T/SDYX 4-2024 The Safety and Nutrition Management Standards for School Group Meal Delivery

Scope

Scope: This document stipulates the basic requirements for the collective meal distribution for students, including venues and equipment facilities, raw material management, processing and production, meal packaging and transportation, inspection and sample management, food waste disposal, food traceability and recall, food safety and risk prevention management, nutritional health management, information disclosure and supply-demand communication, school operation requirements, and social governance of food safety, etc. This document is applicable to the food safety and nutritional management of collective meal distribution for students using the hot chain process. Main technical contents: 1. Scope 2. Normative reference documents 3. Terms and definitions 4. Basic requirements 5. Venues and equipment facilities 6. Raw material management 7. Processing and production 8. Meal packaging and transportation 9. Washing, disinfection, and maintenance of dining utensils 10. Inspection and sample management 11. Food waste disposal 12. Vector control 13. Management of insecticides, rodenticides, cleaning agents, and disinfectants 14. Food traceability and recall 15. Food safety and risk prevention management 16. Nutritional health management 17. Food waste reduction 18. Information disclosure and supply-demand communication 19. School operation requirements 20. Social governance of food safety Appendix A (informative) - Laboratory routine equipment and facilities Appendix B (informative) - Laboratory routine projects Appendix C (informative) - Key varieties and key inspection projects Appendix D (informative) - Finished product inspection reports Appendix E (informative) - Key food safety control measures in critical stages

Development Information

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