T/SDLYXH 2-2021 Active Group standards

T/SDLYXH 2-2021 The specification for risk control of food safety throughout the entire chain of scenic areas

Publish Date: 2021-10-14 Implement Date: 2021-10-21 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/SDLYXH 2-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food

ICS Name: Production, production management

Publish Date: 2021-10-14

Implement Date: 2021-10-21

Scope

Scope: This document stipulates the general principles, management institutions and responsibilities, hygiene requirements, process control management, risk identification and self-inspection, emergency response plans and accident handling, records, and social governance for food safety risk control in scenic areas. This document is applicable to food safety risk control in scenic areas. Main technical content: 1. Scope 2. Normative reference documents 3. Terms and definitions 4. General principles 5. Management institutions and responsibilities 5.1 Management institutions 5.2 Responsibilities 5.3 Establishment of management systems 5.4 Education and training 6. Hygiene requirements 6.1 Environmental layout 6.2 Food processing areas 6.3 Dining venues 6.4 Personnel health management 6.5 Operational hygiene 6.6 Dishware cleaning and disinfection 6.7 Vector pest control 7. Process control management 7.1 Purchasing 7.2 Transportation 7.3 Storage 7.4 Processing 7.5 Catering requirements 7.6 Food sampling 7.7 Catering waste disposal 8. Risk identification and self-inspection 8.1 Risk source identification 8.2 Self-inspection 9. Emergency response plans and accident handling 10. Records 11. Social governance