T/JCCZ 401-2025 Work Standards for the Use and Management of Catering Utensils by Catering Service Operators

Scope

4 Purchasing and Inspection Standards for Catering Utensils Purchasing Requirements 4.1.1 When purchasing catering utensils, select production and operation units with legal qualifications. For long-term fixed-point purchases, it is advisable to sign a procurement contract with suppliers that includes provisions on ensuring food safety. 4.1.2 Purchase utensils made from stable materials that are non-toxic, non-hazardous, easy to clean and maintain, and comply with the relevant requirements of GB 4806.1. 4.1.3 Establish a record-keeping system for purchasing and inspecting catering utensils, and retain every purchase receipt or delivery note. 4.1.4 When entrusting centralized disinfection services for catering utensils, check and retain materials such as the service provider's business license copy and disinfection certification. 4.1.5 Purchase utensils from centralized disinfection service providers with complete packaging and no attachments, oil stains, or foam on the surface. Record-Keeping Requirements 4.2.1 Establish a purchasing inspection record file, which should include the purchase date, utensil name, specifications, quantity, production batch number or date, manufacturer's name, address, and contact information, supplier's name, address, and contact information, accompanying documents (license, business license, purchase receipt, product inspection report, other certification), visual inspection results, and the record-keeper's name. 4.2.2 Retain the purchasing records and related documents for at least 6 months after the product's expiration date, or for at least 2 years if there is no clear expiration date. 5 Use Standards Basic Requirements 5.1.1 Establish a management system for the use of catering utensils. 5.1.2 Use clean and disinfected utensils. 5.1.3 Separately store cleaned and disinfected utensils from uncleaned and disinfected ones. 5.1.4 Store used utensils in designated locations. 5.1.5 Reduce the use of disp

Development Information

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