T/CZSPTXH 245-2023 Active Group standards

T/CZSPTXH 245-2023 Restaurant service operator's guidelines for countering food waste behavior

Publish Date: 2023-08-16 Implement Date: 2023-08-16 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/CZSPTXH 245-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2023-08-16

Implement Date: 2023-08-16

Scope

Scope: This document specifies the terms and definitions, general principles, basic requirements, and specific requirements for the prevention of food waste in catering services, as well as supervision and improvement measures. This document applies to catering service operators in combating food waste. Main Technical Content: Central kitchen: A centralized operation entity established by food business enterprises, with independent premises and facilities, centralizing the processing and production of finished or semi-finished food products and distributing them to the chain stores of the same enterprise for further processing and serving to consumers. 4. General Principles 4.1 Public Disclosure Principle: Publicly display anti-food waste promotional posters, warning signs, and service commitments, and clearly display menu information and price tags. 4.2 Management and Prevention Principle: Establish and improve anti-food waste management systems, workflows, and operational norms in key processes such as food raw material procurement, processing, dining services, and takeout delivery, ensuring food quality and quantity. 4.3 Precision Management Principle: Improve ingredient utilization, make full use of resources, strictly adhere to operational norms, and adopt technically feasible and economically reasonable measures to prevent and reduce food waste. 4.4 Social Governance Principle: Promote civilized, healthy, and frugal consumption habits, enhance public awareness of anti-food waste, and strive to be advocates, practitioners, and supervisors of anti-food waste. 5. Basic Requirements 5.1 Display promotional posters, logos, and signs such as "Civilized Dining," "Clear Your Plate," and "Anti-Food Waste" in dining areas and third-party online ordering platforms. 5.2 Provide anti-food waste business knowledge and ethics training for catering staff and establish regular training mechanisms and assessment records. 5.3 Integrate anti-food wast