T/BJCA 001-2021 Active Group standards

T/BJCA 001-2021 The Code of Conduct for Countering Food Waste in Restaurants in Beijing

Publish Date: 2021-11-05 Implement Date: 2022-01-01 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/BJCA 001-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Labor safety technology

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2021-11-05

Implement Date: 2022-01-01

Scope

Main technical content: The "Guidelines" clarify the terms and definitions of food waste in the catering industry, and put forward specific requirements for combating food waste from three aspects: 1. Relevant catering industry organizations should actively fulfill their industry self-discipline responsibilities, guide and regulate industry self-discipline behaviors, strengthen research on combating food waste in the catering industry, carry out monitoring and analysis and evaluation of food waste, and put forward suggestions for combating food waste to relevant government departments; 2. Catering operators are an important force in implementing and following up on combating food waste. The "Guidelines" further regulate the anti-food waste behaviors of catering operators from aspects such as basic requirements, publicity and guidance, procurement and storage, processing and production, dining services, takeout services, kitchen waste disposal, and catering waste disposal; 3. Encourage consumers to practice self-discipline, abide by the relevant norms of combating food waste in the catering industry, consume rationally and economically, practice the "Clear Your Plate Campaign", and resist extravagance and waste.