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RB/T 153-2016: (Organic dining evaluation requirements)
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| RB/T 153-2016 | English | 209 |
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(Organic dining evaluation requirements)
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RB/T 153-2016
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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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