T/SZFSNS 0001-2021 The standard for the construction and operation of food safety service stations

Scope

Scope: This standard specifies the terms and definitions, as well as requirements, for food safety service stations. This standard applies to the construction and operation management of food safety service stations established in commercial complexes, tourist attractions, characteristic neighborhoods, educational areas, and large-scale catering enterprises' cafeterias. Food safety service stations established by other units may refer to and implement this standard accordingly. Main technical contents: 3.1 Principles and objectives 3.2 Construction requirements: At least an office area, a file management area, a complaint mediation area, and a publicity and announcement area shall be provided. 3.3 Personnel management: Equipped with full-time and part-time daily managers, rapid inspection personnel, consumer mediators, and representatives of food business units, with a total number of no less than 4 people. At least one manager or food safety administrator with a college degree or above shall be present. 3.4 Work operation: Establish and improve 11 systems and mechanisms, and undertake food safety management work in the area. 3.5 Work guarantee: The staffing and funding guarantee shall be the responsibility of the construction party. 3.6 File management: Daily work shall be recorded in a timely manner, and materials and documents shall be archived promptly. 3.7 Evaluation: Evaluation shall be conducted by third-party professional institutions or food safety regulatory departments.

Development Information

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