T/JSSPQ 001-2024 Management Standard for Suppressing Food Waste

Scope

Main technical content: 5. Implementation rules 5.1 Place publicity posters, logos, and signs with messages such as "Civilized Dining," "Clear Your Plate," and "Fight Food Waste" in conspicuous locations in dining venues. 5.2 Provide anti-food waste training for catering staff on business knowledge and professional ethics, and establish regular training mechanisms and assessment records. 5.3 Integrate anti-food waste practices into the entire process of food procurement, processing, and dining services, and establish a "reasonable inventory" mechanism. 5.4 Ensure menus meet standards, with menu items and water signs displayed in appropriate locations. Menus should indicate the weight of main ingredients, and enterprises with the capacity should offer small-portion and half-portion dishes. 5.5 Waiters should optimize dish designs, emphasize nutrition, advise customers on reasonable eating habits, and actively provide portion-sharing utensils. 5.6 Ensure fair pricing without consumption restrictions. For small-portion, half-portion, or reduced-quantity orders, charge based on actual consumption and confirm with customers. 5.7 Food packaging materials or containers must meet food safety standards, and encourage free eco-friendly takeout services. 5.8 Catering service providers should adopt "reasonable ordering and healthy combination" as a service guideline, and promote the "N-1" ordering model. 5.9 Offer free or reasonably priced takeout services, providing safe, hygienic, eco-friendly, and portable takeout boxes or bags. 5.10 Actively remind consumers to take home leftovers after meals and explain storage and consumption methods. 6. Disposal of kitchen waste 6.1 Establish a disposal log system for kitchen waste that meets requirements for waste sorting and comprehensive resource utilization. 6.2 Entrust qualified enterprises with resource-recovery processing of kitchen waste. 6.3 Conduct daily quantitative analysis of kitchen waste, opti

Development Information

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