T/LFMCXH 005-2022 Active Group standards

T/LFMCXH 005-2022 Restaurant kitchen safety regulations

Publish Date: 2022-05-19 Implement Date: 2022-06-01 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/LFMCXH 005-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Occupational safety and industrial hygiene

Publish Date: 2022-05-19

Implement Date: 2022-06-01

Scope

Scope: This standard specifies the safety production requirements for kitchens in the catering industry, the basic requirements that operators of catering businesses should meet, the requirements for the surrounding environment, internal layout, facilities, and equipment of catering kitchens, and the daily management of kitchen safety in the catering industry. This standard applies to kitchens of catering service providers. Main technical content: 4. Basic requirements 4.1 Food business operators shall obtain a food business license in accordance with the law. 4.2 Food safety management systems shall be established, and full-time food safety managers shall be appointed. 4.3 Health management systems for employees, self-inspection systems for food safety, and record-keeping systems for food procurement and inspection shall be implemented, along with requirements for raw material control, process control, and food safety incident response plans. 4.4 Emergency procedures and plans for potential food safety incidents or emergencies shall be established. 4.5 Employee management shall comply with relevant laws and regulations. 5. Environment and layout 5.1 Site selection and environment 5.1.1 Sites suitable for the type of catering food being operated shall be selected, and the environment shall be kept clean. 5.1.2 Areas not easily contaminated shall be selected to avoid potential risks to food production and processing from the environment. 5.1.3 Catering venues shall not be located in cultural relics and historical buildings, museums, libraries, or other buildings, and shall not be adjacent to important warehouses or dangerous goods warehouses. 5.1.4 Areas with dry floors, water supply and drainage conditions, and power supply shall be selected. 5.2 Kitchen layout 5.2.1 The layout shall comply with GB 31654 and the "Catering Service Food Safety Operating Norms". 5.2.2 According to the types of catering food and production methods, t