PDF
T/SYHC 1-2024 Active
T/SYHC 1-2024 Food Waste Prevention Guidelines for Catering Service Organizations
Abstract
Main technical content: This document stipulates the terms and definitions, basic principles, requirements, facilities and equipment, food procurement and storage, processing and production, menu and portion design, dining services, takeout services, transportation, training, publicity and guidance, evaluation and improvement, etc. for food service organizations to combat food waste behavior
General Product Information
| Document Type | Group standards |
|---|---|
| Standard Status | Active |
| Standard Code | T/SYHC 1-2024 |
| CCS | Economic and cultural |
| ICS | The comprehensive organization and management of the company (enterprise) |
| Implement Date | 2024-05-01 |
Price
$ 20.00
Subtotal
$ 20.00
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$ 0.00
Order Total (incl. tax)
$ 20.00