T/QXCX 1-2023 Active

Scope: This document stipulates the terms and definitions, general principles, management responsibilities, banquet management, daily management, emergency management, and supervision and assessment requirements for the management of catering services at dam banquets. This document applies to members of the Quxian Rural Cook Association who organize catering services at dam banquets. Main technical content: 3.1 Terms and definitions The following terms and definitions apply to this document. 3.1.1 Dam banquet A collective dining event held outside fixed catering venues. 3.1.2 Catering service provider An operator who specializes in providing various beverages, on-site cooking and preparation of food, and sales to consumers through instant processing and commercial sales, as well as service-oriented labor. 3.1.3 Professional rural cook A practitioner who provides professional services to organizers of dam banquets. 3.1.4 Organizer The organizer or individual who hosts a dam banquet. 3.1.5 Undertaker A professional rural cook who provides catering services at dam banquets for the organizer. 4 General principles Dam banquets should adhere to the principles of prioritizing food safety, responsibility of organizers or undertakers, strengthened self-discipline by industry associations, regional autonomous management by rural cook association branches, and joint prevention and control of risks by all parties. 5 Management responsibilities 5.1 County and rural cook associations 5.1.1 Responsible for studying, promoting, training, and assessing food safety knowledge and laws and regulations. 5.1.2 Responsible for internal guidance and management of the industry, and conducting annual food safety knowledge training and annual inspections of qualified certificates before June each year. 5.1.3 Guide the formulation of unified food safety management systems for professional rural cooks. 5.1.4 Encourage rural cook branches to innovate and