T/HNSCFX 011-2023 Active Group standards

T/HNSCFX 011-2023 Monitoring and evaluation of food waste in the catering industry

Publish Date: 2023-12-29 Implement Date: 2023-12-29 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/HNSCFX 011-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2023-12-29

Implement Date: 2023-12-29

Scope

Main Technical Content: 1. Scope This document specifies the terms and definitions, monitoring requirements, evaluation principles, evaluation criteria, evaluation methods, evaluation result determination, and evaluation application for anti-food waste monitoring and assessment in the catering industry. This document is applicable to catering service providers conducting self-inspection, monitoring, and evaluation of anti-food waste efforts. Other social institutions may refer to and use it for reference. 2. Normative Reference Documents The content of the following documents is incorporated into this document as essential provisions through normative reference. Among them, the referenced documents with a specified date apply only to the version corresponding to that date; for unspecified date referenced documents, the latest version (including all amendment lists) applies. - GB 31654: Food Safety National Standard - General Hygiene Requirements for Catering Services - GB/T 33497: Quality Management Standards for Catering Enterprises - GB/T 42966: General Guidelines for Anti-Food Waste Management in the Catering Industry - GB/T 42967: Guidelines for Anti-Food Waste Work in Institutional Cafeterias - DB41/T 2397: Anti-Food Waste Management Standards for Institutional Cafeterias 3. Terms and Definitions The following terms and definitions apply to this document. 3.1 Food Waste The failure to reasonably utilize safe food for consumption or drinking, including discarding or reducing the quantity or quality of food due to improper utilization. 3.2 Anti-Food Waste A series of activities aimed at preventing food waste or reducing the quantity or quality of food due to improper utilization through certain means. 3.3 Per Capita Catering Waste Amount The amount of food waste per person per meal during catering consumption. 4. Monitoring Requirements 4.1 Specialized management institutions and full-time/part-time managers shall be responsi