T/LSA 003-2019 Active Group standards

T/LSA 003-2019 Food Safety Operating Guidelines for Rural Collective Meal Gatherings

Publish Date: 2019-05-11 Implement Date: 2019-05-31 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/LSA 003-2019

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Health

ICS Name: Other services

Publish Date: 2019-05-11

Implement Date: 2019-05-31

Scope

Main technical content: 4.1 Personnel requirements 4.1.1 Health requirements Rural collective dining chefs, assistant chefs, and helpers shall obtain a health certificate before taking up their duties, and undergo annual health checks to obtain a health certificate. When necessary, temporary health checks shall be conducted. Persons suffering from cholera, bacterial and amoebic dysentery, typhoid and paratyphoid, viral hepatitis (types A and E), active tuberculosis, or suppurative or exudative skin diseases, as defined by the health administrative department of the State Council as diseases that jeopardize food safety, shall not engage in work involving direct contact with food for consumption. 4.1.2 Assessment and training requirements Rural collective dining chefs and food safety management personnel of contracted organizations shall participate in food safety management training, and only after passing the assessment and obtaining a training certificate may they engage in rural collective dining services. 4.2 Facility requirements 4.2.1 Having facilities, equipment, and layouts suitable for collective dining. 4.2.2 Ensuring that food processing, storage, insulation, refrigeration, and freezing facilities and equipment are clean and intact. 4.3 Raw material control 4.3.1 Not purchasing food, food additives, or food-related products that do not meet food safety standards. 4.3.2 Contractors of rural collective dining services are encouraged to formulate and implement control requirements for food, food additives, and food-related products. 4.3.3 The water used for processing and preparation shall meet the requirements of GB 5749. 4.4 Processing and preparation 4.4.1 Implementing food safety management throughout the entire process from raw material procurement to finished product supply, and taking effective measures to avoid cross-contamination. 4.4.2 Rural collective dining personnel shall possess food safety and quality awarenes