T/ZGXX 0001-2018 Active Group standards

T/ZGXX 0001-2018 Catering service industry, regulations for evaluation and disinfection of catering utensils

Publish Date: 2018-12-30 Implement Date: 2019-03-30 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/ZGXX 0001-2018

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Economic management

ICS Name: Items and materials that come into contact with food

Publish Date: 2018-12-30

Implement Date: 2019-03-30

Scope

Scope: This regulation stipulates the requirements for the cleaning and disinfection of catering utensils in the catering service industry, including venues, equipment and facilities, personnel, environmental hygiene, storage and transportation requirements, safety requirements, systems and records, cleaning and disinfection requirements, cleaning and disinfection effect evaluation, etc. This regulation applies to the cleaning and disinfection of catering utensils in the catering service industry, as well as in catering units (such as restaurants, hotels), collective canteens (such as schools, factories, enterprises and institutions), etc. It does not apply to the cleaning and disinfection of household catering utensils and disposable catering utensils. Main technical content: 6. Cleaning and disinfection effect evaluation 6.1 Sensory inspection The catering utensils (bowls, plates, dishes, wine glasses, cups, etc.) should be clean on the surface, free from attachments, and without oil stains, foam, or odors. 6.2 Physical and chemical testing 6.2.1 Sampling method According to GB 14934-2016, Appendix A, A.1 Physical and chemical indicators of catering utensils sampling method, the sampling is carried out as follows: - Rinse the catering utensils (bowls, plates, dishes, wine glasses, cups, etc.) to be inspected 3-5 times with distilled water on their entire inner surfaces (using 100mL of distilled water per 100cm2 of surface area), and prepare the sample solution for later use; - Place the spoons (excluding the handles) and the lower sections of the chopsticks (about 5cm from the import end) in sufficient distilled water (using 100mL of distilled water per 100cm2 of surface area), and shake vigorously for 20 times to prepare the sample solution for later use; 6.2.2 Alkaline residue quantity detection Add phenolphthalein indicator to the sample solution. If there is no color, there is no alkaline residue; if it turns pink, there is residue, and