T/SJZJX 002-2023 Guidelines for the Management of Meal Delivery for Group Dining

Scope

Scope: This document specifies the basic requirements and management norms for raw material procurement, processing, packaging, storage, and distribution during the production and delivery of meals for collective dining services. This document applies to the processing, delivery, and management of meals for collective dining services. Main technical content: 3 Terms and Definitions 4 General Requirements 5 Site Selection and Plant Area Environment 6 Plant Buildings and Production Processing Sites 7 Equipment, Tools, and Containers 8 Hygiene Management 9 Requirements for Raw Materials and Packaging Materials 10 Food Safety Control During Production and Delivery 11 Production Process Monitoring and Inspection 12 Sample Retention Management 13 Product Traceability and Recall 14 Food Waste Reduction 15 Management Bodies and Personnel 16 Record and Document Management 17 Management Systems 18 Nutritional Management Requirements for Student Meals Appendix A (Informative Appendix) Self-Check List for Collective Dining Delivery Units Appendix B (Informative Appendix) Work Guide for Food Safety Management Ledgers of Collective Dining Delivery Units Appendix C (Informative Appendix) Enterprise Publicity Board Template Appendix D (Informative Appendix) Common Record Forms

Development Information

Related Standards