T/CZSPTXH 290-2024 Active Group standards

T/CZSPTXH 290-2024 "Chao Zhou -- 'World's Food Capital' Service Behavior Standards in Dining Houses"

Publish Date: 2024-09-25 Implement Date: 2024-09-25 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/CZSPTXH 290-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2024-09-25

Implement Date: 2024-09-25

Scope

Scope: This document covers all types of catering service venues, including restaurants, hotels, snack stalls, cafes, etc.; it involves the hygiene requirements for the entire process of food processing, storage, and sales in catering service venues; including the personal hygiene, health status, and hygiene operation norms of catering service personnel; covering aspects such as environmental cleaning, disinfection, ventilation, and waste disposal in catering service venues; involving the hygiene standards during the procurement, acceptance, storage, and processing of food raw materials; and clearly defining the hygiene norms for the cleaning, disinfection, and storage of catering utensils. This document applies to the catering service behavior norms of Chaozhou, a "World Gourmet Capital". Main technical content: 3.1 Terminology and definitions: The definitions defined in T/CZSPTXH 050 and the following terminologies and definitions apply to this document. 3.2 Chaozhou cultural heritage: In terms of the store appearance and decoration of catering service venues, the Chaozhou cultural heritage is reflected in the following aspects: a) Architectural style: Using traditional Chaozhou architectural elements, such as Chaozhou-style corner decorations and Chaozhou-style woodcarved windows and doors. b) Interior decoration: Hanging Chaozhou-style paintings and calligraphy works, and displaying Chaozhou ceramic crafts. c) Food presentation: Featuring the traditional characteristics of Chaozhou cuisine, such as cooking techniques and Chaozhou elements. d) Service etiquette: Following the traditional Chaozhou hospitality, such as warm hospitality and attention to detail. 3.3 Illegal additives: Non-edible substances or food additives exceeding the prescribed use scope and quantity that are illegally added during the production, processing, and preparation of food. Common illegal additives include melamine, Sudan Red, clenbuterol, formaldehyde, poppy shells, boric