T/OCCC 11-2022 Preparation of dish quality and safety management specifications in the catering industry

Scope

Scope: This document stipulates the requirements for equipment and facilities, raw material management, processing and production, meal delivery, packaging, storage and distribution, cleaning and maintenance, waste management and pest control, personnel health and hygiene, and food safety management during the production process of pre-made potted dishes in the catering industry. This document is applicable to the quality and safety control of the production process of pre-made potted dishes (hereinafter referred to as pre-made potted dishes) in the catering industry. Main technical contents: 1. Raw material management 1.1 Purchasing 1.2 Transportation 1.3 Incoming inspection 1.4 Raw material storage 2. Processing and production 2.1 Basic requirements 2.2 Initial processing and production and cutting 2.3 Food cooling 3. Meal delivery, packaging, storage and distribution 3.1 Meal delivery 3.2 Packaging 3.3 Storage 3.4 Distribution 4. Food safety management 4.1 General requirements 4.2 Use of food additives 4.3 Food sampling 4.4 Inspection and testing 4.5 Record and document management

Development Information

Related Standards