T/QDXC 0001-2025 Abolished Group standards

T/QDXC 0001-2025 The standard for rural collective dining services in Qidong City

Publish Date: 2025-10-14 Implement Date: 2025-11-01 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/QDXC 0001-2025

Standard Type: Group standards

Standard Status: Abolished

is_force_gb: no

CCS Name: Heavy metals and their alloys

ICS Name: Integrated services

Publish Date: 2025-10-14

Implement Date: 2025-11-01

Scope

This document stipulates the terms and definitions of rural collective dining services, agreement signing, registration, safety operations, emergency response, assessment and training, as well as Appendices A, B, and C. This document applies to all individuals or organizations (village chef teams) in Qidong City's administrative area that provide catering services for rural collective dining events involving more than 50 people. Fixed event venues (home banquet centers) may also refer to and implement these provisions. (1) It clarifies contractual management before service provision. It requires organizers to sign standardized service agreements with hosts and jointly confirm the menu, specifying the dining time, number of attendees, fees, and food ingredient specifications. This ensures transparency in consumer rights and obligations through written agreements. (2) It establishes a pre-registration and information disclosure system. It requires events involving five or more tables to proactively register with village food safety offices and publicly display the organizer's information, staff health certificates, and food safety commitment letters on-site, subjecting them to public oversight and external constraints. (3) It systematically standardizes safety operations throughout the entire dining process. It provides detailed and actionable technical requirements for key aspects such as personnel certification, hygiene and environmental site selection and layout, facilities and equipment (especially color-coded management and surveillance systems), food procurement and storage, processing and preparation (including temperature control and time management), and food sampling, establishing a comprehensive food safety defense system. (4) It strengthens emergency response capabilities and post-event management. It clarifies emergency procedures for reporting, providing treatment, preserving the scene, and cooperating with investigations in the event of su