T/JCCZ 301-2023 Active Group standards

T/JCCZ 301-2023 The Regulations on the Prevention of Food Waste in the Food and Beverage Industry in Jincheng City

Publish Date: 2023-05-16 Implement Date: 2023-05-31 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/JCCZ 301-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Integrated services

Publish Date: 2023-05-16

Implement Date: 2023-05-31

Scope

Main Technical Content: 7. Specific Requirements 7.1 Catering Service Operators 7.1.1 Social Catering 7.1.1.1 Provide at least 2 standard meal packages, specifying the recommended number of diners for each package. Offer half-portion or small-portion dishes for consumers to choose from. 7.1.1.2 Follow the principle of "first-in, first-out" for inventory management. Classify and properly store ingredients, maintain refrigeration and freezing facilities, prevent cross-contamination and waste, and promptly dispose of spoiled or expired food. 7.1.1.3 Maximize raw material utilization during meal preparation, ensuring comprehensive food utilization. 7.1.1.4 When customers order, remind them to order appropriate quantities to avoid potential waste. After meals, encourage them to take leftovers home. 7.1.1.5 For buffet services, refer to GB/T 39002-2020. 7.1.1.6 Prohibit setting minimum consumption requirements or disguised minimum consumption charges through measures such as private room fees. 7.1.1.7 When providing group dining services, incorporate food waste prevention into menu design and rationally allocate dishes and staple foods based on the number of diners. 7.1.1.8 For buffet services, actively inform customers about consumption rules and food waste prevention requirements, provide dining utensils of different sizes, and remind them to take meals in moderation, multiple times. Consider charging customers for disposing of food waste if necessary. 7.1.1.9 For takeout services, reduce unnecessary packaging and use biodegradable materials. Offer tableware based on customer needs to avoid excessive use of disposable items. 7.1.2 Collective Catering Delivery Units and Central Kitchens 7.1.2.1 Strengthen standardized and fine-grained management in procurement, storage, production, and delivery. Encourage the use of new technologies, processes, and equipment to prevent source pollution and waste, strictly control ingredient losses, and improve