GB/T 27306-2008 English PDFUS$509.00 · In stock
Delivery: <= 4 days. True-PDF full-copy in English will be manually translated and delivered via email. GB/T 27306-2008: Food safety management system -- Requirements for catering services Status: Valid
Basic dataStandard ID: GB/T 27306-2008 (GB/T27306-2008)Description (Translated English): Food safety management system -- Requirements for catering services Sector / Industry: National Standard (Recommended) Classification of Chinese Standard: X00 Classification of International Standard: 67.040 Word Count Estimation: 22,246 Date of Issue: 2008-10-22 Date of Implementation: 2009-05-01 Quoted Standard: GB 2760; GB 5749; GB 14934; GB 16153; GB/T 22000-2006 Regulation (derived from): National Standard Approval Announcement 2008 No.17 (Total No.130) Issuing agency(ies): General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China Summary: This standard specifies the catering establishment and implementation of food safety management system specific requirements, including human resources, prerequisite programs, critical process control, inspection, product traceability and withdraw. This standard with GB/T 22000 to apply to catering establishment, implementation and self-evaluation of its food safety management system, but also for the external evaluation and certification of catering food providers of food safety management system. When this standard is used for authentication purposes, should be used with GB/T 22000. Correspondence between GB/T 22000 and between the standard See Appendix A. GB/T 27306-2008: Food safety management system -- Requirements for catering services---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.Food safety management system. Requirements for catering services ICS 67.040 X00 National Standards of People's Republic of China Catering food safety management system requirements Posted 2008-10-22 2009-05-01 implementation Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China Standardization Administration of China released Table of ContentsIntroduction Ⅲ Introduction Ⅳ 1 Scope 1 2 Normative references 1 3 Terms and definitions 4 Human Resources 2 4.1 Food safety team consisting of 2 4.2 Competence, awareness and training 2 5 PRPs 2 5.1 Design of buildings and associated facilities 2 5.2 layout of the workspace and employee facilities 2 5.3 air, water and energy supply 3 5.4 waste and wastewater treatment 3 5.5 equipment, utensils Suitability and cleaning and maintenance 3 Procurement of materials management 5.6 4 5.7 Storage Product Management 4 5.8 Contamination precautions 4 5.9 cleaning and disinfection 4 5.10 Pest Control 4 Personnel health and hygiene 4 5.11 5 6 critical process control Restaurant food processing raw materials 6.1 5 6.2 Roughing 6 6.3 cooking process 6 6.4 catering food distribution 7 6.5 Catering Reception 7 6.6 cleaning and disinfection of tableware 8 7 Test 8 7.1 8 Inspection System 7.2 8 test range 7.3 test standards and methods 8 7.4 Safety test Item 8 8 8 product traceability and withdrawal 8 8.1 Traceability 9 8.2 product recall Establishing emergency measures 8.3 9 Correspondence Appendix A (Informative Appendix) GB/T 22000-2006 and GB/T 27306-2008 10 between Annex B (informative) restaurant food and raw materials, tableware and other processing tool focuses on the detection container 13 project Annex C (informative) catering for rapid detection item 14 References 16ForewordThis standard Annex A, Annex B and Annex C is informative appendix. This standard is assessed by the China National Accreditation Centre proposed qualified. This standard certification and accreditation by the National Standardization Technical Committee (SAC/TC261) centralized. This standard drafting units. China National Accreditation Center, China Quality Certification Center, Manhattan Certification Co., Ltd. in Hangzhou, China disease Disease Prevention and Control Center of Nutrition and Food Safety, the Qingdao Municipal Health Bureau of Health Supervision Bureau, the People's Republic of China Tianjin Entry-Exit Inspection and Quarantine Bureau, Beijing is Lai Meng Food Co., Ltd., Hangzhou Restaurant Filled Industry Co., Ltd., Beijing Hehegu Restaurant Management Co., Ltd., Zhejiang Provincial Health Department Health Supervision Bureau, the China Certification and Accreditation Association, the National Certification and Accreditation Administration of Registration Department Qingdao municipal authorities in eastern management Center Qingdao Fuxin Hotel. The main drafters of this standard. Li He Fang, swim AN Jun Lee demeanor, Fan Yongxiang, Jin Xiaomei, Jia Wei, Zhao Zhongliang, Zhou Xin, Hu Xiangdong, Li Xiulian, Sun Liang, Feng Tao, Zhao Chunling, Niudong wave, Yang Zhigang, Cui Jie.IntroductionThis standard from the key issue of restaurant food safety exist to start, take the principle of independent innovation, and actively introduce both, combined dining Industry characteristics, China's catering industry for the production environment and health and safety conditions, the choice of control measures, critical process control, product testing, put forward Establishing specific requirements of the catering industry food safety management system. Basis of preparation of this standard is "15" national key "development and implementation of the food industry and catering HACCP system" Branch One of the results of research "Food safety management system catering industry requirements." GB/T 22000-2006 "Food safety management systems in the food chain organization requirements" for all types of food chain organizations General requirements. Catering industry and stakeholders to use the GB/T 22000 in the proposed for this type of production and operating characteristics of the generic It requires further detailed requirements. Given the difference in the catering aspect of the production process, in order to ensure food safety, in addition to the general requirements in catering food control should be concerned In addition, this standard also proposed for the restaurant industry features of "critical process control" requirement. Key proposed catering food processing raw materials Procurement, storage and control of roughing, highlighting the characteristics of different characteristics of raw materials procurement, storage and roughing during food safety control; with When concern about hot dishes, cold dishes, snacks, cold pastries, fresh fruit juice, fruit, raw food processing and distribution of food seafood particularity tube Processing; affect food safety catering reception process, tableware cleaning and disinfection methods and results of the evaluation, it requires the implementation of environmental controls eating, clothing Works fine process, to avoid cross-contamination of products, strict cleaning and disinfecting tableware, promote products through inspection and verification process to ensure food Safety. Catering food safety management system requirements1 ScopeThis standard specifies the catering establishment and implementation of food safety management system specific requirements, including human resources, the premise of the program, the key too Process control, inspection, traceability and withdrawn. This standard with GB/T 22000 to apply to catering establishment, implementation and self-evaluation of its food safety management system, also applies to External evaluation and certification provider catering food food safety management system. When this standard is used for authentication purposes should be used in conjunction with GB/T 22000. See correspondence between GB/T 22000 and this standard between Appendix A.2 Normative referencesThe following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard. GB 2760 Hygienic standards for uses of food additives GB 5749 drinking water health standards GB 14934 food (drink) with disinfection health standards GB 16153 restaurant (restaurant) health standards GB/T 22000-2006 requirements for food safety management systems in the food chain organization (ISO 22000.2005, IDT)3 Terms and DefinitionsGB/T 22000-2006 and established the following terms and definitions apply to this standard. 3.1 In food service institutions or individuals, including the delivery unit of group meal and cafeteria. 3.2 Through instant production processing, commercial sales and service labor and other means, to provide consumers with food, consumer sites and facilities in food processing Processing, marketing and consumption of service activities. 3.3 According to the collective clients order requirements, centralized processing, distributed food places to eat but the unit is not available. 3.4 After cooling of cooked mature or tasty pickled simple production and transfer to a plate of food, general food can be eaten without heating Meat dish, also known as cold meat, cold dishes. NOTE. For cold dishes including raw plant foods without heating or for processing directly after only simple processing edible flavored food. 3.5 Machining operations between the production of cold dishes. ......Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of GB/T 27306-2008_English be delivered?Answer: Upon your order, we will start to translate GB/T 27306-2008_English as soon as possible, and keep you informed of the progress. The lead time is typically 2 ~ 4 working days. The lengthier the document the longer the lead time.Question 2: Can I share the purchased PDF of GB/T 27306-2008_English with my colleagues?Answer: Yes. The purchased PDF of GB/T 27306-2008_English will be deemed to be sold to your employer/organization who actually pays for it, including your colleagues and your employer's intranet.Question 3: Does the price include tax/VAT?Answer: Yes. 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