GB/T 42966-2023 English PDF

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GB/T 42966-2023: General rules for management of anti-food waste in catering
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Basic data

Standard ID: GB/T 42966-2023 (GB/T42966-2023)
Description (Translated English): General rules for management of anti-food waste in catering
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: A12
Classification of International Standard: 03.080
Word Count Estimation: 12,137
Date of Issue: 2023-06-09
Date of Implementation: 2023-06-09
Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration

GB/T 42966-2023: General rules for management of anti-food waste in catering

---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.
ICS 03:080 CCSA12 National Standards of People's Republic of China General rules on anti-food waste management in catering industry Released on 2023-06-09 2023-06-09 Implementation State Administration for Market Regulation Released by the National Standardization Management Committee

table of contents

Preface I Introduction II 1 Scope 1 2 Normative references 1 3 Terms and Definitions 1 4 Anti-food waste management planning in catering industry 2 4:1 Anti-food waste management objectives 2 4:2 Anti-food waste management institutions and personnel 2 4:3 Anti-food waste management system 2 5 Catering service establishments 2 6 raw materials 3 7 Cooking Processing 3 8 meals provided3 8:1 Before meal 3 8:2 Meals 3 8:3 After meal 4 8:4 Cancellation and adjustment of meals 4 8:5 Packaging service 4 9 Meal Improvement 4 10 Delivery 4 11 Online catering service platform 5 12 Disposal of unsold food surplus5 13 Staff training 5 14 Cultural Construction 5 15 Evaluation Improvement 5 16 Documentation 6 Reference 7

foreword

This document is in accordance with the provisions of GB/T 1:1-2020 "Guidelines for Standardization Work Part 1: Structure and Drafting Rules for Standardization Documents" drafting: Please note that some contents of this document may refer to patents: The issuing agency of this document assumes no responsibility for identifying patents: This document is proposed and managed by China National Institute of Standardization: This document was drafted by: China National Institute of Standardization, Institute of Geographical Sciences and Natural Resources Research, Chinese Academy of Sciences, Food and Nutrition, Ministry of Agriculture and Rural Affairs Development Research Institute, China Cuisine Association, Meizhou Dongpo Catering Management (Beijing) Co:, Ltd:, Starbucks Enterprise Management (China) Co:, Ltd:, Guangdong Xinyouhao Group Co:, Ltd:, Shuwang Youfude Catering Service Co:, Ltd:, Beijing Jianliyuan Catering Management Co:, Ltd:, Food Safety Express Information Technology Co:, Ltd: Art (Shenzhen) Co:, Ltd: The main drafters of this document: Liu Peng, Yun Zhenyu, Wu Liang, Cheng Guangyan, Yang Liu, Hu Mulan, Li Qiang, Nian Yiying, Chu Qiao, Cheng Shengkui, Wu Ying, Zhang Yang, Feng Wang, Yang Qizhu, Kong Jian, Jian Shixin, Jing Xiaobo:

Introduction

It is the traditional virtue of the Chinese nation to practice strict economy and oppose waste: Stop food waste in the catering field and advocate civilization, health, rationality and greenness The concept of consumption is very important for ensuring national food security, advocating social civilization, promoting the construction of a resource-saving society, and promoting sustainable economic and social development: It is of great significance to safeguard national security: This document serves as the implementation of the "Anti-Food Waste Law of the People's Republic of China" to stop catering The important support of waste content is crucial to standardize the anti-food waste work of catering service providers: an indispensable part of the system: General rules on anti-food waste management in catering industry

1 Scope

This document specifies the basic requirements for anti-food waste management in the catering industry, including anti-food waste management planning in the catering industry, and Institute, raw and auxiliary materials, cooking and processing, meal provision, meal improvement, distribution, online catering service platform, disposal of unsold surplus food, employee training Training, culture building, evaluation improvement, documentation: This document is applicable to the anti-food waste work of various catering service providers and online catering service platforms:

2 Normative references

The contents of the following documents constitute the essential provisions of this document through normative references in the text: Among them, dated references For documents, only the version corresponding to the date is applicable to this document; for undated reference documents, the latest version (including all amendments) is applicable to this document: GB 31654-2021 National Food Safety Standard General Hygienic Specifications for Catering Services GB/T 39002 Service Guide for Meal Sharing System

3 Terms and Definitions

The following terms and definitions apply to this document: 3:1 food waste food waste Unreasonable use of food that is safe to eat or drink in accordance with its functional purpose: Note: Including waste, reduction in quantity or quality of food due to irrational utilization, etc: 3:2 Catering service catering service The service activities of providing food or food and consumption facilities to consumers through ready-to-eat processing, commercial sales and service labor: [Source: GB 31654-2021, 2:1] 3:3 Units or individuals engaged in catering services: Note: Including social catering service operators, unit canteens, central kitchens and group meal delivery units, etc: 3:4 Unit canteeninstitutioncanteen Established in government agencies, institutions, social groups, private non-enterprise units, enterprises, etc:, supplying catering services for internal employees, students, etc: service provider: 3:5 Third-party platform providers of online catering services or catering service units that use the Internet to provide catering services build their own websites: ......

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