T/PDZL 007-2024 Food Safety and Nutrition Management Standards for Food Service Companies

Scope

Main technical content: This document stipulates the terms and definitions, basic requirements, service evaluation capabilities, food safety management, service requirements, safety and emergency response, and quality supervision and evaluation improvement for schools entrusting enterprises with food service operations (hereinafter referred to as "enterprises"). (1) Basic requirements: It mainly stipulates the contracting qualification conditions for enterprises to enter the market. (2) Service evaluation capabilities: This document mainly stipulates the requirements for personnel, venue facilities, and equipment in school cafeterias. (3) Food safety management: It mainly implements national laws, regulations, and standards to ensure food safety, including personnel management, system establishment, raw material control, food processing, and sample retention measures. (4) Service requirements: It mainly stipulates requirements for sorting, transportation, and disinfection of dining utensils, as well as kitchen waste management during the service process. (5) Safety and emergency response: It mainly stipulates requirements for fire safety, gas safety, and electrical safety during the service process, as well as prevention, response, remediation, and correction measures for emergencies. (6) Quality supervision and continuous improvement: It mainly aims to eliminate food hygiene risks in school cafeterias, prevent accidents, improve service quality, and enhance food hygiene and safety awareness. The inspection will be conducted by government departments in collaboration with relevant units and food service enterprises that commit to implementing the standards, followed by an evaluation of their implementation status and recommendations for improvement.

Development Information

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