels;
(2) Packages imported from prepackaged foods have Chinese labels and instructions, indicating the origin of food and the name, address and contact information of domestic agents.
In order to conscientiously implement the Food Safety Law, safeguard the safety of food circulation and ensure people's health and life safety, the business owner solemnly promises:
First, 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 food safety, accept social supervision and assume social responsibilities.
Second, establish a food inspection record system. Check the supplier's license and food qualification documents when purchasing food, and strictly implement the "one vote, one vote" ledger system. Food incoming inspection records are true, and the storage period is not less than two years.
Three, equipped with full-time or part-time food safety management personnel, formulate rules and regulations to ensure food safety.
Four, in accordance with the requirements of ensuring food safety, store food, regularly check the shelves and stocks of food, timely clean up the food that has deteriorated or exceeded the shelf life.
Five, the unqualified food released by the self-inspection or administrative department, immediately take off the shelf to seal up, stop selling and other measures, notify the relevant producers and consumers, record the closure and notification, and assist in the recall of unqualified food.
Six, if there is any act of selling food that is known to be inconsistent with food safety standards, promise to compensate consumers for losses and pay compensation of ten times the price.
Seven, consciously accept the supervision of the masses. After obtaining the Food Circulation Permit, hang the original Food Circulation Permit in a conspicuous position in the business premises.
Eight, if there is a violation of the above commitments, voluntarily accept the punishment given by the industrial and commercial departments in accordance with laws and regulations.
Commitment unit (seal):
Organizer (signature):
Date: Year Month Day
In order to strengthen the responsibility of the first person responsible for food safety and effectively protect people's health and life safety, this unit solemnly promises:
First, 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 food safety, accept social supervision and assume social responsibilities.
Second, establish a food inspection record system. When purchasing food, check and ask for a copy of the supplier's business license, license and food quality inspection report, and ask for a food purchase receipt from the supplier according to the purchase batch, and truthfully record the food purchase inspection records for a period of not less than two years.
Three, the implementation of employee health management system. Business operators shall conduct annual health check-ups and obtain health certificates before engaging in food business activities.
Four, equipped with full-time and part-time food safety management personnel, formulate rules and regulations to ensure food safety, participate in the "Food Safety Law" training and education activities as required, and organize food practitioners to regularly carry out food safety knowledge training.
Five, in accordance with the requirements of ensuring food safety, store food, regularly check the shelf and inventory of food, infant formula milk powder, temporary food, health food, genetically modified food should set up counters (areas) for sale, and set up signs to clean up food that has deteriorated or exceeded its shelf life in time.
Six, the unqualified food released by the self-inspection or regulatory authorities, immediately take off the shelf to seal up, stop selling and other measures to inform the relevant producers and consumers, record the cessation of business and report to the food regulatory authorities in the area.
Seven, 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. Assist the regulatory authorities in delisting and recalling unqualified foods, and compensate consumers for losses in accordance with relevant regulations.
Eight, to ensure that the environment, equipment and facilities of food circulation business premises meet the requirements of food management, storage and circulation.
Nine, to ensure the sale of fake and shoddy food and food prohibited by the state.
Ten, to ensure that the content of food advertisements is true, does not contain false or exaggerated content, does not involve disease prevention and treatment functions.
This unit will strictly fulfill the above commitments, and if it violates them, it is willing to bear corresponding legal responsibilities and accept administrative penalties. Welcome supervision from all walks of life.
Commitment unit (seal):
Organizer (signature):
Date: Year Month Day
In order to seriously implement the Food Safety Law and maintain the safety of food circulation, our business owner solemnly promises:
First, 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 food safety, accept social supervision and assume social responsibilities.
Two, with the variety and quantity of food business to adapt to the food raw material processing and food processing, packaging, storage and other places, meet the following requirements:
(a) business premises and toxic and harmful places and other pollution sources to maintain a prescribed distance;
(2) The business place is separated from the personal living space;
(3) The business premises shall keep the internal environment clean and tidy.
3. It has equipment or facilities such as disinfection, dressing, washing, lighting, ventilation, anti-corrosion, dustproof, fly-proof, rodent-proof, insect-proof, washing, wastewater treatment and garbage and waste storage, which are suitable for the types and quantities of food it deals in, and meet the following requirements:
(1) The space layout and operation flow design of equipment and facilities are reasonable;
(2) Containers, tools and equipment for storing, transporting and loading and unloading food are safe and harmless, kept clean, and meet special requirements such as the temperature required to ensure food safety, and food is not mixed with toxic and harmful substances for transportation;
(3) Having enough tools and containers that are safe, harmless and clearly marked to prevent cross-contamination of directly imported food and indirectly imported food, raw materials and finished products;
(four) food containers, tools and equipment are strictly separated from personal daily necessities.
Four, the implementation of employee health management system. Business operators shall conduct annual health check-ups and obtain health certificates before engaging in food business activities. Maintain personal hygiene, wash your hands when selling food, and wear clean work clothes and work caps.
Five, equipped with full-time or part-time food safety management personnel, formulate rules and regulations to ensure food safety. The person directly in charge of a unit whose food production, circulation or catering service license has been revoked shall not engage in food business management within five years from the date of the decision on punishment. Six, the establishment of food inspection record system. When purchasing food, check the supplier's license and food qualification documents, and truthfully record the name, specification, quantity, production batch number, shelf life, supplier's name and contact information, purchase date and other contents of the food. Food incoming inspection records are true, and the storage period is not less than two years. When conditions are ripe, try electronic bookkeeping. For food enterprises that implement unified distribution management, the headquarters of the enterprise shall uniformly check the supply license and food qualification documents, and make a good record of food purchase inspection.
Seven, in accordance with the requirements of ensuring food safety, store food, regularly check the shelves and inventory of food, timely clean up the food that has deteriorated or exceeded the shelf life.
Eight, the unqualified food released by the self-inspection or administrative department, immediately take off the shelf, stop selling and other measures, notify the relevant producers and consumers, record the situation of stopping business and notice, and assist in the recall of unqualified food.
Nine, the content of food advertising is true and legal, does not contain false or exaggerated content, and does not involve the function of disease prevention and treatment.
Ten, operating in prepackaged foods, and meet the following requirements:
(1) Selling according to warning signs, warning instructions or precautions on food labels;
(2) Packages imported from prepackaged foods have Chinese labels and instructions, indicating the origin of food and the name, address and contact information of domestic agents.
Eleven, bulk food business, and meet the following requirements:
(1) When storing bulk food, the name, production date, shelf life, production name and contact information of the food shall be marked at the storage place;
(2) Where bulk food is sold, the name of the food, the date of production, the shelf life, the name of the producer and the contact information shall be marked on the container and outer packaging of the bulk food;
Twelve, direct import of food business, and meet the following requirements:
(1) Persons suffering from digestive tract infectious diseases such as dysentery, typhoid fever and viral hepatitis, and persons suffering from diseases that hinder food safety such as active tuberculosis, suppurative or exudative skin diseases shall not engage in business activities; (2) Having small packages or using non-toxic and clean packaging materials and tableware;
(three) the use of non-toxic and clean sales tools;
(4) The water used meets the hygienic standard for drinking water stipulated by the state;
(5) The detergents and disinfectants used are safe and harmless to human body;
Thirteen, engaged in grain storage, transportation and loading and unloading business, and meet the following requirements:
(1) Containers, tools and equipment for storing, transporting and loading and unloading food are safe, harmless and kept clean; (two) do not store, transport and load and unload food together with toxic and harmful substances. Fourteen, engaged in grain wholesale business, and meet the following requirements:
(a) issue a sales voucher with traceability function, truthfully record the name, specification, quantity, production batch number, shelf life, buyer's name and contact information, sales date and other contents of the food, one of which is used to establish a sales ledger;
(2) If conditions permit, set up a food testing room, equipped with special testing equipment and full-time testing personnel, carry out food testing every day, and publicize the test results in a conspicuous position.
Fifteen, the food market operators, counter lessors and exhibition organizers, meet the following requirements:
(1) Examining the licenses of food business operators entering the market, clarifying the food safety management responsibilities of food business operators entering the market, and regularly checking the business environment and conditions of food business operators entering the market;
(two) found that food business operators in violation of relevant laws and regulations, timely stop and immediately report to the industrial and commercial departments. Sixteen, there is a sale of food that does not meet the food safety standards, promised to compensate consumers for losses, and pay ten times the price of compensation.
Seventeen, consciously accept the supervision of the masses. After obtaining the Food Circulation Permit, hang the original Food Circulation Permit in a conspicuous position in the business premises.
Eighteen, if there is a violation of the above commitments, voluntarily accept the punishment given by the industrial and commercial departments in accordance with laws and regulations.
Commitment unit (seal):
Commitment (signature):
Date: Year Month Day