Model essay on food safety commitment (I) 1. We are committed to implementing national laws and regulations on food safety.
2. Our company promises not to add substances other than GB2760-20 1 1 as food additives. Don't overuse food additives.
3 to ensure that the food produced by this unit meets the product standards (national).
4. If the food produced by this unit has food safety problems, this unit must bear corresponding legal responsibilities. And actively rectify under the guidance of the regulatory authorities.
We should put the main responsibility of food safety in the first place and provide consumers with qualified and safe food.
Commitment:
Year? Month? Day?
Commitment Letter on Food Safety (II) In order to conscientiously implement the Food Safety Law and ensure the safety of food production and circulation, this operator solemnly promises:
1. Engage in food production and operation 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 in production and operation, accept social supervision and assume social responsibilities.
It is not allowed to purchase and use pork supplied by non-designated slaughter units that have not passed quarantine inspection (party member Public Commitment), and livestock meat and its products that have died of illness or unknown cause of death. Do not buy and use rice, noodles, cooking oil, soy sauce and other condiments without legal sources. Do not buy food processed with non-edible salt or toxic and harmful substances. Do not purchase and use food additives without hygiene license, and do not abuse food additives beyond the scope and dosage. Do not purchase and use rotten, deteriorated or sensory abnormal foods and their raw materials, as well as puffer fish, wild mushrooms and other animals and plants containing toxic and harmful substances. Do not buy and use food and food products from producers and operators without legal licenses. It is forbidden to buy and use prepackaged foods without food name, production unit, production address, production date and shelf life, and with incomplete packaging or beyond the shelf life. Do not hire people without health certificates to engage in food contact, and do not use tableware that has not been effectively disinfected. Other foods whose production and operation are prohibited by the Food Hygiene Law shall not be handled.
Two, with the production and operation of food varieties, quantity to adapt to the food raw material processing and food processing, packaging, storage and other places and 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 such as disinfection, changing clothes, washing, lighting, ventilation, anti-corrosion, dust prevention, fly prevention, rodent prevention, insect prevention, washing, waste water treatment and garbage storage that are suitable for the variety and quantity of food produced and operated, and meet the following requirements:
(1) The space layout and operation flow design of the equipment and facilities are in compliance with regulations and the layout is reasonable;
(two) 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 shall not be 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, production and processing process control requirements
(1) The raw and auxiliary materials used shall meet the requirements of relevant national regulations and standards; No expired, invalid, deteriorated, unclean, recycled or polluted raw materials or non-food raw materials shall be used to produce food; Measures should be taken to ensure that the purchased raw materials meet the requirements. If it is included in the food production license management, the certified products shall be used.
(two) when storing raw materials, measures should be taken to ensure the quality and safety of raw materials according to the storage requirements. Containers should be kept clean. The principle of first-in first-out should be adopted to rotate the inventory reasonably.
(3) The raw and auxiliary materials shall be inspected before use to ensure that the raw materials are clean and hygienic and suitable for processing requirements.
(four) the use of food additives should comply with GB2760 and the corresponding standards and regulations.
(5) Water for food production should meet the requirements of GB5749; Ice or water vapor in contact with food should be made of drinking water.
(6) Effective measures should be taken to effectively isolate raw materials, semi-finished products and finished products, ensure that the surfaces of equipment and tools in contact with food are clean, and prevent cross-contamination.
(seven) the weighing of food additives should use a balance or other weighing tools.
8) Food production shall be carried out according to the established production technology, and effective measures shall be taken to control the time and temperature of food heat treatment.
Verb (abbreviation of verb) establishes employee health management system. Operators shall carry out necessary health checks every year 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.
(a) before taking up the post, you should obtain a health examination certificate and have a physical examination once a year. Those who suffer from digestive tract infectious diseases such as dysentery, typhoid fever and viral hepatitis, as well as active tuberculosis, suppurative or exudative skin diseases and other diseases that hinder food hygiene shall not engage in direct contact with imported food.
(two) should keep personal cleanliness, no long nails, no nail polish, no exposed accessories, smoking and spitting should be prohibited in the processing place.
(3) Clean work clothes and hats should be worn during food processing operations, and the hair should be placed in the hat. Good personal hygiene should be maintained when entering the production area. Necessary measures should be taken to prevent cross-contamination between raw and cooked foods and other raw and auxiliary materials.
(four) the person in charge and the main production personnel should learn and be familiar with the laws, regulations and standards related to food quality and safety, and should improve their understanding of products and quality and safety through food quality and safety training, and clarify their responsibilities.
Six, the establishment of food inspection record system. When purchasing food, check the supplier's license, business license and food certificate, 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. The shelf life shall not be less than two years. Create conditions to use electronic accounting as soon as possible.
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, make relevant records and notify the relevant producers, operators and consumers, and assist in the recall of unqualified food, choose food safety commitment.
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, 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 descriptions, indicating the origin of food and the name, address and contact information of domestic agents.
Eleven, the operation of bulk food, meet the following requirements:
(1) When storing bulk food, the name, production date, shelf life, production place 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 and contact information of the producer and operator shall be marked on the container and outer packaging of the bulk food.
Twelve, direct import of food enterprises, meet the following requirements:
(1) Persons suffering from digestive tract infectious diseases such as dysentery, typhoid fever and viral hepatitis, as well as persons suffering from active tuberculosis, suppurative and exudative skin diseases that hinder food safety, shall not engage in business activities;
(2) Small packaged foods should use nontoxic and clean packaging materials and containers;
(three) the use of non-toxic and clean sales tools;
(4) The water quality meets the national drinking water standard;
(5) Use safe and harmless detergents.
Thirteen, food wholesale enterprises, meet the following requirements:
(1) Issue traceable sales vouchers and truthfully record the name, specification, quantity, production batch number, shelf life, name and contact information of the purchaser, sales date and other contents of the food.
(two) efforts to create conditions for the establishment of food testing room, equipped with special testing equipment and full-time testing personnel, to carry out food testing in a timely manner, and the test results will be publicized in a prominent position.
Fourteen, such as the sale of food that does not meet the food safety standards, promise to compensate consumers and shopping malls for losses, and bear corresponding legal responsibilities.
Fifteen, if there is a violation of the above commitments, voluntarily accept the punishment given by the administrative department for Industry and commerce and the shopping mall according to laws and regulations.
Commitment unit (seal):?
Organizer (signature):?
Year and month? sun