T/PDZL 002-2020 Active Group standards

T/PDZL 002-2020 Service Specification for Elderly Meal Service Points

Publish Date: 2020-11-30 Implement Date: 2020-12-01 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/PDZL 002-2020

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Economic and cultural

ICS Name: Integrated services

Publish Date: 2020-11-30

Implement Date: 2020-12-01

Scope

Scope: This document specifies the basic requirements, personnel, service provision, and post-meal clean-up for elderly meal service points; food sample retention for meal distribution; management of service institutions; and requirements for inspection and improvement. This document applies to elderly meal service points. Main technical content: 1. Meals should be provided based on the physical characteristics of service recipients, seasonal changes, and the elderly's dietary habits and taboos. A weekly menu with a balanced mix of meat and vegetables, and nutritious and reasonable proportions should be ensured. 2. Centralized meal service should include but not be limited to the following: a) Prominently display service hours and guidelines in public areas, maintain indoor and outdoor environments and table cleanliness, and disinfect tableware once per meal. b) The centralized meal service time should not exceed 2 hours. Staff should provide attentive, considerate, and friendly service during meals. c) Monitor the elderly's dining safety and handle any abnormalities promptly. 3. Delivery service should include but not be limited to the following: a) Use compliant and uniformly labeled delivery facilities to deliver food to service recipients. b) Deliveries should be completed within 1 hour, ensuring food hygiene, cleanliness, and temperature preservation during transit. Food safety seals are encouraged. Clean and disinfect delivery tools daily. c) Verify the name, dishes, and quantity of service recipients during delivery and sign off after confirmation. Provide courteous, attentive, and meticulous service. 4. Food sample retention for meal distribution: a) Retain 125 grams of each meal and each dish as required and place them in disinfected dedicated sample containers to prevent contamination. b) Store the samples in dedicated refrigerators at a temperature of (0-8)°C for no less than 48 hours. c) Do not