T/NXXH 062-2024 Active Group standards

T/NXXH 062-2024 The hygiene regulations for operating premises

Publish Date: 2024-02-28 Implement Date: 2024-03-07 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/NXXH 062-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Production, production management

Publish Date: 2024-02-28

Implement Date: 2024-03-07

Scope

Scope: This document specifies the hygiene requirements for employees, environmental hygiene, and the cleaning and disinfection of food tools and equipment in operating premises. This document is applicable to the management of chain store hygiene standards. Main technical content: 3. Terms and definitions: There are no terms or definitions requiring definition in this document. 4. Employee hygiene requirements: All employees must pass a health check by the Health Prevention Station and undergo training before they can start work. When entering the work area, they should wear work clothes (including uniform clothes, pants, hats, masks, gloves) and maintain cleanliness and tidiness. Their hair should not be exposed outside the hat, and they should not comb their hair in the processing area. Production staff must maintain hand hygiene and wash their hands with disinfectant solution in the following situations: a) before starting work; b) after returning from work or touching non-food items and raw meat, eggs, vegetables, and unclean tableware and containers; c) after washing their hands, but before continuing cooking and processing after 2 hours. Male employees are not allowed to have long hair or beards. Female employees are not allowed to wear heavy makeup, wear gold or silver jewelry, or apply nail polish. They should practice the "Four Diligences": diligence in hair care, bathing, nail trimming, and changing clothes and hats. Five prohibitions: not spitting, smoking, throwing waste paper, coughing, or touching unclean food. They are not allowed to scratch their scalp, wipe their nose, or dig in their ears during work. They are not allowed to taste food directly with a spoon or sell food with their hands. If their hands are injured, they must not contact food or raw materials. After being treated with bandages and wearing protective gloves, they can participate in work that does not directly contact food. They are not allowed to cross-contact raw and cooked food. P