T/AHNS 001-2024 Guidelines for the "Three Reductions" Construction of Canteens (Restaurants)

Scope

Scope: This document stipulates the basic principles, objectives, and methods for cafeterias (restaurants) to carry out the "Three Reductions" initiative, namely reducing salt, oil, and sugar. This document applies to cafeterias (restaurants) in regulating specific behaviors involved in the procurement of ingredients, cooking and processing, and dining during the implementation of the "Three Reductions" initiative, and it also applies to relevant departments and professional institutions in guiding various cafeterias (restaurants) to carry out the "Three Reductions" initiative. Main technical content: This standard mainly references relevant standards and documents such as the "Chinese Dietary Guidelines (2022 Edition)" and the "Guidelines for Nutrition Labeling of Catering Foods", combines the actual situation of the "Three Reductions" (reducing salt, oil, and sugar) work in various cafeterias (restaurants) in Anhui Province, and incorporates the opinions of industry technical experts. In accordance with the requirements of GB/T 1.1-2020, the main technical content of the standard is finally determined as follows: (I) Construction objectives 1 General objectives; 2 Phased objectives. (II) Organization and management (III) Construction guidance 1 Quantitative management; 2 Scientific procurement; 3 Cooking management; 4 Nutrition labeling; 5 Ledger system; 6 Catering services; 7 Nutrition and health education

Development Information

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