T/HDYFXH 001-2023 Active Group standards

T/HDYFXH 001-2023 Standards for the Dishware Reduction Campaign in Catering Enterprises

T/HDYFXH 001-2023

Publish Date: 2023-05-05 Implement Date: 2023-05-20 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/HDYFXH 001-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Economic and cultural

ICS Name: Trade, commercial activities, and marketing

Publish Date: 2023-05-05

Implement Date: 2023-05-20

Pages: 7 pages

Scope

Scope: This standard specifies the terms, definitions, and requirements for the "Clear Your Plate" campaign in catering enterprises in Haidian District, Beijing City. This standard applies to all types of economic-based catering enterprises in Haidian District, including restaurants, hotels, bars, cafes, dining halls (including restaurants and cafes operated by hotels), snack bars, fast-food outlets, beverage shops, collective meal delivery enterprises, and supermarkets engaged in food distribution that provide catering services. Main technical content: 1. Basic requirements: Catering enterprises shall strictly comply with relevant laws and regulations and operate legally. 2. Senior management personnel shall be responsible for promoting sustainable catering practices, clarify job responsibilities, and implement a post-responsibility system. 2.1 Post at least 2 posters related to the "Clear Your Plate" campaign in the dining area, with slogans such as "order reasonably" and "take leftovers home" to discourage food waste. The posters should be prominently displayed and well integrated into the environment. 2.2 The enterprise shall organize regular training for employees on the "Clear Your Plate" campaign, with a 90% awareness rate among employees. Training records and signed attendance lists shall be maintained. 3. Front-of-house ordering services: 3.1 Menus shall meet standards, with menu boards and water menus hung in appropriate locations. Menus shall clearly indicate the weight of main and auxiliary ingredients, and conditional enterprises shall offer small-portion and half-portion dishes. 3.2 Ordering services shall emphasize skills and standardized practices, advising customers to eat reasonably, order appropriately, and prioritize quality. 3.3 Dishes shall be distributed accurately and promptly, with active provision of serving utensils. 3.4 Design banquet menus based on banquet standards, combining menu cards and ingredient weights to avoid excessively larg