T/HBAS 006-2023 Active Group standards

T/HBAS 006-2023 Guidelines for Countermeasures to Reduce Food Waste in the Operation of Catering Businesses

Publish Date: 2023-06-21 Implement Date: 2023-07-21 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/HBAS 006-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Integrated

ICS Name: Integrated services

Publish Date: 2023-06-21

Implement Date: 2023-07-21

Scope

Scope: This document stipulates the basic requirements for catering business operators to implement anti-food waste measures, operational service requirements, and anti-food waste evaluation. This document applies to all types of catering business operators implementing anti-food waste efforts. Main technical content: 1. Scope: This document specifies the basic requirements for catering business operators to implement anti-waste measures, operational service requirements, and anti-waste evaluation. This document applies to all types of catering business operators implementing anti-waste efforts. 2. Normative references: The content of the following documents is incorporated into this document through normative references. Among them, the referenced documents with a specified date apply only to the version corresponding to that date; the referenced documents without a specified date apply to the latest version (including all amendment lists) of the document. - GB/T 39002-2020: Guidelines for Catering Meal Distribution System - SB/T 11166-2022: Norms for Savings Management in Catering Service Units 3. Terms and definitions: The terms "food" and "food waste" are defined in the standard. 4. Basic requirements: Requirements are set for catering business operators in four aspects: management requirements, operating premises, facilities and equipment, and staff. Management requirements mainly include establishing systems for procurement, storage, processing, reward and punishment, and fine-grained management. Operating premises mainly require anti-waste signs and logos. Facilities and equipment mainly require new processes, new technologies, production line operations, and intelligent systems. Staff mainly require improving the quality of staff and providing training. 5. Operational service requirements: Recommendations are provided for catering business operators to reduce waste through procurement, cooking and processing, catering services, storage, an