T/ARIA 002-2023 Active Group standards

T/ARIA 002-2023 Group meal food processing management standard

Publish Date: 2023-11-20 Implement Date: 2023-11-20 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/ARIA 002-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Production, production management

Publish Date: 2023-11-20

Implement Date: 2023-11-20

Scope

Main Technical Content: Catering Food Processing and Management Standards 1. Scope This document specifies the terms and definitions, employee requirements, facilities and equipment, ingredient management, pre-processing preparation, processing, food sampling, packaging, inspection and testing, and records and documentation for catering food processing management. This document applies to catering food processing management. 2. Normative Reference Documents The content of the following documents is an essential part of this document through normative reference. Among them, the referenced documents with a specified date apply only to the version corresponding to that date; the latest version (including all amendment lists) of the unspecified-date referenced documents applies to this document. - GB 2760: Food Safety National Standards - Food Additive Use Standards - GB 5749: Sanitary Standards for Drinking Water - GB/T 15067.2: Stainless Steel Tableware - GB/T 18006.1: General Technical Requirements for Plastic Disposable Catering Utensils - SB/T 10679: Good Production Practices for Main Food Processing and Distribution Centers - SB/T 10856: Catering Management Service Standards 3. Terms and Definitions The terms and definitions defined in SB/T 10856 apply to this document. 3.1 Air Shower Area An air shower installed between clean and non-clean rooms for localized purification using airflow. 4. Employee Requirements 4.1 Health Management Employees must obtain a health certificate before starting work and undergo health checks every six months to obtain a health certificate. If necessary, temporary health checks should be conducted. Food safety managers should organize morning checks for employees and inquire about their physical conditions every day. Employees should sign or confirm with fingerprints the physical conditions recorded in the logbook. Those diagnosed with tuberculosis, infectious diseases, etc. should be immediately remo