T/PDZL 008-2024 Active

Main technical content: This document specifies the terms and definitions, general requirements, venue requirements, food safety management, dish management, catering services, safety and emergency response, and quality supervision and evaluation improvement of the Social Dining Table Alliance. (1) Basic requirements: Mainly stipulate the qualification conditions for catering enterprises or individual businesses to gain entry. (2) Venue requirements: This document mainly stipulates requirements for reasonable layout and site selection. (3) Food safety management: Mainly implement national laws, regulations, and standards to regulate food safety personnel, systems, raw materials, and food processing management measures. (4) Dish management: Mainly address the dining habits and needs of the elderly. (5) Catering services: Mainly stipulate requirements for personnel during service, dine-in services, cash settlement, cleaning and disinfection of catering utensils, and kitchen waste disposal. (6) Safety and emergency response: Mainly address fire safety, gas safety, and electrical safety during service, as well as prevention, handling, remedial, and corrective measures for emergencies. (7) Quality supervision and continuous improvement: Mainly help catering enterprises eliminate food hygiene risks, prevent accidents, improve service quality, and enhance food hygiene and safety awareness. The government functional departments shall take the lead in jointly conducting standard compliance inspections with relevant units and pledged catering enterprises, evaluate the implementation situation, and put forward improvement suggestions.