Letter of Commitment to Resume Work of Medium-sized Catering Business Units in Tai 'an (Model Letter of Commitment to Resume Work of Medium-sized Catering Business Units in Tai 'an)

Commitment letter for medium-sized catering business units to return to work

As a medium-sized catering unit, I will resume business in strict accordance with the requirements for prevention and control of epidemic situation in COVID-19 and the catering industry standard, and promise to do the following:

First, promise to meet the requirements of "six haves".

Prepare enough masks, thermometers, disinfectants and other epidemic prevention materials. All employees go to work with the health pass of returned overseas students in Shandong Province, and their body temperatures are measured and recorded every morning and evening. The "Xintaitong" QR code is posted at the door of the catering unit, and the customers entering the store are strictly required to scan the code for registration. Restaurants and kitchens should be well ventilated and regularly ventilated. Do not use windowless or unventilated rooms. Disinfect the dining room, kitchen and elevator twice a day.

Second, it promised to strengthen the daily operation and management during the epidemic.

Set up a checkpoint at the entrance of the business premises, and arrange special personnel to supervise the personnel entering the business premises to implement the "four musts" requirements. When customers enter the store, they should scan the QR code of Xintaitong to register and measure their body temperature. If you have fever, cough, respiratory infection and other symptoms, you are not allowed to enter the dining place, guide to the nearest fever clinic, and report to the municipal epidemic disposal headquarters. In addition to eating, diners should always wear masks, do not wear masks, take their temperature, and refuse to enter the store without scanning the code. In the doorway, cashier, food order, private room, lobby and other places, public notices such as "no meals during the epidemic" were posted, paying attention to guiding people to avoid crowd gathering. Standardize dining arrangements, reduce the placement of tables and chairs, the actual number of tables in the lobby should not exceed 50% of the usual, the table spacing should not be less than 1 m, and customers in private rooms should sit next to each other. In order to avoid cross-infection, choose safe forms of meal sharing, such as "shared table", "shared spoon" and "shared buffet".

III. Commitment to strengthen food safety management in medium-sized catering units according to industry standards.

1, with valid business license and food business license; There is a food safety publicity board for catering services, which is posted and hung in a conspicuous position; Publicity of employees' health certificates and training certificates; If the quantitative grading evaluation reaches Grade B or above, it shall be publicized.

2. Establish and improve the management system, including the health management system for employees, the system of obtaining certificates and tickets for incoming goods inspection, and sign the food safety commitment letter on the public notice board.

3. Employees should hold valid health certificates and have a health examination once a year; Personal hygiene and cleanliness, uniform work clothes and masks.

4. Have an annual training plan, with more than 40 hours per person per year; Keep training records, photos and other materials.

5. Strictly carry out the inspection system of food raw materials for purchase, establish a complete one-time pass file, retain the valid qualification stamped by the supplier, and ensure the authenticity and integrity of the purchase bill; In particular, livestock and poultry products should have "two certificates and two chapters".

6. The food warehouse is ventilated, clean and hygienic; No "three noes" and "expired food"; All the signs are obvious; The food and raw materials in the warehouse are stored on shelves in categories, and the distance from the wall to the ground is above 10cm; The cold storage and freezer are clearly marked, and the temperature of the cold storage and freezer meets the requirements of the corresponding temperature range.

7. The environment inside and outside the kitchen should be kept clean, with no food residue on the ground and no grease deposition in the smoke exhaust facilities; No rat tracks, flies, cockroaches and cobwebs were found; The walls, dado and ceiling are all clean or falling off; Processing and business premises shall not keep or slaughter live livestock and poultry. The ground should be smooth and crack-free, and the metal grating or net cover at the outlet of the drainage ditch should be less than10 mm. The dado 1.5m or more. Doors and windows are tightly assembled and equipped with fly-proof yarn. Sign and implement the kitchen waste disposal agreement. Ventilation and smoke exhaust facilities are good, and the exhaust port is equipped with a metal grid or net cover with a mesh less than10 mm.

8. The cleaning pool is clearly marked and cannot be mixed; There is a pool for cleaning tools. There are adequate hand washing facilities. The door connecting the kitchen with the outside world should be equipped with a mousetrap of more than 60 cm; Equipped with adequate cleaning, disinfection, cleaning equipment and facilities, all kinds of pools should be clearly marked to indicate their use; The number of tools and containers meets the requirements of processing and use.

9. The trash can has a lid and obvious signs; Remove waste in time.

10, tableware should be cleaned in time after use, stored in a fixed place and kept clean; Cleaning steps meet the requirements; Detergents and disinfectants should be stored in special facilities. Disinfected tableware should be stored in special cleaning facilities for standby, and the cleaning facilities should be clearly marked.

1 1. Five specialties of food additives: special store purchase, special account record, special area storage, special device measurement and special person in charge. Two public requirements: the list of food additives used publicly, and the public commitment to the main responsibility of catering safety.

All sectors of society are welcome to give supervision. Xintai city Municipal Market Supervision Administration's complaint telephone number: 7229222.

Commitment unit:

Legal representative: YY.