GB/T 3533.1-1983
Replaced
T/ZJCYXH 003-2022
Active
Group standards
T/ZJCYXH 003-2022 Disposable Fork and Spoon Hygiene Management Technical Specification
T/ZJCYXH 003-2022 Disposable Fork and Spoon Hygiene Management Technical Specification
Price:
$ 20.00
Basic Information
Standard Code:
T/ZJCYXH 003-2022
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
-
ICS Name:
General Principles of Standardization
Publish Date:
2022-12-19
Implement Date:
2023-01-01
Scope
Scope: This document stipulates the general requirements for the hygiene management of public chopsticks and spoons, including cleaning and disinfection, and safe storage. This document applies to all types of catering service units, family banquet centers providing group meals, cultural halls, and other public service areas for the hygiene management of public chopsticks and spoons. Main technical content: This document stipulates the general requirements for the hygiene management of public chopsticks and spoons, including cleaning and disinfection, and safe storage. This document applies to all types of catering service units, family banquet centers providing group meals, cultural halls, and other public service areas for the hygiene management of public chopsticks and spoons.
Development Information
Related Standards
GB/T 12366.1-1990
Replaced
GB/T 12366.1-1990 Guideline for the work of complex standardization—Principle and method
GB/T 12366.2-1990
Replaced
GB/T 12366.2-1990 Guideline for the work of complex standardization—General requirements of complex standardization for industrial products
GB/T 12366.3-1990
Replaced
GB/T 12366.3-1990 Guideline for the work of complex standardization—General requirements of complex standardization for agriculture products
GB/T 12366.4-1991
Replaced
GB/T 12366.4-1991 Guideline for the work of complex standardization—Drafting method for program of standard-complex
GB/T 12366.5-1991
Abolished