T/PDZL 006-2023 Active

Scope: This document stipulates the terms and definitions, basic requirements, service requirements, management requirements, safety and emergency measures, quality supervision and continuous improvement for shared cafeterias in buildings. Main technical content: (1) Basic requirements mainly stipulate the qualification conditions for catering enterprises. (2) Service requirements set standards for shared cafeterias in buildings, including requirements for personnel, facilities and equipment, meal provision, recycling, cleaning and disinfection of dining utensils, food hygiene, environmental hygiene, integrity commitments, and clear price marking. (3) Management requirements mainly stipulate the management measures that should be taken in accordance with national laws, regulations, and standards. (4) Safety and emergency measures mainly stipulate safety management and protection requirements during the service process, as well as prevention, response, remediation, and corrective measures for emergencies. (5) Quality supervision and continuous improvement mainly aim to eliminate food hygiene risks, prevent accidents, improve service quality, and enhance food hygiene and safety awareness during the service process. The standard implementation inspection will be conducted by government departments in collaboration with relevant units and catering enterprises that have committed to implementing the standards. The inspection will also include an evaluation of the standard implementation situation and recommendations for improvement.