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GB/T 42966-2023: General rules for management of anti-food waste in catering
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| GB/T 42966-2023 | English | 229 |
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General rules for management of anti-food waste in catering
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GB/T 42966-2023
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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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