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Specification for catering logistics service
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| WB/T 1054-2015 | English | 679 |
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Service specification for catering cold chain logistics
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Basic data
| Standard ID | WB/T 1054-2024 (WB/T1054-2024) |
| Description (Translated English) | Specification for catering logistics service |
| Sector / Industry | Chinese Industry Standard (Recommended) |
| Classification of Chinese Standard | X08 |
| Classification of International Standard | 03.080.01 |
| Word Count Estimation | 13,134 |
| Date of Issue | 2024-11-04 |
| Date of Implementation | 2024-12-01 |
| Issuing agency(ies) | National Development and Reform Commission of the People's Republic of China |
WBT1054-2024: Specification for catering logistics service
---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.
Specification for catering logistics service
Logistics Industry Standard of the People's Republic of China
Issued by the National Development and Reform Commission of the People’s Republic of China
Catering logistics service specifications
Replaces WB/T 1054-2015
Published on 2024-11-04
2024-12-01 Implementation
CCS X 08
ICS 03.080.01
Preface III
1 Scope 1
2 Normative references 1
3 Terms and Definitions 1
4 Basic Requirements 1
5 Service Guarantee 1
6 Transportation 2
7 Storage 2
8 Loading and unloading 3
9 Distribution Processing 3
10 Delivery 3
11 Handover 3
12 Information Services3
13 Evaluation and Improvement 4
Appendix A (Informative) Main evaluation indicators of service quality 5
Reference 7
Table of contents
Preface
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.
This document replaces WB/T 1054-2015 "Catering Cold Chain Logistics Service Specifications". Compared with WB/T 1054-2015, in addition to the structural adjustment
In addition to editorial changes, the main technical changes are as follows.
-- The terms and definitions of “cold chain”, “refrigerated food” and “frozen food” have been deleted (see 3.1, 3.2 and 3.3 of the.2015 edition), and “original
The term and definition of “material” (see 3.1);
--The content of basic requirements has been changed (see 4.1~4.5, 4.1.1, 4.1.2, 4.1.3, 4.2.1, 4.3.1 of the.2015 edition);
--Added specific requirements for management systems and operating specifications (see 5.1.1, 5.1.2), and changed the requirements for emergency plans (see 5.1.3,.2015
4.1.5 of the new version), added the requirements for the evaluation and revision of management systems, etc. (see 5.1.4), and changed the requirements for personnel training and health
(See 5.2, 4.1.4 of the.2015 edition), the requirements for storage places and means of transport have been changed (see 5.3.1, 5.3.2,
4.2.2, 4.2.3), changed the description and requirements of refrigerated vehicles and insulated vehicles equipped with automatic temperature and humidity measuring devices (see 5.3.3,.2015 edition)
4.2.4), adding requirements for green, environmentally friendly and efficient facilities and equipment (see 5.3.5);
--Added vehicle selection and route planning, compartment precooling, multi-temperature vehicle transportation, vehicle safety, temperature monitoring during transportation and over-temperature handling
The requirements for temperature records after transport have been deleted (see 8.1.5 of the.2015 edition);
--Added warehouse inspection (see 7.1), food raw material storage and prevention of cross contamination (see 7.2), humidity control (see 7.3), cold storage temperature
Monitoring and recording time intervals (see 7.4), warehouse exit requirements (see 7.5), warehouse entry and exit times (see 7.6), inventory and reminder requirements (see
7.8), changed the content of sorting operations (see 7.7, Chapter 7 of the.2015 edition); deleted the reference requirements for packaging, temperature and humidity (see
2015 version 6.2);
--Added requirements for loading and unloading environment (see 8.1), deleted the requirements for the entire loading and unloading process time and food temperature (see.2015 edition
8.1.3);
--Changed the title of the "Packaging" chapter (see Chapter 9, Chapter 5 of the.2015 edition), and added requirements for circulation processing operations and operating environments (see
9.1, 9.2), added the content of green and environmentally friendly packaging materials (see 9.3), added the content of non-disposable packaging (see 9.4), changed
The packaging labeling content was revised (see 9.5, 5.5 of the.2015 edition), and the requirements for packaging size and carrier were deleted (see
5.4);
--Added distribution requirements (see Chapter 10);
--Added requirements for food handover management (see 11.1), and changed the food handover environment, handover quantity, handover temperature inspection, and handover form.
The requirements for quality certification (see 11.2, 11.3, 11.4, 11.5, 10.1, 10.2, 10.3.2 of the.2015 edition) have been deleted.
2015 version 10.3.3);
-- Changed the title of information services (see Chapter 12, 4.3 of the.2015 edition), and added requirements for information interaction and information services (see
12.1, 12.2);
--Added requirements for service evaluation and improvement (see Chapter 13).
Please note that some of the contents of this document may involve patents. The issuing organization of this document does not assume the responsibility for identifying patents.
This document was proposed by the China Federation of Logistics and Purchasing.
This document is under the jurisdiction of the National Technical Committee on Logistics Standardization (SAC/TC 269).
This document was drafted by. China Logistics and Purchasing Federation Food Supply Chain Branch, Chuansheng Supply Chain Management (Shanghai) Co., Ltd., Shandong Commercial
Vocational and Technical College, Beijing Zhongwu Refrigeration Enterprise Management Co., Ltd., Shenzhen Debao Catering Management Co., Ltd., Golden Arches (China) Co., Ltd.,
Nanjing Meihua Catering Management Co., Ltd., Xuechuan Agricultural Group Co., Ltd., Shanghai Dajian Agricultural Technology Co., Ltd., HAVI Logistics (Shanghai)
Co., Ltd., Shanghai Wanwei Cold Chain Logistics Co., Ltd., Shenzhen Fenglang Supply Chain Co., Ltd., Shanghai Perfect Flexible Supply Chain Service Co., Ltd.,
Fresh Life Cold Chain Logistics Co., Ltd., Fuzhou Huarui Supply Chain Management Co., Ltd., Weikai Testing Technology Co., Ltd., Foshan Yurong Agricultural Technology Co., Ltd.
Co., Ltd., CCCC Fourth Harbor Engineering Bureau Co., Ltd., and Xiamen Institute of Standardization.
The main drafters of this document are. Qin Yuming, Guo Fengjun, Han Tianshu, Yu Fenglong, Wang Xiaoxiao, Zhou Jun, Shi Yun, Ren Jun, Wang Nan, Wang Yu, Lena,
Chen Juncheng, Sun Jinan, Fan Qingxin, Wang Fang, Zheng Fangyong, Dai Xingxue, Wang Dingwang, Liu Chunhui, Zhang Changfeng, Zhang Jinmei, Sui Qing, Zou Zeyu, Cui Shuang,
Liu Lina.
The previous versions of this document and the documents it replaces are as follows.
--First published in.2015 as WB/T 1054-2015;
--This is the first revision.
Catering logistics service specifications
1 Scope
This document specifies the basic requirements of catering logistics services, service guarantees, transportation, storage, loading and unloading, circulation processing, distribution, handover, information
Information services as well as requirements for evaluation and improvement.
This document applies to activities that provide food raw material logistics services to the catering industry.
2 Normative references
The contents of the following documents constitute the essential clauses of this document through normative references in this document.
For referenced documents without a date, only the version corresponding to that date applies to this document; for referenced documents without a date, the latest version (including all amendments) applies to this document.
document.
GB/T 24616-2019 Logistics packaging, labeling, transportation and storage of refrigerated and frozen foods
GB/T 28843 Food cold chain logistics traceability management requirements
GB 31605-2020 National Food Safety Standard Hygiene Specification for Food Cold Chain Logistics
GB 31621 National Food Safety Standard Hygiene Specification for Food Operation Process
GB 31654 National Food Safety Standard General Hygiene Specification for Catering Services
GB/T 36088 Cold chain logistics information management requirements
GB/T 40956 Food cold chain logistics handover specification
WB/T 1060 Technical Specification for Function Selection of Refrigerated Food Trucks for Road Transport
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Raw material
All edible or drinkable substances used in the processing and preparation of food.
4 Basic Requirements
4.1 The applicant should possess the relevant qualifications required to engage in catering logistics services.
4.2 A management system, operating specifications and emergency response plan for catering logistics services should be established.
4.3 It should have an organizational structure and personnel that match its services.
4.4 Logistics facilities and equipment that meet the requirements of catering logistics services should be provided.
4.5 An information system that matches its services should be configured.
5.Service Guarantee
5.1 Management system
5.1.1 The management system should include personnel, facility and equipment maintenance, cleaning and sanitation, service quality and performance evaluation and other related contents.
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