T/CSSAX 0004-2023 Active Group standards

T/CSSAX 0004-2023 Food Service Establishment Anti-Waste Management Standards

Publish Date: 2023-07-12 Implement Date: 2023-07-13 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/CSSAX 0004-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Integrated services

Publish Date: 2023-07-12

Implement Date: 2023-07-13

Scope

Scope: This document establishes general principles for combating food waste in catering service units, specifying management requirements, kitchen control requirements, front-of-house service requirements, and evaluation, improvement, and record-keeping. This document applies to catering service operators and centralized dining units' cafeterias in combating food waste. Main technical content: 1. General Principles: Create a consumption environment that encourages frugality and opposes waste through various means. Design dishes rationally based on the concepts of food conservation and healthy eating. 2. Management Requirements: This section stipulates three aspects of management planning, public awareness guidance, and education and training. The requirement of "establishing rules and systems" refers to Chapter 4 of GB/T 42966-2023, "General Principles for Food Waste Management in the Catering Industry". The content of "public awareness guidance" includes the content and methods of disseminating information on combating food waste, and recommendations for public awareness locations are also provided. The requirement of "education and training" stipulates that the content of "frugality and opposing waste" should be included in employee training, and the frequency of training is also specified. 3. Kitchen Control Requirements: This section stipulates three aspects of food ingredient procurement, acceptance, transportation, storage, and processing operations. The content of "food ingredient procurement and acceptance/transportation/storage" refers to the requirements that comply with GB 31654-2021. Additionally, it requires catering service units to manage the entry and exit of food ingredients according to their perishability and storage stability when formulating procurement plans based on scientific calculations, meal peak periods, and raw material losses. 4. Front-of-House Service Requirements: This section stipulates five aspects of pre-meal service, in-meal ser