T/GDGC 005-2022 Active Group standards

T/GDGC 005-2022 External banquet service good practice guidelines

Publish Date: 2022-12-01 Implement Date: 2023-01-01 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/GDGC 005-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2022-12-01

Implement Date: 2023-01-01

Scope

Scope: This document stipulates the qualifications of external catering service organizations, the scope and responsibilities of external catering services, venues and layouts, facilities and equipment, raw material procurement, transportation, acceptance and storage, food safety control during the processing process, distribution requirements, cleaning and maintenance, waste management, pest control, personnel health and hygiene, training, external catering services, and food safety management requirements. Main technical content: I. Term definitions 1. External catering: A form of catering service that provides group meals at venues that are not registered or located at the registered address, with food sources including fully delivered, partially delivered, and on-site cooking at the dining venue. 2. External catering services: The process of providing group meals at venues that are not registered or located at the registered address. 3. External catering service organizations: Institutions and organizations that provide external catering services. II. Qualifications of external catering service organizations and the scope and responsibilities of external catering services III. Venues and layouts IV. Facilities and equipment V. Raw material procurement, transportation, acceptance, and storage VI. Food safety control during the processing process VII. Distribution requirements VIII. Cleaning and maintenance, waste management IX. Pest control X. Personnel health and hygiene XI. Training XII. External catering services XIII. Food safety management