T/CSSAX 0005-2024 The standardization of food safety in campus cafeterias service specification

Scope

Main technical content: The standard is divided into eight chapters: scope, normative reference documents, terms and definitions, basic requirements for service organizations, guidance services, evaluation services, other services, and service evaluation and improvement. The main technical content is described as follows: 1. Scope: This standard applies to the standardized construction of food safety in primary and secondary schools (including kindergartens) and universities. 2. Terms and definitions: The terms and definitions in this standard are consistent with the national standard GB 31654: General Hygiene Standards for Catering Services. Additionally, the terms and definitions of "standardized construction of food safety" and "services for standardized construction of food safety" are added. Among them, "standardized construction of food safety" refers to the definition of "standardized production of enterprise safety" in GB/T 33000: Basic Norms for Standardized Production of Enterprise Safety, combined with the actual situation of food safety standardization. 3. Basic requirements for service organizations 4. Guidance services 5. Evaluation services 6. Service evaluation and improvement. This chapter stipulates the requirements for service organizations to accept feedback and improve, realizing the PDCA closed-loop of the entire service process and ensuring service quality. 7. Appendix. The appendix provides specific evaluation guidelines, application forms, and requirements for application materials. These can be directly downloaded when implementing the standard, which is convenient for operation and conducive to the effective implementation of the standard.

Development Information

Related Standards