Commitment letter of epidemic prevention and control in catering units

Commitment letter on epidemic prevention and control in catering units (select 5 articles)

In the ever-changing modern society, more and more people will use the letter of commitment. The letter of commitment is only a statement and compulsory approval of one party, and its legal effect is different from that of a contract. Do you know the format of the letter of commitment? The following is my commitment to catering units during the epidemic prevention and control period (choose 5 articles). Welcome to read the collection.

During the epidemic prevention and control period, the catering unit commitment letter 1 During the epidemic prevention and control period, in order to ensure the food safety of consumers and create a good catering service environment, the unit solemnly made the following public commitments:

1, implement the main responsibility. Catering business units shall, according to the relevant prevention and control requirements, formulate prevention and control plans and emergency plans for stores and employees, and conduct on-duty training for employees; Prepare masks, medical disinfectants, hand sanitizers, temperature measuring gun and other epidemic prevention and protection articles; Implement the main responsibility, ensure the daily health monitoring of employees and the disinfection of the workplace, and do a good job in self-hygiene management, wash hands correctly and wear masks. Personnel returning from other places and those with fever, dry cough and other symptoms should be isolated in time.

2. Standardize the dining arrangements. Catering business units shall reduce the number of tables and chairs, control the number of diners, open the distance between tables and chairs, and ensure that the distance between tables and chairs is greater than 1 m. To fully implement public chopsticks and spoons, it is necessary to achieve "one dish, one public chopsticks, one soup and one public spoon" or "one person, one public chopsticks and one public spoon".

Rooms should be well ventilated, open the window first, and actively promote the dining system if possible. Before the epidemic prevention and control is lifted, it is strictly forbidden for catering service units to undertake all kinds of collective dinner activities such as weddings, funerals and birthday banquets.

3. Strengthen the environmental cleaning and disinfection of business premises. When using central air conditioning ventilation system, fresh air should be used for operation, and key components should be cleaned, disinfected or replaced every week. Clean and disinfect the desktop, door handle, faucet, corridor, elevator, handrail, bathroom and other parts that customers often contact. Tableware, drinking utensils and containers directly containing food must be cleaned and disinfected before use, so as to achieve "one customer, one use and one disinfection". Kitchen waste should be covered, classified and cleaned in time.

4, dining personnel temperature entry and real-name registration. When customers enter the store, they should take their temperature and wear masks all the time except during meals. Establish a dining personnel traceability system, and register at least 1 dining guests' names and contact information at each table. Give priority to the use of "Shanxi health code" for registration management. Can not use the "Shanxi health code", the registration name, ID number, contact information.

5. Eat and leave. Customers are not allowed to line up, and people are not allowed to gather at the door and indoors of the restaurant. Encourage online booking and other meals, advocate scanning code payment, and reduce the contact between people and goods. The interval between meals for each table and each batch of customers shall not be less than 10 minute, and the next batch shall be arranged after disinfection. Employees should also meet the above requirements when dining.

6. Strengthen food safety management. Strictly implement the relevant provisions of the Food Safety Law and the Code of Practice for Food Safety in Catering Services, and implement the system of inspection, license and ticket for food procurement. It is forbidden to purchase meat and products that have no legal source, have not been quarantined or are unqualified in quarantine, and it is strictly forbidden to raise, slaughter and sell wild animals and their products in business premises.

The above commitments are made public voluntarily, and I am willing to accept the supervision of all sectors of society and consumer associations, and consciously accept the supervision of market supervision and management departments. If I break my promise, I am willing to accept the corresponding punishment.

During the epidemic prevention and control period, the company made the following public commitments in order to ensure the food safety of consumers and create a good catering service environment.

1. Fulfill the main responsibility. Catering operators shall, in accordance with the relevant prevention and management requirements, formulate prevention and management plans and emergency plans for shops and employees, prepare epidemic prevention and protection articles such as masks, medical disinfectant, hand sanitizer and temperature measuring gun for training employees to be on duty, implement the main responsibility, ensure daily health monitoring of employees, kill employees in places, and conduct self-hygiene management for employees. Foreign transport personnel and those with fever, cough and other symptoms should be isolated immediately.

2. Standardize your diet. The catering management department shall reduce the number of tables and chairs, control the number of diners, and widen the distance between tables and chairs to ensure that the distance between restaurants is above 1 meter.

Rooms should be well ventilated, open the window first, and actively implement the diet system if conditions permit. Before the epidemic prevention and control management is lifted, it is strictly forbidden for catering service institutions to accept all kinds of collective dinner activities such as weddings and birthday parties.

3. Strengthen the cleaning and disinfection of the business environment. When using the central air conditioning ventilation system, fresh air should be used for operation, and important parts should be cleaned, disinfected or replaced every week. Clean and disinfect the desktop, door handle, faucet, corridor, elevator, handrail, bathroom and other parts that guests often contact. Tableware, drinking utensils and containers for putting food directly must be cleaned and disinfected before use, so that one guest can use them. Cover the kitchen garbage and clean it up immediately after sorting.

4, dining personnel temperature entry and real-name registration. Customers should take their temperature when they enter the store, and wear masks besides eating time. Establish a dining personnel traceability system, and register at least 1 dining guests' names and contact information at each table. Give priority to the use of Shanxi health code for registration management. If Shanxi health code cannot be used, the registered name, ID number and contact information.

5. Fast food. Customers are not allowed to line up or gather people at the entrance of the dining place and indoors. Encourage equal meals to make online reservations, advocate code scanning payment, and reduce the contact between people and goods. The meal interval between each table and each group of guests is greater than 10 minute. After disinfection, the next batch will be arranged, and the diet of employees must also meet the above requirements.

6. Strengthen food safety management. Strict implementation of the "Food Safety Law" and the "food safety operating norms" of the relevant provisions, the implementation of the diet.

Inspection of incoming goods, claiming certificates and tickets, etc., shall not purchase meat and products that have no legal source and are unqualified in quarantine, and it is strictly prohibited to raise, slaughter and sell wild animals and their products in business premises.

The above commitments are voluntary and open, and they are willing to accept the supervision of all sectors of society and consumer associations, and are willing to consciously accept the supervision of market supervision and management departments. If there is a breach of contract, they are willing to accept the corresponding punishment.

Commitment letter of catering units during epidemic prevention and control 3 In order to do a good job in prevention and control management in novel coronavirus, the company earnestly fulfilled the main responsibility of food safety according to law during the epidemic prevention and control management, and made a solemn commitment:

First, resolutely follow the closure management measures formulated by the epidemic prevention management headquarters at a specific time, in a specific region and in a specific catering format, and stop.

Second, strictly manage the health of employees. Ensure that employees who live and travel in recent epidemic areas and have close contact with confirmed cases do not return to work. Employees who return to Beijing from other areas outside the county will return to work after observing at home 14 days, and conduct employee health monitoring and temperature measurement every day, and make relevant records. Found respiratory infections such as fever, cold and cough.

Third, take effective measures to avoid diners gathering. In order not to bear the collective diet, we should try to suspend the provision of meals and provide disposable lunch boxes. Consumers are advised to pack the food places they bring back, take measures such as crowd management, incorrect diet and scattered food, and refuse people who don't wear masks to queue up for shopping.

Four, the implementation of food procurement and procurement inspection record system, do not purchase, feed, slaughter live poultry, do not purchase unidentified, unqualified livestock and poultry meat and its products, it is strictly prohibited to trade and sell wild animals.

Five, strictly protect the health of employees. Employees should wear masks as required, immediately change masks, strictly disinfect their hands, and implement hand washing disinfection in strict accordance with the six-step washing method.

Sixth, do a good job in epidemic prevention and disinfection: ensure that tableware is used after disinfection; Take-away incubators, logistics vehicles and logistics turnover tools are cleaned and disinfected every day, and floors, elevator spaces, toilets, door handles, etc. The business premises shall be disinfected regularly, and the service premises shall be ventilated regularly to keep the environment clean and ventilated.

7. Ensure that the food is cooked: ensure that the temperature of the heated food center of livestock and eggs is above 70℃, and suspend the supply of raw and cold food such as sashimi and salad in the canteen.

Commitment letter of catering units during epidemic prevention and control 4 In order to cooperate with the prevention and control management in novel coronavirus, strengthen food safety management, and ensure people's health and life safety, according to the Food Safety Law of People's Republic of China (PRC), the Law on the Prevention and Control of Infectious Diseases in People's Republic of China (PRC), and the Emergency Regulations for Public Health Emergencies, our company solemnly promises as follows:

First, strictly implement the requirements of relevant laws, regulations and norms, establish and improve the food safety and epidemic prevention management system, clarify post responsibilities, implement the main responsibility of epidemic prevention management and food safety prevention management, and obtain training certificates for post leaders, food safety management personnel and important post operators according to regulations.

Second, in accordance with the epidemic prevention management requirements issued by the municipal government, strictly implement the registration report requirements for people coming to Shanghai, 14 days for family or centralized isolation observation, strictly implement the morning check-up and temperature check-up system, and carry out personnel health management.

Three, every day to food processing, catering, personnel access, elevators, toilets and other places to conduct a comprehensive cleaning and disinfection, regular cleaning of air filtration, food processing and other related facilities, to keep the places and facilities in line with health requirements.

Four, strict inspection of raw material procurement and food storage, do not purchase illegal food such as wild animals, do a good job in raw material procurement, ticket and inspection, and store food according to the required temperature and humidity to ensure food safety.

Five, strengthen the control of food processing technology, raw and cooked separately, to avoid cross contamination. The operation of key links such as food processing, tableware cleaning and disinfection, food distribution, etc. should meet the requirements of the specification, and samples should be kept as required.

Six, strictly implement the food safety self-inspection system, carry out risk investigation every day, find the potential risks related to the epidemic or food safety accidents, immediately stop eating activities, and report to the local market supervision and disease prevention and management departments.

Seven, the actual use of time-sharing diet, workplace diet and other decentralized eating patterns to avoid dieters gathering.

Eight, strengthen the basic knowledge training and job operation training of epidemic situation countermeasures and food safety countermeasures, carry out popular science propaganda of epidemic situation countermeasures, guide employees to look at epidemic situation countermeasures scientifically, and actively carry out personal protection.

Our company promises to carry out business activities in strict accordance with the above requirements, and take the initiative to accept the supervision of regulatory authorities and society. Due to the failure to fulfill the above commitments, our company voluntarily assumed corresponding legal responsibilities and was punished by the regulatory authorities.

Signature (seal) of person in charge:

Commitment letter of catering units during epidemic prevention and control period 5 In order to do a good job in the prevention and control of infectious pneumonia in novel coronavirus and ensure that our enterprises (individual industrial and commercial households) can return to work in a normal and orderly manner, according to the requirements of the notice (15) of the infectious pneumonia prevention and control headquarters of novel coronavirus City, Mudanjiang City, our enterprises (individual industrial and commercial households) strictly implement the prevention and control measures for returning to work, and the specific commitments are as follows:

1, the legal representative or person in charge of each catering enterprise (individual industrial and commercial households), as the first person responsible for epidemic prevention and control, should earnestly assume the responsibility for epidemic prevention and control, formulate and improve the epidemic prevention and control work plan and emergency plan, and ensure that all prevention and control measures are put in place. Carry out business activities during the epidemic in strict accordance with the requirements of the "Guidelines for the Prevention and Control of Catering Services during the Epidemic in novel coronavirus (Provisional)", earnestly fulfill the commitments, and ensure the safe and orderly business activities and epidemic prevention and control work.

2. Strictly implement the "three guarantees": employees, customers and delivery personnel must wear masks when entering the store to ensure that everyone takes their temperature every day and scans the "Longjiang Health Code".

3. Strictly control the disinfection process. Catering units that resume business for the first time should thoroughly clean and disinfect the processing and business premises, facilities and equipment, catering sanitary ware, etc. Standardize disinfection of places every day, and make relevant disinfection records. Keep the air circulating, and regularly clean and disinfect the air conditioning filter.

4. Strictly control the quality of ingredients. All ingredients should be purchased from qualified suppliers, and the work of obtaining certificates and tickets should be done well. Strictly do a good job in prevention and control during transportation, storage and operation to prevent rotten, moldy and polluted ingredients from flowing to the table. It is forbidden to buy, raise and slaughter live birds. It is forbidden to operate or store wild animals or wild animal products and meals.

5. Encourage the take-away platform to implement "non-contact delivery", and the take-away delivery staff should strictly implement the requirements of non-contact delivery service to avoid face-to-face contact with customers during the delivery process.

Signature of the promisor:

Xx，xx，XX，XX

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