RB/T 153-2016 English PDF

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RB/T 153-2016: (Organic dining evaluation requirements)
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
RB/T 153-2016	209	Add to Cart	3 days	(Organic dining evaluation requirements)	Valid

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Basic data

Standard ID: RB/T 153-2016 (RB/T153-2016)
Description (Translated English): (Organic dining evaluation requirements)
Sector / Industry: Chinese Industry Standard (Recommended)
Classification of Chinese Standard: A00
Word Count Estimation: 9,978
Date of Issue: 2016-12-01
Date of Implementation: 2017-06-01
Regulation (derived from): State Accredidation Technology (2016) No.73
Issuing agency(ies): National Certification and Accreditation Administration

RB/T 153-2016: (Organic dining evaluation requirements)

---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.
(Organic dining evaluation requirements) ICS 03.120.00 A00 People's Republic of China certification and recognition of industry standards Organic Catering Evaluation Requirements Released on.2016-12-01 2017-06-01 implementation China National Certification and Accreditation Administration issued

Content

Foreword III Introduction IV 1 Scope 1 2 Normative references 1 3 Terms and Definitions 1 4 dishes and raw materials 2 5 Catering Management Requirements 2 5.1 General 2 5.2 Cooking and making methods 2 5.3 Tableware and packaging 3 5.4 Storage and disposal 3 5.5 Cleaning, disinfection and pest control 3 5.6 Product Identification 4 5.7 Management System 4 6 Organic Catering Level 4 6.1 Classification 4 6.2 Bronze Organic Catering 4 6.3 Silver Organic Meal 4 6.4 Gold Organic Meal 5

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard is proposed and managed by the National Certification and Accreditation Administration. This standard was drafted. Nanjing Guohuan Organic Product Certification Center, National Certification and Accreditation Administration Committee certification and accreditation technology research Institute, China Cuisine Association, Zhenggu (Beijing) Agricultural Development Co., Ltd., Yantai Xinhe Enterprise Food Co., Ltd., Shanghai Dolly Agricultural Development Co., Ltd. Company, Food Whole Food Beauty (Shanghai) Agricultural Technology Co., Ltd. The main drafters of this standard. Wang Yungang, Zhang Jibing, Xiao Xingji, Zhang Youting, Kang Yanli, Hu Yunfeng, Xie Weihua, Wang Xia, Shao Junya, Wang Maohua, Yang Zehui, Sun Chunyan, Ding Le, Qin Qi, Jiang Hong, Jiang Wei.

Introduction

In addition to directly purchasing certified organic products, the channels for consuming organic products include the use of organic raw materials in catering enterprises. Make organic dishes and drinks, and enjoy the organic dining theme of the restaurant company. Organic catering services, like the production of organic products, follow the organic principles of health, ecology, fairness and care, and purchase organic recognition as much as possible. The original ingredients of the card, using fresh local ingredients, adopt healthy cooking methods that maintain the nutrients of the food as much as possible, and independently process and dispose of organic Raw materials and organic dishes, and maintain traceability of procurement, processing and sales activities to maintain the integrity of organic catering services. In addition to providing consumers with organic raw materials, catering services also require raw materials, tableware, cooking methods, packaging, storage, A series of methods and measures that distinguish it from conventional catering in terms of disposal, cleaning, disinfection, pest control, labeling and management systems. Meet the requirements of organic catering services. Organic catering service is an extension of the organic industry chain. The technical requirements of organic catering services can provide technical and management support for organic catering enterprises. On the basis of open and unified standards, we guarantee integrity services and maintain brand reputation. Organic Catering Evaluation Requirements

1 Scope

This standard specifies the dishes and raw materials in the organic catering service, catering management requirements and organic catering level. This standard applies to catering service providers that offer organic catering, including restaurants, hotel restaurants, snack bars, fast food restaurants, and drinks. Shops, dessert stations, unit canteens, group dining delivery units and central kitchens.

2 Normative references

The following documents are indispensable for the application of this standard. For dated references, only dated versions apply to this article. Pieces. For undated references, the latest edition (including all amendments) applies to this document. GB 5749 Sanitary Standard for Drinking Water GB/T 19630 (all parts) Organic products Catering service food safety operation specification (National Food and Drug Administration [2011] No. 395)

3 Terms and definitions

The following terms and definitions apply to this document. 3.1 Organic product organicproduct Products manufactured, processed and sold in accordance with GB/T 19630 for human consumption and animal consumption. 3.2 Catering service cateringservice Provide food and consumer service activities to consumers through instant manufacturing, commercial sales, and service labor. 3.3 Organic dining organiccatering According to the requirements of this standard, consumers are provided with catering services for food or beverages made or cooked with organic products. 3.4 Group meal delivery unit groupmealdistributer According to the collective service object ordering requirements, the food processing service provider who concentrates on processing and distributing food but does not provide dining places. 3.5 Central kitchen centralkitchen Established by the restaurant chain, with independent sites and facilities, centralized processing of finished or semi-finished food products, and direct A catering service provider that delivers to a catering service unit. 3.6 Dish Catering service providers specify the variety of ingredients, ingredients, seasonings and dosages, and cooking methods through recipes/menus. 3.7 Organic dish organicdish At least 95% of the ingredients are made with organic raw materials, and at least 95% of the raw materials are certified by GB/T 19630 and use organic Chinese. ......

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