T/PZSPRXH 001-2020 Active Group standards

T/PZSPRXH 001-2020 Guidelines for the Use of Public Spoons and Chopsticks

T/PZSPRXH 001-2020

Publish Date: 2020-07-20 Implement Date: 2020-07-25 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/PZSPRXH 001-2020

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Petroleum complex

ICS Name: Integrated services

Publish Date: 2020-07-20

Implement Date: 2020-07-25

Scope

Scope: This standard specifies the terms and definitions, production requirements, configuration requirements, usage requirements, disinfection and hygiene, public awareness and promotion, and other aspects related to the use of public spoons and chopsticks. Main technical content: 4. Production requirements 4.1 The materials of public spoons and chopsticks shall comply with the requirements of GB 4806.1. 4.2 The color of public spoons should be significantly different from that of personal spoons, and the handle of the spoon shall be stamped or embossed with the words "public spoon". The color of public chopsticks should be significantly different from that of personal chopsticks, and the thick end of the chopsticks shall be stamped or embossed with the words "public chopsticks". 4.3 The external dimensions of public spoons and chopsticks shall be significantly different from those of ordinary spoons and chopsticks, and the size shall be significantly larger than that of ordinary spoons and chopsticks, so as to facilitate picking up food from a distance and avoid mixing them. 5. Configuration requirements 5.1 All catering service units, rural collective meals, and family meals shall be equipped with sufficient public spoons and chopsticks that meet the requirements. 5.1.1 For extra-large and large catering service units, in addition to placing regular tableware, wineware, and tea sets for each customer on the table, public spoons and chopsticks shall also be placed on the table. The public spoons and chopsticks shall be placed on a dedicated spoon (chopstick) rack; or a pair of public chopsticks (or a public spoon) shall be placed on the right side of (or inside) the serving container of each dish (item). 5.1.2 For medium and small restaurants, fast food shops, snack bars, and unit canteens (venues), etc., public spoons and chopsticks shall be placed on the right side of (or inside) the serving container of each dish (item) according to the number of diners. For