GB 31654: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 31654-2021 | English | 260 |
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National food safety standard - General hygienic specifications for catering services
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GB/T 31654-2021
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PDF similar to GB 31654-2021
Standard similar to GB 31654-2021 GB 31650 GB 31647 GB 31661 GB 31648 Basic data | Standard ID | GB 31654-2021 (GB31654-2021) | | Description (Translated English) | National food safety standard - General hygienic specifications for catering services | | Sector / Industry | National Standard | | Classification of Chinese Standard | X09 | | Word Count Estimation | 18,143 | | Issuing agency(ies) | National Health Commission of the People's Republic of China, State Administration for Market Regulation | GB 31654-2021: ---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.
National food safety standard-General hygienic specifications for catering services
National Standards of People's Republic of China
National Food Safety Standard
General Hygiene Standards for Food and Beverage Services
Released on 2021-02-22
2022-02-22 implementation
National Health Commission of the People's Republic of China
Issued by the State Administration for Market Regulation
National Food Safety Standard
General Hygiene Standards for Food and Beverage Services
1 Scope
This standard stipulates food procurement, storage, processing, supply, distribution and cleaning of food (drinking) utensils, food containers and tools in catering service activities.
Basic food safety requirements and management guidelines for places, facilities, equipment, and personnel during disinfection and other links.
This standard applies to all types of catering service activities carried out by catering service operators and canteens of centralized dining units.
The special sanitation norms for catering service activities should be based on this standard.
Provinces, autonomous regions, and municipalities directly under the Central Government stipulate that the catering service activities managed by small catering can be implemented with reference to this standard.
2 Terms and definitions
2.1 Catering services
Through immediate processing and production, commercial sales and service labor, etc., to provide consumers with food or food and consumer facilities service activities.
2.2 Semi-finished products
Foods that are not directly imported after preliminary or partial processing but still need further processing.
2.3 Separation
Isolation is done by leaving a certain space between objects, facilities, and areas, rather than by setting up physical barriers.
2.4 Separation
Isolate by setting up physical barriers such as walls, sanitary barriers, shields or independent compartments.
2.5 Food processing area
Places for food storage, sorting, processing (including cooking), packaging, and cleaning, disinfection, and cleaning of tableware.
2.6 Catering service places
Areas related to food processing and supply, including food processing areas, dining areas, etc.
2.7 Special room
In order to prevent food from being contaminated, a separate operation room for processing direct-entry food with a higher level of cleanliness is required.
2.8 Dedicated operation area
In order to prevent food from being contaminated, a separate operation area is required for processing and direct-entry food with a relatively high degree of cleanliness.
2.9 Perishable food
It is easy to spoil and deteriorate at room temperature, and microorganisms are easy to multiply or form food with toxic and harmful substances. This type of food needs to be stored
Control the temperature-time to ensure safety.
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