T/XJZJXH 0003-2024 Active

Scope: This document specifies the basic requirements and management guidelines for food safety in the food procurement, storage, processing, supply, distribution, and cleaning and disinfection of dining utensils, food containers, and tools in the catering service activities of Shawan Dapanji. This document is applicable to operators of Shawan Dapanji catering services. Main technical content: To improve the quality and safety of Shawan Dapanji catering services and service management, the Shawan Dapanji Association took the lead in drafting the group standard "Shawan Dapanji Catering Service Standards". By formulating the group standard, the Association gradually turned the standard into a self-discipline and social governance norm in the catering industry and promoted it comprehensively. Based on the "Food Safety Operation Standards for Catering Services", the "Shawan Dapanji Catering Service Standards" first assess the food safety level of the catering service units of the Association; on the basis of ensuring food safety, it increases requirements in terms of dining environment, dish quality, and service quality to provide customers with healthier and safer food and more comfortable and warm services, meeting the growing demand for catering consumption of consumers.