T/PDZL 002-2021 Abolished Group standards

T/PDZL 002-2021 The standard for food safety of rural collective gatherings

T/PDZL 002-2021 The standard for food safety of rural collective gatherings

Publish Date: 2021-12-24 Implement Date: 2021-12-24 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/PDZL 002-2021
Standard Type: Group standards
Standard Status: Abolished
is_force_gb: no
CCS Name: Health
ICS Name: Consumer services
Publish Date: 2021-12-24
Implement Date: 2021-12-24

Scope

Scope: This document stipulates the requirements for venues, personnel, safeguard mechanisms, inspections, and improvements in rural collective dining activities. This document applies to rural collective dining activities involving more than 50 people held within the Pudong New Area of Shanghai City. Main Technical Content: 6.1 Responsibilities of Relevant Parties 6.1.1 Responsibilities of Organizers Organizers shall assume the following responsibilities: a) Sign a service contract or agreement with contractors to clarify their respective responsibilities for food safety; b) Comply with relevant food safety management systems; c) Select from the recommended contracted chefs and menus (where no dedicated cold food preparation area is set up in the processing site, prohibited and high-risk foods shall not be served) provided by the contractors; d) Report food safety incidents to the local market supervision authorities together with the contractors. 6.1.2 Responsibilities of Contractors Contractors shall assume the following responsibilities: a) Report the date, number of meals, and expected attendance of the dining event to the local village (residential community); b) Establish various food safety management systems and implement management measures; c) Manage contracted chefs providing catering services in their fixed venues and organize annual health checkups and at least two food safety knowledge training sessions for contracted personnel and their teams; d) Maintain daily cleaning, disinfection, and maintenance of venues, facilities, and equipment. Dishware and tableware disinfection shall comply with GB 14934; e) Regularly conduct self-inspections and corrections of food safety management to ensure compliance with food safety requirements; f) Purchase food safety liability insurance; g) Regulate the disposal of kitchen waste and used cooking oil. 6.1.3 Responsibilities of Contracted Chefs Contracted chefs shall assume t

Development Information

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