T/CCA 004.2-2018 Dining area and kitchen environment hygiene standards for the catering industry

Scope

Scope: This standard applies to catering enterprises, including restaurants, bars, hotels, and restaurants (including restaurants operated by hotels and guesthouses) in terms of dining environment and kitchen hygiene-related standards and requirements. Main technical content: The standard defines the relevant terms of dining area and kitchen hygiene in the catering industry, including basic requirements, environmental hygiene and operational requirements of the dining area, and environmental hygiene and operational requirements of the kitchen. It emphasizes the measures that catering enterprises should or are suitable to take to maintain the hygiene of the dining area and kitchen, and details the basic conditions of environmental facilities and basic requirements for cleanliness in the catering industry. It guides catering units to achieve standardized and meticulous management, prevent environmental pollution, and enable catering enterprises to self-restrain, self-regulate, and self-improve, so as to ensure food safety and consumers' physical health.

Development Information

Same series standard

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