T/SHSFS 001-2023 Active

Scope: This document specifies the relevant terms, definitions, basic requirements, and implementation rules for restaurants in Suihua City in preventing food waste. This document applies to self-service restaurants, full-service restaurants, and banquet halls; fast-food restaurants; and other commercial catering units in Suihua City. Main technical content: 5.1 Food production process 5.1.1 Strive to improve chefs' cooking skills and create more dishes with better flavors. Reduce food waste caused by customers' dissatisfaction with the taste of dishes. 5.1.2 Strictly follow standard recipes for production, ensuring consistency with standard recipes in terms of dish portion sizes, plating requirements, and product quality. Especially for dish portion sizes, prohibit arbitrary and inconsistent adjustments. 5.1.3 Prepare meals reasonably according to catering characteristics to avoid waste caused by excessive preparation. 5.2 Service process 5.2.1 During the ordering process, train order-taking staff to provide suggestions on dish quantities based on the number of customers, their gender, and their actual needs, to avoid customers ordering excessively and causing waste. 5.2.2 Provide takeout services and encourage customers to take home leftovers; train and educate staff on service attitude and skills; use reusable eco-friendly takeout boxes. 5.2.3 Catering enterprises can offer small-portion dishes, half-portion dishes, or platter dishes to meet customers' needs of tasting multiple dishes and effectively avoid food waste. 5.2.4 Self-service restaurants should combine market conditions and past operating experience to reasonably predict customer demand and appropriately supply dishes at the buffet counter. The principle of "serve less but frequently" should be adopted for buffet service, ensuring both service quality and effective waste prevention. 5.3 Management process 5.3.1 Reminders on saving resources 5.3.1.1 Reminders on saving resources during ordering (includi