T/CCAA 62-2023 Food Waste Reduction Behavior Evaluation System

Scope

Main Technical Content: Preface III Introduction IV 1. Scope 2. Normative Reference Documents 3. Terms and Definitions 4. Evaluation Principles and Conditions 3.1 Evaluation Principles 3.2 Basic Evaluation Conditions 5. Evaluation System Requirements 5.1 Basic Requirements 5.2 Top-Level Design 5.3 Actions and Implementation 6. Assessment and Evaluation 7. Improvement and Continuous Improvement 8. Evaluation Methods 8.1 Basic Requirements 8.2 Scoring Appendix A (Normative): Scoring Table for the Evaluation Indicator System of Good Food Conservation Practices in Food Production and Operation Organizations Appendix B (Normative): Scoring Table for the Evaluation Indicator System of Good Food Conservation Practices in Catering Service Organizations Appendix C (Normative): Scoring Table for the Evaluation Indicator System of Good Food Conservation Practices in School Cafeterias Appendix D (Normative): Scoring Table for the Evaluation Indicator System of Good Food Conservation Practices in Enterprise and Institutional Cafeterias Appendix E (Normative): Scoring Table for the Evaluation Indicator System of Good Food Conservation Practices in Catering Sales Platforms Appendix F (Informative): Promotion and Publicity of the Group Standard "Evaluation System for Good Food Conservation Practices" VI. Visual Identification System 44 References 50

Development Information

Related Standards