T/HBESA 008-2024 Active

Main technical content: The stall kitchen is the main processing and supply mode of university cafeterias, with the characteristics of scattered processing sites, small operating areas, and large quantities of meals supplied. This standard aims to further deepen and refine the provisions of the "Hubei Province School Cafeteria Food Safety Management Standards" (DB42/T2146-2023) and the "Technical Guidelines for the Construction of 'Open Kitchen and Bright Stove' in Catering Services" (DB42/T2211.1-2024), summarize and refine the food safety risk patterns of school cafeteria stall kitchens, combine supply needs, promote and apply standardized layout and construction, and effectively prevent and control food safety risks in school cafeteria stall kitchens. The standard starts with the main food safety issues and key links that may arise during the supply process of school cafeteria stall kitchens, and from the process requirements of raw material storage, initial processing, cutting and preparing, cooking, meal preparation, tableware cleaning and disinfection, and waste disposal, etc. It establishes a standard portrait of school cafeteria stall kitchens and guides schools to carry out standardized construction and management of stall kitchens based on their actual situation.