T/BFI 0009-2024 Vocational college food safety management specifications

Scope

Scope: This document stipulates the basic requirements for food safety management, key process control, daily self-inspection of management, continuous improvement, emergency management and response to food safety emergencies in higher vocational colleges. This document is applicable to food-serving venues such as cafeterias, supermarkets, buffets, and canteens in higher vocational colleges. Primary and secondary schools may refer to and use it for reference, but it is not applicable to food brought by students personally. Main technical content: Higher vocational colleges' cafeterias, supermarkets, and canteens should obtain relevant qualifications such as food business licenses in accordance with the law, and the schools should strengthen the supervision and inspection of these food-operating units. When outsourcing or entrusting social forces to operate higher vocational college cafeterias, they should choose catering service units that have obtained food business licenses in accordance with the law, can assume food safety responsibilities, and have good social reputations. They should fully implement the main responsibilities for food safety and promote the construction of a nutritious and healthy campus.

Development Information

Related Standards