T/ARIA 001-2023 Active Group standards

T/ARIA 001-2023 Food utensil cleaning and disinfection regulations

Publish Date: 2023-11-20 Implement Date: 2023-11-20 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/ARIA 001-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Production, production management

Publish Date: 2023-11-20

Implement Date: 2023-11-20

Scope

Main Technical Content: 1. Scope This document specifies the terms and definitions, basic requirements, cleaning and disinfection facilities, equipment and facilities, cleaning and disinfection requirements, staff, record requirements, and inspection and testing for the cleaning and disinfection of tableware in catering enterprises. 2. Normative References The content of the following documents is an integral part of this document through normative references. Among them, the referenced documents with a specified date apply only to the version corresponding to that date; for documents without a specified date, the latest version (including all amendments) applies to this document. - GB 5749: Sanitary Standards for Drinking Water - GB 1886.1: National Food Safety Standard for Food Additives – Sodium Carbonate - GB 14934: National Food Safety Standard for Disinfecting Tableware (Drinkingware) 3. Terms and Definitions The following terms and definitions apply to this document. 3.1 Tableware Non-edible tools used directly to contact food during meals, and utensils used to assist in food distribution or consumption. 3.2 Physical Disinfection The process of removing or sterilizing pathogenic microorganisms on cleaned tableware using physical methods (such as boiling water and steam). 3.3 Chemical Disinfection The process of removing or sterilizing pathogenic microorganisms on cleaned tableware using chemical methods (such as disinfectant solutions). 3.4 Disinfection Storage A facility or equipment used to store tableware and possessing physical disinfection functions. 3.5 Cleaning Water Tap water that meets the requirements of GB 5749 4. Basic Requirements 4.1 A catering cleaning and disinfection management system should be established, including but not limited to: - a) Disinfection equipment and facilities; - b) Cleaning supplies; - c) Disinfection procedures; - d) Disinfection records; - e) Safety inspections; - f)