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GB/T 45701-2025: Guideline to school meal preparation and delivery service enterprise
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| GB/T 45701-2025 | English | 379 |
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Guideline to school meal preparation and delivery service enterprise
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GB/T 45701-2025
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PDF similar to GB/T 45701-2025
Standard similar to GB/T 45701-2025 GB 31652 GB 31651 GB 31653 GB 28050 GB 13102 Basic data | Standard ID | GB/T 45701-2025 (GB/T45701-2025) | | Description (Translated English) | Guideline to school meal preparation and delivery service enterprise | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | C53 | | Classification of International Standard | 03.120.10 | | Word Count Estimation | 18,181 | | Date of Issue | 2025-05-30 | | Date of Implementation | 2025-12-01 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 45701-2025: Guideline to school meal preparation and delivery service enterprise---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 03.120.10
CCSC53
National Standard of the People's Republic of China
Campus Catering Service Business Management Guide
Released on 2025-05-30
2025-12-01 Implementation
State Administration for Market Regulation
The National Standardization Administration issued
Table of contents
Preface III
Introduction IV
1 Scope 1
2 Normative references 1
3 Terms and Definitions 1
4 Basic Principles 1
5 Recipe and ingredient management 3
5.1 Recipe 3
5.2 Raw material procurement 3
5.3 Raw material acceptance 3
5.4 Storage 4
6 Processing and production 4
7 Food preparation and delivery 4
7.1 Preparation, portioning and packaging 4
7.2 Label identification 4
7.3 Delivery 4
8 Meal Service 6
8.1 Sharing of Meals 6
8.2 Recycling 6
9 Service Quality Management 6
9.1 Service Evaluation 6
9.2 Improvement and Complaints Handling 6
10 Emergency measures 7
11 Food safety and nutrition and health information exchange 7
12 Preventing food waste 7
Appendix A (Informative) Foods to be used and supplied with caution 8
Appendix B (Informative) Label Examples 9
Reference 10
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 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 General Chamber of Commerce.
This document is under the jurisdiction of the National Technical Committee for Standardization of Catering Services Industry (SAC/TC214).
This document was drafted by. Shenzhen Institute of Standards and Technology, China Chain Store Association, Development Research Institute of the State Administration for Market Regulation
Center, China General Chamber of Commerce, China Hotel Association, Guangdong Group Meal Distribution Industry Association, Food Industry Productivity Promotion Center, Beijing Food Industry Association
Inspection Institute (Beijing Food Safety Monitoring and Risk Assessment Center).
The main drafters of this document are. Zhou Peng, Wang Ke, Chu Dong, Gu Zhihua, Li Wenli, Liu Zhenyu, Song Xiaoxi, Feng Jun, Tu Zhenhua, Jiang Xing, Cheng Jun,
Chen Xiang, Sun Lu, He Juan, Liu Ran, Qiu Jiaqian, and Li Huan.
Introduction
This document proposes the following requirements for the establishment of campus catering service companies that provide meal preparation and delivery services for primary and secondary school and kindergarten students.
The basic contents of the project are described in detail, including the location, facilities and equipment management, and personnel management. The recipes and raw material management of campus catering service companies are clearly defined one by one.
food safety, food processing, food preparation and distribution, dining services, service quality management, emergency response measures, food safety and nutrition and health information exchange, and
Preventing food waste and other key factors that need to be considered, by guiding campus catering service companies in production, processing and distribution, etc., to help them improve
The school catering service level and enterprise management level should be improved to achieve the goal of further improving quality and preventing risks.
We strive to combine it with campus catering culture education, and use various means to promote school food safety management, student nutrition and health, and prevent catering
Anti-waste propaganda and education will help students eat more safely, nutritionally and healthily.
Campus Catering Service Business Management Guide
1 Scope
This document establishes the basic principles for the management of campus catering service enterprises, and provides the management of recipes and raw materials, processing and production, meal preparation and delivery,
Guidance on dining services, service quality management, emergency response measures, food safety and nutrition and health information exchange, and prevention of food waste.
This document applies to food service operators who provide student meal preparation and delivery services to students in primary and secondary schools and kindergartens.
This document does not apply to self-built canteens on campus, school canteen subcontractors or contractors.
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.
GB 14934 National Food Safety Standard Disinfection of Tableware (Drinkware)
GB 31654 National Food Safety Standard General Hygiene Specification for Catering Services
SB/T 11047 Specification for emergency response to catering service emergencies
WS/T 554 Nutritional Guidelines for Student Meals
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
student meal schoolmeal
Breakfast, lunch, dinner or snacks delivered to school students.
Note. Usually includes hot food, fruits and pre-packaged food in barrels, boxes or cartons.
3.2
It mainly serves primary and secondary schools and kindergartens. It centrally processes and distributes student meals according to their ordering requirements but does not provide dining venues.
Operator.
4 Basic Principles
4.1 The enterprise ensures compliance with GB 31654 and the "Food Safety Operation Specifications for Catering Services" and the "School Food Safety and Nutrition and Health Management Regulations"
"Regulations on the Supervision and Management of Enterprises' Implementation of Food Safety Principal Responsibility" and "General Rules for the Review of Food Business Licenses" and other relevant regulations. Enterprises that provide ethnic food
It is necessary to ensure that the relevant requirements of ethnic meals are met.
4.2 The main business type of the enterprise's food business license is "catering service operator (collective dining distribution unit)", and its food safety level is
To the highest level in the region.
4.3 The quantity of food provided shall not exceed the maximum food supply capacity of the catering service operator.
4.4 It is advisable to purchase public liability insurance or food safety liability insurance according to production conditions.
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