T/HDYFXH 002-2024 Active Group standards

T/HDYFXH 002-2024 The standard for pest control in the catering industry

Publish Date: 2024-07-22 Implement Date: 2024-08-10 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/HDYFXH 002-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Economic and cultural

ICS Name: Trade, commercial activities, and marketing

Publish Date: 2024-07-22

Implement Date: 2024-08-10

Scope

Main Technical Content: 1. Scope This standard specifies the basic requirements, process requirements, system management, and document records for pest control in food service establishments. It applies to the prevention and control of pests in catering industry service venues. 2. Normative References The content of the following documents is incorporated into this standard by reference. For dated references, only the version dated at the time applies. For undated references, the latest version (including all amendments) applies. - **National Market Supervision Administration (No. 12 of 2018): Food Safety Operating Standards for Catering Services** - **GB 31654-2021: Food Safety National Standard—General Hygiene Standards for Catering Services** - **GB 31621-2014: Food Safety National Standard—Hygiene Standards for Food Handling Processes** - **T/CCA 004.2-2018: Hygiene Standards for Dining Areas and Kitchen Environments in the Catering Industry** - **Food Safety Law of the People's Republic of China** - **Implementing Regulations of the Food Safety Law of the People's Republic of China** 3. Terms and Definitions 3.1 **Harmful organisms** Organisms that pose a hazard to human life, production, and living environments under certain conditions. 3.2 **Food handling area** An area for storing, processing, and preparing food, as well as cleaning and disinfecting food utensils (including tableware, containers, tools, etc.). It can be divided into clean operation areas, semi-clean operation areas, and general operation areas based on cleanliness levels. 3.3 **Dining area** An area for consumers to dine. 3.4 **Clean operation area** A processing area with high cleanliness requirements to prevent food contamination, including dedicated rooms and dedicated operation areas. 3.5 **Partitioning** Isolation through physical barriers such as walls, barriers, or shields. 4. **Building sites and layouts** 4.1 **Basic requirements** 4.1