Food Quality and Safety Commitment

Food Safety Enterprise Quality and Safety Commitment
Corporate legal person is the first person responsible for food safety and must:
Strictly abide by the "Product Quality Law", "Standardization Law", "Measuring Law", "Food Hygiene Law", "Trial Regulations for Production License of Industrial Products", "Regulations on Violation of Food Labels", "Product Labeling Regulations", "Implementation Opinions on Strengthening Food Quality and Safety Supervision and Management" and related laws and regulations. When producing and processing food, ensure that production and sales are organized on the premise of obtaining production license qualifications, and that no fake sales are guaranteed.
Ensure that the legal representative and key management personnel of the enterprise understand the knowledge of laws and regulations related to food quality and safety, effectively raise awareness of the importance of food quality and safety, and continuously strengthen the awareness of corporate legal persons as the first responsible person of food quality and safety. Ensure that professional technicians, skilled workers and quality workers are compatible with food production. Ensure that people engaged in food production and processing are in good health, have no infectious diseases, and maintain good personal hygiene.
Establish and improve the management system, establish and improve various rules and regulations, and strive to improve the management level of enterprises. Ensure standardized management in the whole process of production, from raw material procurement, product inspection to after-sales service to implement effective process quality management.
Ensure that the production is organized in accordance with legal and valid product standards, the quality of the products conforms to the corresponding mandatory standards, and the standards adopted by the enterprise are expressly stated in the absence of mandatory standards, and the production is organized according to the express standards.
It guarantees the environmental conditions that continuously guarantee the quality of the products, guarantees the production equipment, process equipment and related auxiliary equipment with continuous guarantee of product quality, and has the facilities of raw material processing, processing and storage which are suitable for ensuring the quality of the products.
Ensure that the food processing process is scientific and reasonable, the production and processing process is strict and standardized, and effective measures are taken to prevent cross-infection of raw food and cooked food, raw materials and semi-finished products and finished products, and strict control of production key points.
Ensure that the raw materials and additives used in the production of food meet the relevant national regulations and standards, strictly inspect the goods inspection system, and do not use non-edible raw and auxiliary materials to process food.
The packaging, tools and equipment for ensuring the packaging materials, storage, transportation and handling of foods are non-toxic and harmless, meet the relevant hygiene requirements, keep clean, and have no pollution to food.
It is guaranteed to have quality inspection and measurement and detection means suitable for the products produced. The measuring instruments, inspection and testing instruments of the enterprise regularly pass the metrological verification.
Ensure that the products are strictly tested before leaving the factory to ensure the quality of the manufactured products.
Ensure that product identification and food market access signs are used in accordance with relevant national regulations.
To ensure that foods that have been shipped from the factory can be recalled in time when there is a risk of serious accidents that may endanger personal safety, health or personal safety. For the production of unqualified food and the manufacture and sale of counterfeit and shoddy food, it shall bear corresponding legal liabilities according to law.

Committed unit:
Person in charge of the unit: Date: Year Month Day