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General principles of food safety operation code for catering service:

Date: 2020-06-02 21:50:35
Number of visits: seventy-nine

Article 1 in order to strengthen the food safety management of catering service, standardize the catering service operation behavior, and ensure the food safety of consumers, this specification is formulated in accordance with the provisions of the food safety law, the implementation regulations of the food safety law, the measures for the administration of catering service license, and the measures for the supervision and administration of food safety in catering services.

Article 2 this specification is applicable to catering service providers, including restaurants, snack bars, fast food restaurants, beverage shops, canteens, group meal delivery units and central kitchen, etc.

Article 3 the legal representative, responsible person or owner of the catering service provider is the first person responsible for the food safety of the unit, and shall be responsible for the food safety of the unit.   

Article 4 encourage catering service providers to establish and implement an advanced food safety management system to continuously improve the food safety management level of catering services.

Article 5 encourage catering service providers to provide consumers with healthy eating conditions such as separate meals.

Article 6 the meanings of the following terms in this code

(1) Catering service: refers to the service activities that provide food and consumption places and facilities to consumers through instant production and processing, commercial sales and service labor.

(2) Catering service provider: refers to the units and individuals engaged in catering services.

(3) Restaurants (including restaurants, restaurants, hotels, restaurants, etc.): refers to the providers of food (including Chinese food, Western food, Japanese food, Korean food, etc.) as the main business items, including hotpot shops, barbecue shops, etc.

Super large restaurant: refers to the restaurant with the use area of more than 3000 m2 (excluding 3000 m2) or more than 1000 seats (excluding 1000 seats).

Large restaurant: refers to the restaurant with a processing and business area of 500-3000 M2 (excluding 500 m2, including 3000 m2), or with 250-1000 seats (excluding 250 seats, including 1000 seats).

Medium sized restaurant: refers to the restaurant with the use area of 150-500 M2 (excluding 150 m2, including 500 m2), or the number of dining seats is 75-250 (excluding 75, including 250).

Small restaurant: refers to the restaurant with the area of processing and business premises less than 150 square meters (including 150 square meters), or the number of dining seats is less than 75 (including 75 seats).

(4) Fast food restaurant: refers to the supplier whose main form of processing and supply is centralized processing and distribution, on-the-spot dining and fast-food service.

(5) Snack bar: refers to snacks, snacks as the main business project provider. (6) beverage shop: refers to a supplier who mainly supplies alcoholic drinks, coffee, tea or beverages.

Desserts station: refers to the subsidiary stores which are set up by catering service providers in or near the business premises of their main catering stores and have fixed business places. They can sell directly or after simple processing and production to sell the food mainly including ice cream, drinks and desserts distributed by the main restaurant.    

(7) Canteen: refers to the provider who provides meals for internal staff and students in places (places) such as offices, schools (including kindergartens), enterprises and institutions, and construction sites.

(8) Group meal delivery unit: refers to the supplier who processes and distributes food in a centralized manner according to the ordering requirements of the collective service objects, but does not provide dining places.

(9) Central kitchen: it refers to the provider established by catering chain enterprises, with independent places, facilities and equipment, centralized processing and manufacturing of finished or semi-finished food products, and directly distributing them to catering service units.

(10) Food: refers to all kinds of finished products and raw materials for human consumption or drinking, as well as articles that are both food and medicine according to the tradition, but does not include those for the purpose of treatment.  

Raw materials: refers to all edible or drinkable substances and materials used for food processing.

Semi finished products: refers to the food or raw materials that need further processing after preliminary or partial processing of food raw materials.

Finished product: refers to the processed or ready to be sold food that can be directly eaten.

(11) Cold dishes (including cold dishes, cold meat dishes, cooked food, stewed flavor, etc.): refers to the dishes that are simply prepared and put on the plate after being cooked, pickled and tasted or only washed and cut, and can be eaten without heating.

(12) Raw seafood: refers to the fish, shellfish, cephalopods and other aquatic products that grow in the sea for food without heating treatment.

(13) Flower cake: refers to the cake embryo made of grain, sugar, oil and egg as the main raw materials, which is coated with cream on its surface.

(14) Freshly squeezed beverage: refers to the non shaped packaged fruit and vegetable juice, cereal and miscellaneous grains and other drinks made on site by pressing and other methods with fresh fruits, vegetables, Cereals, beans and other cereals as raw materials, excluding the drinks prepared with thick pulp, concentrated juice and fruit and vegetable powder.

(15) Processing business place: refers to the places directly or indirectly related to food production and supply, including food processing area, non food processing area and dining place.

1. Food processing area: refers to the area of food rough processing, cutting, cooking and preparation, special room, food warehouse, cleaning and disinfection of tableware and cleaning place, which is divided into cleaning operation area, quasi cleaning operation area and general operation area.

(1) Clean operation area: refers to the operation places with high cleaning requirements to prevent food from environmental pollution, including special rooms and catering places.

Special room: it refers to the special operation room for processing or short-term storage of directly imported food, including cold dish room, flower mounting room, meal preparation room, packaging room, etc.

Meal preparation place: refers to the special place where finished products are sorted, packed, distributed and temporarily placed. (2) clean operation area.

Cooking place: refers to the operation place where raw materials or semi-finished products after rough processing and cutting are fried, fried, stewed, boiled, roasted, baked, steamed and other heat treatment.

Cleaning place of tableware: refers to the place where cleaned and disinfected tableware, tools and containers contacting directly imported food are stored and kept clean.

(3) General operation area: refers to other places where food and tableware are handled, including rough processing place, cutting and matching place, cleaning and disinfection place of tableware and food warehouse, etc.

Rough processing place: refers to the operation place where food raw materials are picked, sorted, thawed, cleaned, and the inedible parts are removed.

Cutting and matching place: refers to the operation place where the rough processed food is cleaned, cut, weighed and matched into semi-finished products.

The place where tableware, utensils and utensils are directly cleaned and disinfected.

2. Non food processing area: refers to the office, changing place, lobby, lounge, song stage, non food warehouse, toilet and other areas not directly handling food.

3. Dining place: refers to the place for consumers to eat, but does not include the toilet, hall, lobby lounge, song stage and other auxiliary dining places for diners.

(16) Central temperature: refers to the temperature in the center of liquid food or food raw materials stored in blocks or containers.

(17) Cold storage: refers to the process of storing food or raw materials at a lower temperature above freezing point. The range of cold storage temperature should be between 0 ℃ and 10 ℃.

(18) Freezing: refers to the process of storing food or raw materials below freezing point to keep them frozen. The freezing temperature range should be - 20 ℃ to - 1 ℃.

(19) Cleaning: refers to the use of clean water to remove impurities carried by raw materials and dirt on the surface of raw materials, tableware, equipment and facilities.

(20) Disinfection: the process of destroying, passivating or removing harmful microorganisms by physical or chemical methods.

(21) Cross contamination: refers to the process of mutual transfer of biological or chemical pollutants between food, food processors, food processing environment, tools, containers, equipment and facilities.

(22) Employees: refers to the food service providers engaged in food procurement, preservation, processing, catering services and food safety management personnel.

Article 7   In this specification The requirement of "should" is that it must be carried out; the requirement of "not" is that it is forbidden to carry out; the requirement of "should" is to recommend implementation.

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