GB 31654-2021 English PDF

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 31654-2021	260	Add to Cart	Auto, < 3 mins	National food safety standard - General hygienic specifications for catering services	Valid

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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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