Chef's commitment to hygiene

In today's social life, we have more and more opportunities to use the letter of commitment, which must be made within the validity period of the offer. How to write a letter of commitment to avoid stepping on thunder? The following is the chef's hygiene commitment letter I compiled for reference only. Welcome to reading.

Chef's Hygiene Commitment Letter 1 My name is xxx, and I am a current chef. In order to further improve the food safety and fire safety in the kitchen and ensure the health and life safety of all employees and customers, I hereby make the following commitments:

1. Engaged in food production, processing and business 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.

2. Establish and implement the health examination system for employees according to law. Put an end to employees who have diseases stipulated in the Food Safety Law and are not allowed to engage in contact with imported food.

3. Establish and implement daily food safety management measures, timely discover potential safety hazards of food raw materials, and do not sell foods that do not meet legal requirements, expired foods, spoiled foods and foods with potential safety hazards.

4. Keep the kitchen clean and tidy, and do a good job in cleaning and disinfecting daily utensils, tableware, rags and other daily meals.

5. Train the kitchen staff on food safety knowledge and fire safety knowledge on a regular basis, so as to ensure that new employees can only take up their posts after training.

6. After the work, make sure to turn off water, electricity and gas to eliminate potential safety hazards.

Name of unit (official seal):

Safety commitment person:

Date, year and month

Chef's Hygiene Commitment 2 As a chef at Jiaping Oil Transmission Station, I voluntarily accept the management of the station and solemnly promise to strictly perform the following duties and obligations in my work:

1, strictly implement the post responsibility system and operating procedures, and do a good job.

2. Be responsible for the normal operation of kitchen electrical equipment in this station, and illegal operation is strictly prohibited.

Step 3 make recipes. Eat on time to ensure that employees eat normally.

4. Keep improving, increase varieties of colors and improve food quality.

5. When going to work, wear work clothes and pay attention to personal hygiene.

6. Be responsible for the safety of fixed assets in this position, and ensure that the facilities and food are in good condition.

7. Strengthen contact with managers and employees to improve the food quality of employees in this unit.

8. Be familiar with all kinds of QHSE risks existing in this position and their prevention and control measures.

9. Be responsible for the sanitation and cleaning of the post area.

xxx

Xx，xx，XX，XX

Chef's Hygiene Commitment 3 My name is xxx, and I am a current chef. In order to further improve the food safety and fire safety in the kitchen and ensure the health and life safety of all employees and customers, I hereby make the following commitments:

1. Engaged in food production, processing and business 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.

2. Establish and implement the health examination system for employees according to law. Put an end to employees who have diseases stipulated in the Food Safety Law and are not allowed to engage in contact with imported food.

3. Establish and implement daily food safety management measures, timely discover potential safety hazards of food raw materials, and do not sell foods that do not meet legal requirements, expired foods, spoiled foods and foods with potential safety hazards.

4. Keep the kitchen clean and tidy, and do a good job in cleaning and disinfecting daily utensils, tableware, rags and other daily meals.

5. Train the kitchen staff on food safety knowledge and fire safety knowledge on a regular basis, so as to ensure that new employees can only take up their posts after training.

6. After the work, make sure to turn off water, electricity and gas to eliminate potential safety hazards.

xxx

Xx，xx，XX，XX

Chef's hygiene commitment 4 1. Clean after meals every day, so as to be clean inside and outside. I didn't do it after the inspection, and I didn't sweep 5 yuan.

2. After all the kitchen utensils are used up, don't wash them. Upon inspection, a 3 yuan was found.

3. There is no difference between raw and cooked food in the refrigerator, there is an odor in the refrigerator, and the containers for storing food in the refrigerator are pressed against each other; The refrigerator is not cleaned once a week, and each item is deducted from 5 yuan.

4. Kitchen utensils and materials are poorly kept and placed in disorder, and one item is deducted from 5 yuan.

5. Toxic and harmful substances are mixed with food, and 20 yuan is deducted at a time; Compensate for economic losses according to the price

6. Disinfected tableware is not disinfected before and after meals, and a disinfection cabinet is buckled to 5 yuan.

7. Within the jurisdiction of the chef in summer, if you see more than 2 flies at a glance while dining, you will be detained 5 yuan at a time.

8. Rat holes, rat tracks, rat urine and rat bite marks were found in the kitchen, and 3 yuan was deducted at one place.

9. The stove and its surroundings are not clean: the vegetable washing trough is not clean; The chopping board and chopping board are not cleaned and scrubbed after use: the rice table is not clean; Dining tables and stools are not placed neatly and cleanly; Door and window glass dust is too thick; There are cobwebs on the surrounding walls, refrigerators, disinfection cabinets and ceilings, and the fans have obvious dust; Every 3 yuan.

10. There are oil stains and rice residue in the sink; There are piles of rubbish on the ground; Every 3 yuan.

1 1. When the employee is dining, the chef is not in the kitchen and 5 yuan is deducted once.

12. Work clothes and aprons are too dirty to be washed and changed in time, and 2 yuan will be deducted once.

13. Pick the dishes in the basin by hand and deduct them once 10 yuan; Try the taste of the food in the pot with a spoon, and buckle 5 yuan once.

14. Malicious criticism or slander of the company's rules and regulations, measures and personnel. , one-time buckle 50 yuan.

15. If an employee refuses to eat due to dereliction of duty, 50 yuan will be deducted once for less than five people, and deducted as appropriate for more than five people.

16. Stealing food and company goods (vegetables, oil, rice, etc. ) If you want to go home, 20 yuan will be deducted once.

17. Work attitude should be correct. If the quantity and quality of food do not meet the requirements due to one's own emotions, 20 yuan will be deducted once, and 50 yuan will be deducted once if employees complain.

18. The chef's sense of responsibility is not strong, causing the soup pot to boil dry, the vegetables to stew rotten, and the rice to boil rotten, and 20 yuan was detained once.

19. Turn on the switch of the disinfection cabinet for disinfection at 9: 00 am and 4: 00 pm every day. If not, deduct 10 yuan once.

20. Direct dismissal for drinking and making trouble during working hours.

Note: If the audited workers are found not to work according to the regulations, they will be given 1 verbal warning, 2 serious warnings and 3 demerits. If they work more than three times in a day or week, they will be fired.

I have read the above working rules in detail and promise to strictly abide by them.

xxx

Xx，xx，XX，XX