T/TZAS 002-2022 Active Group standards

T/TZAS 002-2022 School centralized catering management regulations

Publish Date: 2022-12-20 Implement Date: 2022-12-23 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/TZAS 002-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-12-20

Implement Date: 2022-12-23

Scope

Scope: This document stipulates the basic requirements for centralized meal provision in schools, meal management, food safety incident handling, and the management of records and documents. This document applies to the management of centralized meal provision activities for students (including primary and secondary schools, higher education institutions, and various technical schools) by meal supply units. Main Technical Content: 4.1 The meal supply unit shall obtain a food business license in accordance with the law, and the main business type shall be "Catering Service Operator (Centralized Meal Supply Unit)". It shall have the facilities and conditions to provide meal services for students, and comply with the requirements or provisions of GB 31654, the "Food Safety Operation Guidelines for Catering Services", the "Regulations on Food Safety and Nutrition Health Management in Schools", and WS 103. The area of the food processing area (referring to the area for storing, processing, and preparing food, as well as cleaning and disinfecting, and maintaining tableware and utensils) shall not be less than 600 square meters. There shall be no sudden public health emergencies caused by the unit's own reasons for three consecutive years, and no relevant administrative penalties for two consecutive years (or three years). The unit shall strictly abide by relevant national laws and regulations, prohibit illegal transactions and the consumption of wild animals, and implement relevant regulations and requirements on health and epidemic prevention. The unit shall establish a food safety management organization, appoint full-time or part-time food safety managers who hold certifications and regularly receive training and assessments on food safety-related knowledge. It shall establish and improve a food safety management system, clarify food safety responsibilities, and implement post-responsibility systems. The food safety management system shall mainly include: empl