T/SRCA 00008-2023 Active
T/SRCA 00008-2023 Dining and catering management specifications for food conservation
Abstract
Scope: This document stipulates the basic requirements for banquet catering conservation, banquet reservation, menu design, raw material procurement and storage, banquet preparation, banquet service, and the disposal of leftover food from banquets. This document is applicable to banquet operators for catering conservation management. Main technical content: This document is drafted in accordance with the provisions of GB/T 1.1–2020, “Guidelines for Standardization Work – Part 1: Structure and Drafting Rules for Standardization Documents”. Please note that certain content of this document may involve patents. The issuing authority of this document does not assume responsibility for identifying patents. This document is formulated in accordance with national and local laws and regulations on food waste reduction, combined with the requirements of promoting civilized dining and creating green catering.
General Product Information
| Document Type | Group standards |
|---|---|
| Standard Status | Active |
| Standard Code | T/SRCA 00008-2023 |
| ICS | Consumer services |
| Implement Date | 2023-06-10 |